Li Huiyun, Ma Chaowang, Li Shunfu, Wang Huimin, Fang Lisha, Feng Jian, Wang Yanmei, Li Zhi, Cai Qifei, Geng Xiaodong, Liu Zhen
College of Forest, Henan Agricultural University, Zhengzhou 450002, China.
Zhengzhou Zheng Shi Chemical Co., Ltd., Zhengzhou 450002, China.
Life (Basel). 2023 Jul 4;13(7):1504. doi: 10.3390/life13071504.
Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic compounds of 'Panguxiang' pear in total, including esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. In addition, the levels of sugars, organic acids and amino acids in 'Panguxiang' pear were investigated using high-performance liquid chromatography. In the aroma generation, glucose was the dominant sugar, followed by sucrose and fructose. At the development transferred storage stage, organic acids may not participate in aroma biosynthesis. The amino acids that may play potential roles in aroma substance synthesis are tyrosine and glycine. Through metabolomics analysis at different stages of 'Panguxiang' pear, we selected 65 key metabolites that were significantly related to glucose, sucrose, fructose, tyrosine and glycine, according to the trends of metabolite concentrations. Finally, we chose eight candidate metabolites (e.g., three esters, two aldehydes, one alcohol, one acid and one ketone) as the representative aroma substances of the 'Panguxiang' pear compared to the metabolome of the 'Korla' at stage Z5. Data and results from this study can help better understand the variations in aroma quality among pear varieties and assist in developing breeding programs for pear varieties.
香气是水果一项受人喜爱的特性，挥发性风味在决定消费者对水果产品的感知和接受度方面起着关键作用。然而，水果品质中有助于形成香气的代谢物组成尚不清楚。在本研究中，我们总共检测到了‘盘谷香’梨中的645种挥发性有机化合物，包括酯类、醇类、烷烃类、酸类、酮类、萜类和醛类。此外，还使用高效液相色谱法对‘盘谷香’梨中的糖、有机酸和氨基酸含量进行了研究。在香气生成过程中，葡萄糖是主要的糖类，其次是蔗糖和果糖。在发育转贮期，有机酸可能不参与香气生物合成。可能在香气物质合成中发挥潜在作用的氨基酸是酪氨酸和甘氨酸。通过对‘盘谷香’梨不同阶段的代谢组学分析，根据代谢物浓度变化趋势，我们筛选出了65种与葡萄糖、蔗糖、果糖、酪氨酸和甘氨酸显著相关的关键代谢物。最后，与Z5阶段的‘库尔勒’梨代谢组相比，我们选择了8种候选代谢物（如3种酯类、2种醛类、1种醇类、1种酸类和1种酮类）作为‘盘谷香’梨的代表性香气物质。本研究的数据和结果有助于更好地理解梨品种间香气品质的差异，并协助开展梨品种的育种计划。
