Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde
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منابع مشابه
Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
An important phenylalanine-derived volatile compound produced by plants is 2-phenylethanol. It is a major contributor to flavor in many foods, including fresh fruits, such as tomato, and an insect-attracting scent in roses and many other flowers. Despite the centrality of 2-phenylethanol to flavor and fragrance, the plant genes responsible for its synthesis have not been identified. Here, we de...
متن کاملTomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.
The volatile compounds, 2-phenylacetaldehyde and 2-phenylethanol, are important for the aroma and flavor of many foods, such as ripe tomato fruits, and are also major constituents of scent of many flowers, most notably roses. While much work has gone into elucidating the pathway for 2-phenylethanol synthesis in bacteria and yeast, the pathways for synthesis in plants are not well characterized....
متن کاملFunctional characterization of aromatic amino acid aminotransferase involved in 2-phenylethanol biosynthesis in isolated rose petal protoplasts.
In rose flowers, 2-phenylethanol (2PE) is biosynthesized from l-phenylalanine (l-Phe) via phenylacetaldehyde (PAld) by the actions of two enzymes, pyridoxal-5'-phosphate (PLP)-dependent aromatic amino acid decarboxylase (AADC) and phenylacetaldehyde reductase (PAR). We here report that Rosa 'Yves Piaget' aromatic amino acid aminotransferase produced phenylpyruvic acid (PPA) from l-Phe in isolat...
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Many strains of a wide variety of bacterial species have been studied for their amino acid decarboxylase activity (Gale, 1946). However, to our knowledge the lactobacilli have not been examined. It has been shown in our laboratory that oral lactobacilli may be classified into three types according to their ability to attack certain carbohydrates, intensity of acid production from glucose, and b...
متن کاملReaction of benzoylpyruvate with a mixture of aromatic aldehydes and 5-amino-1,3,4-thiadizole-2-thiol
Reactions of benzoylpyruvate with a mixture of aromatic aldehydes and 5-amino-1,3,4-thiadizole-2-thiol in a 1:1:1 molar ratio, afforded 5-(5-aryl-4-benzoyl-3-hydroxy-2-oxo-2,5-dihydro-1H-pyrrol-1-yl)-1,3,4-thiadizole-2-thiols (3a-c). The structure of the resulted products was confirmed by determination of the melting point and spectrophotometric techniques such as IR and 1H-NMR spectroscopy.
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ژورنال
عنوان ژورنال: Proceedings of the National Academy of Sciences
سال: 2006
ISSN: 0027-8424,1091-6490
DOI: 10.1073/pnas.0602469103