Scientists are exploring the volatile organic chemicals found in date palms, which are a major commercial crop in many nations.Pixabay
The taste and smell of fruits are heavily influenced by a wide range of volatile chemicals—those that can readily escape into vapor form and that interact with sensory nerves in the nose and mouth. Researchers at United Arab Emirates University and NYU Abu Dhabi have gained new insights into the range of volatile organic (carbon-based) chemicals produced by date palm fruit. In addition to identifying the complement of volatiles, the work also reveals details of the genetic and metabolic processes that make these distinctive chemicals.
“Our work is primarily of basic scientific interest at this stage, but it could have longer-term significance for the commercial date palm sector, given the economic importance of this fruit,” says Khaled Amiri of the Khalifa Center for Genetic Engineering and Biotechnology at UAEU. Amiri and his team worked on the investigation together with colleagues at the Center for Genomics and Systems Biology and Date Palm Research and Development Unit, NYU Abu Dhabi.
The team analyzed the content of volatile organic compounds in 135 varieties of the date palm species, using an analytical technique called headspace solid-phase microextraction gas chromatography. This revealed the varying quantities of 80 volatile molecules in mature dates ready for harvest, including some that had previously not been found in dates.
Amiri highlights two key discoveries revealed by the research, in addition to the comprehensive list of the specific volatiles produced by different date palm varieties.
The first is confirmation that the diversity of the volatile compounds in the fruit is at least partly based on different genetic characteristics across the varieties, rather than being determined solely by environmental influences. “It’s almost certainly controlled by a mix of genetic and environmental factors,” Amiri concludes.
The research also revealed new details of the biochemical pathways involved in producing the volatile chemicals—the series of chemical reactions by which they are made from simpler and more common biomolecules.
Another specific point of interest is the discovery in the fruit of the chemical 2-methoxy-4-vinylphenol. This is known to attract red palm weevils, a key pest that threatens the date palm crop. This may be of significance for developing varieties that could be more resistant to that pest.
Amiri emphasizes that the current findings prompt the need for further research, commenting: “While 135 varieties sound like a lot, we actually need many more, and from more than just one tree in each case, to fully understand how genes, metabolism and environmental influences control volatile production.”