Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits

文献类型： 外文期刊

第一作者： Chen, Di

作者： Chen, Di;Dong, Hailong;Wu, Xiaopeng;Xu, Zhi;Lyu, Daizhu;Tan, Lehe;Dong, Hailong;Tao, Guanhua;Zhuang, Lvyun;Su, Miaomiao;Wu, Xiaopeng;Xu, Zhi;Lyu, Daizhu;Wu, Bing;Lan, Weijie;Lyu, Daizhu;Xu, Bingqiang;Xu, Chunhua;Dong, Wenjiang

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关键词： Jackfruit; Aroma components; Fatty acids; Amino acids; Carotenoid

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： 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 beta-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.

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