Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation
Volatile metabolomics was used to analyze volatile organic compounds in celery (Apium graveolens L. cv. Dayehuang) leaves and petioles under ultraviolet (UV) radiation. Results indicated that celery encompassed 328 terpenes, 299 esters, 178 heterocyclic compounds, and 166 ketones. The additional UV...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000598 |
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| author | Zhengnan Yan Zhixin Li Haokai Wang Haijie Dou Jinxiu Song Fang Ji Yanjie Yang Duo Lin |
| author_facet | Zhengnan Yan Zhixin Li Haokai Wang Haijie Dou Jinxiu Song Fang Ji Yanjie Yang Duo Lin |
| author_sort | Zhengnan Yan |
| collection | DOAJ |
| description | Volatile metabolomics was used to analyze volatile organic compounds in celery (Apium graveolens L. cv. Dayehuang) leaves and petioles under ultraviolet (UV) radiation. Results indicated that celery encompassed 328 terpenes, 299 esters, 178 heterocyclic compounds, and 166 ketones. The additional UV radiation altered ester and heterocyclic compound in celery leaves and changed terpenoids, aldehyde, and ester in celery petiole. The content of volatile organic compounds in leaves and petiole of celery under UV radiation was significantly higher than that grown without UV radiation. The content of 40 compounds with green, floral, woody, sweet, citrus, and fruity aromas have significantly altered in celery petioles. In addition, 24 compounds were significantly altered in celery leaves, including woody and sweet. Our study provides a valuable insight into the influences of UV radiation on different parts of celery flavor, and offers a possible way to alter the flavor quality of celery. |
| format | Article |
| id | doaj-art-1f1d50ca0003494ca2ce88c3bce4c572 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1f1d50ca0003494ca2ce88c3bce4c5722025-02-12T05:32:35ZengElsevierFood Chemistry: X2590-15752025-01-0125102213Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiationZhengnan Yan0Zhixin Li1Haokai Wang2Haijie Dou3Jinxiu Song4Fang Ji5Yanjie Yang6Duo Lin7College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China; Corresponding authors.College of Horticulture, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Intelligent Science and Engineering, Beijing University of Agriculture, Beijing 102206, ChinaCollege of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, ChinaKey Laboratory of Agricultural Engineering in Structure and Environment of MARA, College of Water Resources & Civil Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China; Corresponding authors.Volatile metabolomics was used to analyze volatile organic compounds in celery (Apium graveolens L. cv. Dayehuang) leaves and petioles under ultraviolet (UV) radiation. Results indicated that celery encompassed 328 terpenes, 299 esters, 178 heterocyclic compounds, and 166 ketones. The additional UV radiation altered ester and heterocyclic compound in celery leaves and changed terpenoids, aldehyde, and ester in celery petiole. The content of volatile organic compounds in leaves and petiole of celery under UV radiation was significantly higher than that grown without UV radiation. The content of 40 compounds with green, floral, woody, sweet, citrus, and fruity aromas have significantly altered in celery petioles. In addition, 24 compounds were significantly altered in celery leaves, including woody and sweet. Our study provides a valuable insight into the influences of UV radiation on different parts of celery flavor, and offers a possible way to alter the flavor quality of celery.http://www.sciencedirect.com/science/article/pii/S2590157525000598Ultraviolet radiationVolatile organic compoundsRelative odor activity valueFlavorGC–MS |
| spellingShingle | Zhengnan Yan Zhixin Li Haokai Wang Haijie Dou Jinxiu Song Fang Ji Yanjie Yang Duo Lin Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation Food Chemistry: X Ultraviolet radiation Volatile organic compounds Relative odor activity value Flavor GC–MS |
| title | Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation |
| title_full | Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation |
| title_fullStr | Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation |
| title_full_unstemmed | Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation |
| title_short | Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation |
| title_sort | volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation |
| topic | Ultraviolet radiation Volatile organic compounds Relative odor activity value Flavor GC–MS |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000598 |
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