| Title: | Lipids and volatile organic compounds in sesame seeds and their relationships with environmental temperature-induced stress |
| Author(s): | Park YJ; Kim YJ; Park SU; Kim HY; Yang JY; Song SY; Lee MJ; Seo WD; Kim JK; |
| Address: | "Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea. Department of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea. Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Republic of Korea. Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Republic of Korea. Electronic address: swd2002@korea.kr. Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea; Convergence Research Center for Insect Vectors, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea. Electronic address: kjkpj@inu.ac.kr" |
| DOI: | 10.1016/j.foodres.2023.112831 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Sesame seeds contain several lipids and fragrances that offer health benefits. However, no studies have reported a relationship between the lipids or flavor compounds of sesame seeds and environmental factors. In this study, we aimed to identify this relationship by analyzing the contents of lipidic and flavor compounds in fifteen genotypes of sesame seeds grown in two cultivation regions (Jeonju and Miryang) and years (2018 and 2019). Herein, 17 lipids and 62 flavor compounds were detected. Multivariate statistical analyses revealed that the cultivation year had a larger influence on the contents of lipidic and flavor compounds than the cultivation region and genotype. Furthermore, heat stress due to high cultivation temperature in 2018 caused the accumulation of sugar and secondary metabolites, increased flavor-related substances, and inhibited the degradation of fatty acids. Our study is the first to demonstrate the metabolic changes in lipids and flavor components of sesame in response to environmental temperature changes affected by different cultivation years. Therefore, this study provides guidance for the cultivation of commercially advantageous sesame seeds in improving the quality of sesame seeds and their products" |
| Keywords: | *Sesamum *Volatile Organic Compounds/metabolism Temperature Fatty Acids/metabolism Odorants Environmental temperature-induced stress Lipid Metabolite Metabolomics Sesame analysis Volatile organic compound; |
| Notes: | "MedlinePark, Young Jin Kim, Ye Jin Park, Sang Un Kim, Hyun Young Yang, Ji Yeong Song, Seung-Yeob Lee, Mi Ja Seo, Woo Duck Kim, Jae Kwang eng Research Support, Non-U.S. Gov't Canada 2023/05/31 Food Res Int. 2023 Jul; 169:112831. doi: 10.1016/j.foodres.2023.112831. Epub 2023 Apr 17" |
