Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

Strawberries emit hundreds of different volatiles, but only a dozen, including the key compound HDMF [4-hydroxy-2,5-dimethyl-3(2H)-furanone] contribute to the flavor of the fruit. However, during ripening, a considerable amount of HDMF is metabolized to the flavorless HDMF β-d-glucoside. Here, we fu...

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Vydáno v:Plant Physiol
Hlavní autoři: Song, Chuankui, Hong, Xiaotong, Zhao, Shuai, Liu, Jingyi, Schulenburg, Katja, Huang, Fong-Chin, Franz-Oberdorf, Katrin, Schwab, Wilfried
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society of Plant Biologists 2016
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4854714/
https://ncbi.nlm.nih.gov/pubmed/26993618
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.16.00226
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