Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits
Plums (Prunus salicina and Prunus domestica) are prevalent in southwestern China, and have attracted interest owing to their delectable taste and exceptional nutritional properties. Therefore, this study aimed to investigate the nutritional and flavor properties of plum to improve its nutritional ut...
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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/S2590157524006783 |
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| author | Qiao Xiao Shiyuan Ye Hao Wang Shanshan Xing Wenli Zhu Haonan Zhang Jiawei Zhu Changbing Pu Dongqi Zhao Qiong Zhou Jin Wang Lijin Lin Dong Liang Xiulan Lv |
| author_facet | Qiao Xiao Shiyuan Ye Hao Wang Shanshan Xing Wenli Zhu Haonan Zhang Jiawei Zhu Changbing Pu Dongqi Zhao Qiong Zhou Jin Wang Lijin Lin Dong Liang Xiulan Lv |
| author_sort | Qiao Xiao |
| collection | DOAJ |
| description | Plums (Prunus salicina and Prunus domestica) are prevalent in southwestern China, and have attracted interest owing to their delectable taste and exceptional nutritional properties. Therefore, this study aimed to investigate the nutritional and flavor properties of plum to improve its nutritional utilization. Specifically, we determined the soluble sugars, organic acids, and phenolic components in 86 accessions using high-performance liquid chromatography. Notably, glucose, fructose, malic, and quinic acids were the predominant sweetness and acidity in plums, with sucrose contributing more to the sweetness of the flesh than the peel. Moreover, The peel contains 5.5 fold more phenolics than flesh, epicatechin, gallic acid, and proanthocyanidins C1 and B2 were the primary sources of astringency. Correlation and principal component analyses showed eight core factors for plum flavor rating, and a specific rating criterion was established. Conclusively, these findings provide information on the integrated flavor evaluation criteria and for enhancing optimal breeding of plums. |
| format | Article |
| id | doaj-art-7cffa90166644eb09b0bad5a8604eea5 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-7cffa90166644eb09b0bad5a8604eea52025-08-20T02:38:11ZengElsevierFood Chemistry: X2590-15752024-12-012410179010.1016/j.fochx.2024.101790Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruitsQiao Xiao0Shiyuan Ye1Hao Wang2Shanshan Xing3Wenli Zhu4Haonan Zhang5Jiawei Zhu6Changbing Pu7Dongqi Zhao8Qiong Zhou9Jin Wang10Lijin Lin11Dong Liang12Xiulan Lv13College of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaHanyuan County Agricultural and Rural Bureau, Ya'an 625000, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Corresponding author.College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Corresponding author.Plums (Prunus salicina and Prunus domestica) are prevalent in southwestern China, and have attracted interest owing to their delectable taste and exceptional nutritional properties. Therefore, this study aimed to investigate the nutritional and flavor properties of plum to improve its nutritional utilization. Specifically, we determined the soluble sugars, organic acids, and phenolic components in 86 accessions using high-performance liquid chromatography. Notably, glucose, fructose, malic, and quinic acids were the predominant sweetness and acidity in plums, with sucrose contributing more to the sweetness of the flesh than the peel. Moreover, The peel contains 5.5 fold more phenolics than flesh, epicatechin, gallic acid, and proanthocyanidins C1 and B2 were the primary sources of astringency. Correlation and principal component analyses showed eight core factors for plum flavor rating, and a specific rating criterion was established. Conclusively, these findings provide information on the integrated flavor evaluation criteria and for enhancing optimal breeding of plums.http://www.sciencedirect.com/science/article/pii/S2590157524006783PlumHPLCFruit flavorSensory evaluationAstringencyRating criteria |
| spellingShingle | Qiao Xiao Shiyuan Ye Hao Wang Shanshan Xing Wenli Zhu Haonan Zhang Jiawei Zhu Changbing Pu Dongqi Zhao Qiong Zhou Jin Wang Lijin Lin Dong Liang Xiulan Lv Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits Food Chemistry: X Plum HPLC Fruit flavor Sensory evaluation Astringency Rating criteria |
| title | Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits |
| title_full | Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits |
| title_fullStr | Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits |
| title_full_unstemmed | Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits |
| title_short | Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits |
| title_sort | soluble sugar organic acid and phenolic composition and flavor evaluation of plum fruits |
| topic | Plum HPLC Fruit flavor Sensory evaluation Astringency Rating criteria |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524006783 |
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