| Title: | Integrated volatilomic profiles and chemometrics provide new insights into the spatial distribution and aroma differences of volatile compounds in seven Toona sinensis cultivars |
| Author(s): | Wang C; Fu C; Li Y; Zhang Y; Zhang B; Zhang J; |
| Address: | "Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China. Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: zhangjf@nwsuaf.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.135116 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "As a popular vegetable, the unique and pleasant aroma is the key quality characteristic of Toona sinensis. To explore the sources and differences of aroma, the volatilomic profiling in the leaves and shoots of seven T. sinensis cultivars were investigated by chemometric analysis. The results indicated that aroma differences of each cultivar can be distinguished by W5S, W1S, W1W and W2S sensors during E-nose analysis. More than two thirds of all volatile organic compounds (VOCs) were derived from the leaves of most cultivars, except for Ximu toon. Notably, 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, 3,4-dimethyl thiophene, methyl thiirane, isocaryophyllene and hexanal were the major VOCs in both the leaves and shoots of T. sinensis. By constructing a weighted correlation network model, 5 modules and 11 hub VOCs were identified in the leaf samples of all cultivars. The data indicate that differential intracellular metabolic responses are responsible for the aroma formation of seven T. sinensis cultivars" |
| Keywords: | *Odorants/analysis Toona Chemometrics *Volatile Organic Compounds/analysis Plant Leaves/chemistry Aroma differences Spatial characteristics Toona sinensis Volatile organic compounds; |
| Notes: | "MedlineWang, Cheng Fu, Chendan Li, Yanfang Zhang, Yilan Zhang, Beibei Zhang, Jingfang eng England 2022/12/10 Food Chem. 2023 May 1; 407:135116. doi: 10.1016/j.foodchem.2022.135116. Epub 2022 Dec 6" |
