Volatile metabolomics reveals the characteristics of the unique flavor substances in oats
Oats is a cereal well known for its high nutritional value and unique flavor. This study investigated the metabolomics data from oats, wheat, and barley using broadly targeted GC–MS metabonomic techniques. A total of 437 volatile organic compounds (VOCs) were identified, of which 414 were shared met...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523004431 |
| _version_ | 1797383644322463744 |
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| author | Ting Wang Jinghong An Mingna Chai Zhiqiang zhu Yulian Jiang Xuejie Huang Bing Han |
| author_facet | Ting Wang Jinghong An Mingna Chai Zhiqiang zhu Yulian Jiang Xuejie Huang Bing Han |
| author_sort | Ting Wang |
| collection | DOAJ |
| description | Oats is a cereal well known for its high nutritional value and unique flavor. This study investigated the metabolomics data from oats, wheat, and barley using broadly targeted GC–MS metabonomic techniques. A total of 437 volatile organic compounds (VOCs) were identified, of which 414 were shared metabolites, with three metabolites unique to oats. Three hundred and seven differentially accumulated metabolites (DAMs) were screened from all the comparison groups, of which 27 metabolites were shared by oats and barley, and 121 shared by oats and wheat. Terpenoids and esters were the key metabolites determining the differences in flavor. A KEGG analysis indicated that the alpha-linolenic acid and phenylalanine pathways were the most significant metabolic pathways. The 42 DAMs found may be the main substances leading to the flavor differences between the different varieties. Overall, this study reveals the main reasons for the unique flavor of oats through metabolomic evidence. |
| first_indexed | 2024-03-08T21:24:59Z |
| format | Article |
| id | doaj.art-320ae3d2383a44739df271e2356cb5b9 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:24:59Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-320ae3d2383a44739df271e2356cb5b92023-12-21T07:36:54ZengElsevierFood Chemistry: X2590-15752023-12-0120101000Volatile metabolomics reveals the characteristics of the unique flavor substances in oatsTing Wang0Jinghong An1Mingna Chai2Zhiqiang zhu3Yulian Jiang4Xuejie Huang5Bing Han6College of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Lab of Germplasm Innovation and Utlization of Triticeae Crop at Universities of Inner Mongolia Autonomous Region, Hohhot 010018, ChinaCollege of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China; Reserach Institute of Biotechnology, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, ChinaCollege of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Lab of Germplasm Innovation and Utlization of Triticeae Crop at Universities of Inner Mongolia Autonomous Region, Hohhot 010018, ChinaCollege of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Lab of Germplasm Innovation and Utlization of Triticeae Crop at Universities of Inner Mongolia Autonomous Region, Hohhot 010018, ChinaCollege of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Lab of Germplasm Innovation and Utlization of Triticeae Crop at Universities of Inner Mongolia Autonomous Region, Hohhot 010018, ChinaCollege of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Lab of Germplasm Innovation and Utlization of Triticeae Crop at Universities of Inner Mongolia Autonomous Region, Hohhot 010018, ChinaCollege of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Lab of Germplasm Innovation and Utlization of Triticeae Crop at Universities of Inner Mongolia Autonomous Region, Hohhot 010018, China; Corresponding author at: College of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010018, China.Oats is a cereal well known for its high nutritional value and unique flavor. This study investigated the metabolomics data from oats, wheat, and barley using broadly targeted GC–MS metabonomic techniques. A total of 437 volatile organic compounds (VOCs) were identified, of which 414 were shared metabolites, with three metabolites unique to oats. Three hundred and seven differentially accumulated metabolites (DAMs) were screened from all the comparison groups, of which 27 metabolites were shared by oats and barley, and 121 shared by oats and wheat. Terpenoids and esters were the key metabolites determining the differences in flavor. A KEGG analysis indicated that the alpha-linolenic acid and phenylalanine pathways were the most significant metabolic pathways. The 42 DAMs found may be the main substances leading to the flavor differences between the different varieties. Overall, this study reveals the main reasons for the unique flavor of oats through metabolomic evidence.http://www.sciencedirect.com/science/article/pii/S2590157523004431Triticeae cropsOatsFlavor qualityMetabolomicsVolatile organic compounds |
| spellingShingle | Ting Wang Jinghong An Mingna Chai Zhiqiang zhu Yulian Jiang Xuejie Huang Bing Han Volatile metabolomics reveals the characteristics of the unique flavor substances in oats Food Chemistry: X Triticeae crops Oats Flavor quality Metabolomics Volatile organic compounds |
| title | Volatile metabolomics reveals the characteristics of the unique flavor substances in oats |
| title_full | Volatile metabolomics reveals the characteristics of the unique flavor substances in oats |
| title_fullStr | Volatile metabolomics reveals the characteristics of the unique flavor substances in oats |
| title_full_unstemmed | Volatile metabolomics reveals the characteristics of the unique flavor substances in oats |
| title_short | Volatile metabolomics reveals the characteristics of the unique flavor substances in oats |
| title_sort | volatile metabolomics reveals the characteristics of the unique flavor substances in oats |
| topic | Triticeae crops Oats Flavor quality Metabolomics Volatile organic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523004431 |
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