Biosynthesis of Volatile Compounds

Granell, Antonio; Rambla, José L.

doi:10.1002/9781118593714.ch6

Cited by 15 publications

(23 citation statements)

References 119 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This applies, for example, to C 6 aldehydes (hexanal and (Z)-3-hexenal) responsible for the “green” flavor note, cut grass aroma and fruity notes of grapes (Vilanova et al, 2010). Hexanal and (Z)-3-hexenal are formed, respectively, from linoleic and linolenic acids, after the action of a lipoxygenase (LOX) followed by a hydroperoxide lyase (HPL) (Granell and Rambla, 2013). Hexanal and (Z)-3-hexenal can then be reduced to their corresponding alcohols, 1-hexanol and (Z)-3-hexenol, respectively, by the action of an alcohol dehydrogenase (ADH) (Galliard et al, 1977).…”

Section: Resultsmentioning

confidence: 99%

“…They are both synthesized from the five-carbon precursors isopentenyl diphosphate (IPP) and dimethylallyl diphosphate (DMAPP). The carotenoid derived volatiles, such as the C 13 ketones β-ionone or β-damascenone, are synthesized by the oxidative cleavage of double bonds in carotenoids carried out by carotenoid cleavage dioxygenases (CCDs) (El Hadi et al, 2013; Granell and Rambla, 2013; Frusciante et al, 2014; Rubio-Moraga et al, 2014; Ahrazem et al, 2016). …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production

Rambla

Trapero-Mozos

Diretto³

et al. 2016

Front. Plant Sci.

Self Cite

View full text Add to dashboard Cite

Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during berry maturation in two grape varieties (Airén and Tempranillo) throughout 2010 and 2011. HS-SPME coupled to gas chromatography and mass spectrometry was applied for the identification and relative quantitation of these compounds. Principal component analysis was performed to search for variability between the two cultivars and evolution during 10 developmental stages. Results showed that there are distinct differences in volatile compounds between cultivars throughout fruit development. Early stages were characterized in both cultivars by higher levels of some apocarotenoids such as β-cyclocitral or β-ionone, terpenoids (E)-linalool oxide and (Z)-linalool oxide and several furans, while the final stages were characterized by the highest amounts of ethanol, benzenoid phenylacetaldehyde and 2-phenylethanol, branched-amino acid-derived 3-methylbutanol and 2-methylbutanol, and a large number of lipid derivatives. Additionally, we measured the levels of the different classes of volatile precursors by using liquid chromatography coupled to high resolution mass spectrometry. In both varieties, higher levels of carotenoid compounds were detected in the earlier stages, zeaxanthin and α-carotene were only detected in Airén while neoxanthin was found only in Tempranillo; more variable trends were observed in the case of the other volatile precursors. Furthermore, we monitored the expression of homolog genes of a set of transcripts potentially involved in the biosynthesis of these metabolites, such as some glycosyl hydrolases family 1, lipoxygenases, alcohol dehydrogenases hydroperoxide lyases, O-methyltransferases and carotenoid cleavage dioxygenases during the defined developmental stages. Finally, based on Pearson correlation analyses, we explored the metabolite-metabolite fluctuations within VOCs/precursors during the berry development; as well as tentatively linking the formation of some metabolites detected to the expression of some of these genes. Our data showed that the two varieties displayed a very different pattern of relationships regarding the precursor/volatile metabolite-metabolite fluctuations, being the lipid and the carotenoid metabolism the most distinctive between the two varieties. Correlation analysis showed a higher degree of overall correlation in precursor/volatile metabolite-metabolite levels in Airén, confirming the enriched aroma bouquet characteristic of the white varieties.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production

Rambla

Trapero-Mozos

Diretto³

et al. 2016

Front. Plant Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Quality aspects are genetically determined complex traits which are also affected by the environment [4,9]. Perception of aroma depends on both qualitative and quantitative differences in volatile organic compounds (VOCs) of different chemical nature, and also on the different odor threshold of each compound [10].…”

Section: Introductionmentioning

confidence: 99%

Melon Genetic Resources Characterization for Rind Volatile Profile

et al. 2020

Self Cite

View full text Add to dashboard Cite

A melon core collection was analyzed for rind volatile compounds as, despite the fact that they are scarcely studied, these compounds play an important role in consumer preferences. Gas chromatography coupled to mass spectrometry allowed the detection of 171 volatiles. The high volatile diversity found was analyzed by Hierarchical Cluster Analysis (HCA), giving rise to two major clusters of accessions. The first cluster included climacteric and aromatic types such as Cantalupensis, Ameri, Dudaim and Momordica, rich in esters; the second one mainly included non-climacteric non-aromatic types such as Inodorus, Flexuosus, Acidulus, Conomon and wild Agrestis, with low volatiles content, specifically affecting esters. Many interesting accessions were identified, with different combinations of aroma profiles for rind and flesh, such as Spanish Inodorus landraces with low aroma flesh but rind levels of esters similar to those in climacteric Cantalupensis, exotic accessions sharing high contents of specific compounds responsible for the unique aroma of Dudaim melons or wild Agrestis with unexpected high content of some esters. Sesquiterpenes were present in rinds of some Asian Ameri and Momordica landraces, and discriminate groups of cultivars (sesquiterpene-rich/-poor) within each of the two most commercial melon horticultural groups (Cantalupensis and Inodorus), suggesting that the Asian germplasm is in the origin of specific current varieties or that this feature has been introgressed more recently from Asian sources. This rind characterization will encourage future efforts for breeding melon quality as many of the characterized landraces and wild accessions have been underexploited.

show abstract

“…The process of ripening is characterized by the breakdown of chlorophyll and accumulation of anthocyanins or carotenoids and xanthophylls; the resulting vivid colors make the fruits visually appealing to potential seed dispersers [3]. The accompanying evolution of aromatic and volatile compounds, conversion of starches to sugars and softening of the mesocarp or cortical tissue make the fruits attractive to consumers [4]. The ripening process is categorized as ‘climacteric’ when there is a respiratory burst along with a peak in ethylene production [5].…”

Section: Introductionmentioning

confidence: 99%

Evidence for pre-climacteric activation of AOX transcription during cold-induced conditioning to ripen in European pear (Pyrus communis L.)

et al. 2019

View full text Add to dashboard Cite

European pears (Pyrus communis L.) require a range of cold-temperature exposure to induce ethylene biosynthesis and fruit ripening. Physiological and hormonal responses to cold temperature storage in pear have been well characterized, but the molecular underpinnings of these phenomena remain unclear. An established low-temperature conditioning model was used to induce ripening of ‘D’Anjou’ and ‘Bartlett’ pear cultivars and quantify the expression of key genes representing ripening-related metabolic pathways in comparison to non-conditioned fruit. Physiological indicators of pear ripening were recorded, and fruit peel tissue sampled in parallel, during the cold-conditioning and ripening time-course experiment to correlate gene expression to ontogeny. Two complementary approaches, Nonparametric Multi-Dimensional Scaling and efficiency-corrected 2-(ΔΔCt), were used to identify genes exhibiting the most variability in expression. Interestingly, the enhanced alternative oxidase (AOX) transcript abundance at the pre-climacteric stage in ‘Bartlett’ and ‘D’Anjou’ at the peak of the conditioning treatments suggests that AOX may play a key and a novel role in the achievement of ripening competency. There were indications that cold-sensing and signaling elements from ABA and auxin pathways modulate the S1-S2 ethylene transition in European pears, and that the S1-S2 ethylene biosynthesis transition is more pronounced in ‘Bartlett’ as compared to ‘D’Anjou’ pear. This information has implications in preventing post-harvest losses of this important crop.

show abstract

Biosynthesis of Volatile Compounds

Cited by 15 publications

References 119 publications

Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production

Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production

Melon Genetic Resources Characterization for Rind Volatile Profile

Evidence for pre-climacteric activation of AOX transcription during cold-induced conditioning to ripen in European pear (Pyrus communis L.)

Contact Info

Product

Resources

About