Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS
Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/12/8/691 |
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| author | Hao Guo Jun Lai Chun Li Haihong Zhou Chao Wang Weizhen Ye Yue Zhong Xuecheng Zhao Feng Zhang Jun Yang Shouchuang Wang |
| author_facet | Hao Guo Jun Lai Chun Li Haihong Zhou Chao Wang Weizhen Ye Yue Zhong Xuecheng Zhao Feng Zhang Jun Yang Shouchuang Wang |
| author_sort | Hao Guo |
| collection | DOAJ |
| description | Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-<i>O</i>-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits. |
| first_indexed | 2024-03-09T09:52:50Z |
| format | Article |
| id | doaj.art-5e2f0b1d3a7e4c769e0a265733051628 |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-09T09:52:50Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-5e2f0b1d3a7e4c769e0a2657330516282023-12-02T00:00:09ZengMDPI AGMetabolites2218-19892022-07-0112869110.3390/metabo12080691Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MSHao Guo0Jun Lai1Chun Li2Haihong Zhou3Chao Wang4Weizhen Ye5Yue Zhong6Xuecheng Zhao7Feng Zhang8Jun Yang9Shouchuang Wang10College of Tropical Crops, Hainan University, Haikou 570228, ChinaCollege of Tropical Crops, Hainan University, Haikou 570228, ChinaCollege of Tropical Crops, Hainan University, Haikou 570228, ChinaCollege of Tropical Crops, Hainan University, Haikou 570228, ChinaCollege of Tropical Crops, Hainan University, Haikou 570228, ChinaCollege of Tropical Crops, Hainan University, Haikou 570228, ChinaCollege of Tropical Crops, Hainan University, Haikou 570228, ChinaHainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, ChinaNational Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Tropical Crops, Hainan University, Haikou 570228, ChinaCollege of Tropical Crops, Hainan University, Haikou 570228, ChinaCoconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-<i>O</i>-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.https://www.mdpi.com/2218-1989/12/8/691coconutflavornutritional valueHS-SPME/GC-MSUHPLC-MS/MS |
| spellingShingle | Hao Guo Jun Lai Chun Li Haihong Zhou Chao Wang Weizhen Ye Yue Zhong Xuecheng Zhao Feng Zhang Jun Yang Shouchuang Wang Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS Metabolites coconut flavor nutritional value HS-SPME/GC-MS UHPLC-MS/MS |
| title | Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS |
| title_full | Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS |
| title_fullStr | Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS |
| title_full_unstemmed | Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS |
| title_short | Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS |
| title_sort | comparative metabolomics reveals key determinants in the flavor and nutritional value of coconut by hs spme gc ms and uhplc ms ms |
| topic | coconut flavor nutritional value HS-SPME/GC-MS UHPLC-MS/MS |
| url | https://www.mdpi.com/2218-1989/12/8/691 |
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