Identification of non-volatile compounds that impact consumer liking of strawberry preserves: Untargeted LC–MS analysis

Dubrow, Geoffrey A.; Tello, Edisson; Schwartz, Eric; Forero, Diana Paola; Peterson, Devin G.

doi:10.1016/j.foodchem.2022.132042

Cited by 5 publications

(5 citation statements)

References 34 publications

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“…For example, Tieman et al used GC-MS to identify the chemicals in modern, heirloom and wild tomatoes that contributed the most to flavor and consumer liking [ 2 ]. The compounds that impact the consumer preference of strawberry preserves were also investigated by using untargeted LC-MS flavoromics analysis [ 48 ]. Thus, metabolomics is an effective and meaningful tool to measure the flavor and nutrition of food.…”

Section: Discussionmentioning

confidence: 99%

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS

Guo

Lai

et al. 2022

Metabolites

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Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-O-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.

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Section: Discussionmentioning

confidence: 99%

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS

Guo

Lai

et al. 2022

Metabolites

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“…LuUGT74S3 and LuUGT74S4 are paralogs of LuUGT74S1 but show only weak glycosylation activity and produce small amounts of SMG . We selected CsUGT74DG1 and FvUGT74DH1 for further analysis because SDG and SMG have already been detected in tea and strawberry fruits. , …”

Section: Resultsmentioning

confidence: 99%

“…34 We selected CsUGT74DG1 and FvUGT74DH1 for further analysis because SDG and SMG have already been detected in tea and strawberry fruits. 15,35 Both proteins carry the catalytically active His22, the activating Asp114/117, the PSPG box, which represents the donor-binding site, and the GSS motif, which is characteristic of monosaccharide-forming UGTs (Figure 2). The proteins from tea plant and woodland strawberries show a sequence similarity to LuUGT74S1 of 55 and 56%, respectively.…”

Section: ■ Resultsmentioning

confidence: 99%

Comparative Functional Characterization of LuUGT74S1 from Linum usitatissimum L. and Its Closed Homologues from Fragaria vesca Subsp. vesca and Camellia sinensis

Moree,

Hoffmann,

Schwab

2024

ACS Food Sci. Technol.

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The bioactive lignan secoisolariciresinol-diglucoside (SDG) accumulates in flaxseed (Linum usitatissimum), where LuUGT74S1 is involved in its formation by the sequential transfer of two glucose units to the aglycone secoisolariciresinol (SECO). Here, we investigated whether similar proteins catalyze the identical reaction in other SDG-producing plants. A phylogenetic analysis identified FvUGT74DH1 from Fragaria vesca subsp. vesca and CsUGT74DG1 from Camellia sinensis as LuUGT74S1-like. Recombinant LuUGT74S1 glucosylated (−)-and (+)-SECO to SDG, but none of the seven selected substrate-analogues. The LuUGT74S1-homologous proteins failed to glucosylate SECO but were active toward substrates structurally related to SECO. In contrast to CsUGT74DG1 and FvUGT74DH1, which were active in Escherichia coli, LuUGT74S1 was unable to convert SECO in intact transgenic E. coli cells, presumably due to the inhibitory Mg 2+ concentration in the bacteria. LuUGT74S1 has become highly substrate-specific, probably due to selection pressure, while its homologues remained promiscuous. The SECO-glucosylating enzymes must have evolved through convergent evolution in different species.

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“…Compared to the extensive literature investigating the role of volatile metabolites on flavor perception, nonvolatile compounds have received less attention. One study identified four compounds in strawberry jam that predicted liking in a trained panel study (Dubrow et al., 2022). Another study investigated glycosidically bound aroma compounds and their odor qualities after an extraction process (Ubeda et al., 2012).…”

Section: Flavor‐affecting Metabolites and Their Genetic Controlmentioning

confidence: 99%

Strawberry breeding for improved flavor

et al. 2023

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Strawberry (Fragaria ×ananassa Duchesne ex Rozier) is cultivated and enjoyed globally for its health properties and flavor. Improvements in agronomic performance and fruit quality attributes highlight the successes of strawberry breeding in recent decades. Nevertheless, sweetness and flavor continue to fall below the ideal for the average consumer. While flavor is an important trait of focus, it is one of many critical traits necessary for the success of a strawberry variety. In addition, the chemical complexity of flavor and the genetic complexity of octoploid strawberry have slowed the development of genomics tools for flavor improvement. Recent efforts to understand consumer preference and the chemical drivers of strawberry flavor have revealed the strong impact of sugar content and specific volatile compounds. These large-scale sensory studies combined with multi-omics resources have set the stage for new levels of flavor improvement. Marker-assisted selection for volatile biosynthesis genes has begun to take place in breeding programs, along with genomic selection for increased sugar content. Enhancing levels of existing volatile compounds and targeted introgression of rare compounds using genomics tools will continue to improve flavor intensity and complexity.

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Identification of non-volatile compounds that impact consumer liking of strawberry preserves: Untargeted LC–MS analysis

Cited by 5 publications

References 34 publications

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS

Comparative Functional Characterization of LuUGT74S1 from Linum usitatissimum L. and Its Closed Homologues from Fragaria vesca Subsp. vesca and Camellia sinensis

Strawberry breeding for improved flavor

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