Preparation and Chemical Composition of Orange Oil Concentrates

Vora, Jyoti D.; Matthews, R. F.; Crandall, Philip G.; Cook, Ralph W.

doi:10.1111/j.1365-2621.1983.tb09190.x

Cited by 71 publications

(41 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The monoterpene R-limonene normally accounts for over 90% of the essential oils of the citrus fruit (Weiss, 1997). The sesquiterpenes valencene and a-and b-sinensal, although present in minor quantities in oranges, play an important role in the overall flavor and aroma of orange fruit (Maccarone et al, 1998;Vora et al, 1983;Weiss, 1997). Nootkatone, a putative derivative of valencene, is a small fraction of the essential oils, but has a dominant role in the flavor and aroma of grapefruit (MacLeod and Buigues, 1964;Shaw and Wilson, 1981), while the monoterpene S-linalool was found to be an important general strawberry aroma compound Larsen and Poll, 1992) and is found in many other fruits including peaches, guavas, nectarines, papayas, mangoes, passion fruits, tomatoes, litchi, oranges, prickly pears and koubos (Baldwin et al, 2000;Bernreuther and Schreier, 1991;Flath and Takahashi, 1978;Idstein et al, 1985;Ninio et al, 2003;Ong and Acree, 1998;Visai and Vanoli, 1997).…”

Section: Carbohydrate-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

968

704

View full text Add to dashboard Cite

SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

show abstract

Section: Carbohydrate-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

968

704

View full text Add to dashboard Cite

show abstract

“…While the monoterpene limonene normally accounts for over 90% of essential oils of the citrus fruit (Weiss, 1997), several unique sesquiterpene compounds present in small quantities have a profound effect on fruit¯avor and aroma. The sesquiterpenes valencene, alpha-and beta-sinensal, which are present in minor quantities in oranges, play an important role in the overall avor and aroma of orange fruit (Maccarone et al, 1998;Vora et al, 1983;Weiss, 1997). Nootkatone, a putative derivative of valencene, composes a small fraction of the essential oils, but has a dominant role in the¯avor and aroma of grapefruit (Macleod and Buigues, 1964;Shaw and Wilson, 1981).…”

Section: Introductionmentioning

confidence: 99%

Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene

Sharon-Asa¹,

Shalit²,

Frydman³

et al. 2003

The Plant Journal

192

125

View full text Add to dashboard Cite

SummaryCitrus fruits possess unique aromas rarely found in other fruit species. While fruit flavor is composed of complex combinations of soluble and volatile compounds, several low‐abundance sesquiterpenes, such as valencene, nootkatone, alpha‐sinensal, and beta‐sinensal, stand out in citrus as important flavor and aroma compounds. The profile of terpenoid volatiles in various citrus species and their importance as aroma compounds have been studied in detail, but much is still lacking in our understanding of the physiological, biochemical, and genetic regulation of their production. Here, we report on the isolation, functional expression, and developmental regulation of Cstps1, a sesquiterpene synthase‐encoding gene, involved in citrus aroma formation. The recombinant enzyme encoded by Cstps1 was shown to convert farnesyl diphosphate to a single sesquiterpene product identified as valencene by gas chromatography–mass spectrometry (GC–MS). Phylogenetic analysis of plant terpene synthase genes localized Cstps1 to the group of angiosperm sesquiterpene synthases. Within this group, Cstps1 belongs to a subgroup of citrus sesquiterpene synthases. Cstps1 was found to be developmentally regulated: transcript was found to accumulate only towards fruit maturation, corresponding well with the timing of valencene accumulation in fruit. Although citrus fruits are non‐climacteric, valencene accumulation and Cstps1 expression were found to be responsive to ethylene, providing further evidence for the role of ethylene in the final stages of citrus fruit ripening. Isolation of the gene encoding valencene synthase provides a tool for an in‐depth study of the regulation of aroma compound biosynthesis in citrus and for metabolic engineering for fruit flavor characteristics.

show abstract

“…Terpenes are also important in determining the quality of horticultural food products, including the taste and aroma of wine (Styger et al, 2011) and fruit crops such as Citrus spp. (Vora et al, 1983;Maccarone et al, 1998;Aharoni et al, 2004) and strawberry (Fragaria spp. ; Aharoni et al, 2004).…”

mentioning

confidence: 99%

Functional Genomics Reveals That a Compact Terpene Synthase Gene Family Can Account for Terpene Volatile Production in Apple

et al. 2012

View full text Add to dashboard Cite

Terpenes are specialized plant metabolites that act as attractants to pollinators and as defensive compounds against pathogens and herbivores, but they also play an important role in determining the quality of horticultural food products. We show that the genome of cultivated apple (Malus domestica) contains 55 putative terpene synthase (TPS) genes, of which only 10 are predicted to be functional. This low number of predicted functional TPS genes compared with other plant species was supported by the identification of only eight potentially functional TPS enzymes in apple 'Royal Gala' expressed sequence tag databases, including the previously characterized apple (E,E)-a-farnesene synthase. In planta functional characterization of these TPS enzymes showed that they could account for the majority of terpene volatiles produced in cv Royal Gala, including the sesquiterpenes germacrene-D and (E)-b-caryophyllene, the monoterpenes linalool and a-pinene, and the homoterpene (E)-4,8-dimethyl-1,3,7-nonatriene. Relative expression analysis of the TPS genes indicated that floral and vegetative tissues were the primary sites of terpene production in cv Royal Gala. However, production of cv Royal Gala floral-specific terpenes and TPS genes was observed in the fruit of some heritage apple cultivars. Our results suggest that the apple TPS gene family has been shaped by a combination of ancestral and more recent genome-wide duplication events. The relatively small number of functional enzymes suggests that the remaining terpenes produced in floral and vegetative and fruit tissues are maintained under a positive selective pressure, while the small number of terpenes found in the fruit of modern cultivars may be related to commercial breeding strategies.

show abstract

Preparation and Chemical Composition of Orange Oil Concentrates

Cited by 71 publications

References 7 publications

Biosynthesis of plant‐derived flavor compounds

Biosynthesis of plant‐derived flavor compounds

Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene

Functional Genomics Reveals That a Compact Terpene Synthase Gene Family Can Account for Terpene Volatile Production in Apple

Contact Info

Product

Resources

About