Changes in biosynthesis of aroma volatile compounds during on-tree maturation of ‘Pink Lady®’ apples

Villatoro, Carmen; Altisent, Rosa; Echeverría, Gemma; Graell, J.; López, Luisa; Lara, Isabel

doi:10.1016/j.postharvbio.2007.07.003

Cited by 80 publications

(59 citation statements)

References 38 publications

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“…Butyl acetate, hexyl acetate, 2-methylbutyl acetate and ethyl 2-methyl--butanoate are the most important esters due to their high content and impact on apple aroma of several varieties (6,52). Table 2 (6,12,14,(25)(26)(27)45,48,(53)(54)(55)(56)(57)(58)(59)(60)(61)(62) shows the main alcohols and esters in apples found in diff erent apple varieties at the moment of harvest.…”

Section: Volatile Aroma Compounds In Applementioning

confidence: 99%

“…Nonetheless, as apples mature, the rates of both lipid synthesis and degradation increase, causing a change in membrane fl uidity, thereby increasing its permeability to diff erent substrates (71,83). This, along with the breakdown of chloroplasts, which release fatt y acids such as linoleic (C18:2) and linolenic (C18:3) acids (71), make the LOX pathway an alternative to β-oxidation of the whole fruit, which is confi rmed by high activity of the LOX pathway enzymes during apple development (34,54,73,85).…”

Section: Fatt Y Acid Metabolismmentioning

confidence: 99%

“…Fig. 2 shows the formation of volatile aroma compounds from linoleic and linolenic acids through the LOX pathway, and Table 3 shows some studies that have been performed on enzymes from the LOX pathway in diff erent developmental stages of apples (13,15,34,40,44,45,54,72,73,75,79,85,96,106,(118)(119)(120)(121)(122)(123)(124)(125)(126)(127)(128)(129)(130)(131)(132)(133)(134)(135)(136).…”

Section: Lipoxygenase Pathwaymentioning

confidence: 99%

“…Starkrimson LOX activity increased in climacteric stage; subsequent reduction of activity (75) Jonagold LOX activity increased until 160 days aft er full bloom and then remained constant until harvest (85) Pink Lady LOX activity increased in climacteric stage; subsequent reduction of activity (54) Golden Reinders LOX activity decreased in the skin until harvest; it remained low and unchanged in the pulp (119) Golden …”

Section: Lipoxygenase (Lox)mentioning

confidence: 99%

“…On the tree Pink Lady HPL activity increased up to 1 month before harvest (54) Golden Reinders HPL activity decreased in apple skin with a slight increase at the beginning of climacteric stage, it remained lower and unchanged in the pulp (119)…”

Section: Hydroperoxide Lyase (Hpl)mentioning

confidence: 99%

See 4 more Smart Citations

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

152

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: Volatile Aroma Compounds In Applementioning

confidence: 99%

Section: Fatt Y Acid Metabolismmentioning

confidence: 99%

Section: Lipoxygenase Pathwaymentioning

confidence: 99%

Section: Lipoxygenase (Lox)mentioning

confidence: 99%

Section: Hydroperoxide Lyase (Hpl)mentioning

confidence: 99%

See 3 more Smart Citations

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

152

134

View full text Add to dashboard Cite

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Plant Metabolic Pathways and Flavor Biosynthesis

Sanz

Pérez

2010

Handbook of Fruit and Vegetable Flavors

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Flavor of Fruits and Fruit Products and their Sensory Qualities

Kabir

Sidhu

2012

Handbook of Fruits and Fruit Processing

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It is generally recognized that the flavor of fruit varies qualitatively and quantitatively depending on the cultivar, maturity stage, climate and cultural conditions, and the production area for each cultivar. The flavor changes that occur between production and consumption are of enormous interest to the food and flavor industry. The introduction of new fruits and their products into the market will only be successful if consumers' expectations in terms of flavor and sensory quality are satisfied. Due to the importance of aroma volatiles in sensory quality, recent advances have been made in research on isolation and characterization of the genes involved and responsible in the synthesis of aroma volatiles, which are crucial for the flavor and sensory quality of many fruits. Recent developments in fruit flavors and their sensory qualities are presented in this overview chapter. Major topics include: analytical chemistry of fruit flavors, flavor biogenesis, flavor precursors and biotechnology, sensory evaluation of fruits, enhancement of sensory quality, genetic improvement and variation in flavor quality, flavor of fruit products, factors affecting development of flavors, and sensory quality of fruits. Handbook of Fruits and Fruit Processing, Second Edition. Edited

show abstract

Changes in biosynthesis of aroma volatile compounds during on-tree maturation of ‘Pink Lady®’ apples

Cited by 80 publications

References 38 publications

Biochemistry of apple aroma: A review

Biochemistry of apple aroma: A review

Plant Metabolic Pathways and Flavor Biosynthesis

Flavor of Fruits and Fruit Products and their Sensory Qualities

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