Zawirska-Wojtasiak R, Gośliński M, Szwacka M, Gajc-Wolska J, Mildner-Szkudlarz S
Department of Food Science and Nutrition, Poznań Univ. of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland.
J Food Sci. 2009 Apr;74(3):C204-10. doi: 10.1111/j.1750-3841.2009.01082.x.
Fruits of transgenic cucumber lines expressing preprothaumatin II gene were evaluated concerning their aroma. Four homozygous lines, that is, 210 06, 212 01, 224 09, and 225 03 with different levels of transgene expression were selected. Recipient line cv. Borszczagowski, which was formed by inbred line of Cucumis sativus L., was used as a control. The experiment was carried out in a greenhouse and an outdoor experimental plot. The aroma of cucumber fruits was evaluated by GC/MS, as well as GC/MS/TOF in the distillates and by SPME. Irrespective of the isolation/separation technique used, the differences between aroma compounds in transgenic cucumbers and the control were quantitative, and not qualitative. Modified samples showed higher concentrations of volatiles, particularly of the main cucumber fruits odorant (E, Z)-2,6 nonadienal. Transgenic expression of the thaumatin II gene resulted not only in a sweeter taste of fruits in comparison with the control, but also higher aroma acceptability. This was shown by sensory profile analysis. Also electronic nose measurements differentiated between transgenic lines and the control.
对表达前甜蛋白II基因的转基因黄瓜品系的果实香气进行了评估。选择了四个纯合品系，即转基因表达水平不同的210 06、212 01、224 09和225 03。受体品系cv. Borszczagowski由黄瓜自交系培育而成，用作对照。实验在温室和室外试验地进行。通过气相色谱/质谱联用仪（GC/MS）以及对馏出物采用气相色谱/质谱/飞行时间联用仪（GC/MS/TOF）和固相微萃取（SPME）对黄瓜果实的香气进行评估。无论使用何种分离技术，转基因黄瓜与对照的香气化合物差异都是定量的，而非定性的。改良样品中挥发性物质的浓度更高，尤其是主要的黄瓜果实气味物质（E,Z）-2,6-壬二烯醛。甜蛋白II基因的转基因表达不仅使果实口感比对照更甜，而且香气可接受性更高。感官剖面分析表明了这一点。电子鼻测量也区分了转基因品系和对照。
