Integrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear

Li, Xiaojing; Qi, Liyong; Zang, Nannan; Zhao, Lihong; Sun, Yongjun; Huang, Xuanting; Wang, Hongyu; Yin, Zepeng; Wang, Aide

doi:10.1016/j.plaphy.2022.04.030

Cited by 24 publications

(11 citation statements)

References 52 publications

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“…In contrast, the esters produced by the TS treatment greatly improved the aroma of the fruit wine. The base liquors with a high alcohol content promoted the production of esters, which may be related to the release of aroma compounds in fruit wine due to the concentration of ethanol [34], while the VOCs responsible for the distinctive aroma and flavor of the fruit are mainly accumulated during the ripening period [35]. VOCs are biosynthesized from amino acid derivatives, fatty acid derivatives, and sugar derivatives [36].…”

Section: Flavor Compoundsmentioning

confidence: 99%

“…Esters are often considered to be the most important component of fruit [37] and floral aromas. One source of esters is the esterification of aldehydes, alcohols, ketones, and fatty acids, while another is the metabolic synthesis of higher alcohols by microorganisms in the presence of acetyltransferases [35]. Alcohols are mainly formed during the fermentation of the original wine, while the degradation of amino acids, carbohydrates, and esters may produce fusel oils as well as floral and herbal aromas [38].…”

Section: Flavor Compoundsmentioning

confidence: 99%

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Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Zhao

Liu

Qiu

et al. 2023

Foods

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The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the physicochemical characteristics and aroma composition of greengage wine. We carried out a comprehensive analysis using HPLC for the determination of organic acids and GC-MS for the determination of volatile aroma compounds, combined with sensory evaluation. The results showed that the red and yellow colors were the darkest in the high-alcohol group, while the citric acid content was the highest in the sake group (21.95 ± 2.19 g/L). In addition, the greengage wine steeped in 50% edible alcohol had more terpenes, a significantly higher concentration of acid–lipid compounds, and a more intense aroma compared to that of the low-alcohol group, whose typical aroma compounds were greatly reduced. The sensory results showed that the greengage wine treated with baijiu had a distinct alcoholic flavor, while almond flavors were more intense in the greengage wine treated with 15% edible alcohol. In this study, base liquor was used as the main influencing factor to provide new research ideas for the flavor optimization of soaked greengage wine.

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Section: Flavor Compoundsmentioning

confidence: 99%

Section: Flavor Compoundsmentioning

confidence: 99%

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Zhao

Liu

Qiu

et al. 2023

Foods

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“…Chen et al 2020 showed the regulatory effects of methyl jasmonate on flavonoid biosynthesis genes leading to the accumulation of quinone chalcone in safflower [ 22 ]. In addition, transcription factors controlling the formation of volatile esters during pear ripening [ 23 ] and carotenoid biosynthesis genes involved in the formation of mango aroma during ripening [ 24 ] have been identified. It has also been shown that odor emission in the fragrant Lonicera japonica is under the control of terpene biosynthesis genes [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee

Marie,

Breitler,

Bamogo

et al. 2024

BMC Plant Biol

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Background The fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee beans have been extensively described, no study has yet linked varietal molecular differences to the greater abundance of specific substances and support the aroma specificity of specialty coffees. Results This study compared four Arabica genotypes including one, Geisha Especial, suggested to generate specialty coffee. Formal sensory evaluations of coffee beverages stressed the importance of coffee genotype in aroma perception and that Geisha Especial-made coffee stood out by having fine fruity, and floral, aromas and a more balanced acidity. Comparative SPME–GC–MS analyses of green and roasted bean volatile compounds indicated that those of Geisha Especial differed by having greater amounts of limonene and 3-methylbutanoic acid in agreement with the coffee cup aroma perception. A search for gene ontology differences of ripening beans transcriptomes of the four varieties revealed that they differed by metabolic processes linked to terpene biosynthesis due to the greater gene expression of prenyl-pyrophosphate biosynthetic genes and terpene synthases. Only one terpene synthase (CaTPS10-like) had an expression pattern that paralleled limonene loss during the final stage of berry ripening and limonene content in the studied four varieties beans. Its functional expression in tobacco leaves confirmed its functioning as a limonene synthase. Conclusions Taken together, these data indicate that coffee variety genotypic specificities may influence ripe berry chemotype and final coffee aroma unicity. For the specialty coffee variety Geisha Especial, greater expression of terpene biosynthetic genes including CaTPS10-like, a limonene synthase, resulted in the greater abundance of limonene in green beans, roasted beans and a unique citrus note of the coffee drink.

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“…Among the many species of pears found in the genus Pyrus are the following: Pyrus communis, Pyrus bretschneideri, Pyrus ussuriensis, Pyrus pyrifolia, and Pyrus sinkiangensis. The genomes of three highly representative pear species-the Chinese white pear ('Dangshansuli'), the European pear ('Bartlett'), and a wild pear species (Pyrus betuleafolia, 'Shanxi Duli')-have been made public [16,17]. Genome sequencing in pears lays the groundwork for future molecular biology and pear genomics research.…”

Section: Introductionmentioning

confidence: 99%

Transcriptomic Database Analysis of Magnesium Transporter (MGT) Gene Family in Pear (Pyrus bretschneideri) Revealed Its Role in Reproductive Stage Development

Ma,

Ding,

Khan

et al. 2024

Horticulturae

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The membrane proteins of the magnesium transporter (MGT) family are essential to Mg homeostasis. However, there has not been a comprehensive study of MGT in pear. The 17 MGT that were renamed to PbMGT1-17 in this study were found in the pear genome database. Phylogenetically, PbMGT proteins were categorized into three groups, namely NIPA, MRS2, and CorA. The majority of PbMGT were hydrophobic proteins situated on the chloroplast, according to the characterization study. Members of the same group shared comparable conserved motifs and gene structure, as revealed by motif and exon/intron analysis. The application of gene ontology (GO) and cis-elements has demonstrated that PbMGT genes exhibit a high degree of sensitivity to stressors and take part in chloroplast development and Mg+ ion transport. It was discovered by tissue-specific expression analysis that PbMGT genes might have a role in the development of organs. The critical significance of PbMGT was shown through comprehensive expression in five pear cultivars at various fruit developmental stages. The PbMGT5 gene was significantly expressed throughout fruit development, suggesting a role in the setting and ripening processes of pear fruits. For the first time, our research brought attention to the function of PbMGT genes as they relate to fruit development. Our research is likely to serve as an incentive for the development of pear breeding initiatives in the future.

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Integrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear

Cited by 24 publications

References 52 publications

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee

Transcriptomic Database Analysis of Magnesium Transporter (MGT) Gene Family in Pear (Pyrus bretschneideri) Revealed Its Role in Reproductive Stage Development

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