Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway

We have modified the flavor and aroma of tomatoes by expressing the Ocimum basilicum geraniol synthase gene under the control of the tomato ripening–specific polygalacturonase promoter. A majority of untrained taste panelists preferred the transgenic fruits over controls. Monoterpene accumulation was at the expense of reduced lycopene accumulation. Similar approaches may be applicable for carotenoid-accumulating fruits and flowers of other species.