Chemotaxonomic variation in volatile component contents and their correlation between climate factors in Chinese prickly ash peels (Zanthoxylum bungeanum Maxim.)

Zheng, Tao; Su, Ke-xing; Gao, Maosheng; Zhang, Ding-ling; Chen, Xiyan; Liu, Shu-ming

doi:10.1016/j.fochx.2021.100176

Cited by 13 publications

(13 citation statements)

References 27 publications

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“…In general, primary metabolites, especially sugars and organic acids, determined the fruit taste [26,27]. The accumulation of sugar, organic acids and other nutrient substances in fruit was regulated with the genetics and also influenced by cultivation conditions and environmental factors [28,29]. Nutrient concentrations and accumulation patterns in fruits were quite distinct, which was also regulated by fruit development [30].…”

Section: Discussionmentioning

confidence: 99%

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

2022

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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.

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Section: Discussionmentioning

confidence: 99%

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

2022

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“…Climate factors affect the biosynthesis and accumulation of bioactive metabolites in plants [ 38 ]. Olha Mykhailenko found that flavonoid compounds accumulation in Iris species is positively regulated by sunshine duration [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model

Zheng

Zhang

Sun

et al. 2022

Foods

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Climate affects Chinese prickly ash peel color directly through temperature and illumination and indirectly influences it through its effect on flavonoid compounds. In this study, a comprehensive evaluation strategy based on high performance liquid chromatography-mass spectrometry (HPLC-MS) technology and a structural equation model was applied to evaluate the effects of climate factors and flavonoids on Chinese prickly ash peel color. There were obvious geographical variations of peel color and flavonoid compounds with an obvious east–west distribution trend which were divided into high-altitude type and low-altitude type. Through path analysis, the wind speed, temperature and annual sunshine duration were found to be the key environmental factors affecting the flavonoids content and peel color, and their direct effects were higher than their indirect effect. Based on HPLC-MS technology and a structural equation model, correlation models of climatic factors and flavonoids with peel color were established, and the factors that had greater weight on pericarp color were obtained. Our results provide experimental evidence that climate factors affect the peel color by affecting flavonoid biosynthesis and accumulation, reveal the geographical variation of peel color and flavonoid component contents in Chinese prickly ash peel, establish a quantization color method for rapid evaluation of peel quality, expand on the influence of climatic factors on flavonoids content and peel coloration and promote agricultural practice in areas with similar climatic conditions.

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“…Flavor is mainly determined by volatile components and is a key factor for consumers to accept dried AMR. Headspace gas chromatography mass spectrometry (HS-GC-MS) is a new and reliable method used to identify volatile compounds in foods, such as fermented rose jams [ 15 ], Dezhou braised chicken [ 16 ], dry-cured fish [ 17 ], yak milk [ 18 ], soybeans [ 19 ], tea [ 20 ], Chinese prickly ash peels [ 21 ], canned bamboo shoots [ 22 ], and fresh-cut yams [ 23 ]. HS-GC-MS was used to analyze the changes of volatile components in fried Tricholoma matsutake Singer under different heating temperatures and times [ 24 ], and a total of 40 signals that corresponded to 24 compounds were identified.…”

Section: Introductionmentioning

confidence: 99%

Effects of Drying Methods on the Volatile Compounds of Alliummongolicum Regel

Zhang

Cao

et al. 2022

Foods

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Allium mongolicum Regel (AMR) is a traditional Mongolian food. Various drying methods play an important role in foodstuff flavor. However, the effect of different drying methods on AMR is limited. In this study, freeze drying (FD), vacuum drying (VD), and hot-air drying (HAD) were applied to dry fresh AMR to a moisture content of 8% (wet basis); headspace gas chromatography mass spectrometry was adopted to identify volatile compounds in AMR; and principal component analysis and fingerprint similarity analysis based on the Euclidean distance was used to distinguish the fresh and three dried treatments. In total, 113 peaks were detected and 102 volatile compounds were identified. Drying causes significant changes to the amounts of volatile compounds in AMR, and the drying method plays a key role in determining which volatile compounds appear. Compared to FD, VD and HAD were more appropriate for drying AMR because the volatile compounds after VD and HAD were closer to those of fresh AMR. These findings can provide a scientific basis to help to preserve future seasonal functional food and aid in Mongolian medicine production.

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Chemotaxonomic variation in volatile component contents and their correlation between climate factors in Chinese prickly ash peels (Zanthoxylum bungeanum Maxim.)

Cited by 13 publications

References 27 publications

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

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

Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model

Effects of Drying Methods on the Volatile Compounds of Alliummongolicum Regel

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