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The effect of 6-deoxy-D-fructose on flavour bioformation from strawberry (Fragaria x ananassa, cv. Elsanta) callus cultures (1996)

Zabetakis, Ioannis ; Holden, Mark A.

Springer

Plant cell, tissue and organ culture 45 (1996), S. 25-29

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ISSN: 1573-5044

Keywords: 2,5-dimethyl-4-hydroxy-2H-furan-3-one ; flavour biosynthesis ; strawberry ; callus culture

Source: Springer Online Journal Archives 1860-2000

Topics: Biology

Notes: Abstract The biosynthesis of 2,5-dimethyl-4-hydroxy-2H-furan-3-one has been investigated in order to improve the flavour of cultivated strawberries. Callus cultures of strawberries have been established. The probable immediate precursor of 2,5-dimethyl-4-hydroxy-2H-furan-3-one (6-deoxy-D-fructose) has been fed to callus cultures and the levels of the product are compared in cultures fed with precursor and control tissues. The increased levels of 2,5-dimethyl-4-hydroxy-2H-furan-3-one-glucoside in the precursor fed cultures suggests that methylpentoses are key compounds for the biosynthesis of this specific furanone.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF00043424

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