Cargando…

Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics

Radish (Raphanus sativus L.) is an important Brassicaceous vegetable crop that is cultivated worldwide. The taste of radish can be described as pungent, sweet, and crisp. At present, the metabolic characteristics leading to differences in radish taste remain unclear, due to the lack of large-scale d...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mei, Shiyong, He, Zhengjin, Zhang, Jifang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9340154/ https://www.ncbi.nlm.nih.gov/pubmed/35923198 http://dx.doi.org/10.3389/fnut.2022.889407

Ejemplares similares

Genome-Wide Identification of the CDPK Gene Family and Their Involvement in Taproot Cracking in Radish
por: Yang, Qian, et al.
Publicado: (2023)

Transcriptome Profiling of Taproot Reveals Complex Regulatory Networks during Taproot Thickening in Radish (Raphanus sativus L.)
por: Yu, Rugang, et al.
Publicado: (2016)

Metabolic and transcriptome analysis of dark red taproot in radish (Raphanus sativus L.)
por: Heng, Shuangping, et al.
Publicado: (2022)

De novo Taproot Transcriptome Sequencing and Analysis of Major Genes Involved in Sucrose Metabolism in Radish (Raphanus sativus L.)
por: Yu, Rugang, et al.
Publicado: (2016)

A Comparative Transcriptome and Metabolome Combined Analysis Reveals the Key Genes and Their Regulatory Model Responsible for Glucoraphasatin Accumulation in Radish Fleshy Taproots
por: Li, Xiaoman, et al.
Publicado: (2022)

Genome-wide sRNA and mRNA transcriptomic profiling insights into dynamic regulation of taproot thickening in radish (Raphanus sativus L.)
por: Xie, Yang, et al.
Publicado: (2020)

Oxidative stress response and programmed cell death guided by NAC013 modulate pithiness in radish taproots
por: Hoang, Nam V., et al.
Publicado: (2021)

Combined QTL-Seq and Traditional Linkage Analysis to Identify Candidate Genes for Purple Skin of Radish Fleshy Taproots
por: Liu, Tongjin, et al.
Publicado: (2019)

Comparative transcriptome analysis identifies genes associated with chlorophyll levels and reveals photosynthesis in green flesh of radish taproot
por: Li, Yuan-yuan, et al.
Publicado: (2021)

Transcriptome profiling of root microRNAs reveals novel insights into taproot thickening in radish (Raphanus sativus L.)
por: Yu, Rugang, et al.
Publicado: (2015)

RsERF40 contributes to cold stress tolerance and cell expansion of taproot in radish (Raphanus sativus L.)
por: Li, Cui, et al.
Publicado: (2023)

Comparative proteomic analysis provides insight into a complex regulatory network of taproot formation in radish (Raphanus sativus L.)
por: Xie, Yang, et al.
Publicado: (2018)

Comparative transcriptome analysis reveals key genes associated with pigmentation in radish (Raphanus sativus L.) skin and flesh
por: Zhang, Jifang, et al.
Publicado: (2021)

Widely Targeted Metabolomics Analysis to Reveal Transformation Mechanism of Cistanche Deserticola Active Compounds During Steaming and Drying Processes
por: Ai, Ziping, et al.
Publicado: (2021)

Effects of post-fermentation on the flavor compounds formation in red sour soup
por: Zhou, Xiaojie, et al.
Publicado: (2022)

Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds
por: Xiong, Xinwei, et al.
Publicado: (2023)

Combining Metabolomics and Transcriptomics to Reveal the Regulatory Mechanism of Taproot Enlargement in Panax ginseng
por: Zhang, Meng, et al.
Publicado: (2023)

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork
por: He, Zhi-gui, et al.
Publicado: (2022)

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry
por: Pan, Long, et al.
Publicado: (2023)

An ultra‐high‐density genetic map provides insights into genome synteny, recombination landscape and taproot skin colour in radish (Raphanus sativus L.)
por: Luo, Xiaobo, et al.
Publicado: (2019)

Widely targeted metabolomics reveals the antioxidant and anticancer activities of different colors of Dianthus caryophyllus
por: Zhou, Xuhong, et al.
Publicado: (2023)

Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments
por: Li, Haoyu, et al.
Publicado: (2022)

Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran
por: Li, Xiaoqiong, et al.
Publicado: (2022)

Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing
por: Zheng, Jie, et al.
Publicado: (2020)

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa
por: Yuan, Hui, et al.
Publicado: (2022)

Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea
por: Jin, Jian-Chang, et al.
Publicado: (2023)

A rose flavor compound activating the NRF2 pathway in dendritic cells ameliorates contact hypersensitivity in mice
por: Kodama, Naoki, et al.
Publicado: (2023)

Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis
por: Yang, Mei, et al.
Publicado: (2022)

Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods
por: Liu, Yi, et al.
Publicado: (2022)

Study on the physicochemical indexes, nutritional quality, and flavor compounds of Trichiurus lepturus from three representative origins for geographical traceability
por: Wang, Shitong, et al.
Publicado: (2022)

Metabolomics approach reveals high energy diet improves the quality and enhances the flavor of black Tibetan sheep meat by altering the composition of rumen microbiota
por: Zhang, Xue, et al.
Publicado: (2022)

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
por: Gao, Lei, et al.
Publicado: (2022)

Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages
por: Zhou, Yabin, et al.
Publicado: (2023)

LC/MS- and GC/MS-based metabolomic profiling to determine changes in flavor quality and bioactive components of Phlebopus portentosus under low-temperature storage
por: Li, Xiao-Bei, et al.
Publicado: (2023)

Integrated widely targeted metabolomics and network pharmacology revealed quality disparities between Guizhou and conventional producing areas of Codonopsis Radix
por: Zhang, Kaixian, et al.
Publicado: (2023)

Discrimination of Geographical Origin of Agricultural Products From Small-Scale Districts by Widely Targeted Metabolomics With a Case Study on Pinggu Peach
por: Zhao, Jie, et al.
Publicado: (2022)

Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
por: Liao, Yueqin, et al.
Publicado: (2023)

Dynamic Metabolomics and Transcriptomics Analyses for Characterization of Phenolic Compounds and Their Biosynthetic Characteristics in Wheat Grain
por: Ma, Dongyun, et al.
Publicado: (2022)

Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis
por: Man, Limin, et al.
Publicado: (2023)

Flavor properties of Chinese noodles processed by dielectric drying
por: Lin, Qian, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_dk3l7b9ouucjuf3hu8oo7p8p7r