Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2104213
Abstract: Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid derivatives. These compounds… read more here.
Keywords: oolong tea; biosynthesis; aroma formation; formation oolong ... See more keywords
Integrated Transcriptomic and Metabolomic Analyses Reveal the Mechanisms Underlying Anthocyanin Coloration and Aroma Formation in Purple Fennel
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.875360
Abstract: The color and aroma are the significant traits of vegetables and fruits, but the metabolic and molecular mechanisms underlying anthocyanin accumulation and aroma formation remain almost unknown in fennel (Anethum foeniculum L.), which is a… read more here.
Keywords: aroma formation; fennel; purple fennel; coloration ... See more keywords