[1]Bohlmann J, Keeling C I. Terpenoid biomaterials. Plant Journal, 2008, 54(4): 656-669.[2]Martin D M, Aubourg S, Schowey M B, Daviet L, Schalk M, Toub O, Lund S T, Bohlmann J. Functional annotation, genome organization and phylogeny of the grapevine (Vitis vinifera) terpene synthase gene family based on genome assembly, FLcDNA cloning, and enzyme assays. BMC Plant Biology, 2010,10: 226.[3]Jaillon O, Aury JM, Noel B, Policriti A, Clepet C, Casagrande A,Choisne N, Aubourg S, Vitulo N, Jubin C, Vezzi A, Legeai F,Hugueney P, Dasilva C, Horner D, Mica E, Jublot D, Poulain J,Bruyere C, Billault A, Segurens B, Gouyvenoux M, Ugarte E,Cattonaro F, Anthouard V, Vico V, Del Fabbro C, Alaux M, DiGaspero G, Dumas V, Felice N, Paillard S, Juman I, Moroldo M,Scalabrin S, Canaguier A, Le Clainche I, Malacrida G, DurandE, Pesole G, Laucou V, Chatelet P, Merdinoglu D, DelledonneM, Pezzotti M, Lecharny A, Scarpelli C, Artiguenave F, Pe M E, Valle G, Morgante M, Caboche M, Adam-Blondon A F, Weissenbach J, Quetier F, Wincker P. The grapevine genome sequence suggests ancestral hexaploidization in major angiosperm phyla. Nature, 2007, 449(7161): 463-467.[4]Battilana J, Costantini L, Emanuelli F, Sevini F, Segala C, Moser S, Velasco R, Versini G, Stella Grando M. The 1-deoxy-D-xylulose 5-phosphate synthase gene co-localizes with a major QTL affecting terpene content in grapevine. Theoretical and Applied Genetics, 2009, 118: 653-669. [5]Fenoll J, Manso A, Hellín P, Ruiz L, Flores P. Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening. Food Chemistry, 2009, 114: 420-428. [6]Yang C X, Wang Y J, Wu B H, Fang J B, Li S H.Volatile compounds evolution of three table grapes with different flavor during and after maturation. Food Chemistry, 2011, 124: 823-830.[7]Martin D M, Chiang A, Lund S T, Bohlmann J. Biosynthesis of wine aroma: transcript profiles of hydroxymethylbutenyl diphosphate reductase, geranyl diphosphate synthase, and linalool/nerolidol synthase parallel monoterpenol glycoside accumulation in Gewürztraminer grapes. Planta, 2012, 236(3): 919-929.[8]Battilana J, Emanuelli F, Gambino G, Gribaudo I, Gasperi F, Boss P K, Grando M S. Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavor formation. Journal of Experimental Botany, 2011, 62(15): 5497-5508.[9]Emanuelli F, Battilana J, Costantini L, Le Cunff L, Boursiquot J M,This P, Grando M S. A candidate gene association study on muscat flavor in grapevine (Vitis vinifera L.). BMC Plant Biology, 2010, 10: 241.[10]Wu Y W, Pan Q H, Qu W J, Duan C Q. Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China. Journal of Agricultural and Food Chemistry, 2009, 57(20): 9676-9681.[11]朱保庆. 赤霞珠葡萄果实挥发性物质代谢组学分析[D].中国农业大学, 2012. Zhu B Q. Metabolomics analysis of volatile compounds in cabernet sauvignon berries[D]. China Agriculture University, 2012. (in Chinese)[12]Buttery R G, Teranishi J G, Ling L C, Turnbaugh J G. Quantitative and sensory studies on tamato paste volatiles. Journal of Agricultural and Food Chemistry, 1990, 38(1): 336-340.[13]Takeoka G R, Flath R A, Mon T R, Teranishi, R, Guentert M, Volatile constituents of apricot (Prunus-Armeniaca). Journal of Agricultural and Food Chemistry, 1990, 38(2): 471-477.[14]Ohloff G. Importance of minor components in flavors and fragrances. Perfumer and Flavorists, 1978, 3(1): 11-22.[15]Pino J A, Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour and Fragrance Journal, 2006, 21: 207-213.[16]Ahmed E M, Dennison R A, Doughterty R H, Shaw P E. Flavor and odor thresholds in water of selected orange juice components. Journal of Agricultural and Food Chemistry, 1978, 26(1):187-191.[17]Park S K, Morrison J C, Adams O D, Noble A C. Distribution offree and glycosidically bound terpenes in the skin and mesocarp of Muscat of Alexandria grapes during development. Journal of Agricultural and Food Chemistry, 1991, 39: 514-518.[18]Lund S T, Bohlmann J. The molecular basis for wine grape quality-a volatile subject. Science, 2006, 311: 804-805.[19]Mahmoud S S, Croteau R B. Metabolic engineering of essential oil yield and composition in mint by altering expression of deoxyxylulose phosphate reductoisomerase and menthofuran synthase. Proceedings of the National Academy of Sciences USA, 2001, 98: 8915-8920.[20]Munoz-Bertomeu J, Arrillaga I, Ros R, Segura J. Up-regulation of 1-deoxy-D-xylulose-5-phosphate synthase enhances production of essential oils in transgenic spike lavender. Plant Physiology, 2006, 142: 890-900.[21]Velasco R, Zharkikh A, Troggio M, Cartwright D A, Cestaro A, Pruss D, Pindo M, Fitzgerald L M, Vezzulli S, Reid J, Malacarne G, Iliev D, Coppola G, Wardell B, Micheletti D, Macalma T, Facci M, Mitchell J T, Perazzolli M, Eldredge G, Gatto P, Oyzerski R, Moretto M, Gutin N, Stefanini M, Chen Y, Segala C, Davenport C, Dematte L, Mraz A, Battilana J, Stormo K, Costa F, Tao Q, Si-Ammour A, Harkins T, Lackey A, Perbost C, Taillon B, Stella A, Solovyev V, Fawcett J A, Sterck L, Vandepoele K, Grando S M, Toppo S, Moser C, Lanchbury J, Bogden R, Skolnick M, Sgaramella V, Bhatnagar S K, Fontana P, Gutin A, Van de Peer Y, Salamini F, Viola R.A high quality draft consensus sequence of the genome of a heterozygous grapevine variety. PLoS One, 2007, 2: e3107.[22]Botella-Pavia P, Besumbes O, Phillips MA, Carretero-Paulet L, Boronat A, Rodriguez-Concepcion M. Regulation of carotenoid biosynthesis in plants: evidence for a key role of hydroxymethylbutenyl diphosphate reductase in controlling the supply of plastidial isoprenoid precursors. Plant Journal, 2004, 40: 188-199. |