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Molecules 2014, 19(12), 20183-20196; doi:10.3390/molecules191220183

Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors

1
Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
2
Horticultural Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China
3
Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crop, Hefei 230031, China
These authors contributed equally to this work.
*
Authors to whom correspondence should be addressed.
Received: 19 September 2014 / Revised: 13 November 2014 / Accepted: 26 November 2014 / Published: 2 December 2014
(This article belongs to the Special Issue Aromas and Volatiles of Fruits)
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Abstract

To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles, especially esters, were significantly increased, both qualitatively and quantitatively, in pear fruits fed on fatty acid metabolic precursors. Cultivars having different flavor characteristics had distinctly different aroma volatile metabolisms. More esters were formed in fruity-flavored “Nanguoli” fruits than in green-flavored “Dangshansuli” fruits fed on the same quantities of linoleic acid and linolenic acid. Hexanal and hexanol were more efficient metabolic intermediates for volatile synthesis than linoleic acid and linolenic acid. Hexyl esters were the predominant esters produced by pear fruits fed on hexanol, and their contents in “Dangshansuli” fruits were higher than in “Nanguoli” fruits. Hexyl esters and hexanoate esters were the primary esters produced in pear fruits fed on hexanal, however the content of hexyl ester in “Dangshansuli” was approximately three times that in “Nanguoli”. The higher contents of hexyl esters in “Dangshansuli” may have resulted from a higher level of hexanol derived from hexanal. In conclusion, the synthesis of aroma volatiles was largely dependent on the metabolic precursors presented. View Full-Text
Keywords: pear; aroma volatiles; fatty acid metabolism pear; aroma volatiles; fatty acid metabolism
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Qin, G.; Tao, S.; Zhang, H.; Huang, W.; Wu, J.; Xu, Y.; Zhang, S. Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors. Molecules 2014, 19, 20183-20196.

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