Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics
文献类型： 外文期刊
作者： Chen, Jie 1 ; Wu, Fengnian 2 ; Wang, Huachen 3 ; Guo, Chunce 1 ; Zhang, Wengen 1 ; Luo, Peisi 4 ; Zhou, Jing 4 ; Hao, Wenwen 5 ; Yang, Guangyao 1 ; Huang, Jianjian 2 ;
作者机构： 1.Jiangxi Agr Univ, Jiangxi Prov Key Lab Bamboo Germplasm Resources &, Nanchang 330045, Peoples R China
2.Hanshan Normal Univ, Sch Life Sci & Food Engn, Chaozhou 521041, Peoples R China
3.Guangdong Ocean Univ, Coll Coastal Agr Sci, Zhanjiang 524088, Peoples R China
4.Guangxi Acad Agr Sci, Guangxi South Subtrop Agr Sci Res Inst, Longzhou 532415, Peoples R China
5.Sun Yat sen Univ Canc Ctr, Collaborat Innovat Ctr Canc Med, State Key Lab Oncol South China, Guangzhou 510060, Peoples R China
关键词： Baccaurea ramiflora; Taste; Metabolites profi ling; Non-targeted metabonomics analysis
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：8.022； ）
ISSN：
年卷期： 2023 年 12 卷 1 期
页码：
收录情况： SCI
摘要： Among the numerous fruit species of Baccaurea ramiflora Lour., 'LR' (white flesh) and 'BR' (pink flesh) are two kinds of local strains with high edibility. In order to study the metabolic causes of taste differences, we performed the non-targeted metabonomics analysis of 'LR' and 'BR' using LC-MS/MS. 541 metabolites were totally identifi ed, and 45 kinds of metabolites (carbohydrates, fatty acids, fl avonoids and terpenoids, etc.) were different between the two strains. The results indicate L-sorbose, D-(+)-glucose, citric acid, L-phenylalanine and oleamide, alpha-eleostearic acid were the main primary metabolites. The significant difference existed in pathways of unsaturated fatty acids between the studied two strains by pathway enrichment analysis. The results demonstrate that the different in composition, as well as the abundance of primary and secondary metabolites may be the potential causes of taste differences, which provides a new insight into the possible metabolic factors setting off the changing taste of B. ramiflora.(c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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