Biosynthesis of plant-derived flavor compounds.

  title={Biosynthesis of plant-derived flavor compounds.},
  author={Wilfried Schwab and Rachel Davidovich-Rikanati and Efraim Lewinsohn},
  journal={The Plant journal : for cell and molecular biology},
  volume={54 4},
Plants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and… CONTINUE READING
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