In silico assisted identification of peppery aroma compound ‘rotundone’ backbone genes from black pepper
| Autor: | Anil Rai, Sarika Jaiswal, Mir Asif Iquebal, Johnson George Kokkat, Rajaram Kale, T.P. Ahammed Shabeer, Dinesh Kumar, Ulavappa B. Angadi, Palaniyandi Umadevi, Abdulkabeer Muhammed Fayad, Sreekumar Shelvy |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
biology In silico 030303 biophysics food and beverages General Medicine biology.organism_classification Sesquiterpene 03 medical and health sciences chemistry.chemical_compound Biochemistry chemistry Structural Biology Pepper Aroma compound Rotundone Molecular Biology Gene Aroma Flavor |
| Zdroj: | Journal of Biomolecular Structure and Dynamics. 40:6398-6404 |
| ISSN: | 1538-0254 0739-1102 |
| Popis: | Rotundone, an oxygenated sesquiterpene compound, responsible for the peppery aroma. The importance of the rotundone in the flavor industry warrants search for the precursor genes in plants. We repo... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|