Data set on volatile compound of coffee flowers at different annual rainfall

Syamsudin, Tati Suryati; Hafsah, Hafsah; Iriawati, Iriawati

doi:10.1016/j.dib.2019.104418

Cited by 3 publications

(1 citation statement)

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“…The pulp of the mutant bud fruit contained more chemical components, such as lipid, alcohol, and aldehyde compounds. Among them, the positive contributions to the volatile aroma included trans-geranic acid methyl ester and2-hexyn-1-ol, which belong to esters and alcohols, respectively (40,41). In the bud mutation skin, two more alcohol, and one more aldehyde compounds were observed when compared with Chardonnay.…”

Section: Pathway Analysis In the Production Of Volatile Substancesmentioning

confidence: 99%

Profiling Analysis of Volatile and Non-volatile Compounds in Vitis Vinifera Berries (cv. Chardonnay) and Spontaneous Bud Mutation

et al. 2021

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A novel clonal variety of Vitis vinifera was identified from “Chardonnay” using inter-simple sequence repeat (ISSR) markers and called “bud mutation. ” The metabolomic profiles in Chardonnay and bud mutation berries indicated essential differences in the expression of key genes in the pathways of 2-C-methyl-D-erythritol-4-phosphate (MEP) and lipoxygenase-hydroperoxide lyase (LOX-HPL). Bud mutation fruits also matured 10 days earlier than Chardonnay and have higher carotenoid, sugar, and acidic compound contents. Furthermore, the gene expression was examined in the biosynthetic pathways of two ripening-associated hormones, abscisic acid (ABA) and jasmonic acid (JA), which significantly increased in bud mutation compared with the Chardonnay fruit. The synthesis and metabolism of amino acids, terpenes, fatty acids, volatile components, and specialized metabolites significantly increased in bud mutation. Therefore, in comparison with Chardonnay, bud mutation is considered a highly aroma-producing grape variety for an improvement in the beverage industry.

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Section: Pathway Analysis In the Production Of Volatile Substancesmentioning

confidence: 99%