一种系统性分析风味活性差异代谢物与 L. 多种豆荚成熟阶段相关性的方法
A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of L.
机构信息
Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China.
Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China.
出版信息
Molecules. 2023 Dec 28;29(1):180. doi: 10.3390/molecules29010180.
Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs. ROF stage, amino acid synthesis dominated; ROF vs. BRF featured nucleotide catabolism; BRF vs. PRF exhibited glycoside and flavonoid synthesis; and PRF vs. PBF involved secondary metabolite synthesis and catabolism. The PRF stage emerged as the optimal cherry-harvesting period. A correlation analysis identified core differential metabolites strongly linked to taste indicators, suggesting their potential as taste markers. Notably, nucleotides and derivatives exhibited significant negative correlations with glycosides and flavonoids during ripening. This research systematically analyzed flavor and active substances in green coffee beans during cherry ripening, offering valuable insights into substance formation in L.
咖啡樱桃含有影响烘焙咖啡豆质量的关键风味前体和化学物质，但对樱桃成熟过程中的代谢物变化知之甚少。本研究通过 KEGG 途径分析鉴定了 1078 种代谢物，发现了 46 种核心差异代谢物。在 GF 与 ROF 阶段，以氨基酸合成为主；ROF 与 BRF 阶段以核苷酸分解代谢为主；BRF 与 PRF 阶段以糖苷和类黄酮合成为主；PRF 与 PBF 阶段涉及次生代谢物的合成和分解代谢。PRF 阶段是樱桃收获的最佳时期。相关性分析确定了与口味指标密切相关的核心差异代谢物，表明它们可能成为口味标志物。值得注意的是，核苷酸及其衍生物在成熟过程中与糖苷和类黄酮呈显著负相关。本研究系统分析了绿咖啡豆在樱桃成熟过程中的风味和活性物质，为 L 中物质形成提供了有价值的见解。
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