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<p>The intricate patterns of flavor evolution mediated by volatile organic compounds (VOCs) in ‘Korla’ fragrant pears across different ripening stages are not fully understood, hindering strategies for optimizing fruit quality and post-harvest management. This study comprehensively investigated the dynamic changes in VOCs and related metabolic enzyme activities during pear ripening using an integrated approach of gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). A total of 108 VOCs were identified, revealing distinct shifts in aroma profiles during development. Aldehydes constituted the dominant volatile class in young fruits (30 days after full bloom, DAFB), characterized by compounds like 2-hexenal contributing grassy notes. As ripening progressed, aldehydes significantly declined, while esters and alcohols accumulated substantially, imparting sweet and fruity characteristics. Notably, the relative abundance of key aroma esters, including hexyl acetate, progressively increased with ripening, a trend corroborated by both analytical platforms. In contrast, alcohol acyltransferase (AAT) activity significantly decreased during ripening. This finding, coupled with the increasing ester content, highlights the crucial role of substrate availability from the fatty acid metabolism pathway in driving late-stage ester biosynthesis, despite reduced AAT activity. Specifically, 2-hexenal and hexyl acetate were identified as critical compounds reflecting the flavor evolution, with 2-hexenal’s sharp decline at 60 DAFB indicating a key transition point. This study clarifies the temporal dynamics of flavor-related VOCs and their regulatory metabolic enzymes in ‘Korla’ fragrant pear, providing crucial insights into the biochemical regulation of flavor development and offering a scientific basis for optimizing pear quality.</p> Graphical Abstract <p></p>

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Profiling aroma volatile formation in ‘Korla’ fragrant pear by combined GC-MS and GC-IMS analysis

  • 期刊论文

  • 发表日期：

    2026年5月19日

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  • Xiaohui Fu,
  • Lu Shi,
  • Wanlin He,
  • Menghua Lin,
  • Yahui Li,
  • Ying Liang,
  • Zhiyong Zhang

摘要

The intricate patterns of flavor evolution mediated by volatile organic compounds (VOCs) in ‘Korla’ fragrant pears across different ripening stages are not fully understood, hindering strategies for optimizing fruit quality and post-harvest management. This study comprehensively investigated the dynamic changes in VOCs and related metabolic enzyme activities during pear ripening using an integrated approach of gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). A total of 108 VOCs were identified, revealing distinct shifts in aroma profiles during development. Aldehydes constituted the dominant volatile class in young fruits (30 days after full bloom, DAFB), characterized by compounds like 2-hexenal contributing grassy notes. As ripening progressed, aldehydes significantly declined, while esters and alcohols accumulated substantially, imparting sweet and fruity characteristics. Notably, the relative abundance of key aroma esters, including hexyl acetate, progressively increased with ripening, a trend corroborated by both analytical platforms. In contrast, alcohol acyltransferase (AAT) activity significantly decreased during ripening. This finding, coupled with the increasing ester content, highlights the crucial role of substrate availability from the fatty acid metabolism pathway in driving late-stage ester biosynthesis, despite reduced AAT activity. Specifically, 2-hexenal and hexyl acetate were identified as critical compounds reflecting the flavor evolution, with 2-hexenal’s sharp decline at 60 DAFB indicating a key transition point. This study clarifies the temporal dynamics of flavor-related VOCs and their regulatory metabolic enzymes in ‘Korla’ fragrant pear, providing crucial insights into the biochemical regulation of flavor development and offering a scientific basis for optimizing pear quality.

Graphical Abstract