Decoding flavor diversity in lemon varieties: a multivariate flavoromics approach coupled with statistical analysis for comprehensive flavor profiling.
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| Název: | Decoding flavor diversity in lemon varieties: a multivariate flavoromics approach coupled with statistical analysis for comprehensive flavor profiling. |
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| Autoři: | Lin Y; Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China., Zhu Y; Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China., Xu S; Guming Technology Group Co., Ltd., Taizhou, 318000, China., Ye Q; Hangzhou Mingbao Biological Technology Co., Ltd., Hangzhou 310000, China., Shao P; Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China; Moganshan Research Institute at Deqing Country Zhejiang University of Technology, Huzhou 313200, China. Electronic address: pingshao325@zjut.edu.cn. |
| Zdroj: | Food chemistry [Food Chem] 2025 Dec 01; Vol. 494, pp. 146119. Date of Electronic Publication: 2025 Aug 25. |
| Způsob vydávání: | Journal Article; Evaluation Study |
| Jazyk: | English |
| Informace o časopise: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Výrazy ze slovníku MeSH: | Citrus*/chemistry , Citrus*/classification , Volatile Organic Compounds*/chemistry , Flavoring Agents*/chemistry , Flavoring Agents*/isolation & purification, Gas Chromatography-Mass Spectrometry/methods ; Odorants/analysis ; Taste ; Fruit/chemistry ; Fruit/classification ; Multivariate Analysis ; Electronic Nose ; Humans |
| Abstrakt: | Lemon is widely valued for its bioactive components and unique flavor, which are influenced by diverse volatile organic compounds (VOCs). This study implemented flavoromics, a comprehensive profiling of flavor, combining non-volatile flavor with E-nose, HS-SPME-GC--MS, HS-GC-IMS, relative odor activity value (ROAV), and multivariate statistical analysis to systematically characterize the aroma profiles of five lemon varieties (Rough lemon, Key lime, Eureka lemon, Tahiti lime, and Rosso lemon). A total of 44 and 50 VOCs were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively. Strikingly, 50 aroma-active compounds and 38 differential markers were identified as critical drivers of flavor divergence, including some trace VOCs that exhibited disproportionately high odor contributions. The complementarity of above methods demonstrated high accuracy in lemon varietal discrimination, with Rough lemon and Rosso lemon exhibiting the most divergent profiles. This study provides a robust methodological framework for lemon flavor characterization and offers insights into the chemical basis of aroma differences. (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: HS-GC-IMS; HS-SPME-GC–MS; Lemon varieties; Multivariate statistical models; Relative odor activity value (ROAV); VOCs |
| Substance Nomenclature: | 0 (Volatile Organic Compounds) 0 (Flavoring Agents) |
| Entry Date(s): | Date Created: 20250904 Date Completed: 20251104 Latest Revision: 20251104 |
| Update Code: | 20251104 |
| DOI: | 10.1016/j.foodchem.2025.146119 |
| PMID: | 40907188 |
| Databáze: | MEDLINE |
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Nájsť tento článok vo Web of Science | Abstrakt: | Lemon is widely valued for its bioactive components and unique flavor, which are influenced by diverse volatile organic compounds (VOCs). This study implemented flavoromics, a comprehensive profiling of flavor, combining non-volatile flavor with E-nose, HS-SPME-GC--MS, HS-GC-IMS, relative odor activity value (ROAV), and multivariate statistical analysis to systematically characterize the aroma profiles of five lemon varieties (Rough lemon, Key lime, Eureka lemon, Tahiti lime, and Rosso lemon). A total of 44 and 50 VOCs were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively. Strikingly, 50 aroma-active compounds and 38 differential markers were identified as critical drivers of flavor divergence, including some trace VOCs that exhibited disproportionately high odor contributions. The complementarity of above methods demonstrated high accuracy in lemon varietal discrimination, with Rough lemon and Rosso lemon exhibiting the most divergent profiles. This study provides a robust methodological framework for lemon flavor characterization and offers insights into the chemical basis of aroma differences.<br /> (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
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| ISSN: | 1873-7072 |
| DOI: | 10.1016/j.foodchem.2025.146119 |