Study on the aroma components of the juice of Guanximiyou and its bud-mutation varieties of Hongroumiyou and Sanhongmiyou

PAN Heli; ZHANG Xinxin; PAN Tengfei; PAN Dongming; YU Yuan

doi:10.19303/j.issn.1008-0384.2021.03.005

Volume 36 Issue 3

Mar. 2021

Turn off MathJax

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2021 > 36(3): 279-289

PAN H L, ZHANG X X, PAN T F, et al. Study on the aroma components of the juice of Guanximiyou and its bud-mutation varieties of Hongroumiyou and Sanhongmiyou [J]. Fujian Journal of Agricultural Sciences，2021，36（3）：279−289 doi: 10.19303/j.issn.1008-0384.2021.03.005

Citation:

PAN H L, ZHANG X X, PAN T F, et al. Study on the aroma components of the juice of Guanximiyou and its bud-mutation varieties of Hongroumiyou and Sanhongmiyou [J]. Fujian Journal of Agricultural Sciences，2021，36（3）：279−289 doi: 10.19303/j.issn.1008-0384.2021.03.005

Citation:

PDF( 937 KB)

Study on the aroma components of the juice of Guanximiyou and its bud-mutation varieties of Hongroumiyou and Sanhongmiyou

doi: 10.19303/j.issn.1008-0384.2021.03.005

PAN Heli^1
,,
ZHANG Xinxin²,
PAN Tengfei^{1, 3},
PAN Dongming¹,
YU Yuan^{1, 3
,
,}

1.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
3.
Institute of Horticultural Product Storage and Preservation, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China

Received Date: 2020-02-10
Rev Recd Date: 2021-03-20

Available Online: 2021-04-20

Publish Date: 2021-03-31

Abstract

Abstract

Objective The aim of this study is to investigate the types, relative contents and differences in the aroma components of the juice of Guanximiyou and its new bud variants, as well as the possible molecular mechanisms causing the changes in the aroma components. Methods Fruits juice of Guanximiyou and its bud-variant varieties Hongroumiyou and Sanhongmiyou were used as test materials to determine the aroma components by gas chromatography-mass spectrometry (GC-MS). The genes that were significantly differentially expressed were screened by transcriptome analysis, and the expression patterns of these genes were analyzed using the trend of FPKM values. Results A total of 150 aroma components were detected in the three juice samples, and the aroma compounds that accounted for a large number were aromatic hydrocarbons, sesquiterpenes, aldehydes, alcohols and ketones. Guanximiyou, Hongroumiyou and Sanhongmiyou detected 59, 129 and 67 aroma compounds respectively, with their total relative contents of 4.56, 8.02 and 9.90 respectively, indicating that bud changes significantly caused changes in the aroma components and total relative content. The relative content of aldehydes was the highest, with hexanal being the main aroma component common to all three species; alcohols and ketones were the next most abundant, while furans, aromatic hydrocarbons, sesquiterpenes, esters and monoterpenes were less abundant; 32 other aroma components were also detected at very low or trace levels, all of which were unknown and unreported compounds. Transcriptome analysis was used to screen for one new gene (Citrus_maxima_newGene_12651), seven genes with significant differences in expression of Lipoxidase (LOX2.1) (cg2g001970, cg2g001980, cg2g002000, cg2g002010, cg2g002030, cg2g002040, cg2g002080 cg2g002030, cg2g002040, cg2g002080), one LOX3.1 gene (cg1g010660) and two Alcohol dehydrogenase (ADH1) genes (cg3g017900, cg3g017890), using trend analysis of FPKM values. It was tentatively hypothesized that the differences in the aroma components of the juices of the three varieties were related to the differential expression of genes in the fatty acid pathway and the isoprene pathway. Conclusion Aldehydes, alcohols and ketones were the main aroma components of Guanximiyou and its bud varieties, and hexanal was the main aroma compound common to the three varieties; The significant differences in the aroma components of the fruit juices of the three varieties tested were initially hypothesized to be related to the differential expression of genes in the fatty acid pathway and isoprene pathway.
- pomelo,
- Guanximiyou,
- bud-mutation varieties,
- aroma component,
- differentially expressed gene

FullText(HTML)

References(32)

References

[1]	MINH TU N T, THANH L X, UNE A, et al. Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils [J]. Flavour and Fragrance Journal, 2002, 17(3): 169−174. doi: 10.1002/ffj.1076
[2]	CHUNG H, CHUNG W Y, YOO E S, et al. Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck) [J]. Journal of the Korean Society for Applied Biological Chemistry, 2012, 55(1): 133−136. doi: 10.1007/s13765-012-0023-2
[3]	张捷莉, 车奋勇, 李学成, 等. 玉环柚果皮中香气成分的GC-MS分析 [J]. 食品科学, 2008, 29(10):480−482. doi: 10.3321/j.issn:1002-6630.2008.10.113 ZHANG J L, CHE F Y, LI X C, et al. Analysis of volatiles in Yuhuan shaddock peel by GC-MS [J]. Food Science, 2008, 29(10): 480−482.(in Chinese) doi: 10.3321/j.issn:1002-6630.2008.10.113
[4]	王贤亲, 林滨, 林丹, 等. 苍南四季柚果皮挥发油成分的气相色谱-质谱联用分析 [J]. 药物分析杂志, 2009, 29(12):2044−2046. WANG X Q, LIN B, LIN D, et al. GC-MS analysis of chemical constituents of volatile oil from peels of Cangnan Sijiyou [J]. Chinese Journal of Pharmaceutical Analysis, 2009, 29(12): 2044−2046.(in Chinese)
[5]	李悦, 侯滨滨, 静宝元. 葡萄柚精油的气相色谱-质谱分析 [J]. 食品研究与开发, 2009, 30(12):128−131. doi: 10.3969/j.issn.1005-6521.2009.12.037 LI Y, HOU B B, JING B Y. The analysis of grapefruit essential oil by gas chromatography/mass spectrometry [J]. Food Research and Development, 2009, 30(12): 128−131.(in Chinese) doi: 10.3969/j.issn.1005-6521.2009.12.037
[6]	ABERTO J N, HEN M, JO M H B. Volatile flavor components of grapefruit juice (Citrus paradise Mascfadyen) [J]. Journal of the Science of Food and Agriculture, 1985, 36(8): 757−763. doi: 10.1002/jsfa.2740360818
[7]	PIILIP E S, MANUEL G M. Quantification of volatile constituents in orange juice drinks and its use for comparison with pure juice by multivariate analysis [J]. LWT - Food Science and Technology,, 1997, 30: 497−501. doi: 10.1006/fstl.1996.0207
[8]	REGA B, FOURNIER N, GUICHARD E. Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O) [J]. Journal of Agricultural and Food Chemistry, 2003, 51(24): 7092−7099. doi: 10.1021/jf034384z
[9]	MACCARONE E, CAMPISI S, FALLICO B, et al. Flavor components of Italian orange juices [J]. Journal of Agricultural and Food Chemistry, 1998, 46(6): 2293−2298. doi: 10.1021/jf970949d
[10]	MOUFIDA S, MARZOUK B. Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange [J]. Phytochemistry, 2003, 62(8): 1283−1289. doi: 10.1016/S0031-9422(02)00631-3
[11]	周海燕. 柑橘果汁特征香气组成及其在贮藏中的变化[D]. 武汉: 华中农业大学, 2006. ZHOU H Y. Characteristic aroma component of orange juice and its variation during storage[D]. Wuhan: Huazhong Agricultural University, 2006. (in Chinese).
[12]	ARENA E, GUARRERA N, CAMPISI S, et al. Comparison of odour active compounds detected by gas-chromatography–olfactometry between hand-squeezed juices from different orange varieties [J]. Food Chemistry,, 2006, 98(1): 59−63. doi: 10.1016/j.foodchem.2005.04.035
[13]	乔宇, 谢笔钧, 柴倩, 等. 血橙果实香气成分的气相色谱-质谱分析 [J]. 质谱学报, 2008, 29(1):1−5, 9. QIAO Y, XIE B J, CHAI Q, et al. Analysis of aroma components in blood orange fruit by gas chromatography-mass spectrometry [J]. Journal of Chinese Mass Spectrometry Society, 2008, 29(1): 1−5, 9.(in Chinese)
[14]	杨菜冬, 张晓鸣. 不同品种甜橙芳香物质的SPME分析 [J]. 食品研究与开发, 2006, 27(11):162−166. doi: 10.3969/j.issn.1005-6521.2006.11.054 YANG C D, ZHANG X M. Analysis of aroma compounds of different varieties of sweet orange with spme [J]. Food Research and Development, 2006, 27(11): 162−166.(in Chinese) doi: 10.3969/j.issn.1005-6521.2006.11.054
[15]	SHARON-ASA L, SHALIT M, FRYDMAN A, et al. Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene [J]. The Plant Journal, 2003, 36(5): 664−674. doi: 10.1046/j.1365-313X.2003.01910.x
[16]	NJOROGE S M, UKEDA H, KUSUNOSE H, et al. Volatile components of the essential oils from Kabosu, Daidai, and Yuko, Japanese sour citrus fruits [J]. Flavour & Fragrance Journal,, 2010, 9(6): 289−297.
[17]	SAWAMURA M, THI MINH TU N, ONISHI Y, et al. Characteristic odor components of Citrus reticulata blanco (ponkan) cold-pressed oil [J]. Bioscience, Biotechnology, and Biochemistry, 2004, 68(8): 1690−1697. doi: 10.1271/bbb.68.1690
[18]	MIYAZAWA N, FUJITA A, KUBOTA K. Aroma character impact compounds in kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu) [J]. Bioscience, Biotechnology, and Biochemistry, 2010, 74(4): 835−842. doi: 10.1271/bbb.90937
[19]	ALLEGRONE G, BELLIARDO F, CABELLA P. Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties [J]. Journal of Agricultural and Food Chemistry, 2006, 54(5): 1844−1848. doi: 10.1021/jf051206s
[20]	ROBERT J C, ARKADIUSZ K, NICOLE L C, et al. Identification, synthesis, and characterization of novel sulfur-containing volatile compounds from the in-depth analysis of lisbon lemon peels (Citrus limon L. Burm. f. cv. Lisbon). [J]. Journal of Agricultural and Food Chemistry, 2015, 63: 1915−1931. doi: 10.1021/jf505177r
[21]	杨荣华. 白柠檬果皮油特征香气成分的评价 [J]. 食品与发酵工业, 2000, 26(3):31−34. doi: 10.3321/j.issn:0253-990X.2000.03.007 YANG R H. Haracteristic flavor compounds in peel oil of lime [J]. Food and Fermentation Industries, 2000, 26(3): 31−34.(in Chinese) doi: 10.3321/j.issn:0253-990X.2000.03.007
[22]	VENTURINI N, CURK F, DESJOBERT J M, et al. Chemotaxonomic investigations of peel and petitgrain essential oils from 17 citron cultivars [J]. Chemistry & Biodiversity, 2010, 7(3): 736−751.
[23]	KATUMI U, YUKIO H A, SHIBAMOTO T. Volatile Chemicals Identified in Extracts from Newly Hybrid Citrus, Dekopon (Shiranuhi mandarin Suppl. J.) [J]. Journal of Agricultural and Food Chemistry, 2002, 50(19): 5355−5359. doi: 10.1021/jf0203951
[24]	DHARMAWAN J, KASAPIS S, SRIRAMULA P, et al. Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test. [J]. Journal of Agricultural & Food Chemistry, 2009, 57(1): 239−244.
[25]	赵雪梅, 叶兴乾, 朱大元. 常山胡柚皮中挥发性成分分析 [J]. 果树学报, 2007, 24(1):109−112. ZHAO X M, YE X Q, ZHU D Y. Study on the volatile oils and volatile components in the rind of Changshan Huyou pomelo cultivar [J]. Journal of Fruit Science, 2007, 24(1): 109−112.(in Chinese)
[26]	尚雪波, 张菊华, 单杨, 等. GC-MS法分析杂柑皮中挥发性精油成分 [J]. 食品科学, 2010, 31(2):175−178. SHANG X B, ZHANG J H, SHAN Y, et al. GC-MS analysis of peel volatile oils of three hybrid cultivars of Citrus [J]. Food Science, 2010, 31(2): 175−178.(in Chinese)
[27]	潘鹤立. 琯溪蜜柚芽变株系果实性状的研究——基于基因组学和转录组学[D]. 福州: 福建农林大学, 2019. PAN H L. Study on fruit Characters of pomelo [Citrus grandis (L.)Osbeck] bud mutant strain based on genomics and transcriptome[D]. Fuzhou: Fujian Agriculture and Forestry University, 2019.
[28]	潘鹤立, 潘腾飞, 佘文琴, 等. 柚芽变株系类胡萝卜素代谢差异基因的转录组学分析 [J]. 热带作物学报, 2020, 41(11):2165−2175. doi: 10.3969/j.issn.1000-2561.2020.11.004 PAN H L, PAN T F, SHE W Q, et al. Transcriptome analysis of carotenoid metabolism differential genes in pomelo bud strain [J]. Chinese Journal of Tropical Crops, 2020, 41(11): 2165−2175.(in Chinese) doi: 10.3969/j.issn.1000-2561.2020.11.004
[29]	BLÉE E. Phytooxylipins and plant defense reactions [J]. Progress in Lipid Research, 1998, 37(1): 33−72. doi: 10.1016/S0163-7827(98)00004-6
[30]	HOWE G A, SCHILMILLER A L. Oxylipin metabolism in response to stress [J]. Current Opinion in Plant Biology, 2002, 5(3): 230−236. doi: 10.1016/S1369-5266(02)00250-9
[31]	LIN J, ROUSEFF R L. Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS [J]. Flavour & Fragrance Journal, 2001, 16(6): 457−463.
[32]	嵇海峰, 朱艳冰, 蔡慧农, 等. 3种福建省柚子汁挥发性成分及香气分析 [J]. 集美大学学报(自然科学版), 2014, 19(4):266−273. JI H F, ZHU Y B, CAI H N, et al. Analysis of the volatiles and aroma of the juice of three varieties of pummelo in Fujian Province [J]. The Editorial Board of Jimei University (Natural Science), 2014, 19(4): 266−273.(in Chinese)