Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (Camellia sinensis) Withering-Reference-Cited by-同舟云学术

Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (Camellia sinensis) Withering

Published:2020-01-18 Issue:6 Volume:68 Page:1684-1690
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Jingming¹,Zhang Na¹,Zhao Minyue¹,Jing Tingting¹,Jin Jieyang¹,Wu Bin¹,Wan Xiaochun¹^ORCID,Schwab Wilfried¹²^ORCID,Song Chuankui¹^ORCID

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People’s Republic of China

2. Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Anhui Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07578

Reference30 articles.

1. Plant volatiles: Production, function and pharmacology

2. The formation and function of plant volatiles: perfumes for pollinator attraction and defense

3. Anti-cariogenic properties of tea (Camellia sinensis)

4. Tea aroma formation

5. Recent studies of the volatile compounds in tea

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