1. Enhanced formation of aromatic amino acids increases fragrance without affecting flower longevity or pigmentation in Petunia × hybrida.

    Plant Biotechnology Journal 13(1):125 (2015) PMID 25283446

    Purple Petunia × hybrida V26 plants accumulate fragrant benzenoid-phenylpropanoid molecules and anthocyanin pigments in their petals. These specialized metabolites are synthesized mainly from the aromatic amino acids phenylalanine. Here, we studied the profile of secondary metabolites of petunia...
  2. Systems approach for exploring the intricate associations between sweetness, color and aroma in melon fruits.

    BMC Plant Biology 15(1):71 (2015) PMID 25887588 PMCID PMC4448286

    Melon (Cucumis melo) fruits exhibit phenotypic diversity in several key quality determinants such as taste, color and aroma. Sucrose, carotenoids and volatiles are recognized as the key compounds shaping the above corresponding traits yet the full network of biochemical events underlying their s...
  3. Enhanced formation of aromatic amino acids increases fragrance without affecting flower longevity or pigmentation in Petunia × hybrida.

    Plant Biotechnology Journal 13(1):125 (2015) PMID 25283446

    Purple Petunia × hybrida V26 plants accumulate fragrant benzenoid-phenylpropanoid molecules and anthocyanin pigments in their petals. These specialized metabolites are synthesized mainly from the aromatic amino acids phenylalanine. Here, we studied the profile of secondary metabolites of petunia...
  4. Enhanced formation of aromatic amino acids increases fragrance without affecting flower longevity or pigmentation in Petunia × hybrida.

    Plant Biotechnology Journal 13(1):125 (2015) PMID 25283446

    Purple Petunia × hybrida V26 plants accumulate fragrant benzenoid-phenylpropanoid molecules and anthocyanin pigments in their petals. These specialized metabolites are synthesized mainly from the aromatic amino acids phenylalanine. Here, we studied the profile of secondary metabolites of petunia...
  5. The mono - and sesquiterpene content of aphid-induced galls on Pistacia palaestina is not a simple reflection of their composition in intact leaves.

    Journal of Chemical Ecology 40(6):632 (2014) PMID 24916768

    Pistacia palaestina Boiss. (Anacardiaceae), a sibling species of P. terebinthus also known as turpentine tree or terebinth tree, is common in the Levant region. The aphid Baizongia pistaciae L. manipulates the leaves of the plant to form large galls, which provide both food and protection for it...
  6. The mono - and sesquiterpene content of aphid-induced galls on Pistacia palaestina is not a simple reflection of their composition in intact leaves.

    Journal of Chemical Ecology 40(6):632 (2014) PMID 24916768

    Pistacia palaestina Boiss. (Anacardiaceae), a sibling species of P. terebinthus also known as turpentine tree or terebinth tree, is common in the Levant region. The aphid Baizongia pistaciae L. manipulates the leaves of the plant to form large galls, which provide both food and protection for it...
  7. The PH gene determines fruit acidity and contributes to the evolution of sweet melons.

    Nature Communications 5:4026 (2014) PMID 24898284

    Taste has been the subject of human selection in the evolution of agricultural crops, and acidity is one of the three major components of fleshy fruit taste, together with sugars and volatile flavour compounds. We identify a family of plant-specific genes with a major effect on fruit acidity by ...
  8. The PH gene determines fruit acidity and contributes to the evolution of sweet melons.

    Nature Communications 5:4026 (2014) PMID 24898284

    Taste has been the subject of human selection in the evolution of agricultural crops, and acidity is one of the three major components of fleshy fruit taste, together with sugars and volatile flavour compounds. We identify a family of plant-specific genes with a major effect on fruit acidity by ...
  9. Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene.

    Journal of Agricultural and Food Chemistry 61(50):12244 (2013) PMID 24289159

    Carotenoids are isoprenoid pigments that upon oxidative cleavage lead to the production of norisoprenoids that have profound effect on flavor and aromas of agricultural products. The biosynthetic pathway to norisoprenoids in carrots (Daucus carota L.) is still largely unknown. We found the volat...
  10. Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene.

    Journal of Agricultural and Food Chemistry 61(50):12244 (2013) PMID 24289159

    Carotenoids are isoprenoid pigments that upon oxidative cleavage lead to the production of norisoprenoids that have profound effect on flavor and aromas of agricultural products. The biosynthetic pathway to norisoprenoids in carrots (Daucus carota L.) is still largely unknown. We found the volat...
  11. Genetic and chemical characterization of an EMS induced mutation inCucumis meloCRTISO gene

    Archives of Biochemistry and Biophysics 539(2):117 (2013) PMID 23973661

    In order to broaden the available genetic variation of melon, we developed an ethyl methanesulfonate mutation library in an orange-flesh 'Charentais' type melon line that accumulates β-carotene. One mutagenized M2 family segregated for a novel recessive trait, a yellow-orange fruit flesh ('yofI'...
  12. Genetic and chemical characterization of an EMS induced mutation in Cucumis melo CRTISO gene.

    Archives of Biochemistry and Biophysics 539(2):117 (2013) PMID 23973661

    In order to broaden the available genetic variation of melon, we developed an ethyl methanesulfonate mutation library in an orange-flesh 'Charentais' type melon line that accumulates β-carotene. One mutagenized M2 family segregated for a novel recessive trait, a yellow-orange fruit flesh ('yofI'...
  13. Genetic and chemical characterization of an EMS induced mutation inCucumis meloCRTISO gene

    Archives of Biochemistry and Biophysics 539(2):117 (2013)

  14. Catabolism of L-methionine in the formation of sulfur and other volatiles in melon (Cucumis melo L.) fruit.

    Plant Journal 74(3):458 (2013) PMID 23402686

    Sulfur-containing aroma volatiles are important contributors to the distinctive aroma of melon and other fruits. Melon cultivars and accessions differ in the content of sulfur-containing and other volatiles. L-methionine has been postulated to serve as a precursor of these volatiles. Incubation ...
  15. Catabolism of L-methionine in the formation of sulfur and other volatiles in melon (Cucumis melo L.) fruit.

    Plant Journal 74(3):458 (2013) PMID 23402686

    Sulfur-containing aroma volatiles are important contributors to the distinctive aroma of melon and other fruits. Melon cultivars and accessions differ in the content of sulfur-containing and other volatiles. L-methionine has been postulated to serve as a precursor of these volatiles. Incubation ...
  16. Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit.

    Theoretical and Applied Genetics 126(3):557 (2013) PMID 23124390

    Pepper fruit is typically red, but green, orange and yellow cultivars are gaining consumer acceptance. This color variation is mainly due to variations in carotenoid composition. Orange color in pepper can result from a number of carotenoid profiles, but its genetic basis is only partly known. W...
  17. Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit.

    Theoretical and Applied Genetics 126(3):557 (2013) PMID 23124390

    Pepper fruit is typically red, but green, orange and yellow cultivars are gaining consumer acceptance. This color variation is mainly due to variations in carotenoid composition. Orange color in pepper can result from a number of carotenoid profiles, but its genetic basis is only partly known. W...
  18. Benzaldehyde is a precursor of phenylpropylamino alkaloids as revealed by targeted metabolic profiling and comparative biochemical analyses in Ephedra spp.

    Phytochemistry 81:71 (2012) PMID 22727117

    Ephedrine and pseudoephedrine are phenylpropylamino alkaloids widely used in modern medicine. Some Ephedra species such as E. sinica Stapf (Ephedraceae), a widely used Chinese medicinal plant (Chinese name: Ma Huang), accumulate ephedrine alkaloids as active constituents. Other Ephedra species, ...
  19. Benzaldehyde is a precursor of phenylpropylamino alkaloids as revealed by targeted metabolic profiling and comparative biochemical analyses inEphedraspp.

    Phytochemistry 81:71 (2012)

    Graphical abstract Ephedra species that vary in ephedrine alkaloid content were chemically and biochemically compared. Our results indicate that benzaldehyde is a metabolic precursor of ephedrine alkaloids, and that described benzaldehydecarboxyligase activity and (S)-cathino...
  20. Benzaldehyde is a precursor of phenylpropylamino alkaloids as revealed by targeted metabolic profiling and comparative biochemical analyses inEphedraspp.

    Phytochemistry 81:71 (2012) PMID 22727117

    Graphical abstract Ephedra species that vary in ephedrine alkaloid content were chemically and biochemically compared. Our results indicate that benzaldehyde is a metabolic precursor of ephedrine alkaloids, and that described benzaldehydecarboxyligase activity and (S)-cathino...