Changes in glycosylation patterns of monoterpenes during grape berry maturation in six cultivars of Vitis vinifera

Godshaw, Joshua; Hjelmeland, Anna K.; Zweigenbaum, Jerry; Ebeler, Susan E.

doi:10.1016/j.foodchem.2019.05.195

Cited by 38 publications

(64 citation statements)

References 26 publications

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“…In the case of aroma compounds, to date, all grape aroma-related derivatives have been found to be bound to a β-D-glucose, and such glucose can be further bound to malonic acid, arabinose, apiofuranose, or rhamnose to form the structures indicated in Figure 3. Recently, two trisaccharides have been also tentatively identified in grape [161,162]. According to the type of aglycone, glycoconjugates in grapes can be broadly classified into the following categories:…”

Section: Glycoconjugates As Aroma Precursorsmentioning

confidence: 99%

“…A glycoside precursor of 1,8-cineole, namely 2-exo-hydroxy-1,8-cineole, has been also identified in Falanghinna grapes [167]. Recently, two trisaccharides have been also tentatively identified in grape [161,162]. According to the type of aglycone, glycoconjugates in grapes can be broadly classified into the following categories:…”

Section: Glycoconjugates As Aroma Precursorsmentioning

confidence: 99%

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The Actual and Potential Aroma of Winemaking Grapes

Ferreira

2019

Biomolecules

103

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This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.

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Section: Glycoconjugates As Aroma Precursorsmentioning

confidence: 99%

Section: Glycoconjugates As Aroma Precursorsmentioning

confidence: 99%

The Actual and Potential Aroma of Winemaking Grapes

Ferreira

2019

Biomolecules

103

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“…BY and G4 had rich bound volatiles, which might give the grapes more aromatic characteristics [ 14 ]. The GBVs in ripe grapes might relate to the concentration of free volatiles, and more research is needed to reveal the relationships and impact factors for the profiles of free and bound volatiles [ 15 ]. Compared with V. vinifera grapes, such as Cabernet Sauvignon, the spine grapes had a richer bound aroma, which might give the wine a richer aroma type, such as floral, fruity, etc.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, the aroma substances of wine mainly come from grape berries, so the contents and types of aroma substances in grape berries determine the quality and type of wine aroma [ 7 , 11 ] Many grape cultivars mature at different time periods. Their soluble sugar, organic acid, anthocyanin, and GBV profiles are assumed to differ based on the differences in varieties and growth environment [ 13 , 14 , 15 ]. It would be beneficial for the development and use of wild grape resources if the varietal metabolite differences were clarified.…”

Section: Introductionmentioning

confidence: 99%

Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex)

Yue

Cao

et al. 2020

Foods

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Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of VdGST, VdF3′H, VdOMT, VdLDOX, and VdUFGT were significantly related to the anthocyanin biosynthesis and proportions. A total of 27 kinds of glycosidically bound volatiles (including alcohols, monoterpenes, esters, aldehydes, ketones, and phenolic acid) were identified in spine grapes, with Gaoshan #4 (G4) and BY grapes having the highest concentrations. The VdGT expression levels were closely related to glycosidically bound volatile concentrations. These results increase our understanding of the quality of wild spine grapes and further promote the development and use of wild grape resources.

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“…Various terpenoid substances are among the main components associated with the numbing taste of Z. armatum, including linalool (29.30%), limonene (14.30%), myrcene (6.02%), cineole (1.32%) and so on [7,10]. Terpenoids are a large category of necessary secondary metabolites in plants, includingmonoterpenes, diterpenes, sesquiterpenes, triterpenoids and other terpenoid-quinone compounds [11]. All of these downstream products accumulate from the terpenoid backbone biosynthesis pathway.…”

Section: Introductionmentioning

confidence: 99%

De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism

et al. 2020

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De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism Abstract Background: Zanthoxylum armatum (Z. armatum) is a highly economically important tree that presents a special numbing taste. However, the underlying regulatory mechanism of the numbing taste remains poorly understood. Thus, the elucidation of the key genes associated with numbing taste biosynthesis pathways is critical for providing genetic information on Z. armatumand the breeding of high-quality germplasms of this species.Results: Here, de novo transcriptome assembly was performed for the five major organs of Z. armatum, including the roots, stems, leaf buds, mature leaves and fruits. A total of 111,318 unigenes were generated with an average length of 1014 bp. Additionally, a large number of SSRs were obtained to improve our understanding of the phylogeny and genetics of Z. armatum. The organ-specific unigenes of the five major samples were screened and annotated via GO and KEGG enrichment analysis. A total of 53 and 34 unigenes that were exclusively upregulated in fruit samples were identified as candidate unigenes for terpenoid biosynthesis or fatty acid biosynthesis, elongation and degradation pathways, respectively. Moreover, 40 days after fertilization (Fr4 stage) could be an important period for the accumulation of terpenoid compounds during the fruit development and maturation of Z. armatum. The Fr4 stage could be a key point at which the first few steps of the fatty acid biosynthesis process are promoted, and the catalysis of subsequent reactions could be significantly induced at 62 days after fertilization (Fr6 stage). Conclusions: The present study realized de novo transcriptome assembly for the five major organs of Z. armatum. To the best of our knowledge, this study provides the first comprehensive analysis revealing the genes underlying the special numbing taste of Z. armatum. The assembled transcriptome profiles expand the available genetic information on this species and will contribute to gene functional studies, which will aid in the engineering of high-quality cultivars of Z. armatum.

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Changes in glycosylation patterns of monoterpenes during grape berry maturation in six cultivars of Vitis vinifera

Cited by 38 publications

References 26 publications

The Actual and Potential Aroma of Winemaking Grapes

The Actual and Potential Aroma of Winemaking Grapes

Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex)

De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism

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