1
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Xu Y, Gao G, Tian L, Cao Y, Dong X, Huo H, Qi D, Zhang Y, Xu J, Liu C. Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography-Mass Spectrometry. Foods 2023; 12:4224. [PMID: 38231607 DOI: 10.3390/foods12234224] [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: 10/24/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Aroma is an important sensory factor in evaluating the quality of pear fruits. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to analyze the volatile organic compounds (VOCs) of three crispy pears and five soft pears during shelf life, and the changes in soluble solids content (SSC) were analyzed. The results showed that the SSC of the soft pears such as Nanguoli, Jingbaili and Louis was always higher than that of the crispy pears throughout shelf life. A total of 160 VOCs were detected in the eight pear varieties. Orthogonal partial least squares discriminant analysis (OPLS-DA) and hierarchical cluster analysis (HCA) combined with predictor variable importance projection (VIP) showed that the eight pear varieties could be obviously classified into six groups according to the differences in their VOCs, and 31 differential VOCs were screened out, which could be used to differentiate between pears with different flesh textures. The results of clustering heat map analysis showed that, with the extension of shelf life, the content of each different VOC did not change much in crispy pears, whereas the difference in soft pears was larger. This study confirmed the potential of determining the optimal shelf life of different pear varieties about aroma evaluation and studying the mechanism of differences in VOCs in the future.
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Affiliation(s)
- Yuqing Xu
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Guanwei Gao
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Luming Tian
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Yufen Cao
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Xingguang Dong
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Hongliang Huo
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Dan Qi
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Ying Zhang
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Jiayu Xu
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
| | - Chao Liu
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China
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2
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Xu L, Zang E, Sun S, Li M. Main flavor compounds and molecular regulation mechanisms in fruits and vegetables. Crit Rev Food Sci Nutr 2023; 63:11859-11879. [PMID: 35816297 DOI: 10.1080/10408398.2022.2097195] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and nonvolatile compounds present in F&V constitute unique flavor substances. This paper reviews the main flavor substances present in F&V, as well as the biosynthetic pathways and molecular regulation mechanisms of these compounds. A series of compounds introduced include aromatic substances, soluble sugars and organic acids, which constitute the key flavor substances of F&V. Esters, phenols, alcohols, amino acids and terpenes are the main volatile aromatic substances, and nonvolatile substances are represented by amino acids, fatty acids and carbohydrates; The combination of these ingredients is the cause of the sour, sweet, bitter, astringent and spicy taste of these foods. This provides a theoretical basis for the study of the interaction between volatile and nonvolatile substances in F&V, and also provides a research direction for the healthy development of food in the future.
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Affiliation(s)
- Ling Xu
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Erhuan Zang
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
| | - Shuying Sun
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Minhui Li
- School of Life Sciences, Inner Mongolia University, Hohhot, China
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
- Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, China
- Inner Mongolia Traditional Chinese and Mongolian Medical Research Institute, Hohhot, China
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3
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Chen C, Yao G, Wang F, Bao S, Wan X, Han P, Wang K, Song T, Jiang H. Identification of a (+)-cubenene synthase from filamentous fungi Acremonium chrysogenum. Biochem Biophys Res Commun 2023; 677:119-125. [PMID: 37573766 DOI: 10.1016/j.bbrc.2023.08.018] [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: 07/11/2023] [Revised: 07/18/2023] [Accepted: 08/08/2023] [Indexed: 08/15/2023]
Abstract
Sesquiterpene synthases convert farnesyl diphosphate into various sesquiterpenes, which find wide applications in the food, cosmetics and pharmaceutical industries. Although numerous putative sesquiterpene synthases have been identified in fungal genomes, many lack biochemical characterization. In this study, we identified a putative terpene synthase AcTPS3 from Acremonium chrysogenum. Through sequence analysis and in vitro enzyme assay, AcTPS3 was identified as a sesquiterpene synthase. To obtain sufficient product for NMR testing, a metabolic engineered Saccharomyces cerevisiae was constructed to overproduce the product of AcTPS3. The major product of AcTPS3 was identified as (+)-cubenene (55.46%) by GC-MS and NMR. Thus, AcTPS3 was confirmed as (+)-cubenene synthase, which is the first report of (+)-cubenene synthase. The optimized S. cerevisiae strain achieved a biosynthesis titer of 597.3 mg/L, the highest reported for (+)-cubenene synthesis.
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Affiliation(s)
- Chang Chen
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China
| | - Ge Yao
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China
| | - Fuli Wang
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China
| | - Shaoheng Bao
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China
| | - Xiukun Wan
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China
| | - Penggang Han
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China
| | - Kang Wang
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China
| | - Tianyu Song
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China
| | - Hui Jiang
- State Key Laboratory of NBC Protection for Civilian, Beijing, 102205, People's Republic of China.
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4
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Zhang W, Yan M, Zheng X, Chen Z, Li H, Mao J, Qin H, Zhu C, Du H, Abd El-Aty AM. Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS. Molecules 2023; 28:4794. [PMID: 37375349 DOI: 10.3390/molecules28124794] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/13/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
To comprehensively understand the volatile compounds and assess the aroma profiles of different types of Pyrus ussuriensis Maxim. Anli, Dongmili, Huagai, Jianbali, Jingbaili, Jinxiangshui, and Nanguoli were detected via headspace solid phase microextraction (HS-SPME) coupled with two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOFMS). The aroma composition, total aroma content, proportion and number of different aroma types, and the relative quantities of each compound were analyzed and evaluated. The results showed that 174 volatile aroma compounds were detected in various cultivars, mainly including esters, alcohols, aldehydes, and alkenes: Jinxiangshui had the highest total aroma content at 2825.59 ng/g; and Nanguoli had the highest number of aroma species detected at 108. The aroma composition and content varied among pear varieties, and the pears could be divided into three groups based on principal component analysis. Twenty-four kinds of aroma scents were detected; among them, fruit and aliphatic were the main fragrance types. The proportions of aroma types also varied among different varieties, visually and quantitatively displaying changes of the whole aroma of the different varieties of pears brought by the changes in aroma composition. This study contributes to further research on volatile compound analysis, and provides useful data for the improvement of fruit sensory quality and breeding work.
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Affiliation(s)
- Wenjun Zhang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Mengmeng Yan
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Xinxin Zheng
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan 250353, China
| | - Zilei Chen
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Huidong Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Jiangsheng Mao
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Hongwei Qin
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Chao Zhu
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Hongxia Du
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey
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5
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Chen X, Tang Y, Wei Z, Deng Z, Li Z, Li L, He X, Sun J. Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas. Foods 2023; 12:foods12091822. [PMID: 37174360 PMCID: PMC10177889 DOI: 10.3390/foods12091822] [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: 03/29/2023] [Revised: 04/20/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend the banana deep processing industry chain, banana slices from 15 varieties planted in China were prepared by low-temperature vacuum-frying (VF) technology in the present study. After factor analysis on 20 indicators of sensory, flavor, nutritional and processing quality from different varieties of banana slices, comprehensive quality evaluation models were constructed for banana slices. It was concluded that Meishijiao No. 1 had the highest overall score among the 15 banana varieties; hence, it was deemed suitable for processing. Meanwhile, in order to investigate the difference between flavor substances in banana slices before and after processing, a flavor histology study was conducted with solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography coupled to time-of flight mass spectrometry (GC×GC-TOFMS). It was found that the content differences of 2,3-pentanedione, hexanal and pentanal may cause the weakened fruitiness and the increased oil flavor of banana taste.
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Affiliation(s)
- Xi Chen
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi South Subtropical Agricultural Science Research Institute, Guangxi Academy of Agricultural Sciences, Longzhou 532415, China
| | - Yayuan Tang
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Zhen Wei
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Zhonglin Deng
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Zhichun Li
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Li Li
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Xuemei He
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Jian Sun
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
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6
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Wang X, Chen Y, Zhang J, Wang Z, Qi K, Li H, Tian R, Wu X, Qiao X, Zhang S, Yin H. Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC-MS. Food Chem 2023; 418:135963. [PMID: 36944308 DOI: 10.1016/j.foodchem.2023.135963] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 03/10/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023]
Abstract
Aroma is one of the most important sensory characteristics of fruit quality. Here, the aroma composition of mature fruits of 202 pear cultivars was detected by headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). As a result, 221 major volatile components were detected, among which aldehydes, esters and alcohols were the most dominant aroma components. We also found Pyrus communis L. had the highest volatile content, followed by Pyrus sinkiangensis Yu, Pyrus ussuriensis Maxim., Pyrus bretschneideri Rehd., Hybrid Breeding cultivar group, Chinese sand pears (Pyrus pyrifolia Nakai), and Japanese and Korean (J&K) sand pears (Pyrus pyrifolia Nakai). In addition, the aroma composition and contents varied greatly among the different ripening-period groups. Finally, the fruits of pear germplasms also showed geographical flavor characteristics. These basic data and results could help us better understanding the variations of aroma quality among pear varieties and promote the development of pear breeding program.
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Affiliation(s)
- Xiaohua Wang
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yangyang Chen
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Jingjing Zhang
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Zewen Wang
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Kaijie Qi
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Hongxiang Li
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Ruiping Tian
- National Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xiao Wu
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xin Qiao
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Shaoling Zhang
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; National Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Hao Yin
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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7
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Liu Q, Komatsu K, Toume K, Zhu S, Tanaka K, Hayashi S, Anjiki N, Kawahara N, Takano A, Miyake K, Nakamura N, Sukrong S, Agil M, Balachandra I. Essential oil composition of Curcuma species and drugs from Asia analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. J Nat Med 2023; 77:152-172. [PMID: 36443621 DOI: 10.1007/s11418-022-01658-7] [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: 02/09/2022] [Accepted: 10/06/2022] [Indexed: 11/29/2022]
Abstract
Essential oils (EOs) comprised of various bioactive compounds have been widely detected in the Curcuma species. Due to the widespread distribution and misidentification of Curcuma species and differences in processing methods, inconsistent reports on major compounds in rhizomes of the same species from different geographical regions are not uncommon. This inconsistency leads to confusion and inaccuracy in compound detection of each species and also hinders comparative study based on EO compositions. The present study aimed to characterize EO compositions of 12 Curcuma species, as well as to detect the compositional variation among different species, and between the plant specimens and their related genetically validated crude drug samples using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The plant specimens of the same species showed similar EO patterns, regardless of introducing from different geographical sources. Based on the similarity of EO compositions, all the specimens and samples were separated into eight main groups: C. longa; C. phaeocaulis, C. aeruginosa and C. zedoaria; C. zanthorrhiza; C. aromatica and C. wenyujin; C. kwangsiensis; C. amada and C. mangga; C. petiolata; C. comosa. From EOs of all the specimens and samples, 54 major compounds were identified, and the eight groups were chemically characterized. Most of the major compounds detected in plant specimens were also observed in crude drug samples, although a few compounds converted or degraded due to processing procedures or over time. Orthogonal partial least squares-discriminant analysis allowed the marker compounds to discriminate each group or each species to be identified.
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Affiliation(s)
- Qundong Liu
- Institute of Natural Medicine, University of Toyama, 2630 Sugitani, Toyama, 930-0194, Japan
| | - Katsuko Komatsu
- Institute of Natural Medicine, University of Toyama, 2630 Sugitani, Toyama, 930-0194, Japan.
| | - Kazufumi Toume
- Institute of Natural Medicine, University of Toyama, 2630 Sugitani, Toyama, 930-0194, Japan
| | - Shu Zhu
- Institute of Natural Medicine, University of Toyama, 2630 Sugitani, Toyama, 930-0194, Japan
| | - Ken Tanaka
- College of Pharmaceutical Sciences, Ritsumeikan University, 1-1-1 Noji-Higashi, Kusatsu, Shiga, 525-8577, Japan
| | - Shigeki Hayashi
- Research Center for Medicinal Plant Resources, National Institutes of Biomedical Innovation, Health and Nutrition, 17007-2 Nakatane-cho, Kumage-Gun, Kagoshima, 891-3604, Japan
| | - Naoko Anjiki
- Research Center for Medicinal Plant Resources, National Institutes of Biomedical Innovation, Health and Nutrition, 17007-2 Nakatane-cho, Kumage-Gun, Kagoshima, 891-3604, Japan
| | - Nobuo Kawahara
- Research Center for Medicinal Plant Resources, National Institutes of Biomedical Innovation, Health and Nutrition, 17007-2 Nakatane-cho, Kumage-Gun, Kagoshima, 891-3604, Japan
| | - Akihito Takano
- Showa Pharmaceutical University, 3-3165 Higashi-Tamagawagakuen, Machidashi, Tokyo, 194-8543, Japan
| | - Katsunori Miyake
- Tokyo University of Pharmacy and Life Sciences, 1432-1 Horinouchi, Hachioji, Tokyo, 192-0392, Japan
| | - Norio Nakamura
- Doshisha Women's College of Liberal Arts, Kodo, Kyotanabe City, Kyoto, 610-0395, Japan
| | - Suchada Sukrong
- Chulalongkorn University, 254 Phayathai Rd, Wang Mai, Pathum Wan District, Bangkok, 10330, Thailand
| | - Mangestuti Agil
- Airlangga University, Jl. Airlangga No.4 - 6, Airlangga, Kec. Gubeng, Kota SBY, Jawa Timur, 60115, Indonesia
| | - Indira Balachandra
- Center for Medicinal Plants Research, Arya Vaidya Sala, Kottakkal, Malappuram District, Kerala, 676503, India
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8
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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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9
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Gao G, Zhang X, Yan Z, Cheng Y, Li H, Xu G. Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS. Foods 2022; 11:foods11233778. [PMID: 36496586 PMCID: PMC9735802 DOI: 10.3390/foods11233778] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/16/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022] Open
Abstract
Aroma, which plays an essential role in food perception and acceptability, depends on various mixture of volatile organic compounds (VOCs). Meanwhile, as a field of metabolomics, VOC analysis is highly important for aroma improvement and discrimination purposes. In this work, VOCs in pear fruits were determined via headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to study variations among different cultivars and storage stages. In 12 cultivars of pear fruits, a total of 121 VOCs were quantified, including 40 esters, 32 alcohols, 16 aldehydes, 13 alkenes, 11 ketones, 4 acids, and 5 other compounds. The types and amounts of VOCs in different cultivars varied dramatically, which were in the range of 13-71 and 3.63-55.65 mg/kg FW (fresh weight), respectively. The Dr. Guyot cultivar showed the highest level of VOCs, both in type and amount. After 21 days storage at 4 °C, total concentration of VOCs increased from initial levels of 50.76 to 101.33 mg/kg FW. Storage at 20 °C made a larger contribution to production for VOCs than that at 4 °C, resulting in the maximum content of VOCs (117.96 mg/kg FW) in fruit after 14 days storage at 4 °C plus 7 days at 20 °C. During storage, the content of esters showed a gradual increase, while the content of alcohols and aldehydes decreased. Based on the results presented, related alcohols were recognized as the intermediates of conversion from aldehydes to esters.
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Affiliation(s)
- Guanwei Gao
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
| | - Xinnan Zhang
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Afffairs, Xingcheng 125100, China
| | - Zhen Yan
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
| | - Yang Cheng
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
| | - Haifei Li
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
| | - Guofeng Xu
- Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
- Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China
- Correspondence:
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10
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Chen JN, Han HT, Liu CJ, Gao Q, Wang XW, Zhang JW, Tanokura M, Xue YL. Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4108-4121. [PMID: 36193355 PMCID: PMC9525488 DOI: 10.1007/s13197-022-05463-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2022] [Accepted: 04/03/2022] [Indexed: 06/01/2023]
Abstract
Dongli, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing "anise, green" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing "sweet, fruity, green" aromas were the key aromatic VOCs of Dongli. The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05463-8.
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Affiliation(s)
- Jia-Nan Chen
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 People’s Republic of China
| | - Hao-Ting Han
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
| | - Chun-Ju Liu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014 People’s Republic of China
| | - Qi Gao
- National Engineering Technology Research Center for Preservation of Agricultural Products; Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs; Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, 300384 People’s Republic of China
| | - Xiao-Wen Wang
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
| | - Jun-Wei Zhang
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
| | - Masaru Tanokura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657 Japan
| | - You-Lin Xue
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
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11
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Bauhinia forficata Link Infusions: Chemical and Bioactivity of Volatile and Non-Volatile Fractions. Molecules 2022; 27:molecules27175415. [PMID: 36080183 PMCID: PMC9457595 DOI: 10.3390/molecules27175415] [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: 07/20/2022] [Revised: 08/17/2022] [Accepted: 08/20/2022] [Indexed: 11/24/2022] Open
Abstract
This study aimed to evaluate Bauhinia forficata infusions prepared using samples available in Rio de Janeiro, Brazil. As such, infusions at 5% (w/v) of different brands and batches commercialized in the city (CS1, CS2, CS3, and CS4) and samples of plant material botanically identified (BS) were evaluated to determine their total phenolic and flavonoid contents (TPC and TFC), antioxidant capacity (ABTS•+, DPPH•, and FRAP assays), phytochemical profile, volatile compounds, and inhibitory effects against the α-amylase enzyme. The results showed that infusions prepared using BS samples had lower TPC, TFC and antioxidant potential than the commercial samples (p < 0.05). The batch averages presented high standard deviations mainly for the commercial samples, corroborating sample heterogeneity. Sample volatile fractions were mainly composed of terpenes (40 compounds identified). In the non-volatile fraction, 20 compounds were identified, with emphasis on the CS3 sample, which comprised most of the compounds, mainly flavonoid derivatives. PCA analysis demonstrated more chemical diversity in non-volatile than volatile compounds. The samples also inhibited the α-amylase enzyme (IC50 value: 0.235−0.801 mg RE/mL). Despite the differences observed in this work, B. forficata is recognized as a source of bioactive compounds that can increase the intake of antioxidant compounds by the population.
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12
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Chromatographic-Based Platforms as New Avenues for Scientific Progress and Sustainability. Molecules 2022; 27:molecules27165267. [PMID: 36014506 PMCID: PMC9412595 DOI: 10.3390/molecules27165267] [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: 06/30/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 11/29/2022] Open
Abstract
Chromatography was born approximately one century ago and has undergone outstanding technological improvements in innovation, research, and development since then that has made it fundamental to advances in knowledge at different levels, with a relevant impact on the well-being and health of individuals. Chromatography boosted a comprehensive and deeper understanding of the complexity and diversity of human–environment interactions and systems, how these interactions affect our life, and the several societal challenges we are currently facing, namely those related to the sustainability of our planet and the future generations. From the life sciences, which allowed us to identify endogenous metabolites relevant to disease mechanisms, to the OMICS field, nanotechnology, clinical and forensic analysis, drug discovery, environment, and “foodprint”, among others, the wide range of applications of today’s chromatographic techniques is impressive. This is fueled by a great variability of powerful chromatographic instruments currently available, with very high sensitivity, resolution, and identification capacity, that provide a strong basis for an analytical platform able to support the challenging demands of the postgenomic and post COVID-19 eras. Within this context, this review aims to address the great utility of chromatography in helping to cope with several societal-based challenges, such as the characterization of disease and/or physiological status, and the response to current agri-food industry challenges of food safety and sustainability, or the monitoring of environmental contamination. These are increasingly important challenges considering the climate changes, the tons of food waste produced every day, and the exponential growth of the human population. In this context, the principles governing the separation mechanisms in chromatography as well the different types and chromatographic techniques will be described. In addition, the major achievements and the most important technological advances will be also highlighted. Finally, a set of studies was selected in order to evince the importance of different chromatographic analyses to understand processes or create fundamental information in the response to current societal challenges.
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13
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Volatiles Distinguishing the European ‘Conference’ and the Asian ‘Yali’ Pears Stored at Different Post-Harvest Temperatures. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050380] [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
A total of 124 identical volatile aromatic compounds were identified during storage of the European ‘Conference’ and the Asian ‘Yali’ pear cultivars in different temperature conditions. Only 5 volatiles were statistically differentiated in both cultivars by means of successive multinomial logistic regression: 3-methylbutan-1-al, 2-methylpropyl acetate, 2-methoxy-4-vinylphenol, ethanol, and eugenol. Significant statistical data obtained by sequential multinomial logistic regression developed by the principal component analysis (PCA) procedure and distinguishing the different ‘Conference’ and ‘Yali’ pears storage regimes were dimensionless in themselves. The PCA components were expressed as linear combinations of selected variables necessary to distinguish the cultivars. The eigenvalues of the first three PCA components differentiated the storage regimes. For each principal components were selected volatiles with a probability higher than 0.4. Combinations created from PCA components were shown using clusters distinguishing the pear storage conditions used. Analytical data from SPME-GC/MS such as concentration (ng kg−1) demonstrated multiple and order-of-magnitude differences between the ‘Conference’ and ‘Yali’ pears. The ‘Yali’ cultivar exhibited significantly higher concentrations of eugenol.
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14
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Zhang Y, Liu W, Zhang B, Zhang Y, Cai Z, Song H, Ma R, Yu M. Analysis of volatile compounds and their potential regulators in four high-quality peach (Prunus persica L.) cultivars with unique aromas. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113195] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem 2022; 10:820749. [PMID: 35300387 PMCID: PMC8921485 DOI: 10.3389/fchem.2022.820749] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/24/2022] [Indexed: 12/05/2022] Open
Abstract
The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC–based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.
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16
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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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17
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Farag MA, Dokalahy EU, Eissa TF, Kamal IM, Zayed A. Chemometrics-Based Aroma Discrimination of 14 Egyptian Mango Fruits of Different Cultivars and Origins, and Their Response to Probiotics Analyzed via SPME Coupled to GC-MS. ACS OMEGA 2022; 7:2377-2390. [PMID: 35071925 PMCID: PMC8771959 DOI: 10.1021/acsomega.1c06341] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 12/22/2021] [Indexed: 05/08/2023]
Abstract
The present study investigated the volatile organic compounds (VOCs) in 14 Egyptian mango specimens collected from three different regions and of different cultivars (cvs). VOCs were extracted via solid-phase microextraction, followed by gas chromatography-mass spectrometry analysis. The results obtained for sesquiterpene hydrocarbons' qualitative abundance were represented by 28 peaks, whereas monoterpene hydrocarbons amounted for the highest levels in most of the mango cvs. Multivariate data analyses were employed for sample classification and identification of markers. Unsupervised principal component analysis revealed that "zebdia" cv from the three origins combined together being enriched in terpinolene. Moreover, supervised orthogonal partial least square-discriminant analysis identified β-terpinene and (Z)-geranylacetone in the premium "awees" cv. The impact of probiotic bacteria on mango juice aroma was further assessed revealing no potential changes in the composition. This study provides the first comprehensive insights into Egyptian mango aroma and reveals that the cv type overcomes the geographical origin in their aroma profile.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy
Department, College of Pharmacy, Cairo University, Kasr El Aini Street, Cairo 11562, Egypt
- , . Phone: +011-202-2362245. Fax: +011-202-25320005
| | - Erick U. Dokalahy
- Chemistry
Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Tarek F. Eissa
- Faculty
of Biotechnology, October University for
Modern Sciences and Arts (MSA), Giza 12451, Egypt
| | - Islam M. Kamal
- Microbiology
and Immunology Department, Faculty of Pharmacy, Cairo University, Kasr
El Aini Street, Cairo 11562, Egypt
| | - Ahmed Zayed
- Pharmacognosy
Department, College of Pharmacy, Tanta University, Elguish Street (Medical Campus), Tanta 31527, Egypt
- Institute
of Bioprocess Engineering, Technical University
of Kaiserslautern, Gottlieb-Daimler-Street
49, Kaiserslautern 67663, Germany
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18
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Li J, Zhang M, Li X, Khan A, Kumar S, Allan AC, Lin-Wang K, Espley RV, Wang C, Wang R, Xue C, Yao G, Qin M, Sun M, Tegtmeier R, Liu H, Wei W, Ming M, Zhang S, Zhao K, Song B, Ni J, An J, Korban SS, Wu J. Pear genetics: Recent advances, new prospects, and a roadmap for the future. HORTICULTURE RESEARCH 2022; 9:uhab040. [PMID: 35031796 PMCID: PMC8778596 DOI: 10.1093/hr/uhab040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 06/14/2023]
Abstract
Pear, belonging to the genus Pyrus, is one of the most economically important temperate fruit crops. Pyrus is an important genus of the Rosaceae family, subfamily Maloideae, and has at least 22 different species with over 5000 accessions maintained or identified worldwide. With the release of draft whole-genome sequences for Pyrus, opportunities for pursuing studies on the evolution, domestication, and molecular breeding of pear, as well as for conducting comparative genomics analyses within the Rosaceae family, have been greatly expanded. In this review, we highlight key advances in pear genetics, genomics, and breeding driven by the availability of whole-genome sequences, including whole-genome resequencing efforts, pear domestication, and evolution. We cover updates on new resources for undertaking gene identification and molecular breeding, as well as for pursuing functional validation of genes associated with desirable economic traits. We also explore future directions for "pear-omics".
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Affiliation(s)
- Jiaming Li
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingyue Zhang
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018, China
| | - Xiaolong Li
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Awais Khan
- Plant Pathology & Plant-Microbe Biology Section, Cornell University, Geneva, NY 14456, USA
| | - Satish Kumar
- Hawke’s Bay Research Centre, The New Zealand Institute for Plant and Food Research Limited, Havelock North 4157, New Zealand
| | - Andrew Charles Allan
- The New Zealand Institute for Plant and Food Research Limited, Auckland 1142, New Zealand
| | - Kui Lin-Wang
- The New Zealand Institute for Plant and Food Research Limited, Auckland 1142, New Zealand
| | - Richard Victor Espley
- The New Zealand Institute for Plant and Food Research Limited, Auckland 1142, New Zealand
| | - Caihong Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao, 266109, China
| | - Runze Wang
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Cheng Xue
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018, China
| | - Gaifang Yao
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, China
| | - Mengfan Qin
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Manyi Sun
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Richard Tegtmeier
- Plant Pathology & Plant-Microbe Biology Section, Cornell University, Geneva, NY 14456, USA
| | - Hainan Liu
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Weilin Wei
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Meiling Ming
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Shaoling Zhang
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Kejiao Zhao
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Bobo Song
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiangping Ni
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianping An
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai-An, Shandong 271018, China
| | - Schuyler S Korban
- Department of Natural Resources & Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Jun Wu
- Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
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19
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Changes in the volatile composition of apple and apple/pear ciders affected by the different dilution rates in the continuous fermentation system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111630] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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da Silva Moura E, Faroni LRD, Rodrigues AAZ, Heleno FF, de Queiroz MELR, de Oliveira Vilela A. Evaluation of the Persistence of Linalool and Estragole in Maize Grains via Headspace Solid-Phase Microextraction and Gas Chromatography. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01862-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Fonseca AMA, Dias C, Amaro AL, Isidoro N, Pintado M, Silvestre AJD, Rocha SM. The Impact of Plant-Based Coatings in “ROCHA” Pear Preservation during Cold Storage: A Metabolomic Approach. Foods 2020; 9:foods9091299. [PMID: 32942590 PMCID: PMC7555455 DOI: 10.3390/foods9091299] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/07/2020] [Accepted: 09/09/2020] [Indexed: 12/14/2022] Open
Abstract
Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is to evaluate the impact of pectin coatings including plant extracts, in “Rocha” pear (Pyrus communis L. cv. Rocha) preservation. A four-month pilot scale assay was performed in both dynamic controlled atmosphere (DCA) (−0.5 °C, 0.5% O2, and 0.4% CO2) and normal atmospheric (NA) conditions (2 °C). For each storage condition, the following three coatings were tested: pectin (3% w/v) (PCT), pectin (3% w/v) + strawberry tree leaves extract (9.5 mg/mL) (CT1), and pectin (3% w/v) + apple pomace extract (16 mg/mL) (CT2). Volatile compounds, potentially related to aroma or ripening status of “Rocha” pear, were monitored alongside with conjugated trienols (CTs) and maturity parameters. The combination of DCA conditions and the application of pectin coatings were able to reduce the release of Rocha pear volatiles associated with ripening status, (particularly esters and sesquiterpenes), as well as reduce CTs, which could contribute to the preservation of Rocha pear for longer periods.
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Affiliation(s)
- Alexandre M. A. Fonseca
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
- CICECO, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Cindy Dias
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | - Ana L. Amaro
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | - Nélson Isidoro
- Cooperativa Agrícola dos Fruticultores do Cadaval, CRL (COOPVAL), EN 115, Km 26 2550-108 Cadaval, Portugal;
| | - Manuela Pintado
- Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.D.); (A.L.A.); (M.P.)
| | | | - Sílvia M. Rocha
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
- Correspondence: ; Tel.: +351-234-401-524
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22
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Gkarane V, Ciulu M, Altmann BA, Schmitt AO, Mörlein D. The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat. Foods 2020; 9:E1235. [PMID: 32899706 PMCID: PMC7555012 DOI: 10.3390/foods9091235] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/25/2020] [Accepted: 09/01/2020] [Indexed: 01/17/2023] Open
Abstract
The aim of this study was to investigate the differences in the volatile profile of meat from chickens fed with alternative protein diets (such as algae or insect) through two different trials. In Trial 1, broiler chicken at one day of age were randomly allocated to three experimental groups: a basal control diet (C) and two groups in which the soybean meal was replaced at 75% (in the starter phase) and 50% (in the grower phase) with partially defatted Hermetia illucens (HI) larvae or Arthrospira platensis (SP). In Trial 2, broiler chickens were housed and reared similar to Trial 1, with the exception that the experimental diets replaced soybean meal with either 100% partially defatted HI or 100% SP. In both trials, chickens were slaughtered at day 35. Per group, 10 chickens were submitted to volatile analysis by using solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) analysis. Results in both trials showed that levels of several lipid-derived compounds were found to be lower in chickens fed an HI diet, which could be linked to a possibly lower level of polyunsaturated fatty acid content in HI-fed chicken. In addition, the dietary treatments could be discriminated based on the volatile profile, i.e., the substitution of soy with HI or SP distinctively affected the levels of flavor compounds.
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Affiliation(s)
- Vasiliki Gkarane
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (B.A.A.); (D.M.)
| | - Marco Ciulu
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (B.A.A.); (D.M.)
| | - Brianne A. Altmann
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (B.A.A.); (D.M.)
| | - Armin O. Schmitt
- Breeding Informatics Group, Department of Animal Sciences, Georg-August University, Margarethe von Wrangell-Weg 7, 37075 Göttingen, Germany;
- Center for Integrated Breeding Research (CiBreed), University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (B.A.A.); (D.M.)
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23
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Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition. Molecules 2020; 25:molecules25163564. [PMID: 32764441 PMCID: PMC7463660 DOI: 10.3390/molecules25163564] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 11/17/2022] Open
Abstract
Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatography and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition. Analysis of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15 °C were characterized by a greater share of esters, such as ethyl hexanoate, ethyl decanoate and ethyl dodecanoate, in volatile profile (66.24–79.58%) than ciders fermented at 20 °C (58.81–77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcohols, such as phenylethyl alcohol and hexan-1-ol (18.34–36.7%) than ciders fermented at a lower temperature (16.07–25.35%). In the ciders prepared from pear (20% w/w) and apple (80% w/w) juice, the presence of esters, such as ethyl (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted.
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Qiu X, Cao L, Han R. Analysis of Volatile Components in Different Ophiocordyceps sinensis and Insect Host Products. Molecules 2020; 25:E1603. [PMID: 32244487 PMCID: PMC7181253 DOI: 10.3390/molecules25071603] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/23/2020] [Accepted: 03/30/2020] [Indexed: 12/25/2022] Open
Abstract
The artificial production of Ophiocordyceps sinensis mycelia and fruiting bodies and the Chinese cordyceps has been established. However, the volatile components from these O. sinensis products are not fully identified. An efficient, convenient, and widely used approach based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography and quadrupole time-of-flight mass spectrometry (GC×GC-QTOFMS) was developed for the extraction and the analysis of volatile compounds from three categories of 16 products, including O. sinensis fungus, Thitarodes hosts of O. sinensis, and the Chinese cordyceps. A total of 120 volatile components including 36 alkanes, 25 terpenes, 17 aromatic hydrocarbons, 10 ketones, 5 olefines, 5 alcohols, 3 phenols, and 19 other compounds were identified. The contents of these components varied greatly among the products but alkanes, especially 2,5,6-trimethyldecane, 2,3-dimethylundecane and 2,2,4,4-tetramethyloctane, are the dominant compounds in general. Three categories of volatile compounds were confirmed by partial least squares-discriminant analysis (PLS-DA). This study provided an ideal method for characterizing and distinguishing different O. sinensis and insect hosts-based products.
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Affiliation(s)
| | | | - Richou Han
- Guangdong Key Laboratory of Animal Conservation and Resource Utilization, Guangdong Public Laboratory of Wild Animal Conservation and Utilization, Guangdong Institute of Applied Biological Resources, Guangzhou 510260, Guangdong, China; (X.Q.); (L.C.)
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Amaral MSS, Nolvachai Y, Marriott PJ. Comprehensive Two-Dimensional Gas Chromatography Advances in Technology and Applications: Biennial Update. Anal Chem 2019; 92:85-104. [DOI: 10.1021/acs.analchem.9b05412] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Michelle S. S. Amaral
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Yada Nolvachai
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Philip J. Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
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Qian CY, Quan WX, Xiang ZM, Li CC. Characterization of Volatile Compounds in Four Different Rhododendron Flowers by GC×GC-QTOFMS. Molecules 2019; 24:molecules24183327. [PMID: 31547401 PMCID: PMC6767277 DOI: 10.3390/molecules24183327] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 09/09/2019] [Accepted: 09/11/2019] [Indexed: 01/13/2023] Open
Abstract
Volatile compounds in flowers of Rhododendron delavayi, R. agastum, R. annae, and R. irroratum were analyzed using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC) coupled with high-resolution quadrupole time-of-flight mass spectrometry (QTOFMS). A significantly increased number of compounds was separated by GC×GC compared to conventional one-dimensional GC (1DGC), allowing more comprehensive understanding of the volatile composition of Rhododendron flowers. In total, 129 volatile compounds were detected and quantified. Among them, hexanal, limonene, benzeneacetaldehyde, 2-nonen-1-ol, phenylethyl alcohol, citronellal, isopulegol, 3,5-dimethoxytoluene, and pyridine are the main compounds with different content levels in all flower samples. 1,2,3-trimethoxy-5-methyl-benzene exhibits significantly higher content in R. irroratum compared to in the other three species, while isopulegol is only found in R. irroratum and R. agastum.
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Affiliation(s)
- Chen-Yu Qian
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals/Guangdong Engineering and Technology Research Center for Ambient Mass Spectrometry, Guangdong Institute of Analysis, Guangzhou 510070, China.
- Guizhou Provincial Key Laboratory of Mountainous Environmental Protection, Guizhou Normal University, Guiyang 550001, China.
| | - Wen-Xuan Quan
- Guizhou Provincial Key Laboratory of Mountainous Environmental Protection, Guizhou Normal University, Guiyang 550001, China.
| | - Zhang-Min Xiang
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals/Guangdong Engineering and Technology Research Center for Ambient Mass Spectrometry, Guangdong Institute of Analysis, Guangzhou 510070, China.
| | - Chao-Chan Li
- Guizhou Provincial Key Laboratory of Mountainous Environmental Protection, Guizhou Normal University, Guiyang 550001, China.
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