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...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002823 |
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| Summary: | 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 regulated genes in ten grape varieties. A total of 613 volatile organic compounds (VOCs) were identified in grapefruits. The VOC accumulation pattern in the VS was significantly different from that in the MH (Muscat hamburg) and MLX (Molixiang), whereas that in ZHB (Zaoheibao), HX (Mass seedless), HXM (Hanxiangmi), F (Fujiminori), and K (Kyoho) were similar. The VOC levels in group K were lower than others. Among them, eleven VOCs were identified contributing to the strong flavor of VS and causing aroma differences between VS, MH, and MLX. Key VOCs related to the rose aroma (benzeneacetaldehyde, geranylacetone, and (2S,4S)-4-methyl-2-(2-methylprop-1-enyl)oxane) were also identified in grape varieties. The aroma components geranyl isobutyrate and cyclohexene are important for distinguishing between the aromas of MGL and CB (Wuhecuibao). In addition, unreported VOCs were also identified to analyze the characteristic flavors of different grape varieties. The key genes involved in the regulation of strawberry flavor and fruitiness, terpene synthase, lipoxygenase, and alcohol acyltransferase were screened by combining RNA-Seq analysis. This result provides a theoretical basis for the in-depth study of grape flavor and dominance breeding. |
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| ISSN: | 2772-5022 |