Temporal profile of flavor and nutrition changes during peanut sprout growth using multi-omics

This study employed untargeted metabolomics, free amino acid (FAA) analysis, and gas chromatography-mass spectrometry (GC-MS) to investigate dynamic changes in the nutritional and flavor profiles of peanut sprouts during germination. Analysis revealed a core set of 184 upregulated metabolites and 137 downregulated metabolites across all germination stages during sprouting. Significant alterations were observed in the glycerophospholipid metabolism pathway, indicating key nutritional transformations. Specific amino acids – glutamic acid (Glu), arginine (Arg), proline (Pro), and histidine (His) – were strongly associated with flavor development. The accumulation of umami- and sweet-associated amino acids peaked on day 4 of germination, contributing to an optimal flavor balance. Furthermore, 61 volatile compounds were identified, with 14 major volatiles (including 6 aldehydes, 2 ketones, 4 alcohols, and 2 others) identified as key contributors to the flavor profile. Significant correlations were found between glycerophospholipid metabolism, FAAs, and volatile flavor compounds, suggesting their synergistic roles in the nutritional and flavor development of peanut sprouts. Collectively, these results provide valuable insights for improving the sensory quality and nutritional value of peanut-based products through metabolic regulation during germination. • Dynamic changes in nutritional and flavor were profiled during peanut germination. • Glycerophospholipid metabolism drives key nutritional changes during sprouting. • Glu, Arg, Pro, His strongly influenced flavor profile. • Fourteen volatile compounds, like aldehydes, ketones, define aroma profile. • Glycerophospholipid metabolites, amino acids, volatiles show strong correlations.