Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.

The data investigated 198 volatile compounds of six currant cultivars grown in China which is analyzed by SPME-GC-MS. Volatile compounds in these currant samples were identified by two methods, comparing retention indices with reference standards and matching mass spectrum in the NST11 library. A synthetic currant matrix prepared according to the currant juice condition were extracted and analyzed using the same extraction procedure as the currant samples. The standard curve was generated for quantification of volatile compounds. For the volatiles without the available standard, the data provided consulting standards that had the same carbon atom or the similar functional structure for quantification. Further interpretation and discussion can be seen in article entitled "Characterization of Free and Bound Volatile Compounds in Six Ribes nigrum L. Blackcurrant Cultivars" (Liu et al., 2018) [1].

Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.

This study investigated the profiles of free and bound volatile compounds of six currant cultivars grown in China. Results showed that 166 free and 111 bound volatiles were found in these cultivars with esters and terpenoids as the major volatiles. Additionally, 10 hydroxy esters were detected in these cultivars for the first time. Floral, fruity, and sweet flavors appeared to be the feature aroma in these cultivars, which resulted from the contribution of 17 volatiles. Principal component analysis indicated the cultivar "Fertodi", "Risagar" and "Liangye" had the similar profiles of free and bound volatile compounds, whereas the cultivar "Brodtrop" and "Yadrionaya" exhibited the similarity on their free and bound volatiles. The cultivar "Sofya" showed a different volatile composition. Cluster analysis revealed the cultivar "Fertodi", "Risagar", and "Liangye" had the similar profiles of free and bound volatile compounds, whereas the similar free and bound volatile compositions were observed in the cultivar "Sofya" and "Yadrionaya". This study could provide useful information on quality control of commercial currant products.

Integrated analysis of 454 and Illumina transcriptomic sequencing characterizes carbon flux and energy source for fatty acid synthesis in developing Lindera glauca fruits for woody biodiesel.

BACKGROUND: Lindera glauca fruit with high quality and quantity of oil has emerged as a novel potential source of biodiesel in China, but the molecular regulatory mechanism of carbon flux and energy source for oil biosynthesis in developing fruits is still unknown. To better develop fruit oils of L. glauca as woody biodiesel, a combination of two different sequencing platforms (454 and Illumina) and qRT-PCR analysis was used to define a minimal reference transcriptome of developing L. glauca fruits, and to construct carbon and energy metabolic model for regulation of carbon partitioning and energy supply for FA biosynthesis and oil accumulation. RESULTS: We first analyzed the dynamic patterns of growth tendency, oil content, FA compositions, biodiesel properties, and the contents of ATP and pyridine nucleotide of L. glauca fruits from seven different developing stages. Comprehensive characterization of transcriptome of the developing L. glauca fruit was performed using a combination of two different next-generation sequencing platforms, of which three representative fruit samples (50, 125, and 150 DAF) and one mixed sample from seven developing stages were selected for Illumina and 454 sequencing, respectively. The unigenes separately obtained from long and short reads (201, and 259, respectively, in total) were reconciled using TGICL software, resulting in a total of 60,031 unigenes (mean length = 1061.95 bp) to describe a transcriptome for developing L. glauca fruits. Notably, 198 genes were annotated for photosynthesis, sucrose cleavage, carbon allocation, metabolite transport, acetyl-CoA formation, oil synthesis, and energy metabolism, among which some specific transporters, transcription factors, and enzymes were identified to be implicated in carbon partitioning and energy source for oil synthesis by an integrated analysis of transcriptomic sequencing and qRT-PCR. Importantly, the carbon and energy metabolic model was well established for oil biosynthesis of developing L. glauca fruits, which could help to reveal the molecular regulatory mechanism of the increased oil production in developing fruits. CONCLUSIONS: This study presents for the first time the application of an integrated two different sequencing analyses (Illumina and 454) and qRT-PCR detection to define a minimal reference transcriptome for developing L. glauca fruits, and to elucidate the molecular regulatory mechanism of carbon flux control and energy provision for oil synthesis. Our results will provide a valuable resource for future fundamental and applied research on the woody biodiesel plants.

Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging.

This study investigated the evolution of phenolic compounds of bog bilberry syrup wine during a bottle-aging process, and further estimated the oak chip treatment on the wine color alteration. The wine was macerated with oak chips (2 or 5 g/L under light or medium toasting level) for 20 d and then bottle-aged for 6 mo. Results showed that the oak chip treatment significantly increased the content of phenolic compounds and enhanced the copigmented anthocyanin level before aging. It also resulted in an increase on a* and C* but a decrease on L* , b* , and H* of the wine. During aging process, a content decrease of total phenol and antioxidant capacity of the wine was observed. Phenolic acids, flavonol glycosides, and anthocyanins reduced the content, whereas flavonol increased the content. Free and copigmented anthocyanin levels decreased, whereas polymerized anthocyanins level increased. This process caused an increase on L* , b* , and H* , but a decrease on a* and C* . The oak chip treatment delayed the wine color change and its effect was mainly depended on the addition amount. Partial least square regression revealed that flavonol glycosides, phenolic acids, and anthocyanins displayed a positive correlation with L* , b* , and H* , but a negative correlation with a* and C* . Quercetin-3-O-glucuronide, myricetin-3-O-galactoside, chlorogenic acid, and quercetin exerted a more important effect on the color alteration in wine.

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries.

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, ß-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, (E)-5-decen-1-ol, 1-hexanol, and ß-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.