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Integrated metabolomic and transcriptomic analysis reveals the molecular basis of flavor formation in fresh edible Chinese olive (Canarium album): Insights into flavonoid and amino acid metabolism

文献类型： 外文期刊

作者： Lai, Ruilian 1 ; Long, Yu 1 ; Wang, Zhong 2 ; Shen, Chaogui 1 ; Xiao, Weiqiang 3 ; Wei, Xiaoxia 1 ; Lai, Duo 3 ; Wu, Rujian 1 ;

作者机构： 1.Fujian Acad Agr Sci, Fruit Res Inst, Fuzhou 350013, Peoples R China

2.Fujian Agr & Forestry Univ, Anxi Campus, Anxi 362400, Peoples R China

3.Guangdong Acad Agr Sci, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangdong Prov Key Lab Trop & Subtrop Fruit Tree R, Minist Agr & Rural Affairs,Inst Fruit Tree Res, Guangzhou 510640, Peoples R China

关键词： Chinese olive; Flavor; Metabolome; Transcriptome; Flavonoid; Amino acid

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 228 卷

页码：

收录情况： SCI

摘要： Chinese olive is a characteristic fruit of southern China, exhibits significant flavor variation among cultivars. To investigate the molecular basis of flavor formation in fresh edible Chinese olive cultivars and identify the key metabolites and genes involved in this process, the metabolomics and transcriptomics were used to compare metabolite profiles and gene expressions among non-fresh edible (CY), sweet aftertaste (HG), and mild flavor (MF) cultivars. A total of 934 differentially accumulated metabolites were identified, primarily categorized into terpenoids, flavonoids, amino acids, lipids, sugars and alcohols, organic acids, and polyphenols. Compared with CY, flavonoid was significantly decreased in both HG and MF cultivars, while the levels of glutamic acid and aspartic acid were significantly increased in HG cultivars. Integrated metabolomic and transcriptomic analysis identified the candidate genes related to the biosynthesis of these compounds. The findings indicated that the reduction in flavonoid reduced astringency in fresh edible cultivars. Meanwhile, the increase in umami-related amino acids contributed to the sweet aftertaste of HG culitvars.

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