| Title: | Characterization of Volatile Organic Compounds in Five Celery (Apium graveolens L.) Cultivars with Different Petiole Colors by HS-SPME-GC-MS |
| Author(s): | Sun Y; Li M; Li X; Du J; Li W; Lin Y; Zhang Y; Wang Y; He W; Chen Q; Zhang Y; Wang X; Luo Y; Xiong A; Tang H; |
| Address: | "College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China. College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China" |
| ISSN/ISBN: | 1422-0067 (Electronic) 1422-0067 (Linking) |
| Abstract: | "Celery (Apium graveolens L.) is an important vegetable crop cultivated worldwide for its medicinal properties and distinctive flavor. Volatile organic compound (VOC) analysis is a valuable tool for the identification and classification of species. Currently, less research has been conducted on aroma compounds in different celery varieties and colors. In this study, five different colored celery were quantitatively analyzed for VOCs using HS-SPME, GC-MS determination, and stoichiometry methods. The result revealed that gamma-terpinene, d-limonene, 2-hexenal,-(E)-, and beta-myrcene contributed primarily to the celery aroma. The composition of compounds in celery exhibited a correlation not only with the color of the variety, with green celery displaying a higher concentration compared with other varieties, but also with the specific organ, whereby the content and distribution of volatile compounds were primarily influenced by the leaf rather than the petiole. Seven key genes influencing terpenoid synthesis were screened to detect expression levels. Most of the genes exhibited higher expression in leaves than petioles. In addition, some genes, particularly AgDXS and AgIDI, have higher expression levels in celery than other genes, thereby influencing the regulation of terpenoid synthesis through the MEP and MVA pathways, such as hydrocarbon monoterpenes. This study identified the characteristics of flavor compounds and key aroma components in different colored celery varieties and explored key genes involved in the regulation of terpenoid synthesis, laying a theoretical foundation for understanding flavor chemistry and improving its quality" |
| Keywords: | *Apium/genetics *Volatile Organic Compounds Color Gas Chromatography-Mass Spectrometry Solid Phase Microextraction Vegetables Hs-spme-gc-ms celery flavor quality stoichiometry volatile organic compounds; |
| Notes: | "MedlineSun, Yue Li, Mengyao Li, Xiaoyan Du, Jiageng Li, Weilong Lin, Yuanxiu Zhang, Yunting Wang, Yan He, Wen Chen, Qing Zhang, Yong Wang, Xiaorong Luo, Ya Xiong, Aisheng Tang, Haoru eng 32002027/the National Natural Science Foundation of China/ 2022NSFSC1647/National Natural Science Foundation of Sichuan Province/ Switzerland 2023/09/09 Int J Mol Sci. 2023 Aug 28; 24(17):13343. doi: 10.3390/ijms241713343" |
