Peng, Bin published the artcileDifferences in PpAAT1 activity in high- and low-aroma peach varieties affect γ-decalactone production, Computed Properties of 140-11-4, the main research area is Prunus Nicotiana Escherichia Yarrowia gammadecalactone AAT1 gene.
Aroma contributes to the unique flavors of fruits and is important for fruit quality evaluation. Among the many volatiles in peach (Prunus persica) fruits, γ-decalactone has the greatest contribution to the characteristic peach aroma. Some peach cultivars have γ-decalactone contents that are too low to detect. Comparison of the transcriptomes and metabolomes of a high-aroma cultivar, Fenghuayulu, and a low-aroma cultivar, Achutao, suggested that amino acid substitutions in Alc. ACYLTRANSFERASE (PpAAT1) are responsible for the undetectable levels of γ-decalactone in cv Achutao fruit. Modeling and mol. docking anal. of PpAAT1 indicated that the substituted residues might determine substrate recognition or act as control channels to the active site. Examination of loss-offunction mutations of PpAAT1 generated by CRISPR/Cas9 in cv Fenghuayulu showed that fruits with PpAAT1 mutations had significantly lower γ-decalactone contents. Expression of the version of PpAAT1 from cv Fenghuayulu in cv Achutao restored γ-decalactone levels to those measured in ‘Fenghuayulu’, confirming the specific contribution of PpAAT1 to the formation of this key aroma compound These results show how the biosynthesis of the peach aroma compound γ-decalactone is compromised in some low-aroma cultivars and illustrate the physiol. role of PpAAT1 in plant lactone biosynthesis.
Plant Physiology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics