A systematic analysis of the sensory qualities of Asparagus cochinchinensis (lour.) Merr. From the four major production areas in China: Sensory characteristics, key flavor substances, and molecular mechanisms of flavor formation.

This study revealed the sensory characteristics, flavor components and formation mechanisms of Asparagus cochinchinensis (AC) (Lour.) through techniques such as electronic tongue, HS-SPME/GC-QQQ-MS/MS, UPLC-QTOF-MS, texture analysis and molecular docking. A total of 109 volatile organic compounds (VOCs) were detected and identified in AC. Hexanal, 1-octen-3-one, and (E, E)-2,4-nonadienal were identified as key aroma compounds imparting the grassy, fatty, and fruity flavors of AC from Sichuan, and are not negatively affected by 2-isopropyl-3-methoxyprazine (pea and earthy flavors). The results of e-tongue and volunteer evaluation concurrently indicated that bitterness was the most significant flavor difference of AC, with the lowest bitterness observed in Sichuan region (P < 0.01). Verified through molecular docking simulation and component knock in experiments that protodioscin is the key bitter component of AC. KEGG enrichment analysis revealed that the steroid biosynthesis pathway is crucial for the bitter taste formation.