Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of Flowers

Bioengineering

Hadas Peled-Zehavi¹  Moran Oliva¹  Qingjun Xie¹  Vered Tzin³  Michal Oren-Shamir⁴  Asaph Aharoni¹  Gad Galili¹  Mark Blenner² 

[1] Department of Plant and Environmental Sciences, The Weizmann Institute of Science, Rehovot 76100, Israel; E-Mails:Department of Plant and Environmental Sciences, The Weizmann Institute of Science, Rehovot 76100, Israel;;The Boyce Thompson Institute for Plant Research, Ithaca, NY 14853, USA; E-Mail:;Department of Ornamental Horticulture, Agriculture Research Organization, The Volcani Center, Beit Dagan 75359, Israel; E-Mail:

关键词: aroma and flavor biotechnology;    metabolic engineering;    aromatic amino acids;    volatiles;    secondary metabolism;   

DOI  :  10.3390/bioengineering2040204

来源: mdpi

【 摘 要 】

Plants produce a diverse repertoire of specialized metabolites that have multiple roles throughout their life cycle. Some of these metabolites are essential components of the aroma and flavor of flowers and fruits. Unfortunately, attempts to increase the yield and prolong the shelf life of crops have generally been associated with reduced levels of volatile specialized metabolites and hence with decreased aroma and flavor. Thus, there is a need for the development of new varieties that will retain their desired traits while gaining enhanced scent and flavor. Metabolic engineering holds great promise as a tool for improving the profile of emitted volatiles of domesticated crops. This mini review discusses recent attempts to utilize metabolic engineering of the phenylpropanoid and its primary precursor pathway to enhance the aroma and flavor of flowers and fruits.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.