Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS.
Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS.
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DOI：
10.3390/metabo12080691
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发表时间：
2022-07-26
期刊：
影响因子：
4.1
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中科院分区：
文献类型：
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椰子是一种热带水果，其果肉具有较高的风味品质和营养价值；然而，椰子品种之间的差异仍不清楚。在这里，通过 HS-SPME/GC-MS 和 UHPLC-MS/MS 对两个椰子品种（海南高，HT 和绿矮，GD）在三个成熟阶段的挥发物和非挥发物进行了分析。四种代谢物类别的挥发物与良好的香气相关，包括碳氢化合物、苯类化合物、醇和酯，这些挥发物在GD中通常较高，特别是在椰子生长的7个月和9个月时。基于通路的代谢组学显示，HT 中黄酮醇及其衍生物显着富集，其中一些代谢物是 HT 果肉苦味的关键决定因素，包括山奈酚 7-O-葡萄糖苷（一种已知的苦味代谢物）。尽管 GD 中氨基酸（包括 L-丙氨酸、L-丝氨酸和 L-蛋氨酸）总体积累，但比较代谢组学显示 HT 果肉提供的维生素含量高于 GD。这项研究揭示了不同椰子品种果肉风味品质和营养价值的代谢途径和关键代谢物，并揭示了椰子果实风味形成和调节的可能机制。
Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-O-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.
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