Biosynthesis Of Volatile Compounds Research Articles

Plant In Vitro Cultures of Coleus scutellarioides (L.) Benth. "Electric Lime" and Possibilities of Modification in the Biosynthesis of Volatile Compounds.

Coleus scutellarioides (L.) Benth. is a globally spread species, known for its characteristic spectacularly colorful leaves of decorative value. Thanks to its rich chemical composition, the plant is used in ethnopharmacology, and it is also regarded as having high medicinal potential. The application of in vitro cultures enables the acquisition of homogeneous certified material of high quality. Additionally, excluding the effect of biotic and abiotic factors on the plants is a way to fully recognize the influence of phytohormones on the plant morphology and the biosynthetic pathways of compound production. The best way to grow C. scutellarioides "Electric Lime" under in vitro conditions is to use the basic MS medium (Murashige and Skoog medium), enriched with naphthyl-1-acetic acid at a concentration of 0.5 mg dm-3. The analysis of volatile compounds demonstrated that the content of volatile compounds in the plants cultivated under in vivo conditions was expressed at a level of 2848.59 µg g-1, whereas in the plants bred in vitro without supplementation with phytohormones, the level was 8191.47 µg g-1. The highest content was noted for copaene, α-pinene, 1-octene-3-ol, α-selinene, sabinen, γ- and δ-cadinene, 3-octanol, and β-pinene. Aroma profiling revealed a lack of boranyl acetate, 2-hexenal, and 2-hexen-1-ol in the plants cultivated under in vivo conditions. Differences were found in the volatile composition between plants bred in vivo and in vitro, with the most significant recorded for the contents of 1-octen-3-ol and 3-octanol. The addition of plant growth regulators into the basic medium under in vitro conditions affected the percentage ratio and contents of specific compounds in plant tissues. The most intense biosynthesis of volatile compounds took place in the plants cultivated on the medium enriched with NAA at 10,579.11 µg g-1, whereas the least intense was noted for plants cultivated on the medium supplemented with BA, where it was recorded at the level of 5610.02 µg g-1. So far, there has been no research published which would pertain to the profiling of volatile compounds performed using the SPME (solid-phase microextraction) technique. Moreover, the very few studies conducted on the chemical composition of these compounds do not mention the specific variety of C. scutellarioides under analysis.

CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3.

Mezcal is a traditional Mexican distilled beverage, known for its marked organoleptic profile, which is influenced by several factors, such as the fermentation process, where a wide variety of microorganisms are present. Kluyveromyces marxianus is one of the main yeasts isolated from mezcal fermentations and has been associated with ester synthesis, contributing to the flavors and aromas of the beverage. In this study, we employed CRISPR interference (CRISPRi) technology, using dCas9 fused to the Mxi1 repressor factor domain, to down-regulate the expression of the IAH1 gene, encoding for an isoamyl acetate-hydrolyzing esterase, in K. marxianus strain DU3. The constructed CRISPRi plasmid successfully targeted the IAH1 gene, allowing for specific gene expression modulation. Through gene expression analysis, we assessed the impact of IAH1 down-regulation on the metabolic profile of volatile compounds. We also measured the expression of other genes involved in volatile compound biosynthesis, including ATF1, EAT1, ADH1, and ZWF1 by RT-qPCR. Results demonstrated successful down-regulation of IAH1 expression in K. marxianus strain DU3 using the CRISPRi system. The modulation of IAH1 gene expression resulted in alterations in the production of volatile compounds, specifically ethyl acetate, which are important contributors to the beverage's aroma. Changes in the expression levels of other genes involved in ester biosynthesis, suggestingthat the knockdown of IAH1 may generate intracellular alterations in the balance of these metabolites, triggering a regulatory response. The application of CRISPRi technology in K. marxianus opens the possibility of targeted modulation of gene expression, metabolic engineering strategies, and synthetic biology in this yeast strain.

Geographical Indication Characteristics of Aroma and Phenolic Acids of the Changping Strawberry

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and high nutritive value. This fruit is also an important source of phenolic compounds. Changping strawberries are recognized as a national agricultural product of geographical indication (GI) due to their unique flavor. Widely accepted standards for identifying GI strawberries from non-GI strawberries are currently unavailable. This study compared the aroma and phenolic acid composition of GI and non-GI strawberries. Furthermore, the characteristic aroma and phenolic acid markers of GI strawberries were determined. A classification model based on the markers was established using Fisher discriminant analysis (FDA). In this study, six groups of strawberries with variety name of “Hongyan”, including GI strawberries from Changping and non-GI strawberries from Changping, Miyun, Pinggu, Shunyi, and Tongzhou, were collected. A total of 147 volatile substances were discovered using gas chromatography–tandem mass spectrometry. The contents of a few compounds principally responsible for the distinctive aroma in GI strawberries were in the top three of the six groups, providing GI strawberries with a generally pleasant fragrance. OPLS–DA identified isoamyl butyrate and trans-2-octen-1-ol as characteristic markers. Enrichment analysis indicated that beta-oxidation of very long-chain fatty acids, mitochondrial beta-oxidation of very long-chain fatty acids, fatty acid biosynthesis, and butyrate metabolism played critical roles in volatile compound biosynthesis. The total phenolic content was 24.41–36.46 mg/kg of fresh weight. OPLS–DA results revealed that cinnamic acid could be used as a characteristic phenolic acid marker of GI strawberries. Based on the three characteristic markers, FDA was performed on the different groups, which were then divided. The separation of strawberry samples from different origins using the three characteristic markers was found to be feasible. These findings help effectively understand the aroma and phenolic acid composition of strawberries and contribute to the development of strawberries with a pleasant fragrance and health benefits.

Exogenous melatonin differentially affects biomass, total carbohydrates, and essential oil production in peppermint upon simultaneous exposure to chitosan-coated Fe3O4 NPs

Melatonin and iron play important roles in the growth processes and production of secondary metabolites in medicinal plants. To evaluate the effects of melatonin and Chitosan-Coated Iron Oxide Nanoparticles (Fe-CTs NPs) on peppermint growth, essential oil content and constituents, total carbohydrates and antioxidant enzyme activities, a factorial experiment was conducted based on randomized complete block design (CRBD) with three replications (n = 3). Treatments consisted of different concentrations of melatonin (0, 100, and 200 mg L−1) and Fe-CTs NPs (0, 7.5, and 15 mg L−1). During the experiment, foliar applications of melatonin and Fe-CTs NPs were performed three times with 20 days’ interval. Treatments with melatonin, and Fe-CTs NPs had significant effects on the studied traits. The results showed that with increasing melatonin and Fe-CTs NPs concentrations, fresh and dry weights, total carbohydrates, and leaf area index were significantly (P < 0.05) increased in treated plants. The highest CAT and APX activities were observed in plants treated with melatonin at 100 mg L−1 and Fe-CTs NPs at 15 mg L−1. Eucalyptol, Menthyl acetate, Thiophene, 2-ethyl-5-(2-methylpropyl), Mint furanone, and Viridiflorol were found as the major essential oil constituents in peppermint plants under experimental treatments. Moreover, analytical results showed that the highest amount of Menthol (38.48 %) was obtained in plants exposed to Fe-CTs NPs at 7.5 mg L−1, however, the highest L-Menthone (30.53 %) was observed in plants treated with melatonin at 200 mg L−1 and Fe-CTs NPs at 15 mg L−1. The findings provide insights into the regulatory mechanisms of melatonin and Fe-CTs NPs on peppermint growth, physiology and biosynthesis of volatile compounds.

Role of the transcription factor MdABF2 in abscisic acid-induced volatile compound biosynthesis in ‘Ruixue’ (Malus × domestica) apple during storage

Fruit aroma, which is conferred by an array of volatile compounds, strongly influences both consumer acceptance and market competitiveness. The phytohormone abscisic acid (ABA) regulates volatile compound biosynthesis during fruit ripening. However, the regulatory mechanism by which ABA may alter the production of volatile compounds in apple remains unknown. In this study, ABA treatment accelerated fruit ripening and volatile compound production, whereas treatment with the ABA biosynthesis inhibitor nordihydroguaiaretic acid (NDGA) resulted in the opposite effects. We identified a nuclear-localized ABA-responsive transcription factor (TF), MdABF2, which was upregulated by exogenous ABA. Overexpression of MdABF2 resulted in enhanced production of volatile compounds and biosynthesis gene expression, and these effects were further enhanced by ABA treatment. Moreover, MdABF2 was found to bind directly to the MdLOX1a, MdLOX5a, MdAAT1, and MdAAT2 promoters, activating their expression. The results presented here contribute to our understanding of the mechanism by which ABA regulates volatile compound biosynthesis. Furthermore, these data will be beneficial for the molecular breeding and improvement of apple for better flavor and aroma.

Effect of Methyl Jasmonate on the Biosynthesis of Volatile Compounds Associated with the Ripening of Grape Tomato Fruits

The present work aims to evaluate the roles of methyl jasmonate (MeJA) in the formation of volatile organic compounds (VOC) from grape tomatoes during ripening. Fruits were treated with MeJA, ethylene, 1-MCP (1-methylcyclopropene), and MeJA+1-MCP, with analyses of the VOC and levels of the gene transcripts for the enzymes lipoxygenase (LOX), alcohol dehydrogenase (ADH), and hydroperoxide lyase (HPL). An intimate relationship between MeJA and ethylene in aroma formation was detected, mainly among the VOC from the carotenoid pathway. Expression of the fatty acid transcripts, LOXC, ADH, and HPL pathway genes, was reduced by 1-MCP, even when associated with MeJA. In ripe tomato, MeJA increased most of the volatile C6 compounds, except 1-hexanol. The MeJA+1-MCP treatment followed most of the increases in volatile C6 compounds that were increased by MeJA alone, which evidenced some ethylene-independent mechanism in the production of the volatile C6 compounds. In ripe tomato, MeJA and MeJA+1-MCP increased the levels of 6-methyl-5-hepten-2-one, which is derived from lycopene, evidencing an ethylene-independent biosynthetic process.

Effect of Postharvest Treatments on the Biosynthesis of Fruit Volatile Compounds: A Literature Review

Abstract: Fruits have different aromatic profiles according to their stage of ripeness, therefore, volatile compounds profile is an important quality attribute, which also determines flavor and aroma characteristics, making this profile a perfect option to guide the optimization of postharvest treatment of fruits. In this context, the objective was to discuss the effects of postharvest treatments, associating them with the biosynthesis of volatile compounds in fruits. There are three major groups of fruit flavor precursors: carbohydrates, amino acids, and fatty acids. The biosynthesis of volatile compounds is directly related to metabolic changes that occur according to the fruit ripening stage. This process occurs under the regulation of hormones, which have ethylene as one of the main agents. Several hormones are also part of this complex mechanism and interact by regulating ethylene levels positively or negatively to form a fine adjustment. Therefore, hormonal treatments have an impact on the biosynthesis of volatile compounds in different ways. Other postharvest treatments such as cold storage, controlled atmosphere, and UV radiation can also impact the volatile compounds biosynthesis, but are generally used synergistically, which circumvents the negative effects on the aromatic profile of the fruits.

Identification and Characterization of CCD Gene Family in Rose (Rosa chinensis Jacq. ‘Old Blush’) and Gene Co-Expression Network in Biosynthesis of Flower Scent

Rose (Rosa sp.) is a widely used raw material for essential oil extraction and fragrance production. The carotenoid cleavage dioxygenases pathway is one of the main metabolic pathways for the degradation of carotenoids, which is located downstream of the terpenoids biosynthesis pathway and is closely related to the biosynthesis of volatile compounds. We performed a comprehensive genome-wide analysis of the rose CCD family genes (RcCCDs) in terms of phylogeny, sequence characterization, gene structure, gene duplication events, and transcriptome. Finally, 15 CCD family members were identified from the rose genome, and they were classified into three clades: nine for the CCD clade, four for the NCED clade, and two for the CCD-LIKE clade. The RcCCDs were distributed on chromosomes 1, 4, 5, 6, and 7, and were concentrated on both ends of the chromosomes. RcCCDs did not have paralogous genes or whole genome duplication events (WGD), eleven of them were single-copy genes, and their repetitive sequences were mainly dispersed and tandem. Ten RcCCDs were differentially expressed in the transcriptomes of different flowering stages. The expression of four of them increased and then decreased, which was the same process as the accumulation of volatile compounds, and it was speculated that these genes might be involved in the biosynthesis of volatile compounds. A total of fifteen modules were obtained by weighted gene co-expression network analysis of eighteen volatile compounds-related genes, of which six modules were a highly significant positive correlation with volatile compounds, and 20 hub genes in the modules were predicted. These hub genes all exercised their functions in the early flowering stage with strict temporal specificity. This study provided a theoretical basis for further exploring the biological functions of RcCCDs and hub genes regulating the synthesis and metabolism of volatile compounds in rose.

Genome-wide identification and analysis of terpene synthase (TPS) genes in celery reveals their regulatory roles in terpenoid biosynthesis.

Terpenes are an important class of secondary metabolites in celery, which determine its flavor. Terpene synthase (TPS) has been established as a key enzyme in the biosynthesis of terpenes. This study systematically analyzed all members of the TPS gene family of celery (Apium graveolens) based on whole genome data. A total of 39 celery TPS genes were identified, among which TPS-a and TPS-b represented the two largest subfamilies. 77 cis-element types were screened in the promoter regions of AgTPS genes, suggesting the functional diversity of members of this family. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses showed that AgTPS genes were enriched in multiple terpenoid biosynthesis pathways. Transcript abundance analysis and qRT-PCR showed that most AgTPS genes were differentially expressed in different tissues and colors of celery, with AgTPS 6, 9, and 11 expressed differentially in tissues, while AgTPS31, 32, and 38 are expressed differently in colors. More than 70% of the celery volatile compounds identified by HS-SPME-GC/MS were terpene, and the most critical compounds were β-Myrcene, D-Limonene, β-Ocimene and γ-Terpinene. Principal component analysis (PCA) showed that compounds (E)-β-Ocimene, D-Limonene, β-Myrcene and γ-Terpinene predominantly accounted for the variation. Further correlation analysis between gene expression and terpenoid accumulation showed that the four genes AgTPS9, 25, 31 and 38 genes may have positive regulatory effects on the synthesis of D-Limonene and β-Myrcene in celery. Overall, this study identified key candidate genes that regulate the biosynthesis of volatile compounds and provide the foothold for the development and utilization of terpenoids in celery.

Genome assembly and chemogenomic profiling of National Flower of Singapore Papilionanthe Miss Joaquim ‘Agnes’ reveals metabolic pathways regulating floral traits

Singapore’s National Flower, Papilionanthe (Ple.) Miss Joaquim ‘Agnes’ (PMJ) is highly prized as a horticultural flower from the Orchidaceae family. A combination of short-read sequencing, single-molecule long-read sequencing and chromatin contact mapping was used to assemble the PMJ genome, spanning 2.5 Gb and 19 pseudo-chromosomal scaffolds. Genomic resources and chemical profiling provided insights towards identifying, understanding and elucidating various classes of secondary metabolite compounds synthesized by the flower. For example, presence of the anthocyanin pigments detected by chemical profiling coincides with the expression of ANTHOCYANIN SYNTHASE (ANS), an enzyme responsible for the synthesis of the former. Similarly, the presence of vandaterosides (a unique class of glycosylated organic acids with the potential to slow skin aging) discovered using chemical profiling revealed the involvement of glycosyltransferase family enzymes candidates in vandateroside biosynthesis. Interestingly, despite the unnoticeable scent of the flower, genes involved in the biosynthesis of volatile compounds and chemical profiling revealed the combination of oxygenated hydrocarbons, including traces of linalool, beta-ionone and vanillin, forming the scent profile of PMJ. In summary, by combining genomics and biochemistry, the findings expands the known biodiversity repertoire of the Orchidaceae family and insights into the genome and secondary metabolite processes of PMJ.

Brassinosteroids are involved in volatile compounds biosynthesis related to MdBZR1 in ‘Ruixue’ (Malus × domestica Borkh.) fruit

Aroma is a crucial quality attribute of apple fruit, mainly determined by volatile compounds. However, to our knowledge, the physiological and molecular roles of brassinosteroids (BRs) in volatile compound biosynthesis had not been elucidated. In this study, 24-epibrassinolide (EBR) inhibited fruit firmness and ethylene production and delayed fruit ripening. Total soluble solids, fructose content, glucose, and sucrose content were inhibited by EBR treatment. Most importantly, enzyme activity, volatile compound production, and genes involved in volatiles biosynthesis were suppressed compared with those in the control after EBR treatment. Furthermore, volatile compounds production and biosynthesis gene expressions was decreased by the overexpression of MdBZR1, whereas opposite results were observed when MdBZR1 was silenced. Notably, OE-MdBZR1 calli showed lower volatile compound content than that of the control calli by EBR treatment. Collectively, these results indicate that BR activate MdBZR1 expression, which in turn inhibited volatile compound production.

Drought and Heat Stress-Mediated Modulation of Alternative Splicing in the Genes Involved in Biosynthesis of Metabolites Related to Tea Quality

Alternative splicing (AS) regulates mRNAs at the post-transcriptional level to affect both their amounts and the protein function. However, little is known about the roles of AS in regulation of biosynthesis of amino acids, flavonoids, and volatile compounds in tea plants. In this study, we used Iso-seq and transcriptome deep sequencing (RNA-seq) to identify AS events, and analyzed the expression of respective mRNAs in tea plants under drought (DS), heat stress (HS), and their combination (HD). By RT-PCR, we validated the AS events in nine genes involved in the biosynthesis of amino acids and flavonoids. The genes accumulating AS transcripts under DS, HS, and HD conditions included those encoding for anthocyanidin reductase (ANR), dihydrofavonol-4-reductase-like (DFRA), and chalcone isomerase (CHI). Similarly, genes directly or indirectly involved in the biosynthesis of volatile compounds such as lipoxygenase (LOX), terpenoid/terpene synthase (TPS), and 1-deoxy-D-xylulose 5-phosphate reductoisomerase (DXR) also had AS events. Our study revealed that AS might specifically regulate the biosynthesis of amino acids in tea plants under stressful conditions. Moreover, we suggest that the AS events within the ANR and DFRA transcripts might play an important role in the regulation of flavonoid biosynthesis under DS, HS, and HD conditions. This study improved our understanding of the genetic drivers of the changes in the content of bioactive ingredients of tea plants subjected to abiotic stresses.

Effect of postharvest methyl jasmonate and ethylene treatments on the biosynthesis of volatile compounds of hot pepper fruits

Hot pepper (Capsicum frutescens L.) can show climacteric behavior at the beginning of ripening and the role of ethylene in the aroma formation of these fruits is not very clear. Methyl jasmonate (MeJA) is known to play an important role in regulating metabolic changes that promote aroma formation in fruits. This study investigated the correlation between ethylene and MeJA on the biosynthesis of volatile hot pepper compounds. Hot peppers were randomly separated and distributed in five groups, corresponding to the four treatments, MeJA, Ethylene, 1-MCP (1-methylcyclopropene), MeJA+1-MCP and control. Analyses of volatile compounds and gene transcripts for the enzymes lipoxygenase (LOX), alcohol dehydrogenase (ADH) and hydroperoxide lyase (HPL) were carried out during the fruit ripening. Results revealed that ripening influenced the aroma biosynthesis more than treatments applied to hot pepper, probably due to the intermediate climatic character of the fruit. Despite this, the perception of ethylene seems to be important at the beginning of the formation of volatile hot pepper compounds. This effect was observed in monitoring with C6 volatiles, in which treatment with ethylene was highlighted on day 1, including a corresponding increase in HPL. In the ripe fruit, there was a small delay in the volatile composition caused by MeJA, MeJA+1-MCP and 1-MCP. In C6 volatiles, MeJA caused an evident increase in hexanal on days 01, 06 and 12, and there was also a correspondent increase in HPL for day 1.

Penicillium expansum – Induced release of branched-chain volatile compounds in apple fruit by increasing amino acids accumulation

Abstract Amino acids (AAs) play a critical role in resistance response and biosynthesis of volatile compounds (VOCs) in fruit. In this study, we inoculated apple fruits (cv. Delicious) with Penicillium expansum to investigate the effect of different AA accumulation on the biosynthesis of branched-chain VOCs at different stages of colonization. Generally, infection significantly increased the total AAs in fruit by 38.65 %. Of the 17 AAs detected in fruit, the contents of Asp, Val, Leu, Ala, Ser, Cys, Thr, His, Agr, Glu, Met, Gly, and Pro increased in the early and middle stages of colonization ( 6 DAI). Moreover, infection promoted higher activities of PDC and PDH involved in branched-chain VOCs biosynthesis, leading to increased contents of branched-chain VOCs. These results suggest that P. expansum increases AA’s accumulation and release of branched-chain VOCs in apple fruit.

Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding commercial formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism. The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alcohol and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alcohol, benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and ethyl vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl monosuccionate, diethyl succinate and γ-butyrolactone production. Fungicide residues did not display higher variations in global odour activity values with respect to control wines, although some variations on the “floral”, “fruity”, “spicy” and “lactic” nuances could be sensed.

Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation.

The levels of unsaturated fatty acids (UFAs) in grape must significantly influence yeast metabolism and the production of aroma compounds. In this work, cDNA microarray technology was applied to analyze the transcriptional discrepancies of wine yeast (commercial wine yeast Lalvin EC1118) fermenting in synthetic grape must supplemented with different concentrations of a mixture of UFAs (including linoleic acid, oleic acid, and α-linolenic acid). The results showed that the initial addition of a high level of UFAs can significantly enrich the intracellular UFAs when compared to a low addition of UFAs and further increase the cell population and most volatiles, including higher alcohols and esters, except for several fatty acids. Microarray analyses identified that 63 genes were upregulated, and 91 genes were downregulated during the different fermentation stages. The up-regulated genes were involved in yeast growth and proliferation, stress responses and amino acid transportation, while the repressed genes were associated with lipid and sterol biosynthesis, amino acid metabolism, TCA cycle regulation, mitochondrial respiration, and stress responses. Unexpectedly, the genes directly related to the biosynthesis of volatile compounds did not vary substantially between the fermentations with the high and low UFA additions. The beneficial aromatic function of the UFAs was ascribed to the increased biomass and amino acid transportation, considering that the incorporation of the additional UFAs in yeast cells maintains high membrane fluidity and increases the ability of the cells to resist deleterious conditions. Our results highlighted the importance of UFAs in the regulation of aroma biosynthesis during wine fermentation and suggested that the improvement of the resistance of yeast to extreme stresses during alcoholic fermentation is essential to effectively modulate and improve the production of aroma compounds. A potential way to achieve this goal could be the rational increase of the UFA contents in grape must.

“Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process”

The approach of this research was to describe the biochemical transformations of minor components of virgin olive oil with high impact on its sensory quality, specifically “volatile compounds” during its extraction process. For this purpose `Picual´, `Arbequina´ and `Hojiblanca´ cultivars were processed at three different harvesting times. Their volatile profiles and levels of enzymatic activity of “hydroperoxide lyase”, responsible for the biosynthesis of C6 aldehydes related to “green and fruity notes”, were monitored and identified in mesocarp, paste before kneading and paste after kneading based on the catalytic action of crude enzyme extracts. Both of them, volatiles and HPL, were analyzed by incubating with their corresponding substrates and reaction products formed were analyzed by Solid Phase Microextraction-Gas Chromatography and Mass Spectrometry. The results obtained in the present research can be useful in order to develop new markers biochemical whereby improved aroma quality in olive breeding programs or in the design of new protocol of VOO extraction.

Two-dimensional analysis provides molecular insight into flower scent of Lilium \u2018Siberia\u2019

Lily is a popular flower around the world not only because of its elegant appearance, but also due to its appealing scent. Little is known about the regulation of the volatile compound biosynthesis in lily flower scent. Here, we conducted an approach combining two-dimensional analysis and weighted gene co-expression network analysis (WGCNA) to explore candidate genes regulating flower scent production. In the approach, changes of flower volatile emissions and corresponding gene expression profiles at four flower developmental stages and four circadian times were both captured by GC-MS and RNA-seq methods. By overlapping differentially-expressed genes (DEGs) that responded to flower scent changes in flower development and circadian rhythm, 3,426 DEGs were initially identified to be candidates for flower scent production, of which 1,270 were predicted as transcriptional factors (TFs). The DEGs were further correlated to individual flower volatiles by WGCNA. Finally, 37, 41 and 90 genes were identified as candidate TFs likely regulating terpenoids, phenylpropanoids and fatty acid derivatives productions, respectively. Moreover, by WGCNA several genes related to auxin, gibberellins and ABC transporter were revealed to be responsible for flower scent production. Thus, this strategy provides an important foundation for future studies on the molecular mechanisms involved in floral scent production.

Effects of Methyl Jasmonate on the Composition of Volatile Compounds in Pyropia yezoensis

Volatile organic compounds in marine algae have been reported to comprise characteristic flavor of algae and play an important role in their growth, development and defensive response. Yet their biogeneration remain largely unknown. Here we studied the composition of volatile compouds in Pyropia yezoensis and their variations in response to methyl jasmonate (MeJA) and diethyldithiocarbamic acid (DIECA) treatment using gas chromatography-mass spectrometry (GC-MS). A total of 44 compounds belonging to the following chemical classes (n) were identified, including aldehydes (11), alcohols (8), acids and esters (6), alkanes (5), ketones (5), alkenes (3), and S- or N-containing miscellaneous compounds (6). External treatment with plant hormone MeJA increased the content of 1-dodecanol, 4-heptenal, and 2-propenoic acid-2-methyl dodecylester, but decreased the content of phytol, 3-heptadecene, 2-pentadecanone, and isophytol. When pretreated with DIECA, an inhibitor of the octadecanoid pathway leading to the biosynthesis of endogeneous jasmonates and some secondary metabolites, phytol and isophytol were increased, while 4-heptenal, 1-dodecanol, and 2-propenoic acid-2-methyl dodecylester were decreased, both of which were negatively correlated with their variations under MeJA treatment. Collectively, these results suggest that MeJA does affect the volatile composition of P. yezoensis, and the octadecanoid pathway together with endogenous jasmonate pathway may be involved in the biosynthesis of volatile compounds, thereby providing some preliminary envision on the composition and biogeneration of volatile compounds in P. yezoensis.

Volatile Composition in Two Pummelo Cultivars (Citrus grandis L. Osbeck) from Different Cultivation Regions in China.

This study investigated the composition of volatile compounds in two pummelo cultivars, including ‘Shatian’ and ‘Guanxi’, cultivated in different regions of China with the aim of studying the effect of cultivar and cultivation condition on biosynthesis of volatile compounds in pummelo. Volatile compounds were extracted from pummelo juice using head-space microextraction and then analyzed using gas chromatography coupled with mass spectrometry. Results showed that a total of 49 volatile compounds was detected in the study, including 11 aldehydes, 7 alcohols, 3 ketones, 7 esters, 19 terpenes and 2 other volatiles. The ‘Guanxi’ pummelo cultivar possessed a more complex composition of volatile compounds compared with the ‘Shatian’ cultivar. Meanwhile, the volatile compounds appeared to exhibit a higher concentration in the ‘Guanxi’ cultivar samples than the ‘Shatian’ cultivar. Cluster analysis revealed that the ‘Guanxi’ cultivar samples from the different regions were grouped together, whereas the ‘Shatian’ cultivar samples were assembled. Principal component analysis showed that an obvious separation was observed between the ‘Guanxi’ and ‘Shatian’ cultivar. However, the ‘Shatian-SC15’ was significantly separated from the other ‘Shatian’ cultivar samples. These indicated that cultivar genotype was the primary factor that determined the volatile profile of the pummelo cultivar. Cultivation region might affect the biosynthesis of volatile compounds, resulting in the differentiation of the volatile composition in each pummelo cultivar.