Salt-induced flavor metamorphosis in plums: A GC-IMS comparative study unraveling cultivar-dependent aroma evolution

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-19 DOI:10.1016/j.fochx.2025.103053

Shihui Zhang , Haoyu Zhou , Feng Wang , Lina Cheng , Qin Wang , Gengsheng Xiao , Lukai Ma , Dongjie Liu

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Abstract

This study investigated flavor evolution in four plum varieties, namely ‘Tuogu’ plum (TG), ‘Bingtang’ plum (BT), ‘Qilin’ plum (QL) and ‘Pingguo’ plum (PG) during salting using gas chromatography-ion mobility spectrometry (GC-IMS). We identified 57 volatile organic compounds (VOCs) in fresh/salted fruits, with eight key VOCs (heptanal, propanal, 3-methylbutanal, etc.) contributing apple, grassy, and fruity notes through ROAV analysis. Fresh TG exhibited dominant grassy/fruity flavors from heptanal and hexanal, while BT/QL/PG showed stronger apple notes from 3-methylbutyraldehyde. Salting reduced aldehydes but increased esters/alkenes/alcohols, with eight VOCs showing significant changes. Notably, S-TG preserved original aromas, whereas S-PG underwent flavor remodeling. Metabolic pathway modulation drove the transition from fresh grassy to complex salted-fruity profiles, providing critical insights for plum processing optimization.

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盐诱导的李子风味变态：GC-IMS对比研究揭示了品种依赖的香气进化

本研究采用气相色谱-离子迁移谱法（GC-IMS）研究了托古李（TG）、冰塘李（BT）、祁林李（QL）和平果李（PG） 4个李子品种在腌制过程中的风味演变。我们在新鲜/咸味水果中鉴定出57种挥发性有机化合物（VOCs），通过ROAV分析，其中8种关键VOCs（庚醛、丙醛、3-甲基丁醛等）产生了苹果味、草味和水果味。新鲜TG表现出庚醛和己醛的草/水果味为主，而BT/QL/PG表现出3-甲基丁醛较强的苹果味。盐降低了醛类，但增加了酯类/烯烃类/醇类，其中8种挥发性有机化合物表现出显著变化。值得注意的是，S-TG保留了原始香味，而S-PG则进行了风味重塑。代谢途径调节驱动了从新鲜草味到复杂盐味的转变，为李子加工优化提供了重要的见解。

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: 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.