Analysis of forage quality, volatile organic compounds and metabolic pathways in alfalfa (Medicago sativa L.) at different stages based on electronic nose and GC-MS

文献类型： 外文期刊

第一作者： Liu, Yichao

作者： Liu, Yichao;Wang, Zhijun;Bao, Jian;Si, Qiang;Liu, Mingjian;Sun, Pengbo;Ge, Gentu;Jia, Yushan;Liu, Yichao;Wang, Zhijun;Bao, Jian;Si, Qiang;Liu, Mingjian;Sun, Pengbo;Ge, Gentu;Jia, Yushan;Liu, Yichao;Wang, Zhijun;Bao, Jian;Si, Qiang;Liu, Mingjian;Sun, Pengbo;Ge, Gentu;Jia, Yushan;Sun, Lin;Liu, Tingyu

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关键词： Alfalfa; Electronic nose; GC-MS; Volatile organic compounds; Metabolic pathway

期刊名称：CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE （ 影响因子：6.6； 五年影响因子：6.6 ）

ISSN：

年卷期： 2024 年 11 卷 1 期

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收录情况： SCI

摘要： The odor of alfalfa (Medicago sativa L.), the most extensively cultivated forage, can interfere with livestock feeding. This study used an electronic nose in conjunction with gas chromatography-mass spectrometry (GC-MS) to examine the quality, volatile organic compounds (VOCs), and metabolic pathways of alfalfa at budding (X), early flowering (C), and full flowering (S) stages. Results showed that terpenoids increased first and then decreased with growth and development, heterocyclic substances decreased continuously, and alcohols and ketones increased. The crude protein and ether extract decreased and were positively correlated with terpenoids, heterocycles, and nitrogen and sulfur compounds, while the dry matter content, soluble carbohydrates, and neutral detergent fiber increased and were positively correlated with alcohols and ketones. The VOCs were most accumulated in the early flowering stages, which had more sweet and fruity flavors, and the main substances that differed from the budding stage and the full flowering stage were methyl heptanoate, butyl butyrate, beta-ionone, and other esters and terpenoids. The monoterpene, sesquiterpene, and triterpene pathways were up-regulated in the early flowering stage, and the phenyl-propylene synthesis pathway was up-regulated in the full flowering stage. These substances and pathways were key to further improving alfalfa odor, grade and utilization.

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