Characteristic Pattern of Aroma Ester Formation from Banana, Melon, and Strawberry with Reference to the Substrate Specificity of Ester Synthetase and Alcohol Contents in Pulp.

Ueda, Yoshihiko; Tsuda, Atsushi; Bai, Jinhe; Fujishita, Noriyuki; Chachin, Kazuo

doi:10.3136/nskkk1962.39.183

Cited by 44 publications

(42 citation statements)

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“…Ethanol and ethyl moieties from esters are derived from the fermentation process, and the increased fermentation that occurs with progressed maturity is most likely the cause of enhanced production of those chemical classes [55,56]. The accumulation of methanol in ripe tomato fruit was likely the source of generated methyl esters with increased PME activity [57].…”

Section: Resultsmentioning

confidence: 99%

“…Carbon 5 and 6 aldehydes and alcohols are derived from polyunsaturated fatty acids, via the lipoxygenase (LOX) pathway [59], and the accumulation in the late stages of ripening could be accelerated by hydrolysis of membrane lipids during the maturity progresses [60,61]. For ethyl 2-methylbutanoate, which contains branch-chained acid moieties derived from isoleucine [62], the increased production with progressed maturity, may mostly be due to increased availability of ethanol, rather than the biosynthesis of the acid moieties [56]. …”

Section: Resultsmentioning

confidence: 99%

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Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Bai

Baldwin

McCollum

et al. 2016

Foods

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Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Bai

Baldwin

McCollum

et al. 2016

Foods

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“…Volatile esters also contribute to the unique aroma of fruits such as banana (Musa acuminata), apple (Malus domestica), melon (Cucumis melo), strawberry (Fragaria ananassa), and spice plants such as lavender (Lavandula officinalis; Croteau and Karp, 1991;Ueda et al, 1992). Despite the knowledge of the contribution of volatile acetate esters to the aroma of roses, including the demonstration of the circadian emission of some major volatile acetate esters by flowers of the rose var.…”

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confidence: 99%

Volatile Ester Formation in Roses. Identification of an Acetyl-Coenzyme A. Geraniol/Citronellol Acetyltransferase in Developing Rose Petals

et al. 2003

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The aroma of roses (Rosa hybrida) is due to more than 400 volatile compounds including terpenes, esters, and phenolic derivatives. 2-Phenylethyl acetate, cis-3-hexenyl acetate, geranyl acetate, and citronellyl acetate were identified as the main volatile esters emitted by the flowers of the scented rose var. "Fragrant Cloud." Cell-free extracts of petals acetylated several alcohols, utilizing acetyl-coenzyme A, to produce the corresponding acetate esters. Screening for genes similar to known plant alcohol acetyltransferases in a rose expressed sequence tag database yielded a cDNA (RhAAT1) encoding a protein with high similarity to several members of the BAHD family of acyltransferases. This cDNA was functionally expressed in Escherichia coli, and its gene product displayed acetyl-coenzyme A:geraniol acetyltransferase enzymatic activity in vitro. The RhAAT1 protein accepted other alcohols such as citronellol and 1-octanol as substrates, but 2-phenylethyl alcohol and cis-3-hexen-1-ol were poor substrates, suggesting that additional acetyltransferases are present in rose petals. The RhAAT1 protein is a polypeptide of 458 amino acids, with a calculated molecular mass of 51.8 kD, pI of 5.45, and is active as a monomer. The RhAAT1 gene was expressed exclusively in floral tissue with maximum transcript levels occurring at stage 4 of flower development, where scent emission is at its peak.Roses (Rosa hybrida) are grown as garden plants, for the cut-flower industry, and as a source of natural fragrances. Many modern cut-flower rose cultivars were selected for long vase life, flower shape, and color. Intensive breeding has also generated garden cultivars that have an intense "rose" scent. More than 400 different volatile compounds have been identified in rose scent, and these compounds have been classified into several chemical groups including hydrocarbons, alcohols, esters, aromatic ethers, and "others" (aldehydes such as geranial and nonanal, rose oxide, and norisoprenes such as ␤-ionone; Flament et al., 1993;Weiss, 1997).Volatile esters such as geranyl acetate and 2-phenylethyl acetate are important contributors to the aroma of roses and many other flowers (Knudsen and Tollsten, 1993). Volatile esters also contribute to the unique aroma of fruits such as banana (Musa acuminata), apple (Malus domestica), melon (Cucumis melo), strawberry (Fragaria ananassa), and spice plants such as lavender (Lavandula officinalis; Croteau and Karp, 1991;Ueda et al., 1992). Despite the knowledge of the contribution of volatile acetate esters to the aroma of roses, including the demonstration of the circadian emission of some major volatile acetate esters by flowers of the rose var. "Honesty" (Helsper et al., 1998), little is known about the mechanisms by which these compounds are formed in roses.Acetate esters in plants are normally generated as a result of the action of alcohol acetyltransferase (AAT) enzymes that transfer the acetyl moiety from acetylCoA to an alcoholic substrate ( Fig. 1; Harada et al., 1985;Fellman and Mattheis, 19...

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“…BEAT has a high affinity for aromatic alcohols such as benzyl alcohol and cinnamyl alcohol. In melon, banana, and strawberry, AAT proteins have been investigated in crude fruit extracts (Harada et al, 1985;Ueda et al, 1992;Perez et al, 1993Perez et al, , 1996Olias et al, 1995). Ueda et al (1992) concluded that the alcohol moieties of the esters produced by crude strawberry fruit extracts reflected the alcohols predominantly synthesized in the fruit and that the acid moieties reflected the acyl-CoA specificity of the AAT enzyme.…”

Section: Introductionmentioning

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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Characteristic Pattern of Aroma Ester Formation from Banana, Melon, and Strawberry with Reference to the Substrate Specificity of Ester Synthetase and Alcohol Contents in Pulp.

Cited by 44 publications

References 0 publications

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Volatile Ester Formation in Roses. Identification of an Acetyl-Coenzyme A. Geraniol/Citronellol Acetyltransferase in Developing Rose Petals

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

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