Sesquiterpene Synthases of Zanthoxylum ailanthoides : Sources of Unique Aromas of a Folklore Plant in Taiwan

• Published in: Journal of agricultural and food chemistry Vol. 69; no. 42; pp. 12494 - 12504
• Main Authors: Chuang, Chun-Wei, Wen, Chi-Hsiang, Wu, Tsai-Jung, Li, Ching-Ching, Chiang, Nien-Ting, Ma, Li-Ting, Ho, Chen-Lung, Tung, Gene-Sheng, Tien, Chin-Cheng, Lee, Yi-Ru, Chu, Fang-Hua
• Format: Journal Article
• Language: English
• Published: United States 27.10.2021
• Subjects: Alkyl and Aryl Transferases - genetics; amino acids; biosynthesis; carbon-oxygen lyases; Folklore; food chemistry; gene expression; germacrene; monoterpenoids; Odorants; odors; Plant Proteins - genetics; recombinant proteins; reverse transcriptase polymerase chain reaction; Sesquiterpenes; spices; Taiwan; terpene synthases; Terpenes - analysis; transcriptome; Volatile Organic Compounds; Zanthoxylum; Zanthoxylum ailanthoides; Taiwan; traditional spice crop; vegetative phase; volatile organic compounds; terpene synthase; biosynthesis

is a traditional spice crop in Taiwan with unique smells and tastes that differ between prickly (young) and nonprickly (mature) leaves. Different volatile terpenes between prickly young and nonprickly mature leaves were identified and considered to be one of the sources of their aromas. A transcript...