AI Article Synopsis
- Spices have historically been significant for their economic value, with their supply and cost affected by environmental, geopolitical, and climatic factors.
- The flavor compounds in spices are linked to plant classification, and ongoing research is identifying the genes and enzymes involved in their biosynthesis for potential metabolic engineering.
- This review analyzes the flavor profiles of 36 spice plants and discusses their biosynthetic pathways, highlighting the potential for these plants to be engineered for enhanced spice product creation.
Article Abstract
Historically, spices have played an important economic role, due to their large applications and unique flavor. The supply and cost of spice materials and their corresponding natural products are often affected by environmental, geopolitical and climatic conditions. Secondary metabolite composition, including certain flavor compounds in spice plants, is recognized and considered closely related to plant classification. Both genes and enzymes involved in the biosynthesis of spice flavors are constantly identified, which provides insight into metabolic engineering of flavor compounds (i.e. aroma and pungent compounds) from spice plants. In this review, a systematic meta-analysis was carried out based on a comprehensive literature survey of the flavor profiles of 36 spice plants from nine families. We also reviewed typical biosynthetic pathways and metabolic engineering of most representative aroma and pungent compounds that may assist in the future study of spice plants as biosynthetic factories facing a new challenge in creating spice products.
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| http://dx.doi.org/10.1080/10408398.2020.1769547 | DOI Listing |
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