Integrative phenomics, metabolomics, and flavoromics reveal key quality indicators during the formation of flavor and bioactive compounds in Alpinia hainanensis (Zingiberaceae) fruit

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-07 DOI:10.1016/j.foodchem.2025.144602

Xiaolu Chen, Qin Tian, Zhenxia Chen, Qian Jiang, Xuan Hu, Dan Wang, Tianrong Wu, Xueting Luo, Langxing Yuan, Fulai Yu

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Abstract

Alpinia hainanensis seed (AHS) is a traditional spice and medicinal material with limited studies on its flavor and bioactive chemistry. This study integrated anatomical and microstructural analyses, flavor traits, and full-spectrum metabolome profiling using GC–MS and UPLC-MS/MS to characterize AHS quality. A total of 1543 metabolites were identified, with 41 key flavor compounds showing spatiotemporal specificity. Boiled and dried mature AHS exhibited optimal flavor with large dried fruit, dark and heavy seeds, and strong pungency. Different bioactive compounds peaked across 4–10 weeks post-anthesis, indicating stage-specific medicinal potential. Oil cell traits correlated with bioactive compounds of pinocembrin, cardamonin, and 3-carene accumulation, while bitterness correlated with pinocembrin. Postharvest processing enhanced seed pungency and increased peel terpenoids, supporting value-added utilization. Metabolite accumulation was associated with galactose, fatty acid, terpene, and phenylpropanoid pathways. These findings provide a foundation for refining A. hainanensis harvesting, processing, and utilization

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综合表型组学、代谢组学和风味组学揭示了海南扁豆果实风味和生物活性物质形成过程中的关键品质指标

海南高山种子（AHS）是一种传统的香料和药材，对其风味和生物活性化学研究较少。本研究利用GC-MS和UPLC-MS/MS对AHS质量进行了解剖和微观结构分析、风味特征和全谱代谢组分析。共鉴定出1543种代谢物，其中41种关键风味化合物具有时空特异性。煮熟和干燥的成熟果香表现出最佳的风味，果干大，种子深而重，刺激性强。不同的生物活性化合物在花后4-10 周达到峰值，表明了特定阶段的药物潜力。油脂细胞性状与皮诺曹素、小豆蔻素、3-蒈烯等生物活性物质积累相关，苦味与皮诺曹素相关。采后加工增强了种子的刺激性，增加了果皮萜类化合物，支持了增值利用。代谢物的积累与半乳糖、脂肪酸、萜烯和苯丙素途径有关。研究结果为海南古树的采收、加工和利用提供了理论依据

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.