Fresh Cucumber Flavor in Refrigerated Pickles:  Comparison of Sensory and Instrumental Analysis

Palma-Harris, Cheryl; McFeeters, Roger F.; Fleming, H. P.

doi:10.1021/jf0116404

Cited by 27 publications

(20 citation statements)

References 7 publications

(12 reference statements)

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“…The pleasant odour in cucumber has been attributed to (E,Z)-2,6-nonadienal, while two unsaturated aldehydes (2-hexenal and 2-nonenal) and three saturated aldehydes (ethanal, propanal and hexanal) were considered to contribute secondarily to overall flavour (Beaulieu and Baldwin, 2002;Beaulieu, 2005;Beaulieu & Grimm, 2001;Palma-Harris, McFeeters, & Fleming, 2002), but (Z,Z)-3,6-nonadienal was not recovered in Cantaloupe melons (Beaulieu & Grimm, 2001). The NIL SC8-1 can be used as a model to avoid cucumber-like aroma in melons or to study the biosynthetic pathways of C6 and C9 unsaturated aldehydes and alcohols from linolenic precursors (Ma et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)

et al. 2010

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a b s t r a c tThis paper characterizes the aroma volatile profile found in a collection of near-isogenic lines (NILs) of melon (Cucumis melo L.) obtained by solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. The collection was built with introgressions of an exotic accession (PI 161375) into the parental line 'Piel de sapo' (PS) and was useful for mapping quantitative trait loci (QTLs) associated with melon flesh aroma. The aroma profile was composed of 24 compounds detected in PS or the NILs: three esters, six aldehydes, three alkanes, three aromatic hydrocarbons, two terpenes, two ketones, one alcohol, one sulphur-derived compound, one cyclic branched alkene, one naphthalene and one ether. Hexanal showed the highest relative concentration in the collection, followed by camphor and methanethiolate with no difference between PS and the NILs. These results allowed us to map four QTLs in linkage groups IV, VIII and XI associated with the formation of 3-hydroxy-2,4,4-trimethylpentyl 2-methylpropanoate, octanal and (Z,Z)-3,6-nonadienal.

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Section: Discussionmentioning

confidence: 99%

Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)

et al. 2010

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“…Due to their organoleptic characteristics, C 6 -aldehydes and alcohols are often called green notes and are widely used as flavours in foods and beverages [20,21]. Besides, (2 E )-nonenal is considered to be the aged flavour in cereal products, including rice and beer [22,23] whereas (2 E ,6 Z )-nonadienal was found to have the greatest fresh cucumber odour impact [24,25]. The isomer (3 Z )-nonenal is used for fresh, tropical, melon notes [21].…”

Section: Introductionmentioning

confidence: 99%

Cloning and characterization of a 9-lipoxygenase gene induced by pathogen attack from Nicotiana benthamianafor biotechnological application

Huang

Schwab

2011

BMC Biotechnol

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BackgroundPlant lipoxygenases (LOXs) have been proposed to form biologically active compounds both during normal developmental stages such as germination or growth as well as during responses to environmental stress such as wounding or pathogen attack. In our previous study, we found that enzyme activity of endogenous 9-LOX in Nicotiana benthamiana was highly induced by agroinfiltration using a tobacco mosaic virus (TMV) based vector system.ResultsA LOX gene which is expressed after treatment of the viral vectors was isolated from Nicotiana benthamiana. As the encoded LOX has a high amino acid identity to other 9-LOX proteins, the gene was named as Nb-9-LOX. It was heterologously expressed in yeast cells and its enzymatic activity was characterized. The yeast cells expressed large quantities of stable 9-LOX (0.9 U ml-1 cell cultures) which can oxygenate linoleic acid resulting in high yields (18 μmol ml-1 cell cultures) of hydroperoxy fatty acid. The product specificity of Nb-9-LOX was examined by incubation of linoleic acid and Nb-9-LOX in combination with a 13-hydroperoxide lyase from watermelon (Cl-13-HPL) or a 9/13-hydroperoxide lyase from melon (Cm-9/13-HPL) and by LC-MS analysis. The result showed that Nb-9-LOX possesses both 9- and 13-LOX specificity, with high predominance for the 9-LOX function. The combination of recombinant Nb-9-LOX and recombinant Cm-9/13-HPL produced large amounts of C9-aldehydes (3.3 μmol mg-1 crude protein). The yield of C9-aldehydes from linoleic acid was 64%.ConclusionThe yeast expressed Nb-9-LOX can be used to produce C9-aldehydes on a large scale in combination with a HPL gene with 9-HPL function, or to effectively produce 9-hydroxy-10(E),12(Z)-octadecadienoic acid in a biocatalytic process in combination with cysteine as a mild reducing agent.

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“…11,12) They are not only important for plant defensive reactions, but are also known as negative and positive flavors that determine the quality of food and beverages. [13][14][15][16] For example, in brewing, (2E)-nonenal is considered the major contributor to the cardboard flavor that arises in aged beer. [17][18][19] (2E)-Nonenal is also one of the off-flavors of aged milled rice.…”

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confidence: 99%

Identification and Functional Analyses of Two cDNAs That Encode Fatty Acid 9-/13-Hydroperoxide Lyase (CYP74C) in Rice

Kuroda

Oshima

Kaneda

et al. 2005

Bioscience, Biotechnology, and Biochemistry

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Fatty acid hydroperoxide lyase (HPL), a member of cytochrome P450 (CYP74), produces aldehydes and oxoacids involved in plant defensive reactions. In monocots, HPL that cleaves 13-hydroperoxides of fatty acids has been reported, but HPL that cleaves 9-hydroperoxides is still unknown. To find this type of HPL, in silico screening of candidate cDNA clones and subsequent functional analyses of recombinant proteins were performed. We found that AK105964 and AK107161 (Genbank accession numbers), cDNAs previously annotated as allene oxide synthase (AOS) in rice, are distinctively grouped from AOS and 13-HPL. Recombinant proteins of these cDNAs produced in Escherichia. coli cleaved both 9-and 13-hydroperoxide of linoleic and linolenic into aldehydes, while having only a trace level of AOS activity and no divinyl ether synthase activity. Hence we designated AK105964 and AK107161 OsHPL1 and OsHPL2 respectively. They are the first CYP74C family cDNAs to be found in monocots.

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Fresh Cucumber Flavor in Refrigerated Pickles: Comparison of Sensory and Instrumental Analysis

Cited by 27 publications

References 7 publications

Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)

Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)

Cloning and characterization of a 9-lipoxygenase gene induced by pathogen attack from Nicotiana benthamianafor biotechnological application

Identification and Functional Analyses of Two cDNAs That Encode Fatty Acid 9-/13-Hydroperoxide Lyase (CYP74C) in Rice

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