Characterization of the aroma and flavor profiles of guava fruit (Psidium guajava) during developing by HS-SPME-GC/MS and RNA sequencing

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2024-11-06 DOI:10.1016/j.fochms.2024.100228

Jie Zhang , Yi Zhang , Shuaiyu Zou , Endian Yang , Ziyi Lei , Tingting Xu , Chen Feng

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引用次数: 0

Abstract

The flavor of guava, an important tropical fruit, is influenced by secondary metabolites. However, the mechanisms and processes underlying flavor formation in guava remain unclear. In this study, dynamic changes in volatile organic compounds (VOCs), sugars, and organic acids in guava peel and flesh across different developmental stages were investigated using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS) and high-performance liquid chromatography (HPLC). Here, we identified 90 VOCs, three sugars and eight organic acids. The dynamics of VOCs differ between the flesh and peel. The early developmental stages are more critical in influencing the variation of VOCs in the flesh, while VOC changes in peel occur more progressively across the developmental stages. By integrating transcriptomic and metabolomic analyses, we identified several key genes involved in VOC, sugar, and acid metabolism. This is the first study to describe the expression patterns of these genes throughout guava development, providing new insights into guava flavor development.

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通过 HS-SPME-GC/MS 和 RNA 测序表征番石榴果实（Psidium guajava）发育过程中的香气和风味特征

番石榴是一种重要的热带水果，其风味受次级代谢物的影响。然而，番石榴风味形成的机制和过程仍不清楚。本研究采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱法（GC-MS）和高效液相色谱法（HPLC）研究了番石榴果皮和果肉中挥发性有机化合物（VOC）、糖类和有机酸在不同发育阶段的动态变化。在这里，我们确定了 90 种挥发性有机化合物、3 种糖和 8 种有机酸。果肉和果皮中的挥发性有机化合物动态各不相同。早期发育阶段对果肉中挥发性有机化合物的变化影响更为关键，而果皮中挥发性有机化合物的变化在各个发育阶段更为渐进。通过整合转录组和代谢组分析，我们确定了参与挥发性有机化合物、糖和酸代谢的几个关键基因。这是首次描述这些基因在番石榴整个发育过程中表达模式的研究，为番石榴风味的形成提供了新的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.