Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway.

Xiao Chen, Bruno Fedrizzi, Paul A Kilmartin, Siew Young Quek

Food chemistry 2021 Mar 01

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Key metabolites and flavour-regulation pathways in tamarillo were investigated to explore the development of free and glycosylated volatile organic compounds (VOCs) during fruit maturation. The concentrations of free and bound VOCs were determined by gas chromatography-mass spectrometry analysis. Changes of physical parameters, concentrations of flavour precursors, and activities of key endogenous enzymes were also monitored. A total of 22 free VOCs were identified with C6 alcohols and esters being the major compounds. From the 83 glycosylated VOCs detected, phenols and terpenoids were the dominant components. The concentration of total bound VOCs increased up to 4 times during fruit ripening. Lipoxygenase pathway is confirmed as an important biosynthetic mechanism for the generation of free and glycosylated VOCs during tamarillo ripening. This biosynthesis pathway is highly correlated with the activities of key enzymes and the contents of substrates, especially linolenic acid (p < 0.05 or p < 0.01). Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Xiao Chen, Bruno Fedrizzi, Paul A Kilmartin, Siew Young Quek. Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food chemistry. 2021 Mar 01;339:128046