Carotenoids are lipophilic isoprenoid compounds synthesized by all photosynthetic
organisms and some non-photosynthetic prokaryotes and fungi. With some notable …

Background Fruits are vital food resources as they are loaded with bioactive compounds
varying with different stages of ripening. As the fruit ripens, a dynamic color change is …

Each type of tea has a unique volatile profile due to its variety, processing technologies and
origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in …

β-Ionone is a natural plant volatile compound, and it is the 9, 10 and 9′, 10′ cleavage
product of β-carotene by the carotenoid cleavage dioxygenase. β-Ionone is widely …

Carotenoids and apocarotenoids are diverse classes of compounds found in nature and are
important natural pigments, nutraceuticals and flavour/aroma molecules. Improving the …

The term ionone is derived from “iona”(Greek for violet) which refers to the violet scent and
“ketone” due to its structure. Ionones can either be chemically synthesized or endogenously …

Unspecific peroxygenases (UPOs) perform oxyfunctionalizations for a wide range of
substrates utilizing H2O2 without the need for further reductive equivalents or electron …

Carotenoids are important precursors of a wide range of apocarotenoids with their functions
including: hormones, pigments, retinoids, volatiles, and signals, which can be used in the …

Apocarotenoids are cleavage products of C40 isoprenoid pigments, named carotenoids,
synthesized exclusively by plants and microorganisms. The colors of flowers and fruits and …

Fruits are an important source of vitamins, minerals and nutrients in the human diet. They
also contain several compounds of nutraceutical importance that have significant antioxidant …