Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- thymus_vulgaris_l [2018/10/17 07:13] – andreas
+++ thymus_vulgaris_l [2024/08/04 17:25] (aktuell) – andreas
@@ Zeile 23: / Zeile 23: @@
 Rotundone (5 μg/kg, peppery) is present well above its aroma detection threshold (8 ng/L in water) and apparently important to the flavour of thyme. \\
-[Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Herderich, M. J. (2008). Spice up your life–The Rotundone story. Expression of Multideisciplinary flavour science, Proceedings of the 12th Weurman Symposium.] [[https://home.zhaw.ch/yere/pdf/Teil121%20-%20Expression%20of%20Multidisciplinary.pdf]]
+[Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Herderich, M. J. (2008). Spice up your life–The Rotundone story. Expression of Multidisciplinary flavour science, Proceedings of the 12th Weurman Symposium.]
+"In thymol, carvacrol, p-cymene and thymohydroquinone biosynthesis, geranyl diphosphate (GDP) is first cyclized to γ-terpinene by the terpene synthase (TvTPS2). P450s hydroxylate γ-terpinene either at C-3 or C-6, and the dienol intermediates are converted by a short-chain dehydrogenase (SDR) to the corresponding ketones. These allylic ketones undergo keto-enol tautomerisms to form thymol and carvacrol." \\
+["The biosynthesis of thymol, carvacrol, and thymohydroquinone in Lamiaceae proceeds via cytochrome P450s and a short-chain dehydrogenase", Sandra T. Krause, Pan Liao, Christoph Crocoll, Benoît Boachon, Christiane Förster, Franziska Leidecker, Natalie Wiese, Dongyan Zhao, Joshua C. Wood, C. Robin Buell, Jonathan Gershenzon, Natalia Dudareva, Jörg Degenhardt; Proceedings of the National Academy of Sciences Dec 2021, 118 (52) e2110092118; DOI: 10.1073/pnas.2110092118] [[https://www.pnas.org/content/118/52/e2110092118]]
 {{:thymus_vulgaris.jpg?600}} \\