Tomato Aroma: Biochemistry and Biotechnology

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

doi:10.1002/9781444302493.ch5

Tomato Aroma: Biochemistry and Biotechnology

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

The French Associates Institute for Agriculture and Biotechnology of Drylands

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

6 Scopus citations

Original language	English
Title of host publication	Biotechnology in Flavor Production
Publisher	Blackwell Publishing Ltd
Pages	118-129
Number of pages	12
ISBN (Print)	140515649X, 9781405156493
DOIs	https://doi.org/10.1002/9781444302493.ch5
State	Published - 2 Feb 2009

Keywords

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

General Biochemistry, Genetics and Molecular Biology
General Agricultural and Biological Sciences

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10.1002/9781444302493.ch5

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title = "Tomato Aroma: Biochemistry and Biotechnology",

keywords = "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",

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T1 - Tomato Aroma

T2 - Biochemistry and Biotechnology

AU - Davidovich-Rikanati, Rachel

AU - Azulay, Yaniv

AU - Sitrit, Yaron

AU - Tadmor, Yaakov

AU - Lewinsohn, Efraim

PY - 2009/2/2

Y1 - 2009/2/2

KW - Alcohol dehydrogenases (ADH)

KW - Carotenoid cleavage deoxygenase (CCD)

KW - Carotenoid pigmentation affecting flavor and volatile composition

KW - Degradation of fatty acids

KW - Geranyl diphosphate (GDP)

KW - Hydroperoxide lyases (HPL)

KW - Lipid degradation by action of lipoxygenases (LOX)

KW - Phenylalanine - precursor of eugenol in sweet basil

KW - Tomato - Solanum lycopersicum, formerly Lycopersicon lycopersicum, Solanaceae

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U2 - 10.1002/9781444302493.ch5

DO - 10.1002/9781444302493.ch5

M3 - Chapter

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SN - 140515649X

SN - 9781405156493

SP - 118

EP - 129

BT - Biotechnology in Flavor Production

PB - Blackwell Publishing Ltd

ER -

Tomato Aroma: Biochemistry and Biotechnology

Keywords

ASJC Scopus subject areas

Access to Document

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