Identification of volatile and non-volatile components of two lemons based on sensory characteristics, electronic sensing evaluation and untargeted metabolomics

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-09 DOI:10.1016/j.foodcont.2025.111717

Baogan He , Long Wan , Zengyi Song , Zichen Ni , Xutong Xiang , Luqi Yin , Binbin Wei , Liming Zhang , Xiaofan Wang

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引用次数: 0

Abstract

China's Citrus × limon Eureka (EU) and Citrus × limon Rosso (RO) have similar powder colors; however, EU is pricier, leading to instances of forgery. This study aimed to differentiate the two lemons by combining sensory characteristics, electronic sensing evaluation and untargeted metabolomics. Results showed that the electronic nose (E-nose) and electronic tongue (E-tongue) effectively distinguished the two varieties. EU's TPC (7.13 ± 0.16 mg GAE/g DW) and TFC (1.87 ± 0.03 mg RE/g DW) are twice RO's. EU demonstrates excellent antioxidant activity. UPLC-QTOF/MS untargeted metabolomics identified 251 non-volatile compounds, among which 73 differential metabolites mainly included flavonoids and terpenoids. Further KEGG analysis revealed that it was mainly related to the phenylpropanoid biosynthesis pathway. Correlation analysis revealed taxifolin's potential role in EU antioxidant properties. HS-GC-Orbitrap/MS analysis revealed nine significant volatile differences between two lemons, with 1-hexanol, hexanal, α-Terpineol, and perillaldehyde being the main substances for EU to exert antioxidant effects. Combined with sensory analysis, it can be concluded that camphor and isovaleraldehyde might potentially contribute to the bitterness and sourness of RO. Collectively, these findings suggested that EU had a higher nutritional value, and that electronic sensing evaluation could be effective tools to distinguish both species.

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基于感官特性、电子传感评价和非靶向代谢组学鉴定两种柠檬的挥发性和非挥发性成分

中国的Citrus × limon Eureka （EU）和Citrus × limon Rosso （RO）的粉末颜色相似；然而，欧盟更贵，导致伪造的情况。本研究旨在结合感官特性、电子传感评价和非靶向代谢组学对两种柠檬进行鉴别。结果表明，电子鼻（E-nose）和电子舌（E-tongue）能有效区分两个品种。欧盟的TPC（7.13±0.16 mg GAE/g DW）和TFC（1.87±0.03 mg RE/g DW）是RO的2倍。欧盟具有优异的抗氧化活性。UPLC-QTOF/MS非靶向代谢组学鉴定出251种非挥发性化合物，其中差异代谢物73种，主要为黄酮类化合物和萜类化合物。进一步的KEGG分析显示其主要与苯丙类生物合成途径有关。相关分析揭示了杉木素在欧盟抗氧化性能中的潜在作用。HS-GC-Orbitrap/MS分析显示，两种柠檬的挥发物有9种显著差异，EU发挥抗氧化作用的主要物质为1-己醇、己醛、α-松油醇和紫苏醛。结合感官分析，认为樟脑和异戊醛可能对RO的苦味和酸味有潜在的影响。综上所述，这些发现表明EU具有更高的营养价值，并且电子传感评价可以作为区分这两个物种的有效工具。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.