Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis

Wang, Cheng; Zhang, Beibei; Li, Yanfang; Hou, Jing; Fu, Chendan; Wang, Zihui; Zhang, Jingfang

doi:10.1016/j.foodres.2022.112452

Cited by 6 publications

(3 citation statements)

References 34 publications

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“…Agilent 8890–5977B (Agilent, California, USA) was utilized to analyse the volatile compound of T. sinensis leaves following the Headspace-Solid Phase Micro-extraction Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS) protocol ( Wang et al., 2023b ). The specific procedure for determination is as follows: A suitable quantity of these fresh leaves was ground into powder in liquid nitrogen.…”

Section: Methodsmentioning

confidence: 99%

Integrating GC-MS and comparative transcriptome analysis reveals that TsERF66 promotes the biosynthesis of caryophyllene in Toona sinensis tender leaves

Dai,

Wang,

Yin

et al. 2024

Front. Plant Sci.

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IntroductionThe strong aromatic characteristics of the tender leaves of Toona sinensis determine their quality and economic value.Methods and resultsHere, GC-MS analysis revealed that caryophyllene is a key volatile compound in the tender leaves of two different T. sinensis varieties, however, the transcriptional mechanisms controlling its gene expression are unknown. Comparative transcriptome analysis revealed significant enrichment of terpenoid synthesis pathway genes, suggesting that the regulation of terpenoid synthesis-related gene expression is an important factor leading to differences in aroma between the two varieties. Further analysis of expression levels and genetic evolution revealed that TsTPS18 is a caryophyllene synthase, which was confirmed by transient overexpression in T. sinensis and Nicotiana benthamiana leaves. Furthermore, we screened an AP2/ERF transcriptional factor ERF-IX member, TsERF66, for the potential regulation of caryophyllene synthesis. The TsERF66 had a similar expression trend to that of TsTPS18 and was highly expressed in high-aroma varieties and tender leaves. Exogenous spraying of MeJA also induced the expression of TsERF66 and TsTPS18 and promoted the biosynthesis of caryophyllene. Transient overexpression of TsERF66 in T. sinensis significantly promoted TsTPS18 expression and caryophyllene biosynthesis.DiscussionOur results showed that TsERF66 promoted the expression of TsTPS18 and the biosynthesis of caryophyllene in T. sinensis leaves, providing a strategy for improving the aroma of tender leaves.

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Section: Methodsmentioning

confidence: 99%

Integrating GC-MS and comparative transcriptome analysis reveals that TsERF66 promotes the biosynthesis of caryophyllene in Toona sinensis tender leaves

Dai,

Wang,

Yin

et al. 2024

Front. Plant Sci.

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“…To identify key differential volatile compounds in Shine Muscat grapes between summer and winter, PLS-DA analysis was performed on volatile compounds at each phenological stage. Variable importance of projection (VIP) scores were calculated for each compound, with higher VIP values indicating a more crucial role in distinguishing differences among samples [34]. Using a VIP score threshold (> 1.0), we identi ed 15 volatile compounds differing between the two seasons.…”

Section: Screening Of Key Differential Aroma Components In Tcaymentioning

confidence: 99%

Aroma metabolism differences in Shine Muscat Grapes under summer and winter growth in Guangxi, China

Nong,

Chen,

Bai

et al. 2024

Preprint

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Background: Aroma components play a crucial role in grape quality formation, and diverse cultivation environments significantly impact grape aroma metabolism. This study aims to explore the differences in aroma metabolism in Shine Muscat grapes under summer and winter growth conditions in Guangxi, utilizing HS-SPME-GC-MS for aroma component measurement at different developmental stages. Omics analysis is combined to elucidate the changes in aroma components. Results: In both summer and winter, the predominant free aroma components of grape fruits were aldehydes, terpenes, and alcohols, while bound aroma components were mainly phenols, alcohols, and terpenes. Winter fruits exhibited significantly higher total free aroma content and monomeric compound content compared to summer. Specifically, the concentration of (E)-2-hexenal was higher in winter fruits, whereas (Z)-3-hexen-1-ol showed the opposite trend. Transcriptome and qPCR results indicated that changes in C6 compounds in Shine Muscat grapes were consistent with VvLOXA, VvHPL1, and VvADH1. The differential expression of VvLOXA or VvADH1 in winter fruit may explain the higher concentration of (E)-2-hexenal or lower content of (Z)-3-hexen-1-ol in Shine Muscat grapes during winter. Conclusions: This study reveals significant differences in the aroma metabolism of Shine Muscat grapes between summer and winter seasons, providing a foundation for regulating aroma accumulation through temperature and water control in production.

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“…Nevertheless, these compounds can be converted into small‐molecule VSCs, strongly affecting flavor (Choi et al., 2017). According to the current literature, alkyl sulfenic acids are predominantly derived from the cleavage of S ‐alkyl cysteine sulfoxide or methionine sulfoxide and partly from the addition of thial and hydrone to Markovnikov during garlic and onion processing (Liu et al., 2022; Wang et al., 2023). Additionally, the authors speculate that thiol oxidation and sulfoxide addition elimination may constitute routes for generating alkyl sulfenic acids based on considerations of their chemical construction (Figure 9).…”

Section: Reaction Rules Of the Reactive Intermediatesmentioning

confidence: 99%

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Luo,

Tian,

et al. 2024

Comp Rev Food Sci Food Safe

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Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited. This is due to the dispersed nature of existing studies, the undefined intermediates involved, and the complexity of the matrices and processing conditions. Given these limitations, the authors have shifted their focus from foods to sulfides. The structure, source, and chemical characteristics of common precursors (sulfur‐containing amino acids and derivatives, thiamine, thioglucoside, and lentinic acid) and their corresponding reactive intermediates (hydrogen sulfide, thiol, alkyl sulfide, alkyl sulfenic acid, and thial) are provided, and the degradation mechanisms, reaction rules, and matrix conditions are summarized based on their chemical characteristics. Additionally, the VSC formation processes in several typical foods during processing are elucidated, adhering to these identified rules. This article provides a comprehensive overview of VSCs, from precursors and intermediates to end products, and is crucial for understanding the mechanisms behind VSC formation and managing the flavor qualities of processed foods.

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Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis

Cited by 6 publications

References 34 publications

Integrating GC-MS and comparative transcriptome analysis reveals that TsERF66 promotes the biosynthesis of caryophyllene in Toona sinensis tender leaves

Integrating GC-MS and comparative transcriptome analysis reveals that TsERF66 promotes the biosynthesis of caryophyllene in Toona sinensis tender leaves

Aroma metabolism differences in Shine Muscat Grapes under summer and winter growth in Guangxi, China

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

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