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Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China.

ABSTRACT: The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits.

SUBMITTER: Lan T

PROVIDER: S-EPMC8306980 | biostudies-literature | 2021 Jul

REPOSITORIES: biostudies-literature

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Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China.

Lan Tian T Gao Chenxu C Yuan Quyu Q Wang Jiaqi J Zhang Hexin H Sun Xiangyu X Lei Yushan Y Ma Tingting T

Foods (Basel, Switzerland) 20210716 7

The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish ...[more]

PMID: 34359515

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Project description:'Binzi' (BZ) (Malus domestica subsp. chinensis var. binzi Li Y.N.) and 'Xiangguo' (XG) (Malus domestica subsp. chinensis var. xiangguo Li Y.N.) are the ancient cultivars in China. The BZ fruits have a low-fragrant flavor on harvest day but a high-fragrant flavor after storage at room temperature, while the XG fruits have a stronger flavor when mature. 'Starking' (SK) and 'Golden Delicious' (GD) fruits have a rich flavor and are recognized by all countries in the world. However, information on the differences between ancient Chinese cultivars and Western apple cultivars in aroma compounds remains unknown. The apple fruits were collected for continuous two years. Aroma compounds in the skin and pulp of the fruits were detected at room temperature (20 ± 1 °C) during storage. The dynamics of VOCs in BZ and SK fruits were more similarly reflected in esters, while those of XG and GD fruits were reflected in aldehydes and alcohols. Ethyl 2-methylbutyrate, with an extremely low odor threshold, was the main source of typical apple flavor in SK, BZ, and XG fruits, while hexyl acetate was the source of the banana flavor in GD fruits. 6-methyl-5-hepten-2-one and β-damascenone were the important ketones produced in the later stage of storage, derived from the carotenoid metabolism pathway and providing a citrus and rose flavor to the four apple cultivars. SK had the highest number of characteristic aroma components, which were mainly derived from the amino acid metabolism pathway, providing fruits with a sweet and fruity flavor. Although the characteristic aroma components of GD were derived from the fatty acid metabolic pathway, the number of volatile esters was lower. Ethyl butyrate, derived from the saturated fatty acid metabolism, had the highest content in BZ, providing a pineapple flavor; the flavor of XG was mainly derived from ethyl 2-methylbutyrate, 6-methyl-5-hepten-2-one, and β-damascenone. Therefore, we suggest BZ and XG apples as the aroma-breeding material with which to enrich new cultivars' aroma components, derived from the fatty acid metabolism and carotenoid metabolism pathways, respectively.

Project description:ObjectiveThe aromatic profile of Rosa canina L. petals hold immense potential for the fragrance and pharmaceutical industries. This study aims to investigate the chemical composition and gene expression patterns across different floral development stages to uncover the biosynthetic pathways of floral scent.MethodsEssential oils (EOs) were extracted from petals at five developmental stages (S1-S5) and analyzed using Gas Chromatography-Mass Spectrometry (GC-MS), identifying 20 distinct compounds. RNA isolation and quantitative real-time PCR (qRT-PCR) analysis were performed to assess gene expression.ResultsStage S3, notable for its enhanced aromatic profile, was dominated by terpenoid compounds such as β-Citronellol (1.18%), Caryophyllene (8.59%), β-Selinene (1.50%), and Caryophyllene oxide (0.50%), indicating significant upregulation of terpenoid biosynthesis genes. qRT-PCR analysis revealed that CCD1 had the highest expression in S4 (9.51-fold), while DXR and DXS peaked at S3 with fold changes of 29058.38 and 73.35, respectively. Other genes like AAT1, LIS, and GPS also showed peak expressions at S3 with fold changes of 1.33, 10.70, and 1.18, respectively. PAR exhibited the highest expression in S1, while GGPPS peaked in S4 (2.01-fold). Clustering analysis indicated distinct groupings of developmental stages and gene expression patterns, with strong correlations between specific genes and compounds, such as CCD1 with GGPPS (0.78) and β-Citronellol with Caryophyllene (0.92). Principal Component Analysis (PCA) highlighted significant contributions of AAT1, GPS, and nonadecane compounds to the overall variance.ConclusionThese findings provide a comprehensive understanding of the chemical and genetic factors shaping the aromatic profile of R. canina, with promising applications for both the fragrance and pharmaceutical sectors. The study's innovation lies in the detailed correlation between EO composition and gene expression, presenting new insights into the biosynthetic pathways of floral scent.

Dataset Information

Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China.

Publications

Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China.

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