| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5166668 | Phytochemistry | 2009 | 8 Pages |
Abstract
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 9â²-10â² positions and contributes to the formation of constituents of the rose aroma.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Fong-Chin Huang, Györgyi Horváth, Péter Molnár, Erika Turcsi, József Deli, Jens Schrader, Gerhard Sandmann, Holger Schmidt, Wilfried Schwab,