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Updated: Jul 17, 2025

Fruit Volatile Analysis Using an Electronic Nose
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酒精乙醇转移酶的表达是Capsicum中水果挥发性变异的潜在决定因素

Sota Koeda1,2, Tomona Noda3, Shinkai Hachisu3

  • 1Graduate School of Agriculture, Kindai University, Nara, 3327-204, Japan. 818sota@nara.kindai.ac.jp.

Plant cell reports
|August 29, 2023
PubMed
概括

酒精乙转移酶1 (AAT1) 转录水平显著影响挥发性含量,影响胡果的水果香味. 这项研究确定AAT1是以改善风味为目的的生物合成的关键.

关键词:
这就是AAT AAT AAT香味 香味 香味 香味 香味这是一种卡普赛辛诺酸.味道 味道 味道 味道胡 胡 胡 是一个刺痛的刺痛性 刺痛性的刺痛性挥发性物质 挥发性的物质

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