Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds

Ulrich, Detlef; Hoberg, E.; Rapp, A.; Kecke, Steffen

doi:10.1007/s002170050154

Cited by 139 publications

(165 citation statements)

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“…In agreement with our data, qualitative differences in mesifurane content have been reported in an analysis of five strawberry cultivars . Similarly, g-decalactone has been described as an important cultivar-specific volatile in strawberry Schieberle and Hofmann, 1997;Ulrich et al, 1997) and was detected in 44% of the progeny generated by crossing two strawberry cultivars that strongly differed in flavor (Olbricht et al, 2008). In accordance, g-decalactone was only detected in one parental line ('1392') and in approximately half of the progeny.…”

Section: Analysis Of Potential Cis-regulatory Elements In the Faomt Pmentioning

confidence: 82%

“…Terpenes, which include linalool, nerolidol, terpineol, or a-pinene, constitute the other important group, providing pleasant citrus and spicy notes and reaching up to 20% of total fruit volatiles in some cultivars of strawberry (Loughrin and Kasperbauer, 2002). Other compounds considered important for strawberry flavor are hexanal, (Z)-3-hexenal, 2-heptanone, and g-decalactone, the latter being a noteworthy cultivar-specific compound conferring peach (Prunus persica)-like flavor to strawberry fruit Schieberle and Hofmann, 1997;Ulrich et al, 1997). Yet the two most important contributors to strawberry aroma are furanones and most specifically 2,5-dimethyl-4-hydroxy-3 (2H)-furanone (DMHF or furaneol) and 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF or mesifurane; Pyysalo et al, 1979;Pérez et al, 1996;Raab et al, 2006).…”

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confidence: 99%

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Genetic Analysis of Strawberry Fruit Aroma and Identification ofO-Methyltransferase FaOMTas the Locus Controlling Natural Variation in Mesifurane Content

Zorrilla-Fontanesi

Rambla²,

Cabeza³

et al. 2012

Plant Physiology

139

191

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Improvement of strawberry (Fragaria 3 ananassa) fruit flavor is an important goal in breeding programs. To investigate genetic factors controlling this complex trait, a strawberry mapping population derived from genotype '1392', selected for its superior flavor, and '232' was profiled for volatile compounds over 4 years by headspace solid phase microextraction coupled to gas chromatography and mass spectrometry. More than 300 volatile compounds were detected, of which 87 were identified by comparison of mass spectrum and retention time to those of pure standards. Parental line '1392' displayed higher volatile levels than '232', and these and many other compounds with similar levels in both parents segregated in the progeny. Cluster analysis grouped the volatiles into distinct chemically related families and revealed a complex metabolic network underlying volatile production in strawberry fruit. Quantitative trait loci (QTL) detection was carried out over 3 years based on a double pseudotestcross strategy. Seventy QTLs covering 48 different volatiles were detected, with several of them being stable over time and mapped as major QTLs. Loci controlling g-decalactone and mesifurane content were mapped as qualitative traits. Using a candidate gene approach we have assigned genes that are likely responsible for several of the QTLs. As a proof of concept we show that one homoeolog of the O-methyltransferase gene (FaOMT) is the locus responsible for the natural variation of mesifurane content. Sequence analysis identified 30 bp in the promoter of this FaOMT homoeolog containing putative binding sites for basic/helix-loop-helix, MYB, and BZIP transcription factors. This polymorphism fully cosegregates with both the presence of mesifurane and the high expression of FaOMT during ripening.

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Section: Analysis Of Potential Cis-regulatory Elements In the Faomt Pmentioning

confidence: 82%

mentioning

confidence: 99%

Genetic Analysis of Strawberry Fruit Aroma and Identification ofO-Methyltransferase FaOMTas the Locus Controlling Natural Variation in Mesifurane Content

Zorrilla-Fontanesi

Rambla²,

Cabeza³

et al. 2012

Plant Physiology

139

191

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“…This ability may account for the presence of long-chain esters of this type in strawberry (Honkanen and Hirvi, 1990). Although the acyclic monoterpene alcohol linalool has been identified as a component of volatiles emitted by the strawberry cultivar Elsanta (Ulrich et al, 1997), linalool was not used as substrate by the recombinant SAAT enzyme. This is in agreement with the absence of linalool esters in strawberry volatile profiles, including that of the Elsanta cultivar (Honkanen and Hirvi, 1990).…”

Section: Biochemical Evidence For Involvement Of Saat In the Formatiomentioning

confidence: 99%

Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays

Keizer²,

et al. 2000

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Fruit flavor is a result of a complex mixture of numerous compounds. The formation of these compounds is closely correlated with the metabolic changes occurring during fruit maturation. Here, we describe the use of DNA microarrays and appropriate statistical analyses to dissect a complex developmental process. In doing so, we have identified a novel strawberry alcohol acyltransferase ( SAAT ) gene that plays a crucial role in flavor biogenesis in ripening fruit. Volatile esters are quantitatively and qualitatively the most important compounds providing fruity odors. Biochemical evidence for involvement of the SAAT gene in formation of fruity esters is provided by characterizing the recombinant protein expressed in Escherichia coli . The SAAT enzyme showed maximum activity with aliphatic medium-chain alcohols, whose corresponding esters are major components of strawberry volatiles. The enzyme was capable of utilizing short-and medium-chain, branched, and aromatic acyl-CoA molecules as cosubstrates. The results suggest that the formation of volatile esters in fruit is subject to the availability of acyl-CoA molecules and alcohol substrates and is dictated by the temporal expression pattern of the SAAT gene(s) and substrate specificity of the SAAT enzyme(s).

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“…The multi-receptor profile of each compound (Polak, 1973;Malnic et al, 1999) may compensate to some degree for deficiencies in the profiles of one or more of the other compounds because each is similar, but not identical, to a major volatile in the headspace from strawberries (Ulrich et al, 1997). The fruity compound in the tested quaternary mixture is an ester but with a sharper note than the esters predominant in strawberries.…”

Section: The Aroma Of Fresh Strawberriesmentioning

confidence: 99%

Chemesthesis, Thermogenesis, and Nutrition

Hirsch¹

2015

Nutrition and Sensation

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Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds

Cited by 139 publications

References 10 publications

Genetic Analysis of Strawberry Fruit Aroma and Identification ofO-Methyltransferase FaOMTas the Locus Controlling Natural Variation in Mesifurane Content

Genetic Analysis of Strawberry Fruit Aroma and Identification ofO-Methyltransferase FaOMTas the Locus Controlling Natural Variation in Mesifurane Content

Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays

Chemesthesis, Thermogenesis, and Nutrition

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