Production of aroma compounds from strawberry cell suspension cultures by addition of precursors

Yeong Ching (Albert) Hong, Li Chung Huang, Gary A Reineccius, Susan K. Harlander, Ted P Labuza

Research output: Contribution to journalArticle

11 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)245-251
Number of pages7
JournalPlant Cell, Tissue and Organ Culture
Volume21
Issue number3
DOIs
StatePublished - Jun 1 1990

Keywords

  • aroma
  • flavour
  • precursor
  • secondary metabolite
  • strawberry
  • suspension culture

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