| Title: | Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening |
| Author(s): | Xi W; Zheng H; Zhang Q; Li W; |
| Address: | "College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China. xwp1999@zju.edu.cn. Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China. xwp1999@zju.edu.cn. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China. zhenghuiwen553@foxmail.com. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China. swuzqy@163.com. National Fruit Tree Germplasm Repository, Xinjiang Academy of Agricultural Sciences, Luntai, Xinjiang 841600, China. lwh-2003@163.com" |
| ISSN/ISBN: | 1422-0067 (Electronic) 1422-0067 (Linking) |
| Abstract: | "Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers' evaluation. Sucrose and glucose were the major sugars in apricot fruit. The contents of all sugars increased rapidly, and the accumulation pattern of sugars converted from glucose-predominated to sucrose-predominated during fruit development and ripening. Sucrose synthase (SS), sorbitol oxidase (SO) and sorbitol dehydrogenase (SDH) are under tight developmental control and they might play important roles in sugar accumulation. Almost all organic acids identified increased during early development and then decrease rapidly. During early development, fruit mainly accumulated quinate and malate, with the increase of citrate after maturation, and quinate, malate and citrate were the predominant organic acids at the ripening stage. The odor activity values (OAV) of aroma volatiles showed that 18 aroma compounds were the characteristic components of apricot fruit. Aldehydes and terpenes decreased significantly during the whole development period, whereas lactones and apocarotenoids significantly increased with fruit ripening. The partial least squares regression (PLSR) results revealed that beta-ionone, gamma-decalactone, sucrose and citrate are the key characteristic flavor factors contributing to consumer acceptance. Carotenoid cleavage dioxygenases (CCD) may be involved in beta-ionone formation in apricot fruit" |
| Keywords: | "Citrates/metabolism *Food Quality Fruit/growth & development/*metabolism Glucosyltransferases/metabolism L-Iditol 2-Dehydrogenase/metabolism Malates/metabolism *Odorants Oils, Volatile/*metabolism Oxidoreductases/metabolism Prunus armeniaca/growth & devel;" |
| Notes: | "MedlineXi, Wanpeng Zheng, Huiwen Zhang, Qiuyun Li, Wenhui eng Switzerland 2016/06/28 Int J Mol Sci. 2016 Jun 24; 17(7):998. doi: 10.3390/ijms17070998" |
