ArticleFood chemistry: X2024
Transcriptome and biochemical analyses reveal phenolic compounds-mediated flavor differences in loquat (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 8 citations in OpenAlex.
- Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS.Food chemistry: X · 2026Article
- Recent Advances in Omics Technology in Food Flavor.Foods (Basel, Switzerland) · 2026Review
- Article
- Foliar Application of MgO Nanoparticles Modulates Magnesium Nutrition and Fruit Quality in Loquat Under Mg-Deficient Conditions.Plants (Basel, Switzerland) · 2026Article
- Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality.BMC plant biology · 2025Article
- Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics.Food chemistry: X · 2025Article
- A comprehensive study on the fruit quality of a late-ripening mutant variety of plum.Food chemistry. Molecular sciences · 2025Article
- Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits.Food chemistry: X · 2024Article
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Authors and funding
11 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The novel loquat cultivar 'Chunhua No.1' (CH1) is a promising commercial cultivar. However, CH1 has texture characteristics different from those of common loquat, and its formation mechanism remains unclear. Here, we first identified the phenolic compounds of CH1 and its parent ('Dawuxing', DWX) and the effect on texture formation. The special presence of stone cells explained the flavor differences in CH1. Chlorogenic acid, neochlorogenic acid, and coniferyl alcohol were the main phenolic compounds in loquat, and the high content of coniferyl alcohol was a potential factor for the rough texture of CH1. Transcriptome reveals that phenylpropanoid metabolism was activated during CH1 fruit texture formation. Kyoto Encyclopedia of Genes and Genomes (KEGG) identified 51 structural genes involved in phenylpropanoid biosynthesis, and Weighted Gene Co-expression Network Analysis (WGCNA) identified four structural genes and 88 transcription factors. These findings provide new insights into the phenolic metabolism and flavor formation of loquat fruit.
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