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Volatile production in tomato fruit with modified alcohol dehydrogenase activity
Author(s) -
Prestage Samantha,
Linforth Rob S T,
Taylor Andrew J,
Lee Elizabeth,
Speirs Jim,
Schuch Wolfgang
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199901)79:1<131::aid-jsfa196>3.0.co;2-z
Subject(s) - ripening , chemistry , alcohol , alcohol dehydrogenase , maceration (sewage) , ethanol , food science , horticulture , biochemistry , biology , materials science , composite material
Using a low shear maceration procedure, headspace volatiles were collected and analysed from tomato fruit which had been genetically modified to enhance or reduce the activity of alcohol dehydrogenase 2 (ADH2). Fruit with enhanced activity showed up to three times the activity of control plants while down‐regulated fruit showed about 3% of the control ADH activity. The aldehyde to alcohol ratios for ( Z )‐3‐hexenal : (Z)‐3‐hexenol and 3‐methylbutanal : 3‐methylbutanol were calculated and shown to differ for down‐regulated fruit compared to control fruit. Up‐regulation showed no significant increase in either ratio. The amounts of ( Z )‐3‐hexenol or 3‐methylbutanol were not significantly increased by up‐regulation. Down‐regulation caused a significant decrease in the amount of ( Z )‐3‐hexenol but no increase in ( Z )‐3‐hexenal. In contrast, the amount of 3‐methylbutanal increased while the amount of 3‐methylbutanol did not change significantly. Since 3‐methylbutanal and its alcohol are formed over the whole ripening period while ( Z )‐3‐hexenal is formed only in the short period when tomato fruit are macerated, a potential explanation for these differences can be proposed. © 1999 Society of Chemical Industry