ArticleFoods (Basel, Switzerland)2022
Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 30 citations in OpenAlex.
- Univariate and multivariate QTL analyses provide insights into genetic architecture of variation of key volatile aroma compounds in cucumber (Cucumis sativus L.).TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2026Article
- Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturation.Food chemistry: X · 2026Article
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Effects of dietary prickly ash seeds supplementation on muscle development and volatile compounds of Hu sheep.Food chemistry. Molecular sciences · 2025Article
- Diversity of Volatile Profiles and Nutritional Traits Among 29 Cucumber Cultivars.Foods (Basel, Switzerland) · 2025Article
- Integrated Analysis of the Transcriptome and Metabolome Reveals the Network Regulating Fruit Taste in Sponge Gourd (Foods (Basel, Switzerland) · 2025Article
- Genome-Wide identification and expression analysis of CsABF/AREB gene family in cucumber (Cucumis sativus L.) and in response to phytohormonal and abiotic stresses.Scientific reports · 2025Article
- Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques.Foods (Basel, Switzerland) · 2024Article
- Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.Foods (Basel, Switzerland) · 2024Article
- Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham.Frontiers in nutrition · 2024Article
- Comparative Evaluation of Volatile Organic Compounds in Two Bottle Gourd Accessions with Distinct Fruit Shapes.Foods (Basel, Switzerland) · 2023Article
- Non-targeted metabolomic analysis for the comparative evaluation of volatile organic compounds in 20 globally representative cucumber lines.Frontiers in plant science · 2022Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic headspace solid-phase microextraction coupled with the gas chromatography-mass spectrometry method, the VOCs were analyzed in three representative cucumber cultivars, including YX, KX, and GX, with the best, middle, and worst flavor quality, respectively, which were selected from 30 cultivars after flavor quality evaluation. Principal component analysis revealed that the six biological replicates were grouped, indicating high reliability of the data. A total of 163 VOCs were detected. There were 28 differential VOCs in YX compared to GX, 33 differential VOCs in YX compared to KX, and 10 differential VOCs in KX compared to GX. Furthermore, K-means clustering analysis showed that 38 of the 43 no-overlapping differential VOCs were represented by the most abundant compounds detected in YX. The prevailing VOCs in YX included: hydrocarbons, aldehydes, and ketones. The data obtained in the present study extend our understanding the impact of cultivars on VOCs in cucumber and will help facilitate targeted breeding.
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