TY - JOUR
T1 - Not just colors - Carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit
AU - Lewinsohn, Efraim
AU - Sitrit, Yaron
AU - Bar, Einat
AU - Azulay, Yaniv
AU - Ibdah, Mwafaq
AU - Meir, Ayala
AU - Yosef, Emanuel
AU - Zamir, Dani
AU - Tadmor, Yaakov
N1 - Funding Information:
This work was partially supported by a US-Israel Binational Agricultural Research and Development Fund (BARD) grant IS-3332-02C, by the Center for the Improvement of Cucurbit Fruit Quality, ARO, and by the Israel Ministry of Science, Publication No. 110/2005 of the Agricultural Research Organization, Bet Dagan, Israel. We thank Mr A. Theologis for kindly providing the ACS-silenced tomato seed. We also thank Ms Inez Mureinik for styling the manuscript.
PY - 2005/9/1
Y1 - 2005/9/1
N2 - Several lines of evidence indicate that important fruit aroma volatiles are derived from the degradation of carotenoid pigments. One such compound, lycopene, the major pigment in the red varieties of tomato and watermelon, gives rise, to a number of aroma volatiles including geranial, a lemon-scented monoterpene aldehyde. Various tomato and watermelon varieties and transgenic and near-isogenic tomato lines that range in color from yellow through orange to pink and red differ markedly in their carotenoid profiles. These variations are accompanied by differences in the compositions of terpenoid volatiles and hence in their taste.
AB - Several lines of evidence indicate that important fruit aroma volatiles are derived from the degradation of carotenoid pigments. One such compound, lycopene, the major pigment in the red varieties of tomato and watermelon, gives rise, to a number of aroma volatiles including geranial, a lemon-scented monoterpene aldehyde. Various tomato and watermelon varieties and transgenic and near-isogenic tomato lines that range in color from yellow through orange to pink and red differ markedly in their carotenoid profiles. These variations are accompanied by differences in the compositions of terpenoid volatiles and hence in their taste.
UR - http://www.scopus.com/inward/record.url?scp=23944481655&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2005.04.004
DO - 10.1016/j.tifs.2005.04.004
M3 - Article
AN - SCOPUS:23944481655
SN - 0924-2244
VL - 16
SP - 407
EP - 415
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 9
ER -