Scientia Agricultura Sinica ›› 2025, Vol. 58 ›› Issue (3): 564-581.doi: 10.3864/j.issn.0578-1752.2025.03.012

• HORTICULTURE • Previous Articles     Next Articles

Analysis of Differential Aroma Volatiles of Tainong No.1 Mango of Different Ripeness by Non-Targeted Metabolomics Based on Gas Chromatography-Mass Spectrometry

LUO ChaoDan1,2(), FENG ChunMei1,2,3, LI JianQiang1,2(), LI XinRong1,2, WEI Yong4, YANG LiYi5, LIU XiaoJin6, TAN He7, REN ErFang1,2, LUO XiaoJie1,2   

  1. 1 Guangxi Subtropical Crops Research Institute, Nanning 530001
    2 Guangxi Subtropical Fruits Processing Research Center of Engineering Technology, Nanning 530001
    3 Guangxi Engineering Research Center of Green and Efficient Development for Mango Industry, Nanning 530001
    4 Guangxi Guofeng Food Co., Ltd. Nanning 530001
    5 Guangzhou Daqiao Food Facility Co., Ltd. Guangzhou 510641
    6 Guangxi Renrenxiang Biotechnology Development Co., Ltd. Nanning 530200
    7 Guangxi Dingguagua Food Co., Ltd. Lingshan 535499, Guangxi
  • Received:2024-06-30 Accepted:2024-12-06 Online:2025-02-01 Published:2025-02-11
  • Contact: LI JianQiang

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Abstract:

【Objective】This study aimed to investigate the differences and variation patterns of volatile metabolites in Tainong No.1 mango at different maturities, and to identify the characteristic aroma components at each maturity stage of mangoes. 【Method】 The samples of Tainong No.1 mango at 6 ripeness stages, including raw fruits (less than 60%-ripened), insufficiently ripe fruits (60%-, 70%-, 80%-ripened), fully ripened fruits (90%-ripened), and overripe fruits (100%-ripened), were used as the research objects. The volatile metabolites during the ripening process of mango were identified by gas chromatography-mass spectrometry (GC-MS) non-targeted metabolomics. The metabolic differences between samples in different groups were analyzed by multivariate statistical analysis methods, and the differential metabolites were determined by variable importance in projection (VIP) and fold change (FC). The metabolic pathway enrichment analysis was carried out according to the Kyoto Encyclopedia of Genes and Gnomes (KEGG). 【Result】 A total of 220 volatile metabolites were identified in Tainong No.1 mango pulp. The content of volatile metabolites was the lowest in 60% ripened mangoes. In terms of 70%- to 90%-ripened mangoes, the content of volatile metabolites showed an increasing trend, and decreased when the fruits were 100%-ripened. Compared with mangoes ripened less than 60%, there were 5 differential metabolites in 60% ripened mangoes, and 67, 77, 81, and 82 differential metabolites in 70%-, 80%-, 90%-, and 100%- ripened mangoes, respectively, among which 63, 73, 71, and 71 were up-regulated differential metabolites. In 70%- to 100%-ripened fruits, the content of 11 terpenoids (phellandrene, 3-carene, limonene, α-pinene, β-pinene, and β-ocimene), 6 kinds of ester (ethyl hexanoate and propyl butyrate), as well as 2 kinds of ketones, 2 kinds of alcohol, and 1 hydrocarbon compound, all showed a significant increasing trend, which could be regarded as the characteristic aroma components when Tainong No.1 mangoes just start to ripen. (E, E)-3,5-Octadien-2-one was significantly up-regulated only in 70%-ripened fruits and could be used as the characteristic aroma component of 70%-ripened Tainong No.1 mangoes; (+)-delta cadinene and cis-calamenene could be used as the characteristic aroma components at 90% ripeness; terpinolene, germacrene D, longifolene, L(-)-borneol, and lavandulol could be used as the characteristic aroma components at 100% ripeness. The KEGG pathway analysis showed that the differential metabolites were mainly enriched in 4 pathways, including the biosynthesis of sesquiterpenes and triterpenes, the biosynthesis of monoterpenes, metabolic pathways, and the biosynthesis of secondary metabolites, and the overall of the these differential metabolites showed an upward trend. 【Conclusion】 The content of volatile metabolites in the pulp of 90%-ripened Tainong No.1 mango was the highest. There were significant differences in the volatile components, especially the metabolism of terpene substances, in mangoes at different ripeness. Using specific differential metabolites as potential markers to distinguish mangoes of specific maturities provided a basis for identifying ripeness of Tainong No.1 mango.

Key words: Mango, ripeness, non-targeted metabolomics, differential metabolites, metabolic pathways

Table 1

Sampling standards in Tainong No.1 mango of different ripeness"

成熟度 Ripening stages 组别Group 分组标准 Grouping standard
生果
Raw fruit		 6成熟以下
Ripened less than 60%		 A 果实未成熟，果肉硬，果皮青色，无香气
The fruit is unripe, which has the hard flesh, green skin and no aroma
青熟
Insufficiently ripe		 6成熟
60%-ripened		 B 果实发育成熟，果肉硬，果皮呈青色，果肉开始变黄，无香气
The fruit has ripened, which has the hard flesh, green skin and no aroma, the flesh begins to turn yellow
7成熟
70%-ripened		 C 果实发育成熟，果肉硬，果肉开始变黄，果皮转黄率<50%
The fruit has ripened, the flesh is hard and begins to turn yellow, the fruit has a small area of yellow skin (<50%)
8成熟
80%-ripened		 D 果实发育成熟，果肉硬，果肉开始变黄，果皮转黄率>50%
The fruit has ripened, the flesh is hard and begins to turn yellow, the fruit has an amount of intensive of yellow skin (>50%)
完熟
Fully ripe		 9成熟
90%-ripened		 E 果实发育充分，具有芒果固有的色香味，肉质较硬实，果皮黄色至深黄色
The fruit is fully ripened, with the intrinsic color and flavor of mango, the flesh is firm and the color of peel is yellow to dark yellow
过熟
Overripe		 10成熟
100%-ripened		 F 果实成熟过度，开始软化，果皮橘黄色，出现黑斑
The fruit is overripe, the flesh begins to soften, the peel is orange with the dark spots

Fig. 1

Correlational analysis of samples a: Correlation analysis of QC samples; b: Correlation analysis of test samples"

Fig. 2

Classification and proportion of metabolites in mangoes of different ripeness"

Fig. 3

PCA scatter plot of mango samples of different ripeness A: Ripeness below 60%; B: 60%-ripened; C: 70%-ripened; D: 80%- ripened; E: 90%- ripened; F: 100%- ripened. The same as below"

Fig. 4

Volcano plot of significantly different metabolites between mangoes of different ripeness and mangoes ripened less than 60% a: B vs A; b: C vs A; c: D vs A; d: E vs A; e: F vs A"

Fig. 5

Heat map of mango samples metabolites classification of different ripeness"

Fig. 6

Venn diagram of mango of different ripeness"

Table 2

Significantly different flavor compounds between mangoes of different ripeness and mangoes ripened less than 60%"

物质名称
Compound name		 B vs A C vs A D vs A E vs A F vs A
表达水平
Expression
level		 FC值
FC value		 VIP值
VIP
value		 表达水平
Expression level		 FC值
FC value		 VIP值
VIP
value		 表达水平
Expression level		 FC值
FC value		 VIP值
VIP
value		 表达水平
Expression level		 FC值
FC value		 VIP值
VIP
value		 表达水平
Expression level		 FC值
FC value		 VIP值
VIP
value
萜类
Terpenoids
 (+)-长叶环烯 (+)-Longicycline 下调Down 0.43 1.43 上调Up 2.59 1.09 上调Up 3.94 1.24 — — — — — —
(-)-α-荜澄茄油烯 (-)-alpha-Cubebene 下调Down 0.41 1.43 上调Up 2.07 1.01 上调Up 2.94 1.22 — — — — — —
水芹烯 Phellandrene — — — 上调Up 2.46 1.14 上调Up 2.28 1.18 上调Up 2.46 1.21 上调Up 2.46 1.14
β-水芹烯 beta-Phellandrene — — — 上调Up 3.03 1.15 上调Up 2.77 1.21 上调Up 2.64 1.22 上调Up 2.42 1.14
3-蒈烯 3-Carene — — — 上调Up 3.53 1.17 上调Up 3.11 1.22 上调Up 3.34 1.23 上调Up 3.49 1.16
柠檬烯 D-Limonene — — — 上调Up 2.48 1.14 上调Up 2.26 1.20 上调Up 2.48 1.22 上调Up 2.43 1.15
α-蒎烯 alpha-Pinene — — — 上调Up 3.00 1.14 上调Up 2.54 1.18 上调Up 3.04 1.21 上调Up 2.89 1.13
β-蒎烯 beta-Pinene — — — 上调Up 2.87 1.14 上调Up 2.54 1.20 上调Up 2.93 1.22 上调Up 2.78 1.14
β-罗勒烯 beta-Ocimene — — — 上调Up 3.22 1.15 上调Up 2.97 1.20 上调Up 2.79 1.22 上调Up 2.52 1.14
γ-松油烯 gamma-Terpinene — — — 上调Up 2.77 1.15 上调Up 2.44 1.21 上调Up 2.69 1.23 — — —
月桂烯 beta-Myrcene — — — 上调Up 2.20 1.14 上调Up 2.07 1.20 上调Up 2.27 1.22 上调Up 2.27 1.15
(Z)-3,7-二甲基-1,3,6十八烷三烯
(Z)3,7-dimethyl-1,3,6-octatriene		 — — — 上调Up 3.22 1.15 上调Up 2.97 1.20 上调Up 2.79 1.22 上调Up 2.52 1.14
2-甲基-6-亚甲基-1,7-辛二烯
2-methyl-6-methylene-1,7-Octadiene		 — — — 上调Up 2.51 1.13 上调Up 2.23 1.19 上调Up 2.58 1.21 上调Up 2.45 1.14
α-衣兰油烯 alpha-Muurolene — — — 上调Up 2.53 1.01 上调Up 2.04 1.04 上调Up 2.35 1.18 上调Up 2.30 1.05
γ-衣兰油烯 gamma-Muurolene — — — 上调Up 2.80 1.01 — — — 上调Up 2.32 1.18 上调Up 2.41 1.05
α-石竹烯 Humulene — — — — — — 上调Up 3.30 1.21 上调Up 4.57 1.24 — — —
反式石竹烯 Caryophyllene — — — — — — 上调Up 3.42 1.21 上调Up 4.58 1.24 — — —
(+)-β-柏木烯 (+)-β-Cedrene — — — — — — 上调Up 3.06 1.19 上调Up 3.92 1.24 — — —
α-柏木烯 alpha-Cedrene — — — — — — 上调Up 2.69 1.12 上调Up 2.15 1.18 上调Up 2.24 1.08
雪松烯 Cedrene — — — — — — 上调Up 3.46 1.21 上调Up 4.59 1.24 — — —
δ-杜松烯 delta-Cadinene — — — — — — — — — 上调Up 2.33 1.18 — — —
(1S,2E,6E,10R)-3,7,11,11-四甲基双环[8.1.0]十一碳-2,6-二烯
(1S,2E,6E,10R)-3,7,11,11-Tetramethyl bicycle [8.1.0] undeca-2,6-diene		 — — — — — — 上调Up 2.45 1.08 上调Up 2.29 1.14 上调Up 2.65 1.05
顺-菖蒲烯 cis-Calamenene — — — — — — — — — 上调Up 2.03 1.17 — — —
(-)-α-古芸烯 (-)-alpha-gurjunene — — — — — — — — — 上调Up 2.40 1.19 上调Up 2.53 1.09
异松油烯 Terpinolene — — — — — — — — — — — — 上调Up 2.57 1.15
大根香叶烯D Germacrene D — — — — — — — — — — — — 上调Up 2.43 1.01
长叶烯 Longifolene — — — — — — — — — — — — 上调Up 2.43 1.10
左旋龙脑 (+)-bornrol — — — — — — 下调Down 0.43 1.22 — — — 上调Up 0.27 1.17
薰衣草醇 Lavandulol — — — — — — 下调Down 0.44 1.21 — — — 上调Up 0.27 1.17
酯类
Esters		 己酸乙酯 Hexanoic acid ethyl ester — — — 上调Up 5.33 1.11 上调Up 4.05 1.11 上调Up 5.82 1.18 上调Up 6.28 1.10
丁酸丙酯 Butanoic acid propyl ester — — — 上调Up 4.01 1.20 上调Up 4.05 1.24 上调Up 4.25 1.23 上调Up 4.01 1.22
苯甲酸甲酯 Benzoic acid methyl ester — — — 上调Up 2.02 1.15 — — — — — — 上调Up 2.18 1.18
2-甲基丁酸苯甲酯
2-methyl- Butanoic acid, phenylmethyl ester		 — — — 上调Up 2.77 1.04 上调Up 3.30 1.10 上调Up 2.22 1.07 上调Up 2.61 1.05
3-己烯基乙酸酯 3-Hexen-1-ol, acetate — — — 上调Up 2.48 1.15 上调Up 2.33 1.19 上调Up 2.50 1.21 上调Up 2.49 1.14
2-氯乙基甲基丙烯酸酯
2-chloroethyl methacrylate		 — — — 上调Up 2.74 1.74 上调Up 2.46 1.20 上调Up 2.80 1.21 上调Up 2.66 1.14
戊酸苯甲基酯
Pentanoic acid, phenylmethyl ester		 — — — 上调Up 3.13 1.06 上调Up 3.76 1.11 上调Up 2.56 1.12 上调Up 3.00 1.07
丁酸芳樟酯 Linalyl butyrate — — — — — — 上调Up 3.42 1.21 上调Up 4.58 1.24 — — —
扁桃酸乙酯 Ethyl mandelate — — — — — — 上调Up 3.44 1.21 上调Up 4.61 1.24 — — —
酮类
Ketone
 2-甲基-3-(1-甲基乙基)-环戊酮
2-methyl-3-(1-methylethyl)-Cyclopentanone		 — — — 上调Up 2.46 1.15 上调Up 2.26 1.20 上调Up 2.48 1.21 上调Up 2.47 1.15
4-(2,6,6-三甲基-1,3-环己二烯-1-基)-2-丁酮
4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-
2-Butanone		 — — — 上调Up 2.03 1.02 上调Up 3.42 1.21 上调Up 4.48 1.25 — — —
2-甲基-4,6-辛二炔-3-酮
2-methyl-4,6-Octadiyn-3-one		 — — — 上调Up 2.49 1.15 上调Up 2.16 1.20 上调Up 2.44 1.22 上调Up 2.48 1.15
α-紫罗兰酮 alpha-Lonone — — — — — — 上调Up 3.24 1.21 上调Up 4.33 1.24 — — —
(E,E)-3,5-辛二烯-2-酮
(E, E)-3,5-Octadien-2-one		 — — — 上调Up 2.01 1.16 — — — — — — — — —
4-(2,6,6-三甲基-1-环己烯-1-基)-2-丁酮
4-(2,6,6-trimethyl-cyclohexen-1-yl)-2-Butanone		 — — — 上调Up 2.03 1.06 — — — — — — 上调Up 2.25 1.17
1,1-(1,4-亚苯基)双-乙酮
1,1'-(1,4-phenylene) bis-Ethanone		 — — — — — — 上调Up 3.14 1.21 上调Up 4.42 1.25 — — —
苄基甲基酮 Benzyl methyl ketone — — — — — — — — — 上调Up 2.01 1.22 上调Up 2.17 1.16
2,2,3-三甲基环丁酮
2,2,3-trimethyl-Cyclobutanone		 — — — 下调Down 0 1.20 下调Down 0 1.24 下调Down 0.32 1.24 下调Down 0 1.18
醛类
Aldehydes		 (E)-2-己烯醛 (E)-2-Hexenal 下调Down 0.40 1.53 下调Down 0 1.20 下调Down 0 1.24 下调Down 0 1.25 下调Down 0 1.22
2,4-二甲基苯甲醛
2,4-Dimethyl-benzaldehyde		 — — — — — — 上调Up 2.08 1.22 — — — — — —
醇类
Alcohol		 (E)-3-己烯醇 (E)-3-Hexen-1-ol 下调Down 0.48 1.44 下调Down 0 1.20 下调Down 0 1.24 下调Down 0 1.25 下调Down 0 1.12
2-环戊基乙醇 2-Cyclopentylethanol — — — 上调Up 2.44 1.14 上调Up 2.25 1.19 上调Up 2.44 1.21 上调Up 2.43 1.14
4-羟基苯甲醇
4-hydroxy-Benzene methanol		 — — — 上调Up 2.01 1.03 上调Up 3.47 1.20 上调Up 4.60 1.24 — — —
(E,E)-2,4-庚二烯-1-醇(E,E)-2,4-Heptadien-1-ol — — — 上调Up 2.44 1.14 上调Up 2.26 1.19 上调Up 2.45 1.21 上调Up 2.44 1.14
(R)-2-己醇 (R)-2-Hexanol — — — — — — — — — 上调Up 2.25 1.25 上调Up 3.22 1.17
反-2,顺6-壬二烯醇
trans-2, cis 6-Nonadien-1-ol		 — — — — — — — — — 下调Down 0.46 1.20 下调Down 0.30 1.17
烃类
Hydrocarbons		 1-辛烯 1-Octene 下调Down 0 1.55 下调Down 0 1.20 下调Down 0 1.24 下调Down 0 1.25 下调Down 0 1.18
双环戊二烯 Dicyclopentadiene — — — 上调Up 2.44 1.14 上调Up 2.25 1.19 上调Up 2.44 1.21 上调Up 2.44 1.14
正丁基苯 n-butyl-Benzene — — — 上调Up 2.71 1.15 上调Up 2.41 1.21 上调Up 2.63 1.23 — — —
2-乙基-1,4-二甲基-苯
ethyl-1,4-dimethyl-Benzene		 — — — 上调Up 2.05 1.16 — — — — — — 上调Up 2.04 1.15

Fig. 7

KEGG classification of differential metabolites a: C vs A; b: D vs A; c: E vs A; d: F vs A"

Fig. 8

KEGG enrichment map of differential metabolites a: C vs A; b: D vs A; c: E vs A; d: F vs A"

Fig. 9

Differential abundance scores a: C vs A; b: D vs A; c: E vs A; d: F vs A"

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