Apocarotenoid volatiles
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Although many of the volatile constituents of flavor and aroma in citrus have been identified, the knowledge of molecular mechanisms and regulation of volatile production are very limited. Our aim was to understand mechanisms of flavor volatile production and regulation in mandarin fruit.
16p viminato2711 22-05-2020 10 0 Download
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Carotenoid cleavage products – apocarotenoids – include biologically active compounds, such as hormones, pigments and volatiles. Their biosynthesis is initiated by the oxidative cleavage of C–C double bonds in carotenoid backbones, leading to aldehydes and⁄or ketones.
12p vinaphone15 27-02-2013 45 1 Download