Changes of Aroma Components in Hongdeng Sweet Cherry During Fruit Development

Zhang, Xu; Jiang, Yuanmao; Peng, Futian; He, Naibo; Li, Yanju; Dang, Zhao

doi:10.1016/s1671-2927(07)60186-2

Cited by 40 publications

(55 citation statements)

References 11 publications

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“…Another author has reported that some volatile compounds, such as benzaldehyde, showed very weak attraction effects in all adult physiological stages of female B. dorsalis (Ling, 2013), and the results of our study also showed that some OBPs were down-regulated, perhaps due to the weak affinity of volatiles to some OBPs. A similar phenomenon was observed in the case of ester alcohols, the major constituents of aromatic odour in most fruits, which plays an essential role in the attraction behaviour of B. dorsalis (Zhang et al, 2007). Tephritidae have shown significant differences in their responses to other esters, such as beer waste yeast, hydrolysates, and volatile compounds of the other 3 kinds of esters (Du et al, 2012).…”

Section: Discussionsupporting

confidence: 52%

Protein Baits, Volatile Compounds and Irradiation Influence the Expression Profiles of Odorantbinding Protein Genes in Bactrocera Dorsalis (Diptera: Tephritidae)

Idrees¹

2017

Appl. Ecol. Env. Res.

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Idrees et al.: Protein baits, volatile compounds and irradiation influence the expression profiles of odorant-binding protein genes inBactrocera dorsalis Fuzhou, Fujian, 350002, *Corresponding author e-mail: jiqinge@yeah.net; phone: +86-0-59-183-789-420; fax:+86-0-59-183-789-421 (Received 4 th Jul 2017; accepted 18 th Oct 2017)Abstract. Chemical communication in insects is based on odorant-binding proteins (OBPs), but the molecular mechanisms by which these OBPs allow the perception of volatiles and host chemicals remain unclear. Bactrocera dorsalis (Hendel) is one of the most economically important pests of fruits and vegetables. In this study, the OBPs of B. dorsalis (BdorOBPs) were evaluated in response to different attractive protein baits, brewer's yeast volatile compounds and irradiation. The expression of 10 genes encoding OBPs in the antennae of B. dorsalis during three adult physiological life stages (pre-mating, post-mating and post-oviposition) were analysed. All selected BdorOBP genes were found to contain one conserved pheromone-binding protein/general-odorant-binding protein domain (PBP-GOBP), except OBP8, which contained two of these conserved domains. An unrooted phylogenetic tree was constructed to show the relationships among these 10 BdorOBPs and the OBPs belonging to the same OBP family in other insects. We found significantly different transcript expression profiles in each OBP gene at each stage in response to different treatments; these results revealed that OBP2 expression was significantly increased in response to baits at each adult physiological stage, while OBP2, OBP5 and OBP1 were highly expressed in response to combined-volatiles treatment at all tested physiological stages. OBP3, OBP5 and OBP10 showed high expression in response to irradiation at all tested physiological stages. Thus, we infer that protein baits, brewer's yeast volatiles and irradiation significantly influence the transcript levels of OBP genes, which may act in olfactory perception.

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Section: Discussionsupporting

confidence: 52%

Protein Baits, Volatile Compounds and Irradiation Influence the Expression Profiles of Odorantbinding Protein Genes in Bactrocera Dorsalis (Diptera: Tephritidae)

Idrees¹

2017

Appl. Ecol. Env. Res.

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“…Dalbasti, Lambert, and Sweetheart; however, some alcohol compounds (1‐decanol, ( Z )‐2‐penten‐1‐ol, 1‐heptanol, 1‐nonanol, phenethyl alcohol, and cinnamyl alcohol) were identified in only few cultivars (Table ). A total of 17 aldehydes were identified in the sweet cherries and it was reported that aldehydes are major contributor to the aroma of sweet cherry (Bernalte and others ; Zhang and others ). Aldehydes can have low perception threshold and are characteristic volatiles in sweet cherries (Mattheis and others ; Bernalte and others ).…”

Section: Resultsmentioning

confidence: 99%

Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

Hayaloğlu

Demir

2015

Journal of Food Science

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The paper reports the phenolic, anthocyanin, and volatile compounds and sensory characteristics of 12 cultivars of sweet cherries including cvs. Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0-900 Ziraat. Eight individual phenolic compounds were determined by the HPLC-DAD method. Among these cherries, cvs. Bing, Durona di Cesena, and Lambert contained higher levels of total individual phenolic compounds than the other cultivars. Six anthocyanins were detected in cherries and cyanidin-3-O-rutinoside was principal and it was the highest level in cv. Bing. The major volatiles found were 1-hexanol, (E)-2-hexen-1-ol, benzylalcohol, hexenal, (E)-2-hexenal, and benzaldehyde. Sensory evaluation of the cherries showed that cvs. Belge, Bing, Dalbasti, and Summit have higher textural and flavor scores than others. It was concluded that the same compounds for phenolic or volatiles profiles of sweet cherries were similar in qualitative; however, quantitative differences were observed in these cultivars.

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“…Similarly, it was detected with high concentration in young Cabernet Sauvignon red wine [28], various liqueurs [29] and young wines from the Denomination of Origin "Vinos de Madrid" [30]. Alcohols have been reported in cherry fruits [31,32]. 3-methyl-1-butanol was ranged from 3.378 to 201.067 mg L −1 .…”

Section: Quantitative Analysis Of Odor-active Compoundsmentioning

confidence: 90%

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

Niu

Zhang

Xiao

et al. 2011

Journal of Chromatography B

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Changes of Aroma Components in Hongdeng Sweet Cherry During Fruit Development

Cited by 40 publications

References 11 publications

Protein Baits, Volatile Compounds and Irradiation Influence the Expression Profiles of Odorantbinding Protein Genes in Bactrocera Dorsalis (Diptera: Tephritidae)

Protein Baits, Volatile Compounds and Irradiation Influence the Expression Profiles of Odorantbinding Protein Genes in Bactrocera Dorsalis (Diptera: Tephritidae)

Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

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