Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawb...
Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit
About this item
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Author / Creator
Publisher
United States: American Society of Plant Biologists
Journal title
Language
English
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Publication information
Publisher
United States: American Society of Plant Biologists
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More information
Scope and Contents
Contents
Strawberries emit hundreds of different volatiles, but only a dozen, including the key compound HDMF [4-hydroxy-2,5-dimethyl-3(2H)-furanone] contribute to the flavor of the fruit. However, during ripening, a considerable amount of HDMF is metabolized to the flavorless HDMF β-D-glucoside. Here, we functionally characterize nine ripening-related UGTs...
Alternative Titles
Full title
Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4854714
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4854714
Other Identifiers
ISSN
0032-0889
E-ISSN
1532-2548
DOI
10.1104/pp.16.00226
