A team led by biochemist C.S. Raman at the University of Texas Medical School at Houston, claimed that they can fine-tune enzymes that lend the characteristic flavours to a particular fruit or vegetable. They genetically manipulated flavour enzymes found in a popular plant model, Arabidopsis thaliana.
According to the study, the enzymes Allene Oxide Synthase (AOS) and Hydroperoxide Lyase (HPL) produce jasmonate and Green Leaf Volatiles (GLV). GLVs confer the characteristic aromas on fruits and vegetables whereas jasmonate creates the characteristic scent of jasmine.
He illustrates the case with an example. By modifying the activity of enzymes that generate the volatiles which are synthesized by olives to produce the unique aroma of olive oil, it may be possible to alter the flavour of the resulting oil.
According to Raman, besides manipulating and interchanging the food flavour the modification could lead to the formulation of eco-friendly pest control since green leaf volatiles and jasmonates emitted by plants attract predators who are the natural enemies of the herbivores. Thus the plant volatiles which constitute part of the plant defence against pests and insects might lead to the the development of a potential pest control.
The research involves conversion of one enzyme to another and modification of volatiles found in plants. The study supposedly appeared in an online publication of Nature on August 20.
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