Biosynthesis of strawberry aroma compounds through amino acid metabolism.
The fate of amino acids in relation to aroma biogenesis was studied in strawberries using the in vitro growth approach. This fruit presented differences in the level of metabolization for different amino acids. Incubations of strawberries with L-isoleucine gave rise to an increase of fourteen compounds in this fruit aroma, either not detected previously or constituents of strawberry aroma. However, L-valine incubations did not provide a significant change in this fruit aroma. Strawberry feeding with L-isoleucine resulted in a 7-fold increase in the sum of 2-methylbutanoate esters, and a double production of 2-methylbutyl esters compared to those of control fruits. Around 94% of the ester increase corresponded to 2-methylbutanoates, with ethyl 2-methylbutanoate being the most representative compound (92%). On the other hand, among the 2-methylbutyl esters, comprising around 6% of total aroma volatiles increase, 2-methylbutyl acetate was the major compound (95%) arising from L-isoleucine strawberry feeding. The role of enzymatic activities within the amino acid metabolic pathway in strawberry fruits is discussed.
Pérez
Ana G
AG
Department of Physiology and Technology of Plant Products, Instituto de la Grasa, C.S.I.C., Padre García Tejero 4, 41012 Seville, Spain.
Olías
Raquel
R
Luaces
Pilar
P
Sanz
Carlos
C
D000217:Acyltransferases / Q000378:metabolism; D000596:Amino Acids / Q000378:metabolism*; D002087:Butyrates / Q000378:metabolism; D005638:Fruit / Q000201:enzymology / Q000378:metabolism*; D007532:Isoleucine / Q000378:metabolism; D009812:Odorants; D010940:Plant Proteins; D027824:Rosaceae / Q000201:enzymology / Q000378:metabolism*; D014633:Valine / Q000378:metabolism
D000596:Amino Acids; D002087:Butyrates; D010940:Plant Proteins; D007532:Isoleucine; D000217:Acyltransferases; C411082:alcohol acyltransferase, Fragaria ananassa; D014633:Valine; C019475:2-methylbutanoic acid