Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 1 |
| Since 2016 (last 10 years) | 1 |
| Since 2006 (last 20 years) | 1 |
Descriptor
| Chemistry | 1 |
| College Science | 1 |
| Electronic Learning | 1 |
| Evaluation | 1 |
| Food | 1 |
| Hands on Science | 1 |
| Laboratory Experiments | 1 |
| Plants (Botany) | 1 |
| Replication (Evaluation) | 1 |
| Science Education | 1 |
| Sensory Experience | 1 |
| More ▼ | |
Author
| Arielle Benyo | 1 |
| Erica Zieber | 1 |
| Glen Gullickson | 1 |
| Hyung J. Kim | 1 |
| Jasmine Nguyen | 1 |
| Joline Nguyen | 1 |
| Rachel Ren | 1 |
| Ryanne K. Ballard | 1 |
Publication Type
| Journal Articles | 1 |
| Reports - Research | 1 |
Education Level
| Higher Education | 1 |
| Postsecondary Education | 1 |
Audience
Location
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewed
Direct linkRyanne K. Ballard; Arielle Benyo; Rachel Ren; Jasmine Nguyen; Joline Nguyen; Erica Zieber; Glen Gullickson; Hyung J. Kim – Journal of Chemical Education, 2023
The aroma volatile compounds in tomatoes are strongly linked to taste and flavor. Commercial tomato varieties, however, generally lack flavor. Tomato breeding programs have therefore started to focus on increasing the flavor-enhancing volatiles, which can be more easily altered than the sugar content. Analytical efforts that identify key flavor…
Descriptors: Food, Chemistry, Evaluation, Laboratory Experiments
