Expression of alcohol acyltransferase is a potential determinant of fruit volatile ester variations in Capsicum

Key message The transcript level of alcohol acyltransferase 1 ( AAT1 ) may be the main factor influencing the variations in volatile esters that characterizing the fruity/exotic aroma of pepper fruit. Volatile esters are key components for characterizing the fruity/exotic aroma of pepper ( Capsicum spp.) fruit. In general, the volatile ester content in the fruit is the consequence of a delicate balance between their synthesis by alcohol acyltransferases (AATs) and degradation by carboxylesterases (CXEs). However, the precise role of these families of enzymes with regard to volatile ester content remains unexplored in Capsicum . In this study, we found that the volatile ester content was relatively low in C. annuum and much higher in C. chinense , particularly in pungent varieties. Additionally, fruits collected from multiple non-pungent C. chinense varieties, which harbor loss-of-function mutations in capsaicinoid biosynthetic genes, acyltransferase ( Pun1 ), putative aminotransferas e ( pAMT ), or putative ketoacyl-ACP reductase ( CaKR1 ) were analyzed. The volatile ester contents of non-pungent C. chinense varieties ( pamt / pamt ) were equivalent to those of pungent varieties, but their levels were significantly lower in non-pungent NMCA30036 ( pun1 2 / pun1 2 ) and C. chinense ( Cakr1 / Cakr1 ) varieties. Multiple AAT -like sequences were identified from the pepper genome sequences, whereas only one CXE -like sequence was identified. Among these, AAT1 , AAT2 , and CXE1 were isolated from fruits of C. chinense and C. annuum . Gene expression analysis revealed that the AAT1 transcript level is a potential determinant of fruit volatile ester variations in Capsicum . Furthermore, enzymatic assays demonstrated that AAT1 is responsible for the biosynthesis of volatile esters in pepper fruit. Identification of a key gene for aroma biosynthesis in pepper fruit will provide a theoretical basis for the development of molecular tools for flavor improvement.