What is the function of oxidoreductases in flavour generation?
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Oxidoreductases play a crucial role in flavor generation by catalyzing various reactions involved in the biosynthesis of flavor compounds. These enzymes are essential for the conversion of precursor molecules into key flavor components in fruits like mangoes and in food additives like furanones. Enzymes such as enone oxidoreductases are involved in the production of important flavor compounds like furaneol and mesifuran in fruits. Additionally, dehydrogenases and reductases, classified as oxidoreductases, are vital for the synthesis of chiral compounds like alcohols and amino acids, which contribute to the overall flavor profile of food products. Furthermore, studies have shown that oxidoreductases like aldehyde oxidase can impact the aroma of soybean products by oxidizing aldehydes responsible for undesirable odors. Overall, oxidoreductases are key players in the biochemical pathways leading to the development of diverse and appealing flavors in various food products.
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26 Citations | Oxidoreductases like aldehyde oxidase in food processing catalyze aldehydes to acids, reducing beany odors in soybean products. They utilize oxygen as an electron acceptor without requiring additional cofactors. |
| Enone oxidoreductases play a crucial role in producing 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), a key compound for food flavoring, as highlighted in the study. | |
| Oxidoreductases in 'Alphonso' mango catalyze biosynthesis of furanones like furaneol, crucial for flavor. They also reduce reactive carbonyls, impacting flavor development and oxidative stress resistance in fruits. | |
32 Citations | Oxidoreductases, specifically dehydrogenases, play a crucial role in generating chiral compounds like flavors by catalyzing the reduction of substrates to produce desired chiral alcohols. |
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