Environmental Horticulture Department, Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, 32611, USA.
Published: June 2019
AI Article Synopsis
Article Abstract
Petunia × hybrida cv 'Mitchell Diploid' floral volatile benzenoid/phenylpropanoid (FVBP) biosynthesis ultimately produces floral volatiles derived sequentially from phenylalanine, cinnamic acid, and p-coumaric acid. In an attempt to better understand biochemical steps after p-coumaric acid production, we cloned and characterized three petunia transcripts with high similarity to p-coumarate 3-hydroxylase (C3H), hydroxycinnamoyl-CoA:shikimate/quinate hydroxycinnamoyl transferase (HCT), and caffeoyl shikimate esterase (CSE). Transcript accumulation of PhC3H and PhHCT was highest in flower limb tissue during open flower stages. PhCSE transcript accumulation was also highest in flower limb tissue, but it was detected earlier at initial flower opening with a bell-shaped distribution pattern. Down regulation of endogenous PhC3H transcript resulted in altered transcript accumulation of many other FVBP network transcripts, a reduction in floral volatiles, and the emission of a novel floral volatile. Down regulation of PhHCT transcript did not have as large of an effect on floral volatiles as was observed for PhC3H down regulation, but eugenol and isoeugenol emissions were significantly reduced on the downstream floral volatiles. Together these results indicate that PhC3H is involved in FVBP biosynthesis and the reduction of PhC3H transcript influences FVBP metabolism at the network level. Additional research is required to illustrate PhHCT and PhCSE functions of petunia.
School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia. Electronic address:
The study focused on three coffee estates in New South Wales, aiming to enhance the flavor profiles of Australian coffee through different processing methods (wet fermented and non-fermented).
Researchers analyzed 33 volatile compounds in both green and roasted coffee beans, identifying various esters, alcohols, acids, and more, while also assessing sensory characteristics like appearance and flavor.
Findings indicated that wet fermentation improved certain desirable aromas and flavors in coffee, particularly enhancing notes associated with premium coffees, such as "black tea leaves" and "dark chocolate."
Biodiversidad de Ecosistemas Tropicales-BIETROP, Herbario HUTPL, Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), San Cayetano s/n, Loja 1101608, Ecuador.
L., commonly known as sweet pea, is a plant with a distinctive aroma that can develop in various habitats. An analysis of the aromatic profile of the species was conducted using the HS-SPME (solid-phase microextraction headspace) technique.
In order to compare the grape juice sensory properties of four common seedless grape varieties (Kyoho, Summer Black, Moldovan, and Sweet Sapphire) in China, a thorough comparison of these grape varieties was conducted. Physicochemical indicators, aroma, and color characteristics were analyzed and compared to a commercially available not-from-concentrate Concord grape juice. The contents of fructose, glucose, and seven organic acids were evaluated.
(partridgeberry; family Rubiaceae) is a creeping, understory plant native to eastern North America. The twinned, tubular flowers of this distylous plant are bright white and produce volatile organic compounds (VOCs). Partridgeberry has intermorph incompatibility and thus requires pollinators to move pollen from one morph to the other.
Hubei key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, Hubei, China; Spice Crops Research Institute, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, Hubei, China; College of Smart Agriculture /Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan 402160, Chongqing, China. Electronic address:
Ginger, as a globally vital medicinal and food homologous crop, plays an irreplaceable role in human diet and healthcare. However, during the storage of ginger, the decline of physical properties and degradation of volatile flavor quality have emerged as an industrial concern that severely restricts the market value of the product. MeJA plays an essential role in extending fruit shelf life and regulate the synthesis of volatiles in horticultural products, yet its application in ginger remains unreported.
