Aroma Development during Ripening of Fragaria chiloensis Fruit and Participation of an Alcohol Acyltransferase (FcAAT1) Gene
Fragaria chiloensis is characterized for having great aroma and flavor properties. Using headspace-SPME different volatile compounds were identified and quantified during development and ripening of the fruit. The headspace was dominated by esters, butyl acetate, ethyl acetate, ethyl butanoate and e...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2009-10, Vol.57 (19), p.9123-9132 |
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| container_issue | 19 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 57 |
| creator | González, Miriam Gaete-Eastman, Carlos Valdenegro, Mónika Figueroa, Carlos R Fuentes, Lida Herrera, Raúl Moya-León, María Alejandra |
| description | Fragaria chiloensis is characterized for having great aroma and flavor properties. Using headspace-SPME different volatile compounds were identified and quantified during development and ripening of the fruit. The headspace was dominated by esters, butyl acetate, ethyl acetate, ethyl butanoate and ethyl hexanoate being the most abundant in fully ripe fruit. As esters are important for aroma and synthesized through alcohol acyltransferases (AAT), a full-length cDNA (FcAAT1) was isolated from F. chiloensis fruit which displayed the three motifs characteristic of most AATs. As the production of esters increased during ripening, a clear increment in FcAAT1 transcripts was observed in fruit tissue. A good correlation was found between AAT activity and the total content of esters, especially with acetates and hexanoates. Aroma-related esters displayed during ripening the same production profile as AAT activity. Therefore it can be suggested that the FcAAT1 gene may have a significant role in ester production of F. chiloensis fruit. |
| doi_str_mv | 10.1021/jf901693j |
| format | Article |
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Using headspace-SPME different volatile compounds were identified and quantified during development and ripening of the fruit. The headspace was dominated by esters, butyl acetate, ethyl acetate, ethyl butanoate and ethyl hexanoate being the most abundant in fully ripe fruit. As esters are important for aroma and synthesized through alcohol acyltransferases (AAT), a full-length cDNA (FcAAT1) was isolated from F. chiloensis fruit which displayed the three motifs characteristic of most AATs. As the production of esters increased during ripening, a clear increment in FcAAT1 transcripts was observed in fruit tissue. A good correlation was found between AAT activity and the total content of esters, especially with acetates and hexanoates. Aroma-related esters displayed during ripening the same production profile as AAT activity. Therefore it can be suggested that the FcAAT1 gene may have a significant role in ester production of F. chiloensis fruit.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf901693j</identifier><identifier>PMID: 19731914</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Acyltransferases - genetics ; Biological and medical sciences ; complementary DNA ; DNA, Plant - analysis ; DNA, Plant - isolation & purification ; Esters - metabolism ; Flavors and Aromas/Chemosensory Perception ; Food industries ; Fragaria - enzymology ; Fragaria - genetics ; Fragaria chiloensis ; Fruit - chemistry ; Fruit - enzymology ; Fruit - growth & development ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Gene Expression ; genes ; headspace analysis ; messenger RNA ; microextraction ; odor compounds ; Odorants - analysis ; odors ; Plant Proteins - genetics ; quantitative analysis ; ripening ; solid phase extraction ; strawberries ; volatile compounds ; Volatile Organic Compounds - analysis</subject><ispartof>Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.9123-9132</ispartof><rights>Copyright © 2009 American Chemical Society</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a368t-8c4e601f0fd152d7f6fa1b063f6a5d32eec99b6c545527126f41701410b4ca7a3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf901693j$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf901693j$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,778,782,2754,27059,27907,27908,56721,56771</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22070174$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19731914$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>González, Miriam</creatorcontrib><creatorcontrib>Gaete-Eastman, Carlos</creatorcontrib><creatorcontrib>Valdenegro, Mónika</creatorcontrib><creatorcontrib>Figueroa, Carlos R</creatorcontrib><creatorcontrib>Fuentes, Lida</creatorcontrib><creatorcontrib>Herrera, Raúl</creatorcontrib><creatorcontrib>Moya-León, María Alejandra</creatorcontrib><title>Aroma Development during Ripening of Fragaria chiloensis Fruit and Participation of an Alcohol Acyltransferase (FcAAT1) Gene</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Fragaria chiloensis is characterized for having great aroma and flavor properties. Using headspace-SPME different volatile compounds were identified and quantified during development and ripening of the fruit. The headspace was dominated by esters, butyl acetate, ethyl acetate, ethyl butanoate and ethyl hexanoate being the most abundant in fully ripe fruit. As esters are important for aroma and synthesized through alcohol acyltransferases (AAT), a full-length cDNA (FcAAT1) was isolated from F. chiloensis fruit which displayed the three motifs characteristic of most AATs. As the production of esters increased during ripening, a clear increment in FcAAT1 transcripts was observed in fruit tissue. A good correlation was found between AAT activity and the total content of esters, especially with acetates and hexanoates. Aroma-related esters displayed during ripening the same production profile as AAT activity. Therefore it can be suggested that the FcAAT1 gene may have a significant role in ester production of F. chiloensis fruit.</description><subject>Acyltransferases - genetics</subject><subject>Biological and medical sciences</subject><subject>complementary DNA</subject><subject>DNA, Plant - analysis</subject><subject>DNA, Plant - isolation & purification</subject><subject>Esters - metabolism</subject><subject>Flavors and Aromas/Chemosensory Perception</subject><subject>Food industries</subject><subject>Fragaria - enzymology</subject><subject>Fragaria - genetics</subject><subject>Fragaria chiloensis</subject><subject>Fruit - chemistry</subject><subject>Fruit - enzymology</subject><subject>Fruit - growth & development</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gene Expression</subject><subject>genes</subject><subject>headspace analysis</subject><subject>messenger RNA</subject><subject>microextraction</subject><subject>odor compounds</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>Plant Proteins - genetics</subject><subject>quantitative analysis</subject><subject>ripening</subject><subject>solid phase extraction</subject><subject>strawberries</subject><subject>volatile compounds</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0M1u1DAUBWALgei0sOAFwBsEXQTuzY-dLKPCFKRKIGjX0R3HnnqU2KmdIFXi4ethRu2GlS370_H1YewNwieEHD_vTAMommL3jK2wyiGrEOvnbAXpMqsrgSfsNMYdANSVhJfsBBtZYIPliv1tgx-Jf9F_9OCnUbuZ90uwbst_2Um7_cYbvg60pWCJq1s7eO2ijelssTMn1_OfFGar7ESz9W7PyfF2UP7WD7xV98McyEWjA0XNP65V217jOb_UTr9iLwwNUb8-rmfsZv31-uJbdvXj8vtFe5VRIeo5q1WpBaAB06ff9dIIQ7gBURhBVV_kWqum2QhVlVWVS8yFKVEClgibUpGk4ox9OOROwd8tOs7daKPSw0BO-yV2sihBSimKJM8PUgUfY9Cmm4IdKdx3CN2-6-6x62TfHlOXzaj7J3ksN4H3R0BR0WBSDcrGR5fnkKaUe_fu4Az5jrYhmZvfOWDx76Ec6qckUrHb-SW4VNd_RnoAQ2KbQA</recordid><startdate>20091014</startdate><enddate>20091014</enddate><creator>González, Miriam</creator><creator>Gaete-Eastman, Carlos</creator><creator>Valdenegro, Mónika</creator><creator>Figueroa, Carlos R</creator><creator>Fuentes, Lida</creator><creator>Herrera, Raúl</creator><creator>Moya-León, María Alejandra</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20091014</creationdate><title>Aroma Development during Ripening of Fragaria chiloensis Fruit and Participation of an Alcohol Acyltransferase (FcAAT1) Gene</title><author>González, Miriam ; Gaete-Eastman, Carlos ; Valdenegro, Mónika ; Figueroa, Carlos R ; Fuentes, Lida ; Herrera, Raúl ; Moya-León, María Alejandra</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a368t-8c4e601f0fd152d7f6fa1b063f6a5d32eec99b6c545527126f41701410b4ca7a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Acyltransferases - genetics</topic><topic>Biological and medical sciences</topic><topic>complementary DNA</topic><topic>DNA, Plant - analysis</topic><topic>DNA, Plant - isolation & purification</topic><topic>Esters - metabolism</topic><topic>Flavors and Aromas/Chemosensory Perception</topic><topic>Food industries</topic><topic>Fragaria - enzymology</topic><topic>Fragaria - genetics</topic><topic>Fragaria chiloensis</topic><topic>Fruit - chemistry</topic><topic>Fruit - enzymology</topic><topic>Fruit - growth & development</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gene Expression</topic><topic>genes</topic><topic>headspace analysis</topic><topic>messenger RNA</topic><topic>microextraction</topic><topic>odor compounds</topic><topic>Odorants - analysis</topic><topic>odors</topic><topic>Plant Proteins - genetics</topic><topic>quantitative analysis</topic><topic>ripening</topic><topic>solid phase extraction</topic><topic>strawberries</topic><topic>volatile compounds</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>González, Miriam</creatorcontrib><creatorcontrib>Gaete-Eastman, Carlos</creatorcontrib><creatorcontrib>Valdenegro, Mónika</creatorcontrib><creatorcontrib>Figueroa, Carlos R</creatorcontrib><creatorcontrib>Fuentes, Lida</creatorcontrib><creatorcontrib>Herrera, Raúl</creatorcontrib><creatorcontrib>Moya-León, María Alejandra</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>González, Miriam</au><au>Gaete-Eastman, Carlos</au><au>Valdenegro, Mónika</au><au>Figueroa, Carlos R</au><au>Fuentes, Lida</au><au>Herrera, Raúl</au><au>Moya-León, María Alejandra</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Aroma Development during Ripening of Fragaria chiloensis Fruit and Participation of an Alcohol Acyltransferase (FcAAT1) Gene</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2009-10-14</date><risdate>2009</risdate><volume>57</volume><issue>19</issue><spage>9123</spage><epage>9132</epage><pages>9123-9132</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Fragaria chiloensis is characterized for having great aroma and flavor properties. Using headspace-SPME different volatile compounds were identified and quantified during development and ripening of the fruit. The headspace was dominated by esters, butyl acetate, ethyl acetate, ethyl butanoate and ethyl hexanoate being the most abundant in fully ripe fruit. As esters are important for aroma and synthesized through alcohol acyltransferases (AAT), a full-length cDNA (FcAAT1) was isolated from F. chiloensis fruit which displayed the three motifs characteristic of most AATs. As the production of esters increased during ripening, a clear increment in FcAAT1 transcripts was observed in fruit tissue. A good correlation was found between AAT activity and the total content of esters, especially with acetates and hexanoates. Aroma-related esters displayed during ripening the same production profile as AAT activity. Therefore it can be suggested that the FcAAT1 gene may have a significant role in ester production of F. chiloensis fruit.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>19731914</pmid><doi>10.1021/jf901693j</doi><tpages>10</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.9123-9132 |
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| subjects | Acyltransferases - genetics Biological and medical sciences complementary DNA DNA, Plant - analysis DNA, Plant - isolation & purification Esters - metabolism Flavors and Aromas/Chemosensory Perception Food industries Fragaria - enzymology Fragaria - genetics Fragaria chiloensis Fruit - chemistry Fruit - enzymology Fruit - growth & development Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Gene Expression genes headspace analysis messenger RNA microextraction odor compounds Odorants - analysis odors Plant Proteins - genetics quantitative analysis ripening solid phase extraction strawberries volatile compounds Volatile Organic Compounds - analysis |
| title | Aroma Development during Ripening of Fragaria chiloensis Fruit and Participation of an Alcohol Acyltransferase (FcAAT1) Gene |
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