Deficiency of Linolenic Acid in Lefad7 Mutant Tomato Changes the Volatile Profile and Sensory Perception of Disrupted Leaf and Fruit Tissue

Canoles, Mauricio; Beaudry, Randolph M.; Li, Chuanyou; Howe, Gregg A.

doi:10.21273/jashs.131.2.284

Cited by 13 publications

(11 citation statements)

References 34 publications

(43 reference statements)

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“…Similar patterns of reductions in LA, LeA, and OA during storage could explain the decrease in the total levels of aldehydes. However, the decline in C 6 aldehydes from the ETH-treated 'Tianbao' fruit was not likely to have been caused by changes in FA precursors during fruit ripening, although previous studies have shown that modification of FA profiles can cause changes in the levels of volatile compounds (Canoles and Beaudry, 2006). Such a result may be due to the higher activities of ADH or AAT in fruit treated with ETH, which can catalyze the conversion of more aldehydes to downstream products, although increased levels of LOX and HPL activity have been simultaneously observed in ETH-treated fruit.…”

Section: Discussionmentioning

confidence: 77%

Role of Ethylene in the Biosynthetic Pathway of Related-aroma Volatiles Derived from Fatty Acids in Oriental Sweet Melon

Li¹,

Jin

et al. 2016

J. Amer. Soc. Hort. Sci.

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The catabolism of fatty acid (FA) is regarded as a key pathway of aroma volatile compounds in oriental sweet melon (Cucumis melo var. makuwa). In our research, two cultivars of oriental sweet melon, Caihong7 and Tianbao, were employed to illuminate which step of the biosynthetic pathway of aroma compounds could be regulated by ethylene (ETH). The role of ETH in determining the profiles of straight-chain aroma volatile compounds, levels of FA as aroma precursors, activities of aroma-related enzymes derived from FA pathway, and expression patterns of key enzymes were investigated. Overall, exogenous application of ETH increased the production rates of endogenous ETH and levels of FA. Compared with control, the level of straight-chain esters, especially the acetate, hexanoate, and hexyl esters, was significantly increased by ETH, whereas the content of alcohol and aldehyde reduced. In addition, the metabolism of free FA included linoleic acid (LA), linolenic acid (LeA), and oleic acid (OA) appeared to be ETH-dependent. The activities of lipoxygenase (LOX), alcohol dehydrogenase (ADH), and alcohol acetyltransferase (AAT) as well as the expression patterns of Cm-ADH1, Cm-ADH2, Cm-AAT1, and Cm-AAT4 were positively regulated by ETH. In contrast, hydroperoxide lyase (HPL) and Cm-AAT2 and Cm-AAT3 seemed to be independent of ETH modulation. These results suggested that the dissimilation of FA included LA, LeA, and OA into the acetate, hexanoate, and hexyl esters mainly through ETH regulating the LOX pathway by enhancing the expression of particular members of aroma-related key enzyme gene families as well as the activities of dehydrogenation and esterification.

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Section: Discussionmentioning

confidence: 77%

Role of Ethylene in the Biosynthetic Pathway of Related-aroma Volatiles Derived from Fatty Acids in Oriental Sweet Melon

Li¹,

Jin

et al. 2016

J. Amer. Soc. Hort. Sci.

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“…Similar findings were found when the expression of a yeast Δ‐9 desaturase gene was altered to produce higher concentrations of oleic acid and linoleic acid, which caused hexanal and 1‐hexanol to be more than two times greater than the control (Wang and others 1996). Breeding tomatoes with higher levels of linoleic acid and lower levels of linolenic acid caused an increase in hexanal and a decrease in ( Z )‐3‐hexenal formation (Canoles and others 2006).…”

Section: Resultsmentioning

confidence: 99%

“…Hexanal and 1‐hexanol were more than two times greater in the tomato with higher levels of fatty acids than the control (Wang and others 1996). Tomatoes with higher levels of linoleic acid and lower levels of linolenic acid caused an increase in hexanal and a decrease in ( Z )‐3‐hexenal (Canoles and others 2006). Certain fatty acids have been found to correlate with the formation of some of their successor flavor volatiles.…”

Section: Introductionmentioning

confidence: 99%

Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh

Ties¹,

Barringer²

2012

Journal of Food Science

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: Ten different varieties of tomatoes were separated into peel and flesh and each portion was measured separately. Headspace volatiles were measured in real time using selected ion flow tube mass spectrometry. Lipoxygenase activity was measured using the adsorption of conjugated dienes formed by lipoxygenase. Lipid was extracted and fatty acids were quantified using a gas chromatograph. Volatiles were significantly greater in the peel than flesh when there was a significant difference. The lipoxygenase activity of flesh and peel correlated with the volatiles produced by the lipoxygenase pathway. There was no correlation with other volatiles, which are not dependent on lipid oxidation by lipoxygenase. The lipoxygenase activity, total fatty acid content, and linolenic acid of the peel were greater than the flesh, which is directly related to an increase in fresh, green volatiles. Addition of exogenous lipoxygenase had no effect on lipoxygenase‐derived volatiles formed. The addition of linoleic acid caused an increase in hexanal, 1‐hexanol, and (E)‐2‐heptenal in the flesh and (E)‐2‐heptenal in the peel. Stored unrefrigerated peel had higher volatile concentrations, whereas refrigerated peel had significantly lower concentration than day 0. Storage decreased lipoxygenase activity in the unrefrigerated and refrigerated peel, but had no effect on the fatty acid content. Overall, linolenic acid was the most important to the formation of headspace volatiles, but lipoxygenase activity and unknown factors are also important. Practical Application: The peel of a tomato is most beneficial to the production of volatiles associated with the fresh aroma of tomatoes; therefore, it should be used in the processing of tomato products to produce a fresh, green aroma rather than being removed. Knowledge of the effects of lipoxygenase activity, total fatty acid content, and fatty acid profile on flavor volatiles will allow for better selection of a variety for raw consumption.

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“…Also, it is not unlikely that the unsaturated aldehyde fraction and, particularly, hexanal, may be due to lipid peroxidation during sampling and freezing (Ma et al, 2007). It has also been reported that hexanal increases with increasing harvest maturity, which could lead to development of off-flavours in stored melon and fresh-cut products (Beaulieu & Grimm, 2001) and in tomato (Canoles et al, 2006). However, hexanal slightly changes during PS senescence compared with other NILs (Obando-Ulloa et al, 2009).…”

Section: Discussionmentioning

confidence: 97%

“…ever, shows many aroma compounds, most of them aldehydes (Table 1). Even though some aldehydes are not easily detectable by the human nose, others have a low human detection threshold (Baldwin, 2002;Beaulieu & Baldwin, 2002;Canoles, Beaudry, Li, & Howe, 2006), and are important for the flavour of tomato, cucumber, peppers and other vegetables (Baldwin, 2002;Canoles et al, 2006). Aldehydes with low molecular weight are associated with immature stages in climacteric Cantaloupe melons (Beaulieu & Grimm, 2001).…”

Section: Discussionmentioning

confidence: 99%

Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)

et al. 2010

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a b s t r a c tThis paper characterizes the aroma volatile profile found in a collection of near-isogenic lines (NILs) of melon (Cucumis melo L.) obtained by solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. The collection was built with introgressions of an exotic accession (PI 161375) into the parental line 'Piel de sapo' (PS) and was useful for mapping quantitative trait loci (QTLs) associated with melon flesh aroma. The aroma profile was composed of 24 compounds detected in PS or the NILs: three esters, six aldehydes, three alkanes, three aromatic hydrocarbons, two terpenes, two ketones, one alcohol, one sulphur-derived compound, one cyclic branched alkene, one naphthalene and one ether. Hexanal showed the highest relative concentration in the collection, followed by camphor and methanethiolate with no difference between PS and the NILs. These results allowed us to map four QTLs in linkage groups IV, VIII and XI associated with the formation of 3-hydroxy-2,4,4-trimethylpentyl 2-methylpropanoate, octanal and (Z,Z)-3,6-nonadienal.

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Deficiency of Linolenic Acid in Lefad7 Mutant Tomato Changes the Volatile Profile and Sensory Perception of Disrupted Leaf and Fruit Tissue

Cited by 13 publications

References 34 publications

Role of Ethylene in the Biosynthetic Pathway of Related-aroma Volatiles Derived from Fatty Acids in Oriental Sweet Melon

Role of Ethylene in the Biosynthetic Pathway of Related-aroma Volatiles Derived from Fatty Acids in Oriental Sweet Melon

Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh

Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)

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