Ribonucleic acid?A flavor precursor in potatoes

Buri, R; Solms, J.

doi:10.1007/bf00620813

Cited by 8 publications

(2 citation statements)

References 2 publications

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“…The levels of 5′-AMP and 5′-GMP are consistently and significantly higher in Phureja tubers compared with Tuberosum ( Morris et al , 2007 ). Previously it has been suggested that 5′-nucleotides accumulate due to the action of nucleases during cooking processes, particularly due to RNA degradation ( Buri and Solms, 1971 ). Despite the proposed involvement of RNases, no gross differences in RNase, or phosphohydrolytic enzyme, activities could be detected in extracts from Tuberosum and Phureja ( Morris et al , 2007 ).…”

Section: Discussionmentioning

confidence: 99%

Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes

Ducreux¹,

Morris²,

Prosser

et al. 2008

Journal of Experimental Botany

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Quality traits such as flavour and texture are assuming a greater importance in crop breeding programmes. This study takes advantage of potato germplasm differentiated in tuber flavour and texture traits. A recently developed 44 000-element potato microarray was used to identify tuber gene expression profiles that correspond to differences in tuber flavour and texture as well as carotenoid content and dormancy characteristics. Gene expression was compared in two Solanum tuberosum group Phureja cultivars and two S. tuberosum group Tuberosum cultivars; 309 genes were significantly and consistently up-regulated in Phureja, whereas 555 genes were down-regulated. Approximately 46% of the genes in these lists can be identified from their annotation and amongst these are candidates that may underpin the Phureja/Tuberosum trait differences. For example, a clear difference in the cooked tuber volatile profile is the higher level of the sesquiterpene α-copaene in Phureja compared with Tuberosum. A sesquiterpene synthase gene was identified as being more highly expressed in Phureja tubers and its corresponding full-length cDNA was demonstrated to encode α-copaene synthase. Other potential ‘flavour genes’, identified from their differential expression profiles, include those encoding branched-chain amino acid aminotransferase and a ribonuclease suggesting a mechanism for 5′-ribonucleotide formation in potato tubers on cooking. Major differences in the expression levels of genes involved in cell wall biosynthesis (and potentially texture) were also identified, including genes encoding pectin acetylesterase, xyloglucan endotransglycosylase and pectin methylesterase. Other gene expression differences that may impact tuber carotenoid content and tuber life-cycle phenotypes are discussed.

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Section: Discussionmentioning

confidence: 99%

Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes

Ducreux¹,

Morris²,

Prosser

et al. 2008

Journal of Experimental Botany

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“…5′-GMP levels were maximal after 5-10 min of steaming for both S. phureja and S. tuberosum cultivars. Previously it has been suggested that 5′-nucleotides accumulate due to the action of nucleases during cooking processes, particularly due to RNA degradation (37). Ribonucleases are active under the pH and temperature conditions that occur during heating, particularly at around 50 °C (38).…”

Section: Discussionmentioning

confidence: 99%

Umami Compounds Are a Determinant of the Flavor of Potato (Solanum tuberosum L.)

Morris¹,

Ross²,

Ducreux³

et al. 2007

J. Agric. Food Chem.

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Vegetable flavor is an important factor in consumer choice but a trait that is difficult to assess quantitatively. The purpose of this study was to assess the levels of the major umami compounds in boiled potato tubers, in cultivars previously assessed for sensory quality. The free levels of the major umami amino acids, glutamate and aspartate, and the 5'-nucleotides, GMP and AMP, were measured in potato samples during the cooking process. Tubers were sampled at several time points during the growing season. The levels of both glutamate and 5'-nucleotides were significantly higher in mature tubers of two Solanum phureja cultivars compared with two Solanum tuberosum cultivars. The equivalent umami concentration was calculated for five cultivars, and there were strong positive correlations with flavor attributes and acceptability scores from a trained evaluation panel, suggesting that umami is an important component of potato flavor.

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The formation of 5′-nucleotides during cooking of potatoes

Dumelin

Solms

1976

Potato Res

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Ribonucleic acid?A flavor precursor in potatoes

Cited by 8 publications

References 2 publications

Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes

Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes

Umami Compounds Are a Determinant of the Flavor of Potato (Solanum tuberosum L.)

The formation of 5′-nucleotides during cooking of potatoes

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