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...
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MDPI AG
2014-12-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/19/12/20183 |
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| author | Gaihua Qin Shutian Tao Huping Zhang Wenjiang Huang Juyou Wu Yiliu Xu Shaoling Zhang |
| author_facet | Gaihua Qin Shutian Tao Huping Zhang Wenjiang Huang Juyou Wu Yiliu Xu Shaoling Zhang |
| author_sort | Gaihua Qin |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-04-12T17:39:26Z |
| format | Article |
| id | doaj.art-3a33fb685b9544e588b57359268172cb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-12T17:39:26Z |
| publishDate | 2014-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-3a33fb685b9544e588b57359268172cb2022-12-22T03:22:51ZengMDPI AGMolecules1420-30492014-12-011912201832019610.3390/molecules191220183molecules191220183Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic PrecursorsGaihua Qin0Shutian Tao1Huping Zhang2Wenjiang Huang3Juyou Wu4Yiliu Xu5Shaoling Zhang6Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaDepartment of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaDepartment of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaDepartment of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaDepartment of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Hefei 230031, ChinaDepartment of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaTo 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.http://www.mdpi.com/1420-3049/19/12/20183peararoma volatilesfatty acid metabolism |
| spellingShingle | Gaihua Qin Shutian Tao Huping Zhang Wenjiang Huang Juyou Wu Yiliu Xu Shaoling Zhang Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors Molecules pear aroma volatiles fatty acid metabolism |
| 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 | pear aroma volatiles fatty acid metabolism |
| url | http://www.mdpi.com/1420-3049/19/12/20183 |
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