Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango (Mangifera indica L.) cv. ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’

Plants

Kriskamol Na Jom¹  Ye Lin Aung¹  Sudathip Sae-tan¹  Yaowapa Lorjaroenphon¹  Pinthip Rumpagaporn¹ 

[1] Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;

关键词: metabolomics;    flavoromics;    mango;    Nam Dok Mai;    ripening;    metabolites;   

DOI  :  10.3390/plants10102198

来源: DOAJ

【 摘 要 】

A metabolomics-flavoromics approach was conducted to assess the micromolecules of ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’ mango cultivars from two seasons. During ripening, FAMEs, FFAs, fatty alcohols, sterols, and organic acids were dominant at 0–2 days, whereas amino acids, sugars, and volatile organic compounds, including esters, alcohols, ketones, aldehydes, and terpenes, were at higher levels at 4–8 days. Nine metabolites (palmitic/linoleic/linolenic/citric/malic acids, β-sitosterol, sucrose, glycine, and leucine) and two volatile organic compounds (ethyl octanoate/decanoate) were related to ripening-associated changes within eight days. During ripening, sucrose at 6–8 days, citric/malic acid at 0–2 days, glycine and leucine at 4 days, and ethyl octanoate and ethyl decanoate at 8 days could be used as quality biomarkers for Nam Dok Mai Si Thong; palmitic/linoleic/linolenic acids at 0 days and β-sitosterol at 0–4 days could be used as quality biomarkers for Nam Dok Mai No. 4.

【 授权许可】

Unknown