Bulletin of Botanical Research ›› 2021, Vol. 41 ›› Issue (3): 474-480.doi: 10.7525/j.issn.1673-5102.2021.03.019
• Review • Previous Articles
Hua-Feng CHEN1, Yu-Qing TANG2, Ya-Jie PAN1, Xiao-Rui GUO1()
Received:
2020-12-25
Online:
2021-05-20
Published:
2021-03-24
Contact:
Xiao-Rui GUO
E-mail:xruiguo@nefu.edu.cn
About author:
CHEN Hua-Feng(1978—),male,postgraduate,major in plant Metabolism and Physiological Ecology.
Supported by:
CLC Number:
Hua-Feng CHEN, Yu-Qing TANG, Ya-Jie PAN, Xiao-Rui GUO. Progress on the Metabolic Basis and Regulation Mechanism of Fruit Flavor[J]. Bulletin of Botanical Research, 2021, 41(3): 474-480.
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URL: https://bbr.nefu.edu.cn/EN/10.7525/j.issn.1673-5102.2021.03.019
Table 1
Metabolic and synthetic pathways of different aromatic substances
前体物质 Precursor substance | 形成的芳香物 Aromatics formed | 合成途径 Synthetic pathway | 合成发育阶段 Synthetic development stage | 举例 Example |
---|---|---|---|---|
脂肪酸 | 直链脂肪族醇、醛、酮和酯类物质 | β-氧化脂氧合酶(LOX)氧化 | 果实成熟过程中产生 | C8-C12内酯化合物具有类似椰子、桃的香味 |
氨基酸 | 支链脂肪族醇、醛、酮和酯类物质 | 氨基酸代谢转氨基作用 | 果实成熟过程中产生,而非细胞分裂过程 | 苯丙氨酸、酪氨酸通过莽草酸途径合成香精油 |
羟基酸 | 烯萜类化合物 | 甲戊二羟酸途径(MVA) | 在番茄中形成于绿果阶段 | 橘子中发现萜类物质占挥发物的85%~95% |
单糖和糖苷 | 羧酸酯和含硫的酯 | 水解等 | 十字花科植物特征物质的合成 | |
色素 | 挥发物质如C8、C13、C18 直链和环状异戊二烯(C5)等组分 | 降解 | 果实形成过程中,多在细胞分裂后发生 | 番茄红素和类胡萝卜素都可降解生成挥发物质 |
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