Proteomic and metabolomic analyses provide insight into production of volatile and non-volatile flavor components in mandarin hybrid fruit

• Published in: BMC plant biology Vol. 15; no. 1; p. 76
• Main Authors: Yu, Qibin, Plotto, Anne, Baldwin, Elizabeth A, Bai, Jinhe, Huang, Ming, Yu, Yuan, Dhaliwal, Harvinder S, Gmitter, Frederick G
• Format: Journal Article
• Language: English
• Published: England BioMed Central Ltd 06.03.2015; BioMed Central
• Subjects: amino acids; Analysis; Carbohydrates - analysis; Carboxylic Acids - analysis; carotenoids; Carotenoids - analysis; Citrus; Citrus - metabolism; enzymes; flavor; Fruit - genetics; Fruit - metabolism; fruits; gas chromatography; gene expression; Gene Expression Profiling; gene expression regulation; Gene Expression Regulation, Plant; genes; Genes, Plant; Genetic aspects; Glucose metabolism; glycolysis; High performance liquid chromatography; Hybridization, Genetic; hybrids; Metabolic Networks and Pathways; metabolomics; Metabolomics - methods; Odorants; odors; Physiological aspects; Plant Proteins - metabolism; proteomics; Proteomics - methods; quantitative polymerase chain reaction; Real-Time Polymerase Chain Reaction; sesquiterpenoids; starch; sugars; Taste; tricarboxylic acid cycle; Volatile Organic Compounds - metabolism

Although many of the volatile constituents of flavor and aroma in citrus have been identified, the knowledge of molecular mechanisms and regulation of volatile production are very limited. Our aim was to understand mechanisms of flavor volatile production and regulation in mandarin fruit. Fruits of...