Cargando…

Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites

Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Yuan, Xiang, Simin, Zhang, Haipeng, Zhang, Hongyan, Wu, Cuiyun, Tang, Zhanghu, Wang, Jiangbo, Xu, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7730618/
https://www.ncbi.nlm.nih.gov/pubmed/33260963
http://dx.doi.org/10.3390/molecules25235567
_version_ 1783621725026516992
author Liu, Yuan
Xiang, Simin
Zhang, Haipeng
Zhang, Hongyan
Wu, Cuiyun
Tang, Zhanghu
Wang, Jiangbo
Xu, Juan
author_facet Liu, Yuan
Xiang, Simin
Zhang, Haipeng
Zhang, Hongyan
Wu, Cuiyun
Tang, Zhanghu
Wang, Jiangbo
Xu, Juan
author_sort Liu, Yuan
collection PubMed
description Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS) was applied to determine the primary metabolites and volatile compounds. Sensory evaluation results showed that the panelists were more concerned about ‘mouth feel’ and ‘aroma’ than about ‘fruit size’, ‘fruit shape’ and ‘peel color’. In total, 20 primary metabolites and 100 volatiles were detected in the pear fruit. Hexanal, (E)-2-hexenal, nonanal, d-limonene, (Z)-3-hexen-1-yl acetate and hexyl acetate were identified as the major volatile compounds. Correlation analysis revealed that l-(+)-tartaric acid, hexanoic acid, trans-limonene oxide and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were negatively correlated with sensory scores. Furthermore, OPLS-DA results indicated that the fruit from three orchards with lower ranks in quality could be distinguished from other samples based on the contents of l-(+)-tartaric acid and other eight metabolites, which were all associated with ‘mouth feel’ and ‘aroma’. This study reveals the metabolites that might be closely associated with the sensory quality attributes of Korla pear, which may provide some clues for promoting the fruit quality in actual production.
format Online
Article
Text
id pubmed-7730618
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-77306182020-12-12 Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites Liu, Yuan Xiang, Simin Zhang, Haipeng Zhang, Hongyan Wu, Cuiyun Tang, Zhanghu Wang, Jiangbo Xu, Juan Molecules Article Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS) was applied to determine the primary metabolites and volatile compounds. Sensory evaluation results showed that the panelists were more concerned about ‘mouth feel’ and ‘aroma’ than about ‘fruit size’, ‘fruit shape’ and ‘peel color’. In total, 20 primary metabolites and 100 volatiles were detected in the pear fruit. Hexanal, (E)-2-hexenal, nonanal, d-limonene, (Z)-3-hexen-1-yl acetate and hexyl acetate were identified as the major volatile compounds. Correlation analysis revealed that l-(+)-tartaric acid, hexanoic acid, trans-limonene oxide and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were negatively correlated with sensory scores. Furthermore, OPLS-DA results indicated that the fruit from three orchards with lower ranks in quality could be distinguished from other samples based on the contents of l-(+)-tartaric acid and other eight metabolites, which were all associated with ‘mouth feel’ and ‘aroma’. This study reveals the metabolites that might be closely associated with the sensory quality attributes of Korla pear, which may provide some clues for promoting the fruit quality in actual production. MDPI 2020-11-27 /pmc/articles/PMC7730618/ /pubmed/33260963 http://dx.doi.org/10.3390/molecules25235567 Text en © 2020 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Yuan
Xiang, Simin
Zhang, Haipeng
Zhang, Hongyan
Wu, Cuiyun
Tang, Zhanghu
Wang, Jiangbo
Xu, Juan
Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites
title Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites
title_full Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites
title_fullStr Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites
title_full_unstemmed Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites
title_short Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites
title_sort sensory quality evaluation of korla pear from different orchards and analysis of their primary and volatile metabolites
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7730618/
https://www.ncbi.nlm.nih.gov/pubmed/33260963
http://dx.doi.org/10.3390/molecules25235567
work_keys_str_mv AT liuyuan sensoryqualityevaluationofkorlapearfromdifferentorchardsandanalysisoftheirprimaryandvolatilemetabolites
AT xiangsimin sensoryqualityevaluationofkorlapearfromdifferentorchardsandanalysisoftheirprimaryandvolatilemetabolites
AT zhanghaipeng sensoryqualityevaluationofkorlapearfromdifferentorchardsandanalysisoftheirprimaryandvolatilemetabolites
AT zhanghongyan sensoryqualityevaluationofkorlapearfromdifferentorchardsandanalysisoftheirprimaryandvolatilemetabolites
AT wucuiyun sensoryqualityevaluationofkorlapearfromdifferentorchardsandanalysisoftheirprimaryandvolatilemetabolites
AT tangzhanghu sensoryqualityevaluationofkorlapearfromdifferentorchardsandanalysisoftheirprimaryandvolatilemetabolites
AT wangjiangbo sensoryqualityevaluationofkorlapearfromdifferentorchardsandanalysisoftheirprimaryandvolatilemetabolites
AT xujuan sensoryqualityevaluationofkorlapearfromdifferentorchardsandanalysisoftheirprimaryandvolatilemetabolites