Fang Dong1, Qian Fan2, Xinguo Su3,*, Lanting Zeng4,*
Phyton-International Journal of Experimental Botany, Vol.92, No.2, pp. 383-398, 2023, DOI:10.32604/phyton.2022.023185
- 12 October 2022
Abstract Aroma (volatile) compounds play important ecological functions in plants, and also contribute to the quality of plant-derived foods. Moreover, chiral aroma compounds affect their functions in plants and lead to different flavor quality properties. Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants, which are generally involved in the final biosynthetic step of the aroma compounds. Here, we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds, and their changes in response to environmental factors. The chiral aroma enzymes that have been reported More >
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