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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

作者： Zhang, Wenjun 1 ; Bai, Bo 2 ; Du, Hongxia 1 ; Hao, Qian 3 ; Zhang, Lulu 4 ; Chen, Zilei 1 ; Mao, Jiangsheng 1 ; Zhu, Chao 1 ; Yan, Mengmeng 1 ; Qin, Hongwei 1 ; Abd El-Aty, A. M. 5 ;

作者机构： 1.Shandong Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Shandong Prov Key Lab Test Technol Food Qual & Sa, Jinan 250100, Shandong, Peoples R China

2.Shandong Acad Agr Sci, Inst Crop Germplasm Resources, Jinan 250100, Shandong, Peoples R China

3.Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China

4.Beijing Forestry Univ, Coll Biol Sci & Technol, Dept Food Sci & Engn, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China

5.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt

6.Ataturk Univ, Med Fac, Dept Med Pharmacol, TR-25240 Erzurum, Turkiye

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.

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