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Apple flavor is characterized by combinations of ester compounds, whichincrease markedly during fruit ripening. The final step in ester biosynthesisis catalyzed by alcohol acyl transferases (AATs) that use coenzyme A(CoA) donors together with alcohol acceptors as substrates. The geneMpAAT1, which produces a predicted protein containing features of otherplant acyl transferases, was isolated fromMalus pumila(cv. Royal Gala).TheMpAAT1gene is expressed in leaves, flowers and fruit of apple.
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Báo cáo khoa học: An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor
