Multi-omics analysis revealing the taste characteristics and formation mechanism of Ocimum
文献类型： 外文期刊
作者： Guan, Lingliang 1 ; Yang, Jingtian 2 ; Yuan, Chao 1 ; Xie, Xiaoli 1 ; Huang, Mei 1 ; Chen, Xiaolu 1 ; Hu, Xuan 1 ; Li, Shidong 1 ; Jing, Guoli 1 ; Chen, Zhenxia 1 ; Wang, Kai 1 ; Yu, Fulai 1 ; Liu, Lei 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Haikou, Peoples R China
2.Mianyang Normal Univ, Coll Life Sci, Mianyang, Peoples R China
3.Natl Key Lab Trop Crop Breeding, Sanya, Peoples R China
4.Minist Agr & Rural Affairs, Key Lab Biol & Cultivat Herb Med Haikou, Beijing, Peoples R China
5.Key Lab Trop Crops Germplasm Resources Genet Impro, Hainan, Peoples R China
关键词： Taste; Bitterness; Minty; Flavor metabolites
期刊名称：JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS （ 影响因子：3.1； 五年影响因子：3.1 ）
ISSN： 0731-7085
年卷期： 2026 年 267 卷
页码：
收录情况： SCI
摘要： Ocimum, a plant of significant economic value, finds extensive applications in the food, spice, and pharmaceutical industries. This study integrated sensory evaluation, metabolomics, and transcriptomics to systematically analyze taste differentiation in four Ocimum accessions (G126, G081, G096, G124). Standardized quantitative descriptive analysis (QDA) revealed distinct taste profiles: G126 (O. basilicum) exhibited high sweetness and low bitterness, G081 (O. kilimandscharicum) showed prominent minty notes, G096 (O. gratissimum) demonstrated intense piquancy, and G124 (O. gratissimum) displayed unique numbness. UPLC-MS/MS-based metabolomics identified 2275 metabolites, with key taste-metabolite correlations established: N-acetyl-tryptophan positively correlated with sweetness, N-isobutyl decanamide with numbness, flavonoids (particularly flavanones) with bitterness, and terpenoids (monoterpenoids) with minty perception. Transcriptomics uncovered 18 bitternessassociated DEGs (PAL, 4CL, C4H, CHS) in flavonoid pathways and 8 minty-linked DEGs (DXS, ispG, ispH, TPS) in terpenoid biosynthesis. Crucially, we constructed an integrated regulatory network linking sensory attributes, key metabolites, and genetic determinants. Our specific conclusions are: Non-sugar metabolite N-acetyltryptophan is the primary sweetness contributor in Ocimum; Genotype-specific expression of terpenoid/flavonoid pathway genes drives minty/bitter taste divergence; N-isobutyl decanamide represents a novel chemosensory marker for numbness. These findings provide molecular targets for flavor optimization in pharmaceutical and food applications of Ocimum.
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