Profiling Analysis of Volatile and Non-volatile Compounds in Vitis Vinifera Berries (cv. Chardonnay) and Spontaneous Bud Mutation

Zheng, Ting; Zhang, Saihang; Leng, Xiangpeng; Sadeghnezhad, Ehsan; Pervaiz, Tariq; Liu, Fanqi; Jia, Haifeng; Fang, Jinggui

doi:10.3389/fnut.2021.715528

Cited by 8 publications

(5 citation statements)

References 56 publications

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“…That this variation produces unexpected results is worthy of further study. Previous studies in orange and grape found that the mutants had significantly higher TSS/TA values compared to the wild type, indicating that they would ripen slightly earlier than the parental plants [32,33]. Contrary to this, our results have found that MT fruit TSS/TA was significantly lower, presumably maturing later in MT than WT.…”

Section: Natural Variation and Rootstocks Effect The General Morpholo...contrasting

confidence: 99%

Effect of Natural Variation and Rootstock on Fruit Quality and Volatile Organic Compounds of ‘Kiyomi tangor’ (Citrus reticulata Blanco) Citrus

Wang,

Zheng,

Deng

et al. 2023

IJMS

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In this study, we compared the fruit quality and color of ‘Kiyomi’ (WT) and its mutant (MT) grafted on Ziyang xiangcheng (Cj) (WT/Cj, MT/Cj), and the MT grafted on Trifoliate orange (Pt) (MT/Pt). The differences in sugar, organic acid, flavonoids, phenols, and volatile substances of the three materials were also analyzed by high performance liquid chromatography (HPLC) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS). The results showed significant differences in the appearance of WT/Cj, MT/Cj, and MT/Pt. MT/Pt, compared to WT/Cj, MT/Cj, had lower sugar, acid, phenol and flavonoid contents in the pulp. However, MT/Pt pulp was higher in vitamin C (VC), and the peel had significantly higher total phenol and flavonoid contents. In terms of pulp, WT/Cj had the greatest diversity of volatile organic compounds (VOCs). 4-methyl-1-pentanol was significantly higher in MT/Cj pulp, while MT/Pt pulp had a unique octanoic acid, methyl ester. VOCs were more diverse in the peels of the three materials. β-Myrcene and valencen were significantly higher in MT/Cj peels. In contrast, 16 unique VOCs were detected in MT/Pt, and D-limonene content was significantly higher than in WT/Cj and MT/Cj. The results suggest Trifoliate orange is a suitable rootstock for MT.

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Section: Natural Variation and Rootstocks Effect The General Morpholo...contrasting

confidence: 99%

Effect of Natural Variation and Rootstock on Fruit Quality and Volatile Organic Compounds of ‘Kiyomi tangor’ (Citrus reticulata Blanco) Citrus

Wang,

Zheng,

Deng

et al. 2023

IJMS

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“…2-phenylethyl acetate is a very valuable flavor compound that provides a stronger fruity character in wine ( Viana et al, 2009 ). Benzoic acid methyl ester is a food-grade oral favor additive ( Zheng et al, 2021 ). Most Maillard reaction products can offer a sweet, nutty, or popcorn-like flavor ( Hinneh et al, 2018 ), in which 1H-Pyrrole-2,5-dione, 3-ethyl-4-methyl- has been reported as a flavor marker in dark tea (strongly associated with an aged fragrance) and 2,5-dimethylpyrazine offers a cocoa flavor ( Zhang et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco

Cai

Zhu

et al. 2023

Front. Microbiol.

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Flue-cured tobacco (FCT) is an economical raw material whose quality affects the quality and cost of the derived product. However, the time-consuming and inefficient spontaneous aging is the primary process for improving the FCT quality in the industry. In this study, a function-driven co-culture with functional microorganisms was built in response to the quality-driven need for less irritation and more aroma in FCT. The previous study has found that Bacillus kochii SC could degrade starch and protein to reduce tobacco irritation and off-flavors. The Filobasidium magnum F7 with high lipoxygenase activity was screened out for degrading higher fatty acid esters and terpenoids to promote the aroma and flavor of FCT. Co-cultivation with strain SC and F7 obtained better quality improvement than mono-culture at an initial inoculation ratio of 1:3 for 2 days, representing a significant breakthrough in efficiency and a reduction in production costs compared to the more than 2 years required for the spontaneous aging process. Through the analysis of microbial diversity, predicted flora functions, enzyme activities and volatile compositions within the mono- and co-cultivation, our study showed the formation of a function-driven co-culture between two strains through functional division of labor and nutritional feeding. Herein, the function-driven co-culture via bioaugmentation will become an increasingly implemented approach for the tobacco industry.

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“…The ScB is an important alternative when it comes to reducing sulfur dioxide rates, in addition to requiring lower recurrence doses. According to Togores, 16 yeasts form or consume sulfites during alcoholic fermentation. The formation varies between 10 and 30 mg L −1 , whereas consumption can be up to 100 mg L −1 , and the present work results (Table 1) show clearly that different strains of S. cerevisiae imply changes in the parameter.…”

Section: Physicochemical Analyses Of Must End Of Fermentation and Bas...mentioning

confidence: 99%

Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co‐inoculation with Torulaspora delbrueckii and utilization of bentonite

Hickert,

Cattani,

Manfroi

et al. 2023

Biotech and App Biochem

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The worldwide production of sparkling wines has been growing annually, driven by a market demand for high quality and more complex products. The present study aimed to evaluate the fermentation of Chardonnay must using two different Saccharomyces cerevisiae yeasts, either alone (from commercial brands A and B) or in combination with Torulaspora delbrueckii (ScA + Td and ScB + Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA + Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the S. cerevisiae strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB + Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co‐inoculation of S. cerevisiae with T. delbrueckii can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile.

show abstract

Profiling Analysis of Volatile and Non-volatile Compounds in Vitis Vinifera Berries (cv. Chardonnay) and Spontaneous Bud Mutation

Cited by 8 publications

References 56 publications

Effect of Natural Variation and Rootstock on Fruit Quality and Volatile Organic Compounds of ‘Kiyomi tangor’ (Citrus reticulata Blanco) Citrus

Effect of Natural Variation and Rootstock on Fruit Quality and Volatile Organic Compounds of ‘Kiyomi tangor’ (Citrus reticulata Blanco) Citrus

Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco

Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co‐inoculation with Torulaspora delbrueckii and utilization of bentonite

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