<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles

The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The vo...

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Autores principales:	Guo-Ting Cheng, Yu-Shun Li, Shi-Ming Qi, Jin Wang, Pan Zhao, Qian-Qi Lou, Yan-Feng Wang, Xiang-Qian Zhang, Yan Liang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Solanum lycopersicum</i> flavor volatiles carotenoid <i>SlCCD1A</i> Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/959bca0f1d194d8393041a0ea450627d
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spelling	oai:doaj.org-article:959bca0f1d194d8393041a0ea450627d2021-11-25T17:34:08Z<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles10.3390/foods101126782304-8158https://doaj.org/article/959bca0f1d194d8393041a0ea450627d2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2678https://doaj.org/toc/2304-8158The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The volatile contents were measured in tomato fruits using gas chromatography-mass spectrometry. The scores of tomato taste and odor characteristics were evaluated according to hedonistic taste and olfaction. It was found that the content of fatty acid-derived volatiles accounted for more than half of the total volatiles that had grassy and fatty aromas. Phenylpropane-derived volatiles had irritation and floral aromas. Branched-chain amino acid-derived volatiles had a caramel aroma. Carotenoid-derived volatiles had floral, fruity, fatty, and sweet-like aromas, preferred by consumers. A lack of carotenoid-derived volatiles affected the flavor quality of tomato fruits. The accumulation of carotenoid-derived volatiles is regulated by carotenoid cleavage oxygenases (CCDs). A tissue-specific expression analysis of the <i>SlCCD</i> genes revealed that the expression levels of <i>SlCCD1A</i> and <i>SlCCD1B</i> were higher in tomato fruits than in other tissues. The expression levels of <i>SlCCD1A</i> and <i>SlCCD1B</i> were consistent with the trend of the carotenoid-derived volatile contents. The expression of <i>SlCCD1A</i> was higher than that for <i>SlCCD1B</i>. A bioinformatics analysis revealed that SlCCD1A was more closely linked to carotenoid metabolism than SlCCD1B. The overexpression of <i>SlCCD1A</i> indicated that it could cleave lycopene, α-carotene, and β-carotene to produce 6-methyl-5-hepten-2-one, geranylacetone, α-ionone, and β-ionone, increasing the floral, fruity, fatty, and sweet-like aromas of tomato fruits. The flavor quality of tomato fruits could be improved by overexpressing <i>SlCCD1A</i>.Guo-Ting ChengYu-Shun LiShi-Ming QiJin WangPan ZhaoQian-Qi LouYan-Feng WangXiang-Qian ZhangYan LiangMDPI AGarticle<i>Solanum lycopersicum</i>flavorvolatilescarotenoid<i>SlCCD1A</i>Chemical technologyTP1-1185ENFoods, Vol 10, Iss 2678, p 2678 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Solanum lycopersicum</i> flavor volatiles carotenoid <i>SlCCD1A</i> Chemical technology TP1-1185
spellingShingle	<i>Solanum lycopersicum</i> flavor volatiles carotenoid <i>SlCCD1A</i> Chemical technology TP1-1185 Guo-Ting Cheng Yu-Shun Li Shi-Ming Qi Jin Wang Pan Zhao Qian-Qi Lou Yan-Feng Wang Xiang-Qian Zhang Yan Liang <i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles
description	The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The volatile contents were measured in tomato fruits using gas chromatography-mass spectrometry. The scores of tomato taste and odor characteristics were evaluated according to hedonistic taste and olfaction. It was found that the content of fatty acid-derived volatiles accounted for more than half of the total volatiles that had grassy and fatty aromas. Phenylpropane-derived volatiles had irritation and floral aromas. Branched-chain amino acid-derived volatiles had a caramel aroma. Carotenoid-derived volatiles had floral, fruity, fatty, and sweet-like aromas, preferred by consumers. A lack of carotenoid-derived volatiles affected the flavor quality of tomato fruits. The accumulation of carotenoid-derived volatiles is regulated by carotenoid cleavage oxygenases (CCDs). A tissue-specific expression analysis of the <i>SlCCD</i> genes revealed that the expression levels of <i>SlCCD1A</i> and <i>SlCCD1B</i> were higher in tomato fruits than in other tissues. The expression levels of <i>SlCCD1A</i> and <i>SlCCD1B</i> were consistent with the trend of the carotenoid-derived volatile contents. The expression of <i>SlCCD1A</i> was higher than that for <i>SlCCD1B</i>. A bioinformatics analysis revealed that SlCCD1A was more closely linked to carotenoid metabolism than SlCCD1B. The overexpression of <i>SlCCD1A</i> indicated that it could cleave lycopene, α-carotene, and β-carotene to produce 6-methyl-5-hepten-2-one, geranylacetone, α-ionone, and β-ionone, increasing the floral, fruity, fatty, and sweet-like aromas of tomato fruits. The flavor quality of tomato fruits could be improved by overexpressing <i>SlCCD1A</i>.
format	article
author	Guo-Ting Cheng Yu-Shun Li Shi-Ming Qi Jin Wang Pan Zhao Qian-Qi Lou Yan-Feng Wang Xiang-Qian Zhang Yan Liang
author_facet	Guo-Ting Cheng Yu-Shun Li Shi-Ming Qi Jin Wang Pan Zhao Qian-Qi Lou Yan-Feng Wang Xiang-Qian Zhang Yan Liang
author_sort	Guo-Ting Cheng
title	<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles
title_short	<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles
title_full	<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles
title_fullStr	<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles
title_full_unstemmed	<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles
title_sort	<i>slccd1a</i> enhances the aroma quality of tomato fruits by promoting the synthesis of carotenoid-derived volatiles
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/959bca0f1d194d8393041a0ea450627d
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<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles

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