Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum
Allium mongolicum is a wild vegetable with high nutritional value and is famous for its taste and aroma. This study used headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography–mass spectrometry techniques to study the metabolic profile of A. mongolicum in different e...
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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/S2590157524008678 |
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| author | Dong Zhang Fenglan Zhang Xiaoyan Zhang Zhenyu Cao Xiaoqing Song Tong Zhang Zhongren Yang |
| author_facet | Dong Zhang Fenglan Zhang Xiaoyan Zhang Zhenyu Cao Xiaoqing Song Tong Zhang Zhongren Yang |
| author_sort | Dong Zhang |
| collection | DOAJ |
| description | Allium mongolicum is a wild vegetable with high nutritional value and is famous for its taste and aroma. This study used headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography–mass spectrometry techniques to study the metabolic profile of A. mongolicum in different ecological environments. A total of 624 volatile organic compounds (VOCs) were identified. Ester compounds, heterocyclic compounds and terpenoids are the key metabolites that determine flavor differences. KEGG analysis showed that monoterpenoid biosynthesis, zein biosynthesis, α-linolenic acid metabolism and secondary metabolite biosynthesis were the most important metabolic pathways. Compared with Minqin A. mongolicum and Tengger A. mongolicum, Alxa A. mongolicum flavor substance notes sensory flavor has more green, fruity, sweet, floral, spicy, metallic, rose, almond, apple, grassy, tropical, citrus, fresh, herbal and other flavor combinations. Overall, this study reveals the main reason for the unique flavor of Alxa A. mongolicum through metabolomic evidence. |
| format | Article |
| id | doaj-art-ac87aa0eb438412aaad5c3d66b01fa0b |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ac87aa0eb438412aaad5c3d66b01fa0b2025-08-20T02:38:23ZengElsevierFood Chemistry: X2590-15752024-12-012410197910.1016/j.fochx.2024.101979Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicumDong Zhang0Fenglan Zhang1Xiaoyan Zhang2Zhenyu Cao3Xiaoqing Song4Tong Zhang5Zhongren Yang6College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China; Corresponding authors at: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China.College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China; Corresponding authors at: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China.Allium mongolicum is a wild vegetable with high nutritional value and is famous for its taste and aroma. This study used headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography–mass spectrometry techniques to study the metabolic profile of A. mongolicum in different ecological environments. A total of 624 volatile organic compounds (VOCs) were identified. Ester compounds, heterocyclic compounds and terpenoids are the key metabolites that determine flavor differences. KEGG analysis showed that monoterpenoid biosynthesis, zein biosynthesis, α-linolenic acid metabolism and secondary metabolite biosynthesis were the most important metabolic pathways. Compared with Minqin A. mongolicum and Tengger A. mongolicum, Alxa A. mongolicum flavor substance notes sensory flavor has more green, fruity, sweet, floral, spicy, metallic, rose, almond, apple, grassy, tropical, citrus, fresh, herbal and other flavor combinations. Overall, this study reveals the main reason for the unique flavor of Alxa A. mongolicum through metabolomic evidence.http://www.sciencedirect.com/science/article/pii/S2590157524008678Allium mongolicumFlavor substancesMetabolomicsVolatile organic compounds |
| spellingShingle | Dong Zhang Fenglan Zhang Xiaoyan Zhang Zhenyu Cao Xiaoqing Song Tong Zhang Zhongren Yang Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum Food Chemistry: X Allium mongolicum Flavor substances Metabolomics Volatile organic compounds |
| title | Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum |
| title_full | Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum |
| title_fullStr | Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum |
| title_full_unstemmed | Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum |
| title_short | Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum |
| title_sort | metabolomics revealed the characteristics of the unique flavor substances of alxa allium mongolicum |
| topic | Allium mongolicum Flavor substances Metabolomics Volatile organic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008678 |
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