Biosynthesis of plant-derived flavor compounds.

By W. Schwab, R. Davidovich-Rikanati, E. Lewinsohn. The Plant Journal, 2008

1,021 citations recorded by the source corpus.

Subfields: Biotechnology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/57fc07e38e7ac212ae571f2090305a1c0ab872a1

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Citations in the corpus

The genome of the pear (Pyrus bretschneideri Rehd.) (2013, background): “Volatile compounds are mainly derived from the metabolism of fatty acids, amino acids, and carbohydrates (Schwab et al. 2008).”
A review of volatile sulfur-containing compounds from terrestrial plants: biosynthesis, distribution and analytical methods (2012, background): “Although many VSCs have been identified, many of the enzymes and genes involved in their biosynthesis are still unknown (46) .”
Phytochemical diversity: The sounds of silent metabolism (2009, neutral): “Although the chemical structures of more than 40,000 different terpenes, 20,000 phenolics and 5000 alkaloids are known [1], plants utilize a relatively small number of biosynthetic pathways for the production of such an impressive number of different compounds [3].”
Identification of the lipoxygenase gene family from Vitis vinifera and biochemical characterisation of two 13-lipoxygenases expressed in grape berries of Sauvignon Blanc. (2010, background): “Oxylipins are also commercially important compounds, as many are utilised as components of fragrances and contribute to flavours and aromas of food and beverages (Casey et al. 1999; Schwab et al. 2008).”
Genetic dissection of aroma volatile compounds from the essential oil of peach fruit: QTL analysis and identification of candidate genes using dense SNP maps (2013, background): “The lypoxigenase pathway has been shown to yield aldehydes from fatty acids (Schwab et al. 2008).”
Advances in Fruit Aroma Volatile Research (2013, background): “The most important aroma compounds include amino acid-derived compounds, lipid-derived compounds, phenolic derivatives, and mono- and sesquiterpenes [5].”
Growth regulators and essential oil production (2010, background): “The use of hard metals in the catalysis processes, however, becomes desirable a natural source of them (Schwab et al. 2008).”
Carotenoid metabolism in plants. (2015, neutral): “Likewise, bixin (annatto), a red apocarotenoid derived from Bixa orellana is a widely used flavoring and coloring agent in foods and cosmetics (Bouvier et al., 2003a; Botella-Pavı́a and Rodrı́guezConcepción, 2006; Schwab et al., 2008; Cazzonelli, 2011).”
The genome of the cucumber, Cucumis sativus L. (2009, background): “and generates short-chain aldehydes and alcohols that are involved in plant defense and pest resistanc”