Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis
The flavor profiles of cherries cultivated in greenhouse and those grown in open fields show significant variations, however, the underlying flavor-contributing factors remain unidentified. Hence, a joint investigation with widely targeted metabolomics analysis, volatile fingerprint analysis, and de...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524006904 |
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| author | Wenjun Zhang Dongzi Zhu Jiangsheng Mao Hongxia Du Hongwei Qin Jiawei Wang Chao Zhu Mengmeng Yan Bo Bai |
| author_facet | Wenjun Zhang Dongzi Zhu Jiangsheng Mao Hongxia Du Hongwei Qin Jiawei Wang Chao Zhu Mengmeng Yan Bo Bai |
| author_sort | Wenjun Zhang |
| collection | DOAJ |
| description | The flavor profiles of cherries cultivated in greenhouse and those grown in open fields show significant variations, however, the underlying flavor-contributing factors remain unidentified. Hence, a joint investigation with widely targeted metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis for the Russia 8 and Tieton cherry cultivars was conducted using UPLC-MS/MS and GC × GC-TOFMS to clarify the flavor differences of open-air and greenhouse-grown cherries. The study found that open-air cultivation could lead to the accumulation of non-volatile flavor substances and prompted appearance of higher acidity, astringency, plum-like flavor, and fresh herb notes; most of differential metabolites were significantly positively correlated with astringency, plum-like flavor and bitterness. Through correlation analysis and path analysis, potential flavor components and key important pathways contributing to flavor disparities were provided, and light intensity, soil moisture content, temperature and humidity were inferred as the main factors affecting the flavor profiles of open-air and greenhouse-grown cherries. |
| format | Article |
| id | doaj-art-5c1ab44517ed4415bd6d87fabaceda8f |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-5c1ab44517ed4415bd6d87fabaceda8f2025-08-20T02:38:11ZengElsevierFood Chemistry: X2590-15752024-12-012410180210.1016/j.fochx.2024.101802Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysisWenjun Zhang0Dongzi Zhu1Jiangsheng Mao2Hongxia Du3Hongwei Qin4Jiawei Wang5Chao Zhu6Mengmeng Yan7Bo Bai8Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, ChinaInstitute of Pomology, Shandong Academy of Agricultural Sciences, Taian, Shandong 250100, ChinaShandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, ChinaShandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, ChinaShandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, ChinaInstitute of Pomology, Shandong Academy of Agricultural Sciences, Taian, Shandong 250100, ChinaShandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, ChinaShandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China; Corresponding authors.Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China; Corresponding authors.The flavor profiles of cherries cultivated in greenhouse and those grown in open fields show significant variations, however, the underlying flavor-contributing factors remain unidentified. Hence, a joint investigation with widely targeted metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis for the Russia 8 and Tieton cherry cultivars was conducted using UPLC-MS/MS and GC × GC-TOFMS to clarify the flavor differences of open-air and greenhouse-grown cherries. The study found that open-air cultivation could lead to the accumulation of non-volatile flavor substances and prompted appearance of higher acidity, astringency, plum-like flavor, and fresh herb notes; most of differential metabolites were significantly positively correlated with astringency, plum-like flavor and bitterness. Through correlation analysis and path analysis, potential flavor components and key important pathways contributing to flavor disparities were provided, and light intensity, soil moisture content, temperature and humidity were inferred as the main factors affecting the flavor profiles of open-air and greenhouse-grown cherries.http://www.sciencedirect.com/science/article/pii/S2590157524006904Prunus spp.Flavor disparitiesDifferent planting environmentsWidely targeted metabolomicsAroma fingerprint analysisDescriptive sensory analysis |
| spellingShingle | Wenjun Zhang Dongzi Zhu Jiangsheng Mao Hongxia Du Hongwei Qin Jiawei Wang Chao Zhu Mengmeng Yan Bo Bai Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis Food Chemistry: X Prunus spp. Flavor disparities Different planting environments Widely targeted metabolomics Aroma fingerprint analysis Descriptive sensory analysis |
| title | Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis |
| title_full | Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis |
| title_fullStr | Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis |
| title_full_unstemmed | Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis |
| title_short | Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis |
| title_sort | insight into flavor difference of cherry prunus avium l grown in facility environment and outdoors through metabolomics and correlation analysis |
| topic | Prunus spp. Flavor disparities Different planting environments Widely targeted metabolomics Aroma fingerprint analysis Descriptive sensory analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524006904 |
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