Publications by authors named "Mitsuhiro Uemoto"
Background: Flavor hops (Humulus lupulus L.) are recognized as key raw materials that impart unique flavors to beer, especially in the emerging craft-beer industry. In this study the sensory evaluation of hop cone aromas using hop water extract by boiling (HWEB) was applied to develop new flavor hop cultivars in a screening from tens of varieties and breeding lines.
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- Recent breeding has led to new hop varieties with distinct aromas, known as "flavor hops."
- This study looked at the effects of harvesting hops at various stages (DAF 45, 65, 75, and 85) on specific volatile compounds.
- Results showed that while some compounds remained steady or decreased, the compound 3-sulfanyl-4-methylpentan-1-ol (3S4MP) significantly increased with later harvests, suggesting that harvest timing can be used to enhance this flavor compound in hops.
The timing of the transition to flowering in plants is regulated by various environmental factors, including daylength and light quality. Although the red/far-red photoreceptor phytochrome B (phyB) represses flowering by indirectly regulating the expression of a key flowering regulator, FLOWERING LOCUS T (FT), the mechanism of phyB signaling for flowering is largely unknown. Here, we identified two Arabidopsis thaliana genes, VASCULAR PLANT ONE-ZINC FINGER1 (VOZ1) and VOZ2, which are highly conserved throughout land plant evolution, as phyB-interacting factors.
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