A matter of smell: The complex regulation of aroma production in melon

Melon fruit flavor is one of the most valuable traits for consumers. Aroma, formed by volatile organic compounds (VOCs), is a major component of flavor but has been neglected in breeding programs because of its complex regulation. Although the genetic regulation of VOCs biosynthesis is not fully und...

Descripción completa

Detalles Bibliográficos
Autores: Mayobre, Carlos, Garcia-Mas, Jordi, Pujol Abajo, Marta
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/3181
Acceso en línea:http://hdl.handle.net/20.500.12327/3181
https://doi.org/10.1016/j.foodchem.2024.140640
Access Level:acceso abierto
Palabra clave:633
id ES_8a6bc9dc8eee32b42696ea3a42436fb5
oai_identifier_str oai:repositori.irta.cat:20.500.12327/3181
network_acronym_str ES
network_name_str España
repository_id_str
spelling A matter of smell: The complex regulation of aroma production in melonMayobre, CarlosGarcia-Mas, JordiPujol Abajo, Marta633Melon fruit flavor is one of the most valuable traits for consumers. Aroma, formed by volatile organic compounds (VOCs), is a major component of flavor but has been neglected in breeding programs because of its complex regulation. Although the genetic regulation of VOCs biosynthesis is not fully understood, several advances have been recently achieved. VOCs originate from the degradation of fatty acids, aminoacids and terpenes, and the role of newly described enzymes, transcription factors and putative regulators is here discussed. Furthermore, ethylene plays a key role in fruit aroma production in melon, triggering the conversion of green-flavored aldehydes into fruity-flavored esters. A current challenge is to understand the ethylene-independent regulation of VOCs formation. Environmental conditions and human processing can also shape the melon volatile profile, and future research should focus on studying the effect of climate change in aroma formation.This work was supported by grants PID2021-125998OB-C21 funded by MICIU/AEI/10.13039/501100011033 and by “ERDF/EU”; and CEX2019–000902-S funded by MICIU/AEI/10.13039/501100011033; and TED2021-13955B-100 funded by MICIU/AEI/10.13039/501100011033 and by the “European Union NextGeneration EU/PRTR”; the CERCA Programme/Generalitat de Catalunya and the 2021 SGR 00075 grant from the Generalitat de Catalunya to JG-M and MP. CM was supported by grant 2021FI_B2_00180 from the Secretaria d'Universitats i Recerca del Departament d'Empresa i Coneixement de la Generalitat de Catalunya and by “ESF investing in your future”.info:eu-repo/semantics/publishedVersionElsevierProducció VegetalGenòmica i Biotecnologia202420242024info:eu-repo/semantics/article11application/pdfhttp://hdl.handle.net/20.500.12327/3181https://doi.org/10.1016/j.foodchem.2024.140640reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésFood ChemistryMICINN/Programa Estatal para impulsar la investigación científico-técnica y su transferencia/PID2021-125998OB-C21/ES/Natural variability and gene editing to decipher fruit quality, disease resistance, fruit morphology and reproductive barriers in melon/FEDER/ / /EU/ /MICIU/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/CEX2019-000902-S/ES/ /MICINN/Programa Estatal para impulsar la investigación científico-técnica y su transferencia/TED2021-131955B-I00/ES/MODULACIÓN DE LA MADURACIÓN CLIMATÉRICA DEL FRUTO DE MELÓN PARA INCREMENTAR SU VIDA ÚTILY REDUCIR LA PÉRDIDA Y DESPERDICIO DE ALIMENTOS/MELIFEAttribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/31812026-06-16T08:51:17Z
dc.title.none.fl_str_mv A matter of smell: The complex regulation of aroma production in melon
title A matter of smell: The complex regulation of aroma production in melon
spellingShingle A matter of smell: The complex regulation of aroma production in melon
Mayobre, Carlos
633
title_short A matter of smell: The complex regulation of aroma production in melon
title_full A matter of smell: The complex regulation of aroma production in melon
title_fullStr A matter of smell: The complex regulation of aroma production in melon
title_full_unstemmed A matter of smell: The complex regulation of aroma production in melon
title_sort A matter of smell: The complex regulation of aroma production in melon
dc.creator.none.fl_str_mv Mayobre, Carlos
Garcia-Mas, Jordi
Pujol Abajo, Marta
author Mayobre, Carlos
author_facet Mayobre, Carlos
Garcia-Mas, Jordi
Pujol Abajo, Marta
author_role author
author2 Garcia-Mas, Jordi
Pujol Abajo, Marta
author2_role author
author
dc.contributor.none.fl_str_mv Producció Vegetal
Genòmica i Biotecnologia
dc.subject.none.fl_str_mv 633
topic 633
description Melon fruit flavor is one of the most valuable traits for consumers. Aroma, formed by volatile organic compounds (VOCs), is a major component of flavor but has been neglected in breeding programs because of its complex regulation. Although the genetic regulation of VOCs biosynthesis is not fully understood, several advances have been recently achieved. VOCs originate from the degradation of fatty acids, aminoacids and terpenes, and the role of newly described enzymes, transcription factors and putative regulators is here discussed. Furthermore, ethylene plays a key role in fruit aroma production in melon, triggering the conversion of green-flavored aldehydes into fruity-flavored esters. A current challenge is to understand the ethylene-independent regulation of VOCs formation. Environmental conditions and human processing can also shape the melon volatile profile, and future research should focus on studying the effect of climate change in aroma formation.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/3181
https://doi.org/10.1016/j.foodchem.2024.140640
url http://hdl.handle.net/20.500.12327/3181
https://doi.org/10.1016/j.foodchem.2024.140640
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Chemistry
MICINN/Programa Estatal para impulsar la investigación científico-técnica y su transferencia/PID2021-125998OB-C21/ES/Natural variability and gene editing to decipher fruit quality, disease resistance, fruit morphology and reproductive barriers in melon/
FEDER/ / /EU/ /
MICIU/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/CEX2019-000902-S/ES/ /
MICINN/Programa Estatal para impulsar la investigación científico-técnica y su transferencia/TED2021-131955B-I00/ES/MODULACIÓN DE LA MADURACIÓN CLIMATÉRICA DEL FRUTO DE MELÓN PARA INCREMENTAR SU VIDA ÚTILY REDUCIR LA PÉRDIDA Y DESPERDICIO DE ALIMENTOS/MELIFE
dc.rights.none.fl_str_mv Attribution-NonCommercial 4.0 International
http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial 4.0 International
http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 11
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869412715051614208
score 15,811543

Similares en LA Referencia