Comparative metabolomics profiling highlights unique color variation and bitter taste formation of Chinese cherry fruits

Zhenshan Liu; Hao Wang; Jing Zhang; Qing Chen; Wen He; Yong Zhang; Ya Luo; Haoru Tang; Yan Wang; Xiaorong Wang

doi:10.1016/j.foodchem.2023.138072

Comparative metabolomics profiling highlights unique color variation and bitter taste formation of Chinese cherry fruits

Food Chem. 2024 May 1:439:138072. doi: 10.1016/j.foodchem.2023.138072. Epub 2023 Nov 29.

Authors

Zhenshan Liu¹, Hao Wang², Jing Zhang³, Qing Chen⁴, Wen He⁵, Yong Zhang⁶, Ya Luo⁷, Haoru Tang⁸, Yan Wang⁹, Xiaorong Wang¹⁰

Affiliations

¹ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China. Electronic address: l33yona@163.com.
² College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China. Electronic address: wh2sky@163.com.
³ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China. Electronic address: 71281@sicau.edu.cn.
⁴ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu, Sichuan 611130, China. Electronic address: supnovel@sicau.edu.cn.
⁵ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu, Sichuan 611130, China.
⁶ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China. Electronic address: zhyong@sicau.edu.cn.
⁷ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China. Electronic address: luoya945@sicau.edu.cn.
⁸ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China. Electronic address: htang@sicau.edu.cn.
⁹ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu, Sichuan 611130, China. Electronic address: wangyanwxy@sicau.edu.cn.
¹⁰ College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu, Sichuan 611130, China. Electronic address: wangxr@sicau.edu.cn.

PMID: 38043274
DOI: 10.1016/j.foodchem.2023.138072

Abstract

Chinese cherry [Cerasus pseudocerasus (Lindl.) G.Don], native to China, is an economically important fruit crop with attractive colors and delicious flavors. However, the specific metabolites present in cherry fruits have remained unknown. Here, we firstly characterized 1439 metabolite components of Chinese cherry fruits, predominantly including amino acids, flavonoids, and phenolic acids. Moreover, we screened ten biomarkers of Chinese cherry accessions by ROC curve analysis. Among 250 flavonoids, 26 structurally unique anthocyanins collectively determined fruit color, with cyanidins playing a dominant role. Differences in accumulated metabolites between anthocyanin and proanthocyanidin pathways were likely responsible for the variation in fruit color, ranging from yellow to black purple. Meanwhile, we found limocitrin-7-O-glucoside, along with eight other compounds, as underlying contributors to bitter off-taste experienced in fruits. This study provides insights into the regulatory network of metabolites involved in color variation and bitterness formation and genetic improvement of Chinese cherry fruits.

Keywords: Bitter flavor; Cerasus pseudocerasus (Lindl.) G.Don; Chinese cherry; Color formation; Metabolomic profiling.

MeSH terms

Anthocyanins* / analysis
Color
Flavonoids / analysis
Fruit / chemistry
Metabolomics
Prunus* / genetics
Taste

Substances

Anthocyanins
Flavonoids