When the words “genetics” and “food” are combined, flashes of mad scientist-type test tubes or mutant carrots may come to mind.

But research by plant breeders at the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) helps make the foods we eat more digestible for growers and consumers.

"Most of the products or crops we use today have been bred or first developed by a plant breeder," he said. Dr. Patricio Munoz .

Muñoz has been a plant breeder for the better part of 17 years.

Plant breeders work in fields and laboratories to discover the correct genetic mix for a particular crop. That research then informs farmers about which plant varieties are best to grow.

Muñoz and his team at the University of Florida have been growing Florida blueberries that not only taste good, but also ward off pests better and are more resistant to changing weather conditions, like heat. More recently, he has been looking at how aroma affects the flavor of blueberries.

“Blueberry breeders, or breeders, have noticed that some fruits have these aromas and others don't. The question we had all the time was whether this matters to consumers,” Muñoz said.

Dr. Charles Sims, a UF/IFAS professor of food science and human nutrition, helped Muñoz and his team put together consumer test panels to find the answer to their question. He explains that while blueberries are traditionally odorless, it's the act of biting into the fruit that releases the flavor.

Dr. Charles Sims at the UF Sensory Laboratory.

“That blueberry flavor, to say, is not really a flavor. It is really a smell that we are detecting in the mouth, and that is what we generally call taste. So we would distinguish taste and smell as two separate things, but a consumer would probably mix them up,” Sims said.

Taste assessors in this study were given a set of aromatic blueberries and non-aromatic blueberries and asked questions about the varieties' appearance, color, texture, and flavor. Dr. Muñoz says that after two years of doing these panels, the testers chose the aromatic variety more often, and that is due to the genetics of the fruit.

"We were able to identify some natural chemicals called terpenes that are actually associated with this aromaticity," Muñoz said.

“And in the genetic part, [us] to try to find out what are the genes that are really involved in the regulation of this terpene. So with the idea that in the future, we can do the selection for those specific genes. stronger and then deliver fruit that will be more enjoyed by consumers.”

Feedback from tasters helps Muñoz identify which characteristics consumers respond to in blueberries, allowing him to better select which variety to launch. Sims says this research benefits Florida blueberry growers.

“Hopefully, since they taste good and can produce good yields, these berries will sell well in the market and we will improve the profitability or sales of Florida blueberries,” Sims said.

Muñoz says he's always wanted to make a difference in the world, and in his specific case, that involves blueberries.

“We always manage to innovate in what we're doing and then sometimes by chance we find features you didn't even know existed. Then they become a novelty, and then, if they are good, for humanity. Sometimes [blueberries] become something that's everywhere and that's fascinating."