Chapter 1 Aroma Volatiles

Defilippi, Bruno G.; Manrı́quez, Daniel; Luengwilai, Kietsuda; González-Agüero, Mauricio

doi:10.1016/s0065-2296(08)00801-x

Cited by 91 publications

(25 citation statements)

References 173 publications

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“…Flavor is defined as the combination of taste and odor. Intense taste is the result of an increase in gluconeogenesis, hydrolysis of polysaccharides, a decrease in acidity and accumulation of sugars and organic acids [11], while aroma is produced by a complex mixture of volatile compounds and degradation of bitter principles, flavonoids, tannins and related compounds [11, 12]. Fruit color is mainly determined by carotenoids and flavonoids [13, 14], while textural characteristics are primary controlled by the cell wall structure in addition to cuticle properties, cellular turgor and fruit morphology [15].…”

Section: Introductionmentioning

confidence: 99%

Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit

et al. 2017

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BackgroundThe environment has a profound influence on the organoleptic quality of tomato (Solanum lycopersicum) fruit, the extent of which depends on a well-regulated and dynamic interplay among genes, metabolites and sensorial attributes. We used a systems biology approach to elucidate the complex interacting mechanisms regulating the plasticity of sensorial traits. To investigate environmentally challenged transcriptomic and metabolomic remodeling and evaluate the organoleptic consequences of such variations we grown three tomato varieties, Heinz 1706, whose genome was sequenced as reference and two “local” ones, San Marzano and Vesuviano in two different locations of Campania region (Italy).ResultsResponses to environment were more pronounced in the two “local” genotypes, rather than in the Heinz 1706. The overall genetic composition of each genotype, acting in trans, modulated the specific response to environment. Duplicated genes and transcription factors, establishing different number of network connections by gaining or losing links, play a dominant role in shaping organoleptic profile. The fundamental role of cell wall metabolism in tuning all the quality attributes, including the sensorial perception, was also highlighted.ConclusionsAlthough similar fruit-related quality processes are activated in the same environment, different tomato genotypes follow distinct transcriptomic, metabolomic and sensorial trajectories depending on their own genetic makeup.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-017-1008-4) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit

et al. 2017

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“…Different fruits have different suites of volatile compounds, which contribute to their unique aromas 1 . For example, in apple, strawberry, and melon, esters are the main flavour compounds that impart a fruity flavour 2–4 .…”

Section: Introductionmentioning

confidence: 99%

Melon13-lipoxygenase CmLOX18 may be involved in C6 volatiles biosynthesis in fruit

Chong

Cao

Jin

et al. 2017

Sci Rep

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To better understand the function role of the melon CmLOX18 gene in the biosynthesis of C6 volatiles during fruit ripening, we biochemically characterized CmLOX18 and identified its subcellular localization in transgenic tomato plants. Heterologous expression in yeast cells showed that the molecular weight of the CmLOX18 protein was identical to that predicted, and that this enzyme possesseed lipoxygenase activity. Linoleic acid was demonstrated to be the preferred substrate for the purified recombinant CmLOX18 protein, which exhibited optimal catalytic activity at pH 4.5 and 30 °C. Chromatogram analysis of the reaction product indicated that the CmLOX18 protein exhibited positional specificity, as evidenced by its release of only a C-13 oxidized product. Subcellular localization analysis by transient expression in Arabidopsis protoplasts showed that CmLOX18 was localized to non-chloroplast organelles. When the CmLOX18 gene was transgenically expressed in tomato via Agrobacterium tumefaciens-mediated transformation, it was shown to enhance expression levels of the tomato hydroperoxide lyase gene LeHPL, whereas the expression levels of six TomLox genes were little changed. Furthermore, transgenic tomato fruits exhibited increases in the content of the C6 volatiles, namely hexanal, (Z)-3-hexanal, and (Z)-3-hexen-1-ol, indicating that CmLOX18 probably plays an important role in the synthesis of C6 compounds in fruits.

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“…The presence of this fungus and its products is widespread in foods, especially in cheese, and is positively appreciated by consumers (Daigle et al 1999). Some strains of Geotrichum genus produce esters that exhibit some specific fruit aromas (Defilippi et al 2009). Therefore, G. candidum S12 may have a great potential for use in food processing, particularly the acidic environment of wine and alcoholic beverages (pH 2.7–3.8).…”

Section: Discussionmentioning

confidence: 99%

Purification and characterization of a novel glutamate dehydrogenase from Geotrichum candidum with higher alcohol and amino acid activity

Zhu

et al. 2017

AMB Expr

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Crude enzyme from Geotrichum candidum S12 exhibited high activity towards hexanol at pH 4.0, distinguishing it from currently known enzymes. To identify the dominant enzyme contributing to this activity, the crude enzyme extract was separated into different fractions by ammonium sulfate precipitation, MonoQ anion-exchange chromatography, and Sephacryl S-200 gel filtration chromatography. Afraction with high activity towards hexanol at pH 4.0 was obtained, exhibiting 38-fold improved purity and a specific activity of 3802.7 U/mg. After electrophoretic analysis, the fraction showed a molecular weight of 223 kDa by Native-PAGE and 51.4 kDa by SDS-PAGE. The purified fraction was identified as a glutamate dehydrogenase (GDH) by peptide mass fingerprinting data. This fraction showed high activity towards glutamate, α-ketoglutarate, hexanol, and isoamyl alcohol with a Km value of 41.74, 4.01, 20.37, and 19.37 mM, respectively, but with no activity towards methanol, ethanol, 1-propanol, and isobutanol. As a comparison, the GDH from yeast had no activity towards hexanol and other alcohols. Kinetic analysis revealed that glutamate and hexanol served as competitive inhibitors to each other for the purified GDH. The GDH showed the highest activity towards hexanol at pH 4.0 and 30 °C, and was the most stable at pH 2.2–7.0 and ≤40 °C. The presence of ADP, Fe2+, K+, and Zn2+ increased the enzymatic activity towards hexanol and EDTA, Pb2+, Mn2+, ATP, and DTT decreased the activity. These novel characteristics expand the reported properties of GDH and suggest the newly characterized GDH has unique potential for practical application.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-016-0307-8) contains supplementary material, which is available to authorized users.

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Chapter 1 Aroma Volatiles

Cited by 91 publications

References 173 publications

Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit

Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit

Melon13-lipoxygenase CmLOX18 may be involved in C6 volatiles biosynthesis in fruit

Purification and characterization of a novel glutamate dehydrogenase from Geotrichum candidum with higher alcohol and amino acid activity

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