Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars

文献类型： 外文期刊

第一作者： Zhang, Wenjun

作者： Zhang, Wenjun;Du, Hongxia;Chen, Zilei;Mao, Jiangsheng;Zhu, Chao;Yan, Mengmeng;Qin, Hongwei;Bai, Bo;Hao, Qian;Zhang, Lulu;Abd El-Aty, A. M.;Abd El-Aty, A. M.

作者机构：

关键词： Pyrus spp.; Potential flavor factors; Metabolomics; Sensory attributes; Weighted correlation network analysis

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： Flavor profiles of various Pyrus spp. cultivars exhibit significant variations, yet the underlying flavor-contributing factors remain elusive. In this investigation, a comprehensive approach encompassing metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis was employed to elucidate the flavor disparities among Nanguoli, Korla fragrant pear, and Qiuyueli cultivars and uncover potential flavor contributor. The study comprehensively characterized the categories and concentrations of nonvolatile and volatile metabolites, and 925 metabolites were identified. Flavonoids and esters dominated the highest cumulative response, respectively. Utilizing weighted correlation network analysis (WGCNA), seven highly correlated modules were identified, yielding 407 pivotal metabolites. Further correlation analysis of the differential substances provided potential flavor constituents strongly associated with various sensory attributes; taste factors had a certain association with olfactory characteristics. Our findings demonstrated the manifestation of flavor was a result of the synergistic effect of various compounds; evaluation olfactory flavor necessitated a comprehensive consideration of taste substances.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序