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<p>Different varieties of mulberry fruits have distinct sensory properties and nutritional values. However, sensory properties and nutritional values in main varieties of mulberry fruits such as Baiyu (BY) and Moyu (MY) from Shandong Xiajin are not revealed. This study aims to evaluate the sensory properties, chemical profiles, and antioxidant activities of two main varieties of mulberry fruits from Shandong Xiajin, and reveal the relationship among them. Sensory properties were determined using electronic tongue and electronic nose, while chemical components were detected using ultra performance liquid chromatography-tandem mass spectrometry and gas chromatography-ion mobility spectrometry, respectively. Meanwhile, their antioxidant activities were evaluated using chemical reagent method. Our findings illustrated that a total of 81 volatile components (VOCs) were identified, and 28 differential VOCs were selected, most of which were present at higher levels in BY, explaining its stronger aroma performance. Metabolomics analysis suggested that 191 non-volatile components were detected, and 25 differential metabolites were identified. Differential metabolites such as kuromanin, rutin, and cyanidin O-syringic acid were significantly enriched in MY, whereas quercetin 3-O-malonylglucoside, pyridoxine 5′-phosphate, and chlorogenic acid were more abundant in BY. Antioxidant assays demonstrated that MY exhibited stronger DPPH, ABTS, and hydroxyl radical scavenging activities compared with BY, with an increase of 75.56%, 56.90%, and 38.21%, respectively. Correlation analysis confirmed that organic acids (such as kuromanin, Cyanidin O-syringic acid, and Cyanidin 3-O-malonylhexoside) and flavonoids (such as butein, luteolin, and quercetin) were the primary contributors to antioxidant activity. This study highlighted the differences in sensory characteristics, chemical composition, and antioxidant activity between the two varieties of mulberry fruits, providing a reference for their selective applications and a theoretical basis for quality improvement.</p>

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Comprehensive study of two varieties of mulberry (Morus sp.) fruits from Shandong Xiajin of China: sensory properties, chemical profiles, and antioxidant activity

  • 期刊论文

  • 发表日期：

    2026年1月21日

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  • Shuang Liu,
  • Hongjing Dong,
  • Tao Meng,
  • Buddhika Niroshie Perumpuli Arachchige,
  • Xiao Wang

摘要

Different varieties of mulberry fruits have distinct sensory properties and nutritional values. However, sensory properties and nutritional values in main varieties of mulberry fruits such as Baiyu (BY) and Moyu (MY) from Shandong Xiajin are not revealed. This study aims to evaluate the sensory properties, chemical profiles, and antioxidant activities of two main varieties of mulberry fruits from Shandong Xiajin, and reveal the relationship among them. Sensory properties were determined using electronic tongue and electronic nose, while chemical components were detected using ultra performance liquid chromatography-tandem mass spectrometry and gas chromatography-ion mobility spectrometry, respectively. Meanwhile, their antioxidant activities were evaluated using chemical reagent method. Our findings illustrated that a total of 81 volatile components (VOCs) were identified, and 28 differential VOCs were selected, most of which were present at higher levels in BY, explaining its stronger aroma performance. Metabolomics analysis suggested that 191 non-volatile components were detected, and 25 differential metabolites were identified. Differential metabolites such as kuromanin, rutin, and cyanidin O-syringic acid were significantly enriched in MY, whereas quercetin 3-O-malonylglucoside, pyridoxine 5′-phosphate, and chlorogenic acid were more abundant in BY. Antioxidant assays demonstrated that MY exhibited stronger DPPH, ABTS, and hydroxyl radical scavenging activities compared with BY, with an increase of 75.56%, 56.90%, and 38.21%, respectively. Correlation analysis confirmed that organic acids (such as kuromanin, Cyanidin O-syringic acid, and Cyanidin 3-O-malonylhexoside) and flavonoids (such as butein, luteolin, and quercetin) were the primary contributors to antioxidant activity. This study highlighted the differences in sensory characteristics, chemical composition, and antioxidant activity between the two varieties of mulberry fruits, providing a reference for their selective applications and a theoretical basis for quality improvement.