UF:  Team discovers key to restoring great tomato flavor

What’s wrong with the supermarket tomato? Consumers say they lack flavor, so a University of Florida researcher led a global team on a mission to identify the important factors that have been lost and put them back into modern tomatoes.

In a study published today in the journal Science, Harry Klee, a professor of horticultural sciences with UF’s Institute of Food and Agricultural Sciences, identifies the chemical combinations for better tomato flavor.