Smell of Stress: Identification of Induced Biochemical Pathways Affecting the Volatile Composition and Flavor Quality of Crops

Recent research has shown that the biosynthesis of several key odorants is controlled by genes whose expression is altered or even induced by biotic or abiotic stress. These new findings provide a roadmap for improvement of flavor quality by the application of moderate, well-controlled stress. This...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 66; no. 14; pp. 3616 - 3618
Main Author Wüst, Matthias
Format Journal Article
LanguageEnglish
Published United States American Chemical Society 11.04.2018
Subjects
abiotic stress
biochemical pathways
biosynthesis
crops
flavor
genes
genetic engineering
interdisciplinary research
odor compounds
smell
stress
odor code
flavor quality
odorant
aroma
taste
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Summary:Recent research has shown that the biosynthesis of several key odorants is controlled by genes whose expression is altered or even induced by biotic or abiotic stress. These new findings provide a roadmap for improvement of flavor quality by the application of moderate, well-controlled stress. This strategy aims at reducing the flavor deficiencies in modern commercial varieties as a “green” alternative to genetic engineering. The workflow for a successful implementation of this approach, from the identification of key odorants by molecular science techniques to the investigation of mechanisms controlling their biosynthesis, is complex and calls for interdisciplinary research.
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ISSN:0021-8561
1520-5118
1520-5118
DOI:10.1021/acs.jafc.8b00522