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1. Source variations in volatile contents between Bransfield Strait and Phoenix Ridge, Antarctica

   https://doi.org/10.7185/gold2021.8087  

   Anderson, Danny; Saal, Alberto; Riley, Teal; Keller, Randall; Haase, Karsten; Mallick, Soumen; Wang, Jianhua (January 2021, Goldschmidt Conference)
2. Evolving magma temperature and volatile contents over the 2008–2018 summit eruption of Kīlauea Volcano

   https://doi.org/10.1126/sciadv.abm4310  

   Crozier, Josh; Karlstrom, Leif (June 2022, Science Advances)

   Resonant magma oscillations reveal evolving magma properties over a decade-long eruption at Kīlauea Volcano, Hawai‘i, USA. 

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3. Storage and Evolution of Laguna del Maule Rhyolites: Insight From Volatile and Trace Element Contents in Melt Inclusions

   https://doi.org/10.1029/2020JB019475  

   Klug, Jacob D.; Singer, Brad S.; Kita, Noriko T.; Spicuzza, Michael J. (August 2020, Journal of Geophysical Research: Solid Earth)

   Abstract Interpreting unrest at silicic volcanoes requires knowledge of the magma storage conditions and dynamics that precede eruptions. The Laguna del Maule volcanic field, Chile, has erupted ~40 km³of rhyolite over the last 20 ka. Astonishing rates of sustained surface inflation at >25 cm/year for >12 years reveal a large, restless system. Integration of geochronologic, petrologic, geomorphic, and geophysical observations provides an unusually rich context to interpret ongoing and prehistoric processes. We present new volatile (H₂O, CO₂, S, F, and Cl), trace element, and major element concentrations from 109 melt inclusions hosted in quartz, plagioclase, and olivine from seven eruptions. Silicic melts contain up to 8.0 wt. % H₂O and 570 ppm CO₂. In rhyolites melt inclusions track decompression‐driven fractional crystallization as magma ascended from ~14 to 4 km. This mirrors teleseismic tomography and magnetotelluric findings that reveal a domain containing partial melt spanning from 14 to 4 km. Ce and Cl contents of rhyolites support the generation of compositionally distinct domains of eruptible rhyolite within the larger reservoir. Heat, volatiles, and melt derived from episodic mafic recharge likely incubate and grow the shallow reservoir. Olivine‐hosted melt inclusions in mafic tephra contain up to 2.5 wt. % H₂O and 1,140 ppm CO₂and proxy for the volatile load delivered via recharge into the base of the silicic mush at ~14 to 8 km. We propose that mafic recharge flushes deeper reaches of the magma reservoir with CO₂that propels H₂O exsolution, upward accumulation of fluid, pressurization, and triggering of rhyolitic eruptions. 

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4. Source variations in volatile contents of Bransfield Strait back-arc and Phoenix/West Scotia mid-ocean ridge lavas, northern Antarctic Peninsula

   https://doi.org/10.1016/j.chemgeo.2023.121839  

   Anderson, DW; Saal, AE; Mallick, S; Wang, J; Riley, TR; Keller, RA; Haase, KM (February 2024, Chemical Geology)
5. Natural variations in the Sl‐AKR9 aldo/keto reductase gene impact fruit flavor volatile and sugar contents

   https://doi.org/10.1111/tpj.16310  

   Li, Xiang; Tieman, Denise; Alseekh, Saleh; Fernie, Alisdair R.; Klee, Harry J. (June 2023, The Plant Journal)

   SUMMARY The unique flavors of different fruits depend upon complex blends of soluble sugars, organic acids, and volatile organic compounds. 2‐Phenylethanol and phenylacetaldehyde are major contributors to flavor in many foods, including tomato. In the tomato fruit, glucose, and fructose are the chemicals that most positively contribute to human flavor preferences. We identified a gene encoding a tomato aldo/keto reductase,Sl‐AKR9, that is associated with phenylacetaldehyde and 2‐phenylethanol contents in fruits. Two distinct haplotypes were identified; one encodes a chloroplast‐targeted protein while the other encodes a transit peptide‐less protein that accumulates in the cytoplasm. Sl‐AKR9 effectively catalyzes reduction of phenylacetaldehyde to 2‐phenylethanol. The enzyme can also metabolize sugar‐derived reactive carbonyls, including glyceraldehyde and methylglyoxal. CRISPR‐Cas9‐induced loss‐of‐function mutations inSl‐AKR9significantly increased phenylacetaldehyde and lowered 2‐phenylethanol content in ripe fruit. Reduced fruit weight and increased soluble solids, glucose, and fructose contents were observed in the loss‐of‐function fruits. These results reveal a previously unidentified mechanism affecting two flavor‐associated phenylalanine‐derived volatile organic compounds, sugar content, and fruit weight. Modern varieties of tomato almost universally contain the haplotype associated with larger fruit, lower sugar content, and lower phenylacetaldehyde and 2‐phenylethanol, likely leading to flavor deterioration in modern varieties. 

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