Concentrations of Character Impact Odorants in ‘Toyonoka’ Strawberries Quantified by Standard Addition Method and PQ Column Extraction with GC-MS Analysis

Li, Xin-Xian; Fukuhara, Kimiaki; Hayata, Yasuyoshi

doi:10.2503/jjshs1.78.200

Cited by 10 publications

(14 citation statements)

References 29 publications

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“…From 1997 to 2017, more than 250 papers were published concerning strawberry VOC in the context of sensory quality (Web of Science search with descriptor ‘strawberr*’ AND (“aroma” OR “volatiles”); ; web access 2017-10-20). Of the published manuscripts, 25 studies were chosen for evaluation. ,,− The studies were chosen based on (1) the VOC analyses performed by the authors and (2) reports of strawberry VOC identification. Studies that described the quantitation of few individual compounds or a compound class were excluded .…”

Section: Methodsmentioning

confidence: 99%

“…The bulk of research was carried out by adsorption methods such as solid phase microextraction (SPME), purge and trap (P&T), and stirbar-sorptive extraction (SBSE). Li et al and Cannon et al used isolation of the VOC by solid phase extraction (SPE).…”

Section: Objectives Of the Voc Analysesmentioning

confidence: 99%

“…The most commonly analyzed cultivars were F . × ananassa “Albion”, ,,, “Chandler”, ,,, “Festival”, ,,,, and “Toyonoka” − , which were evaluated in four independent studies and “Camarosa” ,,,, in five. However, the lists of the identified VOC for the respective cultivars also show only a low qualitative correspondence.…”

Section: Influencing Factors On Substance Identificationmentioning

confidence: 99%

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What Do We Know about the Chemistry of Strawberry Aroma?

Ulrich

Kecke

Olbricht

2018

J. Agric. Food Chem.

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The strawberry, with its unique aroma, is one of the most popular fruits worldwide. The demand for specific knowledge of metabolism in strawberries is increasing. This knowledge is applicable for genetic studies, plant breeding, resistance research, nutritional science, and the processing industry. The molecular basis of strawberry aroma has been studied for more than 80 years. Thus far, hundreds of volatile organic compounds (VOC) have been identified. The qualitative composition of the strawberry volatilome remains controversial though considerable progress has been made during the past several decades. Between 1997 and 2016, 25 significant analytical studies were published. Qualitative VOC data were harmonized and digitized. In total, 979 VOC were identified, 590 of which were found since 1997. However, 659 VOC (67%) were only listed once (single entries). Interestingly, none of the identified compounds were consistently reported in all of the studies analyzed. The present need of data exchange between "omic" technologies requires high quality and robust metabolic data. Such data are unavailable for the strawberry volatilome thus far. This review discusses the divergence of published data regarding both the biological material and the analytical methods. The VOC extraction method is an essential step that restricts interlaboratory comparability. Finally, standardization of sample preparation and data documentation are suggested to improve consistency for VOC quantification and measurement.

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Section: Methodsmentioning

confidence: 99%

Section: Objectives Of the Voc Analysesmentioning

confidence: 99%

Section: Influencing Factors On Substance Identificationmentioning

confidence: 99%

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What Do We Know about the Chemistry of Strawberry Aroma?

Ulrich

Kecke

Olbricht

2018

J. Agric. Food Chem.

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“…Most quantification studies of complex organic compounds have depended on the high resolution provided by the GC-MS method [ 13 , 17 ]. Most of the current studies on the fruity aroma of strawberries still focus on the determination of VOCs and inter-varietal comparative analysis [ 18 , 19 , 20 , 21 , 22 , 23 ]. However, the identification and evaluation of characteristic aroma components in strawberries have been less well studied [ 24 ], and the classification of strawberries by aroma type is unclear due to the lack of standards for classification.…”

Section: Introductionmentioning

confidence: 99%

Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type

Sheng

Wang

et al. 2021

Molecules

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The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography–mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry varieties, of which esters were dominant. The principal volatile components, consisting of four esters, three alcohols, one aldehyde, and one ketone, in 16 strawberry varieties were detected based on the absolute and relative contents of VOCs in the fruit. The characteristic aroma components in strawberries, containing nine esters, six aldehydes, and one alcohol, were determined based on the aroma values of different VOCs, and the characteristic aroma components were divided into five types further based on aroma descriptions. Sixteen strawberry varieties were finally divided into four aroma types, namely, peachy, pineapple, fruity, and floral, based on the contributions of different types. The results provided a basis and standard for classifying strawberries by aroma type, studying the hereditary regularity of the fruity aroma of strawberries, and improving aroma quality.

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“…In mature strawberry fruits, a large amount of HDMF was transformed into HDMF β-D-glucoside and accumulated 18,19 . The glucosylation of HDMF affects the development of plant volatiles, because HDMF glucoside is less volatile than HDMF and odorless 7,20 . Several UGT genes were isolated from strawberries whose encoded proteins catalyze the glucosylation of HDMF, including FaGT2 21 , UGT71K3 22 , and UGT85K16 23 .…”

Section: Introductionmentioning

confidence: 99%

UGT74AF3 enzymes specifically catalyze the glucosylation of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, an important volatile compound in Camellia sinensis

et al. 2020

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4-Hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) is an important odorant in some fruits, and is proposed to play a crucial role in the caramel-like notes of some teas. However, its biosynthesis and metabolism in tea plants are still unknown. Here, HDMF glucoside was unambiguously identified as a native metabolite in tea plants. A novel glucosyltransferase UGT74AF3a and its allelic protein UGT74AF3b specifically catalyzed the glucosylation of HDMF and the commercially important structural homologues 2 (or 5)-ethyl-4-hydroxy-5 (or 2)-methylfuran-3(2H)-one (EHMF) and 4-hydroxy-5methylfuran-3(2H)-one (HMF) to their corresponding β-D-glucosides. Site-directed mutagenesis of UGT74AF3b to introduce a single A456V mutation resulted in improved HDMF and EHMF glucosylation activity and affected the sugar donor preference compared with that of the wild-type control enzyme. The accumulation of HDMF glucoside was consistent with the transcript levels of UGT74AF3 in different tea cultivars. In addition, transient UGT74AF3a overexpression in tobacco significantly increased the HDMF glucoside contents, and downregulation of UGT74AF3 transcripts in tea leaves significantly reduced the concentration of HDMF glucoside compared with the levels in the controls. The identification of HDMF glucoside in the tea plant and the discovery of a novel-specific UDP-glucose:HDMF glucosyltransferase in tea plants provide the foundation for improvement of tea flavor and the biotechnological production of HDMF glucoside.

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Concentrations of Character Impact Odorants in ‘Toyonoka’ Strawberries Quantified by Standard Addition Method and PQ Column Extraction with GC-MS Analysis

Cited by 10 publications

References 29 publications

What Do We Know about the Chemistry of Strawberry Aroma?

What Do We Know about the Chemistry of Strawberry Aroma?

Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type

UGT74AF3 enzymes specifically catalyze the glucosylation of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, an important volatile compound in Camellia sinensis

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