This project was undertaken to investigate ways to improve the flavour of tomatoes. This project accomplished: produced transgenic tomatoes with modified levels of alcohol dehydrogenase (ADH2) activity in the fruit, showed that modification of ADH2 activities in the fruit results in the modification of aldehyde/alcohol ratios for 6-carbon and 5-carbon flavour/aroma volatiles and undertook a small-scale taste test which selected fruit from a high-ADH2 transgenic plant as having improved flavour characteristics. It found that improved flavour characteristics are also present in the transgenic fruit at early stages of ripening.