Abstract

Aroma (volatile) compounds play important ecological functions in plants, and also contribute to the quality of plant-derived foods. Moreover, chiral aroma compounds affect their functions in plants and lead to different flavor quality properties. Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants, which are generally involved in the final biosynthetic step of the aroma compounds. Here, we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds, and their changes in response to environmental factors. The chiral aroma enzymes that have been reported produce (R)-linalool, (S)-linalool, (R)-limonene, and (S)-limonene, etc., and these enzymes are found in various plant species. We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.

Details

Title
Plant-Derived Enzymes Producing Chiral Aroma Compounds and Potential Application
Author
Fang, Dong; Fan, Qian; Su, Xinguo; Zeng, Lanting
Pages
383-398
Section
REVIEW
Publication year
2023
Publication date
2023
Publisher
Tech Science Press
ISSN
00319457
e-ISSN
18515657
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3200128446
Copyright
© 2023. This work is licensed under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.