Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Book Part Microbial Production of Aromatic Benzaldehydes (Cherry and Fruit Flavors)(Springer Science+Business Media, 2025) Takma, D.K.; Korel, F.Several aromatic benzaldehydes play crucial role as key constituents in natural flavors, food compositions, and fragrances. Notable examples include benzaldehyde, which imparts distinctive cherry and almond flavors, vanillin and p-hydroxybenzaldehyde, which are responsible for the characteristic profiles of vanilla flavors, 2-hydroxy-4-methoxybenzaldehyde (o-vanillin), a significant component contributing to natural fruit and flower flavors. In addition to their aromatic properties, the industrial importance of these compounds has increased with their various functional properties. The increasing demand for natural compounds in place of synthetic additives has highlighted the microbial production of aromatic benzaldehydes. This review aims to present current information about the properties of aromatic benzaldehydes and their production by various microorganisms. In this context, the production and production conditions of aromatic benzaldehydes by Corynebacterium glutamicum, Pseudomonas putida, Escherichia coli, Bacillus aryabhattai, Pseudomonas fluorescens, Saccharomyces cerevisiae, Pichia pastoris, and many other microorganism species are summarized. Substrates, such as glucose, glycerol, or other carbon sources are utilized for production of benzaldehyde while ferulic acid, eugenol, isoeugenol, or glucose are main substrates converted to vanillin by microrganisms. This chapter can contribute to the determination of new production conditions using different microorganism types, different production conditions, or low-cost raw materials in future studies. © 2025 Springer Nature Switzerland AG.Article Citation - WoS: 18Citation - Scopus: 21Exploring Wild Alleles From Solanum Pimpinellifolium With the Potential To Improve Tomato Flavor Compounds(Elsevier, 2020) Gürbüz Çolak, Nergiz; Tek, Neslihan; Ülger, Mehmet; Frary, Anne; Doğanlar, SamiMost consumers complain about the flavor of current tomato cultivars and many pay a premium for alternatives such as heirloom varieties. Breeding for fruit flavor is difficult because it is a quantitatively inherited trait influenced by taste, aroma and environmental factors. A lack of genetic diversity in modern tomato cultivars also necessitates exploration of new sources for flavor alleles. Wild tomato S. pimpinellifolium and inbred backcross lines were assessed for individual sugars and organic acids which are two of the main components of tomato flavor. S. pimpinellifolium was found to harbor alleles that could be used to increase glucose and fructose content and adjust acidity by altering malic and citric acid levels. Single nucleotide polymorphism markers were used to detect 14 quantitative trait loci (QTLs) for sugars and 71 for organic acids. Confirmation was provided by comparing map locations with previously identified loci. Thus, seven (50 %) of the sugar QTLs and 22 (31 %) of the organic acids loci were supported by analyses in other tomato populations. Examination of the genomic sequence containing the QTLs allowed identification of potential candidate genes for several flavor components. © 2020 Elsevier B.V.