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Available from: Noelia Dos Santos, Sep 29, 2015
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    ABSTRACT: Alcohol acyltransferases (AAT) play a key role in the biosynthesis of ester aroma volatiles in fruit. Three ripening-specific recombinant AATs of cantaloupe Charentais melon fruit (Cm-AAT1, Cm-AAT3, and Cm-AAT4) are capable of synthesizing thioether esters with Cm-AAT1 being by far the most active. All proteins, as well as AAT(s) extracted from melon fruit, are active as tetramers of around 200 kDa. Kinetic analysis demonstrated that CoA-SH, a product of the reaction, is an activator at low concentrations and an inhibitor at higher concentrations. This was confirmed by the addition of phosphotransacetylase at various concentrations, capable of modulating the level of CoA-SH in the reaction medium. Site-directed mutagenesis of some amino acids that were specific to the Cm-AAT sequences into amino acids that were consensus to other characterized AATs greatly affected the selectivity of the original protein and the number of esters produced.
    Journal of Agricultural and Food Chemistry 07/2007; 55(13):5213-20. DOI:10.1021/jf070210w · 2.91 Impact Factor
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    ABSTRACT: Since the aroma is one of the essential factors for evaluating fruit quality, a headspace–solid-phase microextraction and gas chromatography–mass spectrometry method for the identification and quantification of the aroma volatile constituents in melon fruits has been developed. Two different varieties of Cucumis melo L., reticulatus and inodorus, have been analyzed and 66 volatile compounds have been identified and quantified; among these, the impact aroma compounds are included too. The volatile compounds have been identified by linear retention index, mass spectra, standard injection, and reference data; the quantification has been carried out by the standard addition technique. The method proposed showed good linearity within the concentration range tested; the precision, CV was <15% for all the components identified, and the limits of quantification was very low for most of the components, for example, 1.7ng/g for ethyl octanoate and 1.5ng/g for limonene. The results emphasized each fruit variety could be distinguished by a different qualitative and quantitative volatile fraction composition; as example, reticulatus samples were characterized by a high amount of esters (192.8μg/Kg), which were present as traces in inodorus. Sensory analysis was performed on the samples and quantitative volatile and sensory data were correlated using multivariate analysis. The developed method allowed us to obtain reliable quantitative data of the melon volatile constituents which are necessary for the fruit quality evaluation since the aroma contribution of a particular substance is assessed by knowledge of the ratio between its amount and odor threshold level. KeywordsMelon fruit–Aroma volatiles–Quantitative determination–HS–SPME/GC–MS
    Food Analytical Methods 06/2010; 4(2):141-149. DOI:10.1007/s12161-010-9159-z · 1.96 Impact Factor
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    ABSTRACT: The soluble sugar and organic acid composition of melon (Cucumis melo L.) fruit flesh has become a major focus of plant breeding worldwide in an attempt to improve taste. Thus, sugar and organic acid profiles were characterized using near-isogenic lines (NILs) derived from the Spanish cultivar Piel de Sapo (PS) and the exotic Korean accession Shongwan Charmi (PI 161375). Fruits were cultivated in only one environment. These data were used to map 60 quantitative trait loci (QTLs): 18 for individual sugars, eight for sucrose equivalents, five for the glucose-to-fructose ratio, seven for the total sugar content and 21 for organic acids. Within the QTLs that were associated with the sugar profile, 27 defined the sugar content: eight for fructose, six for glucose, four for sucrose, and nine for sucrose equivalents. Although increased sweetness of selected NILs compared with the parental PS was achieved by an increased glucose or fructose content, only glucose heritability was above 0.5. A total of 21 QTLs (two with positive effects and nineteen with detrimental effects compared with the PS levels) controlled the organic acid profile: l-glutamic, ascorbic and succinic acids (the principal ones) and fumaric, citric, oxalacetic, and isocitric acids. The levels of sugars imparted by the PI 161375 introgression frequently decreased the score grades given to NILs by consumers. Within the 32 QTLs mapped for sensory traits, 27 were associated with lower scores in taste (nine QTLs), sweetness (eight QTLs) or global quality appreciation (nine QTLs); two with increased fruit sourness or sweetness and three with increased fruit bitterness. The QTLs defined herein may assist breeders to understand the overall organoleptic balance (sweetness, sourness, and umami taste) in melon fruit, particularly those located within linkage groups III, V, VI, and VIII to XI.
    Scientia Horticulturae 08/2009; 121(4-121):425-433. DOI:10.1016/j.scienta.2009.02.023 · 1.37 Impact Factor
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