Über die Biogenese von Aromastoffen bei Pflanzen und Früchten, XVII* Anabole Leistung von Erdbeerfruchtgewebe bei der Biosynthese von Aromastoffen / On the Biogenesis of Aroma Compounds in Plants and Fruits, XVII * Anabolic Properties of Strawberry Fruit Tissue for the Biosynthesis of Aroma Compounds

Abstract

Slices from ripe strawberry fruit (in shape o f segments) metabolize exogenous L-alanine, acetate, pyruvate, n-butyrate, 2-ketovalerianate, n-butanal, n-hexanoate or d,l-mevalonic acid-&-lactone to yield fruit-typical aroma compounds and some o f them to considerable extent. Employing standard-controlled aroma separation by liquid-liquid-extraction, as well as prefrac tionation on silica gel, tl\e aroma components were determined by GC and GC-MS. Alkyldonors were converted more quickly and selectively than acyldonors, the former resulting in twenty -to thirtyfold increase in some of the concentrations o f fruit-esters under specific conditions. The increase in ester biosynthesis feeding L-alanine is directly proportional to the concen tration of substrate up to 3 mmol/1. After addition of the above mentioned precursors the con centration of (-l-)-nerolidol, a terpenoid compound o f strawberry aroma, is increased.

Evolution of volatile profile and aroma potential of ‘Gold Finger’ table grapes during berry ripening

“…Overall, the aroma substances present in grapes can be classified into three categories, according to their biosynthetic pathways: aromas derived from fatty acid metabolism, aromas derived from isoprene metabolism, and aromas derived from amino acid metabolism 29 . Aroma substances derived from fatty acid metabolism use fatty acids as precursors, and form various linear fatty aldehydes, linear fatty alcohols, linear fatty acids, linear fatty esters, and linear fatty ketones via oxidation 30 . Aromatic substances derived from the amino acid metabolism pathway use amino acids as precursors, and form branched chain alcohols, aldehydes, acids, ketones, esters, aromatic aroma substances, and volatile phenols via a series of enzyme‐catalyzed reactions 29,31 .…”

“…29 Aroma substances derived from fatty acid metabolism use fatty acids as precursors, and form various linear fatty aldehydes, linear fatty alcohols, linear fatty acids, linear fatty esters, and linear fatty ketones via oxidation. 30 Aromatic substances derived from the amino acid metabolism pathway use amino acids as precursors, and form branched chain alcohols, aldehydes, acids, ketones, esters, aromatic aroma substances, and volatile phenols via a series of enzyme-catalyzed reactions. 29,31 Isoprene-derived aroma compounds use isoprene as a precursor to synthesize terpenes and various norisoprenoid aroma compounds.…”