Articles
AROMA FORMATION IN MUSKMELONS: VOLATILE ACETATES IN RIPENING FRUITS
Article number
510_72
Pages
455 – 462
Language
Abstract
The aroma of melons is an important factor in their overall quality and consumer acceptability.
Benzyl acetate was found to be the most abundant volatile molecule in the headspace of ‘Arava’ muskmelon and apparently contributes, together with other volatiles, to the of aroma this cultivar.
In order to study the biochemistry of the formation of benzyl acetate, we adapted a sensitive radio-assay to determine the levels of the activity of benzyl alcohol acetyl transferase (BEAT), an enzyme that catalyzes the acetylation of benzyl acetate from benzyl alcohol and acetyl-CoA. BEAT activity was observed to be low in unripe melons, but it steadily increased during ripening.
The levels of BEAT activity were associated with the levels of total soluble solids.
This assay might be useful toward increased understanding of the biology of aroma formation in melons.
Benzyl acetate was found to be the most abundant volatile molecule in the headspace of ‘Arava’ muskmelon and apparently contributes, together with other volatiles, to the of aroma this cultivar.
In order to study the biochemistry of the formation of benzyl acetate, we adapted a sensitive radio-assay to determine the levels of the activity of benzyl alcohol acetyl transferase (BEAT), an enzyme that catalyzes the acetylation of benzyl acetate from benzyl alcohol and acetyl-CoA. BEAT activity was observed to be low in unripe melons, but it steadily increased during ripening.
The levels of BEAT activity were associated with the levels of total soluble solids.
This assay might be useful toward increased understanding of the biology of aroma formation in melons.
Authors
M. Shalit, N. Katzir, O. Larkov, Y. Burger, F. Shalekhet, E. Lastochkin, U. Ravid, O. Amar, M. Edelstein, E. Lewinsohn
Keywords
Aroma, benzyl acetate, benzyl alcohol acetyl transferase, Cucumis melo, ripening, total soluble solids
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