ORCID Profile
0000-0001-8281-9092
Current Organisations
The University of Auckland
,
The New Zealand Institute for Plant & Food Research Limited
,
New Zealand Institute for Plant and Food Research Ltd
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Publisher: Elsevier BV
Date: 12-2015
Publisher: Elsevier BV
Date: 09-2013
Publisher: Elsevier BV
Date: 07-2014
Publisher: Elsevier BV
Date: 09-2015
Publisher: Wiley
Date: 06-11-2012
DOI: 10.1111/PBI.12017
Abstract: Consumers of whole foods, such as fruits, demand consistent high quality and seek varieties with enhanced health properties, convenience or novel taste. We have raised the polyphenolic content of apple by genetic engineering of the anthocyanin pathway using the apple transcription factor MYB10. These apples have very high concentrations of foliar, flower and fruit anthocyanins, especially in the fruit peel. Independent lines were examined for impacts on tree growth, photosynthesis and fruit characteristics. Fruit were analysed for changes in metabolite and transcript levels. Fruit were also used in taste trials to study the consumer perception of such a novel apple. No negative taste attributes were associated with the elevated anthocyanins. Modification with this one gene provides near isogenic material and allows us to examine the effects on an established cultivar, with a view to enhancing consumer appeal independently of other fruit qualities.
Publisher: Elsevier BV
Date: 09-2014
Publisher: Elsevier BV
Date: 08-2014
Publisher: Elsevier BV
Date: 08-2013
DOI: 10.1016/J.CUB.2013.07.030
Abstract: Humans vary in acuity to many odors [1-4], with variation within olfactory receptor (OR) genes contributing to these differences [5-9]. How such variation also affects odor experience and food selection remains uncertain [10], given that such effects occur for taste [11-15]. Here we investigate β-ionone, which shows extreme sensitivity differences [4, 16, 17]. β-ionone is a key aroma in foods and beverages [18-21] and is added to products in order to give a pleasant floral note [22, 23]. Genome-wide and in vitro assays demonstrate rs6591536 as the causal variant for β-ionone odor sensitivity. rs6591536 encodes a N183D substitution in the second extracellular loop of OR5A1 and explains >96% of the observed phenotypic variation, resembling a monogenic Mendelian trait. In iduals carrying genotypes for β-ionone sensitivity can more easily differentiate between food and beverage stimuli with and without added β-ionone. Sensitive in iduals typically describe β-ionone in foods and beverages as "fragrant" and "floral," whereas less-sensitive in iduals describe these stimuli differently. rs6591536 genotype also influences emotional associations and explains differences in food and product choices. These studies demonstrate that an OR variant that influences olfactory sensitivity can affect how people experience and respond to foods, beverages, and other products.
Publisher: Elsevier BV
Date: 09-2017
Location: New Zealand
Location: New Zealand
No related grants have been discovered for Christina Roigard.