Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit

• Published in: Journal of agricultural and food chemistry Vol. 66; no. 10; pp. 2259 - 2272
• Main Author: Atkinson, Ross G
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 14.03.2018
• Subjects: Anisoles - chemistry; Anisoles - metabolism; Flavoring Agents - chemistry; Flavoring Agents - metabolism; Fruit - chemistry; Fruit - metabolism; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - metabolism; flavor; volatile; phenylpropene; fruit; aroma
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.6b04696

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.