Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-08-07 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102884

Kunli Xu, Sen Mei, Jiahuan Liu, Zirui Guo, Fanyu Meng, Yanbo Wang, Bei Wang

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引用次数: 0

Abstract

The contribution of non-volatile metabolites to the unique flavor formation in Citri Reticulatae Pericarpium (CRP) during aging remains poorly characterized. This study employed sensory evaluation, electronic tongue (E-tongue) assessment, untargeted metabolomics in conjunction with feature-based molecular networks (FBMN) to elucidate flavor differentials and metabolic mechanisms during the aging process of CRP. The results showed that extended aging time enhanced the bitterness, astringency, aftertaste-bitterness, aftertaste-astringency, and sweetness of the CRP. FBMN tool used for the first time to annotate flavonoid components of CRP. Multivariate statistical analyses revealed that of the total 1092 identified metabolites, 189 differed significantly during aging. Combined with the results of KEGG pathway analysis, phenylpropanoid biosynthesis, flavonoid biosynthesis, and flavone and flavonol biosynthesis were the main enrichment pathways during the aging process of CRP aging. The results of this study clarified the mechanisms behind non-volatile metabolite fingerprint changes and flavor formation during the CRP aging process.

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基于特征分子网络和代谢组学的柑橘果皮代谢产物和感官品质在衰老过程中的动态变化

在陈化过程中，非挥发性代谢物对柑橘果皮（CRP）独特风味形成的贡献尚不清楚。本研究采用感官评价、电子舌（E-tongue）评价、非靶向代谢组学以及基于特征的分子网络（FBMN）等方法，阐明了CRP在衰老过程中的风味差异和代谢机制。结果表明，延长陈酿时间可以增强CRP的苦味、涩味、余味-苦味、余味-涩味和甜度。首次使用FBMN工具对CRP的类黄酮成分进行标注。多变量统计分析显示，在1092种鉴定的代谢物中，189种在衰老过程中存在显著差异。结合KEGG通路分析结果，苯丙素生物合成、类黄酮生物合成、黄酮和黄酮醇生物合成是CRP老化过程中主要的富集途径。本研究结果阐明了CRP老化过程中非挥发性代谢物指纹变化和风味形成的机制。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.