Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis

• Published in: Food Chemistry: X 2024-12, Vol.24, p.101802, Article 101802
• Main Authors: Zhang, Wenjun, Zhu, Dongzi, Mao, Jiangsheng, Du, Hongxia, Qin, Hongwei, Wang, Jiawei, Zhu, Chao, Yan, Mengmeng, Bai, Bo
• Format: Article
• Language: English
• Subjects: Aroma fingerprint analysis; Correlation analysis; Descriptive sensory analysis; Different planting environments; Flavor disparities; Prunus spp; Widely targeted metabolomics
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101802

The flavor profiles of cherries cultivated in greenhouse and those grown in open fields show significant variations, however, the underlying flavor-contributing factors remain unidentified. Hence, a joint investigation with widely targeted metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis for the Russia 8 and Tieton cherry cultivars was conducted using UPLC-MS/MS and GC × GC-TOFMS to clarify the flavor differences of open-air and greenhouse-grown cherries. The study found that open-air cultivation could lead to the accumulation of non-volatile flavor substances and prompted appearance of higher acidity, astringency, plum-like flavor, and fresh herb notes; most of differential metabolites were significantly positively correlated with astringency, plum-like flavor and bitterness. Through correlation analysis and path analysis, potential flavor components and key important pathways contributing to flavor disparities were provided, and light intensity, soil moisture content, temperature and humidity were inferred as the main factors affecting the flavor profiles of open-air and greenhouse-grown cherries. •A comprehensive approach was employed to explore flavor difference of cherries.•Open-field cultivation favored the accumulation of most nonvolatile flavor compounds.•Most metabolites showed correlations with astringency, plum-like and bitter flavor.•Potential flavor components contributing to flavor disparities were provided.•Key important pathways contributing to flavor disparities were displayed.