Integration of HS-SPME-GC–MS and targeted metabolomics to elucidate the regional flavor characteristics and metabolic pathways of ‘Shushanggan’ apricots from core production areas in Xinjiang

Terpenoid biosynthesis was identified as a key pathway regulating apricot aroma. • Growing regions significantly shaped flavor profiles, each region has its unique, significant content of superior metabolites. • A total of 1438 volatile metabolites of 15 types, terpenoids were main components of volatile metabolites. • rOAV identified 27 key volatiles, 2-ethyl-4-hydroxy-3-methyl-2H-furan-5-one is a critical biomarker for regional origin, imparting fruity, sweet, and green odors. • Primary metabolic shifts (sugars, organic acids, amino acids) directly drive aroma formation. ‘Shushanggan’ apricots are strongly favored by consumers because of their high nutritional profile and unique flavor. However, their flavor characteristics significantly differ among different production areas, and the underlying mechanism remains unclear. Herein, targeted metabolomics was integrated with HS-SPME-GC–MS to analyze apricot metabolites across seven core production areas. Notably, sucrose (highest in Kashi (KS; 413,029.33 μg·g −1 ), organic acids, including malic acid and oleanolic acid, which were highest in Gongliu (GL), and γ-aminobutyric acid (highest in Tekes (TKS; 1365.06 μg·g −1 ) were the major components. Terpenoids were the main contributors to aroma. Twenty-seven characteristic volatiles were identified via the rOAV. Regional habitat significantly influenced metabolite accumulation, with strong correlations between nonvolatile metabolites and key volatiles. This study elucidates regional variations in apricot flavor and the underlying biochemical mechanisms. These findings provide a theoretical basis for the development of high-value products and industrial optimization. Download: Download high-res image (190KB) Download: Download full-size image