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Volume 13
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10.3390/life13071504
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Article

Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling

by
Huiyun Li
1,
Chaowang Ma
2,
Shunfu Li
1,
Huimin Wang
1,
Lisha Fang
1,
Jian Feng
1,
Yanmei Wang
1,
Zhi Li
1,
Qifei Cai
1,
Xiaodong Geng
1,* and
Zhen Liu
1,*
1
College of Forest, Henan Agricultural University, Zhengzhou 450002, China
2
Zhengzhou Zheng Shi Chemical Co., Ltd., Zhengzhou 450002, China
*
Authors to whom correspondence should be addressed.
Life 2023, 13(7), 1504; https://doi.org/10.3390/life13071504
Submission received: 8 June 2023 / Revised: 28 June 2023 / Accepted: 29 June 2023 / Published: 4 July 2023
(This article belongs to the Section Plant Science)
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Abstract

Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic compounds of ‘Panguxiang’ pear in total, including esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. In addition, the levels of sugars, organic acids and amino acids in ‘Panguxiang’ pear were investigated using high-performance liquid chromatography. In the aroma generation, glucose was the dominant sugar, followed by sucrose and fructose. At the development transferred storage stage, organic acids may not participate in aroma biosynthesis. The amino acids that may play potential roles in aroma substance synthesis are tyrosine and glycine. Through metabolomics analysis at different stages of ‘Panguxiang’ pear, we selected 65 key metabolites that were significantly related to glucose, sucrose, fructose, tyrosine and glycine, according to the trends of metabolite concentrations. Finally, we chose eight candidate metabolites (e.g., three esters, two aldehydes, one alcohol, one acid and one ketone) as the representative aroma substances of the ‘Panguxiang’ pear compared to the metabolome of the ‘Korla’ at stage Z5. Data and results from this study can help better understand the variations in aroma quality among pear varieties and assist in developing breeding programs for pear varieties.
Keywords: pear; flavor; metabolome; aroma pear; flavor; metabolome; aroma

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MDPI and ACS Style

Li, H.; Ma, C.; Li, S.; Wang, H.; Fang, L.; Feng, J.; Wang, Y.; Li, Z.; Cai, Q.; Geng, X.; et al. Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling. Life 2023, 13, 1504. https://doi.org/10.3390/life13071504

AMA Style

Li H, Ma C, Li S, Wang H, Fang L, Feng J, Wang Y, Li Z, Cai Q, Geng X, et al. Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling. Life. 2023; 13(7):1504. https://doi.org/10.3390/life13071504

Chicago/Turabian Style

Li, Huiyun, Chaowang Ma, Shunfu Li, Huimin Wang, Lisha Fang, Jian Feng, Yanmei Wang, Zhi Li, Qifei Cai, Xiaodong Geng, and et al. 2023. "Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling" Life 13, no. 7: 1504. https://doi.org/10.3390/life13071504

APA Style

Li, H., Ma, C., Li, S., Wang, H., Fang, L., Feng, J., Wang, Y., Li, Z., Cai, Q., Geng, X., & Liu, Z. (2023). Eight Typical Aroma Compounds of ‘Panguxiang’ Pear during Development and Storage Identified via Metabolomic Profiling. Life, 13(7), 1504. https://doi.org/10.3390/life13071504

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