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Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves

Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves

Journal of Agricultural and Food Chemistry 53(5): 1648-1655

Most of the volatile compounds responsible for the "green" notes to the aroma of fruits and vegetables are produced by the degradation of polyunsaturated fatty acids through the lipoxygenase pathway. The most determinant steps of this pathway are the peroxidation of free linoleic or linolenic acid by the action of lipoxygenase and then the lysis of the resulting hydroperoxides through a reaction catalyzed by the hydroperoxide lyase. This work analyzes the impact of the depletion of these enzymes on the volatile composition of leaves from potato plants. A characterization of the volatile profiles of the different potato mutants, a study of the metabolism of radiolabeled linoleic acid, and a determination of lipoxygenase activity have been carried out. The depletion of hydroperoxide lyase induced an increase in the lipoxygenase activity and the content of C5 volatiles, whereas the lipoxygenase silencing caused a severe decrease in the amount of volatiles produced by the leaves and always in the intensity of their aroma. The changes in the sensory evaluation of leaf aroma, as correlated to depletion of the two enzymes, have been investigated. The perspectives of producing vegetable products with a modified aroma by genetic engineering are discussed in light of the statistical results.

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Accession: 004440202

Download citation: RISBibTeXText

PMID: 15740054

DOI: 10.1021/jf040331l

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