Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) Roots: Characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 50, 2013, Pages 12244-12252

  Yahyaa, Mosaab ^a   Bar, Einat ^a   Dubey, Neeraj Kumar ^a   Meir, Ayala ^a   Davidovich Rikanati, Rachel ^a   Hirschberg, Joseph ^b   Aly, Radi ^a   Tholl, Dorothea ^c   Simon, Philipp W ^d   Tadmor, Yaakov ^a   Lewinsohn, Efraim ^a   Ibdah, Mwafaq ^a  

^a VOLCANI CENTER   (Israel)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^c VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^d UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

ionone; ionone; carotenoid cleavage dioxygenase 1; Daucus carota; farnesylacetone; norisoprenoid

Indexed keywords

BIOSYNTHETIC PATHWAY; CLEAVAGE PRODUCTS; DAUCUS CAROTA; DIOXYGENASES; FARNESYLACETONE; NORISOPRENOID; NORISOPRENOIDS; OXIDATIVE CLEAVAGES;

AGRICULTURAL PRODUCTS; BIOCHEMISTRY; BIOSYNTHESIS; ESCHERICHIA COLI;

PIGMENTS;

CAROTENOID CLEAVAGE DIOXYGENASE 1; DIOXYGENASE; FLAVORING AGENT; NORISOPRENOID; VEGETABLE PROTEIN;

ARTICLE; BIOSYNTHESIS; CARROT; ENZYMOLOGY; GENETICS; METABOLISM; PLANT ROOT;

DAUCUS CAROTA; DIOXYGENASES; FLAVORING AGENTS; NORISOPRENOIDS; PLANT PROTEINS; PLANT ROOTS;

EID: 84890618194     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404085k     Document Type: Article

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