Fresh tomato volatiles are formed in intact fruit during ripening and upon tissue disruption. There are different pathways involved in the biosynthesis of these volatiles. The oxylipin pathway uses free unsaturated fatty acids with the sequential action of lipoxygenase, hydroperoxide lyase and alcohol dehydrogenase to produce volatile aldehyde and alcohol compounds. | Turk J Biol 25 (2001) 351-360 © TÜB‹TAK Mini Review Article Oxylipin Pathway in the Biosynthesis of Fresh Tomato Volatiles Emin YILMAZ Çanakkale Onsekiz Mart University, Faculty of Enginering, Department of Food Engineering 17100, Çanakkale - TURKEY Received: Abstract : Fresh tomato volatiles are formed in intact fruit during ripening and upon tissue disruption. There are different pathways involved in the biosynthesis of these volatiles. The oxylipin pathway uses free unsaturated fatty acids with the sequential action of lipoxygenase, hydroperoxide lyase and alcohol dehydrogenase to produce volatile aldehyde and alcohol compounds. Oxylipin volatiles are the most important components in fresh tomato aroma. In order to genetically improve the quality of tomato aroma, the biochemistry of aroma synthesis must be studied thoroughly. This review examines current knowledge of the subject and opens new areas for further investigation. Key Words: Tomato, lipoxygenase, hydroperoxide lyase, alcohol dehydrogenase, volatile, synthesis Taze Domates Volatilleri Biyosentezinde Oksilipin Reaksiyonlar› Özet : Taze domates volatilleri bütün meyvenin olgunlaflmas› ve dokunun zedelenmesi sonucu oluflur. Volatillerin biyosentezinde çeflitli reaksiyonlar rol al›r. Oksilipin reaksiyonlar› doymam›fl serbest ya¤ asitlerini kullanarak, lipoksigenaz, hidroperoksit liaz, ve alkol dehidrogenaz›n s›rayla reaksiyonlar› sonucu volatil aldehit ve alkol bileflenlerini üretirler. Oksilipin volatilleri taze domates aromas›n›n en önemli bileflenleridir. Domates aroma kalitesinin genetik yollarla art›r›labilmesi için, aroma sentezinin biyokimyas› detayl› olarak çal›fl›lmal›d›r. Bu derleme flimdiki bilgileri toplar ve ileri araflt›rmalar için yeni alanlar açar. Anahtar Sözcükler: Domates, lipoksigenaz, hidroperoksit liaz, alkol dehidrogenaz, volatil, sentez Introduction Flavor and aroma are essential parameters of quality in fresh tomatoes (1). Flavor volatiles are formed in the intact
