Influence of ripening stage and meteorological parameters on the accumulation pattern of polyphenols in greengages (Prunus mume Sieb. Et Zucc) by widely targeted metabolomic

Liu, Chang; Liu, Minxin; Yang, Lili; Zhang, Xiaoxu

doi:10.1016/j.crfs.2022.10.013

Cited by 6 publications

(2 citation statements)

References 43 publications

(46 reference statements)

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“…Chang Liu et al analyzed polyphenols at different maturity stages using ultrahigh-performance liquid chromatography-electrospray ionization triple quadrupole mass spectrometry (UPLC-QTRAP-MS/MS) technology and widely targeted metabolomics technology. The results showed that polyphenols first increased and then decreased under the influence of temperature, sunshine duration, humidity, and radiation during the greengage ripening process [22].…”

Section: Introductionmentioning

confidence: 97%

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Zhao

Liu

Qiu

et al. 2023

Foods

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The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the physicochemical characteristics and aroma composition of greengage wine. We carried out a comprehensive analysis using HPLC for the determination of organic acids and GC-MS for the determination of volatile aroma compounds, combined with sensory evaluation. The results showed that the red and yellow colors were the darkest in the high-alcohol group, while the citric acid content was the highest in the sake group (21.95 ± 2.19 g/L). In addition, the greengage wine steeped in 50% edible alcohol had more terpenes, a significantly higher concentration of acid–lipid compounds, and a more intense aroma compared to that of the low-alcohol group, whose typical aroma compounds were greatly reduced. The sensory results showed that the greengage wine treated with baijiu had a distinct alcoholic flavor, while almond flavors were more intense in the greengage wine treated with 15% edible alcohol. In this study, base liquor was used as the main influencing factor to provide new research ideas for the flavor optimization of soaked greengage wine.

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Section: Introductionmentioning

confidence: 97%

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Zhao

Liu

Qiu

et al. 2023

Foods

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“…is one of the most important stone fruit species which originates in China and has been cultivated in China for 3000 years 1,2 . Nowadays, it is increasingly more cherished by young people because of its rich nutrition, such as minerals, vitamins, organic acids 3 and other medicinal value 4 …”

Section: Introductionmentioning

confidence: 99%

Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit

Li,

Liu,

Segbo

et al. 2024

Flavour & Fragrance J

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Fruit aroma of Japanese apricot is distinct, and the specific volatile compounds are not clearly known during fruit development and during post‐harvest stage. This study therefore aimed to explore the volatile compounds present during these stages. The volatile compounds were analysed by headspace solid‐phase microextraction and gas chromatography–mass spectrometry. OAV, PCA and electronic nose techniques were used to determine the characteristic aroma components. Enzyme‐linked immunoassay (ELISA) was also applied to determine the activity of enzymes. The results showed that in the cultivars ‘Xiyeqing’ a total of 52 components that included 20 terpenes, 15 aldehydes, 9 esters, 3 ketones and 5 other substances were detected during fruit development and post‐harvest stage. While in the cultivar ‘Xiaoyezhugan’ a total of 49 components that included 25 terpenes, 7 aldehydes, 11 esters, 1 alcohol, 3 ketones and 2 other substances were also detected during fruit development and post‐harvest stage. We concluded that the characteristic volatile compounds of mature Japanese apricot fruit were (+)‐limonene, linalool, damascenone, β‐damascenone and nonanal, finding the basis for the fruity, floral and sweet aroma of the Japanese apricot fruit. Further analysis indicated that low temperature inhibited the synthesis of esters and terpenes, and dark conditions were more favourable to the synthesis of volatile compounds than light conditions. Short‐term storage of Japanese apricot fruit at room temperature and dark conditions was conducive for the maintenance of volatile compounds, and low‐temperature storage was the most destructive to the fruit volatile compounds. These findings form a theoretical foundation for exploring the specific volatile compound of Japanese apricot and helped to determine the optimal storage condition of post‐harvest stage for Japanese apricot fruit.

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Effect of Porphyra haitanensis polyphenols from different harvest periods on hypoglycaemic activity based on in vitro digestion and widely targeted metabolomic analysis

Chen,

Xu,

et al. 2024

Food Chemistry

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Influence of ripening stage and meteorological parameters on the accumulation pattern of polyphenols in greengages (Prunus mume Sieb. Et Zucc) by widely targeted metabolomic

Cited by 6 publications

References 43 publications

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit

Effect of Porphyra haitanensis polyphenols from different harvest periods on hypoglycaemic activity based on in vitro digestion and widely targeted metabolomic analysis

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