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Literature summary 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

Organism

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

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.3.1.84 fruit
-
 Cucumis melo
-

Specific Activity [micromol/min/mg]

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

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.3.1.84 1-octen-3-ol + acetyl-CoA
-
 Cucumis melo oct-1-en-3-yl acetate + CoA
-
 ?
2.3.1.84 3-methylthio-1-propanol + acetyl-CoA
-
 Cucumis melo 3-(methylthio)propyl acetate + CoA
-
 ?
2.3.1.84 benzyl alcohol + acetyl-CoA
-
 Cucumis melo benzyl acetate + CoA
-
 ?
2.3.1.84 butanol + acetyl-CoA
-
 Cucumis melo butyl acetate + CoA
-
 ?
2.3.1.84 hexanol + acetyl-CoA
-
 Cucumis melo hexyl acetate + CoA
-
 ?
2.3.1.84 isoamylalcohol + acetyl-CoA
-
 Cucumis melo isoamyl acetate + CoA
-
 ?
2.3.1.84 octanol + acetyl-CoA
-
 Cucumis melo octyl acetate + CoA
-
 ?
2.3.1.84 phenylethyl alcohol + acetyl-CoA
-
 Cucumis melo phenylethyl acetate + CoA
-
 ?