Abstract
The biosynthesis of 2,5-dimethyl-4-hydroxy-2H-furan-3-one has been investigated in order to improve the flavour of cultivated strawberries. Callus cultures of strawberries have been established. The probable immediate precursor of 2,5-dimethyl-4-hydroxy-2H-furan-3-one (6-deoxy-D-fructose) has been fed to callus cultures and the levels of the product are compared in cultures fed with precursor and control tissues. The increased levels of 2,5-dimethyl-4-hydroxy-2H-furan-3-one-glucoside in the precursor fed cultures suggests that methylpentoses are key compounds for the biosynthesis of this specific furanone.
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Zabetakis, I., Holden, M.A. The effect of 6-deoxy-D-fructose on flavour bioformation from strawberry (Fragaria x ananassa, cv. Elsanta) callus cultures. Plant Cell Tiss Organ Cult 45, 25–29 (1996). https://doi.org/10.1007/BF00043424
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DOI: https://doi.org/10.1007/BF00043424