Genes and Enzymes Involved in Strawberry Flavor Formation

Schwab, Wilfried; Lunkenbein, Stefan; Klein, Dieter; Salentijn, E.M.J.; Raab, Thomas; Muñoz‐Blanco, Juan

doi:10.1021/bk-2008-0988.ch015

Cited by 2 publications

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“…10 Genes and enzymes involved in these biological processes also provide promising methods in genetic engineering for flavor generation as well. 11 On the other hand, acetylformoin has been substantiated as the key transient intermediate derived from glucose via reduction, keeping the sugar skeleton intact during the whole reaction. 12 In addition, interaction of different amino acids and sugars offers various potential pathways during the thermal reaction, indicating how contributions of each HDMF pathway evolve in the whole process.…”

Section: ■ Introductionmentioning

confidence: 99%

“…The dynamic evolution of HDMF and its derivatives at ripening stages indicates its function as an interorganism signal molecule, in order to attract insects to disperse plant seeds . Genes and enzymes involved in these biological processes also provide promising methods in genetic engineering for flavor generation as well . On the other hand, acetylformoin has been substantiated as the key transient intermediate derived from glucose via reduction, keeping the sugar skeleton intact during the whole reaction .…”

Section: Introductionmentioning

confidence: 99%

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Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Xiao

Huang

2021

ACS Food Sci. Technol.

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4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), one of the most important volatile compounds from the 3(2H)furanone family, makes vitally important contributions to aromas related to various foods. Because of the relatively low threshold itself, HDMF is especially considered as a potent aroma compound and greatly appreciated by the food industry. Substantial progress has been made to elucidate its formation pathways both in natural fruits and in thermal processes with respect to biosynthesis and the Maillard reaction, respectively. Interaction with sulfur-containing amino acids also generates characteristic meaty flavors. HDMF easily reacts with other compounds in food systems, being affected by parameters under different conditions and showing strong antioxidant activities. Nevertheless, unstable properties may also make its evolution possible in various and complex reaction cascades, leading to different key aroma compounds. This review is based on the sensory significance of HDMF to discuss its formations, stability, and interactions in flavor generation.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Xiao

Huang

2021

ACS Food Sci. Technol.

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Identification and validation of FaP1D7, a putative marker associated with the biosynthesis of methyl butanoate in cultivated strawberry (Fragaria x ananassa)

Gor

Candappa

Silva

et al. 2017

Sci Rep

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Breeding strawberry (Fragaria x ananassa) with enhanced fruit flavour is one of the top breeding goals of many strawberry-producing countries. Although several genes involved in the biosynthetic pathways of key aroma compounds have been identified, the development and application of molecular markers associated with fruit flavour remain limited. This study aims to identify molecular markers closely linked to genes controlling strawberry aroma. A purpose-built Subtracted Diversity Array (SDA) known as Fragaria Discovery Panel (FDP) was used for marker screening. Polymorphic sequences associated with key aroma compounds were identified from two DNA bulks with extreme phenotypes, established using 50 F1 progeny plants derived from Juliette X 07-102-41 cross, two strawberry genotypes differing in aroma profile. A total of 49 polymorphic markers for eight key aroma compounds were detected using genotypic data of the extreme DNA bulks and phenotypic data obtained from gas chromatography-mass spectrometry (GC-MS). A similarity search against the physical maps of Fragaria vesca revealed that FaP1D7 is linked to genes potentially involved in the synthesis of methyl butanoate. A C/T SNP was detected within the feature, which could possibly be converted to a molecular tool for rapid screening of the strawberry accessions for their methyl butanoate production capacity.

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Genes and Enzymes Involved in Strawberry Flavor Formation

Cited by 2 publications

References 0 publications

Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Identification and validation of FaP1D7, a putative marker associated with the biosynthesis of methyl butanoate in cultivated strawberry (Fragaria x ananassa)

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