Biosynthesis of 2-Methylbutyl, 2-Methyl-2-butenyl, and 2-Methylbutanoate Esters in Red Delicious and Granny Smith Apples Using Deuterium-Labeled Substrates

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• 作者：Daryl D. Rowan ; Heather P. Lane ; John M. Allen ; Simon Fielder ; and Martin B. Hunt
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1996
• 出版时间：October 1996
• 年：1996
• 卷：44
• 期：10
• 页码：3276 - 3285
• 全文大小：176K
• 年卷期：v.44,no.10(October 1996)
• ISSN：1520-5118

文摘

2-Methylbutanoate esters, especially ethyl 2-methylbutanoate, are keycontributors to fruit aroma.The biosynthetic origins and interconversions of 2-methylbutyl and2-methylbutanoate esters inRed Delicious and Granny Smith apples were determined by feedingdeuterium-labeled substrateswith GC-MS identification of the deuterated aroma volatiles produced.Deuterium-labeled isoleucinewas fed to apple peel, and 2-methylbutanoic-d₃acid, 2-methylbutanol-d₃, and ethyl2-methylbutanoate-d₃ were fed as vapor to whole apples.An array of labeled 2-methylbutyl and 2-methylbutanoate esters was produced from each substrate with significantdifferences in products and productdistributions between the two apple cultivars. Novel2-methyl-(2E)-butenyl esters were identifiedas biosynthetic products in the aroma of Red Delicious but not GrannySmith apples.Keywords: Biosynthesis; apple; aroma volatiles; 2-methylbutyl;2-methylbutanoate; 2-methyl-2-butenyl; deuterium