Causal Effects of Aroma Compounds on Royal Gala Apple Flavours

Young, Harry; Gilbert, Janine M.; Murray, Shona H.; Ball, Roderick D.

doi:10.1002/(sici)1097-0010(199607)71:3<329::aid-jsfa588>3.0.co;2-8

Cited by 112 publications

(40 citation statements)

References 16 publications

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“…butyl acetate and hexyl acetate were related as the highest key odor impact in apple, once they have an importance on aroma of 'Gala' group apples volatile profile (YOUNG et al, 1996). Reduction on hexyl esters by 1-MCP, such as hexyl acetate and 2-hexenyl acetate (Table 1), could be attributed to the low precursor concentration, such as acids (SONG & BANGERTH, 2003) and/or to the low alcohol acyltransferase (AAT) enzyme activity (DEFILIPPI et al, 2005).…”

Section: ------------------------------------------------------------mentioning

confidence: 99%

“…These organic compounds are significantly affected by the cultivar, duration and storage method employed (BOTH et al, 2014), preharvest treatment (SALLAS et al, 2011) and 1-MCP application (KONDO et al, 2005). For apples of 'Gala' group, such as 'Royal Gala', the 2-methylbutyl acetate is the most important contributor to sensorial quality (YOUNG et al, 1996). It is possible that 1-MCP application affect significantly on the production of ethylene dependent volatile compounds, like 2-methyl-butyl acetate, once actually is proven that 1-MCP application decrease the ethylene production (WATKINS, 2006;LEE et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

et al. 2015

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Apple volatile aroma depends of complex interaction among organic compounds. The aim of the present study was to evaluate the effect of 1-methylcyclopropene (1-MCP) application on volatile profile and quality on 'Royal Gala' apples produced in Southern Brazil and stored under controlled atmosphere condition (CA; 1.0kPa O2+1.2kPa CO2; 0.5±0.1°C; 94±1% relative humidity). Volatile profile was determined after eight month of CA storage plus 7 days of shelf life via solid-phase microextraction (HS-SPME) and analyzed by gas chromatography coupled to mass spectrometer. In the volatile profile were identified 8 esters, 11 alcohols, 6 aldehydes, 6 acids, 2 ketones, 1 ether and 1 terpene. 1-MCP application reduced significantly the main volatile compounds production by 'Royal Gala' apples produced in Southern Brazil. Its application decreases significantly the esters production, especially 2-methyl-butyl acetate and hexyl acetate, compared to 'Royal Gala' apples storage under CA. 1-methylcyclopropene application decrease ethylene production and respiration rate. Apples treated with 1-MCP exhibit higher hexanal and 2(E)-hexenal production.

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confidence: 99%

Section: Introductionmentioning

confidence: 99%

1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

et al. 2015

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“…The major group of compounds produced from ripe fruit of apple cultivars, such as Royal Gala, is esters (Young et al, 1996(Young et al, , 2004, including straight-chain esters derived from fatty acids (Rowan et al, 1999) and branched-chain esters derived from branchedchain amino acids (Rowan et al, 1996). Of the straightchain esters, C-6 constituents are thought to be derived via the lipoxygenase pathway from linoleic acid (Fig.…”

Section: Flavor Biosynthesismentioning

confidence: 99%

“…It is possible that the other alcohol acyl transferases found in the apple sequence dataset may also be contributing to the production of volatile esters. Branched-chain esters are characteristic of many cultivars of apple, including Royal Gala (Young et al, 1996(Young et al, , 2004. These are produced from Ile (Rowan et al, 1996), which increases in quantity in apple fruit skin during ripening (Defilippi et al, 2005a).…”

Section: Flavor Biosynthesismentioning

confidence: 99%

Analyses of Expressed Sequence Tags from Apple

et al. 2006

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The domestic apple (Malus domestica; also known as Malus pumila Mill.) has become a model fruit crop in which to study commercial traits such as disease and pest resistance, grafting, and flavor and health compound biosynthesis. To speed the discovery of genes involved in these traits, develop markers to map genes, and breed new cultivars, we have produced a substantial expressed sequence tag collection from various tissues of apple, focusing on fruit tissues of the cultivar Royal Gala. Over 150,000 expressed sequence tags have been collected from 43 different cDNA libraries representing 34 different tissues and treatments. Clustering of these sequences results in a set of 42,938 nonredundant sequences comprising 17,460 tentative contigs and 25,478 singletons, together representing what we predict are approximately one-half the expressed genes from apple. Many potential molecular markers are abundant in the apple transcripts. Dinucleotide repeats are found in 4,018 nonredundant sequences, mainly in the 5#-untranslated region of the gene, with a bias toward one repeat type (containing AG, 88%) and against another (repeats containing CG, 0.1%). Trinucleotide repeats are most common in the predicted coding regions and do not show a similar degree of sequence bias in their representation. Bi-allelic single-nucleotide polymorphisms are highly abundant with one found, on average, every 706 bp of transcribed DNA. Predictions of the numbers of representatives from protein families indicate the presence of many genes involved in disease resistance and the biosynthesis of flavor and health-associated compounds. Comparisons of some of these gene families with Arabidopsis (Arabidopsis thaliana) suggest instances where there have been duplications in the lineages leading to apple of biosynthetic and regulatory genes that are expressed in fruit. This resource paves the way for a concerted functional genomics effort in this important temperate fruit crop.

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“…Acetate esters are, for example, key to the aroma of banana (3-methylbutyl acetate) (20), jasmine (benzyl acetate) (21), and apple cultivars (multiple esters) (22). Although the sensory attributes of each compound differ, acetate esters generally have fruity or floral-like aromas.…”

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confidence: 99%

Role of an esterase in flavor volatile variation within the tomato clade

Goulet

Magerøy

Lam

et al. 2012

Proc. Natl. Acad. Sci. U.S.A.

105

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Tomato flavor is dependent upon a complex mixture of volatiles including multiple acetate esters. Red-fruited species of the tomato clade accumulate a relatively low content of acetate esters in comparison with the green-fruited species. We show that the difference in volatile ester content between the red-and greenfruited species is associated with insertion of a retrotransposon adjacent to the most enzymatically active member of a family of esterases. This insertion causes higher expression of the esterase, resulting in the reduced levels of multiple esters that are negatively correlated with human preferences for tomato. The insertion was evolutionarily fixed in the red-fruited species, suggesting that high expression of the esterase and consequent low ester content may provide an adaptive advantage in the ancestor of the redfruited species. These results illustrate at a molecular level how closely related species exhibit major differences in volatile production by altering a volatile-associated catabolic activity.T he flavor of a food involves integration of the information detected by taste and olfactory receptors (1). In the case of tomato (Solanum lycopersicum), flavor is the sum of the interactions between sugars, acids, and multiple volatile chemicals (2). Although sugars and acids are essential to our appreciation of tomato, the uniqueness and complexity of its flavor are dependent upon the blend of volatiles that can be detected (3, 4). Plants synthesize a vast array of volatile organic compounds. Derived from primary and secondary metabolites, they contribute to functions as diverse as defense against herbivores and pathogens, plant-toplant interactions, and attraction of pollinators and seed dispersers (5-7). Most of the important tomato volatiles are derived from amino acids, fatty acids, and carotenoid precursors (2,8). Despite the importance of these volatiles to fruit quality, regulation of their synthesis still remains poorly understood (4).One approach to identification of genes involved in plant volatile production is based upon characterization of quantitative trait loci (QTL). This method exploits variation between cultivars of the same species or between closely related species (9-11). In tomato, populations of introgression lines (ILs) that contain only a fragment of the genome of a wild species have been useful in the discovery of numerous volatile-associated QTL (10, 12) as well as of QTL affecting yield, carotenoid production, and accumulation of primary metabolites (13,14). From a human flavor perspective, it makes the most sense to concentrate on the volatiles that are most important to consumer preferences. Historically, the most important volatiles have been identified on the basis of odor units, that is, the concentration of a given volatile divided by its odor threshold (2, 15). Although this method has value, recent work has shown that the reality of taste preference is far more complex as interactions between volatiles and other flavor-associated chemicals influence perception....

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Causal Effects of Aroma Compounds on Royal Gala Apple Flavours

Cited by 112 publications

References 16 publications

1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

Analyses of Expressed Sequence Tags from Apple

Role of an esterase in flavor volatile variation within the tomato clade

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