Investigation of Volatiles in Charentais Cantaloupe Melons (<i>Cucumis melo</i>Var.<i>cantalupensis</i>). Characterization of Aroma Constituents in Some Cultivars

Aubert, Christophe; Bourger, Nelly

doi:10.1021/jf049777s

Cited by 88 publications

(67 citation statements)

References 26 publications

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“…Our findings indicate that the chemopreventative properties of a fruit, such as Katsura-uri, Makuwa-uri, and muskmelon, can depend on phytochemicals, i.e., MTPE, which are neither the vitamin nor fiber-based components. In addition, wild melons contain more MTPE than the midshelf and long-shelf life cultivars indicating differences in the ripening behaviors (30), and can thus influence the anticarcinogenic potential of melons.…”

Section: Discussionmentioning

confidence: 99%

3-Methylthiopropionic Acid Ethyl Ester, Isolated from Katsura-uri (Japanese pickling melon, Cucumis melo var. conomon), Enhanced Differentiation in Human Colon Cancer Cells

Nakamura

Nakayama

Ando

et al. 2008

J. Agric. Food Chem.

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The fully ripened fruit of Katsura-uri Japanese pickling melon (Cucumis melo var. conomon) has rarely been used for food because the midripened fruit is utilized for making pickles, but the fully ripened fruit is no longer valuable for pickles due to the fruit body being too soft. We have considered the utilization of the fully ripened Katsura-uri fruit that may be used for nonpickling products, particularly if the fully ripened fruit demonstrated health benefits such as anticarcinogenic properties. The phytochemical extract from the fully ripened fruit of Katsura-uri Japanese pickling melon was purified via a bioassay-guided fractionation scheme, which was based on the induction of differentiation in a RCM-1 human colon cancer cell line. On the criteria of two differentiation markers (duct formation and alkaline phosphatase activity), the most potent fraction contained a compound identified as 3-methylthiopropionic acid ethyl ester, based on GC retention time, EI-MS, 1 H NMR, and 13 C NMR spectra. Previously, the role of 3-methylthiopropionic acid ethyl ester was considered as an odor producing compound in many fruits, but this study indicates potential medical benefits of this compound.

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Section: Discussionmentioning

confidence: 99%

3-Methylthiopropionic Acid Ethyl Ester, Isolated from Katsura-uri (Japanese pickling melon, Cucumis melo var. conomon), Enhanced Differentiation in Human Colon Cancer Cells

Nakamura

Nakayama

Ando

et al. 2008

J. Agric. Food Chem.

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“…The characteristics of the nonripening parent lines and hybrids have not been studied in terms of ethylene biosynthesis or sensitivity. Data are available only for the production of aroma volatiles which are shown to be strongly reduced in long shelf-life varieties [13]. Nevertheless, by screening different cantaloupe melons, Zheng and Wolff [14], have found a correlation between ethylene production and post-harvest decay.…”

Section: Ethylene and Ripening Ratementioning

confidence: 99%

“…Traditional Charentais melons are highly aromatic, but new types of Charentais melons with mid or long shelf-life have been generated by the breeders in which some of the original sensory qualities have been affected, especially aromas [13], giving a good example of antagonism between extension of storage life and aroma volatile production. The genetic background of the parents used for generating these new phenotypes is not well defined, but it is predictable that they are impaired for either ethylene synthesis or perception.…”

Section: Role Of Ethylene In Aroma Volatiles Productionmentioning

confidence: 99%

Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit

2008

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Cantaloupe melons have a typical climacteric behaviour with ethylene playing a major role in the regulation of the ripening process and affecting the ripening rate. Crossing of Cantaloupe Charentais melon with a non-climacteric melon indicated that the climacteric character is genetically dominant and conferred by two duplicated loci only. However, other experiments made by crossing two non-climacteric melons have generated climacteric fruit, indicating that different and complex genetic regulation exists for the climacteric character. Suppression of ethylene production by antisense ACC oxidase RNA in Charentais melon has shown that, while many ripening pathways were regulated by ethylene (synthesis of aroma volatiles, respiratory climacteric and degreening of the rind), some were ethylene-independent (initiation of climacteric, sugar accumulation, loss of acidity and coloration of the pulp). Softening of the flesh comprised both ethylene-dependent and independent components that were correlated with differential regulation of cell wall degrading genes. These results indicate that climacteric (ethylene-dependent) and non-climacteric (ethylene-independent) regulation coexist during climacteric fruit ripening. In addition, ethylenesuppressed melons allowed demonstrating that the various ethylene-dependent events exhibited differential sensitivity to ethylene and that ethylene was promoting sensitivity to chilling injury. Throughout this review, the data generated with melon are compared with those obtained with tomato and other fruit.

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“…Melons of the Cantalupensis group tend to be more highly flavoured and have shorter storage life than Reticulatus group melons. Within the Cantalupensis group, Charentais cantaloupe melon that were bred for longer shelf life had 2-to 30-fold lower concentrations of volatile compounds than cultivars with shorter shelf life (Aubert and Bourger 2004). High flavour and poor shelf life have been associated with rapid ripening and a sharp climacteric phase (Hadfield et al 1995).…”

Section: Influence Of Maturity On Volatilementioning

confidence: 99%

Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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fruit as examples, this review focuses on recent developments in fruit aroma research. Both sensory studies and instrumental analysis confirm the importance of volatile production in fruit and its contribution to eating quality. Sensory analysis should further define the contribution of individual volatile compounds to total flavour quality. Volatile biosynthesis and its contribution to fruit eating quality is very complex, and is influenced by many factors, such as genome, harvest maturity, and postharvest handling and storage. Application of 1-methylcyclopropene (1-MCP) and transgenic lines suppressing ethylene action and biosynthesis demonstrate ethylene involvement in volatile formation and provide useful research tools to elucidate the volatile production process during fruit ripening. Cloning of genes and characterization of enzymes responsible for volatile production helps us to understand the biochemical pathways and control mechanisms. Despite the exciting developments in flavour research, several challenges still remain to be solved. An understanding of the fundamental mechanisms controlling changes in flavour quality is limited, and most biochemical pathways determining this quality trait are still unknown. As part of secondary metabolism, volatile production in fruit is a complex process with tightly controlled systems involving substrates, enzymes and energy from many pathways. It is our hope that the biochemical pathways regulating the synthesis of volatile compounds in fruit will be determined using integrated approaches, including biochemical, genomic, proteomic and microscopy tools to determine fundamental metabolism and its localization. Combining these efforts with direct measurement of sensory properties will lead us to new methods to optimize and retain fruit flavour in the market place.Key words: aroma, fruit ripening, volatile analysis, sensory, apple, strawberry, muskmelon Song, J. et Forney, C. F. 2008. Production et re´gulation de la saveur chez le fruit. Can. J. Plant Sci. 88: 537Á550. On mange de plus en plus de fruits frais, les consommateurs e´tant conscients de leur valeur nutritive et de leur roˆle dans la pre´vention de la maladie. Rehausser la saveur des fruits frais offerts au consommateur en accroıˆtrait la valeur, augmenterait leur consommation et engendrerait de nouveaux de´bouche´s. Une des principales caracte´ristiques associe´es au muˆrissement des fruits est la production d'aroˆmes. Prenant la pomme (Malus domestica), la fraise (Fragaria ananassa Duch.) et le melon brode( Cucumis melo L. var. reticulatus Naud; C. melo L. inodorus; C. melo L. cantalupensis) comme exemples, les auteurs passent en revue les progre`s re´cents re´alise´s dans la recherche sur l'aroˆme des fruits. Les e´tudes organoleptiques et les analyses instrumentales confirment l'importance de la production d'aroˆmes par le fruit et l'apport de ces derniers a`la qualite´gustative. Une analyse organoleptique devrait mieux pre´ciser la contribution des divers compose´s volatils a`la qualite´ge´ne´rale de la...

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Investigation of Volatiles in Charentais Cantaloupe Melons (Cucumis meloVar.cantalupensis). Characterization of Aroma Constituents in Some Cultivars

Cited by 88 publications

References 26 publications

3-Methylthiopropionic Acid Ethyl Ester, Isolated from Katsura-uri (Japanese pickling melon, Cucumis melo var. conomon), Enhanced Differentiation in Human Colon Cancer Cells

3-Methylthiopropionic Acid Ethyl Ester, Isolated from Katsura-uri (Japanese pickling melon, Cucumis melo var. conomon), Enhanced Differentiation in Human Colon Cancer Cells

Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit

Flavour volatile production and regulation in fruit

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