Headspace examination of volatile emissions from ripening papaya (Carica papaya L., Solo variety)

Flath, Robert A.; Light, Douglas M.; Jang, Eunjin; Mon, T. R.; John, Josephine

doi:10.1021/jf00094a032

Cited by 64 publications

(35 citation statements)

References 12 publications

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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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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 volatile components of papaya have been extensively investigated by different authors, [1][2][3][4][5][6] leading to the identification of more than 300 volatiles. 7,8 Among these contituents, linalool and benzyl isothiocyanate, 2-4 methyl butanoate 3 or ethyl butanoate 5 were the most abundant.…”

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%

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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“…Fifty-one volatile components from intact Hawaiian papayas in different ripeness stages were recovered by trapping with Tenax [18]. As expected, the greatest number of components were found in the fully ripe fruits.…”

Section: Papaya (Carica Papaya)mentioning

confidence: 65%

Tropical Fruit Flavour

Maróstica

Pastore

2007

Flavours and Fragrances

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Guava is native to Central America. It was distributed into other parts of tropical and subtropical areas such as Asia, South Africa, Egypt, and Brazil by the early seventeenth century [49]. Some examples of impact-flavour compounds have already been identified in guava: β-ionone [58], terpene hydrocarbons [63], and esters [43] could be mentioned.Essences of pink and white fresh guava obtained by direct extraction of flesh juices with dichloromethane revealed that the total amount of C6 aldehydes, alcohols, and acids comprised 20 and 44% of the essence of fresh white and pink guavas, respectively [49]. The flavour of the Costa Rican guava has been described as sweet with strong fruity, woody-spicy, and floral notes [53]. One hundred and seventy-three volatile compounds were isolated by simultaneous steam distillation-solvent extraction. The terpenes and terpenic derivatives were found in this fruit in major concentrations and were strong contributors to tropical fruit notes (Fig. 8.1). The aliphatic esters contributed much to its typical flavour.Characterisation of the aromatic profile in commercial guava essence and fresh fruit puree extracted with solvent yielded a total of 51 components [29]. Commercial essence was shown to be rich in components with low molecular weight, especially alcohols, esters, and aldehydes, whereas in the fresh fruit puree terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components.

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Headspace examination of volatile emissions from ripening papaya (Carica papaya L., Solo variety)

Cited by 64 publications

References 12 publications

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

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

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

Tropical Fruit Flavour

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