
Molecular Methods of Plant Analysis
By: John F. Jackson (Editor), H.F. Linskens (Editor)
Hardcover | 23 October 2001
At a Glance
292 Pages
23.5 x 15.88 x 1.27
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| Molecular Biology of Taste and Aroma Receptors: Implications for Taste and Aroma of Plant Products | p. 1 |
| Introduction | p. 1 |
| Taste Buds and Receptor Cells | p. 1 |
| Taste Receptors | p. 2 |
| Taste Receptor Expression Patterns | p. 2 |
| Conclusions for Taste Modality | p. 3 |
| Aroma Detection in Mammals | p. 3 |
| for the Olfactory System | p. 4 |
| Conclusions for Aroma Perception in Humans | p. 4 |
| References | p. 5 |
| Use of DNA Microarrays in the Identification of Genes Involved in Strawberry Flavor Formation | p. 7 |
| Introduction | p. 7 |
| The Microarray Method | p. 9 |
| Principle | p. 9 |
| Microarray Procedure | p. 9 |
| Array Fabrication | p. 9 |
| Preparation of Targets and Hybridization | p. 10 |
| Image Analysis and Data Extraction and Mining | p. 12 |
| Key Microarray Applications | p. 12 |
| Monitoring Gene Expression (mRNA Abundance) | p. 12 |
| DNA Variation | p. 13 |
| Arrays Containing Other Types of Bio-molecules | p. 14 |
| Strawberry and Flavor Formation | p. 14 |
| Strawberry Fruit | p. 14 |
| Main Flavor and Aroma Components in Strawberry and Their Biosynthesis | p. 15 |
| Acohol Acyltransferases and Ester Formation | p. 18 |
| From Expression to Function: Identification of Strawberry AAT (SAAT) | p. 18 |
| Gene Expression During Development and Ripening | p. 18 |
| Identification of the SAAT Gene | p. 19 |
| SAATEncodes the Ester-Forming Enzyme from Strawberry Fruit | p. 20 |
| Other Candidate Genes Associated with Flavor Formation in Strawberry | p. 23 |
| Conclusion and Future Prospects | p. 23 |
| References | p. 25 |
| Testing for Taste and Flavour of Beer | p. 29 |
| Introduction | p. 29 |
| Characteristics of Taste and Flavour Compounds in Beer | p. 30 |
| Taste and Flavour Substances in Beer | p. 30 |
| Threshold | p. 31 |
| Flavour Units | p. 31 |
| Bitterness from Hops | p. 32 |
| Hop Aroma | p. 33 |
| Acohols | p. 33 |
| Acids | p. 34 |
| Esters | p. 34 |
| Ketones and Aldehydes | p. 34 |
| Sulfur Compounds | p. 36 |
| Some Notes on Thresholds | p. 37 |
| Effects of Carbonation | p. 38 |
| Sensory Testing for Taste and Flavour of Beer | p. 38 |
| Descriptive Terminology | p. 38 |
| Standard Terminology for Beer Flavour | p. 39 |
| Descriptive Test | p. 39 |
| Difference Tests | p. 41 |
| Bias in Sensory Verdicts | p. 41 |
| Application of Taste Sensor | p. 41 |
| Preference Test | p. 42 |
| Drinkability Test | p. 42 |
| Conclusions | p. 43 |
| References | p. 44 |
| Taste Evaluation for Peptides in Protein Hydrolysates from Soybean and Other Plants | p. 47 |
| Introduction | p. 47 |
| Bitterness of Peptides from Soybean Protein | p. 48 |
| Theory for the Bitterness of Protein Hydrolysate | p. 48 |
| Tastes of Soybean Protein Hydrolysate | p. 48 |
| Debittering of Peptides | p. 50 |
| Protein Hydrolysates from Soybean and Other Plant Foods | p. 51 |
| Fermented Foods | p. 51 |
| Other Plant Protein Hydrolysates | p. 52 |
| Acidic Oligopeptides | p. 53 |
| Taste of a-L-Glutamyl Oligopeptides | p. 53 |
| Taste Properties of Food Protein Hydrolysates | p. 54 |
| Isolation of Peptides from Protein Hydrolysate | p. 57 |
| Enzymatic Digestion | p. 57 |
| Gel Filtration | p. 57 |
| Ion-Exchange Chromatography | p. 59 |
| Group Fractionation | p. 59 |
| Ion-Exchange Chromatography by a Gradient Elution | p. 60 |
| Thin Layer Chromatography | p. 60 |
| Reverse-Phase HPLC | p. 61 |
| Sensory Evaluation | p. 61 |
| Detection of Tasty Peptides in Purification Steps | p. 61 |
| Determination of Recognition Threshold | p. 63 |
| Synergism Among Savory Peptides | p. 63 |
| Effect on Five BasicTastes | p. 64 |
| Taste Duration-Intensity Curve | p. 64 |
| Buffer Capacity of Peptide | p. 64 |
| Conclusions and Vista | p. 65 |
| References | p. 65 |
| Hop Aroma Extraction and Analysis | p. 69 |
| Introduction | p. 69 |
| Hop Aroma | p. 72 |
| Terpenic Compounds | p. 72 |
| Oxidation and Hydrolysis Products from Sesquiterpenes | p. 77 |
| Acohols, Carbonyles, Acids and Esters | p. 77 |
| Hop Aroma Glycosides | p. 82 |
| Varietal Discrimination of Hop Cultivars According to Their Oil Content | p. 83 |
| References | p. 86 |
| Olfactometry and Aroma Extract Dilution Analysis of Wines | p. 89 |
| Introduction | p. 89 |
| A Review of Wine Olfactometry | p. 89 |
| Wine Olfactometry: An Overview | p. 95 |
| Methodological Aspects | p. 109 |
| Headspace or Total Extraction? | p. 109 |
| Obtaining an Extract | p. 110 |
| Evaluation of the Representativity of the Extract | p. 111 |
| Concentration of the Extracts | p. 112 |
| The Chromatographic System for Olfactometry | p. 113 |
| Techniques for Processing the Olfactometric Signal | p. 114 |
| Final Remarks | p. 116 |
| References | p. 117 |
| Analysis of Volatile Components of Citrus Fruit Essential Oils | p. 123 |
| Introduction | p. 123 |
| Chemical Composition of Citrus Peel Essential Oils | p. 125 |
| Analysis of Citrus Peel Essential Oils | p. 134 |
| High Resolution Gas Chromatography (HRGC) | p. 134 |
| High Resolution Gas Chromatography-Mass Spectrometry (HRGC-MS) | p. 135 |
| High Resolution Gas Chromatography-Fourier Transform IR Spectroscopy (HRGC-FTIR) | p. 138 |
| Liquid Chromatography-High Resolution Gas Chromatography-Mass Spectrometry (LC-HRGC-MS) | p. 141 |
| Multidimensional Gas Chromatography (MDGC) | p. 143 |
| Deterpenation of Citrus Essential Oils | p. 147 |
| Novel Citrus Fruits | p. 150 |
| References | p. 153 |
| Aroma Volatiles in Fruits in Which Ethylene Production Is Depressed by Antisense Technology | p. 159 |
| Why Use Antisense Technology to Study Fruit Aroma? | p. 159 |
| Successful Inhibition of Ethylene Biosynthesis in Fruit | p. 160 |
| Studying Fruit Aroma in Ethylene-Depleted Fruit | p. 160 |
| Fruit Volatile Compound Analyses | p. 161 |
| Methods | p. 162 |
| Inhibition of Ethylene Biosynthesis: Fruit Transformation | p. 162 |
| Tissue Regeneration | p. 163 |
| Agrobacterium Transformation | p. 163 |
| Generation of Transformed Plants | p. 164 |
| Production of Hybrids | p. 164 |
| Volatile Analyses | p. 165 |
| Solvent Extraction | p. 165 |
| Headspace Sampling | p. 165 |
| Gas Chromatography-Mass Spectrometry | p. 167 |
| Illustration: Our Results | p. 168 |
| Conclusions | p. 170 |
| References | p. 171 |
| Detection of Physiologically Active Flower Volatiles Using Gas Chromatography Coupled with Electroantennography | p. 173 |
| Introduction | p. 173 |
| Collection of Floral Scent | p. 174 |
| Location of Floral Scent Emission | p. 175 |
| Variation of Scent Emission | p. 175 |
| Choice of Type and Amount of Adsorbent Material | p. 176 |
| Gas Chromatography | p. 177 |
| Fractionation of Samples | |
| Injector Types | p. 178 |
| Columns | p. 178 |
| Coupling the GC with the Electroantennographic Detector (EAD) | p. 179 |
| Split | p. 179 |
| Heating of the Transfer Line | p. 180 |
| Air Flow Over the Antenna | p. 180 |
| Electrophysiology | p. 181 |
| Olfactory System | p. 181 |
| EAG | p. 182 |
| EAG Preparations | p. 182 |
| Recording an EAG | p. 183 |
| GC-SSR (GC-SCR) | p. 184 |
| Technique | p. 184 |
| Signal Measurement | p. 184 |
| Overcoming Problems ofLow Sensitivity | p. 185 |
| Comparison of EAG, GC-EAD, and GC-SSR | p. 186 |
| Behavioural Tests | p. 187 |
| Attraction Tests | p. 187 |
| Proboscis Extension | p. 188 |
| Compilation of Results | p. 188 |
| Concluding Remarks | p. 188 |
| References | p. 194 |
| Analysis of Rhythmic Emission of Volatile Compounds of Rose Flowers | p. 199 |
| Introduction: Rhythmicity in Emission of Volatile Compounds, How and Why | p. 199 |
| Rhythmicity in Emitted Volatiles | p. 201 |
| Methods | p. 201 |
| Plant Containment | p. 201 |
| Environmental Conditions | p. 201 |
| Volatile Adsorption | p. 202 |
| Volatile Desorption | p. 202 |
| GC and GCMS Analysis | p. 203 |
| Calibration Curves | p. 204 |
| Quantification of Compounds for Which No Authentic Standard Is Available | p. 205 |
| Recovery of Volatiles in the Experimental Setup from Plant to GCMS | p. 205 |
| Circadian Rhythmicity in Emission of Volatile Compounds by Rose Flowers: Experimental Results and Discussion | p. 205 |
| Rhythmicity in Precursors of Emitted Volatiles in Rose Petal Tissue | p. 211 |
| Introduction | p. 211 |
| Methods | p. 213 |
| Plant Material | p. 213 |
| Assay of Non-glucosylated Fragrance Compounds in Petal Tissue | p. 213 |
| Assay of Glucosylated Fragrance Compounds in Petal Tissue | p. 214 |
| Rhythmicity in Petal Concentrations of Precursors of Volatile Compounds: Experimental Results and Discussion | p. 215 |
| General Conclusion | p. 218 |
| References | p. 220 |
| Odour Intensity Evaluation in GC-Olfactometry by Finger Span Method | p. 223 |
| Introduction | p. 223 |
| Description of the Finger Span Cross-Modality Matching Principle | p. 224 |
| Selection and Training | p. 226 |
| Performance of the Method | p. 229 |
| Applications | p. 232 |
| Sample Discrimination Based on Odour Intensity of Constituents | p. 232 |
| Determination of Stevens' Coefficients | p. 234 |
| Conclusion | p. 236 |
| References | p. 236 |
| Solid Phase Microextraction Application in GC/Olfactometry Dilution Analysis | p. 239 |
| Introduction | p. 239 |
| Aroma Chemistry | p. 239 |
| Mouth Simulators | p. 240 |
| Solid Phase Microextraction | p. 241 |
| Description of Methods | p. 242 |
| SPME Initialization | p. 242 |
| SPME CharmAnalysis | p. 243 |
| Quantification of SPME | p. 243 |
| Example of SPME Dilution Analysis | p. 245 |
| Methods | p. 245 |
| SPME Extraction | p. 245 |
| GC Parameters | p. 245 |
| Optimization of Exposure Time | p. 245 |
| Dilution Analysis | p. 246 |
| CharmAnalysis of Coffee | p. 246 |
| Results of Example | p. 246 |
| Conclusions | p. 247 |
| References | p. 248 |
| RNA Gel Blot Analysis to Determine Gene Expression of Floral Scents | p. 249 |
| Introduction | p. 249 |
| RNA Gel Blot Analysis | p. 251 |
| RNA Isolation | p. 252 |
| RNA Fractionation by Agarose-6 M Urea Gel Electrophoresis | p. 253 |
| Preparation of Vertical Agarose-6 M Urea Gel | p. 255 |
| Gel Electrophoresis | p. 255 |
| Transfer RNA from Gel to Membrane | |
| Hybridization | p. 257 |
| References | p. 259 |
| Subject Index | p. 263 |
| Table of Contents provided by Publisher. All Rights Reserved. |
ISBN: 9783540417538
ISBN-10: 3540417532
Series: MOLECULAR METHODS OF PLANT ANALYSIS NEW SERIES
Published: 23rd October 2001
Format: Hardcover
Language: English
Number of Pages: 292
Audience: General Adult
Publisher: Springer Nature B.V.
Country of Publication: DE
Dimensions (cm): 23.5 x 15.88 x 1.27
Weight (kg): 0.59
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