Integrated Metabolomics and Flavor Profiling Provide Insights into the Metabolic Basis of Flavor and Nutritional Composition Differences Between Sunflower Varieties SH363 and SH361.

ABSTRACT: Sunflower (Helianthus annuus L.) seeds exhibit variation in flavor and nutritional quality. In this study, we combined metabolomics (UPLC-MS/MS and GC-MS) with nutritional analysis and a database-driven flavoromics approach to elucidate the biochemical basis of quality differences between sunflower varieties SH361 and SH363. A total of 1448 seed metabolites were identified, with 242 varying between varieties (predominantly flavonoids and terpenoids). Based on the known aroma descriptors of identified metabolites, we inferred that SH363 would have a more intense nutty-aromatic flavor, whereas SH361 would be characterized by a predominantly sweet taste. SH363 seeds also contained ~50% oil (versus ~24% in SH361) and lower sugar content, indicating an inverse oil-sugar balance that is a

SUBMITTER: Li Y 

PROVIDER: S-EPMC12785768 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature