Modification of fatty acids changes the flavor volatiles in tomato leaves

作者：Wang CL; Xing JS; Chin CK^*; Ho CT; Martin CE

来源：Phytochemistry, 2001, 58(2): 227-232.

DOI：10.1016/S0031-9422(01)00233-3

• tomato
• Lycopersicon esculentum
• solanaceae
• fatty acid
• lipid
• flavor
• hexenal
• transgenic plant

Expression of the yeast Delta9 desaturase gene in tomato (Lycopersicon esculentum Mill.) resulted in changes in the profiles of fatty acids in tomato leaves. Transgenic leaves displayed a dramatic increase in cis-Delta9 16:1, which only existed in a small quantity in control leaves. Also higher, but not as dramatic, were 18:1 and 16:3 fatty acids. Several fatty acids, viz. 16:0, 18:0, and 18:3 declined in transgenic leaves. Changes in fatty acids were accompanied by changes in certain volatile compounds derived from fatty acids. On a percentage basis, most notable increases (>3-fold) were 1-hydroxy-2-butanone, 1-penten-3-ol, heptanal, 3-hexen-1-ol, 2-octanol,cis-3-hexenal, hexanal and 2-nonenal. Several flavor compounds not known to be biochemically derived from fatty acids, viz. 2-ethyl-furan, 5-ethyl-2- [5H]-furanone, eugenol, and 2-ethylthiophene also showed sharp increases in transgenic leaves.

• 出版日期2001-9
• 单位rutgers