ArticleJournal of experimental botany2010
Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit.
Article in Journal of experimental botany, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 96 papers.
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96 citing papers in PubMed, 301 citations in OpenAlex.
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- Active Packaging, Fruit Volatilome, and the Preservation of Taste and Aroma Quality in Fresh Fruits: A Review.Foods (Basel, Switzerland) · 2026Review
- Fruit respiration: putting alternative pathways into perspective.The New phytologist · 2026Review
- Rootstock selection shapes melon taste by divergent regulation of sugar and amino acid metabolism.Frontiers in plant science · 2026Article
- Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity.Frontiers in nutrition · 2026Article
- Metabolic Profiling and Functional Metabolite Distribution in Colored Tomatoes.Foods (Basel, Switzerland) · 2025Article
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- Branched-chain amino acid catabolism initiates volatile synthesis in Gentiana triflora.Planta · 2025Article
- Fruits Produce Branched-Chain Esters Primarily from Newly Synthesized Precursors.Journal of agricultural and food chemistry · 2025Article
- Integration of volatile and non-volatile metabolites and the transcriptome reveals the formation mechanisms of differential aroma compounds betweenFrontiers in plant science · 2025Article
- Floral volatile benzenoids/phenylpropanoids: biosynthetic pathway, regulation and ecological value.Horticulture research · 2024Article
- Effects of Different Drying Methods on Amino Acid Metabolite Content and Quality ofMetabolites · 2024Article
- Genetic regulation of volatile production in two melon introgression line collections with contrasting ripening behavior.Horticulture research · 2024Article
- Article
- Effect of Peony (Foods (Basel, Switzerland) · 2023Article
- The Dynamic Change in Aromatic Compounds and Their Relationship withMetabolites · 2023Article
- Analysis of Volatile Aroma Components and Regulatory Genes in Different Kinds and Development Stages of Pepper Fruits Based on Non-Targeted Metabolome Combined with Transcriptome.International journal of molecular sciences · 2023Article
36 more citing papers are in PubMed but not listed here.
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Authors and funding
11 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and terpenes. Although amino acids are known precursors of aroma compounds in the plant kingdom, the initial steps in the catabolism of amino acids into aroma volatiles have received little attention. Incubation of melon fruit cubes with amino acids and alpha-keto acids led to the enhanced formation of aroma compounds bearing the side chain of the exogenous amino or keto acid supplied. Moreover, L-[(13)C(6)]phenylalanine was also incorporated into aromatic volatile compounds. Amino acid transaminase activities extracted from the flesh of mature melon fruits converted L-isoleucine, L-leucine, L-valine, L-methionine, or L-phenylalanine into their respective alpha-keto acids, utilizing alpha-ketoglutarate as the amine acceptor. Two novel genes were isolated and characterized (CmArAT1 and CmBCAT1) encoding 45.6 kDa and 42.7 kDa proteins, respectively, that displayed aromatic and branched-chain amino acid transaminase activities, respectively, when expressed in Escherichia coli. The expression of CmBCAT1 and CmArAT1 was low in vegetative tissues, but increased in flesh and rind tissues during fruit ripening. In addition, ripe fruits of climacteric aromatic cultivars generally showed high expression of CmBCAT1 and CmArAT1 in contrast to non-climacteric non-aromatic fruits. The results presented here indicate that in melon fruit tissues, the catabolism of amino acids into aroma volatiles can initiate through a transamination mechanism, rather than decarboxylation or direct aldehyde synthesis, as has been demonstrated in other plants.
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