Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester

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

Volumn 103, Issue 26, 2006, Pages 10128-10133

  Koeduka, Takao ^a   Fridman, Eyal ^a,f   Gang, David R ^b   Vassão, Daniel G ^c   Jackson, Brenda L ^b   Kish, Christine M ^d   Orlova, Irina ^d   Spassova, Snejina M ^e   Lewis, Norman G ^c   Noel, Joseph P ^e   Baiga, Thomas J ^e   Dudareva, Natalia ^d   Pichersky, Eran ^a  

^a UNIVERSITY OF MICHIGAN   (United States)

^b UNIVERSITY OF ARIZONA   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

^d PURDUE UNIVERSITY   (United States)

^e HOWARD HUGHES MEDICAL INSTITUTE   (United States)

^f HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Floral scent; Phenylpropanoids phenylpropenes; Plant volatiles secondary compounds

Indexed keywords

AROMATIC COMPOUND; CONIFERYL ALCOHOL; ESTER; EUGENOL; ISOEUGENOL; PHENYLPROPIONIC ACID DERIVATIVE; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE;

ANGIOSPERM; ARTICLE; BASIL; FOOD PRESERVATION; NONHUMAN; NUCLEOTIDE SEQUENCE; PETUNIA; PLANT GROWTH; POLLINATION; PRIORITY JOURNAL; PROTEIN FAMILY; PROTEIN SYNTHESIS; SPICE; STRUCTURAL GENE; TRICHOME; VOLATILIZATION;

ESTERS; EUGENOL; GENES, PLANT; HYDROCARBONS, AROMATIC; NADH, NADPH OXIDOREDUCTASES; OCIMUM BASILICUM; PETUNIA; PHENOLS; PLANT PROTEINS; SPICES; SUBSTRATE SPECIFICITY;

ANIMALIA; OCIMUM BASILICUM; PETUNIA; PETUNIA X HYBRIDA;

EID: 33745601102     PISSN: 00278424     EISSN: None     Source Type: Journal    
DOI: 10.1073/pnas.0603732103     Document Type: Article

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