Changes of Fatty Acids and Fatty Acid-Derived Flavor Compounds by Expressing the Yeast Δ-9 Desaturase Gene in Tomato

Chunlin Wang, Chee Kok Chin, Chi Tang Ho, Chin Fa Hwang, James J. Polashock, Charles E. Martin

Research output: Contribution to journalArticlepeer-review

77 Scopus citations

Abstract

Expression of the yeast Δ-9 desaturase gene in tomato (Lycopersicon esculentum Mill.) led to changes in the levels of unsaturated as well as saturated fatty acids in tomato fruits. Increases in palmitoleic acid, 9,12-hexadienoic acid, and linoleic acid were observed. At the same time there was a reduction in palmitic acid and stearic acid. Changes in the profile of fatty acids were associated with changes in certain flavor compounds derived from fatty acids, most notably cis-3-hexenol, 1-hexanol, hexanal, and cis-3-hexenal. Certain flavor compounds not derived from fatty acids, viz. 6-methyl-5-hepten-2-one and 2-isobutylthiazole, also showed increases in transgenic fruits. These results show that changes in the levels of fatty acids in a plant could lead to changes in its profile of flavor compounds.

Original languageEnglish (US)
Pages (from-to)3399-3402
Number of pages4
JournalJournal of agricultural and food chemistry
Volume44
Issue number10
DOIs
StatePublished - Oct 1996

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • Fatty acids
  • Flavor compounds
  • Lipids
  • Tomato
  • Transgenic plant

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