Studies of aroma constituents bound as glycosides in tomato

Marlatt, Carolyn.; Ho, Chi Tang; Chien, Mingjien

doi:10.1021/jf00014a016

Cited by 63 publications

(56 citation statements)

References 22 publications

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“…Many volatile compounds are detectable as glycoconjugates in tomato fruit (Buttery et al, 1990;Marlatt et al, 1992;Ortiz-Serrano and Gil, 2007). Emission of the three PhP volatiles studied here has been observed upon enzymatic or acid hydrolysis of tomato fruit glycosidic extracts (Marlatt et al, 1992;Ortiz-Serrano and Gil, 2007).…”

Section: Emission Of Php Volatiles From Tomato Fruit Upon Tissue Disrmentioning

confidence: 76%

“…Emission of the three PhP volatiles studied here has been observed upon enzymatic or acid hydrolysis of tomato fruit glycosidic extracts (Marlatt et al, 1992;Ortiz-Serrano and Gil, 2007). In vivo, volatile compounds can be liberated from their glycosidically bound forms (e.g.…”

Section: Emission Of Php Volatiles From Tomato Fruit Upon Tissue Disrmentioning

confidence: 97%

“…It is well known that some tomato volatiles accumulate in fruit tissue during ripening and are stored as nonvolatile sugar conjugates (Buttery et al, 1990;Marlatt et al, 1992;Ortiz-Serrano and Gil, 2007). It has been suggested that the cleavage of such glycosidically bound volatile precursors is mediated through glycosidases liberated or activated upon disruption of cellular compartments when cells become stressed or are damaged (Mizutani et al, 2002).…”

Section: Lc-qtof-ms and Mmsr Ionmentioning

confidence: 99%

“…In summary, we showed that, in tomato fruit, emission of the PhP volatiles guaiacol, MeSA, and eugenol appear to be regulated by means of a developmentally programmed modification of their glycosylated precursors. Tomato fruits have a large reserve of important flavor volatiles stored as glycosides (Buttery et al, 1990;Marlatt et al, 1992;Ortiz-Serrano and Gil, 2007). This principle influencing the emission of flavor volatiles through their glycoconjugate modification could pave the way for new strategies to control fruit quality characteristics such as flavor and taste.…”

Section: Emission Of Php Volatiles From Tomato Fruit Upon Tissue Disrmentioning

confidence: 99%

“…In tomato fruit, many volatile compounds, including PhP volatiles, are bound as glycosides, thus representing an aroma reserve (Buttery et al, 1990;Marlatt et al, 1992;Ortiz-Serrano and Gil, 2007). Such glycosidically bound volatiles can be liberated when cell compartmentation is destroyed, as happens on consumption of fresh fruits or industrial processing or as may happen during late ripening stages.…”

mentioning

confidence: 99%

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A Role for Differential Glycoconjugation in the Emission of Phenylpropanoid Volatiles from Tomato Fruit Discovered Using a Metabolic Data Fusion Approach

Tikunov

Vos²,

González-Paramás³

et al. 2009

Plant Physiology

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A role for differential glycoconjugation in the emission of phenylpropanoid volatiles from ripening tomato fruit (Solanum lycopersicum) upon fruit tissue disruption has been discovered in this study. Application of a multiinstrumental analytical platform for metabolic profiling of fruits from a diverse collection of tomato cultivars revealed that emission of three discriminatory phenylpropanoid volatiles, namely methyl salicylate, guaiacol, and eugenol, took place upon disruption of fruit tissue through cleavage of the corresponding glycoconjugates, identified putatively as hexose-pentosides. However, in certain genotypes, phenylpropanoid volatile emission was arrested due to the corresponding hexose-pentoside precursors having been converted into glycoconjugate species of a higher complexity: dihexose-pentosides and malonyl-dihexose-pentosides. This glycoside conversion was established to occur in tomato fruit during the later phases of fruit ripening and has consequently led to the inability of red fruits of these genotypes to emit key phenylpropanoid volatiles upon fruit tissue disruption. This principle of volatile emission regulation can pave the way to new strategies for controlling tomato fruit flavor and taste.

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