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Food Chem

Title:		Alcohol acyltransferase gene and ester precursors differentiate composition of volatile esters in three interspecific hybrids of Vitis labrusca?ª+x?ª+V. Vinifera during berry development period
Author(s):		Qian X; Liu Y; Zhang G; Yan A; Wang H; Wang X; Pan Q; Xu H; Sun L; Zhu B;
Address:		"Beijing Academy of Forestry and Pomology Sciences, Beijing 100093, China. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forest University, Beijing 100083, China. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Beijing Academy of Forestry and Pomology Sciences, Beijing 100093, China. Electronic address: sunlei.bjfu@gmail.com. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forest University, Beijing 100083, China. Electronic address: zhubaoqing@bjfu.edu.cn"
Journal Title:		Food Chem
Year:		2019
Volume:		20190515
Issue:
Page Number:		234 - 246
DOI:		10.1016/j.foodchem.2019.05.104
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study investigated the accumulation of esters in three hybrid grape cultivars during berry development under two vintages to elucidate the differentiation on their esters biosynthesis. Results showed 'Moldova' showed lower esters content than 'Campbell Early' and 'Catawba' resulting from its limited AAT gene expression and 20 different encoded amino acids. The volatile esters compositions of 'Campbell Early' and 'Catawba' in both vintages were different. Correlation analysis revealed that concentrations of hexyl acetate, 2-phenethyl acetate, ethyl (E,E)-2,4-hexadienoate and ethyl phenylacetate were related to their corresponding alcohols level, whereas threonine and alanine affected ethyl heptanoate formation. Transcriptome analysis indicated that 1847, 1781 and 1870 DEGs, at E-L 35, 36 and 38, respectively, were characterized between 'Campbell Early' and 'Catawba'. The expression level of genes related to the volatile ester precursors biosynthesis, including PRX-VIT_211s0016g05320, PAO-VIT_217s0000g09100, ACOX-VIT_212s0028g02660, ACOX-VIT_216s0022g01120, echA-VIT_205s0077g00860 and ACOX-VIT_200s0662g00010, exhibited a positive correlation to the concentrations of their corresponding volatile esters"
Keywords:		"Acetates/analysis/chemistry Chimera Esters/analysis Fruit/chemistry/*growth & development Gene Expression Profiling Gene Expression Regulation, Plant Phenylethyl Alcohol/analogs & derivatives/analysis/chemistry Plant Proteins/genetics/metabolism Proteins/;"
Notes:		"MedlineQian, Xu Liu, Yaran Zhang, Guojun Yan, Ailing Wang, Huiling Wang, Xiaoyue Pan, Qiuhong Xu, Haiying Sun, Lei Zhu, Baoqing eng England 2019/06/09 Food Chem. 2019 Oct 15; 295:234-246. doi: 10.1016/j.foodchem.2019.05.104. Epub 2019 May 15"