Crabapple Ripening Taste and Metabolite Profiles Across Four Stages

A 1.6 MB Excel dataset from a 2026 study by Xiao-Hua Dai combines untargeted metabolomics and electronic tongue analysis to characterize the flavor and metabolite profiles of crabapple (Malus prunifolia) across four distinct ripening stages. The data likely contains measurements of sweetness, sourness, bitterness, astringency, and associated metabolites like sugars, flavonoids, and triterpenoids. It was published on figshare under a CC-BY-4.0 license.

Use Cases

• Modeling the relationship between sweetness and changes in fructose, glucose, and sucrose levels during ripening.
• Analyzing the reduction in sourness linked to changes in ketoglutaric acid and aconitate concentrations.
• Identifying bioactive compounds like flavonoids and triterpenoids for nutritional value assessment and targeted extraction.
• Correlating electronic tongue sensory data (sweetness, sourness, bitterness, astringency) with specific metabolite profiles.

Strengths

• Data integrates two analytical methods: broad-spectrum untargeted metabolomics and electronic tongue sensory analysis.
• Covers four distinct ripening stages, allowing for temporal dynamics analysis.
• Specific metabolites are identified, including diverse flavonoids, triterpenoids, and phenolic acids.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Description metadata is limited; actual data quality requires manual inspection after download.

Provenance

Source

figshare, author Xiao-Hua Dai

Collection Method

Combined broad-spectrum untargeted metabolomics with electronic tongue analysis.

Time Range

Covers four distinct ripening stages of crabapple.

Freshness

Last updated 2026-04-30 05:38:41; freshness should be verified.