ArticleProceedings of the National Academy of Sciences of the United States of America2006
Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
Article in Proceedings of the National Academy of Sciences of the United States of America, 2006. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 144 papers.
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144 citing papers in PubMed, 423 citations in OpenAlex.
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- Floral volatile benzenoids/phenylpropanoids: biosynthetic pathway, regulation and ecological value.Horticulture research · 2024Article
- Comprehensive investigations of 2-phenylethanol production by the filamentous fungus Annulohypoxylon stygium.Applied microbiology and biotechnology · 2024Article
- Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.Foods (Basel, Switzerland) · 2024Article
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- Improved antioxidant activities of spice require enrichment of distinct yet closely-related metabolic pathways.Heliyon · 2023Article
84 more citing papers are in PubMed but not listed here.
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6 authors at 2 institutions in 2 countries.
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Abstract
An important phenylalanine-derived volatile compound produced by plants is 2-phenylethanol. It is a major contributor to flavor in many foods, including fresh fruits, such as tomato, and an insect-attracting scent in roses and many other flowers. Despite the centrality of 2-phenylethanol to flavor and fragrance, the plant genes responsible for its synthesis have not been identified. Here, we describe a biosynthetic pathway for 2-phenylethanol and other phenylalanine-derived volatiles in tomato fruits and a small family of decarboxylases (LeAADC1A, LeAADC1B, and LeAADC2) that can mediate that pathway's first step. These enzymes each catalyze conversion of phenylalanine to phenethylamine and tyrosine to tyramine. Although tyrosine is the preferred substrate in vitro, phenylalanine levels in tomato fruits far exceed those of tyrosine, indicating that phenylalanine is a physiological substrate. Consistent with this view, overexpression of either LeAADC1A or LeAADC2 in transgenic tomato plants resulted in fruits with up to 10-fold increased emissions of the products of the pathway, including 2-phenylacetaldehyde, 2-phenylethanol, and 1-nitro-2-phenylethane. Further, antisense reduction of LeAADC2 significantly reduced emissions of these volatiles. Besides establishing a biosynthetic route, these results show that it is possible to change phenylalanine-based flavor and aroma volatiles in plants by manipulating expression of a single gene.
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