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Identification and verification of key taste components in wampee using widely targeted metabolomics

文献类型： 外文期刊

作者： Yin, Qing-chun 1 ; Ji, Jian-bang 1 ; Zhang, Rong-hu 1 ; Duan, Zhou-wei 1 ; Xie, Hui 1 ; Chen, Zhe 4 ; Hu, Fu-chu 4 ; Deng, Hao 1 ;

作者机构： 1.Hainan Acad Agr Sci, Inst Agroprod Proc & Design, Key Lab Trop Fruit & Vegetable Cold Chain Hainan, Haikou 570100, Hainan, Peoples R China

2.Hainan Inst Food Control, Key Lab Trop Fruits & Vegetables Qual Safety Stat, Haikou 570311, Hainan, Peoples R China

3.Hainan Acad Agr Sci, Sanya Inst, Sanya 572019, Peoples R China

4.Hainan Acad Agr Sci, Inst Trop Fruit Trees, Key Lab Trop Fruit Tree Biol Hainan Prov, Haikou 570100, Hainan, Peoples R China

关键词： Wampee; Sweet taste; Sweet-sour taste; Cultivar; Metabolomics

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）

ISSN： 2590-1575

年卷期： 2022 年 13 卷

页码：

收录情况： SCI

摘要： Due to the lack of comprehensive evaluation of all metabolites in wampee, the metabolic reasons for taste differences are unclear. Here, two local varieties YF1 (sweet taste) and YF2 (sweet-sour taste), were selected for quality analysis, followed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based widely targeted metabolomic analysis. YF1 and YF2 were clearly separated by principal component analysis (PCA) and cluster analysis, and 449 metabolites were different between the cultivars, including 29 carbohydrates and 29 organic acids. Among them, D-galactose, D-mannose, and D-fructose 6-phosphate contributed mainly to the sweet taste of the YF1 wampee. L-citramalic acid, 2-hydroxyglutaric acid, and 3-methylmalic acid were the dominant organic acids in YF2 wampee, and therefore, contributed primarily to the sweet-sour taste. The differential metabolites were significantly enriched in the "ascorbate and aldarate metabolism" and "C5-branched dibasic acid metabolism" pathways. Ascorbate played a crucial role in the regulation of sugars and organic acids through those pathways. In addition, high-performance liquid chromatography (HPLC) based quantitative verification exhibited the same specific cultivar variations.

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