Two bi-functional cytochrome P450 CYP72 enzymes from olive (Olea europaea) 
catalyze the oxidative C-C bond cleavage in the biosynthesis of secoxy-iridoids 
– flavor and quality determinants in olive oil

Rodríguez‐López, Carlos E.; Hong, Benke; Paetz, Christian; Nakamura, Yoko; Koudounas, Konstantinos; Passeri, Valentina; Baldoni, Luciana; Alagna, Fiammetta; Calderini, Ornella; O’Connor, Sarah E.

doi:10.1111/nph.16975

Item

ITEM ACTIONSEXPORT

Add to Basket

Local TagsRelease HistoryDetailsSummary

Released

Journal Article

Two bi-functional cytochrome P450 CYP72 enzymes from olive (Olea europaea) catalyze the oxidative C-C bond cleavage in the biosynthesis of secoxy-iridoids – flavor and quality determinants in olive oil

MPS-Authors

/persons/resource/persons240943

Rodríguez‐López, Carlos E.
Department of Natural Product Biosynthesis, Prof. Dr. Sarah O'Connor, MPI for Chemical Ecology, Max Planck Society;

/persons/resource/persons250300

Hong, Benke
Department of Natural Product Biosynthesis, Prof. Dr. Sarah O'Connor, MPI for Chemical Ecology, Max Planck Society;

/persons/resource/persons4081

Paetz, Christian
Research Group Biosynthesis / NMR, MPI for Chemical Ecology, Max Planck Society;

/persons/resource/persons81231

Nakamura, Yoko
Research Group Biosynthesis / NMR, MPI for Chemical Ecology, Max Planck Society;

/persons/resource/persons228440

O’Connor, Sarah E.
Department of Natural Product Biosynthesis, Prof. Dr. Sarah O'Connor, MPI for Chemical Ecology, Max Planck Society;

External Resource

http://dx.doi.org/10.1111/nph.16975
(Publisher version)

Fulltext (restricted access)

There are currently no full texts shared for your IP range.

Fulltext (public)

SOC106.pdf
(Publisher version), 2MB

Supplementary Material (public)

SOC106s1.pdf
(Supplementary material), 3MB

Citation

Rodríguez‐López, C. E., Hong, B., Paetz, C., Nakamura, Y., Koudounas, K., Passeri, V., et al. (2021). Two bi-functional cytochrome P450 CYP72 enzymes from olive (Olea europaea) catalyze the oxidative C-C bond cleavage in the biosynthesis of secoxy-iridoids – flavor and quality determinants in olive oil. New Phytologist, 229(4), 2288-2301. doi:10.1111/nph.16975.

Cite as: https://hdl.handle.net/21.11116/0000-0007-50A9-0

Abstract

There is no abstract available