scholarly journals Transcriptome and metabolite profiling analyses provide insight into volatile compounds of the apple cultivar ‘Ruixue’ and its parents during fruit development

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Xiaojie Liu ◽  
Nini Hao ◽  
Ruifang Feng ◽  
Zhipeng Meng ◽  
Yanan Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Development ◽  
Initial Study ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Propanoic Acid ◽  
Aroma Volatiles ◽  
Hexyl Ester ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Abstract Background Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood. Results Volatile aroma compounds were putatively identified using gas chromatography-mass spectrometry (GC–MS). Our results show that the profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. On the basis of a heatmap dendrogram, these aroma compounds clustered into seven groups. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of ‘Pink Lady’ and ‘Fuji’ apples, and they included butyl 2-methylbutanoate; propanoic acid, hexyl ester; propanoic acid, hexyl ester; hexanoic acid, hexyl ester; acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of ‘Ruixue’, and they mainly included hexanal; 2-hexenal; octanal; (E)-2-octenal; nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of ‘Ruixue’ and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may volatile regulate biosynthesis. Conclusions Our initial study facilitates a better understanding of the volatile compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between ‘Ruixue’ and its parents.

scholarly journals Transcriptome and Metabolite Profiling Analyses Provide Insight Into Volatile Aroma Compounds of the Apple Cultivar ‘Ruixue’ and Its Parents During Fruit Development

2020 ◽  
Author(s):  
Xiaojie Liu ◽  
Nini Hao ◽  
Ruifang Feng ◽  
Zhipeng Meng ◽  
Yana Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Development ◽  
Initial Study ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Propanoic Acid ◽  
Aroma Volatiles ◽  
Hexyl Ester ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Abstract Background: Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood.Results: Volatile aroma compounds were identified using gas chromatography-mass spectrometry (GC-MS). Our results show that the aroma profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of ‘Pink Lady’ and ‘Fuji’ apples, and they included butyl 2-methylbutanoate, propanoic acid, hexyl ester, propanoic acid, hexyl ester, hexanoic acid, hexyl ester, acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of ‘Ruixue’, and they mainly included 2-hexenal, 2-hexenal, octanal, (E)-2-octenal, nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of ‘Ruixue’ and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may regulate aroma biosynthesis. Conclusions: Our initial study facilitates a better understanding of the volatile aroma compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between ‘Ruixue’ and its parents.

scholarly journals Transcriptome and metabolite profiling analyses provide insight into volatile aroma compounds of the apple cultivar ‘Ruixue’ and its parents during fruit development

2020 ◽  
Author(s):  
Xiaojie Liu ◽  
Nini Hao ◽  
Ruifang Feng ◽  
Zhipeng Meng ◽  
Yanan Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Development ◽  
Initial Study ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Propanoic Acid ◽  
Aroma Volatiles ◽  
Hexyl Ester ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

Abstract Background: Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood.Results: Volatile aroma compounds were identified using gas chromatography-mass spectrometry (GC-MS). Our results show that the aroma profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of ‘Pink Lady’ and ‘Fuji’ apples, and they included butyl 2-methylbutanoate, propanoic acid, hexyl ester, propanoic acid, hexyl ester, hexanoic acid, hexyl ester, acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of ‘Ruixue’, and they mainly included 2-hexenal, 2-hexenal, octanal, (E)-2-octenal, nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of ‘Ruixue’ and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may regulate aroma biosynthesis. Conclusions: Our initial study facilitates a better understanding of the volatile aroma compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between ‘Ruixue’ and its parents.

Volatile Fraction of Ewe's Milk Semi-Hard Cheese Manufactured with and without the Addition of a Cysteine Proteinase

2001 ◽  
Vol 7 (2) ◽  
pp. 131-139 ◽  
Author(s):  
R. G. Mariaca ◽  
E. Fernandez-Garcia ◽  
A. F. Mohedano ◽  
M. Nufiez
Keyword(s):  
Volatile Compounds ◽  
Cysteine Proteinase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Minor Components ◽  
Dynamic Headspace ◽  
Ewe's Milk ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds ◽  
Hard Cheese

A dynamic headspace technique (purge and trap) coupled to gas chromatography-mass spectrometry was used for the study of the volatile fraction of pasteurized ewe's milk cheese. The effect of the addition of the cysteine proteinase of Micrococcus sp. INIA 528 to milk on the formation of volatile aroma compounds in cheese was also evaluated. Forty-five compounds, in total, were identified, including hydrocarbons, alcohols, ketones, aldehydes, esters, terpenes and sulfur compounds. The abundance of most volatile compounds increased significantly (P < 0.05) with ripening time, except those of ethanol and 2,3-butanedione which decreased. Acetaldehyde and some minor components did not vary remarkably during ripening. Acetaldehyde, 2-methyl-I-butanal, 3-methyl-I-butanal, 2-propanol, 2-pentanone and 3-methyl-3-buten-1-ol were the only compounds affected by the addition of cysteine proteinase. The more extensive proteolysis in cheese with cysteine proteinase might have enhanced the formation of volatile compounds derived from amino acids, such as acetaldehyde, 2-methyl-1-butanal and 3-methyl-I-butanal, formed from threonine, isoleucine and leucine breakdown, respectively.

scholarly journals Detection of Volatile Aroma Compounds of Morchella by Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS)

2013 ◽  
Vol 41 (1) ◽  
pp. 122 ◽  
Author(s):  
Hatira TAŞKIN
Keyword(s):  
Acid Methyl Ester ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Carbamic Acid ◽  
Butanoic Acid ◽  
Acid Methyl ◽  
Headspace Gas ◽  
Volatile Aroma ◽  
Aroma Components ◽  
Volatile Aroma Compounds

This study was conducted at the Horticulture Department of Çukurova University, Adana, Turkey, in 2010 to determine the volatile aroma compounds of Morchella mushroom. Fresh samples of Morchella esculenta (Sample 1) and Morchella elata (Sample 2) were collected from Çanakkale (Sample 1) and Mersin (Sample 2) provinces in Turkey in the spring of 2010. Volatile aroma compounds were analyzed by headspace gas chromatography mass spectrometry (HS-GC/MS). A total of 31 aroma compounds were identified in the 2 analyzed samples: 7 alcohols, 7 esters, 7 ketones, 3 acids, 2 aldehydes, 1 terpene, phenol, 1-propanamine, geranyl linalool, and quinoline. Seventeen aroma components were identified in Sample 1, and 18 compounds were found in Sample 2. Phenol was determined as the major aroma compound in both Sample 1 and Sample 2, at 50.888% and 58.293% content, respectively. Alcohols, especially 1-octen-3-ol, were detected as the second major aroma components in Sample 1 and Sample 2, at 15.500% and 5.660% content, respectively. Carbamic acid, methyl ester was found only in Sample 1, at 11.379% content. The aroma components detected in the two samples differed. 1-Octadecanol; cyclooctylalcohol; trans-2-undecen-1-ol; butanoic acid, butyl ester (CAS); carbamic acid, methyl ester; 2-ethylhexyl-2-ethylhexanoate; phthalic acid, decyl isobutyl ester; 2,2,4-trimethyl-1,3-pentanediol diisobutyrate; decanal; nonanal; 7,9-di-tert-butyl-1-oxaspiro(4.5)deca-6,9-diene-2,8-dione; 2,5-cyclohexadiene-1,4-dione; 2,6-bis(1,1-dimethylethyl); and trans-alpha-bisabolene were detected only in Sample 1. Ethanol; silanediol, 2-methylaminoethanol; L-alanine, ethyl ester; carbonic acid, dodecyl isobutyl ester; acetic acid; butanoic acid; 2,3,4H-pyran-4-one; 5,9-undecadien-2-one; cyclooctene; 2-cyclopenten-1-one; 1-propanamine; geranyl linalool; and quinoline were determined only in Sample 2.

scholarly journals Evaluation of Consumer Preferences and Volatile Compounds of Beef Strip Loin Steaks Differing by Quality Grade, Postmortem Aging, and Degree of Doneness

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. H. Tucker ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
Z. M. Hicks ◽  
R. K. Miller
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Consumer Preferences ◽  
Random Effect ◽  
Consumer Preference ◽  
Aroma Compounds ◽  
Processing Plant ◽  
Quality Grade ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

ObjectivesThe purpose of this study was to determine consumer preferences and volatile aroma compounds for differences in flavor concerning quality grade, day of age, and degree of doneness on beef strip loins.Materials and MethodsUSDA Select (n = 18) and USDA upper 2/3 Choice (n = 18), boneless beef strip loins (IMPS 180), were selected from a commercial processing plant. Loins were cut in half and wet aged for either 10 or 20 d at 2°C. After aging, loins were cut into 2.54 cm steaks, individually vacuum-packaged and stored in a freezer at –40°C. Steaks were thawed at 4°C for 12 to 24 h prior to cooking. Steaks were cooked on a flat top griddle set to 204.4°C (± 11.1°C). The steaks were cooked to one of three degrees of doneness: 63°C (63; medium rare), 71°C (71; medium) or 80°C (80; medium well) and flipped once at the halfway cook temperature. Steaks were held at 60°C no longer than 20 min. Consumer testing was conducted over five sessions with 93 consumers. Each consumer evaluated the samples on five different attributes: overall liking, overall flavor, appearance juiciness, and tenderness. The consumers rated each sample based on a 9-point hedonic scale. Consumer data were run using a full factorial design using grade, age, and degree of doneness as main effects. The order in which samples were served was included as a random effect and data were blocked by session. Portions of cooked samples were collected for GC analysis by being placed into a 20mL glass jar and collected with a solid-phase micro-extraction fiber for 60 min. The SPME was then placed into a GC/MS to separate and identify each volatile chemical compound. Three-way interactions among volatile compounds were determined to be not significant (P > 0.05); therefore, they were removed from the model. Additionally, volatiles that were not present in cells of two-way interactions were not included. Multivariate relationships between consumer preference and GC/MS data were explored using PCA.ResultsUSDA Choice had a higher (P < 0.001) liking score than USDA Select grade beef loins for each of the five attributes tested. The 20-d aged steaks had higher (P < 0.03) scores for overall liking, overall flavor, juiciness, and tenderness. The degree of doneness affected overall liking and juiciness liking (P < 0.001) with 63°C having the greatest score followed by 71°C and then 80°C. For overall flavor, 63°C and 71°C were greater (P = 0.013) than for 80°C. For appearance, the degree of doneness of 63°C was preferred to steaks cooked at 71°C and 80°C (P = 0.002). Of the total volatiles (n = 52) present in the samples, 20 d age had greater (P < 0.04) iso butyraldehyde (pungent), 2-methyl-butanal (chocolate), and 3-methyl-butanal (fatty almond). Whereas, 3-hydroxy-2-butanone (buttery) was greater (P < 0.002) in 10 d age. Octanal (fatty) and nonanal (fatty) were greater (P < 0.04) in USDA Select than USDA Choice. 2-methyl pyrazine (chocolate, meaty, roasted) was greater (P < 0.04) in 20 d aged steaks cooked to 71°C and 80°C compared to other treatment combinations.ConclusionConsumer preferences were distinctly different based on quality grade, age, and degree of doneness. USDA Choice was generally the most preferred along with 63°C and 20 d age steaks. Positive (by their descriptors) volatile aroma compounds can be improved with aging and a degree of doneness of at least 71°C.

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