| Title: | "Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit" |
| Address: | "The New Zealand Institute for Plant & Food Research Limited (PFR) , Private Bag 92169, Auckland 1142 , New Zealand" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Phenylpropenes such as eugenol, chavicol, estragole, and anethole contribute to the flavor and aroma of a number of important herbs and spices. They have been shown to function as floral attractants for pollinators and to have antifungal and antimicrobial activities. Phenylpropenes are also detected as free volatiles and sequestered glycosides in a range of economically important fresh fruit species including apple, strawberry, tomato, and grape. Although they contribute a relatively small percentage of total volatiles compared with esters, aldehydes, and alcohols, phenylpropenes have been shown to contribute spicy anise- and clove-like notes to fruit. Phenylpropenes are typically found in fruit throughout development and to reach maximum concentrations in ripe fruit. Genes involved in the biosynthesis of phenylpropenes have been characterized and manipulated in strawberry and apple, which has validated the importance of these compounds to fruit aroma and may help elucidate other functions for phenylpropenes in fruit" |
| Keywords: | Allylbenzene Derivatives Anisoles/chemistry/*metabolism Flavoring Agents/chemistry/*metabolism Fruit/*chemistry/metabolism Volatile Organic Compounds/chemistry/metabolism aroma flavor fruit phenylpropene volatile; |
| Notes: | "MedlineAtkinson, Ross G eng Review 2016/12/23 J Agric Food Chem. 2018 Mar 14; 66(10):2259-2272. doi: 10.1021/acs.jafc.6b04696. Epub 2017 Jan 17" |
