Identification and Characterization of Terpene Synthases Potentially Involved in the Formation of Volatile Terpenes in Carrot (Daucus carota L.) Roots-Reference-Cited by-同舟云学术

Identification and Characterization of Terpene Synthases Potentially Involved in the Formation of Volatile Terpenes in Carrot (Daucus carota L.) Roots

Published:2015-05-07 Issue:19 Volume:63 Page:4870-4878
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yahyaa Mosaab¹,Tholl Dorothea²,Cormier Guy³,Jensen Roderick³,Simon Philipp W.⁴,Ibdah Mwafaq¹

Affiliation:

1. Newe Ya’ar Research Center, Agriculture Research Organization, Post Office Box 1021, Ramat Yishay 30095, Israel

2. Department of Biological Sciences, Virginia Polytechnic Institute and State University, 409 Latham Hall, 220 Agquad Lane, Blacksburg, Virginia 24061, United States

3. Department of Biological Sciences, Virginia Polytechnic Institute and State University, 119 Life Sciences I, 970 Washington Street, Blacksburg, Virginia 24061, United States

4. Vegetable Crops Research Unit, Department of Horticulture, University of Wisconsin—Madison, 1575 Linden Drive, Madison, Wisconsin 53706, United States

Funder

United States - Israel Binational Agricultural Research and Development Fund

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00546

Reference52 articles.

1. Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

2. Formation of Norisoprenoid Flavor Compounds in Carrot (Daucus carota L.) Roots: Characterization of a Cyclic-Specific Carotenoid Cleavage Dioxygenase 1 Gene

3. Biochemistry of Plant Volatiles

4. Expression of terpene synthase genes associated with the formation of volatiles in different organs of Vitis vinifera

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