Dynamic characterization of volatile and non-volatile profiles during Toona sinensis microgreens growth in combination with chemometrics

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-21 DOI:10.1016/j.foodres.2025.116013

Beibei Zhang , Yunhui Zhai , Zichao Wu , Cheng Wang , Jingfang Zhang

{"title":"Dynamic characterization of volatile and non-volatile profiles during Toona sinensis microgreens growth in combination with chemometrics","authors":"Beibei Zhang , Yunhui Zhai , Zichao Wu , Cheng Wang , Jingfang Zhang","doi":"10.1016/j.foodres.2025.116013","DOIUrl":null,"url":null,"abstract":"<div><div>Toona sinensis microgreens (TSM) are popular for their aroma similar to Toona sinensis buds (TSB). This study characterized TSM across four developmental stages: sprout-appearing (M1), apical hook opening (M2), cotyledon unfolding and expansion (M3), and fully opened cotyledons (M4). Eighty-two volatile organic compounds (VOCs) were identified, with nineteen VOCs serving as key discriminators. Total VOC content increased during TSM development, with volatile sulfur compounds (VSCs) accounting for 71 %–81 %. Ter-4 (β-Cyclocitral), Ter-23 (α-Selinene) and Sul-13 (3-(Methylthio) propanoic acid ethyl ester) played a crucial role in balancing the overpowering odor-induced VSCs in M4. A total of 888 non-volatile metabolites were identified. Lipids, amino acids, phenolic acids, and flavonoids were the major components and regulated during TSM growth. Twenty-three non-volatile compounds were identified as potential biomarkers in M1, M2, and M4. Copaene, τ-cadinol, 2,3-dihydroxy-3-methylbutanoic acid, 9,10,11-trihydroxy-12-octadecenoic acid and 1-O-caffeoyl-β-d-glucose were screened as hub metabolites, making M1 stage had a woody, herbal aroma and potential bio-activities. Terpenoid (cis- and trans-caryophyllene, ursolaldehyde, sendanolactone, melianone lactone, meliasenin B) accumulation peaked at the M2 stage. Furthermore, cis- and trans-caryophyllene along with the only ester (10-Hydroxydecanoic acid, methyl ester), three dipeptides (L-leucyl-L-phenylalanine, Lysine-phenylalanine and Cyclo (Proline-Valine)) of M2 offered better sensory expectations for consumers. Sulfur metabolism was the most significant biological process in M4 compared to other stages, as all hub metabolites in M4 were VSCs and precursors related to VSC biosynthesis. These results provide insights into metabolic changes across TSM growth, offering valuable information for optimizing its cultivation and utilization.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116013"},"PeriodicalIF":7.0000,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996925003503","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Toona sinensis microgreens (TSM) are popular for their aroma similar to Toona sinensis buds (TSB). This study characterized TSM across four developmental stages: sprout-appearing (M1), apical hook opening (M2), cotyledon unfolding and expansion (M3), and fully opened cotyledons (M4). Eighty-two volatile organic compounds (VOCs) were identified, with nineteen VOCs serving as key discriminators. Total VOC content increased during TSM development, with volatile sulfur compounds (VSCs) accounting for 71 %–81 %. Ter-4 (β-Cyclocitral), Ter-23 (α-Selinene) and Sul-13 (3-(Methylthio) propanoic acid ethyl ester) played a crucial role in balancing the overpowering odor-induced VSCs in M4. A total of 888 non-volatile metabolites were identified. Lipids, amino acids, phenolic acids, and flavonoids were the major components and regulated during TSM growth. Twenty-three non-volatile compounds were identified as potential biomarkers in M1, M2, and M4. Copaene, τ-cadinol, 2,3-dihydroxy-3-methylbutanoic acid, 9,10,11-trihydroxy-12-octadecenoic acid and 1-O-caffeoyl-β-d-glucose were screened as hub metabolites, making M1 stage had a woody, herbal aroma and potential bio-activities. Terpenoid (cis- and trans-caryophyllene, ursolaldehyde, sendanolactone, melianone lactone, meliasenin B) accumulation peaked at the M2 stage. Furthermore, cis- and trans-caryophyllene along with the only ester (10-Hydroxydecanoic acid, methyl ester), three dipeptides (L-leucyl-L-phenylalanine, Lysine-phenylalanine and Cyclo (Proline-Valine)) of M2 offered better sensory expectations for consumers. Sulfur metabolism was the most significant biological process in M4 compared to other stages, as all hub metabolites in M4 were VSCs and precursors related to VSC biosynthesis. These results provide insights into metabolic changes across TSM growth, offering valuable information for optimizing its cultivation and utilization.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.