RNA-Seq Reveals the Effect of Ethylene on the Volatile Organic Components (VOCs) of Cavendish Banana at Different Post-harvesting Stages was written by Dou, Tongxin;Hu, Chunhua;Zhao, Shujing;Gao, Huijun;He, Weidi;Deng, Guiming;Sheng, Ou;Bi, Fangcheng;Yang, Qiaosong;Li, Chunyu;Yi, Ganjun;Dong, Tao. And the article was included in Journal of Plant Growth Regulation in 2022.Name: Isopentyl 3-methylbutanoate This article mentions the following:
Aroma serves as one of the decisive factors influencing the value of banana commodities. Most of characteristic volatile organic components (VOCs) are formed during post-harvesting. However, the changing of VOCs of banana at different post-harvesting stages remain ambiguous. In this study, the VOCs of Cavendish banana for the four typical post-harvesting stages (green stage/half of yellow stage/yellow ripening stage/over ripening stage) are clarified using headspace solid phase micro-extraction (HS-SPME), combined with gas chromatog.-mass spectrometry (GC-MS). The results inferred that the relative content of branched-chain esters such as acetate and butyrate, which form the main contributors of aroma in bananas, is higher in the T2 and T3 stages. Further, RNA-Seq technol. was employed to clarify the formation mechanism of banana aroma in the post-harvesting stage. The MaTGL4 gene of the linoleic acid metabolism pathway and the MaBCAT3 and MaBCAT5 genes of the valine, leucine and isoleucine degradation pathway in banana suggest the expression is active late in the ripening stage, and the upregulated expression of these genes is analogus to the formation of aroma components such as branched-chain esters and hexenal. The above results not only provide baseline data on the differences in phys. and chem. properties of VOCs in various post-harvesting stages of banana production, but also provide theor. guidance facilitating the subsequent improvement of the com. value of bananas through genetic improvement. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Name: Isopentyl 3-methylbutanoate).
Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Name: Isopentyl 3-methylbutanoate
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics