PT  - JOURNAL ARTICLE
AU  - Lewinsohn, Efraim
AU  - Schalechet, Fernond
AU  - Wilkinson, Jack
AU  - Matsui, Kenji
AU  - Tadmor, Yaakov
AU  - Nam, Kyoung-Hee
AU  - Amar, Orit
AU  - Lastochkin, Elena
AU  - Larkov, Olga
AU  - Ravid, Uzi
AU  - Hiatt, William
AU  - Gepstein, Shimon
AU  - Pichersky, Eran
TI  - Enhanced Levels of the Aroma and Flavor Compound <em>S-</em>Linalool by Metabolic Engineering of the Terpenoid Pathway in Tomato Fruits
AID  - 10.1104/pp.010293
DP  - 2001 Nov 01
TA  - Plant Physiology
PG  - 1256--1265
VI  - 127
IP  - 3
4099  - http://www.plantphysiol.org/content/127/3/1256.short
4100  - http://www.plantphysiol.org/content/127/3/1256.full
SO  - Plant Physiol.2001 Nov 01; 127
AB  - The aromas of fruits, vegetables, and flowers are mixtures of volatile metabolites, often present in parts per billion levels or less. We show here that tomato (Lycopersicon esculentumMill.) plants transgenic for a heterologous Clarkia breweri S-linalool synthase (LIS) gene, under the control of the tomato late-ripening-specific E8promoter, synthesize and accumulate S-linalool and 8-hydroxylinalool in ripening fruits. Apart from the difference in volatiles, no other phenotypic alterations were noted, including the levels of other terpenoids such as γ- and α-tocopherols, lycopene, β-carotene, and lutein. Our studies indicate that it is possible to enhance the levels of monoterpenes in ripening fruits by metabolic engineering.