Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods

Volatile phenols like phenylpropanoid and benzoid compounds originate from the aromatic amino acid phenylalanine, which is biosynthesized via the shikimate/arogenate pathway. These volatile compounds contribute to the aroma of a number of economically important plant-derived foods like herbs, spices...

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Detalles Bibliográficos
Autores principales: Schieber, Andreas, Wüst, Matthias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582606/
https://www.ncbi.nlm.nih.gov/pubmed/33023270
http://dx.doi.org/10.3390/molecules25194529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582606/
https://www.ncbi.nlm.nih.gov/pubmed/33023270
http://dx.doi.org/10.3390/molecules25194529

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