Last week, researchers from UF’s Institute of Food and Agricultural Sciences discovered an enzyme that makes tomatoes better flavored for consumers.

The enzyme, dubbed CXE1, is produced by the fruit as it ripens. Its role is to inhibit the production of acetate esters, chemicals that ruin the taste of tomatoes in consumer studies.

The researchers, led by Harry Klee of the UF horticultural sciences department, are looking for a few key enzymes that can be manipulated through the breeding or genetic modification of tomatoes. Klee believes CXE1 could be one of those few, according to the press release.

This isn’t the first time UF has contributed to making tastier tomatoes. The Tasti-Lee tomato line was developed with the help of the university.