Luo, Manli published the artcileInsights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of Nanguo pears, Application of Ethyl octanoate, the main research area is volatile ester LOX signaling ripening Nanguo pear; LOX pathway; Post-harvest ripening; Volatile ester; ‘Nanguo’ pear.
Nanguo pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component anal. (PCA), partial least-square regression (PLSR), and correlation anal. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which Et butanoate, Et hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alc. dehydrogenase (ADH), and alc. acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in Nanguo pears.
Food Chemistry published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics