Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation
The biosynthesis of S-(3-hexan-1-ol)-glutathione (3MH-S-glut) and S-(3-hexan-l-ol)-L-cysteine (3MH-S-cys), which act as flavour precursors in wines, in Vitis vinifera grapes exposed to various environmental stress conditions is reported here. Ultraviolet (UV-C) irradiation, water deficit, and biolog...
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Bibliographische Detailangaben
| Veröffentlicht in: | Journal of experimental botany. - 1985. - 62(2011), 3 vom: 16. Jan., Seite 1325-36
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| 1. Verfasser: |
Kobayashi, Hironori
(VerfasserIn) |
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| Weitere Verfasser: |
Takase, Hideki,
Suzuki, Yumiko,
Tanzawa, Fumiko,
Takata, Ryoji,
Fujita, Keiko,
Kohno, Minako,
Mochizuki, Mai,
Suzuki, Shunji,
Konno, Tomonori |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2011
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| Zugriff auf das übergeordnete Werk: | Journal of experimental botany
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| Schlagworte: | Journal Article
Flavoring Agents
Plant Proteins
S-3-(hexan-1-ol)cysteine
S-3-(hexan-1-ol)gluathione
Glutathione Transferase
EC 2.5.1.18
Glutathione
GAN16C9B8O
Cysteine
K848JZ4886 |
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