TY  - EJOU
AU  - Dong, Fang 
AU  - Fan, Qian 
AU  - Su, Xinguo 
AU  - Zeng, Lanting 

TI  - Plant-Derived Enzymes Producing Chiral Aroma Compounds and Potential Application
T2  - Phyton-International Journal of Experimental Botany

PY  - 2023
VL  - 92
IS  - 2
SN  - 1851-5657

AB  - Aroma (volatile) compounds play important ecological functions in plants, and also contribute to the quality of plant-derived foods. Moreover, chiral aroma compounds affect their functions in plants and lead to different flavor quality properties. Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants, which are generally involved in the final biosynthetic step of the aroma compounds. Here, we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds, and their changes in response to environmental factors. The chiral aroma enzymes that have been reported produce (<i>R</i>)-linalool, (<i>S</i>)-linalool, (<i>R</i>)-limonene, and (<i>S</i>)-limonene, etc., and these enzymes are found in various plant species. We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.
KW  - Aroma; chiral; enantioselectivity; enzyme; plant volatile; stereochemistry

DO  - 10.32604/phyton.2022.023185