Free and bound terpene compounds in papaya (Carica papaya, L.) fruit pulp

Heidlas, Juergen; Lehr, Mathias; Idstein, Heinz; Schreier, Peter

doi:10.1021/jf00125a018

Cited by 51 publications

(29 citation statements)

References 3 publications

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“…7,8 Among these contituents, linalool and benzyl isothiocyanate, 2-4 methyl butanoate 3 or ethyl butanoate 5 were the most abundant. Among these compounds the two first are typical representatives of enzymatically-induced volatiles formed by β-thioglucosidase activity from glucosinolates after disruption of cell tissue.…”

Section: Introductionmentioning

confidence: 98%

“…Among these compounds the two first are typical representatives of enzymatically-induced volatiles formed by β-thioglucosidase activity from glucosinolates after disruption of cell tissue. 5 Among the various papaya cultivars, the most extensive studies have been done on the Solo variety. For this cultivar some differences found in the chemical composition have been observed.…”

Section: Introductionmentioning

confidence: 99%

“…For this cultivar some differences found in the chemical composition have been observed. 2,[4][5][6] It has been shown with other tropical fruits that the composition of volatile components can very considerably, depending on the cultivar and/or region of production of the fruit. 9,10 Maradol variety is the most important cultivar grown in Cuba, whose volatiles have not been analysed before.…”

Section: Introductionmentioning

confidence: 99%

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Volatile components of papaya (Carica papaya L., Maradol variety) fruit

Pino¹,

Almora²,

Marbot

2003

Flavour & Fragrance J

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Volatile compounds were isolated from fresh papaya fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing GC. One hundred and sixty-six compounds were identified in the aroma concentrate, of which 77 were identified for the first time as papaya volatiles. Among the identified compounds, methyl butanoate, ethyl butanoate, 3-methyl-1-butanol and 1-butanol were found to be the major components. The esters of lower fatty acids were considered to contribute much to the typical papaya flavour.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Volatile components of papaya (Carica papaya L., Maradol variety) fruit

Pino¹,

Almora²,

Marbot

2003

Flavour & Fragrance J

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“…A large proportion of linalool and its oxides is often present as bound, glycosidic conjugates in the plant tissues, the aglycones being released upon fruit maturation or tissue disruption (Heidlas et al, 1984;Flath et al, 1990;Raguso and Pichersky, 1999). In the case of grape and tea, these compounds are released upon manufacturing processes for the production of wines and semifermented or fermented teas (Williams et al, 1980;Wang et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

CYP76C1 (Cytochrome P450)-Mediated Linalool Metabolism and the Formation of Volatile and Soluble Linalool Oxides in Arabidopsis Flowers: A Strategy for Defense against Floral Antagonists

Boachon¹,

Junker²,

Miesch³

et al. 2015

Plant Cell

144

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The acyclic monoterpene alcohol linalool is one of the most frequently encountered volatile compounds in floral scents. Various linalool oxides are usually emitted along with linalool, some of which are cyclic, such as the furanoid lilac compounds. Recent work has revealed the coexistence of two flower-expressed linalool synthases that produce the (S)-or (R)-linalool enantiomers and the involvement of two P450 enzymes in the linalool oxidation in the flowers of Arabidopsis thaliana. Partially redundant enzymes may also contribute to floral linalool metabolism. Here, we provide evidence that CYP76C1 is a multifunctional enzyme that catalyzes a cascade of oxidation reactions and is the major linalool metabolizing oxygenase in Arabidopsis flowers. Based on the activity of the recombinant enzyme and mutant analyses, we demonstrate its prominent role in the formation of most of the linalool oxides identified in vivo, both as volatiles and soluble conjugated compounds, including 8-hydroxy, 8-oxo, and 8-COOH-linalool, as well as lilac aldehydes and alcohols. Analysis of insect behavior on CYP76C1 mutants and in response to linalool and its oxygenated derivatives demonstrates that CYP76C1-dependent modulation of linalool emission and production of linalool oxides contribute to reduced floral attraction and favor protection against visitors and pests.

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“…A composição diversa de voláteis sintetizados ao longo do amadurecimento do mamão tem bastante impacto sobre a qualidade do fruto e quanto aos ácidos orgânicos, que também contribuem para a composição do flavor, o ácido cítrico é predominante no mamão, seguido do ácido málico, e seus teores diminuem com a maturação (ARRIOLA; MENCHU; ROLZ, 1980 (FUGGATE et al, 2010; ALMORA et al, 2004;PINO et al, 2003;HEIDLAS et al, 1984).…”

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Efeitos da conservação de mamão (Carica papaya cv. Golden) a baixa temperatura sobre os compostos voláteis constituintes do aroma

Gomes¹

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O mamão é uma importante cultura tropical no Brasil, sendo a cultivar Golden exportada para os Estados Unidos e Europa, onde é bastante apreciada por suas características sensoriais. Neste caso em particular, o uso da cadeia de frio desde a colheita, transporte e armazenamento pré-consumo contribui de maneira efetiva para o prolongamento da vida de prateleira dos frutos, uma vez que retarda o amadurecimento, o que é fundamental para que o fruto possa alcançar tais mercados em boas condições de comercialização. No entanto, embora se conheça que a redução de grande parte da atividade metabólica causada pelo frio possa alterar a emissão de substâncias voláteis e comprometer o aroma do fruto, a extensão e os detalhes de quais vias são afetadas não está totalmente claro. Assim, destacou-se como objetivo deste trabalho avaliar os efeitos do armazenamento a baixa temperatura sobre o perfil de compostos voláteis ao longo do amadurecimento e sobre a expressão gênica de enzimas relacionadas à biossíntese de componentes de impacto para o aroma do mamão. Foram feitas análises de cor da casca, firmeza da polpa e produção de etileno e CO 2 , a fim de caracterizar o amadurecimento dos frutos durante os experimentos. Os compostos voláteis foram extraídos através da técnica de microextração em fase sólida (SPME), separados por cromatografia gasosa e identificados por espectrometria de massa e a expressão gênica foi analisada por PCR em tempo real. Os resultados demonstraram que o armazenamento refrigerado, mesmo sob temperaturas consideradas seguras para a conservação do fruto, nas quais não há desenvolvimento de injúria pelo frio, afetou o perfil geral de compostos voláteis. O composto linalool, identificado como majoritário nas amostras controle, foi detectado em menor abundância nos frutos submetidos ao frio e, de acordo com análise estatística, foi significativo na diferenciação dos perfis dos dois grupos. Houve redução também dos níveis de transcritos de LIS, gene identificado como suposto codificador da enzima linalool sintase envolvida na formação de linalool no mamão. Estes dados indicam que modificações na transcrição de tal gene afetam a síntese de linalool, mas parecem existir outros fatores que participam da regulação de sua expressão gênica e das respostas ao efeito das baixas temperaturas. Assim, mais estudos acerca do assunto serão conduzidos pelo grupo a fim de compreender os mecanismos regulatórios do metabolismo do fruto submetido a baixas temperaturas e obter respostas que auxiliem no desenvolvimento de protocolos de conservação pós-colheita capazes de preservar as características do aroma, importante atributo de qualidade para esta cultura.Palavras-chave: pós-colheita, mamão papaia, amadurecimento, voláteis, linalool sintase, expressão gênica. Papaya is an important tropical crop in Brazil and cultivar Golden is exported to the United States and Europe, which is highly appreciated for its sensory characteristics. In this case, using low temperature from harvest, transport and storage contributes effectively t...

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Free and bound terpene compounds in papaya (Carica papaya, L.) fruit pulp

Cited by 51 publications

References 3 publications

Volatile components of papaya (Carica papaya L., Maradol variety) fruit

Volatile components of papaya (Carica papaya L., Maradol variety) fruit

CYP76C1 (Cytochrome P450)-Mediated Linalool Metabolism and the Formation of Volatile and Soluble Linalool Oxides in Arabidopsis Flowers: A Strategy for Defense against Floral Antagonists

Efeitos da conservação de mamão (Carica papaya cv. Golden) a baixa temperatura sobre os compostos voláteis constituintes do aroma

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