Combined multi-omics analysis revealed the aroma characteristics and the formation mechanism in different grape varieties

Combined multi-omics analysis revealed the aroma characteristics and the formation mechanism in different grape varieties

Grape flavor is greatly affected by cultivar characteristics, resulting in obvious differences in smell and taste. In this study, SPME-GC/MS (solid-phase microextraction - gas chromatography-mass spectrometry) and RNA-Seq (RNA sequencing) were conducted to identify flavor-related metabolites and reg...

Full description

Saved in:
Bibliographic Details
Main Authors: Zhili Xun, Xiaofei Guo, Xiaohe Ma, Liping Huang, Min Wang, Zhigang Dong, Jinyu He, Min Tan, Zhenhai Liu, Qifeng Zhao
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Grape
Terpenoids
Aroma, RNA-Seq
Flavor
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225002823
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2772502225002823

Similar Items