Abstract
Olfactory cues are key drivers of our multisensory experiences of food and drink. For example, our perception and enjoyment of the flavour and taste of a wine is primarily steered by its aroma. Making sense of the underlying smells that drive consumer preferences is integral to product innovation as a vital source of competitive advantage in the marketplace, which explains the intense interest in the olfactory component of flavour and the sensory significance of individual compounds, such as one of the most important apocarotenoids for the bouquet of wine, β-ionone (violet and woody notes). β-Ionone is formed directly from β-carotene as a by-product of the actions of carotenoid cleavage dioxygenases (CCDs). The biological production of CCDs in microbial cell factories is one way that important aroma compounds can be generated on a large scale and with reduced costs, while retaining the ‘natural’ moniker. The CCD family includes the CCD1, CCD2, CCD4, CCD7 and CCD8; however, the functions, co-dependency and interactions of these CCDs remain to be fully elucidated. Here, we review the classification, actions and biotechnology of CCDs, particularly CCD1 and its action on β-carotene to produce the aromatic apocarotenoid β-ionone.
Highlights
Olfactory cues are key drivers of our multisensory experiences of food and drink
Further studies led to the in-detail characterisation of CCD1; this ignited the interest in other of CCD1 β-carotene to liberateofβ-ionone and of thewhat/where/which application of thisCCDs process to the productionfor of
The investigation into the presence and role of carotenoid cleavage enzymes in planta over the last several years has kept adding to the clarification and individualisation of different functions and their specific locations within the plant kingdom. This leads to the question of whether there are more such carotenoid cleavage dioxygenases (CCDs) classes to be discovered in the future and/or whether various combinations, e.g., CCD4 + CCD1 and CCD7 + CCD8, can be better defined and expanded, not just in plants but perhaps in other eukaryotes as well
Summary
The appeal and success of products in consumer markets are built on the fundamental business principle of continuous innovation. Further studies led to the in-detail characterisation of CCD1; this ignited the interest in other of CCD1 β-carotene to liberateofβ-ionone and of thewhat/where/which application of thisCCDs process to the productionfor of CCDs andon started the exploration the question might be responsible enhanced aromas in wine. The paper seeks of to what/where/which review the history of the might be responsible for this β-carotene to β-ionone and howto research on true this understanding of the functions of CCD1 and to lay a metabolic foundationconversion for future research clarify its topicincould, the improvewith the the flavour taste ofofwine. While the propeller-like structure and histidine placements are conserved within the CCD bind the Fe2+ molecule. While the propeller-like structure and histidine placements are conserved family, the CCDs differ in their amino acid sequences. Within the CCD family, the CCDs differ in their amino acid sequences
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