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Production of volatile compounds by hairy root cultures of Cichorium intybus L under the influence of fungal elicitors and their analysis using solid-phase micro extraction gas chromatography–mass spectrometry

Harsh Pal, Bais and Dattatreya, B. S. and Ravishankar, G. A. (2003) Production of volatile compounds by hairy root cultures of Cichorium intybus L under the influence of fungal elicitors and their analysis using solid-phase micro extraction gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture, 83. pp. 769-774.

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Abstract

Hairy root cultures of Cichorium intybus L produced volatile aromatic compounds under the influence of fungal elicitors. It was observed that the intensity of the production of volatile aromatic compounds in the hairy root cultures of C intybus with 10 ml l−1 media filtrate (MF) of Phytopthora parasitica var nicotiana reached a maximum on the 21st day, as seen by a quantitative flavour profiling method. It was noted that, during the time course, treatment with 10ml l−1 MF of P parasitica to the MS basal liquid medium containing hairy root cultures of chicory resulted in changed root morphology with cell wall thickening and shear. The components of the volatile aromatic compounds were identified as a propyl isovalerate, undecanal, nonanol, isoamyl nonanoate and 2-decene-1-ol. The mass spectra of all these compoundsmatched well with the NIST/EPA/NIHlibrary and by comparing with the Kovats index of volatile compounds. Themajor fruity note was due to the presence of two of themajor volatile components, namely propyl isovalerate and isoamyl nonanoate, which were also produced at higher concentration on day 21. This response of chicory hairy root cultures to the fungal elicitor producing volatile aromatic compounds would imply eco-physiological functions, possibly for plant defence system.

Item Type: Article
Uncontrolled Keywords: solid-phase micro extraction (SPME) GC–MS; Cichorium intybus; fungal elicitors; volatiles; hairy root cultures; Phytopthora parasitica var nicotiana
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Plant Cell Biotechnology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 04:28
Last Modified: 11 May 2012 04:31
URI: http://ir.cftri.com/id/eprint/1761

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