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<p>Sugarcane juice is consumed as a beverage in many sugarcane growing countries. A metabolome characterization of the flavor variation in sugarcane juice is yet to be reported. In this paper, the effects of sugarcane varieties on sugarcane juice were studied using ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and headspace solid-phase micro-extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS). These methods enabled determination of volatile and non-volatile metabolome profiles. The results revealed a total of 1992 metabolites, and that juice from different sugarcane varieties had unique metabolic profiles. In addition, the diversity in composition and abundance of metabolites, including amino acids, alkaloids, phenolic acids, flavonoids, lipids, and others, as well as their derivatives in juices, resulted in significant differences in taste, giving the juices distinctive flavors. This research provides a theoretical basis and experimental pipeline to reveal flavor differences in sugarcane juices from different sugarcane varieties, which may have important scientific applications.</p>

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A Metabolomic Study Reveals Substantial Genetic Variation in Volatile and Non-Volatile Compounds in Sugarcane Juice

  • 期刊论文

  • 发表日期：

    2025年9月15日

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  • Xianli Li,
  • Hongbo Lou,
  • Ze Lu,
  • Lingling Dong,
  • Lilian He,
  • Fusheng Li

摘要

Sugarcane juice is consumed as a beverage in many sugarcane growing countries. A metabolome characterization of the flavor variation in sugarcane juice is yet to be reported. In this paper, the effects of sugarcane varieties on sugarcane juice were studied using ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and headspace solid-phase micro-extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS). These methods enabled determination of volatile and non-volatile metabolome profiles. The results revealed a total of 1992 metabolites, and that juice from different sugarcane varieties had unique metabolic profiles. In addition, the diversity in composition and abundance of metabolites, including amino acids, alkaloids, phenolic acids, flavonoids, lipids, and others, as well as their derivatives in juices, resulted in significant differences in taste, giving the juices distinctive flavors. This research provides a theoretical basis and experimental pipeline to reveal flavor differences in sugarcane juices from different sugarcane varieties, which may have important scientific applications.