The interest in antioxidant compounds breeding in maize (Zea mays L.), a major food crop, has increased in recent years. However, breeding for antioxidant compounds in maize can be hampered given the complex genetic nature of these compounds. In this work we followed a genome-wide association
Odor and aroma, resulting from the perception of volatiles by the olfactory receptors, are important in consumer food acceptance. To develop more efficient molecular breeding tools to improve the odor/aroma on maize (Zea mays L.), a staple food crop, increasing the knowledge on the genetic