The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, PR China.
Basic Teaching Department, Guizhou Vocational College of Agriculture, Guizhou 551499, PR China.
Food Res Int. 2024 Jun;186:114347. doi: 10.1016/j.foodres.2024.114347. Epub 2024 Apr 18.
Although Z. mioga flower buds are popular among consumers for its unique spicy flavor, high nutritional and medicinal value, there are few reports on the formation and changes of the flavor during its growth and maturation process. The understanding of the profile of volatile compounds would help to unravel the flavor formation for Z. mioga flower buds during growth. The volatile changes in Z. mioga flower buds were analyzed by GC-MS and a total of 182 volatile compounds identified, and the terpenoids accounted for the most abundant volatile substances. Almost all the identified volatiles presented an intuitive upward trend throughout the growth period and reached the maximum at the later stage of development (DS3 or DS4). Regarding the PCA and HCA results, there were significant differences found among the four stages, and the DS3 was the critical node. The top 50 differential volatiles screened by OPLS-DA and PLS-DA were all up-regulated, and the correlation analysis indicated that terpenoids might synergize with other chemical types of volatiles to jointly affect the flavor formation of Z. mioga flower buds during growth. The association network for flavor omics revealed that the most important sensory flavor for Z. mioga flower buds were woody and sweet, and the main contribution compounds for the unique flavor contained β-guaiene, β-farnesene, δ-cadinene and citronellyl isobutanoate. Taken together, the results of this study provided a reference for flavor quality evaluation of flower buds and determination of the best harvest period.
虽然三叶花椒花蕾因其独特的辛辣风味、高营养价值和药用价值而受到消费者的欢迎，但关于其在生长和成熟过程中风味的形成和变化的报道很少。了解挥发性化合物的概况将有助于揭示三叶花椒花蕾在生长过程中的风味形成。通过 GC-MS 分析了三叶花椒花蕾的挥发性变化，共鉴定出 182 种挥发性化合物，萜类化合物含量最高。几乎所有鉴定出的挥发性物质在整个生长期间都呈现出直观的上升趋势，在发育后期（DS3 或 DS4）达到最大值。关于 PCA 和 HCA 的结果，四个阶段之间存在显著差异，DS3 是关键节点。OPLS-DA 和 PLS-DA 筛选出的前 50 个差异挥发性物质均上调，相关性分析表明萜类化合物可能与其他类型的挥发性物质协同作用，共同影响三叶花椒花蕾在生长过程中的风味形成。风味组学的关联网络表明，三叶花椒花蕾最重要的感官风味是木质和甜味，独特风味的主要贡献化合物包括β-愈创木烯、β-法呢烯、δ-杜松烯和香茅基异丁酸酯。综上所述，本研究结果为花蕾的风味品质评价和最佳收获期的确定提供了参考。
