Geographic variation in the flavour volatiles of Alphonso mango

Kulkarni, Ram; Chidley, Hemangi G.; Pujari, K. H.; Giri, Ashok P.; Gupta, Vidya S.

doi:10.1016/j.foodchem.2011.06.053

Cited by 40 publications

(26 citation statements)

References 26 publications

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“…The fruits of cultivar Alphonso contained higher amounts of these two compounds than those found in any other cultivar (Pandit et al 2009a), and ripening of Alphonso fruits was characterized by de novo appearance and increase in the level of these furanones (Pandit et al 2009b). Although furanones are not the most dominant compounds of the Alphonso fruits quantitatively, the low odour detection threshold of furanones makes their contribution to Alphonso mango flavor, about 20-fold higher than that of any other volatile compound, in terms of odour units (Kulkarni et al 2012). …”

Section: Introductionmentioning

confidence: 99%

An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls

et al. 2013

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Two furanones, furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone), are important constituents of flavor of the Alphonso cultivar of mango (Mangifera indica). To get insights into the biosynthesis of these furanones, we isolated an enone oxidoreductase gene from the Alphonso mango. It has high sequence similarity to an alkenal/one oxidoreductase from cucumber (79% identity) and enone oxidoreductases from tomato (73% identity) and strawberry (72% identity). The complete open reading frame was expressed in E. coli and the (his)6-tagged recombinant protein was purified by affinity chromatography. The purified protein assayed with NADH as a reducing agent converted D-fructose-1,6-diphosphate into furaneol, the immediate precursor of mesifuran. The enzyme was also able to convert two highly reactive carbonyls, 3-buten-2-one and 1-penten-3-one, produced by lipid peroxidation in plants, into their saturated derivatives. Expression profiling in various ripening stages of Alphonso fruits depicted an expression maxima at 10 days after harvest stage, shortly before the appearance of the maximum amount of furanones (completely ripe stage, 15 days after harvest). Although no furanones were detected at the 0 day after harvest stage, significant expression of this gene was detected in the fruits at this stage. Overall, the results suggest that this oxidoreductase plays important roles in Alphonso mango fruits.

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Section: Introductionmentioning

confidence: 99%

An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls

et al. 2013

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“…In addition, the agreement between HCA and PCA is consistent with this idea. Was observed a geographical differentiation in the VOC profile of Alphonso mangoes and stated this variation was reflected in the cluster separation in the PCA [4].…”

Section: Discussionmentioning

confidence: 98%

“…The monoterpenes (α-pinene, camphene, β-pinene, ocimene and d-limonene) were identified in mango juice through HS-SPME-GC-MS⁄FID [20]. The influence of changes in the geographical origin had been studied on the VOC profile of "Alfonso mangoes" in three regions of India [4]. Amongst other VOC, they found α-pinene, β-myrcene, d-limonene, o-cimene and caryophyillene.…”

Section: Volatile Compounds Identified In the Mango Varietiesmentioning

confidence: 99%

“…Chemical analysis of the flavor (volatiles) of several mango cultivars around the world has been reported [3][4][5][6] and has recently studied the spatial and temporal changes in the volatile profile of mango upon exogenous ethylene treatment, while [7] evaluating the attraction of west fruit flies to volatiles of three mango cultivars in field cage tests. In these works, a wide range of compounds has been identified, including esters, lactones, mono-and sesquiterpenes.…”

Section: Introductionmentioning

confidence: 99%

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HS-SPME/GC-MS Analysis of VOC and Multivariate Techniques Applied to the Discrimination of Brazilian Varieties of Mango

Benevides¹,

Bezerra²,

Pereira³

et al. 2014

AJAC

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The present study analyzed the volatile compounds of three mango varieties (Tommy Atkins, Rosa and Espada) using the static headspace technique with SPME coupled to CG-MS. Multivariate methodologies, such as factorial design and response surface methodology, were used to optimize the conditions of adsorption and desorption of these substances. The data were evaluated by using principal components analysis (PCA) and hierarchical grouping analysis, in order to visualize grouping tendencies of volatile compounds. Thirty-seven volatile compounds belonging to different chemical classes, such as esters, terpenes, alcohols and others, were tentatively identified in the three varieties of mango. Amongst them, twenty-three presented chromatographic peaks with relative areas larger than 2%. The multivariate analysis made it possible to visualize the grouping tendencies of the mango samples, according to the presence of their respective volatile substances, and enabled the identification of the groups of substances responsible for the discrimination among the three varieties.

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“…In addition, widely varying temperatures may also modulate TPS activity in planta. 20 In some cases, previously formed minor products are produced at higher levels than the major products with changes in enzyme reaction conditions. 17 However, it is not clear whether formation of minor products is more, less or equally dependent on active site dynamics of the TPS or the altered chemical reactivity of substrates and intermediates at elevated temperatures and pH.…”

Section: Introductionmentioning

confidence: 99%

Biosynthetic potential of sesquiterpene synthases: product profiles of Egyptian Henbane premnaspirodiene synthase and related mutants

Koo

Vickery

et al. 2016

J Antibiot

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The plant terpene synthase (TPS) family is responsible for the biosynthesis of a variety of terpenoid natural products possessing diverse biological functions. TPSs catalyze the ionization and, most commonly, rearrangement and cyclization of prenyl diphosphate substrates, forming linear and cyclic hydrocarbons. Moreover, a single TPS often produces several minor products in addition to a dominant product. We characterized the catalytic profiles of Hyoscyamus muticus premnaspirodiene synthase (HPS) and compared it with the profile of a closely related TPS, Nicotiana tabacum 5-epi-aristolochene synthase (TEAS). The profiles of two previously studied HPS and TEAS mutants, each containing nine interconverting mutations, dubbed HPS-M9 and TEAS-M9, were also characterized. All four TPSs were compared under varying temperature and pH conditions. In addition, we solved the X-ray crystal structures of TEAS and a TEAS quadruple mutant complexed with substrate and products to gain insight into the enzymatic features modulating product formation. These informative structures, along with product profiles, provide new insight into plant TPS catalytic promiscuity.

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Geographic variation in the flavour volatiles of Alphonso mango

Cited by 40 publications

References 26 publications

An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls

An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls

HS-SPME/GC-MS Analysis of VOC and Multivariate Techniques Applied to the Discrimination of Brazilian Varieties of Mango

Biosynthetic potential of sesquiterpene synthases: product profiles of Egyptian Henbane premnaspirodiene synthase and related mutants

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