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Article

Identification of an allele attributable to formation of cucumber-like flavor in wild tomato species (Solanum pennellii) that was inactivated during domestication.

Journal of agricultural and food chemistry - 16 May 2007

Matsui Kenji, Ishii Miho, Sasaki Masahiro, Rabinowitch Haim D, Ben-Oliel Gadi

Abstract excerpt

Carbon 6 (C6)-aldehydes formed by fatty acid 13-hydroperoxide lyase (13HPL) specific to fatty acid 13-hydroperoxides (13-HPO) are important flavor constituents in fresh tomato fruits. C9-aldehydes are usually formed by 9/13HPL showing dual specificity to 9- and 13-HPOs and are scarcely found in t...

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PMID: 17439147
DOI: 10.1021/jf063756b

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026. Prepared record publication-17439147-2026-09-02.2. Manifest publication-graph-cohort-2026-09-02.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 2 Sept 2026.

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