Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit

Abstract

The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic headspace solid-phase microextraction coupled with the gas chromatography–mass spectrometry method, the VOCs were analyzed in three representative cucumber cultivars, including YX, KX, and GX, with the best, middle, and worst flavor quality, respectively, which were selected from 30 cultivars after flavor quality evaluation. Principal component analysis revealed that the six biological replicates were grouped, indicating high reliability of the data. A total of 163 VOCs were detected. There were 28 differential VOCs in YX compared to GX, 33 differential VOCs in YX compared to KX, and 10 differential VOCs in KX compared to GX. Furthermore, K-means clustering analysis showed that 38 of the 43 no-overlapping differential VOCs were represented by the most abundant compounds detected in YX. The prevailing VOCs in YX included: hydrocarbons, aldehydes, and ketones. The data obtained in the present study extend our understanding the impact of cultivars on VOCs in cucumber and will help facilitate targeted breeding.

Non-targeted metabolomic analysis for the comparative evaluation of volatile organic compounds in 20 globally representative cucumber lines

“…However, consumer preferences for cucumbers varies vastly because of its distinct flavors. Because of this, numerous studies have been conducted to produce cucumbers with flavor characteristics suitable for different consumer preferences by enhancing the fruit quality through changes in cultivation methods ( Guler et al., 2013 ; Li et al., 2019 ; Shan et al., 2020 ; Du et al., 2022a ; Du et al., 2022b ; Mi et al., 2022 ; Zhang et al., 2022 ).…”

Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques

“…The composition of the flavor of tomato fruit encompasses both taste and smell, with taste primarily influenced by sugars and organic acids and smell predominantly determined by VOCs [33]. VOCs are primarily characterized by distinct aromas and serve a significant function in enhancing the flavor profiles of agricultural products, specifically fruits and vegetables [34][35][36]. In recent years, the field of VOC detection has witnessed a surge in research activity due to the ongoing advancements in detection technology [37].…”

Biochemical and Physiological Responses of Cucumis sativus L. to Application of Potential Bioinsecticides—Aqueous Carum carvi L. Seed Distillation By-Product Based Extracts

“…Approximately 1700 VOCs have been characterized in various plant volatile blends, where they provide details about the identity and physiological state of the plant [33]. Among them, more than 160 VOCs have been identified in cucumber plants [34]. The application of chemical pesticides [35,36] and plant extracts [4,37] can affect the emissions of VOCs.…”

“…As the plant extracts themselves contain VOCs with pest-repelling and deterring properties [30], the efficacy of a biopesticide depends on the mutual effect of the host plant and the sprayed VOCs. Generally, the detection of VOCs as chemicallysignaling molecules in plants is performed by gas chromatography-mass spectrometry methods [34,38,39].…”