Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 2.3.1.84 extracted from

  • Shalit, M.; Katzir, N.; Tadmor, Y.; Larkov, O.; Burger, Y.; Shalekhet, F.; Lastochkin, E.; Ravid, U.; Amar, O.; Edelstein, M.; Karchi, Z.; Lewinsohn, E.
    Acetyl-CoA: Alcohol acetyltransferase activity and aroma formation in ripening melon fruits (2001), J. Agric. Food Chem., 49, 794-799.
    View publication on PubMed
Search for more literature for 2.3.1.84

Organism

Organism UniProt Comment Textmining
Cucumis melo
-
 var. arava, aromatic melon
-
no activity in Cucumis melo
-
 var. rochet
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Cucumis melo
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
 activity increases during ripening Cucumis melo

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1-octen-3-ol + acetyl-CoA
-
 Cucumis melo oct-1-en-3-yl acetate + CoA
-
 ?
3-methylthio-1-propanol + acetyl-CoA
-
 Cucumis melo 3-(methylthio)propyl acetate + CoA
-
 ?
benzyl alcohol + acetyl-CoA
-
 Cucumis melo benzyl acetate + CoA
-
 ?
butanol + acetyl-CoA
-
 Cucumis melo butyl acetate + CoA
-
 ?
hexanol + acetyl-CoA
-
 Cucumis melo hexyl acetate + CoA
-
 ?
isoamylalcohol + acetyl-CoA
-
 Cucumis melo isoamyl acetate + CoA
-
 ?
octanol + acetyl-CoA
-
 Cucumis melo octyl acetate + CoA
-
 ?
phenylethyl alcohol + acetyl-CoA
-
 Cucumis melo phenylethyl acetate + CoA
-
 ?