Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde

Proceedings of the National Academy of Sciences of the United States of America

Volumn 103, Issue 21, 2006, Pages 8287-8292

  Tieman, Denise ^a   Taylor, Mark ^a   Schauer, Nicolas ^b   Fernie, Alisdair R ^b   Hanson, Andrew D ^a   Klee, Harry J ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b MAX PLANCK INSTITUTE OF MOLECULAR PLANT PHYSIOLOGY   (Germany)

Author keywords

Metabolic engineering; Phenylalanine; Taste

Indexed keywords

1 NITRO 2 PHENYLETHANE; 2 PHENYLACETALDEHYDE; ACETALDEHYDE; AROMATIC LEVO AMINO ACID DECARBOXYLASE; AROMATIC LEVO AMINO ACID DECARBOXYLASE 1A; AROMATIC LEVO AMINO ACID DECARBOXYLASE 1B; AROMATIC LEVO AMINO ACID DECARBOXYLASE 2; ETHANE; FLAVORING AGENT; FRAGRANCE; ISOENZYME; NITRO DERIVATIVE; PHENETHYL ALCOHOL; PHENETHYLAMINE; PHENYL GROUP; PHENYLALANINE; PHENYLALANINE DERIVATIVE; TYRAMINE; TYROSINE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BIOSYNTHESIS; CONTROLLED STUDY; ENZYME MECHANISM; ENZYME SUBSTRATE; FLAVOR; GENE EXPRESSION; NONHUMAN; NUCLEOTIDE SEQUENCE; ODOR; PLANT GENETICS; PRIORITY JOURNAL; PROTEIN EXPRESSION; PROTEIN FAMILY; TOMATO; TRANSGENIC PLANT;

ACETALDEHYDE; AROMATIC-L-AMINO-ACID DECARBOXYLASES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LYCOPERSICON ESCULENTUM; MODELS, CHEMICAL; PHENYLALANINE; PHENYLETHYL ALCOHOL; PLANTS, GENETICALLY MODIFIED; RNA; TASTE;

INSECTA; LYCOPERSICON ESCULENTUM; ROSA;

EID: 33744504174     PISSN: 00278424     EISSN: None     Source Type: Journal    
DOI: 10.1073/pnas.0602469103     Document Type: Article

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