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Article

Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant.

Journal of agricultural and food chemistry - 18 Oct 2006

Salas Joaquín J, García-Gonzalez Diego L, Aparicio Ramón

Abstract excerpt

The degradation of polyunsaturated fatty acids through the lipoxygenase pathway is responsible for the production of volatile compounds that confer green sensory notes to the aroma of fruits and vegetables. The peroxidation of free linoleic or linolenic acid by action of lipoxygenase and then the lysis of the resulting hydroperoxides, through a reaction catalyzed by the hydroperoxide lyase, are the most...

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PMID: 17032029
DOI: 10.1021/jf061493f

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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