Integration of transcriptomic and metabonomic reveals molecular differences of sweetness and aroma between postharvest and vine ripened tomato fruit was written by Min, Dedong;Li, Zilong;Fu, Xiaodong;Wang, Jihan;Li, Fujun;Li, Xiaoan;Zhang, Xinhua. And the article was included in Food Control in 2022.Formula: C10H14O This article mentions the following:
The quality of vine ripened (PR) fruit is better than that of postharvest ripened (VR) fruit, which is reflected in taste and aroma. The results indicated that there was a remarkable increase in soluble sugars (sucrose, fructose, and glucose) and volatile organic compounds (VOCs) contents during the process of maturity. At the full red stage, VR fruit possessed higher soluble sugars and VOCs contents, especially (E)-2-Octenal, 6-methyl-5-Hepten-2-one, 6,10-dimethyl-5,9-Undecadien-2-one trans-β-Ionone, Me salicylate, compared to PR fruit, which partly explained why VR fruit has better flavor quality. The transcriptome anal. indicated that 4989 and 4847 differentially expressed genes (DEGs) were up- and down-regulated in PR vs.VR, resp. These DEGs participated in multiple metabolic pathways related to sugar and VOCs metabolism Moreover, MYB transcription factors were critical in sugar metabolism And, seven hub genes were found which played key roles in the regulation of fruit flavor. These results laid a foundation for the flavor research of postharvest fruit and enhanced our understanding of the differences in flavor, especially sweetness and aroma between PR and VR fruit. In the experiment, the researchers used many compounds, for example, 5-Isopropyl-2-methylphenol (cas: 499-75-2Formula: C10H14O).
5-Isopropyl-2-methylphenol (cas: 499-75-2) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Formula: C10H14O
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts