caa a22 4500 605498016 CHVBK 20210128100544.0 cr unu---uuuuu 210128e20150101xx s 000 0 eng 10.1007/s00253-014-6229-y doi (NATIONALLICENCE)springer-10.1007/s00253-014-6229-y Potential applications of glucosyltransferases in terpene glucoside production: impacts on the use of aroma and fragrance [Elektronische Daten] [Wilfried Schwab, Thilo Fischer, Ashok Giri, Matthias Wüst] The detection of glucoconjugated forms of monoterpene alcohols in rose petals in the late 1960s opened the new field of nonvolatile aroma precursors in flavor research. It is now well established that odorless glycosides represent a significant pool of aroma precursors in plants where they act as preformed but inactivated defense or attractive chemicals. Technical improvements in the separation and identification of plant secondary metabolites have provided a multitude of chemical structures, but functional characterization of glycosyltransferases that catalyze their formation lags behind. As technical efforts and costs for DNA sequencing dramatically dropped during the last decade, the number of plant genome sequences increased significantly, thus providing opportunities to functionally characterize the glycosyltransferase gene families in plants. These studies yielded the first glycosyltransferase genes that encode efficient biocatalysts for the production of monoterpene glucosides. They have applications in the food, feed, chemical, cosmetic, and pharmaceutical industries as slow release aroma chemicals. Springer-Verlag Berlin Heidelberg, 2014 Flavor nationallicence Fragrance nationallicence Terpenes nationallicence Glycosyltransferases nationallicence Terpene glucosides nationallicence Schwab Wilfried Biotechnology of Natural Products, Technische Universität München, 85354, Freising, Germany aut Fischer Thilo Biotechnology of Natural Products, Technische Universität München, 85354, Freising, Germany aut Giri Ashok Division of Biochemical Sciences, Council of Scientific and Industrial Research-National Chemical Laboratory, Plant Molecular Biology Unit, 411008, Pune, MS, India aut Wüst Matthias Food Chemistry Research Unit, Institute of Nutrition and Food Sciences, University of Bonn, 53115, Bonn, Germany aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/1(2015-01-01), 165-174 0175-7598 99:1<165 2015 99 253 https://doi.org/10.1007/s00253-014-6229-y text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 review-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-014-6229-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Schwab Wilfried Biotechnology of Natural Products, Technische Universität München, 85354, Freising, Germany aut NATIONALLICENCE 700 1- Fischer Thilo Biotechnology of Natural Products, Technische Universität München, 85354, Freising, Germany aut NATIONALLICENCE 700 1- Giri Ashok Division of Biochemical Sciences, Council of Scientific and Industrial Research-National Chemical Laboratory, Plant Molecular Biology Unit, 411008, Pune, MS, India aut NATIONALLICENCE 700 1- Wüst Matthias Food Chemistry Research Unit, Institute of Nutrition and Food Sciences, University of Bonn, 53115, Bonn, Germany aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/1(2015-01-01), 165-174 0175-7598 99:1<165 2015 99 253