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…

Thirty-two computer-based lesson modules in organic chemistry were developed at the University of Texas (Austin) over an 18-month period and evaluated in varying classroom situations for three semesters starting in the Fall of 1972. The modules were designed as supplements to the traditional organic chemistry course of the University. As such,…