文献类型：期刊文献

英文题名：Identification of Main Metabolites Correlated with Sensory Attributes of Diospyros Kaki.Cv.'Taishuu' Through a Large-Scale Comprehensive Analysis by Sensory Evaluation, Electronic Tongue and Metabolomics

作者：Yue, Zhihui[1,2] Gong, Bangchu[1] Cheng, Weiqiang[1] Wu, Kaiyun[1] Yang, Xu[1] Liu, Cuiyu[1] Dong, Yi[1] Xu, Yang[1]

第一作者：Yue, Zhihui

机构：[1] Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, 311400, China; [2] College of Forestry, Nanjing Forestry University, Nanjing, 210037, China

年份：2023

外文期刊名：SSRN

收录：EI(收录号：20230365038)

语种：英文

外文关键词：Biomolecules - Electronic tongues - Metabolites - Quality control - Regression analysis

摘要：Diospyros kaki. cv.'Taishuu' is currently the most popular sweet persimmon variety in the world. However, the metabolic causes of di?erences in taste are unknown due to the lack of a comprehensive investigation of metabolites in sweet persimmon fruit. Therefore, we took more than two thousand and five hundred samples of Taishuu sweet persimmons from thirteen provinces across China and established relevant sensory evaluation indexes applicable to taste quality, with flavor being the main factor influencing their overall taste. The flavor characteristics of different sweet persimmons were determined using an e-tongue, and regression analysis was performed to obtain richness as the main factor influencing flavor. Fifty differential metabolites, mainly amino acids, were identified by metabolomics techniques. And the highest correlation between richness and blue module was found by WGCNA, and twenty-three differential metabolites were identified, which can be used as a basis for the next study. This study can provide a theoretical basis for quality improvement of Taishuu sweet persimmon. ? 2023, The Authors. All rights reserved.