How biosynthetic pathways are manipulated for flavor enhancement?
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Biosynthetic pathways are manipulated for flavor enhancement through metabolic engineering strategies. Researchers focus on understanding complex metabolic pathways to generate flavor-active metabolites . This involves utilizing tools like metabolic engineering, synthetic biology, and systems biology to modify existing pathways or create new ones for optimal flavor production . For instance, studies on spice plants have identified genes and enzymes involved in the biosynthesis of flavor compounds, aiding in metabolic engineering for aroma and pungent compounds . Similarly, in the flavor and fragrance industry, terpenoids are efficiently produced through microbial synthesis, requiring careful pathway balancing within host cell metabolism for high production rates . These approaches offer promising solutions to enhance flavors in flowers, fruits, spices, and other plant-derived products while maintaining sustainability and quality.
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9 Citations | Genes and enzymes in spice plants are identified for metabolic engineering, enhancing flavor compounds like aroma and pungent molecules, aiding in creating improved spice products. |
| Researchers manipulate biosynthetic pathways through metabolomics profiling to enhance plant-derived flavor compounds, offering insights for crafting fine-tuned aromatic profiles in flavor-enhanced products. | |
| Biosynthetic pathways are manipulated through metabolic engineering, synthetic biology, and systems biology to optimize the production of flavor compounds, enabling the creation of novel flavor materials. | |
| Metabolic engineering of the phenylpropanoid and its precursor pathway is utilized to enhance the flavor of fruits and the aroma of flowers by manipulating biosynthetic pathways. |
Related Questions
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Why is flavor is important in food?5 answersFlavor is important in food because it contributes to the overall sensory attributes and taste experience of food products. It is the sensory impression of food and is mainly detected by the trigeminal senses. Flavor stability is crucial for the quality and acceptability of food, and degradation or loss of flavor can occur during various stages of food processing. The primary function of flavors is to add taste or aroma to foods, enhancing their palatability and consumer appeal. Additionally, flavors can be used to replace lost flavors during processing and to develop new products. The food industry constantly strives to improve the quality and taste of food products through the creation of new flavors and the improvement of existing ones. Furthermore, flavor is a key driver in consumer acceptability, influencing their perception and enjoyment of food. Overall, flavor plays a crucial role in enhancing the sensory experience and consumer acceptance of food products.
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How is triterpenes biosynthesized in plants?5 answersTriterpenes in plants are biosynthesized through the cyclization of 2,3-oxidosqualene, which is catalyzed by oxidosqualene cyclases (OSCs). OSCs are a diverse group of enzymes that have specific cyclization mechanisms, resulting in the production of over 100 different cyclic triterpene skeletons in nature. The biosynthesis of triterpenes is fundamentally different from the biosynthesis of short-chain terpenes, as triterpenes are generated from squalene or oxidosqualene, while short-chain terpenes are formed from polyisoprenyl diphosphates. The biosynthesis of triterpenes can occur through both the mevalonate (MVA) and the 2-C-methyl-D-erythritol-phosphate (MEP) metabolic pathways. Triterpenes are often produced in glycosylated forms known as saponins, and their production is tissue-specific, organ-specific, and developmentally specific, as well as in response to environmental perturbations and pest and pathogen attacks. The biosynthesis of triterpenes is a complex process involving the action of various enzymes and regulatory mechanisms, and understanding these pathways can provide insights for further research and development of triterpenes from medicinal plants.
In what way do yeasts possess flavor compounds?5 answersYeasts possess flavor compounds through their metabolic activities during fermentation processes. These compounds include higher alcohols, esters, vicinal diketones (VDKs), carbonyls, and sulfur compounds, among others. Yeast strains and species, as well as various fermentation factors such as temperature, pH, and wort composition, can influence the type and concentration of these flavor compounds. Yeasts also have the ability to produce aroma compounds from different carbon sources, including sugars, alkanes, plant oils, starch hydrolysates, ethanol, and glycerol. They can produce alcohols, aldehydes, ketones, lactones, terpenes, terpenoids, alkenes, phenols, and sulfur compounds. The yeast flora associated with different habitats, such as tropical fruits, can also contribute to flavor compounds, with specific yeast species showing potential as flavor producers. Overall, yeasts play a crucial role in the formation of flavor in various food and beverage products, including beer, wine, and other fermented foods.
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