Two UDP-Glycosyltransferases Catalyze the Biosynthesis of Bitter Flavonoid 7-O-Neohesperidoside through Sequential Glycosylation in Tea Plants.
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DOI: 10.1021/acs.jafc.1c07342
Abstract: Flavonoid glycosides are typical bitter and astringent tasting compounds that contribute to the taste of tea beverages. However, the genes that contribute to the biosynthesis of bitter compounds (e.g., flavanone 7-O-neohesperidoside) in tea plants have… read more here.
Keywords: bitter flavonoid; tea; biosynthesis bitter; tea plants ... See more keywords