Acetyl-CoA: Alcohol acetyltransferase activity and aroma formation in ripening melon fruits

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 2, 2001, Pages 794-799

  Shalit, Moshe ^a   Katzir, Nurit ^a   Tadmor, Yaakov ^a   Larkov, Olga ^a   Burger, Yosef ^a   Shalekhet, Fernond ^a   Lastochkin, Elena ^a   Ravid, Uzi ^a   Amar, Orit ^a   Edelstein, Menahem ^a   Karchi, Zvi ^a   Lewinsohn, Efraim ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

Alcohol acetyltransferase; Aroma; Biosynthesis; Melons (Cucumis melo. L); Volatile acetates

Indexed keywords

ACETIC ACID DERIVATIVE; ACETYL COENZYME A; ACYLTRANSFERASE; ALCOHOL; ALCOHOL DERIVATIVE; ALDEHYDE; ALDEHYDE DERIVATIVE; VOLATILE AGENT;

ACETYLATION; ARTICLE; BIOSYNTHESIS; CATALYSIS; CHEMICAL COMPOSITION; CUCUMBER; ENZYME ACTIVITY; ENZYME SPECIFICITY; ENZYME SUBSTRATE; FRUIT; GAS CHROMATOGRAPHY; KINETICS; NONHUMAN; ODOR;

ACETATES; ACETYL COENZYME A; ACETYLTRANSFERASES; ALCOHOLS; ALDEHYDES; CHROMATOGRAPHY, GAS; CUCURBITACEAE; KINETICS; ODORS; SUBSTRATE SPECIFICITY;

CUCUMIS; CUCUMIS MELO; CUCUMIS SATIVUS; MELO;

EID: 17744364857     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001075p     Document Type: Article

References (10)

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