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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Aroma Development during Ripening of Fragaria chiloensis Fruit and Participation of an Alcohol Acyitransferase (FcAATI) Gene
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Aroma Development during Ripening of Fragaria chiloensis Fruit and Participation of an Alcohol Acyitransferase (FcAATI) Gene

机译：草莓草莓果实成熟过程中的香气发育和乙醇酰基转移酶（FcAATI）基因的参与

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摘要

Fragaria chiloensis is characterized for having great aroma and flavor properties. Using headspace-SPME different volatile compounds were identified and quantified during development and ripening of the fruit. The headspace was dominated by esters, butyl acetate, ethyl acetate, ethyl butanoate and ethyl hexanoate being the most abundant in fully ripe fruit. As esters are important for aroma and synthesized through alcohol acyltransferases (AAT), a full-length cDNA (FcAATI) was isolated from F. chiloensis fruit which displayed the three motifs characteristic of most AATs. As the production of esters increased during ripening, a clear increment in FcAATI transcripts was observed in fruit tissue. A good correlation was found between AAT activity and the total content of esters, especially with acetates and hexanoates. Aroma-related esters displayed during ripening the same production profile as AAT activity. Therefore it can be suggested that the FcAATI gene may have a significant role in ester production of F. chiloensis fruit.
机译：草莓草莓具有很强的香气和风味。使用顶空-SPME，可以在果实的发育和成熟过程中鉴定和定量不同的挥发性化合物。顶空主要由酯类组成，乙酸丁酯，乙酸乙酯，丁酸乙酯和己酸乙酯是完全成熟的水果中含量最高的。由于酯类对于香气很重要，并且是通过醇酰基转移酶（AAT）合成的，因此从智利果蝇（F. chiloensis）果实中分离出全长cDNA（FcAATI），该cDNA显示了大多数AAT的三个特征。随着成熟期间酯类产量的增加，在水果组织中观察到FcAATI转录物的明显增加。发现AAT活性与酯的总含量之间有良好的相关性，尤其是与乙酸酯和己酸酯的酯。熟化过程中显示的与香气有关的酯与AAT活性相同。因此，可以暗示FcAATI基因在F.chiloensis果实的酯产生中可能具有重要作用。

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