flavor-chemistry
Flavor chemistry is the scientific study of the chemical compounds responsible for the taste and aroma of plants, encompassing both natural biosynthetic pathways and the engineering of flavor molecules. Understanding how plants produce volatile and non-volatile flavor compounds is central to plant biology, as these molecules often serve dual roles in ecological interactions—attracting pollinators and seed dispersers while deterring herbivores. This field drives advances in metabolic engineering and synthetic biology, enabling researchers to manipulate plant biochemical pathways to enhance, reproduce, or modify flavor profiles for agricultural and industrial applications.
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Lipoxygenase 2 (LOX2) coordinates carotenoid and methyl jasmonate m...
Same biochemical switch that makes plants fight off pests and stress also controls the pigments a...
CsZAT6/12 response auxin signaling to differentially regulate thean...
The same compound that makes a cup of green tea taste smooth and less bitter, and that may help y...