Chair of Bioanalytics/Food Chemistry, Department of Nutritional and Food Sciences , University of Bonn Endenicher Allee 11-13 , D-53115 Bonn , Germany.
J Agric Food Chem. 2018 Apr 11;66(14):3616-3618. doi: 10.1021/acs.jafc.8b00522. Epub 2018 Mar 28.
Recent research has shown that the biosynthesis of several key odorants is controlled by genes whose expression is altered or even induced by biotic or abiotic stress. These new findings provide a roadmap for improvement of flavor quality by the application of moderate, well-controlled stress. This strategy aims at reducing the flavor deficiencies in modern commercial varieties as a "green" alternative to genetic engineering. The workflow for a successful implementation of this approach, from the identification of key odorants by molecular science techniques to the investigation of mechanisms controlling their biosynthesis, is complex and calls for interdisciplinary research.
最近的研究表明，几种关键气味物质的生物合成受到基因的控制，这些基因的表达会受到生物或非生物胁迫的改变甚至诱导。这些新发现为通过适度、良好控制的胁迫来改善风味质量提供了路线图。与基因工程相比，这种策略旨在减少现代商业品种的风味缺陷，是一种“绿色”替代方案。成功实施这种方法的工作流程，从分子科学技术识别关键气味物质到研究控制其生物合成的机制，是复杂的，需要跨学科研究。
