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ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 |
doi: 10.3389/fnut.2025.1536954
This article is part of the Research Topic Applications of metabolomics in the formation of food flavor View all articles
Characteristic of volatile flavor compounds in 'Fengtangli' plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS
Provisionally accepted- 1 Anshun University, Anshun, China
- 2 Guizhou Mountain Resources Research Institute, guiyang, China
The 'Fengtangli' plum (Prunus salicina Lindl.) is favoured by consumers for its characteristic flavor.The purpose of this study was to explore the characteristics of volatile flavor compounds in 'Fengtang' plum. The flavor compounds of both 'Fengtangli' and 'Siyueli' plums were analyzed using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF MS). The results revealed the presence of 495 volatile flavor compounds in 'Fengtangli' plum and 466 in 'Siyueli' plum. The relative concentrations of hydrocarbons, alcohols, ketones, and esters in 'Fengtangli' plum were significantly elevated compared to those detected in 'Siyueli' plum. Moreover, the sensorial attributes of sweetness, citrus, herbal, floral, and fruity notes were more prominent in 'Fengtangli' plum relative to those of 'Siyueli' plum. Through the integration of differential metabolite analysis and relative odor activity assessment, it is hypothesized that furan-2-pentyl; (E)-2-octenal; and 1-octen-3-one may represent the characteristic of volatile flavor compounds in 'Fengtangli' plum. The research results may provide a theoretical reference for the development and application of 'Fengtangli' plum and the study of the synthesis mechanism of characteristic flavor compounds.
Keywords: Characteristic flavor compounds, 'Fengtangli' plum, Flavor omics, Germplasm resources, 'Siyueli' plum
Received: 29 Nov 2024; Accepted: 17 Jan 2025.
Copyright: © 2025 Hu, Li, Ding, Zhang and Ren. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Xianfeng Hu, Anshun University, Anshun, China
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