Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Yang, Shunbo; Hao, Nini; Meng, Zhipeng; Li, Yingjuan; Zhao, Zhengyang

doi:10.3390/foods10051051

Cited by 32 publications

(31 citation statements)

References 45 publications

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“…The types of volatile compounds in the Jonagold apple were more than that in the Granny Smith apple. Among these volatiles, esters were the predominant compounds in the Jonagold apple, accounting for more than 60% of the total volatiles, which was consistent with previous report that esters were the most abundant group that contribute mainly to the sweet and fruity odors of apple fruits [11,30]. Moreover, hexyl acetate, confers a sweet and fruity odor with floral notes, was the most plentiful ester in the Jonagold apple, which was in accordance with the results of previous studies [31].…”

Section: Discussionsupporting

confidence: 91%

“…The MdAFS as well as the MdHMGS , MdHMGR and MdFPPS genes in this pathway were all upregulated in Jonagold apples compared with the Granny Smith apple, might be responsible for high production of α-farnesene. In addition, phenylpropenes, such as eugenol, estragole and isoestragole, also contribute to apple aroma and these compounds are derived from the phenylpropanoid pathway [ 17 , 30 ]. It has been reported that estragole imparts a spicy and aniseed note to ‘Ellison Orange’ and ‘Royal Gala’ apples [ 17 ].…”

Section: Discussionmentioning

confidence: 99%

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GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties

Yang

et al. 2022

IJMS

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Aroma is a key quality attribute of apples, making major contributions to commercial value and consumer choice. However, the mechanism underlying molecular regulation of aroma formation genes and transcription factors remains poorly understood in apples. Here, we investigated the aroma volatile profiles of two apple varieties with distinctive flavors using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS). A total of 35 volatile compounds were identified in Granny Smith and Jonagold apples. Aldehydes were the most abundant volatiles contributing to the aroma in Granny Smith apple while esters were the dominant volatile compounds in Jonagold apple. In order to know more about the expression levels of aroma-related genes involved in the metabolic pathways, transcriptome sequencing of these two different apple varieties was conducted utilizing the Illumina platform. In total, 94 differentially expressed genes (DEGs) were found in the fatty acid metabolism, amino acid metabolism, the mevalonate pathway and phenylpropanoid pathway. Furthermore, compared to the Granny Smith apple, the expression of multiple genes and transcription factors were upregulated in the Jonagold apple, which might play important roles in the synthesis of aroma volatile compounds. Our study contributes toward better understanding on the molecular mechanism of aroma synthesis in apples and provides a valuable reference for metabolic engineering and flavor improvement in the future.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties

Yang

et al. 2022

IJMS

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“…More than 300 aromatic compounds have been identified in apples, including esters, alcohols, aldehydes, acids, ketones, and terpenoids ( Yang S. et al, 2021 ). Esters are the most important determinant of the aroma of ripe apples, followed by alcohols ( Espino-Díaz et al, 2016 ).…”

Section: Volatile Compositionmentioning

confidence: 99%

Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation

et al. 2022

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Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They are used in defense mechanisms, along with mechanisms to attract pollinators and seed dispersers. In addition, they are economically important for the quality of crops, as well as quality in the perfume, cosmetics, food, drink, and pharmaceutical industries. Floral scents and fruit aromas share many volatile organic compounds in flowers and fruits. Volatile compounds are classified as terpenoids, phenylpropanoids/benzenoids, fatty acid derivatives, and amino acid derivatives. Many genes and transcription factors regulating the synthesis of volatiles have been discovered. In this review, we summarize recent progress in volatile function, composition, biosynthetic pathway, and metabolism regulation. We also discuss unresolved issues and research perspectives, providing insight into improvements and applications of plant VOCs.

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“…Esters are typically generated by the dehydration of hydroxy fatty acids [31], with a low odor threshold. They have creamy and fruity aromas and are essential components of an odor [32]. Baking defatted tiger nut flour generated γ-undecanolactone, and its relative content gradually increased, enhancing peanut and nutty aromas.…”

Section: Vocs In Defatted Tiger Nut Flourmentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

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Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Cited by 32 publications

References 45 publications

GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties

GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties

Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

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