Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit

The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and terpenes. Although amino acids are known precursors of aroma compounds in the plant kingdom, the initial steps in the catabolism...

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Bibliographic Details
Main Authors: Gonda, Itay, Bar, Einat, Portnoy, Vitaly, Lev, Shery, Burger, Joseph, Schaffer, Arthur A., Tadmor, Ya'akov, Gepstein, Shimon, Giovannoni, James J., Katzir, Nurit, Lewinsohn, Efraim
Format: Artigo
Language:Inglês
Published: Oxford University Press 2010
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Research Papers
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC2826658/
https://ncbi.nlm.nih.gov/pubmed/20065117
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jxb/erp390
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