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Objective Quantification Technique and Widely Targeted Metabolomics-Based Analysis of the Effects of Different Saccharidation Processes on Preserved French Plums

文献类型： 外文期刊

作者： Yan, Shengkun 1 ; Dong, Rong 1 ; Yang, Jiapeng 2 ; Wang, Guoqiang 1 ;

作者机构： 1.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China

2.Xinjiang Inst Engn, Sch Control Engn, Urumqi 830023, Peoples R China

关键词： French plums; preserved; weighted gene co-expression network analysis; widely targeted metabolomics; differential metabolic compounds

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）

ISSN：

年卷期： 2024 年 29 卷 9 期

页码：

收录情况： SCI

摘要： Vacuum saccharification significantly affected the flavor and color of preserved French plums. However, the correlation between color, flavor, and metabolites remains unclear. Metabolites contribute significantly to enhancing the taste and overall quality of preserved French plums. This study aimed to investigate the distinctive metabolites in samples from various stages of the processing of preserved French plums. The PCF4 exhibited the highest appearance, overall taste, and chroma. Furthermore, utilizing UPLC and ESI-Q TRAP-MS/MS, a comprehensive examination of the metabolome in the processing of preserved French plums was conducted. A total of 1776 metabolites were analyzed. Using WGCNA, we explored metabolites associated with sensory features through 10 modules. Based on this, building the correlation of modules and objective quantification metrics yielded three key modules. After screening for 151 differentiated metabolites, amino acids, and their derivatives, phenolic acids, flavonoids, organic acids, and other groups were identified as key differentiators. The response of differential metabolites to stress influenced the taste and color properties of preserved prunes. Based on these analyses, six important metabolic pathways were identified. This study identified changes in the sensory properties of sugar-stained preserved prunes and their association with metabolite composition, providing a scientific basis for future work to improve the quality of prune processing.

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