EC Number   |
General Information |
Reference |
|---|
   4.2.3.118 | physiological function |
2-methylisoborneol (2-MIB) has a muddy smell with a low odor and flavor threshold and is a contaminant of drinking water, wine and fish. Moreover it is related to the musty-earthy aroma in camembert and brie |
-, 749124 |
| 4.2.3.118 | physiological function |
biosynthesis of 2-methylisoborneol in cyanobacteria is a result of 2 key reactions, a S-adenosylmethionine-dependent methylation of the monoterpene precursor geranyl diphosphate to 2-methylgeranyl diphosphate catalyzed by geranyl diphosphate 2-methyltransferase, and further cyclization of 2-methylgeranyl diphosphate to 2-methylisoborneol catalyzed by 2-methylisoborneol synthase as part of a 2-methylisoborneol operon |
-, 714849 |
| 4.2.3.118 | physiological function |
biosynthetic pathway to 2-methylisoborneol involves the methylation of geranyl diphosphate by GPP methyltransferase and its subsequent cyclization by monoterpene cyclase to 2-methylisoborneol |
716745 |
| 4.2.3.118 | physiological function |
geosmin and 2-methylisoborneol (MIB) are muddy/earthy off-flavor metabolites produced by a range of bacteria. Cyanobacteria are the major producers of the volatile metabolites geosmin and MIB which produce taste and odor problems in drinking water and fish worldwide |
749420 |
