Tomato Aroma: Biochemistry and Biotechnology

Rachel Davidovich-Rikanati, Yaniv Azulay, Yaron Sitrit, Yaakov Tadmor, Efraim Lewinsohn

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

6 Scopus citations
Original languageEnglish
Title of host publicationBiotechnology in Flavor Production
PublisherBlackwell Publishing Ltd
Number of pages12
ISBN (Print)140515649X, 9781405156493
StatePublished - 2 Feb 2009


  • Alcohol dehydrogenases (ADH)
  • Carotenoid cleavage deoxygenase (CCD)
  • Carotenoid pigmentation affecting flavor and volatile composition
  • Degradation of fatty acids
  • Geranyl diphosphate (GDP)
  • Hydroperoxide lyases (HPL)
  • Lipid degradation by action of lipoxygenases (LOX)
  • Phenylalanine - precursor of eugenol in sweet basil
  • Tomato - Solanum lycopersicum, formerly Lycopersicon lycopersicum, Solanaceae

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology (all)
  • Agricultural and Biological Sciences (all)

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