ArticleScientific reports2020
Diversity and function of terpene synthases in the production of carrot aroma and flavor compounds.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 40 citations in OpenAlex.
- NUDX gene family identification and its potential role in carotenoid biosynthesis of carrot.Biotechnology letters · 2026Article
- Genetic blueprint of herbaceous peony floral scent: evidence from terpene synthase, Nudix hydrolase, and prenyltransferase.Horticulture research · 2026Article
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- Genome-wide analysis and functional characterization ofFrontiers in plant science · 2026Article
- Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.Antioxidants (Basel, Switzerland) · 2024Article
- Impact ofJournal of fungi (Basel, Switzerland) · 2024Article
- A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot.Food chemistry: X · 2024Review
- Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds.Food chemistry: X · 2024Article
- Integrated volatile metabolome and transcriptome analyses provide insights into the warm aroma formation elicited by methyl jasmonate in carrot root.Frontiers in plant science · 2024Article
- Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds.Foods (Basel, Switzerland) · 2023Article
- Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit.Food chemistry: X · 2023Article
- Aroma Components in Horticultural Crops: Chemical Diversity and Usage of Metabolic Engineering for Industrial Applications.Plants (Basel, Switzerland) · 2023Review
- Composition and Antioxidative and Antibacterial Activities of the Essential Oil fromMolecules (Basel, Switzerland) · 2023Article
- Article
- Comprehensive identification of terpene synthase genes and organ-dependent accumulation of terpenoid volatiles in a traditional medicinal plantPlant biotechnology (Tokyo, Japan) · 2022Article
- Diversity and Functional Evolution of Terpene Synthases in Rosaceae.Plants (Basel, Switzerland) · 2022Article
- Origin, evolution, breeding, and omics of Apiaceae: a family of vegetables and medicinal plants.Horticulture research · 2022Article
- The Draft Genome of a Flat Peach (Plants (Basel, Switzerland) · 2021Article
- Chromosome-scale genome assembly provides insights into the evolution and flavor synthesis of passion fruit (Passiflora edulis Sims).Horticulture research · 2021Article
- Detection ofFrontiers in veterinary science · 2021Article
Corrections and comments
- Erratum issued
Authors and funding
10 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Carrot (Daucus carota L.) is an important root vegetable crop with high nutritional value, characteristic flavor, and benefits to human health. D. carota tissues produce an essential oil that is rich in volatile terpenes and plays a major role in carrot aroma and flavor. Although terpene composition represents a critical quality attribute of carrots, little is known about the biosynthesis of terpenes in this crop. Here, we functionally characterized 19 terpene synthase (TPS) genes in an orange carrot (genotype DH1) and compared tissue-specific expression profiles and in vitro products of their recombinant proteins with volatile terpene profiles from DH1 and four other colored carrot genotypes. In addition to the previously reported (E)-β-caryophyllene synthase (DcTPS01), we biochemically characterized several TPS proteins with direct correlations to major compounds of carrot flavor and aroma including germacrene D (DcTPS7/11), γ-terpinene (DcTPS30) and α-terpinolene (DcTPS03). Random forest analysis of volatiles from colored carrot cultivars identified nine terpenes that were clearly distinct among the cultivars and likely contribute to differences in sensory quality. Correlation of TPS gene expression and terpene metabolite profiles supported the function of DcTPS01 and DcTPS03 in these cultivars. Our findings provide a roadmap for future breeding efforts to enhance carrot flavor and aroma.
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