Eight Typical Aroma Compounds of 'Panguxiang' Pear during Development and Storage Identified via Metabolomic Profiling.

ABSTRACT: Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic compounds of 'Panguxiang' pear in total, including esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. In addition, the levels of sugars, organic acids and amino acids in 'Panguxiang' pear were investigated using high-performance liquid chromatography. In the aroma generation, glucose was the dominant sugar, followed by sucrose and fructose. At the development transferred storage stage, organic acids may not participate in aroma biosynthesis. The amino acids that may play potential ro

SUBMITTER: Li H 

PROVIDER: S-EPMC10381515 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature