Abstract: Fresh tomato volatiles are formed in intact fruit during ripening and upon tissue disruption. There are different pathways involved in the biosynthesis of these volatiles. The oxylipin pathway uses free unsaturated fatty acids with the sequential action of lipoxygenase, hydroperoxide lyase and alcohol dehydrogenase to produce volatile aldehyde and alcohol compounds. Oxylipin volatiles are the most important components in fresh tomato aroma. In order to genetically improve the quality of tomato aroma, the biochemistry of aroma synthesis must be studied thoroughly. This review examines current knowledge of the subject and opens new areas for further investigation.
The observation of a preferential migration of these HETE-esterified phosphatidylethanolamine suggests a role for these novel lipids in promoting coagulation.
The first monocarbocyclic cyclopropyl-containing oxylipin from a marine organism came as a result of studies on the mechanism of prostaglandin biosynthesis from arachidonic acid by the Caribbean gorgonian ().
Here, we examined the involvement of different branches of the oxylipin biosynthesis pathway in the systemic necrosis response caused either by the synergistic interaction of Potato virus X with Potato virus Y (PVX-PVY) or by Tomato spotted wilt virus (TSWV) in Nicotiana benthamiana.