Characterization of fragrance in sorghum (Sorghum bicolor (L.) Moench) grain and development of a gene-based marker for selection in breeding

Zanan, Rahul L.; Khandagale, Kiran; Hinge, V. R.; Elangovan, M.; Henry, Robert J.; Nadaf, Altafhusain

doi:10.1007/s11032-016-0582-8

Cited by 20 publications

(14 citation statements)

References 57 publications

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“…Alcohols including 1‐octanol ( 13 ), 1‐nonanol ( 25 ), phenylethyl alcohol ( 19 ), 3,7‐dimethyl‐1,6‐octadien‐3‐ol ( 17 ) and 1‐hexanol ( 1 ) were found in all sorghum varieties. In previous studies 1‐octanol ( 13 ), 1‐nonanol ( 25 ) and 1‐hexanol ( 1 ) were reported in seven commercial sorghum; and 1‐octanol ( 13 ) was also found in both fragrant (E228) and non‐fragrant (M35‐1) sorghum …”

Section: Resultsmentioning

confidence: 86%

“…Esters usually have high odour threshold values, and they do not make a significant contribution to the overall aroma in some foods but they are important volatile compounds found in fermented foods such as soy source . However, none of these ester compounds was reported in previous studies of sorghum volatile compounds …”

Section: Resultsmentioning

confidence: 96%

“…Alkanes are responsible for unpleasant waxy and gasoline‐like odour, but often have low odour intensity and high odour threshold values; and they have less sensory significance than alcohols . Dodecane ( 28 ) and tridecane ( 46 ) were previously reported in Chengari, F‐114, JS‐263, JS‐2002, MR‐Sorghum, PC‐1 and Sandal Bar sorghum varieties; while tridecane ( 46 ) was only found in fragrant (E228) sorghum, and tetradecane ( 54 ) and pentadecane ( 59 ) were reported in both fragrant (E228) and non‐fragrant (M35‐1) sorghum …”

Section: Resultsmentioning

confidence: 96%

“…The aldehyde nonanal ( 18 ) was found in all sorghum. Nonanal ( 18 ) has been widely found in many sorghums including Serena cultivar; both fragrant (E228) and non‐fragrant (M35‐1) sorghum; and Chengari, F‐114, JS‐263, JS‐2002, MR‐Sorghum, PC‐1 and Sandal Bar sorghum varieties . These compounds are products of lipid oxidation, and responsible for the off‐flavour and deterioration .…”

Section: Resultsmentioning

confidence: 99%

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Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

et al. 2019

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BACKGROUND: Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product development. Therefore, this study investigated the effect of grain tea processing steps on the phenolic contents, antioxidant activity and aroma profile (volatile compounds) of MR-Buster (red-coloured) and Shawaya Short Black 1 (black-coloured) sorghum and the results compared with those for our previously reported Liberty (white-coloured) sorghum. RESULTS: Tea processing had significant impacts on sorghum polyphenols and volatile compounds, but the effect and level varied among sorghum varieties. The phenolic contents and antioxidant activity in these three sorghum varieties were consistent in both raw grain and grain tea samples and in the order Shawaya Short Black 1 > MR-Buster > Liberty. However, the volatile profiles (both individual and grouped volatiles) were significantly different between sorghum varieties, and the abundance and diversity of the volatile compounds of the tea samples were in the order Liberty > MR-Buster > Shawaya Short Black 1.CONCLUSIONS: Black-coloured sorghum with high phenolic content and antioxidant activity is more suitable for making sorghum tea considering the health benefits. In terms of the aroma intensity and diversity, white-coloured sorghum could be the ideal material. However, future study is needed to determine the key volatile compounds that positively contribute to the aroma. This work provides important insights into the selection of grain materials for sorghum grain tea production.

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

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Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

et al. 2019

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“…Recently 2AP biosynthetic mechanism has been proposed by several researchers in scented rice, soybean and sorghum (Bradbury et al 2005;Fitzgerald et al 2008, Wu et al 2009Zanan et al 2016). As per their reports, non-functionality of BADH2 leads in the accumulation of GABald/D 1 -pyrroline which non-enzymatically reacts with MG to form 2AP (Bradbury et al 2008;Chen et al 2008;Kaikavoosi et al 2015).…”

Section: Badh2 Gene Expression Analysismentioning

confidence: 93%

Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean (Vigna radiata (L.) Wilczek)

Attar

Hinge

Zanan

et al. 2017

Physiol Mol Biol Plants

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Mung bean having high food value and easily digestible proteins, is one of the socioeconomically important crop of India. Among the varied cultivars, Sona mung is having aroma and hence popularly cultivated in the pockets of Ganga river basin at Bhutnir char village of Malda District in the West Bengal state. In the present study, aroma volatiles with special reference to 2-acetyl-1-pyrroline (2AP) were analyzed using HS-SPME-GCMS from Sona mung bean and compared with non-scented mung bean (PHULE M-9339). 26 volatiles in seeds of Sona mung and 20 in non-scented mung bean were identified, in which 3,7-dimethyl-6-octenal, (2E)-2-decen-1-ol, 2-ethyl-1-dodecanol and 3,5,5-trimethyl-2-cyclohexene-1-one are first time reported. 0.19 ± 0.001 ppm 2AP was recorded in Sona mung seeds whereas it was not detected in nonscented mung bean. PCA analysis indicated that 2AP, octanal, 1 pentanol, decanal, phenylmethanol and 2-nonen-1-ol were the major contributors in the aroma of Sona mung bean. The significantly higher level proline, methylglyoxal and lower level of BADH2 transcript were detected in Sona mung than non-scented mung, suggesting similar 2AP biosynthesis mechanism in Sona mung bean as reported in scented rice, sorghum and soybean.

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A non-synonymous SNP in homolog of BADH2 gene is associated with fresh pod fragrance in dolichos bean (Lablab purpureus var. lignosus (Prain) Kumari)

Basanagouda

Ramesh

Siddu

et al. 2023

Genet Resour Crop Evol

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Characterization of fragrance in sorghum (Sorghum bicolor (L.) Moench) grain and development of a gene-based marker for selection in breeding

Cited by 20 publications

References 57 publications

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean (Vigna radiata (L.) Wilczek)

A non-synonymous SNP in homolog of BADH2 gene is associated with fresh pod fragrance in dolichos bean (Lablab purpureus var. lignosus (Prain) Kumari)

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