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NON-SMOKY GLYCOSIDE GLYCOSYL TRANSFERASE prevents the release of smoky aroma from Tomato Fruit

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NON-SMOKY GLYCOSIDE GLYCOSYL TRANSFERASE prevents the release of smoky aroma from Tomato Fruit

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Tikunov, Y.; Molthoff, J.; De Vos, R.; Beekwilder, J.; Van Houwelingen, A.; Van Der Hooft, JJJ.; Nijenhuis-De Vries, M.... (2013). NON-SMOKY GLYCOSIDE GLYCOSYL TRANSFERASE prevents the release of smoky aroma from Tomato Fruit. Plant Cell. 25(8):3067-3078. doi:10.1105/tpc.113.114231

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/87616

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Title: NON-SMOKY GLYCOSIDE GLYCOSYL TRANSFERASE prevents the release of smoky aroma from Tomato Fruit
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario Mixto de Biología Molecular y Celular de Plantas - Institut Universitari Mixt de Biologia Molecular i Cel·lular de Plantes
Issued date:
Abstract:
[EN] Phenylpropanoid volatiles are responsible for the key tomato fruit (Solanum lycopersicum) aroma attribute termed "smoky." Release of these volatiles from their glycosylated precursors, rather than their biosynthesis, ...[+]
Subjects: Mass spectrometry , Small molecules , Salicylic acid , Key enzime , Flavor , Volatiles , Biosynthesis , Components , Odor , Gene
Copyrigths: Cerrado
Source:
Plant Cell. (issn: 1040-4651 )
DOI: 10.1105/tpc.113.114231
Publisher:
American Society of Plant Biologists
Publisher version: http://doi.org/10.1105/tpc.113.114231
Thanks:
We thank Syngenta Seeds, Seminis, Enza Zaden, Rijk Zwaan, Vilmorin, and de Ruiter Seeds for providing seeds of the 94 tomato cultivars. We acknowledge financial support from the Center for BioSystems Genomics, provided ...[+]
Type: Artículo

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