Spatiotemporal analysis of microstructure, sensory attributes, and full-spectrum metabolomes reveals the relationship between bitterness and nootkatone in Alpinia oxyphylla miquel fruit peel and seeds
文献类型： 外文期刊
作者： Chen, Xiaolu 1 ; Yang, Yong 2 ; Wang, Maoyuan 1 ; Tian, Qin 1 ; Jiang, Qian 1 ; Hu, Xuan 1 ; Ye, Weiguo 1 ; Shen, Wanyun 1 ; Luo, Xueting 1 ; Chen, Xueyan 1 ; Yuan, Chao 1 ; Wang, Dan 1 ; Wu, Tianrong 1 ; Li, Yulan 1 ; Fu, Wenna 1 ; Guan, Lingliang 1 ; Li, Xingfei 1 ; Zhang, Lingyan 4 ; Wang, Zhunian 1 ; Pan, Yonggui 2 ; Yan, Xiaoxia 1 ; Yu, Fulai 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Minist Agr & Rural Affairs, Hainan Prov Engn Res Ctr Trop Med Plants, Key Lab Biol & Cultivat Herb Med Haikou,Trop Crops, Haikou 571101, Peoples R China
2.Hainan Univ, Coll Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China
3.Guizhou Univ Tradit Chinese Med, Sch Pharm, Guiyang 550025, Peoples R China
4.Yunnan Agr Univ, Coll Trop Crops, Puer 665000, Peoples R China
关键词： Zingiberaceae; Aroma; Taste; Flavor; Bitter; Chemical composition; Nootkatone; Homologous medicinal food; Functional food; Pigment layer; Oil cell; Essential oil
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）
ISSN： 0963-9969
年卷期： 2024 年 191 卷
页码：
收录情况： SCI
摘要： The Alpinia oxyphylla fruit (AOF) is a popular condiment and traditional Chinese medicine in Asia, known for its neuroprotective compound nootkatone. However, there has not been a comprehensive study of its flavor or the relationship between sensory and bioactive compounds. To address this issue, we examined AOF's microstructure, flavor, and metabolomic profiles during fruit maturation. The key markers used to distinguish samples included fruit expansion, testa pigmentation, aril liquefaction, oil cell expansion, peel spiciness, aril sweetness, and seed bitterness. A full-spectrum metabolomic analysis, combining a nontargeted metabolomics approach for volatile compounds and a widely targeted metabolomics approach for nonvolatile compounds, identified 1,448 metabolites, including 1,410 differentially accumulated metabolites (DAMs). Notably, 31 DAMs, including nootkatone, were associated with spicy peel, sweet aril, and bitter seeds. Correlational analysis indicated that bitterness intensity is an easy-to-use biomarker for nootkatone content in seeds. KEGG enrichment analysis linked peel spiciness to phenylpropanoid and capsaicin biosynthesis, seed bitterness to terpenoid (especially nootkatone) biosynthesis, and aril sweetness to starch and sucrose metabolism. This investigation advances the understanding of AOF's complex flavor chemistry and underlying bioactive principle, encapsulating the essence of the adage: "no bitterness, no intelligence" within the realm of phytochemistry.
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