Metabolomic and transcriptomic integration reveals the mechanism of aroma formation as strawberries naturally turn colors while ripening

文献类型： 外文期刊

第一作者： Fang, Xianping

作者： Fang, Xianping;Zhang, Liqing;Zou, Xiaohua;Shen, Jiansheng;Jin, Liang

作者机构：

关键词： Strawberry; Flavor; Precursor; Volatile; Ester

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCI

摘要： Aroma is an important indicator of fruit flavor, but mechanisms of aroma formation in strawberries ( Fragaria spp.) during natural ripening are still not clear. In this study, aroma compounds in strawberry cultivars were analyzed using gas chromatography-mass spectrometry (GC-MS). Richly creamy strawberry cultivars in particular expressed high levels of vanillin acetate and coumarin (up-regulated by 12.6- and 9.8-fold, respectively), while the aroma-free cultivars were dominated by differential changes in terpenes and alcohols. Further research using liquid chromatography-mass spectrometry (LC-MS) and RNA-Seq indicated that the activation of the phenylpropanoid biosynthesis and alpha-linolenic acid metabolic pathways constituted the key to formation of aroma compounds in creamy strawberry cultivars. The results of this study not only provide a well-defined database to detect aroma compounds in different strawberry cultivars but also explore the underlying mechanisms of creamy aroma formation in strawberries.

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