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An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation

Flavor is one of the most important characteristics that directly determines the popularity of a food. Moreover, the flavor of fruits is determined by the interaction of multiple metabolic components. Pepino, an emerging horticultural crop, is popular for its unique melon-like flavor. We analyzed me...

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Autores principales: Sun, Zhu, Zhao, Wenwen, Li, Yaping, Si, Cheng, Sun, Xuemei, Zhong, Qiwen, Yang, Shipeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601458/
https://www.ncbi.nlm.nih.gov/pubmed/37430996
http://dx.doi.org/10.3390/foods11203248
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author Sun, Zhu
Zhao, Wenwen
Li, Yaping
Si, Cheng
Sun, Xuemei
Zhong, Qiwen
Yang, Shipeng
author_facet Sun, Zhu
Zhao, Wenwen
Li, Yaping
Si, Cheng
Sun, Xuemei
Zhong, Qiwen
Yang, Shipeng
author_sort Sun, Zhu
collection PubMed
description Flavor is one of the most important characteristics that directly determines the popularity of a food. Moreover, the flavor of fruits is determined by the interaction of multiple metabolic components. Pepino, an emerging horticultural crop, is popular for its unique melon-like flavor. We analyzed metabolomics data from three different pepino growing regions in Haidong, Wuwei, and Jiuquan and counted the status of sweetness, acidity, flavor, and overall liking ratings of pepino fruit in these three regions by sensory panels. The metabolomics and flavor ratings were also integrated and analyzed using statistical and machine learning models, which in turn predicted the sensory panel ratings of consumers based on the chemical composition of the fruit. The results showed that pepino fruit produced in the Jiuquan region received the highest ratings in sweetness, flavor intensity, and liking, and the results with the highest contribution based on sensory evaluation showed that nucleotides and derivatives, phenolic acids, amino acids and derivatives, saccharides, and alcohols were rated in sweetness (74.40%), acidity (51.57%), flavor (56.41%), and likability (33.73%) dominated. We employed 14 machine learning strategies trained on the discovery samples to accurately predict the outcome of sweetness, sourness, flavor, and liking in the replication samples. The Radial Sigma SVM model predicted with better accuracy than the other machine learning models. Then we used the machine learning models to determine which metabolites influenced both pepino flavor and consumer preference. A total of 27 metabolites most important for pepino flavor attributes to distinguish pepino originating from three regions were screened. Substances such as N-acetylhistamine, arginine, and caffeic acid can enhance pepino‘s flavor intensity, and metabolites such as glycerol 3-phosphate, aconitic acid, and sucrose all acted as important variables in explaining the liking preference. While glycolic acid and orthophosphate inhibit sweetness and enhance sourness, sucrose has the opposite effect. Machine learning can identify the types of metabolites that influence fruit flavor by linking metabolomics of fruit with sensory evaluation among consumers, which conduces breeders to incorporate fruit flavor as a trait earlier in the breeding process, making it possible to select and release fruit with more flavor.
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spelling pubmed-96014582022-10-27 An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation Sun, Zhu Zhao, Wenwen Li, Yaping Si, Cheng Sun, Xuemei Zhong, Qiwen Yang, Shipeng Foods Article Flavor is one of the most important characteristics that directly determines the popularity of a food. Moreover, the flavor of fruits is determined by the interaction of multiple metabolic components. Pepino, an emerging horticultural crop, is popular for its unique melon-like flavor. We analyzed metabolomics data from three different pepino growing regions in Haidong, Wuwei, and Jiuquan and counted the status of sweetness, acidity, flavor, and overall liking ratings of pepino fruit in these three regions by sensory panels. The metabolomics and flavor ratings were also integrated and analyzed using statistical and machine learning models, which in turn predicted the sensory panel ratings of consumers based on the chemical composition of the fruit. The results showed that pepino fruit produced in the Jiuquan region received the highest ratings in sweetness, flavor intensity, and liking, and the results with the highest contribution based on sensory evaluation showed that nucleotides and derivatives, phenolic acids, amino acids and derivatives, saccharides, and alcohols were rated in sweetness (74.40%), acidity (51.57%), flavor (56.41%), and likability (33.73%) dominated. We employed 14 machine learning strategies trained on the discovery samples to accurately predict the outcome of sweetness, sourness, flavor, and liking in the replication samples. The Radial Sigma SVM model predicted with better accuracy than the other machine learning models. Then we used the machine learning models to determine which metabolites influenced both pepino flavor and consumer preference. A total of 27 metabolites most important for pepino flavor attributes to distinguish pepino originating from three regions were screened. Substances such as N-acetylhistamine, arginine, and caffeic acid can enhance pepino‘s flavor intensity, and metabolites such as glycerol 3-phosphate, aconitic acid, and sucrose all acted as important variables in explaining the liking preference. While glycolic acid and orthophosphate inhibit sweetness and enhance sourness, sucrose has the opposite effect. Machine learning can identify the types of metabolites that influence fruit flavor by linking metabolomics of fruit with sensory evaluation among consumers, which conduces breeders to incorporate fruit flavor as a trait earlier in the breeding process, making it possible to select and release fruit with more flavor. MDPI 2022-10-18 /pmc/articles/PMC9601458/ /pubmed/37430996 http://dx.doi.org/10.3390/foods11203248 Text en © 2022 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
Sun, Zhu
Zhao, Wenwen
Li, Yaping
Si, Cheng
Sun, Xuemei
Zhong, Qiwen
Yang, Shipeng
An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation
title An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation
title_full An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation
title_fullStr An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation
title_full_unstemmed An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation
title_short An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation
title_sort exploration of pepino (solanum muricatum) flavor compounds using machine learning combined with metabolomics and sensory evaluation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601458/
https://www.ncbi.nlm.nih.gov/pubmed/37430996
http://dx.doi.org/10.3390/foods11203248
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