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Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors
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 ac...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271835/ https://www.ncbi.nlm.nih.gov/pubmed/25474290 http://dx.doi.org/10.3390/molecules191220183 |
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author | Qin, Gaihua Tao, Shutian Zhang, Huping Huang, Wenjiang Wu, Juyou Xu, Yiliu Zhang, Shaoling |
author_facet | Qin, Gaihua Tao, Shutian Zhang, Huping Huang, Wenjiang Wu, Juyou Xu, Yiliu Zhang, Shaoling |
author_sort | Qin, Gaihua |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6271835 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62718352018-12-28 Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors Qin, Gaihua Tao, Shutian Zhang, Huping Huang, Wenjiang Wu, Juyou Xu, Yiliu Zhang, Shaoling Molecules Article 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. MDPI 2014-12-02 /pmc/articles/PMC6271835/ /pubmed/25474290 http://dx.doi.org/10.3390/molecules191220183 Text en © 2014 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Qin, Gaihua Tao, Shutian Zhang, Huping Huang, Wenjiang Wu, Juyou Xu, Yiliu Zhang, Shaoling Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors |
title | Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors |
title_full | Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors |
title_fullStr | Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors |
title_full_unstemmed | Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors |
title_short | Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors |
title_sort | evolution of the aroma volatiles of pear fruits supplemented with fatty acid metabolic precursors |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271835/ https://www.ncbi.nlm.nih.gov/pubmed/25474290 http://dx.doi.org/10.3390/molecules191220183 |
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