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Guo K, Zhao J, Fang S, Zhang Q, Nie L, Zhao W. The effects of different rootstocks on aroma components, activities and genes expression of aroma-related enzymes in oriental melon fruit. PeerJ 2024; 12:e16704. [PMID: 38192601 PMCID: PMC10773451 DOI: 10.7717/peerj.16704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Accepted: 11/30/2023] [Indexed: 01/10/2024] Open
Abstract
Grafting is widely applied in the cultivation of melon. In this study, 'Qinmi No.1' (Cucumis melo L.(QG)) and 'Ribenxuesong' (Cucurbita maxima Duch. (RG)) were used as rootstocks for 'Qingxin Yangjiaocui' (Cucumis melo L.). The results showed that grafting with muskmelon rootstocks had no significant effect on fruit aroma, but grafting with pumpkin rootstocks significantly reduced the odor intensity and odor preference scores of melon fruits. Compared with the fruits from self-grafted plants (SG), four new aromatic volatiles with a sweet smell were detected, the alcohol dehydrogenase (ADH) activity was significantly decreased at 30 DAP, but unaffected at 42 DAP in QG fruits. There was no difference for alcohol acetyltransferase (AAT) activity between QG and SG fruits. The expression level of CmADH2 was significantly higher at 30 DAP and 42 DAP, but CmAAT2 was significantly lower at 42 DAP in QG fruits compared with SG fruits. In RG fruits, the main aroma compounds including butanoic acid ethyl ester, 2-methyl-2-butene-1-al, and 2-methylheptan-1-al were absent, while the volatile compounds with unpleasant odor characteristics including trans, cis-2,6-nonadien-1-ol, (E,E)-2,4-heptadienal, octanoic acid, and styrene were detected. Compared with SG fruits, 1-nonanol and 1-heptanol with green odor characteristics were significantly increased, but eucalyptol and farnesene with fruity aroma characteristics were significantly decreased in RG fruits. The ADH activity of RG fruits was significantly lower than that of SG fruits at 30 DAP and the AAT activity was significantly lower than that of SG fruits at 42 DAP. In addition, the expression levels of CmADH and CmAAT homologs in RG fruits were significantly lower than those in SG or QG fruits. These results show that grafting with pumpkin rootstocks affected the main aroma components, reduced ADH and AAT activities, and down-regulated the expression levels of CmADHs and CmAATs in the melon fruits. This study reveals the mechanism of different rootstocks on melon fruit aroma quality, and lays a theoretical foundation for the selection of rootstocks in melon production. Future studies using overexpression or CRISPR/CAS system to obtain stable transgenic lines of genes encoding key aromatic volatiles, would be promising to effectively improve the flavor quality of melon.
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Affiliation(s)
- Kedong Guo
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
| | - Jiateng Zhao
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
| | - Siyu Fang
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
| | - Qian Zhang
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
| | - Lanchun Nie
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
- Collaborative Innovation Center of Vegetative Industry of Hebei Province, BaoDing, Hebei, China
| | - Wensheng Zhao
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
- Collaborative Innovation Center of Vegetative Industry of Hebei Province, BaoDing, Hebei, China
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Thorough Characterization of ETHQB3.5, a QTL Involved in Melon Fruit Climacteric Behavior and Aroma Volatile Composition. Foods 2023; 12:foods12020376. [PMID: 36673468 PMCID: PMC9858179 DOI: 10.3390/foods12020376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/03/2023] [Accepted: 01/06/2023] [Indexed: 01/15/2023] Open
Abstract
The effect of the QTL involved in climacteric ripening ETHQB3.5 on the fruit VOC composition was studied using a set of Near-Isogenic Lines (NILs) containing overlapping introgressions from the Korean accession PI 16375 on the chromosome 3 in the climacteric 'Piel de Sapo' (PS) genetic background. ETHQB3.5 was mapped in an interval of 1.24 Mb that contained a NAC transcription factor. NIL fruits also showed differences in VOC composition belonging to acetate esters, non-acetate esters, and sulfur-derived families. Cosegregation of VOC composition (23 out of 48 total QTLs were mapped) and climacteric ripening was observed, suggesting a pleiotropic effect of ETHQB3.5. On the other hand, other VOCs (mainly alkanes, aldehydes, and ketones) showed a pattern of variation independent of ETHQB3.5 effects, indicating the presence of other genes controlling non-climacteric ripening VOCs. Network correlation analysis and hierarchical clustering found groups of highly correlated compounds and confirmed the involvement of the climacteric differences in compound classes and VOC differences. The modification of melon VOCs may be achieved with or without interfering with its physiological behavior, but it is likely that high relative concentrations of some type of ethylene-dependent esters could be achieved in climacteric cultivars.
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Liu X, Zhang C, Wang H, Wang Y, Zhu D, Liu H. Ultrasonic treatment maintains the flavor of the melon juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106284. [PMID: 36603464 PMCID: PMC9826901 DOI: 10.1016/j.ultsonch.2022.106284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/02/2022] [Accepted: 12/27/2022] [Indexed: 06/07/2023]
Abstract
Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.
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Affiliation(s)
- Xiao Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Chao Zhang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Hui Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Yubin Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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4
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Bahmani K, Robinson A, Majumder S, LaVardera A, Dowell JA, Goolsby EW, Mason CM. Broad diversity in monoterpene-sesquiterpene balance across wild sunflowers: Implications of leaf and floral volatiles for biotic interactions. AMERICAN JOURNAL OF BOTANY 2022; 109:2051-2067. [PMID: 36317693 DOI: 10.1002/ajb2.16093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
Abstract
PREMISE As plant lineages diversify across environmental gradients, species are predicted to encounter divergent biotic pressures. This study investigated the evolution of volatile secondary metabolism across species of Helianthus. METHODS Leaves and petals of 40 species of wild Helianthus were analyzed via gas chromatography-mass spectrometry to determine volatile secondary metabolite profiles. RESULTS Across all species, 500 compounds were identified; 40% were sesquiterpenes, 18% monoterpenes, 3% diterpenes, 4% fatty acid derivatives, and 35% other compounds such as phenolics and small organic molecules. Qualitatively, annuals and species from more arid western climates had leaf compositions with a higher proportion of total monoterpenes, while erect perennials and species from more mesic eastern habitats contained a higher proportion of total sesquiterpenes. Among species, mass-based leaf monoterpene and sesquiterpene abundance were identified as largely orthogonal axes of variation by principal component analysis. Profiles for leaves were not strongly correlated with those of petals. CONCLUSIONS Volatile metabolites were highly diverse among wild Helianthus, indicating the value of this genus as a model system and rich genetic resource. The independence of leaf and petal volatile profiles indicates a low level of phenotypic integration between vegetative and reproductive structures, implying vegetative defense and reproductive defense or pollinator attraction functions mediated by terpene profiles in these two organs can evolve without major trade-offs. The major biosynthetic pathways for the major terpenes in wild Helianthus are already well described, providing a road map to deeper inquiry into the drivers of this diversity.
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Affiliation(s)
- Keivan Bahmani
- Department of Biology, University of Central Florida, Orlando, FL, USA
| | | | - Sambadi Majumder
- Department of Biology, University of Central Florida, Orlando, FL, USA
| | | | - Jordan A Dowell
- Department of Plant Sciences, University of California, Davis, Davis, CA, USA
| | - Eric W Goolsby
- Department of Biology, University of Central Florida, Orlando, FL, USA
| | - Chase M Mason
- Department of Biology, University of Central Florida, Orlando, FL, USA
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Liu S, Liu Y, Wang T, Zhang J. The effects of different light storage conditions on volatile flavor compounds and sensory properties of melon fruit. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Maletti L, D’Eusanio V, Durante C, Marchetti A, Pincelli L, Tassi L. Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H 2O 2. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072336. [PMID: 35408736 PMCID: PMC9000214 DOI: 10.3390/molecules27072336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 12/04/2022]
Abstract
In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and is characterized by many bioactive components and a high dietary-fiber content. As regards fiber, it is poorly colored, but it may be whitened by applying a bleaching treatment with H2O2. The result is a fibrous material for specific applications in food manufacturing, for example, as a corrector for some functional and technological properties. This treatment is healthy and safe for consumers and widely applied in industrial food processes. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was applied for the characterization of the aromatic profile of the dried raw materials. Furthermore, VOC variation was investigated as function of the bleaching treatment with H2O2. The bleached samples were also analyzed after a long storage period (24 months), to assess their stability over time. As a result, the VOC fraction of the fresh raw fiber showed nine classes of analytes; these were restricted to seven for the bleached fiber at t0 time, and further reduced to four classes at the age of 24 months. Alcohols were the main group detected in the fresh raw sample (33.8 % of the total chromatogram area), with 2,3-butanediol isomers as the main compounds. These analytes decreased with time. An opposite trend was observed for the acids (9.7% at t0), which increased with time and became the most important class in the 24-month aged and bleached sample (57.3%).
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Affiliation(s)
- Laura Maletti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
- Correspondence:
| | - Veronica D’Eusanio
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
| | - Caterina Durante
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
| | - Andrea Marchetti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Luca Pincelli
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
| | - Lorenzo Tassi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
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Jiang L, Xian S, Liu X, Shen G, Zhang Z, Hou X, Chen A. Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components. Foods 2021; 11:foods11010062. [PMID: 35010187 PMCID: PMC8750508 DOI: 10.3390/foods11010062] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/12/2021] [Accepted: 12/22/2021] [Indexed: 11/16/2022] Open
Abstract
“Chinese paocai” is typically made by fermenting red radish or cabbage with aged brine (6–8 w/w). This study aimed to reveal the effects of paocai raw materials on fermentation microorganisms by metagenomics sequencing technology, and on volatile organic compounds (VOCs) by gas chromatography–mass spectroscopy, using red radish or cabbage fermented for six rounds with aged brine. The results showed that in the same fermentation period, the microbial diversity in cabbage was higher than that in red radish. Secundilactobacillus paracollinoides and Furfurilactobacillus siliginis were the characteristic bacteria in red radish paocai, whereas 15 species of characteristic microbes were found in cabbage. Thirteen kinds of VOCs were different between the two raw materials and the correlation between the microorganisms and VOCs showed that cabbage paocai had stronger correlations than radish paocai for the most significant relationship between 4-isopropylbenzyl alcohol, α-cadinol, terpinolene and isobutyl phenylacetate. The results of this study provide a theoretical basis for understanding the microbiota and their relation to the characteristic flavors of the fermented paocai.
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Affiliation(s)
| | | | | | | | | | | | - Anjun Chen
- Correspondence: ; Tel.: +86-0835-2882187
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Metrani R, Jayaprakasha GK, Patil BS. Optimization of Experimental Parameters and Chemometrics Approach to Identify Potential Volatile Markers in Seven Cucumis melo Varieties Using HS–SPME–GC–MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02119-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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9
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Volatile and Sensory Characterization of La Mancha Trujillo Melons over Three Consecutive Harvests. Foods 2021; 10:foods10081683. [PMID: 34441460 PMCID: PMC8393871 DOI: 10.3390/foods10081683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/11/2021] [Accepted: 07/12/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, Trujillo melons were harvested across three years (2011–2013) in La Mancha region. Instrumental and sensory analysis were used for studying Trujillo melons. Solid phase extraction (SPE) was used for isolating free aroma compounds, and then, they were analysed by gas chromatography coupled with mass spectrometry (GC/MS). Fifty-five (55) volatile compounds were identified and quantified in La Mancha Trujillo melons over this three-year period. Experienced tasters evaluated the sensory profile of Trujillo melons, and it was characterized by jam/marmalade, cucumber, fresh fruit, sweet, green, honey and ripe fruit aroma descriptors and sweet, honey, jam/marmalade, cucumber, fresh fruit ripe fruit, spice and green flavour by mouth descriptors. This study represents the first complete aromatic characterization of Trujillo melons from La Mancha region. The obtained data suggested that these melons presented a great aromatic profile and that they represent a viable alternative for expanding the traditional market.
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Identification of key aromas of Chinese muskmelon and study of their formation mechanisms. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03658-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Jukić Špika M, Dumičić G, Brkić Bubola K, Soldo B, Goreta Ban S, Vuletin Selak G, Ljubenkov I, Mandušić M, Žanić K. Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect. FRONTIERS IN PLANT SCIENCE 2021; 11:616431. [PMID: 33552108 PMCID: PMC7855179 DOI: 10.3389/fpls.2020.616431] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 12/28/2020] [Indexed: 06/12/2023]
Abstract
Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties. To better understand the effects of rootstocks and scions on fruit quality, the sensory profile and volatile aroma composition of the fruits of hydroponically grown tomato plants were evaluated. Experiments were established using the tomato cultivars Clarabella and Estatio as scions during two spring-summer seasons. In both experiments, the scion plants were self-grafted or grafted onto rootstocks of cultivars Arnold, Buffon, Emperador, and Maxifort, with the exception that in experiment 1, the Estatio scion was not grafted onto Buffon. The scions and rootstocks caused differences in observed sensory properties in both experiments. For most of the sensory traits, interaction effects between scion and rootstock were observed. Compared to those obtained from self-grafted Clarabella, the fruits obtained from Clarabella grafted onto Buffon in the first experiment and Clarabella grafted onto Arnold in the second experiment were sweeter by one measurement unit. The contents of seven aldehydes, six alcohols, five terpenes and two ketones were determined. A lower accumulation of total aldehydes, 22-45%, due to lower amounts of pentanal, (E)-2-heptanal and (E,E)-2,4-decadienal, was found in the fruits from plants where Estatio was rootstock compared with the other rootstocks treatments. Clarabella as a rootstock increased (Z)-3-hexenal + (E)-2-hexenal accumulation from 35 to 65%. Grafting Clarabella onto the tested rootstocks led to a change in the composition of volatile compounds, while differences between the combinations with Estatio as a scion were generally not recorded. Fruits from self-grafted Clarabella had higher (Z)-3-hexenal + (E)-2-hexenal concentrations than did fruits from Clarabella grafted onto Arnold (for 54%) and Emperador (for 68%), and in the second experiment, grafting onto all commercial rootstocks reduced (Z)-3-hexenal + (E)-2-hexenal concentrations, from 25 to 74%, compared to those from self-grafted Clarabella. Higher (+)-2-carene and (-)-caryophyllene oxide concentrations were attained in plants in which Clarabella was grafted onto Maxifort (by 56%) and plants in which Estatio was grafted onto Arnold (by 36%) compared to self-grafted plants. This study showed the possibility of altering the composition of volatile aroma compounds and sensory properties of tomato fruits by the use of grafting techniques.
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Affiliation(s)
- Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Gvozden Dumičić
- Department of Plant Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
| | - Karolina Brkić Bubola
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia
| | - Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Split, Croatia
| | - Smiljana Goreta Ban
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia
| | - Gabriela Vuletin Selak
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Split, Croatia
| | - Marija Mandušić
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
| | - Katja Žanić
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
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Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon ( Cucumis melo L.) genotypes at harvest and after postharvest storage. FOOD CHEMISTRY-X 2020; 8:100107. [PMID: 33103112 PMCID: PMC7576513 DOI: 10.1016/j.fochx.2020.100107] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 10/07/2020] [Accepted: 10/08/2020] [Indexed: 11/25/2022]
Abstract
Maturity at harvest and after storage plus genotype impact melon fruit flavor. Volatiles increased in storage for all melon genotypes with esters being dominant. Short shelf-life melons associated with esters, sulphur compounds and a terpenoid. Long shelf-life melons related with green/grassy aroma/flavor, firmness, aldehydes.
Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5 °C plus one day at room temperature. Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavor-related descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics.
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Abstract
A melon core collection was analyzed for rind volatile compounds as, despite the fact that they are scarcely studied, these compounds play an important role in consumer preferences. Gas chromatography coupled to mass spectrometry allowed the detection of 171 volatiles. The high volatile diversity found was analyzed by Hierarchical Cluster Analysis (HCA), giving rise to two major clusters of accessions. The first cluster included climacteric and aromatic types such as Cantalupensis, Ameri, Dudaim and Momordica, rich in esters; the second one mainly included non-climacteric non-aromatic types such as Inodorus, Flexuosus, Acidulus, Conomon and wild Agrestis, with low volatiles content, specifically affecting esters. Many interesting accessions were identified, with different combinations of aroma profiles for rind and flesh, such as Spanish Inodorus landraces with low aroma flesh but rind levels of esters similar to those in climacteric Cantalupensis, exotic accessions sharing high contents of specific compounds responsible for the unique aroma of Dudaim melons or wild Agrestis with unexpected high content of some esters. Sesquiterpenes were present in rinds of some Asian Ameri and Momordica landraces, and discriminate groups of cultivars (sesquiterpene-rich/-poor) within each of the two most commercial melon horticultural groups (Cantalupensis and Inodorus), suggesting that the Asian germplasm is in the origin of specific current varieties or that this feature has been introgressed more recently from Asian sources. This rind characterization will encourage future efforts for breeding melon quality as many of the characterized landraces and wild accessions have been underexploited.
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Liu L, Lv C, Meng X, Xin G, Li B. Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3580] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lu Liu
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Chunmao Lv
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Xianjun Meng
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Guang Xin
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Bin Li
- College of Food Science Shenyang Agricultural University Shenyang China
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Aly AA, Górecki T. Green Approaches to Sample Preparation Based on Extraction Techniques. Molecules 2020; 25:E1719. [PMID: 32283595 PMCID: PMC7180442 DOI: 10.3390/molecules25071719] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/25/2020] [Accepted: 03/29/2020] [Indexed: 12/11/2022] Open
Abstract
Preparing a sample for analysis is a crucial step of many analytical procedures. The goal of sample preparation is to provide a representative, homogenous sample that is free of interferences and compatible with the intended analytical method. Green approaches to sample preparation require that the consumption of hazardous organic solvents and energy be minimized or even eliminated in the analytical process. While no sample preparation is clearly the most environmentally friendly approach, complete elimination of this step is not always practical. In such cases, the extraction techniques which use low amounts of solvents or no solvents are considered ideal alternatives. This paper presents an overview of green extraction procedures and sample preparation methodologies, briefly introduces their theoretical principles, and describes the recent developments in food, pharmaceutical, environmental and bioanalytical chemistry applications.
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Affiliation(s)
- Alshymaa A. Aly
- Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada;
- Analytical Chemistry Department, Faculty of Pharmacy, Minia University, Menia Governorate 61519, Egypt
| | - Tadeusz Górecki
- Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada;
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Sytniczuk A, Milewski M, Kajetanowicz A, Grela K. Preparation of macrocyclic musks via olefin metathesis: comparison with classical syntheses and recent advances. RUSSIAN CHEMICAL REVIEWS 2020. [DOI: 10.1070/rcr4930] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry. Food Chem 2020; 316:126342. [PMID: 32044706 DOI: 10.1016/j.foodchem.2020.126342] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/31/2019] [Accepted: 01/31/2020] [Indexed: 11/20/2022]
Abstract
The types and amounts of volatiles in the fruits of 39 melon cultivars were determined. We identified 146 volatiles, including 55 esters, 23 aldehydes, 30 alcohols, 15 ketones, 6 acids and 17 others. Ethyl acetate, (Z)-6-nonenal and 3,6-(E,Z)-nonadien-1-ol were the most three abundant volatiles (average content > 50 µg/kg FW). Aroma profiles showed significant differences among cultivars. Zhongtian49 and Zhongtian20 had the most abundant aroma components (76) and Jinguniang exhibited the least (23). One non-climacteric inodorus cultivar (Xizhoumi25) had the highest content of total volatiles (1840 µg/kg FW). Principal component analysis clustered the 39 melon cultivars into five groups. This work describes the comparative diversity of melon fruit volatiles for a large number of cultivars. Furthermore, this study could support the selection of cultivars with a flavor that suits the public and also future breeding work towards the genetic improvement of melon flavor.
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Tripodi G, Condurso C, Cincotta F, Merlino M, Verzera A. Aroma compounds in mini-watermelon fruits from different grafting combinations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1328-1335. [PMID: 31743449 DOI: 10.1002/jsfa.10149] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 10/02/2019] [Accepted: 11/08/2019] [Indexed: 05/23/2023]
Abstract
BACKGROUND In recent years, mini-watermelons have increased in popularity. To maintain production and quality standards, various agronomic techniques have been applied. For the Cucurbitaceae family, grafting technique has been used to improve resistance to abiotic stresses, crop productivity and fruit qualitative characteristics. There is some previous literature on this matter, but no information on the influence of grafting on the aroma compounds of mini-watermelons is available. Hence, our research aimed to evaluate the effect of some rootstocks, which were selected on the basis of their tolerance to pathogens, on the quality of mini-watermelons, with particular attention to the volatile aroma compounds. RESULTS Volatile aroma compounds were analysed using solid-phase microextraction-gas chromatography-mass spectrometry. The most represented compounds were C6 and C9 aldehydes and alcohols, which characterize the fruit aroma of the Cucurbitaceae family: (Z)-2-nonenal, (E,Z)-2,6-nonadienal, (Z)-3-nonen-1-ol and (Z,Z)-3,6-nonadien-1-ol were prevalent. Quantitative differences resulted in relation to the various selected rootstocks. Among these, the RS841 rootstock was found to be the most suitable for maintaining yield, quality parameters, sensory characteristics and volatile aroma compounds of mini-watermelon fruits. CONCLUSIONS The results highlighted that the rootstock, as for other Cucurbitaceae varieties, influences fruit quality and plant yield also for the mini-water melon; the results show the importance of screening for rootstock/scion combinations in order to select a graft able to provide resistance to abiotic stresses, and at the same time improve yield and fruit quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gianluca Tripodi
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Concetta Condurso
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Fabrizio Cincotta
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Maria Merlino
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Antonella Verzera
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
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Esteras C, Rambla JL, Sánchez G, López-Gresa MP, González-Mas MC, Fernández-Trujillo JP, Bellés JM, Granell A, Picó MB. Fruit flesh volatile and carotenoid profile analysis within the Cucumis melo L. species reveals unexploited variability for future genetic breeding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3915-3925. [PMID: 29369359 DOI: 10.1002/jsfa.8909] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 01/17/2018] [Accepted: 01/18/2018] [Indexed: 05/23/2023]
Abstract
BACKGROUND Aroma profile and carotenoids content of melon flesh are two important aspects influencing the quality of this fruit that have been characterized using only selected genotypes. However, the extant variability of the whole species remains unknown. RESULTS A complete view of the volatile/carotenoid profiles of melon flesh was obtained analyzing 71 accessions, representing the whole diversity of the species. Gas chromatography-mass spectrometry and high-performance liquid chromatography were used to analyze 200 volatile compounds and five carotenoids. Genotypes were classified into two main clusters (high/low aroma), but with a large diversity of differential profiles within each cluster, consistent with the ripening behavior, flesh color and proposed evolutionary and breeding history of the different horticultural groups. CONCLUSION Our results highlight the huge amount of untapped aroma diversity of melon germplasm, especially of non-commercial types. Also, landraces with high nutritional value with regard to carotenoids have been identified. All this knowledge will encourage melon breeding, facilitating the selection of the genetic resources more appropriate to develop cultivars with new aromatic profiles or to minimize the impact of breeding on melon quality. The newly characterized sources provide the basis for further investigations into specific genes/alleles contributing to melon flesh quality. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Cristina Esteras
- Institute for the Conservation and Breeding of Agricultural Biodiversity (COMAV) Universitat Politècnica de València, Valencia, Spain
| | - Jose Luis Rambla
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Consejo Superior de Investigaciones Científicas (CSIC), Universitat Politècnica de València, Valencia, Spain
| | - Gerardo Sánchez
- Estación Experimental Agropecuaria San Pedro, Instituto Nacional de Tecnología Agropecuaria (INTA), San Pedro, Argentina
| | - M Pilar López-Gresa
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Consejo Superior de Investigaciones Científicas (CSIC), Universitat Politècnica de València, Valencia, Spain
| | - M Carmen González-Mas
- Fundación AgroAlimed, Centro de Citricultura y Producción Vegetal, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
| | | | - Jose María Bellés
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Consejo Superior de Investigaciones Científicas (CSIC), Universitat Politècnica de València, Valencia, Spain
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Consejo Superior de Investigaciones Científicas (CSIC), Universitat Politècnica de València, Valencia, Spain
| | - M Belén Picó
- Institute for the Conservation and Breeding of Agricultural Biodiversity (COMAV) Universitat Politècnica de València, Valencia, Spain
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Methodology to Remove Strong Outliers of Non-Climacteric Melon Fruit Aroma at Harvest Obtained by HS-SPME GC-MS Analysis. SEPARATIONS 2018. [DOI: 10.3390/separations5020030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Karabagias IK. Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality. Foods 2018; 7:foods7030040. [PMID: 29547528 PMCID: PMC5867555 DOI: 10.3390/foods7030040] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 03/13/2018] [Accepted: 03/14/2018] [Indexed: 11/16/2022] Open
Abstract
The objectives of the present study were: (a) to evaluate the aroma evolution of raw lamb packaged in multi-layer coating film and stored at 4 ± 1 °C, with respect to storage time and (b) to investigate whether specific aldehyde ratios could serve as markers of lamb meat freshness and degree of oxidation. Volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography/mass spectrometry. Results showed that the most dominant volatiles were 2,2,4,6,6-pentamethyl-heptane, hexanal, 1-octen-3-ol, 1-hexanol, carbon disulfide and p-cymene. Volatile compound content was increased during storage time. However, statistically significant differences were recorded only for hexanal, heptanal, and nonanal (p < 0.05). Additionally, the evolution of aldehydes during storage recorded a positive Pearson’s correlation (r) (p < 0.05), whereas hexanal to nonanal, heptanal to nonanal, octanal to nonanal ratios, along with the sum of aldehydes to nonanal ratio, were positively correlated (r = 0.83–1.00) with the degree of oxidation (mg malonic dialdehyde per kg of lamb meat). A perfect Pearson’s correlation (r = 1) was obtained for the ratio hexanal to nonanal. Therefore, this ratio is proposed as an indicator of lamb meat freshness and overall quality.
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Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC-MS and E-nose methods. Journal of Food Science and Technology 2017; 54:3118-3131. [PMID: 28974797 DOI: 10.1007/s13197-017-2748-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2017] [Accepted: 06/14/2017] [Indexed: 10/19/2022]
Abstract
To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, L*, a*, b*, individual weight, edible rate, firmness, citric acid, fumaric acid, l-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, β-carotene, and aroma) were considered. The studied pumpkin species were Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo. Three pumpkin species were classified by PCA based on aroma, physicochemical and antioxidant properties because the sum of PC1 and PC2 were both greater than 85% (85.06 and 93.64% respectively). Results were validated by the PCA and showed that PPO activity, total flavonoid, sucrose, glucose, TSS, a*, pH, malic acid, vitamin E, DPPH, FRAP and β-carotene, and aroma are highly useful parameters to classify pumpkin species.
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Condurso C, Tripodi G, Cincotta F, Mazzaglia A, Verzera A. Analytical and sensory characterization of ‘Pesca di Leonforte’ ( Prunus persica Batsch). JOURNAL OF ESSENTIAL OIL RESEARCH 2016. [DOI: 10.1080/10412905.2016.1150218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Concetta Condurso
- Department of Chemical Science, University of Messina, Messina, Italy
| | - Gianluca Tripodi
- Department of Chemical Science, University of Messina, Messina, Italy
| | - Fabrizio Cincotta
- Department of Chemical Science, University of Messina, Messina, Italy
| | - Agata Mazzaglia
- Department of Agriculture, Food and Environment, University of Catania, Catania, Italy
| | - Antonella Verzera
- Department of Chemical Science, University of Messina, Messina, Italy
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Xu CH, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y. Applications of solid-phase microextraction in food analysis. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Fredes A, Sales C, Barreda M, Valcárcel M, Roselló S, Beltrán J. Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography–mass spectrometry determination. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Aganovic K, Grauwet T, Siemer C, Toepfl S, Heinz V, Hendrickx M, Van Loey A. Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2586-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Chen S, Zhang R, Hao L, Chen W, Cheng S. Profiling of volatile compounds and associated gene expression and enzyme activity during fruit development in two cucumber cultivars. PLoS One 2015; 10:e0119444. [PMID: 25799542 PMCID: PMC4370779 DOI: 10.1371/journal.pone.0119444] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Accepted: 01/30/2015] [Indexed: 01/12/2023] Open
Abstract
Changes in volatile content, as well as associated gene expression and enzyme activity in developing cucumber fruits were investigated in two Cucumis sativus L. lines (No. 26 and No. 14) that differ significantly in fruit flavor. Total volatile, six-carbon (C6) aldehyde, linolenic and linoleic acid content were higher during the early stages, whereas the nine-carbon (C9) aldehyde content was higher during the latter stages in both lines. Expression of C. sativus hydroperoxide lyase (CsHPL) mirrored 13-hydroperoxide lyase (13-HPL) enzyme activity in variety No. 26, whereas CsHPL expression was correlated with 9-hydroperoxide lyase (9-HPL) enzyme activity in cultivar No. 14. 13-HPL activity decreased significantly, while LOX (lipoxygenase) and 9-HPL activity increased along with fruit ripening in both lines, which accounted for the higher C6 and C9 aldehyde content at 0-6 day post anthesis (dpa) and 9-12 dpa, respectively. Volatile compounds from fruits at five developmental stages were analyzed by principal component analysis (PCA), and heatmaps of volatile content, gene expression and enzyme activity were constructed.
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Affiliation(s)
- Shuxia Chen
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, Shaanxi, China
- * E-mail:
| | - Ranran Zhang
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, Shaanxi, China
| | - Lining Hao
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, Shaanxi, China
| | - Weifeng Chen
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, Shaanxi, China
| | - Siqiong Cheng
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, Shaanxi, China
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Dima G, Tripodi G, Condurso C, Verzera A. Volatile constituents of mini-watermelon fruits. JOURNAL OF ESSENTIAL OIL RESEARCH 2014. [DOI: 10.1080/10412905.2014.933449] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Analysis of volatile components of cape gooseberry (Physalis peruviana L.) grown in Turkey by HS-SPME and GC-MS. ScientificWorldJournal 2014; 2014:796097. [PMID: 24741358 PMCID: PMC3972826 DOI: 10.1155/2014/796097] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2013] [Accepted: 02/06/2014] [Indexed: 11/24/2022] Open
Abstract
Volatile components in cape gooseberry fruit at ripe stage were collected using headspace-solid phase microextraction, and analyzed by gas chromatography-mass spectrometry. Three solid phase microextraction fiber coatings (DVB/CAR/PDMS, CAR/PDMS, and PDMS/DVB) were tested for evaluation of volatile compounds. DVB/CAR/PDMS fiber showed a strong extraction capacity for volatile compounds and produced the best result in case of total peak areas. A total of 133 volatile compounds were identified in fruit pulp; among them 1-hexanol (6.86%), eucalyptol (6.66%), ethyl butanoate (6.47%), ethyl octanoate (4.01%), ethyl decanoate (3.39%), 4-terpineol (3.27%), and 2-methyl-1-butanol (3.10%) were the major components in the sample extracts.
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A novel method for trace aldehyde determination in foodstuffs based on fluorescence labeling by HPLC with fluorescence detection and mass spectrometric identification. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-013-9787-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Dos-Santos N, Bueso MC, Fernández-Trujillo JP. Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melon. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.031] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kupska M, Chmiel T, Jędrkiewicz R, Wardencki W, Namieśnik J. Comprehensive two-dimensional gas chromatography for determination of the terpenes profile of blue honeysuckle berries. Food Chem 2013; 152:88-93. [PMID: 24444910 DOI: 10.1016/j.foodchem.2013.11.129] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 11/04/2013] [Accepted: 11/23/2013] [Indexed: 11/16/2022]
Abstract
Terpenes are the main group of secondary metabolites, which play essential role in human. The establishment of the terpenes profile of berries of different blue honeysuckle cultivars was achieved by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC×GC-TOFMS). The berries were found to contain 44 terpenes identified by GC×GC-TOFMS. From these, 10 were previously reported in blueberries. According to their chemical structure, the compounds were organised in different groups: monoterpene hydrocarbons and monoterpene oxygen-containing compounds (oxides, alcohols, aldehydes, and ketones). Positive identification of some of the compounds was performed using authentic standards, while tentative identification of the compounds was based on deconvoluted mass spectra and comparison of linear retention indices (LRI) with literature values. The major components of volatile fraction were monoterpenes, such as eucalyptol, linalool and p-cymene. Furthermore, quantitative analysis showed that eucalyptol was the most abundant bioactive terpene in analysed berries (12.4-418.2 μg/L).
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Affiliation(s)
- Magdalena Kupska
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland.
| | - Tomasz Chmiel
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland
| | - Renata Jędrkiewicz
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland
| | - Waldemar Wardencki
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland
| | - Jacek Namieśnik
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland
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Applications of in vivo and in vitro solid-phase microextraction techniques in plant analysis: A review. Anal Chim Acta 2013; 794:1-14. [DOI: 10.1016/j.aca.2013.05.016] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Revised: 05/04/2013] [Accepted: 05/07/2013] [Indexed: 12/11/2022]
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Pang X, Chen D, Hu X, Zhang Y, Wu J. Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: aroma reconstitution experiments and omission tests. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10426-10432. [PMID: 22970770 DOI: 10.1021/jf302373g] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To verify the aroma profile of Jiashi muskmelon previously identified by gas chromatography-olfactometry/detection frequency analysis (GC-O/DFA) and odor activity value (OAV) calculation, the synthetic blends of odorants (aroma models) were prepared and then were compared with the original Jiashi muskmelon juice aroma using quantitative descriptive analysis (QDA) and electronic nose analysis (ENA), respectively. QDA and ENA both indicated that the model solution derived from OAV calculation more closely resembled the original melon juice aroma than that based on DFA data. Omission tests corroborated the significant contribution of five unsaturated aldehydes and alcohols with nine carbon atoms as well as five branched esters, in particular, the "fruity"-smelling ethyl butanoate and the "cucumber-like" (2E,6Z)-nona-2,6-dienal to Jiashi muskmelon overall aroma.
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Affiliation(s)
- Xueli Pang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Headspace Liquid-Phase Microextraction Followed by Gas Chromatography–Mass Spectrometry for Determination of Furanic Compounds in Baby Foods and Method Optimization Using Response Surface Methodology. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9510-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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36
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Heaven MW, Nash D. Recent analyses using solid phase microextraction in industries related to food made into or from liquids. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Pang X, Guo X, Qin Z, Yao Y, Hu X, Wu J. Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4179-85. [PMID: 22497266 DOI: 10.1021/jf300149m] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
To identify aromatic compounds in Jiashi melon juice, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis was used. Odor activity values (OAVs) were also calculated on the basis of the qualitative and quantitative analysis of volatile compounds. Results showed that 42 volatiles were identified, among which 4 compounds, namely, diethyl carbonate, isophorone, 2-butoxyethyl acetate, and menthol, were identified or tentatively identified for the first time as volatiles in melon fruit. Twelve compounds, namely, (2E,6Z)-nona-2,6-dienal, (3Z,6Z)-nona-3,6-dien-1-ol, ethyl butanoate, ethyl 2-methylbutyrate, ethyl 2-methylpropanoate, (Z)-non-6-enal, (E)-2-nonenal, heptanal, methyl 2-methylbutyrate, nonanal, hexanal, and 2-methylpropyl acetate, were identified as the potent odorants of Jiashi melon juice by both OAV and detection frequency analysis (DFA). In addition, seven odorants were detected by all of the panelists and showed higher OAVs, indicating that DFA and OAV resulted in relatively similar "Jiashi" melon aroma patterns.
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Affiliation(s)
- Xueli Pang
- College of Food Science and Nutritional Engineering, China Agricultural University, and Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
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Ma C, Chen H, Sun N, Ye Y, Chen H. Preparation of Molecularly Imprinted Polymer Monolith with an Analogue of Thiamphenicol and Application to Selective Solid-Phase Microextraction. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9368-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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39
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Use of different sample temperatures in a single extraction procedure for the screening of the aroma profile of plant matrices by headspace solid-phase microextraction. J Chromatogr A 2011; 1218:3731-6. [DOI: 10.1016/j.chroma.2011.04.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2011] [Revised: 04/08/2011] [Accepted: 04/11/2011] [Indexed: 11/18/2022]
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