Nam Dok Mai Mango (Mangifera indica L.) is considered as one of the famous tropical fruits in Thailand with an attractive taste and fragrance. A rapidly powerful comprehensive technique to investigate the aromatic as well as metabolic compounds is required to follow the ripening stage and identification of biomarkers in mango cv. Nam Dok Mai. To date, only a few omics-based studies have been published on the ripening process of mango. The present study aimed to establish an advanced omics-based approach using integrated metabolomics–flavoromic profiles to follow the ripening process of Nam Dok Mai Si Thong mango fruit. 56 metabolites and 33 flavor volatile components were detected in Nam Dok Mai Si Thong mango. Palmitic acid shown the highest content in lipid fraction of mango pulp (28%) followed by linolenic acid (25%) and linoleic acid (23%) at various ripening stages during ripening. β-Sitosterol (3.9%), campesterol (2.4%), and sitostanol (2.4%) were higher at day 0 of ripening. Glycine and leucine were highest at day 4 of ripening (3.4 and 3.0%, respectively). The highest sucrose level (48.7%) was observed at 8 days of ripening. Ethyl octanoate (6.2–9.5%) and ethyl decanoate (5.4–6.5%) were significantly higher at days 4 to 8 of ripening. Among 19 biomarkers measured, nine metabolites (palmitic acid, linoleic acid, linolenic acids, β-sitosterol, sucrose, citric acid, malic acid, glycine, and leucine), and 2 flavors (ethyl octanoate and ethyl decanoate) showed a good correlation with ripening-associated changes at days 0 to 8 during ripening. The biomarkers identified in this study could be used to track the ripening stages of Nam Dok Mai Si Thong mango.

中文翻译：

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综合代谢组学-风味组学方法评估芒果 (Mangifera indica L.) 品种 Nam Dok Mai Si Thong 成熟过程中的代谢变化

Nam Dok Mai芒果（Mangifera indica L.）被认为是泰国著名的热带水果之一，具有诱人的味道和香味。需要一种快速强大的综合技术来研究芳香化合物和代谢化合物，以跟踪芒果 cv 中的成熟阶段和生物标志物的鉴定。南多麦。迄今为止，只有少数基于组学的关于芒果成熟过程的研究发表。本研究旨在建立一种先进的基于组学的方法，使用综合代谢组学-风味特征来跟踪 Nam Dok Mai Si Thong 芒果果实的成熟过程。在 Nam Dok Mai Si Thong 芒果中检测到 56 种代谢物和 33 种风味挥发性成分。在成熟过程中的不同成熟阶段，棕榈酸在芒果浆脂质部分的含量最高（28%），其次是亚麻酸（25%）和亚油酸（23%）。β-谷甾醇 (3.9%)、菜油甾醇 (2.4%) 和谷甾醇 (2.4%) 在成熟的第 0 天较高。甘氨酸和亮氨酸在成熟的第 4 天最高（分别为 3.4 和 3.0%）。在成熟的 8 天观察到最高的蔗糖水平 (48.7%)。辛酸乙酯 (6.2–9.5%) 和癸酸乙酯 (5.4–6.5%) 在成熟的第 4 至 8 天显着升高。在测量的 19 种生物标志物中，9 种代谢物（棕榈酸、亚油酸、亚麻酸、β-谷甾醇、蔗糖、柠檬酸、苹果酸、甘氨酸和亮氨酸）和 2 种香料（辛酸乙酯和癸酸乙酯）与成熟过程中第 0 天到第 8 天与成熟相关的变化。