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Carrot Volatile Terpene Metabolism: Terpene Diversity and Biosynthetic Genes
Year:
2019
Source of publication :
The Carrot Genome
Authors :
Ibdah, Mwafaq
;
.
Nawade, Bhagwat
;
.
Yahyaa, Mosaab
;
.
Volume :
Co-Authors:

Andrew Muchlinski, Dorothea Tholl - Department of Biological Sciences, Virginia Polytechnic Institute and State University, Blacksburg, USA

Facilitators :
From page:
279
To page:
293
(
Total pages:
15
)
Abstract:

Carrot is considered one of the leading horticultural crops in the world in terms of its nutritional value, health benefits, and unique flavor based on its high content of carotenoids and volatile aroma compounds. Terpenes such as monoterpenes and sesquiterpenes represent some of the predominant volatile compounds that contribute to carrot aroma and flavor. Variation of terpene composition based on genotypic differences or environmental factors has significant effects on taste perception by consumers and, therefore, is a critical quality attribute for carrot breeders and growers. Surprisingly, little is known about the biosynthesis of volatile terpenes in carrots and the various enzymes involved in their formation. In this chapter, we provide an overview of volatile terpene sampling and terpene diversity in different D. carota genotypes. Facilitated by the recent elucidation of the carrot genome, we further describe and discuss latest findings of the function of genes and enzymes in the terpene synthase family involved in the biosynthesis of carrot terpene volatiles.

Note:

Part of the Compendium of Plant Genomes book series (CPG)

Related Files :
biosynthesis
carrot
Daucus carota (carrot)
expression
Flavor
Genetics
metabolism
root
terpene synthase
Show More
Related Content
More details
DOI :
https://doi.org/10.1007/978-3-030-03389-7_16
Article number:
0
Affiliations:
Database:
Google Scholar
Publication Type:
Book chapter
;
.
Language:
English
Editors' remarks:
ID:
44653
Last updated date:
02/03/2022 17:27
Creation date:
04/11/2019 14:04
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Scientific Publication
Carrot Volatile Terpene Metabolism: Terpene Diversity and Biosynthetic Genes

Andrew Muchlinski, Dorothea Tholl - Department of Biological Sciences, Virginia Polytechnic Institute and State University, Blacksburg, USA

Carrot Volatile Terpene Metabolism: Terpene Diversity and Biosynthetic Genes

Carrot is considered one of the leading horticultural crops in the world in terms of its nutritional value, health benefits, and unique flavor based on its high content of carotenoids and volatile aroma compounds. Terpenes such as monoterpenes and sesquiterpenes represent some of the predominant volatile compounds that contribute to carrot aroma and flavor. Variation of terpene composition based on genotypic differences or environmental factors has significant effects on taste perception by consumers and, therefore, is a critical quality attribute for carrot breeders and growers. Surprisingly, little is known about the biosynthesis of volatile terpenes in carrots and the various enzymes involved in their formation. In this chapter, we provide an overview of volatile terpene sampling and terpene diversity in different D. carota genotypes. Facilitated by the recent elucidation of the carrot genome, we further describe and discuss latest findings of the function of genes and enzymes in the terpene synthase family involved in the biosynthesis of carrot terpene volatiles.

Part of the Compendium of Plant Genomes book series (CPG)

Scientific Publication
You may also be interested in