Amino acids metabolism as a source for aroma volatiles biosynthesis.

Alcohol acyltransferase gene and ester precursors differentiate composition of volatile esters in three interspecific hybrids of Vitis labrusca × V. Vinifera during berry development period.

Background The full flavor of grape berries is determined by the interaction of sugars, acids, volatile compounds, and other berry properties, such as astringency. Sugars and acids are important for berry taste, whereas volatile compounds are important for the unique berry flavors, e.g., monoterpenes for the Muscat varieties. Results We explored the basis for 'fruity' flavor perception in table grapes. Samples were collected from 134 new table grape lines and commercial varieties and tested chemically for their volatile profiles and organoleptically by tasting panels. At the sensory level, flavor impression was strongly correlated with berry preference, whereas among 'fruity', 'neutral', 'herbaceous,' and 'Muscat', only the 'fruity' flavor was correlated with berry preference. At the chemical level, 114 volatile compounds were detected in the 81 breeding lines and cultivars examined, and grouped into 'core' and 'unique' categories. The typical berry flavor seemed to depend on the major volatile aldehydes - 1-hexanal and (E)-2-hexenal - accounting for up to an average 85% of the berry's core volatile concentration. We found four volatile compounds - α-bergamotene, geranyl formate, aristolene and α-penansinene - previously undetected, to our knowledge, in fresh grape berries. Conclusions High 'fruity' flavor scores were related to three independent factors: (i) presence of unique volatile compounds, such as the sesquiterpene α-copaene, (ii) higher total concentration of volatile compounds, (iii) optimal maturity associated to high total soluble solids (TSS) levels, interacting with berry volatile composition. These combined sensory and analytical data on the flavor of table grapes improve our understanding of the complex interface between chemical and sensory perception in fruit. © 2019 Society of Chemical Industry.

Insights into the chemosensory basis of flavor in table grapes.

Abstract Background A potential solution for recycling and reusing the massively produced sewage water (SW) is to irrigate certain plants instead of highly cost recycling treatment. Although the extensive and irrational application of SW may cause environmental pollution thus, continual monitoring of the redox status of the receiver plant and the feedback on its growth under application becomes an emergent instance. The impact of SW, along with well water (WW) irrigation of medicinal plant, Datura innoxia , was monitored by some physio-biochemical indices. Results The SW application amplified the growth, yield, minerals uptake, and quality of D. innoxia plants compared to the WW irrigated plants. The total chlorophyll, carotenoid, non-enzymatic antioxidants, viz. anthocyanin, flavonoids, phenolic compounds, and total alkaloids increased by 85, 38, 81, 50, 19, and 37%, respectively, above WW irrigated plants. The experiment terminated in enhanced leaf content of N, P, and K by 43, 118, and 48%, respectively. Moreover, stimulation of carbon and nitrogen metabolites in terms of proteins, soluble sugars, nitrate reductase (NR) activity, and nitric oxide (NO) content showed significant earliness in flowering time. The SW application improved not only Datura plants’ quality but also soil quality. After four weeks of irrigation, the WW irrigated plants encountered nutrient deficiency-induced stress evidenced by the high level of proline, H 2 O 2 , and MDA as well as high enzyme capabilities. Application of SW for irrigation of D. innoxia plant showed the improvement of secondary metabolites regulating enzyme phenylalanine ammonia-lyase (PAL), restored proline content, and cell redox status reflecting high optimal condition for efficient cellular metabolism and performance along the experiment duration. Conclusions These evidences approved the benefits of practicing SW to improve the yield and quality of D. innoxia and the feasibility of generalization on multipurpose plants grown in poor soil. 

/pdf/impact-of-sewage-water-irrigation-on-datura-innoxia-grown-in-de48vhyj.pdf

Impact of sewage water irrigation on Datura innoxia grown in sandy loam soil

Enhancement of table grape flavor by postharvest application of monoterpenes in modified atmosphere

Concealed ester formation and amino acid metabolism to volatile compounds in table grape (Vitis vinifera L.) berries.

Hyoscyamine, anisodamine
and scopolamine are tropane alkaloids present
in some Solanaceae species and used in modern medicine. L-Hyoscyamine is hydroxylated
to 6β-hydroxyhyoscyamine
(anisodamine) and then epoxidated to scopolamine
by the dual action of hyoscyamine 6β-hydroxylase
(H6H), a 2-oxoglutarate dependent dioxygenase.
A natural mutation in the Gly-220 residue to Cys was previously shown to be associated
with the loss of function of H6H in Mandragora officinarum, preventing
the accumulation of anisodamine and scopolamine in these plants. We show here
that a deliberate Gly220Cys mutation in the Datura innoxia DiH6H protein caused a loss of both its enzymatic abilities
and rendered it unable to hydroxylate L-hyoscyamine into anisodamine and to epoxidate anisodamine into scopolamine. By using protein modeling
based on an available crystal structure of H6H from Datura metel, we show how the Cys220 residue causes
a steric interference in the active site cavity impairing the interaction of both
substrates, hyoscyamine and anisodamine with the active site of the protein. We also address the enantiomeric
preference of DiH6H based on molecular modeling.

/pdf/further-insights-on-the-datura-innoxia-hyoscyamine-6b-es7i01dqrf.pdf

Further Insights on the Datura innoxia Hyoscyamine 6β-Hydroxylase (DiH6H) Based on Biochemical Characterization and Molecular Modeling

Tropane alkaloid biosynthesis in Datura innoxia Mill. roots and their differential transport to shoots

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Concealed ester formation and amino acid metabolism to volatile compounds in table grape (Vitis vinifera L.) berries.

Further Insights on the Datura innoxia Hyoscyamine 6β-Hydroxylase (DiH6H) Based on Biochemical Characterization and Molecular Modeling

Tropane alkaloid biosynthesis in Datura innoxia Mill. roots and their differential transport to shoots