Diversity of aroma patterns in wild and cultivated Fragaria accessions

Ulrich, Detlef; Komes, Draženka; Olbricht, Klaus; Hoberg, E.

doi:10.1007/s10722-006-9009-4

Cited by 123 publications

(134 citation statements)

References 20 publications

(16 reference statements)

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“…The total level of esters at harvest was 3.84 µg/kg. After 48 h of storage at 1 ± 1°C, all treatments showed a decrease in the total amount of esters, while at 96 h with a change in temperature to 18 ± 1°C, and in agreement with the literature (Ulrich, Komes, Olbricht & Hoberg, 2007), the levels increased probably due to water loss (data not shown) and increase in CO 2 concentration inside the packages wrapped with the biodegradable film both in passive and active MAP (treatments A and B) (Ke, Zhou & Kader, 1994). Some compounds, such as 2-hexenyl acetate, phenethyl acetate and ethyl benzoate, were not found in the fruits at harvest or after 48 h of storage at 1 ± 1°C; they were instead synthesized at 18 ± 1°C.…”

Section: Fruit Volatile Componentssupporting

confidence: 92%

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

Giuggioli

Briano

Baudino³

et al. 2015

CyTA - Journal of Food

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Section: Fruit Volatile Componentssupporting

confidence: 92%

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

Giuggioli

Briano

Baudino³

et al. 2015

CyTA - Journal of Food

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“…Eugenol is the main phenylpropanoid volatile compound that contributes to strawberry aroma (Pyysalo et al, 1979;Ulrich et al, 1995Ulrich et al, , 2007Zorrilla-Fontanesi et al, 2012). In ripe strawberry fruits, eugenol is biosynthesized by the action of FaEGS2, whose coding gene has a ripening-related expression pattern and presents its maximum expression at the red-ripe stage (Aragüez et al, 2013).…”

Section: Faeobii Expression Is Ripening Related and Correlates With Ementioning

confidence: 99%

“…In these studies, more than 360 volatiles have been identified (Latrasse, 1991;Nijssen, 1996;Zabetakis and Holden, 1997), but only 15 to 20 of them in wild varieties of strawberry are believed to be essential for sensory quality, together with nonvolatile sugars and organic acids (Schieberle and Hofmann, 1997). In contrast, in cultivated varieties of strawberry, only about six odor-active compounds have been identified as contributors to fruit flavor (Raab et al, 2006;Ulrich et al, 2007). Strawberry aroma is the result of the combined perception of fruity (ethyl butanoate, ethyl hexanoate, and methyl 2-methylbutanoat), green (Z-3-hexenal), sweaty (butanoic acid and 2-methylbutanoic acid), peach-like (g-decalactone), and caramel-like [4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone] flavor notes (Pyysalo et al, 1979;Larsen and Poll, 1992).…”

mentioning

confidence: 99%

“…Strawberry aroma is the result of the combined perception of fruity (ethyl butanoate, ethyl hexanoate, and methyl 2-methylbutanoat), green (Z-3-hexenal), sweaty (butanoic acid and 2-methylbutanoic acid), peach-like (g-decalactone), and caramel-like [4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone] flavor notes (Pyysalo et al, 1979;Larsen and Poll, 1992). Several wild strawberry studies have identified some of the key components of strawberry flavor, including acetates of hydroxycinnamoyl alcohols and phenylpropenes, such as eugenol and isoeugenol, which are phenylpropanoid derivatives (Pyysalo et al, 1979;Ulrich et al, 1995Ulrich et al, , 2007. These volatile compounds, together with volatile benzenoids, such as phenylacetaldehyde, phenylethylalcohol, benzaldehyde, benzyl alcohol, benzyl benzoate, methyl benzoate, benzylacetate, methyl salicylate, and vanillin, are also floral scent components (Schuurink et al, 2006).…”

mentioning

confidence: 99%

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An R2R3-MYB Transcription Factor Regulates Eugenol Production in Ripe Strawberry Fruit Receptacles

et al. 2015

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Eugenol is a volatile phenylpropanoid that contributes to flower and ripe fruit scent. In ripe strawberry (Fragaria 3 ananassa) fruit receptacles, eugenol is biosynthesized by eugenol synthase (FaEGS2). However, the transcriptional regulation of this process is still unknown. We have identified and functionally characterized an R2R3 MYB transcription factor (EMISSION OF BENZENOID II [FaEOBII]) that seems to be the orthologous gene of PhEOBII from Petunia hybrida, which contributes to the regulation of eugenol biosynthesis in petals. The expression of FaEOBII was ripening related and fruit receptacle specific, although high expression values were also found in petals. This expression pattern of FaEOBII correlated with eugenol content in both fruit receptacle and petals. The expression of FaEOBII was repressed by auxins and activated by abscisic acid, in parallel to the ripening process. In ripe strawberry receptacles, where the expression of FaEOBII was silenced, the expression of CINNAMYL ALCOHOL DEHYDROGENASE1 and FaEGS2, two structural genes involved in eugenol production, was down-regulated. A subsequent decrease in eugenol content in ripe receptacles was also observed, confirming the involvement of FaEOBII in eugenol metabolism. Additionally, the expression of FaEOBII was under the control of FaMYB10, another R2R3 MYB transcription factor that regulates the early and late biosynthetic genes from the flavonoid/phenylpropanoid pathway. In parallel, the amount of eugenol in FaMYB10-silenced receptacles was also diminished. Taken together, these data indicate that FaEOBII plays a regulating role in the volatile phenylpropanoid pathway gene expression that gives rise to eugenol production in ripe strawberry receptacles.The octoploid cultivated strawberry (Fragaria 3 ananassa) is one of the most economically important, nonclimacteric, soft fruits, in which volatile compounds influence fruit flavor and aroma. Both characteristics contribute to the fruit organoleptic traits and are crucial factors to determine fruit quality.At present, extensive surveys on the components that contribute to strawberry flavor have been performed. In these studies, more than 360 volatiles have been identified (Latrasse, 1991;Nijssen, 1996;Zabetakis and Holden, 1997), but only 15 to 20 of them in wild varieties of strawberry are believed to be essential for sensory quality, together with nonvolatile sugars and organic acids (Schieberle and Hofmann, 1997). In contrast, in cultivated varieties of strawberry, only about six odor-active compounds have been identified as contributors to fruit flavor (Raab et al., 2006;Ulrich et al., 2007). Strawberry aroma is the result of the combined perception of fruity (ethyl butanoate, ethyl hexanoate, and methyl 2-methylbutanoat), green (Z-3-hexenal), sweaty (butanoic acid and 2-methylbutanoic acid), peach-like (g-decalactone), and caramel-like [4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone] flavor notes (Pyysalo et al., 1979;Larsen and Poll, 1992). Several wild strawb...

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“…This method exploits variation between cultivars of the same species or between closely related species (9)(10)(11). In tomato, populations of introgression lines (ILs) that contain only a fragment of the genome of a wild species have been useful in the discovery of numerous volatile-associated QTL (10,12) as well as of QTL affecting yield, carotenoid production, and accumulation of primary metabolites (13,14).…”

mentioning

confidence: 99%

Role of an esterase in flavor volatile variation within the tomato clade

Goulet

Magerøy

Lam

et al. 2012

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

105

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Tomato flavor is dependent upon a complex mixture of volatiles including multiple acetate esters. Red-fruited species of the tomato clade accumulate a relatively low content of acetate esters in comparison with the green-fruited species. We show that the difference in volatile ester content between the red-and greenfruited species is associated with insertion of a retrotransposon adjacent to the most enzymatically active member of a family of esterases. This insertion causes higher expression of the esterase, resulting in the reduced levels of multiple esters that are negatively correlated with human preferences for tomato. The insertion was evolutionarily fixed in the red-fruited species, suggesting that high expression of the esterase and consequent low ester content may provide an adaptive advantage in the ancestor of the redfruited species. These results illustrate at a molecular level how closely related species exhibit major differences in volatile production by altering a volatile-associated catabolic activity.T he flavor of a food involves integration of the information detected by taste and olfactory receptors (1). In the case of tomato (Solanum lycopersicum), flavor is the sum of the interactions between sugars, acids, and multiple volatile chemicals (2). Although sugars and acids are essential to our appreciation of tomato, the uniqueness and complexity of its flavor are dependent upon the blend of volatiles that can be detected (3, 4). Plants synthesize a vast array of volatile organic compounds. Derived from primary and secondary metabolites, they contribute to functions as diverse as defense against herbivores and pathogens, plant-toplant interactions, and attraction of pollinators and seed dispersers (5-7). Most of the important tomato volatiles are derived from amino acids, fatty acids, and carotenoid precursors (2,8). Despite the importance of these volatiles to fruit quality, regulation of their synthesis still remains poorly understood (4).One approach to identification of genes involved in plant volatile production is based upon characterization of quantitative trait loci (QTL). This method exploits variation between cultivars of the same species or between closely related species (9-11). In tomato, populations of introgression lines (ILs) that contain only a fragment of the genome of a wild species have been useful in the discovery of numerous volatile-associated QTL (10, 12) as well as of QTL affecting yield, carotenoid production, and accumulation of primary metabolites (13,14). From a human flavor perspective, it makes the most sense to concentrate on the volatiles that are most important to consumer preferences. Historically, the most important volatiles have been identified on the basis of odor units, that is, the concentration of a given volatile divided by its odor threshold (2, 15). Although this method has value, recent work has shown that the reality of taste preference is far more complex as interactions between volatiles and other flavor-associated chemicals influence perception....

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Diversity of aroma patterns in wild and cultivated Fragaria accessions

Cited by 123 publications

References 20 publications

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

An R2R3-MYB Transcription Factor Regulates Eugenol Production in Ripe Strawberry Fruit Receptacles

Role of an esterase in flavor volatile variation within the tomato clade

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