Commercial Access Only
Specimen SS-COM-BTR-0216 // BITTER
Palatability Scale T1-IV-FD
Brassica oleracea var. capitata
Cabbage
Palatability Scale SeriesTier 1
Target Trait
30
% reduction
Reported target: 30% bitter reduction
Technical Specifications
Genomic Edits
5
GC Content
(45%)
Construct Length
4,900 bp
Promoter System
T7/SP6 cell-free
Expression System
In-vitro cell-free
Host Strain
Cell-free
Pathway Edits
- TAS2R38 partial suppression
- Glucosinolate pathway attenuation
Key Interventions
TAS2R38 RNAi knockdown constructSinigrin reduction via glucosinolate pathway attenuation
Application Domains
Food Manufacturing
Intended Use
Consumer food product palatability improvement — reduced bitter taste perception in processed brassica vegetables for mainstream food manufacturing
Access
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