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Yang W, Zheng Z, Shi Y, Reynolds AG, Duan C, Lan Y. Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression. Crit Rev Food Sci Nutr 2024:1-26. [PMID: 38766770 DOI: 10.1080/10408398.2024.2354526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Volatile phenols impart particular aromas to wine. Due to their distinctive aroma characteristics and low sensory thresholds, volatile phenols can easily influence and modify the aroma of wine. Since these compounds can be formed in wines in various ways, it is necessary to clarify the possible sources of each volatile phenol to achieve management during the winemaking process. The sources of volatile phenols in wine are divided into berry-derived, fermentation-derived, and oak-derived. The pathways and factors influencing the formation of volatile phenols from each source are then reviewed respectively. In addition, an overview of the sensory impact of volatile phenols is given, both in terms of the aroma these volatile phenols directly bring to the wine and their contribution through aroma interactions. Finally, as an essential basis for exploring the scientific problems of volatile phenols in wine, approaches to quantitation of volatile phenols and their precursors are discussed in detail. With the advancement of analytical techniques, more details on volatile phenols have been discovered. Further exploration is worthwhile to achieve more detailed monitoring and targeted management of volatile phenols in wine.
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Affiliation(s)
- Weixi Yang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Ziang Zheng
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | | | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
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2
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Moriyama K, Kono A, Matsuzaki R, Azuma A, Onoue N, Sekozawa Y, Sato A, Sugaya S. Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method. HORTICULTURE RESEARCH 2024; 11:uhae048. [PMID: 38645682 PMCID: PMC11031413 DOI: 10.1093/hr/uhae048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Accepted: 02/07/2024] [Indexed: 04/23/2024]
Abstract
To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over 3 years are evaluated through sensory analysis and solvent-assisted flavour evaporation (SAFE). The cultivars are characterized and grouped into seven clusters by hierarchical cluster analysis (HCA) using sensory evaluation data with a flavour wheel specific to table grapes. These clusters were similar to conventional flavour classifications, except that the foxy and neutral cultivars form multiple clusters, highlighting the flavour diversity of table grapes. The SAFE method provides a comprehensive profile of the volatile compounds, including slightly volatile compounds whose profiles are lacking in hybrid grapes and Vitis rotundifolia. The sensory evaluation is supported by the volatile compound profiles, and relationships between the datasets are clarified by multivariate analysis. Specific accumulations and combinations of compounds (α-pinene, β-pinene, phenylethyl alcohol, furaneol, mesifurane, methyl N-formylanthranilate, and mixed ethyl ester and monoterpenoid) were also identified that contribute to the diversity of flavours (fresh green, floral, fruity, fatty green, sweet, fermented/sour) in table grapes, including linalool and linalool analogues (muscat flavour) along with ethyl ester and hydroxyethyl esters (foxy flavour). The accumulation of these compounds was positively related to a higher flavour intensity. Their specific accumulation and combination supported the flavour diversity of table grapes. This study identified novel flavour-associated compound profiles in table grapes through in-depth volatile compound analysis and non-conventional multivariate analysis.
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Affiliation(s)
- Kazuki Moriyama
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Atsushi Kono
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Institute of Fruit Tree and Tea Science, NARO, 2-1 Fujimoto, Tsukuba, Ibaraki 305-8605, Japan
| | - Ryusuke Matsuzaki
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
| | - Akifumi Azuma
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Department of Intellectual Property, NARO, 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8517, Japan
| | - Noriyuki Onoue
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
| | - Yoshihiko Sekozawa
- Institute of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Akihiko Sato
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Experimental Farm, Kindai University, 2355-2 Yuasa, Yuasa, Wakayama 643-0004, Japan
| | - Sumiko Sugaya
- Institute of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
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Li D, Yang J, Dai Z, Chen Y, Shao Z, Wang C, Jin X, Wang Y, Feng L. Prohexadione-calcium improves grape quality by regulating endogenous hormones, sugar and acid metabolism and related enzyme activities in grape berries. BMC PLANT BIOLOGY 2024; 24:122. [PMID: 38373883 PMCID: PMC10875774 DOI: 10.1186/s12870-024-04803-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 02/06/2024] [Indexed: 02/21/2024]
Abstract
Prohexadione-Calcium (Pro-Ca) plays key roles in improving fruit quality and yield by regulating various aspects of plant growth. However, the effects of how Pro-Ca regulates the regulation of sugar and acid balance and its impact on the production of volatile aroma substances during fruit growth and development are poorly understood. In this study, the Pro-Ca solutions developed at concentrations of 200, 400, 600 and 800 mg·L-1 were sprayed on the entire "Chardonnay" grape tree 22, 42, 62 and 82 days after initial flowering. The values of endogenous hormones, sugar and acid content, enzyme activities and flavor content were then measured in grapes 45, 65, 85 and 105 days (ripeness stage) after the initial flowering. The results showed that Pro-Ca had significant effects on fruits during development, including reducing ABA content, increasing ZT, GA3 and IAA levels, promoting fruit ripening and enhancing enzymes, which are involved in sugar and acid synthesis. Consequently, these effects led to an increase in sugar and acid content in the berries. Particularly during the ripening phase, the application of 600 mg L-1 Pro-Ca resulted in an increase in soluble sugar content of 11.28% and a significant increase in citric acid and malic acid content of 97.80% and 68.86%, respectively. Additionally, Pro-Ca treatment enhanced both the variety and quantity of aroma compounds present in the berries, with the 600 mg·L-1 Pro-Ca treatment showcasing the most favorable impact on volatile aroma compounds in 'Chardonnay' grapes. The levels of aldehydes, esters, alcohols, phenols, acids, ketones, and terpenes were significantly higher under the 600 mg·L-1 Pro-Ca treatment compared to those of control with 51.46 - 423.85% increase. In conclusion, Pro-Ca can regulate the content of endogenous hormones and the activities of enzymes related to sugar and acid metabolism in fruit, thereby increasing the content of soluble sugar and organic acid in fruit and the diversity and concentration of fruit aroma substances. Among them, foliar spraying 600 mg · L-1 Pro-Ca has the best effect. In the future, we need to further understand the molecular mechanism of Pro-Ca in grape fruit to lay a solid foundation for quality improvement breeding.
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Affiliation(s)
- Dou Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070, China
| | - Jiangshan Yang
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070, China.
| | - Zibo Dai
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070, China
| | - Yajuan Chen
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070, China
| | - Zhang Shao
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070, China
| | - Chunheng Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070, China
| | - Xin Jin
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070, China
| | - Yuhang Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070, China
| | - Lidan Feng
- Research and Development Center of Wine Industry in Gansu Province, Lanzhou, 730070, China
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Xia F, Li B, Song K, Wang Y, Hou Z, Li H, Zhang X, Li F, Yang L. Polyploid Genome Assembly Provides Insights into Morphological Development and Ascorbic Acid Accumulation of Sauropus androgynus. Int J Mol Sci 2023; 25:300. [PMID: 38203470 PMCID: PMC10778994 DOI: 10.3390/ijms25010300] [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: 11/28/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Sauropus androgynus (S. androgynus) (2n = 4x = 52) is one of the most popular functional leafy vegetables in South and Southeast Asia. With its rich nutritional and pharmaceutical values, it has traditionally had widespread use for dietary and herbal purposes. Here, the genome of S. androgynus was sequenced and assembled, revealing a genome size of 1.55 Gb with 26 pseudo-chromosomes. Phylogenetic analysis traced back the divergence of Sauropus from Phyllanthus to approximately 29.67 million years ago (Mya). Genome analysis revealed that S. androgynus polyploidized around 20.51 Mya and shared a γ event about 132.95 Mya. Gene function analysis suggested that the expansion of pathways related to phloem development, lignin biosynthesis, and photosynthesis tended to result in the morphological differences among species within the Phyllanthaceae family, characterized by varying ploidy levels. The high accumulation of ascorbic acid in S. androgynus was attributed to the high expression of genes associated with the L-galactose pathway and recycling pathway. Moreover, the expanded gene families of S. androgynus exhibited multiple biochemical pathways associated with its comprehensive pharmacological activity, geographic adaptation and distinctive pleasurable flavor. Altogether, our findings represent a crucial genomic asset for S. androgynus, casting light on the intricate ploidy within the Phyllanthaceae family.
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Affiliation(s)
- Fagang Xia
- Key Laboratory of Genetics, Breeding and Multiple Utilization of Crops, Ministry of Education, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.X.); (Y.W.)
- Key Laboratory of Biological Breeding for Fujian and Taiwan Crops, Ministry of Agriculture and Rural Affairs, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Bin Li
- Agricultural Big-Data Research Center, College of Plant Protection, Shandong Agricultural University, Tai’an 271018, China; (B.L.); (K.S.); (H.L.); (X.Z.)
| | - Kangkang Song
- Agricultural Big-Data Research Center, College of Plant Protection, Shandong Agricultural University, Tai’an 271018, China; (B.L.); (K.S.); (H.L.); (X.Z.)
| | - Yankun Wang
- Key Laboratory of Genetics, Breeding and Multiple Utilization of Crops, Ministry of Education, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.X.); (Y.W.)
- Key Laboratory of Biological Breeding for Fujian and Taiwan Crops, Ministry of Agriculture and Rural Affairs, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhuangwei Hou
- Guangdong Provincial Key Laboratory of Plant Molecular Breeding, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, South China Agricultural University, Guangzhou 510642, China;
| | - Haozhen Li
- Agricultural Big-Data Research Center, College of Plant Protection, Shandong Agricultural University, Tai’an 271018, China; (B.L.); (K.S.); (H.L.); (X.Z.)
| | - Xiaohua Zhang
- Agricultural Big-Data Research Center, College of Plant Protection, Shandong Agricultural University, Tai’an 271018, China; (B.L.); (K.S.); (H.L.); (X.Z.)
| | - Fangping Li
- Guangdong Provincial Key Laboratory of Plant Molecular Breeding, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, South China Agricultural University, Guangzhou 510642, China;
| | - Long Yang
- Agricultural Big-Data Research Center, College of Plant Protection, Shandong Agricultural University, Tai’an 271018, China; (B.L.); (K.S.); (H.L.); (X.Z.)
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5
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Xia T, Su S, Guo K, Wang L, Tang Z, Huo J, Song H. Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis. Food Chem 2023; 429:136821. [PMID: 37478599 DOI: 10.1016/j.foodchem.2023.136821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/23/2023]
Abstract
Blue honeysuckle (Lonicera caerulea L.) berries are nutritionally rich and unique in flavor. However, its aroma compounds have not been known well. In this study, the key aroma-active compounds in 8 different varieties of blue honeysuckle berries were studied by sensory-directed analysis. Sensory evaluation suggested that the aroma profile of blue honeysuckle berry was fruity, floral, grassy, sweet, and sour. A total of 68 aroma compounds were detected by two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC × GC-O-MS). Then, aroma extraction dilution analysis (AEDA) and odor activity value (OAV) showed that 12 compounds were indicated to be the major aroma contributors. According to the principal component analysis (PCA) results, eight varieties were divided into three categories for their differences on alcohols and terpenoids content. Finally, the aroma recombination and omission experiments determined that linalool, hexanal, eucalyptol, octanal, nonanal, and ethyl 2-methylbutyrate were the key aroma-active compounds in blue honeysuckle berries.
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Affiliation(s)
- Tianze Xia
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shang Su
- Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Kunlun Guo
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Lijin Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Zhongqiu Tang
- Forestry and Agricultural Academy of the Greater Khingan Mountains, Jiagedaqi 165000, China
| | - Junwei Huo
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150006, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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Wang H, Wang X, Yan A, Liu Z, Ren J, Xu H, Sun L. Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage. Food Res Int 2023; 174:113601. [PMID: 37986463 DOI: 10.1016/j.foodres.2023.113601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 10/09/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
Low temperature is the commonly used technique for maintaining the quality of table grapes during postharvest storage. However, this technique could strongly affect the aromatic flavor of fruit. Monoterpenes are the key compounds contributing to the Muscat aromas of grapes. The detailed information and molecular mechanisms underlying the changes in monoterpenes during postharvest low temperature storage have not been thoroughly characterized. In this study, the effects of low temperature storage on the free and bound monoterpene profiles in four cultivars of table grape were determined at both the transcriptomic and metabolomic levels. A total of 27 compounds in both free and bound forms were identified in the four cultivars and showed quantitative differences between the cultivars. Hierarchical cluster and principal component analysis indicated that the free and bound monoterpene profiles were remarkably affected by the low temperature storage. The monoterpenes in the same biosynthesis pathway were clustered together and showed similar evolution trends during low temperature storage. And the content of most of free monoterpenes underwent a rapid decline during low-temperature storage at a certain stage, but the time was different in 4 grape cultivars. Transcriptomic analysis revealed that the expression of DXS, HDR, GPPS and TPS genes involved in the monoterpene synthesis pathway were consistent with the changes in the accumulation of monoterpene compounds. While the expression of HMGS, HMGR genes in MVA pathway and branch genes GGPPS and FPPS were negatively correlated with the accumulation of monoterpenes. The findings provide new insights into the underlying mechanisms of the berry aroma flavor change during low temperature storage.
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Affiliation(s)
- Huiling Wang
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China
| | - Xiaoyue Wang
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China
| | - Ailing Yan
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, PR China
| | - Zhenhua Liu
- Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, PR China
| | - Jiancheng Ren
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China
| | - Haiying Xu
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, PR China.
| | - Lei Sun
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, PR China.
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Rodríguez-Lorenzo M, Mauri N, Royo C, Rambla JL, Diretto G, Demurtas O, Hilbert G, Renaud C, Tobar V, Huete J, Delrot S, Granell A, Martínez-Zapater JM, Carbonell-Bejerano P. The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:6369-6390. [PMID: 37294268 PMCID: PMC10627162 DOI: 10.1093/jxb/erad223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Accepted: 06/07/2023] [Indexed: 06/10/2023]
Abstract
Anthocyaninless (white) instead of black/red (coloured) fruits develop in grapevine cultivars without functional VviMYBA1 and VviMYBA2 genes, and this conditions the colour of wines that can be produced. To evaluate whether this genetic variation has additional consequences on fruit ripening and composition, we performed comparisons of microenvironment, transcriptomics, and metabolomics of developing grapes between near-isogenic white- and black-berried somatic variants of Garnacha and Tempranillo cultivars. Berry temperature was as much as 3.5 ºC lower in white- compared to black-berried Tempranillo. An RNA-seq study combined with targeted and untargeted metabolomics revealed that ripening fruits of white-berried variants were characterized by the up-regulation of photosynthesis-related and other light-responsive genes and by their higher accumulation of specific terpene aroma precursors, fatty acid-derived aldehyde volatiles, and phenylpropanoid precursor amino acids. MYBA1-MYBA2 function proved essential for flavonol trihydroxylation in black-berried somatic variants, which were also characterized by enhanced expression of pathogen defence genes in the berry skin and increased accumulation of C6-derived alcohol and ester volatiles and γ-aminobutyric acid. Collectively, our results indicate that anthocyanin depletion has side-effects on grape composition by altering the internal microenvironment of the berry and the partitioning of the phenylpropanoid pathway. Our findings show how fruit colour can condition other fruit features, such as flavour potential and stress homeostasis.
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Affiliation(s)
- Maite Rodríguez-Lorenzo
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
| | - Nuria Mauri
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
| | - Carolina Royo
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
| | - José L Rambla
- Instituto de Biología Molecular y Celular de Plantas, IBMCP, CSIC - Universidad Politécnica de Valencia, 46011 Valencia, Spain
- Universitat Jaume I, Departamento de Biología, Bioquímica y Ciencias Naturales, 12071 Castellón de la Plana, Spain
| | - Gianfranco Diretto
- Italian National Agency for New Technologies Energy and Sustainable Development, Casaccia Research Centre, 00123 Rome, Italy
| | - Olivia Demurtas
- Italian National Agency for New Technologies Energy and Sustainable Development, Casaccia Research Centre, 00123 Rome, Italy
| | - Ghislaine Hilbert
- EGFV, Bordeaux Sciences Agro, INRA - Université de Bordeaux, ISVV, 33140 Villenave d’Ornon, France
| | - Christel Renaud
- EGFV, Bordeaux Sciences Agro, INRA - Université de Bordeaux, ISVV, 33140 Villenave d’Ornon, France
| | - Vanessa Tobar
- Servicio de Información Agroclimática de La Rioja (SIAR). Consejería de Agricultura, Ganadería y Medio Ambiente, Gobierno de La Rioja, 26007 Logroño, Spain
| | - Joaquín Huete
- Servicio de Información Agroclimática de La Rioja (SIAR). Consejería de Agricultura, Ganadería y Medio Ambiente, Gobierno de La Rioja, 26007 Logroño, Spain
| | - Serge Delrot
- EGFV, Bordeaux Sciences Agro, INRA - Université de Bordeaux, ISVV, 33140 Villenave d’Ornon, France
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas, IBMCP, CSIC - Universidad Politécnica de Valencia, 46011 Valencia, Spain
| | - José Miguel Martínez-Zapater
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
| | - Pablo Carbonell-Bejerano
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
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8
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Hamie N, Nacouzi D, Choker M, Salameh M, Darwiche L, El Kayal W. Maturity Assessment of Different Table Grape Cultivars Grown at Six Different Altitudes in Lebanon. PLANTS (BASEL, SWITZERLAND) 2023; 12:3237. [PMID: 37765401 PMCID: PMC10536932 DOI: 10.3390/plants12183237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/07/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023]
Abstract
Table grapes are harvested based on well-known maturity indices that must be monitored after fruit veraison. The aim of this study was to assess these indices across multiple locations and environmental conditions, encompassing different table grape cultivars such as Black Pearl, Crimson Seedless, Superior Seedless, and Red Globe. For this reason, grape sampling was conducted across six distinct locations characterized by varying altitudes above sea level (m asl) and environmental conditions over the ripening season. The main maturity indices, including pH, sugar content, titratable acidity, berry firmness, and other parameters were monitored over the growing season. Moreover, the quantification of total polyphenols, total anthocyanins, and antioxidant activity was determined using spectrophotometric assays at harvesting. The study has examined the effect of the vineyard's location on grape quality and its interaction with the cultivar and environment. Crimson Seedless maintained a relatively high level of acidity with altitude near harvesting. Black Pearl exhibited a notable decline in both sugar content and berry firmness as elevation increased, whereas Red Globe demonstrated contrasting outcomes. The optimal maturity of Superior Seedless was observed at an elevation of 1000 m asl. Black Pearl and Crimson Seedless exhibited better adaptability to intermediate elevations (650 and 950 m asl), while Red Globe and Superior Seedless showed better adaptability to higher elevations (1000-1150 m asl). Among the studied cultivars, Black Pearl exhibited significantly higher levels of total polyphenols and anthocyanins, while close values were noticed between red and green cultivars.
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Affiliation(s)
- Najwane Hamie
- Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut (AUB), P.O. Box 11-0236, Beirut 1107, Lebanon
| | - Diana Nacouzi
- Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut (AUB), P.O. Box 11-0236, Beirut 1107, Lebanon
| | - Mariam Choker
- Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut (AUB), P.O. Box 11-0236, Beirut 1107, Lebanon
| | - Maya Salameh
- Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut (AUB), P.O. Box 11-0236, Beirut 1107, Lebanon
| | - Linda Darwiche
- Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut (AUB), P.O. Box 11-0236, Beirut 1107, Lebanon
| | - Walid El Kayal
- Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut (AUB), P.O. Box 11-0236, Beirut 1107, Lebanon
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9
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Wang WN, Qian YH, Liu RH, Liang T, Ding YT, Xu XL, Huang S, Fang YL, Ju YL. Effects of Table Grape Cultivars on Fruit Quality and Aroma Components. Foods 2023; 12:3371. [PMID: 37761080 PMCID: PMC10530201 DOI: 10.3390/foods12183371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
The basic physical and chemical qualities, nutrition, aroma components, and sensory evaluation of 17 varieties of table grapes were studied. The quality evaluation system of different table grape varieties was preliminarily determined. Our results show that the soluble solid content in Ruby Seedless was 21.17%, which was higher than that of other varieties. The black varieties Aishenmeigui and Sweet Sapphire had the highest total phenol content. Aishenmeigui had high levels of tannin and vitamin C. In addition, the aroma contents in Meixiangbao, Ruby Seedless, and Shine-Muscat were higher than those in other varieties. Manicure Finger and Ruby Seedless had higher levels of C6 compounds. Moreover, the "Kyoho" series of grape Meixiangbao, Sunmmer Black, Jumeigui, Hutai 8 hao, and Black Beet were high in ester content, while Muscat varieties, including Zaoheibao, Aishenmeigui, Jumeigui, and Shine-Muscat were rich in terpene substances. Ruby Seedless, Shine-Muscat, and Heibaladuo had higher comprehensive scores in sensory evaluation. Hence, the comprehensive quality of Shine-Muscat, Ruby Seedless, and Aishenmeigui was better. These results may serve as references for determining the quality differences between table grape varieties.
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Affiliation(s)
- Wan-Ni Wang
- College of Enology, Northwest A&F University, Yangling 712100, China; (W.-N.W.); (Y.-H.Q.); (R.-H.L.); (T.L.); (Y.-T.D.); (X.-L.X.); (Y.-L.F.)
| | - Yun-Hui Qian
- College of Enology, Northwest A&F University, Yangling 712100, China; (W.-N.W.); (Y.-H.Q.); (R.-H.L.); (T.L.); (Y.-T.D.); (X.-L.X.); (Y.-L.F.)
| | - Ruo-Han Liu
- College of Enology, Northwest A&F University, Yangling 712100, China; (W.-N.W.); (Y.-H.Q.); (R.-H.L.); (T.L.); (Y.-T.D.); (X.-L.X.); (Y.-L.F.)
| | - Tao Liang
- College of Enology, Northwest A&F University, Yangling 712100, China; (W.-N.W.); (Y.-H.Q.); (R.-H.L.); (T.L.); (Y.-T.D.); (X.-L.X.); (Y.-L.F.)
| | - Yin-Ting Ding
- College of Enology, Northwest A&F University, Yangling 712100, China; (W.-N.W.); (Y.-H.Q.); (R.-H.L.); (T.L.); (Y.-T.D.); (X.-L.X.); (Y.-L.F.)
| | - Xue-Lei Xu
- College of Enology, Northwest A&F University, Yangling 712100, China; (W.-N.W.); (Y.-H.Q.); (R.-H.L.); (T.L.); (Y.-T.D.); (X.-L.X.); (Y.-L.F.)
| | - Shan Huang
- Yangling Rural Economic Management Service Station, Yangling 712100, China;
| | - Yu-Lin Fang
- College of Enology, Northwest A&F University, Yangling 712100, China; (W.-N.W.); (Y.-H.Q.); (R.-H.L.); (T.L.); (Y.-T.D.); (X.-L.X.); (Y.-L.F.)
- Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yan-Lun Ju
- College of Enology, Northwest A&F University, Yangling 712100, China; (W.-N.W.); (Y.-H.Q.); (R.-H.L.); (T.L.); (Y.-T.D.); (X.-L.X.); (Y.-L.F.)
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10
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Wu Y, Li X, Zhang W, Wang L, Li B, Wang S. Aroma profiling of Shine Muscat grape provides detailed insights into the regulatory effect of gibberellic acid and N-(2-chloro-4-pyridinyl)-N-phenylurea applications on aroma quality. Food Res Int 2023; 170:112950. [PMID: 37316003 DOI: 10.1016/j.foodres.2023.112950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 06/16/2023]
Abstract
As plant growth regulators, gibberellic acid (GA3) and CPPU [forchlorfenuron, N-(2-chloro-4-pyridinyl)-N-phenylurea] are widely used in the production of table grapes. However, how these compounds regulate the aroma quality remains unclear. By measuring free and bound aroma compounds in Shine Muscat grapes from eight groups during whole growth period, GA3 and CPPU were both found to significantly promote the synthesis of acyclic monoterpenes and (E)-2-hexenal, and double applications were found to further increase the aroma compound contents. On the other hand, GA3 and CPPU obviously promoted the expansion of berries, and the effect of promoting the synthesis of aroma compounds was largely diminished. In conclusion, free compound concentrations in berry were almost unaffected by GA3 and CPPU. From the perspective of aroma compounds, a highly concerted interplay was observed for terpenes, and bound compounds exhibited higher correlations than those of free compounds. In addition, 17 compounds could be used as markers that indicated the developmental timing of berries.
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Affiliation(s)
- Yusen Wu
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Xiujie Li
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Wenwen Zhang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Bo Li
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
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11
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Li J, Ma T, Bao S, Yin D, Ge Q, Li C, Fang Y, Sun X. Suitable crop loading: An effective method to improve "Shine Muscat" grape quality. Food Chem 2023; 424:136451. [PMID: 37267652 DOI: 10.1016/j.foodchem.2023.136451] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/03/2023] [Accepted: 05/21/2023] [Indexed: 06/04/2023]
Abstract
Berry thinning was applied to control crop load of "Shine Muscat" grape variety. Primary and secondary metabolites released during berries development were monitored, and the correlation between physicochemical parameters and core aroma compounds was analyzed. Results revealed a significant increase in single-berry weight and sugar-acid ratio of berries under low crop load conditions. Furthermore, phenolic content and antioxidant activity under low crop load were significantly higher than those of the other groups. Grapes with low crop loads also exhibited better aroma characteristics and higher sensory scores than those of the other groups, chiefly due to significantly increased terpene and C13-norisoprenoid contents and substantially decreased C6 compound and aldehyde contents. Moreover, correlation analysis revealed total soluble solid accumulation was positively correlated to terpene accumulation, while hexanal, 2-hexanal, (E)-2-hexanal, and (E)-2-octenal were positively correlated with titratable acidity content. Thus, better grape quality could be achieved by precisely controlling berry crop load.
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Affiliation(s)
- Jianing Li
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shihan Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Dingze Yin
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Qian Ge
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China; Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Caihong Li
- Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Yulin Fang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
| | - Xiangyu Sun
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
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12
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Bosman RN, Lashbrooke JG. Grapevine mono- and sesquiterpenes: Genetics, metabolism, and ecophysiology. FRONTIERS IN PLANT SCIENCE 2023; 14:1111392. [PMID: 36818850 PMCID: PMC9936147 DOI: 10.3389/fpls.2023.1111392] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
Mono- and sesquiterpenes are volatile organic compounds which play crucial roles in human perception of table grape and wine flavour and aroma, and as such their biosynthesis has received significant attention. Here, the biosynthesis of mono- and sesquiterpenes in grapevine is reviewed, with a specific focus on the metabolic pathways which lead to formation of these compounds, and the characterised genetic variation underlying modulation of this metabolism. The bottlenecks for terpene precursor formation in the cytosol and plastid are understood to be the HMG-CoA reductase (HMGR) and 1-deoxy-D-xylylose-5-phosphate synthase (DXS) enzymes, respectively, and lead to the formation of prenyldiphosphate precursors. The functional plasticity of the terpene synthase enzymes which act on the prenyldiphosphate precursors allows for the massive variation in observed terpene product accumulation. This diversity is further enhanced in grapevine by significant duplication of genes coding for structurally diverse terpene synthases. Relatively minor nucleotide variations are sufficient to influence both product and substrate specificity of terpene synthase genes, with these variations impacting cultivar-specific aroma profiles. While the importance of these compounds in terms of grape quality is well documented, they also play several interesting roles in the grapevine's ecophysiological interaction with its environment. Mono- and sesquiterpenes are involved in attraction of pollinators, agents of seed dispersal and herbivores, defence against fungal infection, promotion of mutualistic rhizobacteria interaction, and are elevated in conditions of high light radiation. The ever-increasing grapevine genome sequence data will potentially allow for future breeders and biotechnologists to tailor the aroma profiles of novel grapevine cultivars through exploitation of the significant genetic variation observed in terpene synthase genes.
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13
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The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines. Foods 2023; 12:foods12030648. [PMID: 36766176 PMCID: PMC9914304 DOI: 10.3390/foods12030648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/24/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
An ultrasound (US) treatment was applied during the vinification of three different red grape cultivars with the aim of assessing the impact on the volatile profile of the wines. A robust solid phase micro extraction coupled with gas chromatography mass-spectrometry (SPME-GC-MS) method was developed in order to fix the best parameters for optimizing the volatile organic compound (VOC) recovery. A 15% NaCl solution was added to the samples to increase the salting-out effect, the time/temperature were appropriately selected, and the matrix effect was evaluated by comparing synthetic and real matrices. In addition, external calibration curves were used to quantify the single volatile compounds. The analyses of the wine samples at 7 and 14 months of aging revealed that US exerted the highest effect on Aglianico, which had the highest amount of total VOC. US Nero di Troia showed similar results after 14 months of aging, while Primitivo was not affected by the treatment. Nevertheless, from discriminant analysis, a clear separation was observed between the control and ultrasound-treated wines for all three cultivars, with ethyl decanoate, ethyl isopentyl succinate, and butyric acid having the highest discriminant coefficients. In conclusion, the obtained results indicated that the effect of US treatment on the VOC profile of the wine considered in the experimentation is cultivar-dependent.
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14
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Koyama K, Kono A, Ban Y, Bahena-Garrido SM, Ohama T, Iwashita K, Fukuda H, Goto-Yamamoto N. Genetic architecture of berry aroma compounds in a QTL (quantitative trait loci) mapping population of interspecific hybrid grapes (Vitis labruscana × Vitis vinifera). BMC PLANT BIOLOGY 2022; 22:458. [PMID: 36151514 PMCID: PMC9503205 DOI: 10.1186/s12870-022-03842-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Although grapes accumulate diverse groups of volatile compounds, their genetic regulation in different cultivars remains unelucidated. Therefore, this study investigated the volatile composition in the berries of an interspecific hybrid population from a Vitis labruscana 'Campbell Early' (CE) × Vitis vinifera 'Muscat of Alexandria' (MA) cross to understand the relationship among volatile compounds and their genetic regulation. Then, a quantitative trait locus (QTL) analysis of its volatile compounds was conducted. RESULTS While MA contained higher concentrations of monoterpenes and norisoprenoids, CE contained higher concentrations of C6 compounds, lactones and shikimic acid derivatives, including volatiles characteristic to American hybrids, i.e., methyl anthranilate, o-aminoacetophenone and mesifurane. Furthermore, a cluster analysis of volatile profiles in the hybrid population discovered ten coordinately modulated free and bound volatile clusters. QTL analysis identified a major QTL on linkage group (LG) 5 in the MA map for 14 monoterpene concentrations, consistent with a previously reported locus. Additionally, several QTLs detected in the CE map affected the concentrations of specific monoterpenes, such as linalool, citronellol and 1,8-cineol, modifying the monoterpene composition in the berries. As for the concentrations of five norisoprenoids, a major common QTL on LG2 was discovered first in this study. Several QTLs with minor effects were also discovered in various volatile groups, such as lactones, alcohols and shikimic acid derivatives. CONCLUSIONS An overview of the profiles of aroma compounds and their underlying QTLs in a population of interspecific hybrid grapes in which muscat flavor compounds and many other aroma compounds were mixed variously were elucidated. Coordinate modulation of the volatile clusters in the hybrid population suggested an independent mechanism for controlling the volatiles of each group. Accordingly, specific QTLs with significant effects were observed for terpenoids, norisoprenoids and some volatiles highly contained in CE berries.
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Affiliation(s)
- Kazuya Koyama
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-0046, Japan.
| | - Atsushi Kono
- Institute of Fruit Tree and Tea Science, NARO, 2-1 Fujimoto, Tsukuba, Ibaraki, 305-8605, Japan.
| | - Yusuke Ban
- Western Region Agricultural Research Center (Kinki, Chugoku and Shikoku Regions), NARO, 6-12-1 Nishifukatsu, Fukuyama, Hiroshima, 721-8514, Japan
| | | | - Tomoko Ohama
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-0046, Japan
| | - Kazuhiro Iwashita
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-0046, Japan
| | - Hisashi Fukuda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-0046, Japan
| | - Nami Goto-Yamamoto
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-0046, Japan
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15
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Qu JZ, Liu F, Pan XX, Liao CM, Li T, Zhang HB, Yang MZ. Coordinative Changes in Metabolites in Grape Cells Exposed to Endophytic Fungi and Their Extracts. Molecules 2022; 27:molecules27175566. [PMID: 36080331 PMCID: PMC9458220 DOI: 10.3390/molecules27175566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/20/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
Endophytes and their elicitors can all be utilized in regulating crop biochemical qualities. However, living endophytes and their derived elicitors are always applied separately; little is known about the similarities and differences of their effects. To increase the efficiency of this system when applied in practice, the present work profiled simultaneously the metabolomes in grape cells exposed to endophytic fungi (EF) and their corresponding fungal extracts (CFE). As expected, grape cells exposed separately to different fungi, or to different fungi derived extracts, each exhibited different modifications of metabolite patterns. The metabolic profiles of certain EF- and CFE-exposed grape cells were also differently influenced to certain degrees, owing to the presence of differentially responding metabolites (DRMs). However, the detected majority proportions of coordinately responding metabolites (CRMs) in both the EF- and the CFE-exposed grape cells, as well as the significantly influenced metabolites (SIMs) which are specific to certain fungal strains, clearly indicate coordinative changes in metabolites in grape cells exposed to EF and CFEs. The coordinative changes in metabolites in EF- and CFE-treated grape cells appeared to be fungal strain-dependent. Notably, several of those fungal strain-specific CRMs and DRMs are metabolites and belong to amino acids, lipids, organic acids, phenolic acids, flavonoids, and others, which are major contributors to the biochemistry and sensory qualities of grapes and wines. This research clarifies the detailed responses of metabolites in grape cells exposed to EF and CFEs. It also demonstrates how endophytes can be selectively used in the form of extracts to produce functions as CRMs of the living fungus with increased eco-safety, or separately applied to the living microbes or elicitors to emphasize those effects related to their specifically initiated SIMs and DRMs.
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Affiliation(s)
- Jin-Zhuo Qu
- School of Ecology and Environmental Science, Yunnan University, Kunming 650504, China
- School of Life Science, Yunnan University, Kunming 650504, China
| | - Fang Liu
- School of Life Science, Yunnan University, Kunming 650504, China
| | - Xiao-Xia Pan
- School of Chemistry and Environment, Yunnan Minzu University, Kunming 650504, China
| | - Chang-Mei Liao
- School of Life Science, Yunnan University, Kunming 650504, China
| | - Tong Li
- School of Life Science, Yunnan University, Kunming 650504, China
| | - Han-Bo Zhang
- School of Ecology and Environmental Science, Yunnan University, Kunming 650504, China
| | - Ming-Zhi Yang
- School of Ecology and Environmental Science, Yunnan University, Kunming 650504, China
- Correspondence:
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16
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Choi KO, Hur YY, Park SJ, Lee DH, Kim SJ, Im D. Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times. Foods 2022; 11:foods11162482. [PMID: 36010479 PMCID: PMC9407084 DOI: 10.3390/foods11162482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of instrumental quality indices on the sensory properties of Shine Muscat grapes harvested 16, 18, 20, and 22 weeks after full bloom (WAFB) were investigated. The berries harvested at 20 and 22 WAFB gained higher sweetness scores than those harvested at 16 and 18 WAFB, showing similar trends to that of total soluble solids (TSS) content. The sourness, astringency, and firmness scores were not significantly different among the samples. The flavor score showed a trend similar to that of sweetness perception. The higher flavor score in the berries harvested at 20 and 22 WAFB seemed to be derived from the development of floral aroma compounds, including linalool and its derivatives, with ripening. Consumer acceptance was highly correlated with sweetness and flavor perceptions. It was concluded that the TSS content and development of floral aroma compounds are the key quality parameters for Shine Muscat grapes, satisfying consumer acceptability in the market.
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Affiliation(s)
| | | | | | | | | | - Dongjun Im
- Correspondence: ; Tel.: +82-63-238-6744; Fax: +82-63-238-6705
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17
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Kaya O, Incesu M, Ates F, Keskin N, Verdugo-Vásquez N, Gutiérrez-Gamboa G. Study of Volatile Organic Compounds of Two Table Grapes (cv. Italia and Bronx Seedless) along Ripening in Vines Established in the Aegean Region (Turkey). PLANTS 2022; 11:plants11151935. [PMID: 35893640 PMCID: PMC9329889 DOI: 10.3390/plants11151935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022]
Abstract
(1) Background: Italia is a seeded grape variety widely cultivated in the Aegean Region in Turkey, whereas Bronx Seedless is a seedless grape variety, preferred by consumers due to its pink berries and interesting flavor. The goal was to study the volatile compounds of these table grapes throughout berry ripeness. (2) Methods: The volatile compounds were analyzed by GC-MS in six different phenological stages (3) Results: Bronx Seedless grapes presented a higher content of seven terpenes, three aldehydes, one fatty acid, three alcohols, one C6 compound, total aldehydes and total alcohols, and a lower content of eleven terpenes, one fatty acid, four esters, one alcohol, four C6 compounds and its total content than Italia table grapes. The concentration of most of the volatile compounds analyzed increased from “begin of berry touch” to “berries ripe for harvest” stages. Terpenes content in both varieties at harvest was lower than 1.0 mg L−1. β-ionone presented the highest odor activity value (OAV) in both varieties. Bronx Seedless grapes presented higher OAV for (Z)-3-hexenal and cedrol, and lower hexanal to (E)-2-hexenal ratio than Italia grapes. (4) Conclusions: Both varieties could be classified as neutral aromatical varieties and it is probable that to achieve a better aromatic quality, Bronx Seedless should be harvested later than Italia.
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Affiliation(s)
- Ozkan Kaya
- Erzincan Horticultural Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Erzincan 24060, Turkey
- Correspondence: (O.K.); (G.G.-G.); Tel.: +90-553-4701308 (O.K.); +56-9-79942130 (G.G.-G.)
| | - Melek Incesu
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25100, Turkey;
| | - Fadime Ates
- Manisa Viticulture Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Manisa 45125, Turkey;
| | - Nurhan Keskin
- Faculty of Agriculture, Department of Horticulture, Van Yüzüncü Yıl University, Van 65090, Turkey;
| | - Nicolás Verdugo-Vásquez
- Centro de Investigación Intihuasi, Instituto de Investigaciones Agropecuarias INIA, Colina San Joaquín s/n, La Serena 1700000, Chile;
| | - Gastón Gutiérrez-Gamboa
- Escuela de Agronomía, Facultad de Ciencias, Ingeniería y Tecnología, Universidad Mayor, Temuco 4780000, Chile
- Correspondence: (O.K.); (G.G.-G.); Tel.: +90-553-4701308 (O.K.); +56-9-79942130 (G.G.-G.)
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18
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Karabegović I, Malićanin M, Popović N, Stamenković Stojanović S, Lazić M, Stanojević J, Danilović B. Native Non- Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines. Foods 2022; 11:foods11131935. [PMID: 35804749 PMCID: PMC9266009 DOI: 10.3390/foods11131935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/21/2022] [Accepted: 06/24/2022] [Indexed: 02/05/2023] Open
Abstract
The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine.
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Affiliation(s)
- Ivana Karabegović
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
- Correspondence:
| | - Marko Malićanin
- Faculty of Agriculture, University of Niš, Kosančićeva 4, 37000 Kruševac, Serbia;
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia;
| | - Sandra Stamenković Stojanović
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
| | - Miodrag Lazić
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
| | - Jelena Stanojević
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
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19
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Computation Screening of Multi-Target Antidiabetic Properties of Phytochemicals in Common Edible Mediterranean Plants. PLANTS 2022; 11:plants11131637. [PMID: 35807588 PMCID: PMC9269125 DOI: 10.3390/plants11131637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/09/2022] [Accepted: 06/16/2022] [Indexed: 11/16/2022]
Abstract
Diabetes mellitus is a metabolic disease and one of the leading causes of deaths worldwide. Numerous studies support that the Mediterranean diet has preventive and treatment effects on diabetes. These effects have been attributed to the special bioactive composition of Mediterranean foods. The objective of this work was to decipher the antidiabetic activity of Mediterranean edible plant materials using the DIA-DB inverse virtual screening web server. A literature review on the antidiabetic potential of Mediterranean plants was performed and twenty plants were selected for further examination. Subsequently, the most abundant flavonoids, phenolic acids, and terpenes in plant materials were studied to predict their antidiabetic activity. Results showed that flavonoids are the most active phytochemicals as they modulate the function of 17 protein-targets and present high structural similarity with antidiabetic drugs. Their antidiabetic effects are linked with three mechanisms of action, namely (i) regulation of insulin secretion/sensitivity, (ii) regulation of glucose metabolism, and (iii) regulation of lipid metabolism. Overall, the findings can be utilized to understand the antidiabetic activity of edible Mediterranean plants pinpointing the most active phytoconstituents.
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Yang X, Zhao L, Chen Q, Wang N, Shi K, Liu S. Functional Verification of the Citrate Transporter Gene in a Wine Lactic Acid Bacterium, Lactiplantibacillus plantarum. Front Bioeng Biotechnol 2022; 10:894870. [PMID: 35615477 PMCID: PMC9124760 DOI: 10.3389/fbioe.2022.894870] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Accepted: 04/11/2022] [Indexed: 11/13/2022] Open
Abstract
Organic acid metabolism by lactic acid bacteria plays a significant role in improving wine quality. During this process, the uptake of extracellular organic acids by the transporters is the first rate-limiting step. However, up to now, there is very little published research on the functional verification of organic acid transporter genes in wine lactic acid bacteria. In this study, a predicted citrate transporter gene JKL54_04345 (citP) by protein homology analysis was knocked out using a CRISPR/Cas9-based gene-editing system, and then complemented using the modified pMG36e vectors in a major wine lactic acid bacterium, Lactiplantibacillus plantarum XJ25, to verify its function in citrate metabolism for the first time. The results showed that the gene knockout mutant XJ25-ΔcitP lost the ability to utilize citric acid, while the gene complement mutant XJ25-ΔcitP-pMG36ek11-citP fully recovered the ability of citric acid utilization. Meanwhile, citP knockout and complement barely affected the utilization of l-malic acid. These indicated that citP in L. plantarum functioned as a citrate transporter and was the only gene responsible for citrate transporter. In addition, two modified plasmid vectors used for gene supplement in L. plantarum showed distinct transcription efficiency. The transcription efficiency of citP in XJ25-ΔcitP-pMG36ek11-citP mutant was 4.01 times higher than that in XJ25-ΔcitP-pMG36ek-citP mutant, and the utilization rate of citric acid in the former was 3.95 times higher than that in the latter, indicating that pMG36ek11 can be used as a high-level expression vector in lactic acid bacteria.
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Affiliation(s)
- Xiangke Yang
- College of Enology, Northwest A&F University, Yangling, China
- College of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Lili Zhao
- College of Enology, Northwest A&F University, Yangling, China
| | - Qiling Chen
- College of Enology, Northwest A&F University, Yangling, China
| | - Nan Wang
- College of Enology, Northwest A&F University, Yangling, China
| | - Kan Shi
- College of Enology, Northwest A&F University, Yangling, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
- Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, China
- Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Weinan, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yongning, China
- *Correspondence: Kan Shi, ; Shuwen Liu,
| | - Shuwen Liu
- College of Enology, Northwest A&F University, Yangling, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
- Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, China
- Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Weinan, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yongning, China
- *Correspondence: Kan Shi, ; Shuwen Liu,
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21
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Effects of Girdling and Foliar Fertilization with K on Physicochemical Parameters, Phenolic and Volatile Composition in ‘Hanxiangmi’ Table Grape. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Aroma is one of the most important indicators of grape quality. Girdling and foliar fertilization with K (K2O) are common agronomic practices applied to improve berry quality in grape production. However, little is known about its effect on the accumulation and biosynthesis of the entire aromatic profile. Our study was aimed to explore the influences of girdling and foliar fertilization with K (alone or in combination) on the general properties, phenolic composition, volatile free aroma compounds, spatial and temporal expression of terpene-related genes and sensory properties in ‘Hanxiangmi’ table grape. In this study, we found that girdling and foliar fertilization with K (alone or in combination) facilitated fruit enlargement and increased the accumulation of phenolic compounds in skin. The combination treatment of girdling and foliar fertilization with K significantly promoted the concentrations of total soluble solids (TSS) in the pulp and proanthocyanidins in the berry skin, and had a lower titratable acidity (TA) compared to those of the control. In contrast, girdling treatment alone increased the concentrations of titratable acidity. Volatile free aroma composition analysis revealed that the combination treatment increased the volatile compounds and concentrations significantly, most notably in terpenes, such as nerol, citronellol and linalool. Spatial and temporal expression analysis showed that the expression level of VvDXS was significantly correlated with linalool and total terpenes concentrations, as a result of which, we speculated that VvDXS is the candidate gene for the regulation of important grape terpenes. We hope that our results can direct farmers to better apply girdling and foliar fertilization with K in grape production.
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22
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Evaluation and Comparison of Pear Flower Aroma Characteristics of Seven Cultivars. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Due to its ornamental and medicinal value, pear flower has been historically loved and used in China. However, the current understanding of their odor-active compounds and aroma profiles is rather limited. This work aimed to evaluate and compare the overall aroma profile of pear flowers; the volatiles in flowers of seven pear cultivars (Anli, Bayuesu, Golden, Brown peel, KorlaXiangli, Lyubaoshi, Xizilü) were analyzed using solid-phase microextraction–gas chromatography-mass spectrometry (SPME-GC-MS). A total of 93 volatile compounds were identified and quantified within the amount of volatiles in the range of 62.7–691.8 μg kg−1 (FW) and showed high and significant variability in different cultivars. Anli and Brown peel flowers showed a relatively higher volatile abundance, while KorlaXiangli flowers were significantly lower than other cultivars. Although the composition of volatiles depended on the existence of different chemical classes, the odor activity values (OAVs) and odor descriptions showed some aldehydes were part of their main peculiarities and were considered as the basic active odorants that presented strong intensity of citrus and floral odor. Moreover, multivariate analysis showed the pear flower of different cultivars could be arranged in different clusters by the identified odorants. This study provides first-hand knowledge regarding pear flower aroma profiles, and that the cultivar differences were critical for the overall pattern.
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Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS. Foods 2022; 11:foods11070910. [PMID: 35406997 PMCID: PMC8997410 DOI: 10.3390/foods11070910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 11/26/2022] Open
Abstract
This review takes a snapshot of the main multivariate statistical techniques and methods used to process data on the concentrations of wine volatile molecules extracted by means of solid phase micro-extraction and analyzed using GC-MS. Hypothesis test, exploratory analysis, regression models, and unsupervised and supervised pattern recognition methods are illustrated and discussed. Several applications in the wine volatolomic sector are described to highlight different interactions among the various matrix components and volatiles. In addition, the use of Artificial Intelligence-based methods is discussed as an innovative class of methods for validating wine varietal authenticity and geographical traceability.
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24
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Bizzio LN, Tieman D, Munoz PR. Branched-Chain Volatiles in Fruit: A Molecular Perspective. FRONTIERS IN PLANT SCIENCE 2022; 12:814138. [PMID: 35154212 PMCID: PMC8829073 DOI: 10.3389/fpls.2021.814138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 12/23/2021] [Indexed: 05/03/2023]
Abstract
Branched-chain volatiles (BCVs) constitute an important family of fruit volatile metabolites essential to the characteristic flavor and aroma profiles of many edible fruits. Yet in contrast to other groups of volatile organic compounds important to fruit flavor such as terpenoids, phenylpropanoids, and oxylipins, the molecular biology underlying BCV biosynthesis remains poorly understood. This lack of knowledge is a barrier to efforts aimed at obtaining a more comprehensive understanding of fruit flavor and aroma and the biology underlying these complex phenomena. In this review, we discuss the current state of knowledge regarding fruit BCV biosynthesis from the perspective of molecular biology. We survey the diversity of BCV compounds identified in edible fruits as well as explore various hypotheses concerning their biosynthesis. Insights from branched-chain precursor compound metabolism obtained from non-plant organisms and how they may apply to fruit BCV production are also considered, along with potential avenues for future research that might clarify unresolved questions regarding BCV metabolism in fruits.
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Affiliation(s)
- Lorenzo N. Bizzio
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
| | - Denise Tieman
- Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
| | - Patricio R. Munoz
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
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25
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Feng MX, Jin XQ, Yao H, Zhu TY, Guo SH, Li S, Lei YL, Xing ZG, Zhao XH, Xu TF, Meng JF. Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:291-298. [PMID: 34096061 DOI: 10.1002/jsfa.11357] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 05/09/2021] [Accepted: 06/06/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND 'Gold Finger' is a grape cultivar with a finger-like shape and a milk flavor. The process by which its aroma profile evolves during ripening is unclear. Thus, changes in the free and bound volatile compounds present in 'Gold Finger' grapes during ripening were investigated using headspace sampling-solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS). RESULTS A total of 83 volatile aroma components were identified in the grapes, with aldehydes, esters, acids, and alcohols being the main components. The total aroma compound content exhibited significant differences between the bound and free forms. The total content of bound volatile compounds did not change significantly during fruit development, although the free aroma compound content was significantly higher than the bound content. The total content of free aldehydes, free alcohols, bound norisoprenoids, and ketones gradually increased for up to 70 days after flowering (DAF), while the total free ester, terpene, and acid content decreased. The characteristic aroma compounds of 'Gold Finger' grapes were identified as hexanal, (E)-2-hexenal, and ethyl hexanoate. CONCLUSIONS These results give a foundation for the further development of 'Gold Finger' grapes and provide a theoretical basis for the selection and breeding of novel aromatic grape varieties. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ming-Xin Feng
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
| | - Xu-Qiao Jin
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
| | - Heng Yao
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
| | - Tong-Yao Zhu
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
| | - Shui-Huan Guo
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
| | - Shuai Li
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
| | - Yu-Lu Lei
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
| | - Zhi-Gan Xing
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
| | - Xian-Hua Zhao
- College of Life Sciences and Enology, Taishan University, Taian, China
| | - Teng-Fei Xu
- College of Horticulture, Northwest A&F University, Yangling, China
| | - Jiang-Fei Meng
- Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China
- Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Heyang, China
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26
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Yuan H, Cao G, Hou X, Huang M, Du P, Tan T, Zhang Y, Zhou H, Liu X, Liu L, Jiangfang Y, Li Y, Liu Z, Fang C, Zhao L, Fernie AR, Luo J. Development of a widely targeted volatilomics method for profiling volatilomes in plants. MOLECULAR PLANT 2022; 15:189-202. [PMID: 34509640 DOI: 10.1016/j.molp.2021.09.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/22/2021] [Accepted: 09/09/2021] [Indexed: 05/26/2023]
Abstract
Volatile organic compounds play essential roles in plant environment interactions as well as determining the fragrance of plants. Although gas chromatography-mass spectrometry-based untargeted metabolomics is commonly used to assess plant volatiles, it suffers from high spectral convolution, low detection sensitivity, a limited number of annotated metabolites, and relatively poor reproducibility. Here, we report a widely targeted volatilomics (WTV) method that involves using a "targeted spectra extraction" algorithm to address spectral convolution, constructing a high-coverage MS2 spectral tag library to expand volatile annotation, adapting a multiple reaction monitoring mode to improve sensitivity, and using regression models to adjust for signal drift. The newly developed method was used to profile the volatilome of rice grains. Compared with the untargeted method, the newly developed WTV method shows higher sensitivity (for example, the signal-to-noise ratio of guaicol increased from 4.1 to 18.8), high annotation coverage (the number of annotated volatiles increased from 43 to 132), and better reproducibility (the number of volatiles in quality control samples with relative standard deviation value below 30.0% increased from 14 to 92 after normalization). Using the WTV method, we studied the metabolic responses of tomato to environmental stimuli and profiled the volatilomes of different rice accessions. The results identified benzothiazole as a potential airborne signal priming tomato plants for enhanced defense and 2-nonanone and 2-heptanone as novel aromatic compounds contributing to rice fragrance. These case studies suggest that the widely targeted volatilomics method is more efficient than those currently used and may considerably promote plant volatilomics studies.
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Affiliation(s)
- Honglun Yuan
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Guangping Cao
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Xiaodong Hou
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Menglan Huang
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Pengmeng Du
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Tingting Tan
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Youjin Zhang
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Haihong Zhou
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Xianqing Liu
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Ling Liu
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Yiding Jiangfang
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Yufei Li
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
| | - Zhenhuan Liu
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Chuanying Fang
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Liqing Zhao
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Alisdair R Fernie
- Department of Molecular Physiology, Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany
| | - Jie Luo
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China; National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China.
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27
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Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104202] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110487] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.
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29
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Zhao L, Ruan S, Yang X, Chen Q, Shi K, Lu K, He L, Liu S, Song Y. Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit. Food Sci Nutr 2021; 9:5914-5927. [PMID: 34760225 PMCID: PMC8565214 DOI: 10.1002/fsn3.2361] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 05/05/2021] [Accepted: 05/09/2021] [Indexed: 11/30/2022] Open
Abstract
This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spectrometry (GC/MS). Results indicated that a total of 128 different types of aroma compounds were observed, which belonged to six chemical groups, including 39 esters, 16 alcohols, 16 acids, 22 terpenes, 17 aldehydes and ketones, and 18 other compounds. In particular, esters were the highest among all six categories and represented approximately 52% of the total flavor component content in litchi distilled spirit. The odor activity values (OAVs) revealed 22 types of aroma compounds with OAVs >1 in this test. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of β-damascenone, linalool, ethyl butyrate, ethyl isovalerate, ethyl caproate, trans-rose oxide, and cis-rose oxide. Taking the OAVs into account, we evaluated the characteristic aromas for litchi wine and litchi distilled spirit.
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Affiliation(s)
- Lili Zhao
- College of EnologyNorthwest A&F UniversityYanglingChina
| | - Shili Ruan
- Technical Center of YantaiChangyu Group Co., LtdYantaiChina
| | - Xiangke Yang
- College of EnologyNorthwest A&F UniversityYanglingChina
| | - Qiling Chen
- College of EnologyNorthwest A&F UniversityYanglingChina
| | - Kan Shi
- College of EnologyNorthwest A&F UniversityYanglingChina
| | - Ke Lu
- College of EnologyNorthwest A&F UniversityYanglingChina
| | - Ling He
- College of HorticultureNorthwest A&F UniversityYanglingChina
| | - Shuwen Liu
- College of EnologyNorthwest A&F UniversityYanglingChina
| | - Yangbo Song
- Agriculture and AnimalHusbandry College Qinghai UniversityXiningChina
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30
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Metrani R, Jayaprakasha GK, Patil BS. Optimization of Experimental Parameters and Chemometrics Approach to Identify Potential Volatile Markers in Seven Cucumis melo Varieties Using HS–SPME–GC–MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02119-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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31
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Zheng T, Zhang S, Leng X, Sadeghnezhad E, Li T, Pervaiz T, Liu F, Jia H, Fang J. Profiling Analysis of Volatile and Non-volatile Compounds in Vitis Vinifera Berries (cv. Chardonnay) and Spontaneous Bud Mutation. Front Nutr 2021; 8:715528. [PMID: 34422886 PMCID: PMC8378792 DOI: 10.3389/fnut.2021.715528] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 07/09/2021] [Indexed: 01/09/2023] Open
Abstract
A novel clonal variety of Vitis vinifera was identified from “Chardonnay” using inter-simple sequence repeat (ISSR) markers and called “bud mutation. ” The metabolomic profiles in Chardonnay and bud mutation berries indicated essential differences in the expression of key genes in the pathways of 2-C-methyl-D-erythritol-4-phosphate (MEP) and lipoxygenase-hydroperoxide lyase (LOX-HPL). Bud mutation fruits also matured 10 days earlier than Chardonnay and have higher carotenoid, sugar, and acidic compound contents. Furthermore, the gene expression was examined in the biosynthetic pathways of two ripening-associated hormones, abscisic acid (ABA) and jasmonic acid (JA), which significantly increased in bud mutation compared with the Chardonnay fruit. The synthesis and metabolism of amino acids, terpenes, fatty acids, volatile components, and specialized metabolites significantly increased in bud mutation. Therefore, in comparison with Chardonnay, bud mutation is considered a highly aroma-producing grape variety for an improvement in the beverage industry.
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Affiliation(s)
- Ting Zheng
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Saihang Zhang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Xiangpeng Leng
- Institute of Grape Science and Engineering, College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Ehsan Sadeghnezhad
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Teng Li
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Tariq Pervaiz
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Fanqi Liu
- Taiyihu International Winery Ecological and Cultural Zone, Weihai, China
| | - Haifeng Jia
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,China Wine Industry Technology Institute, Yinchuan, China
| | - Jinggui Fang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,China Wine Industry Technology Institute, Yinchuan, China
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32
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Zidi K, Kati DE, Bachir-bey M, Genva M, Fauconnier ML. Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages. FRONTIERS IN PLANT SCIENCE 2021; 12:667809. [PMID: 34276728 PMCID: PMC8283200 DOI: 10.3389/fpls.2021.667809] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 06/07/2021] [Indexed: 06/01/2023]
Abstract
Aroma is one of the essential parameters that determine fruit quality. It is also an important feature of varietal characterization and so valuable for agro-biodiversity identification and preservation. In order to characterize changes in the aroma fingerprint through fig development, the main objective of the present research was to study the volatile organic compound (VOC) profiles of figs (Ficus carica L.) from three cultivars, Taamriwthe (TH), Azegzaw (AZ), and Averkane (AV), at three ripening stages (unripe, ripe, and fully ripe). Analyses was performed using Headspace Solid-phase Microextraction and gas chromatography coupled with mass spectrometry. Results revealed the presence of 29 compounds that were grouped into different chemical classes. Aldehydes comprised the most abundant VOCs identified in all the studied figs, while alcohols, ketones, and terpenes comprised the minor compounds found in TH, AZ, and AV figs, respectively. Different aroma descriptors were identified throughout the ripening stages of figs; fruity and green aromas were dominant in all cultivars, while a fatty aroma scarcely occurred in figs. A gallery plot representation demonstrated that certain VOCs differentiate the studied cultivars and the different ripening stages of figs. Principal component analysis findings demonstrated characteristic VOCs of distinct ripening stages and cultivars, those VOCs can be used as fingerprints to distinguish different cultivars and/or ripening stages.
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Affiliation(s)
- Kahina Zidi
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Djamel Edine Kati
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Mostapha Bachir-bey
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Manon Genva
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
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Yao H, Jin X, Feng M, Xu G, Zhang P, Fang Y, Xu T, Meng J. Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening. Food Res Int 2021; 143:110330. [PMID: 33992334 DOI: 10.1016/j.foodres.2021.110330] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 11/26/2022]
Abstract
Hutai-8 (Vitis vinifera × Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8. They accumulated up to 70 days after flowering (DAF) and then decreased. Bound esters and alcohols were prominent. The concentration of bound esters in Hutai-8 at DAF80 was 714.90 µg/L. β-Damascenone, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and ethyl octanoate significantly contributed to the volatile profile of Hutai-8. The odor activity value (OAV) of hexanal was the highest at DAF80, reaching 351.51. β-Damascenone mainly appeared midway through the maturation process, reaching a concentration of 12.79 µg/L. The majority of free components reached a maximum in DAF70, while the bound components continuously accumulated throughout the mature period. These results suggest that in addition to being a table grape, Hutai-8 has potential for brewing and other processing.
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Affiliation(s)
- Heng Yao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xuqiao Jin
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Mingxin Feng
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Guoqian Xu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Peng Zhang
- Yangling Gengxin Agriculture Co., Ltd, Yangling, Shaanxi 712100, China
| | - Yulin Fang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tengfei Xu
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Jiangfei Meng
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Heyang, Shaanxi 715300, China.
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Javed HU, Wang D, Andaleeb R, Zahid MS, Shi Y, Akhtar S, Shiping W, Duan CQ. Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes. Foods 2021; 10:foods10030559. [PMID: 33800375 PMCID: PMC7998674 DOI: 10.3390/foods10030559] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 11/16/2022] Open
Abstract
Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds identified in centennial seedless grapes, respectively. The hexenal, (E)-2-hexenal, 1-hexanol, ethyl alcohol, and ethyl acetate in free-form while benzyl alcohol, β-damascenone, gerenic acid in bound-form were the leading compounds. Overall, the concentration of aldehydes, alcohols, esters, acids, terpenoids, ketones, benzene, and phenols were abundant in fresh grapes but pyrazine and furan were identified in raisin. Out of 99 VOCs, 30 compounds had an odour active value above 1. The intensity of green, floral, and fruity aromas were quite higher in fresh grapes followed by AD-raisins, PAD-raisins, SD-raisins, and PSD-raisins. The intense roasted aroma was found in SD-raisins due to 2,6-diethylpyrazine and 3-ethyl-2,5-dimethylpyrazine. Among raisins, the concentration of unsaturated fatty acid oxidized and Maillard reaction volatiles were higher in SD-raisins and mainly contributed green, fruity and floral, and roasted aromas, respectively.
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Affiliation(s)
- Hafiz Umer Javed
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Dong Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Beijing Yi Qing Food Group Co., Ltd., No. 6 Beixinglu, Dong Duan, Daxing Distruct, Beijing 102600, China
| | - Rani Andaleeb
- Department of Food Sciences and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China;
| | - Muhammad Salman Zahid
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan;
| | - Wang Shiping
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Correspondence: ; Tel./Fax: +86-106-2737-136
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RAHMAN FU, NAWAZ MA, LIU R, SUN L, JIANG J, FAN X, LIU C, ZHANG Y. Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.54320] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
| | | | - Ruitao LIU
- Chinese Academy of Agricultural Sciences, P.R. China
| | - Lei SUN
- Chinese Academy of Agricultural Sciences, P.R. China
| | - Jianfu JIANG
- Chinese Academy of Agricultural Sciences, P.R. China
| | - Xiucai FAN
- Chinese Academy of Agricultural Sciences, P.R. China
| | - Chonghuai LIU
- Chinese Academy of Agricultural Sciences, P.R. China
| | - Ying ZHANG
- Chinese Academy of Agricultural Sciences, P.R. China
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Liu X, Li Y, Yu Z, Liu X, Hardie WJ, Huang M. Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0152] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The β-glucosidase properties from one yeast isolate identified as Wickerhamomyces anomalus C4 were characterised. The β-glucosidase activity of W. anomalus C4 was 41.83 ± 0.25 mU/mL, and the optimum temperature and pH were 40 °C and 5.0, respectively. The glucose, 10% v/v of ethanol and 10 mmol/L of Cu2+ inhibited the β-glycosidases activities. The isolate W. anomalus C4 had a stronger alcohol metabolism capacity than commercial Saccharomyces cerevisiae X16. Besides, fermentation with W. anomalus C4 alone and co-fermentations with S. cerevisiae X16 and W. anomalus C4 reduced the volatile acids content and the sourness value compared to S. cerevisiae X16 control. Moreover, inoculation with W. anomalus C4 could enhance volatile aroma richness and complexity of Rosa roxburghii wines, regardless of type or amount thereof. Therefore, the R. roxburghii native yeast isolate W. anomalus C4 may have some application potentials for R. roxburghii wine-making.
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Affiliation(s)
- Xiaozhu Liu
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
| | - Yinfeng Li
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
| | - Zhihai Yu
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
| | - Xiaohui Liu
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
| | - William James Hardie
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
- Changzhou University , Changzhou 213000 , Jiangsu , China
| | - Mingzheng Huang
- Guizhou Institute of Technology , Guiyang 550003 , Guizhou , China
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Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10165661] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Changes in the biochemistry and flavor of Shine Muscat grapes at different ripening stages (RS) were analyzed to identify factors affecting these characteristics. The yellowness index values were 45.1, 49.4, and 50.2 in the ripening stage 1 (RS1), ripening stage 2 (RS2), and ripening stage 3 (RS3) groups, respectively, representing the different ripening stages. The yellowness of the grape berries tended to increase with ripening due to the gradual breakdown of chlorophylls and the evolution of carotenoids. The total content of monoterpenes, on the other hand, was approximately two-fold higher at RS3 than RS1 and RS2. Moreover, linalool was the most abundant compound contributing to the total content of monoterpenes. The highest correlation was observed between the linalool content and °Brix/acid ratio (r = 0.9981), followed by the monoterpene content and °Brix/acid ratio (r = 0.9933). These findings indicate that changes in the contents of linalool and its oxidized forms may be used as a quality index and an indicator of the timing of harvest for Shine Muscat grapes.
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Mele MA, Kang HM, Lee YT, Islam MZ. Grape terpenoids: flavor importance, genetic regulation, and future potential. Crit Rev Food Sci Nutr 2020; 61:1429-1447. [PMID: 32401037 DOI: 10.1080/10408398.2020.1760203] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Terpenes significantly affect the flavor and quality of grapes and wine. This review summarizes recent research on terpenoids with regard to grape wine. Although, the grapevine terpene synthase gene family is the largest identified, genetic modifications involving terpenes to improve wine flavor have received little attention. Key enzyme modulation alters metabolite production. Over the last decade, the heterologous manipulation of grape glycosidase has been used to alter terpenoids, and cytochrome P450s may affect terpene synthesis. Metabolic and genetic engineering can further modify terpenoid metabolism, while using transgenic grapevines (trait transfer to the plant) could yield more flavorful wine. We also discuss traits involved in wine aroma quality, and the strategies that can be used to improve grapevine breeding technology.
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Affiliation(s)
- Mahmuda Akter Mele
- Department of Horticulture, Kangwon National University, Chuncheon, Republic of Korea
| | - Ho-Min Kang
- Department of Horticulture, Kangwon National University, Chuncheon, Republic of Korea
| | - Young-Tack Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Mohammad Zahirul Islam
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
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Li W, Li W, Yang S, Ma Z, Zhou Q, Mao J, Han S, Chen B. Transcriptome and Metabolite Conjoint Analysis Reveals that Exogenous Methyl Jasmonate Regulates Monoterpene Synthesis in Grape Berry Skin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5270-5281. [PMID: 32338508 DOI: 10.1021/acs.jafc.0c00476] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Monoterpene is one of the important sources of varietal aroma, which provides a strong floral and fruity aroma in wines. Methyl jasmonate (MeJA) affects plant secondary metabolism. However, the regulatory mechanisms of monoterpene biosynthesis after MeJA application on grapes are not illuminated. In the present study, 10 mM MeJA was used as treatments in Italian Riesling grape at the preveraison stage in different ways, including grape cluster soaking, foliar spraying, and whole vine spraying, designated as T1, T2, and T3, respectively, while a blank group was used as the control (CK). HS-SPME/GC-MS and transcriptome sequencing analysis were performed to investigate the effect of exogenous MeJA on monoterpene synthesis in grape berry skin. The results of GC-MS showed that the application of MeJA induced the accumulation of volatile monoterpenes in grape berry skin, especially linalool, α-terpineol, and oxides. In addition, transcriptome analysis showed that differentially expressed genes were increased from T2 to T3 to T1 compared with CK, and significantly enriched in JA and monoterpene synthesis pathways. T1 application significantly upregulated the mRNA expression levels of LOX2S, AOS, OPR, and JMT involved in the JA biosynthesis pathway, as well as DXS, HMGCR, TPS14, and α-terpineol synthesis genes involved in the monoterpene synthesis pathway compared with T2, T3, and CK. Thus, grape cluster soaking treatment with MeJA could greatly activate volatile monoterpene synthesis. The results will deeply increase our understanding of the monoterpene biosynthesis of grape berry skin in response to MeJA.
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Affiliation(s)
- Wei Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Wenfang Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Shijin Yang
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Zonghuan Ma
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Qi Zhou
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Juan Mao
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Shunyu Han
- Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, Gansu Province, China
| | - Baihong Chen
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
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Xi X, Zha Q, He Y, Tian Y, Jiang A. Influence of cluster thinning and girdling on aroma composition in 'Jumeigui' table grape. Sci Rep 2020; 10:6877. [PMID: 32327696 PMCID: PMC7181712 DOI: 10.1038/s41598-020-63826-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Accepted: 04/06/2020] [Indexed: 12/20/2022] Open
Abstract
Cluster thinning and girdling are common and simple practices applied to improve berry quality in table grape cultivation. However, there is limited information about the accumulation and biosynthesis of the entire aromatic profile under cluster thinning and girdling, notably in table grapes. This research investigated the influences of cluster thinning and girdling (alone or in combination) on aroma profiles, particularly the changes in biosynthesis and accumulation of Muscat-flavored related compounds from véraison to harvest in 'Jumeigui' grape. Cluster thinning and girdling (alone or in combination) significantly increased the concentrations of total soluble solids (TSS) and key aromatic compounds at harvest, with higher concentrations of both under cluster thinning than girdling. Berry weight and titratable acidity (TA) were unaffected by cluster thinning, girdling, or in combination at harvest. Linalool, the most abundant and active odorant related to Muscat flavor, accumulated in 28.6% and 20.2% higher concentrations from cluster thinning than control and girdling at maturity, respectively. Furthermore, higher DXS3 transcript abundance in cluster thinning groups might contribute to the increased accumulation of terpenes and linalool in 'Jumeigui' grape. The results will contribute to further understand the mechanism of source/sink ratio modulation on aroma accumulation and better apply cluster thinning and girdling for grape production.
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Affiliation(s)
- Xiaojun Xi
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
| | - Qian Zha
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Yani He
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Yihua Tian
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Aili Jiang
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
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Abstract
In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.
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Yu AN, Yang YN, Yang Y, Liang M, Zheng FP, Sun BG. Free and Bound Aroma Compounds of Turnjujube ( Hovenia acerba Lindl.) during Low Temperature Storage. Foods 2020; 9:foods9040488. [PMID: 32295015 PMCID: PMC7230446 DOI: 10.3390/foods9040488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 04/08/2020] [Accepted: 04/09/2020] [Indexed: 11/16/2022] Open
Abstract
Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography–mass spectrometry. Turnjujube was harvested and stored for 7, 14, and 21 days at 7 °C, the common temperature of display refrigerators in grocery stores. The results showed that 41 free and 24 bound aroma compounds were detected for the first time in turnjujube in both freshly harvested and stored turnjujube. The free and bound aroma compounds of turnjujube were markedly influenced by the storage time. The major free aroma compounds in turnjujube included esters, alcohols, aliphatic aldehydes, and aliphatic ketones. The major bound aroma compounds included borneol, eugenol, and isoeugenol, which contributed to sweet, floral, and herbaceous aroma after their hydrolysis. Freshly harvested turnjujube mostly had a fruity and herbaceous aroma, which diminished after storage at 7 °C. In contrast, the fatty aroma enhanced gradually over storage, and the floral aroma enhanced noticeably after storage for seven days. Foul odor was not detected even after storage at 7 °C for 21 days. The formation mechanisms of some aroma compounds were proposed.
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Affiliation(s)
- Ai-Nong Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (A.-N.Y.); (F.-P.Z.)
- School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi 445000 China; (Y.-N.Y.); (Y.Y.); (M.L.)
| | - Yi-Ni Yang
- School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi 445000 China; (Y.-N.Y.); (Y.Y.); (M.L.)
| | - Yan Yang
- School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi 445000 China; (Y.-N.Y.); (Y.Y.); (M.L.)
| | - Miao Liang
- School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi 445000 China; (Y.-N.Y.); (Y.Y.); (M.L.)
| | - Fu-Ping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (A.-N.Y.); (F.-P.Z.)
| | - Bao-Guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (A.-N.Y.); (F.-P.Z.)
- Correspondence:
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Maoz I, Kaplunov T, Raban E, Dynkin I, Degani O, Lewinsohn E, Lichter A. Insights into the chemosensory basis of flavor in table grapes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1405-1417. [PMID: 31646647 DOI: 10.1002/jsfa.10102] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 10/19/2019] [Accepted: 10/21/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The full flavor of grape berries is determined by the interaction of sugars, acids, volatile compounds, and other berry properties, such as astringency. Sugars and acids are important for berry taste, whereas volatile compounds are important for the unique berry flavors, e.g., monoterpenes for the Muscat varieties. RESULTS We explored the basis for 'fruity' flavor perception in table grapes. Samples were collected from 134 new table grape lines and commercial varieties and tested chemically for their volatile profiles and organoleptically by tasting panels. At the sensory level, flavor impression was strongly correlated with berry preference, whereas among 'fruity', 'neutral', 'herbaceous,' and 'Muscat', only the 'fruity' flavor was correlated with berry preference. At the chemical level, 114 volatile compounds were detected in the 81 breeding lines and cultivars examined, and grouped into 'core' and 'unique' categories. The typical berry flavor seemed to depend on the major volatile aldehydes - 1-hexanal and (E)-2-hexenal - accounting for up to an average 85% of the berry's core volatile concentration. We found four volatile compounds - α-bergamotene, geranyl formate, aristolene and α-penansinene - previously undetected, to our knowledge, in fresh grape berries. CONCLUSIONS High 'fruity' flavor scores were related to three independent factors: (i) presence of unique volatile compounds, such as the sesquiterpene α-copaene, (ii) higher total concentration of volatile compounds, (iii) optimal maturity associated to high total soluble solids (TSS) levels, interacting with berry volatile composition. These combined sensory and analytical data on the flavor of table grapes improve our understanding of the complex interface between chemical and sensory perception in fruit. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Itay Maoz
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
- Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
- Department of Vegetable Crops, Newe Ya'ar Research Center, Ramat Yishay, Israel
| | - Tatiana Kaplunov
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
| | - Eyal Raban
- The Agricultural Extension Service of Israel, Ministry of Agriculture and Rural Development, Bet Dagan, Israel
| | - Irina Dynkin
- Department of Fruit Tree Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
| | - Oded Degani
- Department of Fruit Tree Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
| | - Efraim Lewinsohn
- Department of Vegetable Crops, Newe Ya'ar Research Center, Ramat Yishay, Israel
| | - Amnon Lichter
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
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Wu Y, Zhang W, Song S, Xu W, Zhang C, Ma C, Wang L, Wang S. Evolution of volatile compounds during the development of Muscat grape ‘Shine Muscat’ (Vitis labrusca × V. vinifera). Food Chem 2020; 309:125778. [DOI: 10.1016/j.foodchem.2019.125778] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 10/10/2019] [Accepted: 10/21/2019] [Indexed: 02/04/2023]
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45
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Zhao N, Zhang Y, Liu D, Zhang J, Qi Y, Xu J, Wei X, Fan M. Free and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03452-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Comparison of an Offline SPE-GC-MS and Online HS-SPME-GC-MS Method for the Analysis of Volatile Terpenoids in Wine. Molecules 2020; 25:molecules25030657. [PMID: 32033055 PMCID: PMC7036967 DOI: 10.3390/molecules25030657] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/24/2020] [Accepted: 01/31/2020] [Indexed: 11/16/2022] Open
Abstract
The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography-mass spectrometry (GC-MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS-SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS-SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS-SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2-63 µg/L), geraniol (nd-66 µg/L) and α-terpineol (nd-85 µg/L).
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Wang D, Javed HU, Shi Y, Naz S, Ali S, Duan CQ. Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in 'Thompson Seedless' Raisins. Molecules 2020; 25:molecules25030608. [PMID: 32019212 PMCID: PMC7037874 DOI: 10.3390/molecules25030608] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 01/18/2020] [Accepted: 01/19/2020] [Indexed: 11/30/2022] Open
Abstract
Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation. A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component analysis showed the increased content of FAs and FA-derived compounds were in air-dried and sun-dried raisins, respectively. Among FA-derived compounds, 2-pentyl furan, 3-octen-2-one, 1-hexanol and heptanoic acid were more potent. This study shows that air-drying is more favorable for the production of fatty acids (SFAs and USFAs), whereas sun-drying is more advantageous in terms of fatty acid-derived volatiles.
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Affiliation(s)
- Dong Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Food Industrial Research Institute, Beijing 100075, China
- Beijing Industrial Technology Research Institute, Beijing 101111, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
| | - Hafiz Umer Javed
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
| | - Safina Naz
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan; safinz (S.N.)
| | - Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan; safinz (S.N.)
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
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Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010015] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.
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Sun L, Zhu B, Zhang X, Wang H, Yan A, Zhang G, Wang X, Xu H. The accumulation profiles of terpene metabolites in three Muscat table grape cultivars through HS-SPME-GCMS. Sci Data 2020; 7:5. [PMID: 31896793 PMCID: PMC6940363 DOI: 10.1038/s41597-019-0321-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 11/13/2019] [Indexed: 11/25/2022] Open
Abstract
Aroma is an important parameter for table grapes and wines; terpenes are typical compounds in Muscat-type grape cultivars and can be easily perceived by humans because of their low olfactory threshold. Volatile terpenes contribute directly to the aroma character, while glycoside-bound terpenes are potential aromatic compounds and can be changed to their volatile forms via hydrolysis. With gas chromatography-mass spectrometry and a solid-phase microextraction method, an automatic data analysis platform was constructed; terpene compounds were identified and quantified from three table grape cultivars at three stages during berry development, and the raw data were deposited in MetaboLights. Terpene metabolite accumulation profiles are presented in this article for integrative analysis with the transcriptome data and phenotypic data to elucidate the important candidate genes and mechanism for terpene biosynthesis. Our method has applications in the identification and quantification of terpene compounds with very low or trace concentrations.
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Affiliation(s)
- Lei Sun
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Baoqing Zhu
- Beijing Forestry University, Beijing, 100083, China
| | - Xuanyin Zhang
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Huiling Wang
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Ailing Yan
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Guojun Zhang
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Xiaoyue Wang
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Haiying Xu
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing, 100093, China.
- Beijing Engineering Research Centre for Deciduous Fruit Trees, Beijing, 100093, China.
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Ferreira V, Lopez R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019; 9:E818. [PMID: 31816941 PMCID: PMC6995537 DOI: 10.3390/biom9120818] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 01/24/2023] Open
Abstract
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
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Affiliation(s)
- Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;
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