Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum

Dong Zhang; Fenglan Zhang; Xiaoyan Zhang; Zhenyu Cao; Xiaoqing Song; Tong Zhang; Zhongren Yang

doi:10.1016/j.fochx.2024.101979

Food Chemistry: X (Dec 2024)

Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum

Dong Zhang,
Fenglan Zhang,
Xiaoyan Zhang,
Zhenyu Cao,
Xiaoqing Song,
Tong Zhang,
Zhongren Yang

Affiliations

Dong Zhang: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China
Fenglan Zhang: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China; Corresponding authors at: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China.
Xiaoyan Zhang: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China
Zhenyu Cao: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China
Xiaoqing Song: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China
Tong Zhang: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China
Zhongren Yang: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement, Inner Mongolia Agricultural University, Hohhot 010018, China; Corresponding authors at: College of Horticultural and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China.

DOI: https://doi.org/10.1016/j.fochx.2024.101979
Journal volume & issue: Vol. 24
p. 101979

Abstract

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Allium mongolicum is a wild vegetable with high nutritional value and is famous for its taste and aroma. This study used headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography–mass spectrometry techniques to study the metabolic profile of A. mongolicum in different ecological environments. A total of 624 volatile organic compounds (VOCs) were identified. Ester compounds, heterocyclic compounds and terpenoids are the key metabolites that determine flavor differences. KEGG analysis showed that monoterpenoid biosynthesis, zein biosynthesis, α-linolenic acid metabolism and secondary metabolite biosynthesis were the most important metabolic pathways. Compared with Minqin A. mongolicum and Tengger A. mongolicum, Alxa A. mongolicum flavor substance notes sensory flavor has more green, fruity, sweet, floral, spicy, metallic, rose, almond, apple, grassy, tropical, citrus, fresh, herbal and other flavor combinations. Overall, this study reveals the main reason for the unique flavor of Alxa A. mongolicum through metabolomic evidence.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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