| Title: | Evolution of the aroma volatiles of pear fruits supplemented with fatty acid metabolic precursors |
| Author(s): | Qin G; Tao S; Zhang H; Huang W; Wu J; Xu Y; Zhang S; |
| Address: | "Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China. qghahstu@163.com. Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China. taost@njau.edu.cn. Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China. zhanghuping@126.com. Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China. wenjiangh@126.com. Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China. juyouwu@njau.edu.cn. Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Hefei 230031, China. yiliuxu@163.com. Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China. slzhang@njau.edu.cn" |
| DOI: | 10.3390/molecules191220183 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles, especially esters, were significantly increased, both qualitatively and quantitatively, in pear fruits fed on fatty acid metabolic precursors. Cultivars having different flavor characteristics had distinctly different aroma volatile metabolisms. More esters were formed in fruity-flavored 'Nanguoli' fruits than in green-flavored 'Dangshansuli' fruits fed on the same quantities of linoleic acid and linolenic acid. Hexanal and hexanol were more efficient metabolic intermediates for volatile synthesis than linoleic acid and linolenic acid. Hexyl esters were the predominant esters produced by pear fruits fed on hexanol, and their contents in 'Dangshansuli' fruits were higher than in 'Nanguoli' fruits. Hexyl esters and hexanoate esters were the primary esters produced in pear fruits fed on hexanal, however the content of hexyl ester in 'Dangshansuli' was approximately three times that in 'Nanguoli'. The higher contents of hexyl esters in 'Dangshansuli' may have resulted from a higher level of hexanol derived from hexanal. In conclusion, the synthesis of aroma volatiles was largely dependent on the metabolic precursors presented" |
| Keywords: | Aldehydes/metabolism Esters/metabolism Fatty Acids/*metabolism Fruit/*chemistry Hexanols/metabolism Linoleic Acid/metabolism Metabolic Networks and Pathways Pyrus/*chemistry *Smell Volatile Organic Compounds/*metabolism alpha-Linolenic Acid/metabolism; |
| Notes: | "MedlineQin, Gaihua Tao, Shutian Zhang, Huping Huang, Wenjiang Wu, Juyou Xu, Yiliu Zhang, Shaoling eng Research Support, Non-U.S. Gov't Switzerland 2014/12/05 Molecules. 2014 Dec 2; 19(12):20183-96. doi: 10.3390/molecules191220183" |
