Physiology and Biochemistry of Fruit Flavors

Osorio, Sonia; Muñoz, C.; Valpuesta, Victoriano

doi:10.1002/9780470622834.ch2

Cited by 25 publications

(27 citation statements)

References 78 publications

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“…Both MVA and MEP routes result in the formation of isopentyl diphosphate (IPP) and its isomer dimethylallyl diphosphate (DMADP), intermediaries from which all terpenes are derived. Sesquiterpenes (C15) and triterpenes are produced via MVA pathway, while monoterpenes (C10), diterpenes (C20) and tetraterpenes (C40) are produced via MEP pathway (3,63,64,68,69,152,153). The catalytic conversion of the terpene precursors is carried out by terpene synthase enzymes.…”

Section: Terpenoids and Phenylpropenesmentioning

confidence: 99%

“…Volatile compounds are synthesized from fatt y acid metabolism, amino acid metabolism, and carbohydrate metabolism (5,63,64), through the following pathways (40): (i) straight-chain aldehydes, alcohols and esters are synthesized from lipids, mainly linolenic and linoleic acids, through β-oxidation and lipoxygenase activity (8,16), (ii) branched-chain aldehydes, alcohols and esters are derived from isoleucine (17,(65)(66)(67), (iii) terpenoids are synthesized via the mevalonate pathway (63,68) and deoxyxylulose phosphate pathway (69), and (iv) phenylpropanoids are synthesized from the phenylpropanoid pathway (70).…”

Section: Biosynthesis Of Volatile Compounds In Applesmentioning

confidence: 99%

See 1 more Smart Citation

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

143

134

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SummaryFlavour is a key quality att ribute of apples defi ned by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatt y and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre-and postharvest factors that cause a decline in apple fl avour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may aff ect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

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Section: Terpenoids and Phenylpropenesmentioning

confidence: 99%

Section: Biosynthesis Of Volatile Compounds In Applesmentioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

143

134

View full text Add to dashboard Cite

show abstract

“…Major progress has been achieved in defining the pathways for volatile biosynthesis in plants and this has resulted in the identification of many genes encoding biosynthetic enzymes (Yamashita et al, 1976;Schwab et al, 2008;Klee, 2010;Osorio et al, 2010;Pérez and Sanz, 2010). A number of these loci have been used in transgenic approaches to engineer volatile production (Beekwilder et al, 2004;Lunkenbein et al, 2006aLunkenbein et al, , 2006b).…”

mentioning

confidence: 99%

Genetic Analysis of Strawberry Fruit Aroma and Identification ofO-Methyltransferase FaOMTas the Locus Controlling Natural Variation in Mesifurane Content

Zorrilla-Fontanesi

Rambla²,

Cabeza³

et al. 2012

Plant Physiology

Self Cite

140

191

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Improvement of strawberry (Fragaria 3 ananassa) fruit flavor is an important goal in breeding programs. To investigate genetic factors controlling this complex trait, a strawberry mapping population derived from genotype '1392', selected for its superior flavor, and '232' was profiled for volatile compounds over 4 years by headspace solid phase microextraction coupled to gas chromatography and mass spectrometry. More than 300 volatile compounds were detected, of which 87 were identified by comparison of mass spectrum and retention time to those of pure standards. Parental line '1392' displayed higher volatile levels than '232', and these and many other compounds with similar levels in both parents segregated in the progeny. Cluster analysis grouped the volatiles into distinct chemically related families and revealed a complex metabolic network underlying volatile production in strawberry fruit. Quantitative trait loci (QTL) detection was carried out over 3 years based on a double pseudotestcross strategy. Seventy QTLs covering 48 different volatiles were detected, with several of them being stable over time and mapped as major QTLs. Loci controlling g-decalactone and mesifurane content were mapped as qualitative traits. Using a candidate gene approach we have assigned genes that are likely responsible for several of the QTLs. As a proof of concept we show that one homoeolog of the O-methyltransferase gene (FaOMT) is the locus responsible for the natural variation of mesifurane content. Sequence analysis identified 30 bp in the promoter of this FaOMT homoeolog containing putative binding sites for basic/helix-loop-helix, MYB, and BZIP transcription factors. This polymorphism fully cosegregates with both the presence of mesifurane and the high expression of FaOMT during ripening.

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“…The MVA pathway starts from acetyl CoA and gives rise to sesquiterpenes (C 15 ) and triterpenes (C 30 ) (including sterols). The MEP pathway starts with the condensation of pyruvate and D-glyceraldehyde-3-phosphate to form 1-deoxy-D-xylulose 5-phosphate, producing precursors for hemiterpenes (C 5 ), monoterpenes (C 10 ), and diterpenes (C 20 ) (reviewed in [2,7,8]) (Fig. 1).…”

Section: Terpenoidsmentioning

confidence: 99%

Metabolic engineering of aroma components in fruits

Aragüez

Valpuesta

2013

Biotechnology Journal

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Plants have the ability to produce a diversity of volatile metabolites, which attract pollinators and seed dispersers and strengthen plant defense responses. Selection by plant breeders of traits such as rapid growth and yield leads, in many cases, to the loss of flavor and aroma quality in crops. How the aroma can be improved without affecting other fruit attributes is a major unsolved issue. Significant advances in metabolic engineering directed at improving the set of volatiles that the fruits emit has been aided by the characterization of enzymes involved in the biosynthesis of flavor and aroma compounds in some fruits. However, before this technology can be successfully applied to modulate the production of volatiles in different crops, further basic research is needed on the mechanisms that lead to the production of these compounds in plants. Here we review the biosynthesis and function of volatile compounds in plants, and the attempts that have been made to manipulate fruit aroma biosynthesis by metabolic engineering. In addition, we discuss the possibilities that molecular breeding offers for aroma enhancement and the implications of the latest advances in biotechnological modification of fruit flavor and aroma.

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Physiology and Biochemistry of Fruit Flavors

Cited by 25 publications

References 78 publications

Biochemistry of apple aroma: A review

Biochemistry of apple aroma: A review

Genetic Analysis of Strawberry Fruit Aroma and Identification ofO-Methyltransferase FaOMTas the Locus Controlling Natural Variation in Mesifurane Content

Metabolic engineering of aroma components in fruits

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