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Mayobre C, Santo Domingo M, Özkan EN, Fernández-Borbolla A, Ruiz-Lasierra J, Garcia-Mas J, Pujol M. Genetic regulation of volatile production in two melon introgression line collections with contrasting ripening behavior. HORTICULTURE RESEARCH 2024; 11:uhae020. [PMID: 38469382 PMCID: PMC10925849 DOI: 10.1093/hr/uhae020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Accepted: 01/10/2024] [Indexed: 03/13/2024]
Abstract
The importance of melon aroma in determining fruit quality has been highlighted in recent years. The fruit volatile profile is influenced by the type of fruit ripening. Non-climacteric fruits contain predominantly aldehydes, while climacteric fruits mainly produce esters. Several genes have been described to participate in volatile organic compounds (VOCs) biosynthesis pathways, but knowledge in this area is still incomplete. In this work we analysed the volatile profile of two reciprocal Introgression Line (IL) collections generated from a cross between 'Piel de Sapo' (PS) and 'Védrantais' (VED) melons, differing in their aroma profile and ripening behaviour. SPME GC-MS was performed to identify genes responsible for VOCs formation. More than 1000 QTLs for many volatiles were detected taken together both populations. Introgressions on chromosomes 3, 5, 6, 7 and 8 modified ester-aldehyde balance and were correlated to ripening changes in both genetic backgrounds. Some previously identified QTLs for fruit ripening might be involved in these phenotypes, such as ETHQV8.1 on chromosome 8 and ETHQV6.3 on chromosome 6. PS alleles on chromosomes 2, 6, 10 and 11 were found to increase ester content when introgressed in VED melons. Terpenes showed to be affected by several genomic regions not related to ripening. In addition, several candidate genes have been hypothesized to be responsible for some of the QTLs detected. The analysis of volatile compounds in two reciprocal IL collections has increased our understanding of the relationship between ripening and aroma and offers valuable plant material to improve food quality in melon breeding programs.
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Affiliation(s)
- Carlos Mayobre
- Centre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
| | - Miguel Santo Domingo
- Centre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
| | - Elif Nur Özkan
- Centre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
| | - Andrés Fernández-Borbolla
- Centre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
| | - Javier Ruiz-Lasierra
- Centre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
| | - Jordi Garcia-Mas
- Centre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
| | - Marta Pujol
- Centre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Edifici CRAG, Campus UAB, 08193 Bellaterra, Barcelona, Spain
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Guo K, Zhao J, Fang S, Zhang Q, Nie L, Zhao W. The effects of different rootstocks on aroma components, activities and genes expression of aroma-related enzymes in oriental melon fruit. PeerJ 2024; 12:e16704. [PMID: 38192601 PMCID: PMC10773451 DOI: 10.7717/peerj.16704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Accepted: 11/30/2023] [Indexed: 01/10/2024] Open
Abstract
Grafting is widely applied in the cultivation of melon. In this study, 'Qinmi No.1' (Cucumis melo L.(QG)) and 'Ribenxuesong' (Cucurbita maxima Duch. (RG)) were used as rootstocks for 'Qingxin Yangjiaocui' (Cucumis melo L.). The results showed that grafting with muskmelon rootstocks had no significant effect on fruit aroma, but grafting with pumpkin rootstocks significantly reduced the odor intensity and odor preference scores of melon fruits. Compared with the fruits from self-grafted plants (SG), four new aromatic volatiles with a sweet smell were detected, the alcohol dehydrogenase (ADH) activity was significantly decreased at 30 DAP, but unaffected at 42 DAP in QG fruits. There was no difference for alcohol acetyltransferase (AAT) activity between QG and SG fruits. The expression level of CmADH2 was significantly higher at 30 DAP and 42 DAP, but CmAAT2 was significantly lower at 42 DAP in QG fruits compared with SG fruits. In RG fruits, the main aroma compounds including butanoic acid ethyl ester, 2-methyl-2-butene-1-al, and 2-methylheptan-1-al were absent, while the volatile compounds with unpleasant odor characteristics including trans, cis-2,6-nonadien-1-ol, (E,E)-2,4-heptadienal, octanoic acid, and styrene were detected. Compared with SG fruits, 1-nonanol and 1-heptanol with green odor characteristics were significantly increased, but eucalyptol and farnesene with fruity aroma characteristics were significantly decreased in RG fruits. The ADH activity of RG fruits was significantly lower than that of SG fruits at 30 DAP and the AAT activity was significantly lower than that of SG fruits at 42 DAP. In addition, the expression levels of CmADH and CmAAT homologs in RG fruits were significantly lower than those in SG or QG fruits. These results show that grafting with pumpkin rootstocks affected the main aroma components, reduced ADH and AAT activities, and down-regulated the expression levels of CmADHs and CmAATs in the melon fruits. This study reveals the mechanism of different rootstocks on melon fruit aroma quality, and lays a theoretical foundation for the selection of rootstocks in melon production. Future studies using overexpression or CRISPR/CAS system to obtain stable transgenic lines of genes encoding key aromatic volatiles, would be promising to effectively improve the flavor quality of melon.
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Affiliation(s)
- Kedong Guo
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
| | - Jiateng Zhao
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
| | - Siyu Fang
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
| | - Qian Zhang
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
| | - Lanchun Nie
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
- Collaborative Innovation Center of Vegetative Industry of Hebei Province, BaoDing, Hebei, China
| | - Wensheng Zhao
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization, BaoDing, Hebei, China
- Collaborative Innovation Center of Vegetative Industry of Hebei Province, BaoDing, Hebei, China
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Ling Y, Xiong X, Yang W, Liu B, Shen Y, Xu L, Lu F, Li M, Guo Y, Zhang X. Comparative Analysis of Transcriptomics and Metabolomics Reveals Defense Mechanisms in Melon Cultivars against Pseudoperonospora cubensis Infection. Int J Mol Sci 2023; 24:17552. [PMID: 38139381 PMCID: PMC10743968 DOI: 10.3390/ijms242417552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/10/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Melon (Cucumis melo L.) represents an agriculturally significant horticultural crop that is widely grown for its flavorful fruits. Downy mildew (DM), a pervasive foliar disease, poses a significant threat to global melon production. Although several quantitative trait loci related to DM resistance have been identified, the comprehensive genetic underpinnings of this resistance remain largely uncharted. In this study, we utilized integrative transcriptomics and metabolomics approaches to identify potential resistance-associated genes and delineate the strategies involved in the defense against DM in two melon cultivars: the resistant 'PI442177' ('K10-1') and the susceptible 'Huangdanzi' ('K10-9'), post-P. cubensis infection. Even in the absence of the pathogen, there were distinctive differentially expressed genes (DEGs) between 'K10-1' and 'K10-9'. When P. cubensis was infected, certain genes, including flavin-containing monooxygenase (FMO), receptor-like protein kinase FERONIA (FER), and the HD-ZIP transcription factor member, AtHB7, displayed pronounced expression differences between the cultivars. Notably, our data suggest that following P. cubensis infection, both cultivars suppressed flavonoid biosynthesis via the down-regulation of associated genes whilst concurrently promoting lignin production. The complex interplay of transcriptomic and metabolic responses elucidated by this study provides foundational insights into melon's defense mechanisms against DM. The robust resilience of 'K10-1' to DM is attributed to the synergistic interaction of its inherent transcriptomic and metabolic reactions.
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Affiliation(s)
- Yueming Ling
- Hami-Melon Research Center, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; (Y.L.); (W.Y.); (B.L.); (Y.S.); (L.X.); (M.L.)
| | - Xianpeng Xiong
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China;
| | - Wenli Yang
- Hami-Melon Research Center, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; (Y.L.); (W.Y.); (B.L.); (Y.S.); (L.X.); (M.L.)
| | - Bin Liu
- Hami-Melon Research Center, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; (Y.L.); (W.Y.); (B.L.); (Y.S.); (L.X.); (M.L.)
| | - Yue Shen
- Hami-Melon Research Center, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; (Y.L.); (W.Y.); (B.L.); (Y.S.); (L.X.); (M.L.)
- College of Horticulture, Xinjiang Agricultural University, Urumqi 830091, China
| | - Lirong Xu
- Hami-Melon Research Center, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; (Y.L.); (W.Y.); (B.L.); (Y.S.); (L.X.); (M.L.)
- College of Horticulture, Xinjiang Agricultural University, Urumqi 830091, China
| | - Fuyuan Lu
- College of Agriculture, Shihezi University, Shihezi 832003, China;
| | - Meihua Li
- Hami-Melon Research Center, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; (Y.L.); (W.Y.); (B.L.); (Y.S.); (L.X.); (M.L.)
| | - Yangdong Guo
- College of Horticulture, China Agricultural University, Beijing 100193, China
| | - Xuejun Zhang
- Hami-Melon Research Center, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China; (Y.L.); (W.Y.); (B.L.); (Y.S.); (L.X.); (M.L.)
- College of Horticulture, China Agricultural University, Beijing 100193, China
- Hainan Sanya Experimental Center for Crop Breeding, Xinjiang Academy of Agricultural Sciences, Sanya 572019, China
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Liu X, Zhang C, Wang H, Wang Y, Zhu D, Liu H. Ultrasonic treatment maintains the flavor of the melon juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106284. [PMID: 36603464 PMCID: PMC9826901 DOI: 10.1016/j.ultsonch.2022.106284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/02/2022] [Accepted: 12/27/2022] [Indexed: 06/07/2023]
Abstract
Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.
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Affiliation(s)
- Xiao Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Chao Zhang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Hui Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Yubin Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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5
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Liu X, Wang R, Liu H, Wang Y, Shi Y, Zhang C. High-pressure treatment enhanced aromatic compound concentrations of melon juice and its mechanism. Front Nutr 2022; 9:1052820. [DOI: 10.3389/fnut.2022.1052820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 11/10/2022] [Indexed: 12/03/2022] Open
Abstract
IntroductionThe flavor deterioration blocks the development of melon juice.MethodsThe effects of ultra-high temperature (UHT) and high pressure (HP) treatments on the aromatic compound concentrations of melon juice and their mechanisms were explored with fresh juice as the control.ResultsA total of 57 volatile compounds were identified by gas chromatography-tandem mass spectrometry analysis. β-ionone was shown to be the major aromatic component of melon juice for the first time. The HP at 200 MPa for 20 min increased the total volatile concentration of melon juice by 1.54 and 3.77 times the control and UHT, respectively. Moreover, the sum concentration of a major aromatic component in the HP treatment was 1.49 and 5.94 times higher than that of the control and UHT, respectively.DiscussionThe HP treatment raised the concentration of volatile and aromatic components of melon juice by reducing their surface tension.
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Fella P, Kaikiti K, Stylianou M, Agapiou A. HS-SPME-GC/MS Analysis for Revealing Carob's Ripening. Metabolites 2022; 12:metabo12070656. [PMID: 35888780 PMCID: PMC9320592 DOI: 10.3390/metabo12070656] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/04/2022] [Accepted: 07/11/2022] [Indexed: 11/16/2022] Open
Abstract
Carob's recognized nutritional and medicinal value next to its unique agriculture importance is associated with an array of social, economic, and cultural activities. The carob fruit is popular for its intense aroma due to the emitted volatile organic compounds (VOCs). The composition of VOCs released from carob fruits changes during ripening, rendering it a non-invasive tool for the determination of the ripening period and freshness of the fruit. Therefore, headspace solid-phase microextraction gas chromatography/mass spectrometry (HS-SPME-GC/MS) was applied to reveal the respective gaseous signal molecules related to fruit maturity. The sampling was implemented during weeks 26-36 from five different locations in Cyprus. Additionally, the gaseous emissions of total VOCs (TVOCs) and carbon dioxide (CO2) were recorded next to the moisture content of the fruit. The major chemical classes in the ripening are acids, followed by esters, and ketones. More specifically, the most abundant VOCs during ripening are propanoic acid, 2-methyl-(isobutyric acid), 2-heptanone, propanoic acid, 2-methyl-, 2-methylbutyl ester, acetic acid, methyl isobutyrate, propanoic acid, 2-methyl-, 3-methylbutyl ester, 2-pentanone, butanoic acid and propanoic acid, 2-methyl-ethyl ester. Finally, CO2 emissions and moisture content showed a rapid decline until the 31st week and then stabilized for all examined areas. The methodology revealed variations in VOCs' profile during the ripening process.
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Zhang J, Sun Y, Guan X, Qin W, Zhang X, Ding Y, Yang W, Zhou J, Yu X. Characterization of key aroma compounds in melon spirits using the sensomics concept. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113341] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhang J, Yu X, Sun Y, Guan X, Qin W, Zhang X, Ding Y, Yang W, Zhou J. Effects of Dimethyl Dicarbonate on Improving the Aroma of Melon Spirits by Inhibiting Spoilage Microorganisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jiang Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan University Wuxi 214122 China
- The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
| | - Xiaobin Yu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan University Wuxi 214122 China
- The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
| | - Yuxia Sun
- Shandong Academy of Grape Jinan 250014 China
- Shandong Engineering Technology Research Centre of viticulture and grape intensive processing Jinan 250131 China
| | - Xueqiang Guan
- Shandong Academy of Grape Jinan 250014 China
- Shandong Engineering Technology Research Centre of viticulture and grape intensive processing Jinan 250131 China
| | - Weishuai Qin
- School of Biology & Winemaking Engineering Taishan University Taian 271000 China
| | - Xiang Zhang
- Shandong Academy of Grape Jinan 250014 China
- Shandong Engineering Technology Research Centre of viticulture and grape intensive processing Jinan 250131 China
| | - Yan Ding
- Shandong Academy of Grape Jinan 250014 China
- Shandong Engineering Technology Research Centre of viticulture and grape intensive processing Jinan 250131 China
| | - Wenhua Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan University Wuxi 214122 China
- The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
| | - Jianli Zhou
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan University Wuxi 214122 China
- The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
- School of Food and Pharmaceutical Engineering Guizhou Institute of Technology Guiyang 550003 China
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Antoniou C, Kyratzis AC, Soteriou GA, Rouphael Y, Kyriacou MC. Configuration of the Volatile Aromatic Profile of Carob Powder Milled From Pods of Genetic Variants Harvested at Progressive Stages of Ripening From High and Low Altitudes. Front Nutr 2022; 8:789169. [PMID: 34977128 PMCID: PMC8714772 DOI: 10.3389/fnut.2021.789169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 11/12/2021] [Indexed: 11/24/2022] Open
Abstract
Carob powder is increasingly valued as a substitute for cocoa and as a flavor-enhancing component of processed foods. However, little is known about the impact of preharvest factors such as fruit maturity, genotype and altitude on its volatile organic compounds (VOCs) composition. The current study examined the VOCs composition of powder milled from pods of two genotypes cultivated at 15 and 510 m altitude and harvested at six progressive stages of maturity, ranging from fully developed immature green (RS1) to late ripe (RS6). Fifty-six VOCs categorized into acids, esters, aldehydes, ketones, alcohols, furans, and alkanes were identified through HS-SPME GC-MS analysis. Maturity was the most influential factor, followed by altitude and least by genotype. Aldehydes and alcohols correlated positively (r = 0.789; p < 0.001), both accumulated in immature carobs and decreased with progressive ripening, resulting in the attenuation of green grassy aroma. Conversely, acids increased with ripening and dominated the carob volatilome at full maturity, correlating negatively with aldehydes and alcohols (r = −0.835 and r = −0.950, respectively; p < 0.001). The most abundant VOC throughout ripening (17.3-57.7%) was isobutyric acid, responsible for the characteristic cheesy-acidic-buttery aroma of carob powder. The pleasurable aroma detected at the immature stages (RS2 and RS3) was traced to isobutyrate and methyl isobutyrate esters, rendering unripe green carob powder a potential admixture component for improving the aroma of novel food products. Lower altitude favored the accumulation of acids linked to less pleasant aroma, whereas isobutyric acid was more abundant at higher altitude. This constitutes a significant indication that higher altitude enhances the characteristic carob-like aroma and sensory quality of carob powder.
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Affiliation(s)
- Chrystalla Antoniou
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus
| | - Angelos C Kyratzis
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus
| | - Georgios A Soteriou
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Marios C Kyriacou
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus
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Roca M, Pérez-Gálvez A. Metabolomics of Chlorophylls and Carotenoids: Analytical Methods and Metabolome-Based Studies. Antioxidants (Basel) 2021; 10:1622. [PMID: 34679756 PMCID: PMC8533378 DOI: 10.3390/antiox10101622] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/03/2021] [Accepted: 10/12/2021] [Indexed: 01/27/2023] Open
Abstract
Chlorophylls and carotenoids are two families of antioxidants present in daily ingested foods, whose recognition as added-value ingredients runs in parallel with the increasing number of demonstrated functional properties. Both groups include a complex and vast number of compounds, and extraction and analysis methods evolved recently to a modern protocol. New methodologies are more potent, precise, and accurate, but their application requires a better understanding of the technical and biological context. Therefore, the present review compiles the basic knowledge and recent advances of the metabolomics of chlorophylls and carotenoids, including the interrelation with the primary metabolism. The study includes material preparation and extraction protocols, the instrumental techniques for the acquisition of spectroscopic and spectrometric properties, the workflows and software tools for data pre-processing and analysis, and the application of mass spectrometry to pigment metabolomics. In addition, the review encompasses a critical description of studies where metabolomics analyses of chlorophylls and carotenoids were developed as an approach to analyzing the effects of biotic and abiotic stressors on living organisms.
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Affiliation(s)
| | - Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Building 46, 41013 Sevilla, Spain;
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