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Peled-Zehavi H, Oliva M, Xie Q, et al. Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of Flowers. Bioengineering (Basel). 2015;2(4):204-212doi: 10.3390/bioengineering2040204.
Peled-Zehavi, H., Oliva, M., Xie, Q., Tzin, V., Oren-Shamir, M., Aharoni, A., & Galili, G. (2015). Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of Flowers. Bioengineering (Basel, Switzerland), 2(4), 204-212. https://doi.org/10.3390/bioengineering2040204
Peled-Zehavi, Hadas, et al. "Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of Flowers." Bioengineering (Basel, Switzerland) vol. 2,4 (2015): 204-212. doi: https://doi.org/10.3390/bioengineering2040204
Peled-Zehavi H, Oliva M, Xie Q, Tzin V, Oren-Shamir M, Aharoni A, Galili G. Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of Flowers. Bioengineering (Basel). 2015 Nov 27;2(4):204-212. doi: 10.3390/bioengineering2040204. PMID: 28952478; PMCID: PMC5597090.
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Bioengineering (Basel). 2015 Nov 27;2(4):204-212. doi: 10.3390/bioengineering2040204.

Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of Flowers.

Bioengineering (Basel, Switzerland)

Hadas Peled-Zehavi, Moran Oliva, Qingjun Xie, Vered Tzin, Michal Oren-Shamir, Asaph Aharoni, Gad Galili

Affiliations

  1. Department of Plant and Environmental Sciences, The Weizmann Institute of Science, Rehovot 76100, Israel. [email protected].
  2. Department of Plant and Environmental Sciences, The Weizmann Institute of Science, Rehovot 76100, Israel. [email protected].
  3. Department of Ornamental Horticulture, Agriculture Research Organization, The Volcani Center, Beit Dagan 75359, Israel. [email protected].
  4. Department of Plant and Environmental Sciences, The Weizmann Institute of Science, Rehovot 76100, Israel. [email protected].
  5. The Boyce Thompson Institute for Plant Research, Ithaca, NY 14853, USA. [email protected].
  6. Department of Ornamental Horticulture, Agriculture Research Organization, The Volcani Center, Beit Dagan 75359, Israel. [email protected].
  7. Department of Plant and Environmental Sciences, The Weizmann Institute of Science, Rehovot 76100, Israel. [email protected].
  8. Department of Plant and Environmental Sciences, The Weizmann Institute of Science, Rehovot 76100, Israel. [email protected].

PMID: 28952478 PMCID: PMC5597090 DOI: 10.3390/bioengineering2040204

Abstract

Plants produce a diverse repertoire of specialized metabolites that have multiple roles throughout their life cycle. Some of these metabolites are essential components of the aroma and flavor of flowers and fruits. Unfortunately, attempts to increase the yield and prolong the shelf life of crops have generally been associated with reduced levels of volatile specialized metabolites and hence with decreased aroma and flavor. Thus, there is a need for the development of new varieties that will retain their desired traits while gaining enhanced scent and flavor. Metabolic engineering holds great promise as a tool for improving the profile of emitted volatiles of domesticated crops. This mini review discusses recent attempts to utilize metabolic engineering of the phenylpropanoid and its primary precursor pathway to enhance the aroma and flavor of flowers and fruits.

Keywords: aroma and flavor biotechnology; aromatic amino acids; metabolic engineering; secondary metabolism; volatiles

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