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Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling

Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic comp...

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Autores principales: Li, Huiyun, Ma, Chaowang, Li, Shunfu, Wang, Huimin, Fang, Lisha, Feng, Jian, Wang, Yanmei, Li, Zhi, Cai, Qifei, Geng, Xiaodong, Liu, Zhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10381515/
https://www.ncbi.nlm.nih.gov/pubmed/37511880
http://dx.doi.org/10.3390/life13071504
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author Li, Huiyun
Ma, Chaowang
Li, Shunfu
Wang, Huimin
Fang, Lisha
Feng, Jian
Wang, Yanmei
Li, Zhi
Cai, Qifei
Geng, Xiaodong
Liu, Zhen
author_facet Li, Huiyun
Ma, Chaowang
Li, Shunfu
Wang, Huimin
Fang, Lisha
Feng, Jian
Wang, Yanmei
Li, Zhi
Cai, Qifei
Geng, Xiaodong
Liu, Zhen
author_sort Li, Huiyun
collection PubMed
description Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic compounds of ‘Panguxiang’ pear in total, including esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. In addition, the levels of sugars, organic acids and amino acids in ‘Panguxiang’ pear were investigated using high-performance liquid chromatography. In the aroma generation, glucose was the dominant sugar, followed by sucrose and fructose. At the development transferred storage stage, organic acids may not participate in aroma biosynthesis. The amino acids that may play potential roles in aroma substance synthesis are tyrosine and glycine. Through metabolomics analysis at different stages of ‘Panguxiang’ pear, we selected 65 key metabolites that were significantly related to glucose, sucrose, fructose, tyrosine and glycine, according to the trends of metabolite concentrations. Finally, we chose eight candidate metabolites (e.g., three esters, two aldehydes, one alcohol, one acid and one ketone) as the representative aroma substances of the ‘Panguxiang’ pear compared to the metabolome of the ‘Korla’ at stage Z5. Data and results from this study can help better understand the variations in aroma quality among pear varieties and assist in developing breeding programs for pear varieties.
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spelling pubmed-103815152023-07-29 Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling Li, Huiyun Ma, Chaowang Li, Shunfu Wang, Huimin Fang, Lisha Feng, Jian Wang, Yanmei Li, Zhi Cai, Qifei Geng, Xiaodong Liu, Zhen Life (Basel) Article Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic compounds of ‘Panguxiang’ pear in total, including esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. In addition, the levels of sugars, organic acids and amino acids in ‘Panguxiang’ pear were investigated using high-performance liquid chromatography. In the aroma generation, glucose was the dominant sugar, followed by sucrose and fructose. At the development transferred storage stage, organic acids may not participate in aroma biosynthesis. The amino acids that may play potential roles in aroma substance synthesis are tyrosine and glycine. Through metabolomics analysis at different stages of ‘Panguxiang’ pear, we selected 65 key metabolites that were significantly related to glucose, sucrose, fructose, tyrosine and glycine, according to the trends of metabolite concentrations. Finally, we chose eight candidate metabolites (e.g., three esters, two aldehydes, one alcohol, one acid and one ketone) as the representative aroma substances of the ‘Panguxiang’ pear compared to the metabolome of the ‘Korla’ at stage Z5. Data and results from this study can help better understand the variations in aroma quality among pear varieties and assist in developing breeding programs for pear varieties. MDPI 2023-07-04 /pmc/articles/PMC10381515/ /pubmed/37511880 http://dx.doi.org/10.3390/life13071504 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Huiyun
Ma, Chaowang
Li, Shunfu
Wang, Huimin
Fang, Lisha
Feng, Jian
Wang, Yanmei
Li, Zhi
Cai, Qifei
Geng, Xiaodong
Liu, Zhen
Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling
title Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling
title_full Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling
title_fullStr Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling
title_full_unstemmed Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling
title_short Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling
title_sort eight typical aroma compounds of ‘panguxiang’ pear during development and storage identified via metabolomic profiling
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10381515/
https://www.ncbi.nlm.nih.gov/pubmed/37511880
http://dx.doi.org/10.3390/life13071504
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