文献类型： 外文期刊

作者： Wang, Ting ¹ ; An, Jinghong ¹ ; Chai, Mingna ¹ ; Zhu, Zhiqiang ¹ ; Jiang, Yulian ¹ ; Huang, Xuejie ¹ ; Han, Bing ¹ ;

作者机构： 1.Inner Mongolia Agr Univ, Coll Life Sci, Hohhot 010018, Peoples R China

2.Key Lab Germplasm Innovat & Utlizat Triticeae Crop, Hohhot 010018, Peoples R China

3.Inner Mongolia Acad Agr & Anim Husb Sci, Reserach Inst Biotechnol, Hohhot 010031, Peoples R China

关键词： Triticeae crops; Oats; Flavor quality; Metabolomics; Volatile organic compounds

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： 2023 年 20 卷

页码：

收录情况： SCI

摘要： Oats is a cereal well known for its high nutritional value and unique flavor. This study investigated the metabolomics data from oats, wheat, and barley using broadly targeted GC-MS metabonomic techniques. A total of 437 volatile organic compounds (VOCs) were identified, of which 414 were shared metabolites, with three metabolites unique to oats. Three hundred and seven differentially accumulated metabolites (DAMs) were screened from all the comparison groups, of which 27 metabolites were shared by oats and barley, and 121 shared by oats and wheat. Terpenoids and esters were the key metabolites determining the differences in flavor. A KEGG analysis indicated that the alpha-linolenic acid and phenylalanine pathways were the most significant metabolic pathways. The 42 DAMs found may be the main substances leading to the flavor differences between the different varieties. Overall, this study reveals the main reasons for the unique flavor of oats through metabolomic evidence.