Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena

Apocarotenoids are key flavor compounds in rose essential oil and are derived from carotenoid and xanthophyll degradation. The Rosa damascena carotenoid cleavage (di-)-oxygenase 1 (RdCCD1) protein is able to cleave a variety of carotenoids and xanthophylls at the 9-10 and 9′-10′ positions and contributes to the formation of constituents of the rose aroma.