Chen Di, Dong Hailong, Zhuang Lvyun, Wu Xiaopeng, Wu Bing, Lan Weijie, Su Miaomiao, Tao Guanhua, Xu Bingqiang, Xu Chunhua, Dong Wenjiang, Xu Zhi, Lyu Daizhu, Tan Lehe
Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China.
Food Chem X. 2025 Jul 16;29:102806. doi: 10.1016/j.fochx.2025.102806. eCollection 2025 Jul.
Consumers are particularly fond of jackfruit for its strong tropical aroma and distinctive flavor. However, significant differences in aroma and taste exist among various jackfruit varieties. This study investigated the aroma characteristics and metabolic profiles of two representative jackfruit cultivars, QY1H and XM1H. Results revealed distinct aroma profiles between the two varieties. Lipidomics analysis indicated remarkable differences in unsaturated fatty acid metabolism, with linoleic acid metabolism emerging as a key factor contributing to aroma variation. Differences in amino acid metabolism, particularly in leucine levels, were closely associated with aroma divergence in various jackfruit types. Additionally, carotenoid metabolism varied significantly between the two cultivars, with β-cyclocitral identified as a major aroma component in the XM1H variety. These findings provide new insights into the formation mechanisms of jackfruit aroma and offer valuable data for enhancing flavor quality and guiding future breeding programs.
消费者尤其喜爱菠萝蜜浓郁的热带香气和独特风味。然而，不同菠萝蜜品种之间在香气和味道上存在显著差异。本研究调查了两个代表性菠萝蜜品种QY1H和XM1H的香气特征和代谢谱。结果显示两个品种之间的香气谱截然不同。脂质组学分析表明，不饱和脂肪酸代谢存在显著差异，亚油酸代谢是导致香气变化的关键因素。氨基酸代谢的差异，尤其是亮氨酸水平的差异，与不同菠萝蜜品种的香气差异密切相关。此外，两个品种之间类胡萝卜素代谢差异显著，β-环柠檬醛被确定为XM1H品种的主要香气成分。这些发现为菠萝蜜香气形成机制提供了新见解，并为提高风味品质和指导未来育种计划提供了有价值的数据。
