Characterization of additional volatile components of tomato

Buttery, Ron G.; Seifert, Richard; Guadagni, D. G.; Ling, Louisa C.

doi:10.1021/jf60175a011

Cited by 245 publications

(130 citation statements)

References 9 publications

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“…Butyl acetate, hexyl acetate, 2-methylbutyl acetate and ethyl 2-methyl--butanoate are the most important esters due to their high content and impact on apple aroma of several varieties (6,52). Table 2 (6,12,14,(25)(26)(27)45,48,(53)(54)(55)(56)(57)(58)(59)(60)(61)(62) shows the main alcohols and esters in apples found in diff erent apple varieties at the moment of harvest.…”

Section: Volatile Aroma Compounds In Applementioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

127

125

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SummaryFlavour is a key quality att ribute of apples defi ned by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatt y and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre-and postharvest factors that cause a decline in apple fl avour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may aff ect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

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Section: Volatile Aroma Compounds In Applementioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

127

125

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“…Whereas taste receptors respond to a limited set of cues, olfactory receptors respond to thousands of chemicals and provide the diversity of unique food flavors. For example, there are Ϸ15-20 volatile compounds that, together, constitute the unique flavor of fresh tomatoes (1)(2)(3)(4). These volatiles are derived from various precursors, including fatty acids, carotenoids, and amino acids.…”

mentioning

confidence: 99%

Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde

Tieman

Taylor

Schauer

et al. 2006

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

351

284

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An important phenylalanine-derived volatile compound produced by plants is 2-phenylethanol. It is a major contributor to flavor in many foods, including fresh fruits, such as tomato, and an insectattracting scent in roses and many other flowers. Despite the centrality of 2-phenylethanol to flavor and fragrance, the plant genes responsible for its synthesis have not been identified. Here, we describe a biosynthetic pathway for 2-phenylethanol and other phenylalanine-derived volatiles in tomato fruits and a small family of decarboxylases (LeAADC1A, LeAADC1B, and LeAADC2) that can mediate that pathway's first step. These enzymes each catalyze conversion of phenylalanine to phenethylamine and tyrosine to tyramine. Although tyrosine is the preferred substrate in vitro, phenylalanine levels in tomato fruits far exceed those of tyrosine, indicating that phenylalanine is a physiological substrate. Consistent with this view, overexpression of either LeAADC1A or LeAADC2 in transgenic tomato plants resulted in fruits with up to 10-fold increased emissions of the products of the pathway, including 2-phenylacetaldehyde, 2-phenylethanol, and 1-nitro-2-phenylethane. Further, antisense reduction of LeAADC2 significantly reduced emissions of these volatiles. Besides establishing a biosynthetic route, these results show that it is possible to change phenylalanine-based flavor and aroma volatiles in plants by manipulating expression of a single gene. metabolic engineering ͉ phenylalanine ͉ taste

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“…Entre ellos se encuentran aldehídos, alcoholes, cetonas, ésteres, lactosas, terpenos, hidrocarburos, ácidos carboxílicos, sulfuros, o compuestos nitrogenados (Buttery et al, 1971). Estos compuestos se forman tanto en el fruto intacto durante la maduración, como al proceder a la ruptura de los tejidos celulares (Kazeniac y Hall, 1970).…”

Section: Perfil De Compuestos Volátiles En Tomateunclassified

“…Entre los compuestos detectados a muy baja concentración cabe destacar que se encuentran linalol, nerol, 2-isobutiltiazol, y β-ionona, compuestos que han sido descritos como especialmente interesantes en el aroma del tomate (para revisión ver . Por otro lado, hexanal, 3-metil-1-butanol, 1-hexanol, El logaritmo de las unidades de olor (LogU) de un compuesto, es decir, el logaritmo de la relación entre su concentración en el fruto y su umbral de percepción en agua, se ha postulado como una herramienta útil para medir la contribución teórica individual de cada compuesto sobre el flavor final de un alimento (Buttery et al, 1971;Buttery, 1993;Buttery et al, 1995;Tandon et al, 2003;Bezman et al, 2003;Plotto et al, 2004;Ruíz et al, 2005;Pino y Mesa, 2006). En la Tabla 8 se muestran los LogU de todos los compuestos detectados en la FVL, exceptuando el cis-4-decenal y 3,5-dimetilbenzaldehído, calculados utilizando los umbrales de percepción en agua citados en la bibliografía (Buttery et al, 1971;Fazzalari, 1978;Buttery et al, 1988b;Buttery, 1993;Ohloff, 1994;Pino y Mesa, 2006).…”

Section: Fracción Volátil Libreunclassified

“…La concentración en forma libre de estos compuestos puede incrementarse entre un 20 % y 2800 %, en función del compuesto y de la variedad considerados. El linalol, especialmente interesante por su repercusión organoléptica (Buttery et al, 1971;Buttery et al, 1990b), fue el compuesto con mayor potencial para aumentar su concentración en forma libre, entre un 1400 % y un 2800 % en función de la variedad. La concentración en forma libre de trans-2-hexenal, salicilato de metilo, y eugenol en la variedad Raf puede aumentar un 1500 %, 1200 %, y 1840 %, respectivamente, mientras que para el resto de variedades este aumento osciló entre un 40 % y un 410 %.…”

Section: Potencial Aromático De La Fracción Glicosiladaunclassified

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Influencia de la adición de glicosidasas sobre el potencial aromático del tomate (Solanum lycopersicum L.)

Serrano¹

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Characterization of additional volatile components of tomato

Cited by 245 publications

References 9 publications

Biochemistry of apple aroma: A review

Biochemistry of apple aroma: A review

Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde

Influencia de la adición de glicosidasas sobre el potencial aromático del tomate (Solanum lycopersicum L.)

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