| Title: | Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites |
| Author(s): | Liu Y; Xiang S; Zhang H; Zhang H; Wu C; Tang Z; Wang J; Xu J; |
| Address: | "Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China. Research Group on Sensory Evaluation and Consumer Preference of Horticultural Products, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China. The National and Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology of Characteristic Fruit Trees in South Xinjiang, College of Plant Science, Tarim University, Alar 843300, China. Xinjiang Production and Construction Corps Key Laboratory of Biological Resources Protection and Utilization in Tarim Basin, Alar 843300, China. National Fruits Germplasm Resources Garden of Xinjiang Academy of Agricultural Sciences in Luntai, Luntai 841600, China" |
| DOI: | 10.3390/molecules25235567 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS) was applied to determine the primary metabolites and volatile compounds. Sensory evaluation results showed that the panelists were more concerned about 'mouth feel' and 'aroma' than about 'fruit size', 'fruit shape' and 'peel color'. In total, 20 primary metabolites and 100 volatiles were detected in the pear fruit. Hexanal, (E)-2-hexenal, nonanal, d-limonene, (Z)-3-hexen-1-yl acetate and hexyl acetate were identified as the major volatile compounds. Correlation analysis revealed that l-(+)-tartaric acid, hexanoic acid, trans-limonene oxide and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were negatively correlated with sensory scores. Furthermore, OPLS-DA results indicated that the fruit from three orchards with lower ranks in quality could be distinguished from other samples based on the contents of l-(+)-tartaric acid and other eight metabolites, which were all associated with 'mouth feel' and 'aroma'. This study reveals the metabolites that might be closely associated with the sensory quality attributes of Korla pear, which may provide some clues for promoting the fruit quality in actual production" |
| Keywords: | China Fruit/*chemistry Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Plant Extracts/*analysis Pyrus/*chemistry Volatile Organic Compounds/*analysis Korla pear fruits fuzzy logic model metabolites sensory evaluation; |
| Notes: | "MedlineLiu, Yuan Xiang, Simin Zhang, Haipeng Zhang, Hongyan Wu, Cuiyun Tang, Zhanghu Wang, Jiangbo Xu, Juan eng Switzerland 2020/12/03 Molecules. 2020 Nov 27; 25(23):5567. doi: 10.3390/molecules25235567" |
