PDF(Pubmed)
Abstract：
Oats is a cereal well known for its high nutritional value and unique flavor. This study investigated the metabolomics data from oats, wheat, and barley using broadly targeted GC-MS metabonomic techniques. A total of 437 volatile organic compounds (VOCs) were identified, of which 414 were shared metabolites, with three metabolites unique to oats. Three hundred and seven differentially accumulated metabolites (DAMs) were screened from all the comparison groups, of which 27 metabolites were shared by oats and barley, and 121 shared by oats and wheat. Terpenoids and esters were the key metabolites determining the differences in flavor. A KEGG analysis indicated that the alpha-linolenic acid and phenylalanine pathways were the most significant metabolic pathways. The 42 DAMs found may be the main substances leading to the flavor differences between the different varieties. Overall, this study reveals the main reasons for the unique flavor of oats through metabolomic evidence.
摘要：
燕麦是一种以其高营养价值和独特风味而闻名的谷物。这项研究调查了燕麦的代谢组学数据，小麦,和大麦使用广泛靶向的GC-MS代谢组学技术。共鉴定出437种挥发性有机化合物(VOCs),其中414个是共享代谢物，有三种燕麦特有的代谢产物.从所有比较组中筛选出三百七个差异累积代谢物（DAMs），其中27种代谢物由燕麦和大麦共享，121只由燕麦和小麦共享。萜类和酯类是决定风味差异的关键代谢产物。KEGG分析表明α-亚麻酸和苯丙氨酸途径是最重要的代谢途径。发现的42种DAM可能是导致不同品种之间风味差异的主要物质。总的来说,本研究通过代谢组学证据揭示了燕麦独特风味的主要原因。
