Chemotaxonomic Identification of Key Taste and Nutritional Components in ‘Shushanggan Apricot’ Fruits by Widely Targeted Metabolomics

Abstract

The chemotypic and the content variation in taste substances and nutrients in ‘Shushanggan apricot’ fruits were detected by UPLC-MS/MS. A total of 592 compounds were identified, of which sucrose contributed mainly to the sweet taste and malic acid and citric acid were important organic acids affecting sweet–sour taste. γ-linolenic acid, α-linolenic acid and linoleic acid were the dominant free fatty acids, and neochlorogenic acid and chlorogenic acid were the predominant phenolic acids. Fruit taste was positively correlated with sucrose and negatively correlated with malic acid and citric acid. The differential metabolites were significantly enriched in the biosynthesis of amino acids and 2-oxocarboxylic acid metabolism pathways, regulating the sugar and organic acid biosynthesis. Taste and nutrient differences could be revealed by variations in composition and abundance of carbohydrates, organic acids and amino acids. The purpose of this study was to provide a comprehensive chemical characterization of taste and nutrient compounds in ‘Shushanggan apricot’ fruits.

Metabolomics of chemical constituents as a tool for understanding the quality of fruits during development and processing operations

“…They stated accumulation of sugars, specifically sucrose, fructose, glucose using active 'galactose, fructose and mannose metabolism' pathways, however, a decrease in tyrosine, tryptophan and phenylalanine from half-ripe to over-ripe fruit. Cui et al (2022) used targeted metabolomic for chemotaxonomic identification of nutritional components in apricot fruit. A significant variation in the amount of sugar, organic acids and nutritional compounds was observed across different stages of apricot development.…”

“…(2023); Cui et al . (2022); Zhang et al . (2019) have explored the metabolomics techniques for the estimation of fruits metabolites and their composition as affected by regional distributions and environmental stresses.…”

“…Cui et al . (2022) used targeted metabolomic for chemotaxonomic identification of nutritional components in apricot fruit. A significant variation in the amount of sugar, organic acids and nutritional compounds was observed across different stages of apricot development.…”

“…Cui et al . (2022) reported a positive correlation of taste of apricot fruit with sugar and negative with organic acid. Sucrose contributes to sweet taste, whereas malic acid and citric acid affects the sweet–sour taste.…”

Comparative Anatomical and Transcriptomics Reveal the Larger Cell Size as a Major Contributor to Larger Fruit Size in Apricot

“…Apricot is usually recognized as one of the typical drupe members of the Rosaceae family [35]. Apricot fruits are rich in total soluble solids and vitamins [36,37], and their kernels are full of protein and carbohydrates [38], which makes apricots extremely valuable both economically and nutritionally. In general, the apricot widely cultivated all around the world refers to the species Prunus armeniaca L. (also called the 'common apricot') [39], although five other distinct apricot species including P. sibirica L., P. mume (Sieb.)…”