Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols

Plant Journal

Volumn 80, Issue 2, 2014, Pages 317-330

  Yauk, Yar Khing ^a   Ged, Claire ^a,b   Wang, Mindy Y ^a   Matich, Adam J ^c   Tessarotto, Lydie ^b,d   Cooney, Janine M ^c   Chervin, Christian ^b,d   Atkinson, Ross G ^a  

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

^b GRENOBLE INSTITUTE OF TECHNOLOGY   (France)

^c PFR ^*  (New Zealand)

^d Centre National de la Recherche Scientifique   (France)

Author keywords

Actinidia deliciosa; Aroma; Flavour; Fruit; Glycoside; Glycosyltransferase; Kiwifruit; Volatile

Indexed keywords

FRUITS; GLYCOSIDES;

ACTINIDIA DELICIOSA; AROMA; GLYCOSYL TRANSFERASE; KIWIFRUITS; VOLATILE;

FLAVORS;

ALCOHOL DERIVATIVE; GLYCOSYLTRANSFERASE; TERPENE;

ACTINIDIA; ENZYME SPECIFICITY; ENZYMOLOGY; KINETICS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METABOLISM; MOLECULAR GENETICS; ODOR; TRANSGENIC PLANT;

ACTINIDIA; ALCOHOLS; CHROMATOGRAPHY, LIQUID; GLYCOSYLTRANSFERASES; KINETICS; MASS SPECTROMETRY; MOLECULAR SEQUENCE DATA; ODORS; PLANTS, GENETICALLY MODIFIED; SUBSTRATE SPECIFICITY; TERPENES;

EID: 84908092253     PISSN: 09607412     EISSN: 1365313X     Source Type: Journal    
DOI: 10.1111/tpj.12634     Document Type: Article

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