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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| 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 |