Quote:
Originally Posted by NarnianGarden
Does anyone know if the genetic factor causing the black mutation also have to do with the flavor? Or is it a different set of alleles altogether that cause the 'deep intense flavor' that I have seen associated with the black varieties (especially those supposedly from the Russian/Ukrainan region)?
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There is no ONE mutation that results in so called black varieties. And I'll give you a link to that info later.
And I don't think that ANYof the gf mutations ( green flesh alleles) are involved with taste.
Over 400 molecules have been Ided by spectroscopy as being involved with taste and the genes for only a very few have been Ided.
As I said,I'll get back to you with that link,just no time to go find it righ tnow.
Edited to add that I just realized that the gf allele associations were already posted in this thread.I think post 22 possibly.
Carolyn