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| - Impact of the Suppression of Lipoxygenase and HydroperoxideLyase on the Quality of the Green Odor in Green Leaves
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| - Most of the volatile compounds responsible for the “green” notes to the aroma of fruits and vegetablesare produced by the degradation of polyunsaturated fatty acids through the lipoxygenase pathway.The most determinant steps of this pathway are the peroxidation of free linoleic or linolenic acid bythe action of lipoxygenase and then the lysis of the resulting hydroperoxides through a reactioncatalyzed by the hydroperoxide lyase. This work analyzes the impact of the depletion of these enzymeson the volatile composition of leaves from potato plants. A characterization of the volatile profiles ofthe different potato mutants, a study of the metabolism of radiolabeled linoleic acid, and a determinationof lipoxygenase activity have been carried out. The depletion of hydroperoxide lyase induced anincrease in the lipoxygenase activity and the content of C5 volatiles, whereas the lipoxygenasesilencing caused a severe decrease in the amount of volatiles produced by the leaves and always inthe intensity of their aroma. The changes in the sensory evaluation of leaf aroma, as correlated todepletion of the two enzymes, have been investigated. The perspectives of producing vegetableproducts with a modified aroma by genetic engineering are discussed in light of the statistical results. Keywords: Solanum tuberosum; potato; leaf; aroma; lipoxygenase; hydroperoxide lyase
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