Exploring flavour profile changes of strawberry fruits under different organic fertilizer strategies by combining HS-SPME-GC-MS and metabolomics

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-08-15 DOI:10.1016/j.jfca.2024.106653

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Abstract

This work focused on investigating the flavour formation of strawberry fruits (SFs) at three developmental phases treated by different types of organic fertilizers. A total of 92 volatile and 8595/6244 non-volatile compounds were identified using HS-SPME-GC–MS combined with non-targeted metabolomics. The predominant volatile components in SFs include esters and terpenes, and the application of organic fertilizers increased the contribution of characteristic volatile esters to the fruity aroma of SFs. Compared to the control group (CK), the peach branch (PB) and cow straw (CS) organic fertilizer groups reduced the major green-flavor compound, 3-hexenal, by 94.25 % and 28.44 %, respectively. The amino acids, polyphenols and salicylic acids were identified as important differential metabolites, and KEGG enrichment analysis revealed that flavour formation was primarily associated with amino acids metabolism. These insights provide a valuable theoretical basis for understanding flavour formation of fruits to enhance their sensory qualities through targeted regulation.

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结合 HS-SPME-GC-MS 和代谢组学探索不同有机肥策略下草莓果实风味的变化

这项工作的重点是研究草莓果实（SFs）在三个发育阶段经不同类型有机肥处理后的风味形成。利用 HS-SPME-GC-MS 结合非靶向代谢组学，共鉴定出 92 种挥发性化合物和 8595/6244 种非挥发性化合物。顺丰中最主要的挥发性成分包括酯类和萜烯类化合物，施用有机肥增加了特征挥发性酯类对顺丰果香的贡献。与对照组（CK）相比，桃枝（PB）和牛粪（CS）有机肥组分别减少了 94.25 % 和 28.44 % 的主要绿色香味化合物 3-己烯醛。氨基酸、多酚和水杨酸被确定为重要的差异代谢物，KEGG富集分析表明风味的形成主要与氨基酸代谢有关。这些见解为了解水果风味的形成提供了宝贵的理论基础，可通过有针对性的调控提高水果的感官品质。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

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