The New Zealand Institute for Plant & Food Research Limited (PFR) , Private Bag 92169, Auckland 1142 , New Zealand.
J Agric Food Chem. 2018 Mar 14;66(10):2259-2272. doi: 10.1021/acs.jafc.6b04696. Epub 2017 Jan 17.
Phenylpropenes such as eugenol, chavicol, estragole, and anethole contribute to the flavor and aroma of a number of important herbs and spices. They have been shown to function as floral attractants for pollinators and to have antifungal and antimicrobial activities. Phenylpropenes are also detected as free volatiles and sequestered glycosides in a range of economically important fresh fruit species including apple, strawberry, tomato, and grape. Although they contribute a relatively small percentage of total volatiles compared with esters, aldehydes, and alcohols, phenylpropenes have been shown to contribute spicy anise- and clove-like notes to fruit. Phenylpropenes are typically found in fruit throughout development and to reach maximum concentrations in ripe fruit. Genes involved in the biosynthesis of phenylpropenes have been characterized and manipulated in strawberry and apple, which has validated the importance of these compounds to fruit aroma and may help elucidate other functions for phenylpropenes in fruit.
苯丙烯类化合物，如丁香酚、香荆芥酚、黄樟素和茴香脑，为许多重要草药和香料增添了风味和香气。它们已被证明具有作为传粉媒介的花香吸引力，并且具有抗真菌和抗菌活性。苯丙烯类化合物也作为游离挥发物和一系列具有经济重要性的新鲜水果物种（包括苹果、草莓、番茄和葡萄）中的结合糖苷被检测到。尽管与酯类、醛类和醇类相比，它们在总挥发物中所占比例相对较小，但已证明苯丙烯类化合物对水果的辛辣八角和丁香风味有贡献。苯丙烯类化合物通常在整个发育过程中存在于水果中，并在成熟水果中达到最大浓度。草莓和苹果中已鉴定出参与苯丙烯类化合物生物合成的基因，并对其进行了操作，这验证了这些化合物对水果香气的重要性，并可能有助于阐明苯丙烯类化合物在水果中的其他功能。
