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Humans vary in their ability to smell numerous odors [1-3], including those associated with food [4-6]. Odor sensitivity is heritable [7-11], with examples linking genetic variation for sensitivity to specific odors typically located near olfactory receptor (OR) genes [12-16]. However, with thousands of aromas and few deorphaned ORs [17, 18], there has been little progress toward linking variation at OR loci to odor sensitivity [19, 20]. We hypothesized that OR genes contain the variation that explains much of the differences in sensitivity for odors, paralleling the genetics of taste [21, 22], which affect the flavor experience of foods [23-25]. We employed a genome-wide association approach for ten food-related odors and identified genetic associations to sensitivity for 2-heptanone (p = 5.1 × 10(-8)), isobutyraldehyde (p = 6.4 × 10(-10)), β-damascenone (p = 1.6 × 10(-7)), and β-ionone (p = 1.4 × 10(-31)). Each locus is located in/near distinct clusters of OR genes. These findings increase the number of olfactory sensitivity loci to nine and demonstrate the importance of OR-associated variation in sensory acuity for food-related odors. Analysis of genotype frequencies across human populations implies that variation in sensitivity for these odors is widespread. Furthermore, each participant possessed one of many possible combinations of sensitivities for these odors, supporting the notion that everyone experiences their own unique "flavor world."

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Genotypes were perceived differently from one another, and differences in fruit size and DM content were reflected in fruit sensorial properties. This study is unique in demonstrating interactions between fruit size, DM and sensory properties. These findings could be relevant not only to kiwifruit but to fruiting crop breeders in general, because of the demonstrated potential for effects of fruit size and DM content on sweetness, flavour and fruit texture.

Focus groups were used to examine the social, cultural and spiritual dimensions of biotechnology through an analysis of five selected community groups (total n = 68): scientists, Buddhists, business people, mothers with young children and the environmentally active. Participants from all groups were united in their perspective on three of the value spheres explored: health and welfare of family/society; maintaining/preserving the environment; and ethical considerations (e.g. welfare of animals, sanctity of life). However, values regarding science and business differentiated scientists and business people from the remaining community segments. Business people were more likely to adhere to "productionism," resulting in a greater acceptance of biotechnology, since business people did not hold the same resentment toward the business sphere held by other community segments. Scientists were far more accepting of the norms and values inherent in the sphere of science, believing science to be more predictable and controllable than general public perceptions. The disparity in worldviews for this value sphere meant scientists and laypeople did not communicate at the same level, in spite of having the same concerns for health and the environment. This resulted in feelings of frustration and powerlessness on the part of the layperson and the scientist.