ORIGINAL RESEARCH article
Front. Plant Sci.
Sec. Plant Metabolism and Chemodiversity
Volume 16 - 2025 | doi: 10.3389/fpls.2025.1544593
This article is part of the Research TopicExploring Volatile Organic Compounds in Fruits and Flowers: Aroma, Biosynthesis, and Ecological ImpactView all 6 articles
Comprehensive aroma profiles and the underlying molecular mechanisms in six grape varieties with different flavors
Provisionally accepted
- 1College of Enology, Northwest A&F University, xianyang, China
- 2Northwest A&F University, Xianyang, Shaanxi Province, China
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This study revealed the differences of the six grape varieties with three different aroma types.Muscat-type grapes ('Shine 13' and 'Shine Muscat') exhibited the highest monoterpene and C13norisoprenoid level, correlating with elevated expression of DXS, TPS, and CCD4b genes in the MEP/MVA pathways. Strawberry-type cultivars (particularly 'Hutai 8') accumulated abundant esters linked to high AAT expression, while neutral aromatic varieties showed enriched C6/C9 compounds associated with upregulated LOXA and ADH2. Muscat-type grapes dominated monoterpenes with OAVs >1, which explained the abundant Muscat flavors, while neutral aromatic aroma cultivars had the most abundant C6/C9 compounds OAVs associated with leaf-like scents. Strawberry-type cultivars exhibited the highest esters OAVs with strawberry aroma profiles. WGCNA analysis revealed four specific modules correlated with aroma compound biosynthesis correlated with alcohols (88genes), carbonyl compounds (451genes), fatty acids (110 genes), and monoterpenes (790genes) accumulation in these grapes, respectively. These findings were expected to advance our understanding of the metabolic pathways responsible for grape aroma and could provide valuable recommendations for the enhancement of grape aromatic quality.
Keywords: Grape, aroma, volatiles, HS-SPME/GC-MS, RNA-Seq
Received: 16 Dec 2024; Accepted: 01 Apr 2025.
Copyright: © 2025 Wu, Xin, Ren, Chen, Yang, Xie and Ge. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Sha Xie, College of Enology, Northwest A&F University, xianyang, China
Maosheng Ge, Northwest A&F University, Xianyang, 712100, Shaanxi Province, China
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