Diversity of odor-active compounds from local cultivars and wild accessions of Iwateyamanashi (&lt;i&gt;Pyrus ussuriensis&lt;/i&gt; var. &lt;i&gt;aromatica&lt;/i&gt;) revealed by Aroma Extract Dilution Analysis (AEDA)

Katayama, Hironori; Ohe, M; Sugawara, Etsuko

doi:10.1270/jsbbs.63.86

Cited by 12 publications

(7 citation statements)

References 18 publications

(30 reference statements)

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“…On the other hand, introgression of germplasm from indigenous species into modern cultivars seems to be challenging; for example, their fruit size is smaller than that of recent cultivars [ 43 ]. However, there are many hybrids between P. pyrifolia and P. ussuriensis , some of which bear fruits larger than those of wild individuals of the latter species [ 44 ]. In particular, local cultivar ‘Natsunashi’ would be good material for a pear breeding program because it shows early ripening and has high concentrations of ethyl and methyl esters, which are desirable flavor components.…”

Section: Discussionmentioning

confidence: 99%

Estimation of loss of genetic diversity in modern Japanese cultivars by comparison of diverse genetic resources in Asian pear (Pyrus spp.)

et al. 2016

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BackgroundPears (Pyrus spp.) are one of the most important fruit crops in temperate regions. Japanese pear breeding has been carried out for over 100 years, working to release new cultivars that have good fruit quality and other desirable traits. Local cultivar ‘Nijisseiki’ and its relatives, which have excellent fruit texture, have been repeatedly used as parents in the breeding program. This strategy has led to inbreeding within recent cultivars and selections. To avoid inbreeding depression, we need to clarify the degree of inbreeding among crossbred cultivars and to introgress genetic resources that are genetically different from modern cultivars and selections. The objective of the present study was to clarify the genetic relatedness between modern Japanese pear cultivars and diverse Asian pear genetic resources.ResultsWe genotyped 207 diverse accessions by using 19 simple sequence repeat (SSR) markers. The heterozygosity and allelic richness of modern cultivars was obviously decreased compared with that of wild individuals, Chinese pear cultivars, and local cultivars. In analyses using Structure software, the 207 accessions were classified into four clusters (K = 4): one consisting primarily of wild individuals, one of Chinese pear cultivars, one of local cultivars from outside the Kanto region, and one containing both local cultivars from the Kanto region and crossbred cultivars. The results of principal coordinate analysis (PCoA) were similar to those from the Structure analysis. Wild individuals and Chinese pears appeared to be distinct from other groups, and crossbred cultivars became closer to ‘Nijisseiki’ as the year of release became more recent.ConclusionsBoth Structure and PCoA results suggest that the modern Japanese pear cultivars are genetically close to local cultivars that originated in the Kanto region, and that the genotypes of the modern cultivars were markedly biased toward ‘Nijisseiki’. Introgression of germplasm from Chinese pear and wild individuals that are genetically different from modern cultivars seems to be key to broadening the genetic diversity of Japanese pear. The information obtained in this study will be useful for pear breeders and other fruit breeders who have observed inbreeding depression.Electronic supplementary materialThe online version of this article (doi:10.1186/s12863-016-0380-7) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Estimation of loss of genetic diversity in modern Japanese cultivars by comparison of diverse genetic resources in Asian pear (Pyrus spp.)

et al. 2016

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“…[45,57,118,119] Given the combinatorial nature of the chemical odor code and the large number of circa 400 different ORs, the number of different perceived odors seems almost infinite, [18] in particular, when compared to our trichromatic color vision, in which we perceive millions of colors although equipped with only three different kinds of photoreceptor cones, the "red-type" L cones, "green-type" M cones, and "blue-type" S cones, plus rods. [123] Evenly important and following the consumers request for truly authentic flavor signatures using odorants of biological origin, a huge economic potential is expected from targeting biocatalytic production of flavor molecules toward the circa 230 naturally occurring KFOs which are essentially needed to create our foods olfactory signatures. This molecular knowledge on chemosensory odor perception at the chemistry-biology intersection is opening up new avenues for biotechnological applications.…”

Section: Future Implications For Applications In the Chemical Industrymentioning

confidence: 99%

“…[121,122] Analytical assessment of the KFOs would greatly facilitate the accurate evaluation of a large number of progeny, thus moving the selection of flavor earlier in the selection sequence and increasing the chance of finding truly superior new cultivars for a wide cross-section of food crops. [123] Evenly important and following the consumers request for truly authentic flavor signatures using odorants of biological origin, a huge economic potential is expected from targeting biocatalytic production of flavor molecules toward the circa 230 naturally occurring KFOs which are essentially needed to create our foods olfactory signatures.…”

Section: Future Implications For Applications In the Chemical Industrymentioning

confidence: 99%

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

et al. 2014

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The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post-genomic progress at the chemistry-biology interface revealed odor qualities of nature's chemosensory entities to be defined by odorant-induced olfactory receptor activity patterns. Beyond traditional views, this review and meta-analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co-evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature's chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.

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“…Fruit aroma is one of the most important factors contributing to the overall flavor and consumer preference [2]. Therefore, several studies have investigated the aroma components of different pear cultivars [2,3,4,5,6,7]. The aroma compounds of pears are complicated and vary among pear cultivars.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

Wang

Zhang

et al. 2019

Molecules

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Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.

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Diversity of odor-active compounds from local cultivars and wild accessions of Iwateyamanashi (<i>Pyrus ussuriensis</i> var. <i>aromatica</i>) revealed by Aroma Extract Dilution Analysis (AEDA)

Cited by 12 publications

References 18 publications

Estimation of loss of genetic diversity in modern Japanese cultivars by comparison of diverse genetic resources in Asian pear (Pyrus spp.)

Estimation of loss of genetic diversity in modern Japanese cultivars by comparison of diverse genetic resources in Asian pear (Pyrus spp.)

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

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