Raspberry biosynthesis

Fraits with a marked de novo biosynthesis of anthocyanins (i.e., grape, apple, olive, pomegranate, red cherry, raspberry, cranberry, etc.). 

The character impact compound is the raspberry ketone , i. e. l-(p-hydroxyphenyl)-3-butanone (Vn). Its concentration is 2mg/kg and its odor threshold is 5 pg/kg (water). The starting point for the biosynthesis of VII is the condensation reaction of p-cumaroyl-CoA with malonyl-CoA (cf. Formula 18.38). Additional aroma notes are provided by (Z)-3-hexenol, a- and P-ionone. 

Several candidate genes from raspberry and other plants involved in the biosynthesis have been recently cloned and expressed in E. coli. Cultures of the resulting recombinant strain produced significant levels of raspberry ketone (up to 5 mgl ), but the yields could not be improved [146]. 

G. (1994) Biosynthesis of p-hydroxyphenylbutan-2-one in raspberry fruits and tissue cultures. Phys. Chem. Chem. Phys., 35, 623-628. 

Zorn, H., Fischer-Zorn, M., and Berger, R.G. (2003) A labeling study to elucidate the biosynthesis of 4-(4-hydroxyphenyl)-butan-2-one (raspberry... 

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