Abstract
The potential of using short-chain fatty acids and α-keto-acid as precursors for the production of typical fruit-type aroma compounds by strawberry cell suspension cultures was investigated. Analysis of the headspace by gas chromatography revealed that supplemented strawberry cell suspension cultures were capable of producing low concentrations of ethyl butyrate and butyl butyrate, and converting α-ketovalerate to butanal and butanol. No aroma compounds were produced in unsupplemented or heat-treated cell suspension cultures. The results indicated that esterase, decarboxylase, and alcohol dehydrogenase might exist in strawberry cell cultures. Increasing temperature, illumination and addition of mannitol favoured the production of butyl butyrate. No difference was found between one- and two-week-old cultures in the ability to convert precursors to corresponding aroma compounds.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Collin HA, Watts M (1983) Flavor production in culture. In: Evans DA, Sharp WR, Ammirato PV, Yamada Y (Eds) Handbook of Plant Cell Culture. Vol 1 (pp 729–747). Macmillan Pub Co, New York
Curtin ME (1983) Harvesting profitable products from plant tissue culture. Bio/Technology 1(8): 649–657
Drawert F, Berger RG (1981) Possibilities of the biotechnological production of aroma substances by plant tissue culture. In: Schreier P (Ed) Flavor '81(pp 509–527) De Gruyter and Co, Berlin
Drawert F, Berger RG (1983) Biogenesis of aroma compounds in plants and fruits XVIII: Influence of particle size on aroma biosynthesis in fruit essence. Z Lebensm Unters Forsch 176: 275–280
Drawert F, Berger RG (1983) On the biogenesis of aroma compounds in plants and fruits. XXth Communication: Influence of exogenous parameters on aroma biosynthesis in strawberry fruit. Lebensm-Wiss Technol 16: 209–214
Hong YC, Harlander SK (1989) Plant tissue culture systems for flavor production. In: Min D, Smouse T (Eds) Flavor Chemistry of Lipid Foods (pp 348–366) American Oil Chemist's Society, Champaigne, IL
Hong YC, Read PE, Harlander SK, Labuza TP (1989) Development of a tissue culture system from immature strawberry fruits. J Food Sci 54(2): 388–392
Hong YC, Labuza TP, Harlander SK (1989) Growth kinetics of strawberry cell suspension cultures in shake flask, airlift, stirred-jar, and roller bottle bioreactors. Biotechnol Prog 5(4): 137–143
Huang LC, Hong YC, Harlander SK, Labuza TP (1989) Production of anthocyanin from strawberry cell suspension cultures. Abstract of 1989 Institute of Food Technologists Annual Meeting, Chicago, IL
Leahy MM, Reineccius GA (1984) Comparison of methods for the isolation of volatile compounds from aqueous model systems. In: Schreier P (Ed) Analysis of Volatiles (pp 19–47). Walter de Gruyter & Co, New York, NY
Salisbury FB, Ross CW (1985) Plant Physiology (3rd ed) Wadsworth Publ Comp, Belmong, California
Shuler ML (1981) Production of secondary metabolites from plant tissue culture — problems and prospects. Ann NY Acad Sci 369: 65–80
Van Straten S (1977) List of Volatile Compounds in Food (4th ed) Rapport R4030, Central Institute for Nutrition and Food Research, Zeist, Netherlands
Yamashita I, Iino K, Nemoto Y, Yoshikawa S (1977) Studies on flavor development in strawberries. 4. Biosynthesis of volatile alcohol and esters from aldehyde during ripening. J Agric Food Chem 25(5): 1165–1168
Yamashita I, Iino K, Yoshikawa S (1982) Studies on flavor development in strawberries. Part 9. Gas chromatography of volatile fatty acids in strawberries. Rept Natl Food Res Inst 40: 78–81
Yamashita I, lino K, Yoshikawa S (1978) Alcohol dehydrogenases from strawberry seeds. Agric Biol Chem 42(6): 1125–1132
Yamashita I, Naito S, Iino K, Yoshikawa S (1978) Formation of aldehydes and alcohols from α-keto acids in strawberries. Nippon Shokuhin Kogyo Gakkaishi 25: 378–382
Yamashita I, Nemoto Y, Yoshikawa S (1975) Formation of volatile esters in strawberries. Agr Biol Chem 39(12): 2303–2307
Yamashita I, Nemoto Y, Yoshikawa S (1976) NAD-dependent alcohol dehydrogenase and NADP-dependent alcohol dehydrogenase from strawberry seeds. Agr Biol Chem 40(11): 2231–2235
Yamashita I, Nemoto Y, Yoshikawa S (1976) Formation of volatile alcohols and esters from aldehydes in strawberries. Phytochem 15: 1633–1637
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Hong, YC.(., Huang, LC., Reineccius, G.A. et al. Production of aroma compounds from strawberry cell suspension cultures by addition of precursors. Plant Cell Tiss Organ Cult 21, 245–251 (1990). https://doi.org/10.1007/BF00047617
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF00047617