Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production (Q30380553)

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English	Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production	scientific article

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27 March 2020

Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production (English)

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27 March 2020

José L. Rambla

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27 March 2020

Almudena Trapero-Mozos

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27 March 2020

Gianfranco Diretto

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27 March 2020

Oussama Ahrazem

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27 March 2020

Antonio Granell

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Antonio Granell

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27 March 2020

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Angela Rubio-Moraga

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27 March 2020

Lourdes Gómez-Gómez

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27 March 2020

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27 October 2016

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27 March 2020

Frontiers in Plant Science

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27 March 2020

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27 March 2020

1619

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27 March 2020

The carotenoid cleavage dioxygenase CCD2 catalysing the synthesis of crocetin in spring crocuses and saffron is a plastidial enzyme.

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Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance

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The expanded tomato fruit volatile landscape

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Functional characterisation of three members of the Vitis vinifera L. carotenoid cleavage dioxygenase gene family

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20 June 2018

Tomato fruits expressing a bacterial feedback-insensitive 3-deoxy-D-arabino-heptulosonate 7-phosphate synthase of the shikimate pathway possess enhanced levels of multiple specialized metabolites and upgraded aroma

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A novel carotenoid cleavage activity involved in the biosynthesis of Citrus fruit-specific apocarotenoid pigments

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The Chemical Interactions Underlying Tomato Flavor Preferences

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Identification and possible role of a MYB transcription factor from saffron (Crocus sativus).

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20 June 2018

Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine

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20 June 2018

A role for differential glycoconjugation in the emission of phenylpropanoid volatiles from tomato fruit discovered using a metabolic data fusion approach.

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Comparative transcriptomic approach to investigate differences in wine yeast physiology and metabolism during fermentation

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20 June 2018

Cloning and functional characterization of carotenoid cleavage dioxygenase 4 genes

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20 June 2018

Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay

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20 June 2018

Carotenoid breakdown products the-norisoprenoids-in wine aroma

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20 June 2018

Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors

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20 June 2018

Cytosolic and plastoglobule-targeted carotenoid dioxygenases from Crocus sativus are both involved in beta-ionone release

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20 June 2018

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20 June 2018

Tissue-specific mRNA expression profiling in grape berry tissues

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20 June 2018

Isolation and characterization of a beta-primeverosidase-like enzyme from Penicillium multicolor

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20 June 2018

Biosynthesis of plant volatiles: nature's diversity and ingenuity

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20 June 2018

Carotenoid, chlorophyll, and chlorophyll-derived compounds in grapes and port wines

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20 June 2018

Biochemistry of plant volatiles

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20 June 2018

Cloning of beta-primeverosidase from tea leaves, a key enzyme in tea aroma formation

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20 June 2018

Purification and characterization of two different alpha-L-rhamnosidases, RhaA and RhaB, from Aspergillus aculeatus

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20 June 2018

Primer3 on the WWW for general users and for biologist programmers

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20 June 2018

Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation.

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20 June 2018

Genomic analysis and gene structure of the plant carotenoid dioxygenase 4 family: a deeper study in Crocus sativus and its allies

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21 January 2018

Investigation of Bound Aroma Constituents of Yellow-Fleshed Nectarines (Prunus persica L. Cv. Springbright). Changes in Bound Aroma Profile during Maturation

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21 January 2018

Changes of volatile compounds during heating of bacuri pulp

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21 January 2018

Fresh tomato aroma volatiles: a quantitative study

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21 January 2018

Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines

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https://api.crossref.org/works/10.3389%2FFPLS.2016.01619

21 January 2018

Temperature and water loss affect ADH activity and gene expression in grape berry during postharvest dehydration.

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21 January 2018

Simultaneous HPLC-DAD-MS (ESI+) determination of structural and geometrical isomers of carotenoids in mature grapes

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21 January 2018

Transcriptional-metabolic networks in beta-carotene-enriched potato tubers: the long and winding road to the Golden phenotype

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21 January 2018

RNA interference-mediated repression of MtCCD1 in mycorrhizal roots of Medicago truncatula causes accumulation of C27 apocarotenoids, shedding light on the functional role of CCD1.

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21 January 2018

Determination of carotenoid profiles in grapes, musts, and fortified wines from Douro varieties of Vitis vinifera

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21 January 2018

Influence of ethanol content on the extent of copigmentation in a cencibel young red wine

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21 January 2018

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21 January 2018

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Overexpression of the rice carotenoid cleavage dioxygenase 1 gene in Golden Rice endosperm suggests apocarotenoids as substrates in planta.

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21 January 2018

Optimization of a method for the extraction and quantification of carotenoids and chlorophylls during ripening in grape berries (Vitis vinifera cv. Merlot).

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21 January 2018

Irrigation and rootstock effects on the phenolic concentration and aroma potential of Vitis vinifera L. cv. cabernet sauvignon grapes

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21 January 2018

Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits, as revealed by comparative genetic analyses

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Impact odorants of different young white wines from the Canary Islands.

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21 January 2018

A carotenoid cleavage dioxygenase from Vitis vinifera L.: functional characterization and expression during grape berry development in relation to C13-norisoprenoid accumulation.

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21 January 2018

Evaluation of some carotenoids in grapes by reversed- and normal-phase liquid chromatography: a qualitative analysis.

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Reduction of benzenoid synthesis in petunia flowers reveals multiple pathways to benzoic acid and enhancement in auxin transport.

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21 January 2018

Studies on aroma generation in lulo (Solanum quitoense): enzymatic hydrolysis of glycosides from leaves

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21 January 2018

Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties

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21 January 2018

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21 January 2018

New target carotenoids for CCD4 enzymes are revealed with the characterization of a novel stress-induced carotenoid cleavage dioxygenase gene from Crocus sativus

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21 January 2018

Biosynthesis of plant-derived flavor compounds

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21 January 2018

Characterization of a novel carotenoid cleavage dioxygenase from plants

1 reference

https://api.crossref.org/works/10.3389%2FFPLS.2016.01619

21 January 2018

The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles beta-ionone, pseudoionone, and geranylacetone

1 reference

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21 January 2018

Effects of genetic manipulation of alcohol dehydrogenase levels on the response to stress and the synthesis of secondary metabolites in grapevine leaves

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21 January 2018

Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.

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21 January 2018

The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity, cleaving multiple carotenoids at two different bond positions

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21 January 2018

Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process

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21 January 2018

Isolation and identification of 2-phenylethyl disaccharide glycosides and mono glycosides from rose flowers, and their potential role in scent formation

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21 January 2018

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21 January 2018

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

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21 January 2018

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21 January 2018

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21 January 2018

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21 January 2018

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21 January 2018

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21 January 2018

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1 reference

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12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

1 reference

https://pubmed.ncbi.nlm.nih.gov/27833635

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

The chimeric repressor version of an Ethylene Response Factor (ERF) family member, Sl-ERF.B3, shows contrasting effects on tomato fruit ripening

1 reference

https://pubmed.ncbi.nlm.nih.gov/27833635

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Fermentation of white wines in the presence of wood chips of American and French oak

1 reference

https://pubmed.ncbi.nlm.nih.gov/27833635

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Classification of Tempranillo wines according to geographic origin: combination of mass spectrometry based electronic nose and chemometrics

1 reference

https://pubmed.ncbi.nlm.nih.gov/27833635

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Genetic manipulation of alcohol dehydrogenase levels in ripening tomato fruit affects the balance of some flavor aldehydes and alcohols

1 reference

https://pubmed.ncbi.nlm.nih.gov/27833635

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

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10.3389/FPLS.2016.01619

1 reference

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27 March 2020

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27 March 2020

PubMed publication ID

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27 March 2020

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