ArticleFoods (Basel, Switzerland)2023
Identification and Analysis of Metabolites That Contribute to the Formation of Distinctive Flavour Components of Laoxianghuang.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 14 citations in OpenAlex.
- Impacts of high-temperature and humidity transportation on rice quality: an integrated analysis of microbial community succession and flavor compound alterations.Frontiers in nutrition · 2026Article
- Quantitative Analysis of Flavonoids and Coumarins from Fingered Citron in Different Growth Periods and Their Regulatory Effects on Oxidative Stress.Foods (Basel, Switzerland) · 2025Article
- Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Foods (Basel, Switzerland) · 2024Article
- Advanced Mass Spectrometry-Based Biomarker Identification for Metabolomics of Diabetes Mellitus and Its Complications.Molecules (Basel, Switzerland) · 2024Review
- Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea.Foods (Basel, Switzerland) · 2023Article
- A novel FCTF evaluation and prediction model for food efficacy based on association rule mining.Frontiers in nutrition · 2023Article
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4 authors at 2 institutions in 1 country.
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Abstract
In addition to volatile compounds, metabolites also have a great effect on the flavour of food. Fresh finger citron cannot be eaten directly because of its spicy and bitter taste, so it is made into a preserved fruit product known as Laoxianghuang (LXH). To investigate the metabolites that have an effect on the flavour of LXH, untargeted metabolomics was performed using an ultrahigh-performance liquid chromatography with tandem mass spectrometry (UPLC-MS/MS), and the metabolites of the Laoxianghuang samples from different locations in the Chaoshan area were compared and analysed. A total of 756 metabolites were identified and distinct differences were revealed among the different Laoxianghuang samples. A total of 33 differential metabolites with the most significant changes were screened through further multivariate analytical steps, and each group of samples had unique metabolites. For instance, pomolic acid had the highest content in the JG sample, while L-glycyl-L-isoleucine was rich in the QS sample. Moreover, flavonoid metabolites made the greatest contribution to the unique flavour of Laoxianghuang. The metabolic pathways involved are the biosynthetic pathways of flavonoids, isoflavonoids, flavones, and flavonols. This study can provide some creative information for distinguishing the quality differences of Laoxianghuang from the perspective of metabolites and offer preliminary theoretical support to characterise the formation of flavour substances in Laoxianghuang.
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