Journal article
A flavin-dependent monooxygenase produces nitrogenous tomato aroma volatiles using cysteine as a nitrogen source
Abstract
Tomato (Solanum lycopersicum) produces a wide range of volatile chemicals during fruit ripening, generating a distinct aroma and contributing to the overall flavor. Among these volatiles are several aromatic and aliphatic nitrogen-containing compounds for which the biosynthetic pathways are not known. While nitrogenous volatiles are abundant in tomato fruit, their content in fruits of the closely related species of the tomato clade is highly …
Authors
Liscombe DK; Kamiyoshihara Y; Ghironzi J; Kempthorne CJ; Hooton K; Bulot B; Kanellis V; McNulty J; Lam NB; Nadeau LF
Journal
Proceedings of the National Academy of Sciences of the United States of America, Vol. 119, No. 7,
Publisher
Proceedings of the National Academy of Sciences
Publication Date
February 15, 2022
DOI
10.1073/pnas.2118676119
ISSN
0027-8424