« Previous AbstractEgg-Associated Germs Induce Salicylate Defenses but Not Render Plant Against a Global Invasive Fruit Fly Effectively    Next AbstractHow can plant-enriched natural environments benefit human health: a narrative review of relevant theories »

Life (Basel)

Title:		Eight Typical Aroma Compounds of 'Panguxiang' Pear during Development and Storage Identified via Metabolomic Profiling
Author(s):		Li H; Ma C; Li S; Wang H; Fang L; Feng J; Wang Y; Li Z; Cai Q; Geng X; Liu Z;
Address:		"College of Forest, Henan Agricultural University, Zhengzhou 450002, China. Zhengzhou Zheng Shi Chemical Co., Ltd., Zhengzhou 450002, China"
Journal Title:		Life (Basel)
Year:		2023
Volume:		20230704
Issue:		7
Page Number:		-
DOI:		10.3390/life13071504
ISSN/ISBN:		2075-1729 (Print) 2075-1729 (Electronic) 2075-1729 (Linking)
Abstract:		"Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic compounds of 'Panguxiang' pear in total, including esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. In addition, the levels of sugars, organic acids and amino acids in 'Panguxiang' pear were investigated using high-performance liquid chromatography. In the aroma generation, glucose was the dominant sugar, followed by sucrose and fructose. At the development transferred storage stage, organic acids may not participate in aroma biosynthesis. The amino acids that may play potential roles in aroma substance synthesis are tyrosine and glycine. Through metabolomics analysis at different stages of 'Panguxiang' pear, we selected 65 key metabolites that were significantly related to glucose, sucrose, fructose, tyrosine and glycine, according to the trends of metabolite concentrations. Finally, we chose eight candidate metabolites (e.g., three esters, two aldehydes, one alcohol, one acid and one ketone) as the representative aroma substances of the 'Panguxiang' pear compared to the metabolome of the 'Korla' at stage Z5. Data and results from this study can help better understand the variations in aroma quality among pear varieties and assist in developing breeding programs for pear varieties"
Keywords:		aroma flavor metabolome pear;
Notes:		"PubMed-not-MEDLINELi, Huiyun Ma, Chaowang Li, Shunfu Wang, Huimin Fang, Lisha Feng, Jian Wang, Yanmei Li, Zhi Cai, Qifei Geng, Xiaodong Liu, Zhen eng Switzerland 2023/07/29 Life (Basel). 2023 Jul 4; 13(7):1504. doi: 10.3390/life13071504"