Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 10, 2010, Pages 6157-6165

  Zhang, Bo ^a,b   Shen, Ji Yuan ^a   Wei, Wen Wen ^a   Xi, Wan Peng ^a   Xu, Chang Jie ^a   Ferguson, Ian ^c   Chen, Kunsong ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Alcohol acyltransferase; Alcohol dehydrogenase; Aroma volatiles; Fatty acid; Fatty acid desaturase; Hydroperoxide lyase; Lipoxygenase; peach

Indexed keywords

ACYL COENZYME A DESATURASE; ACYLTRANSFERASE; ALCOHOL DEHYDROGENASE; CYTOCHROME P450; ETHYLENE; ETHYLENE DERIVATIVE; FATTY ACID; HYDROPEROXIDE LYASE; LACTONE; LIPOXYGENASE; LYASE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIOSYNTHESIS; CHEMISTRY; FRUIT; GENE EXPRESSION; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; ODOR; PRUNUS; ANALYSIS;

ACYLTRANSFERASES; ALCOHOL DEHYDROGENASE; ALDEHYDE-LYASES; CYTOCHROME P-450 ENZYME SYSTEM; ETHYLENES; FATTY ACID DESATURASES; FATTY ACIDS; FRUIT; GENE EXPRESSION; LACTONES; LIPOXYGENASE; ODORS; PRUNUS; VOLATILE ORGANIC COMPOUNDS;

PRUNUS PERSICA;

EID: 77952628235     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100172e     Document Type: Article

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