Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China.
Beijing Forestry University, Beijing, 100083, China.
Sci Data. 2020 Jan 2;7(1):5. doi: 10.1038/s41597-019-0321-1.
Aroma is an important parameter for table grapes and wines; terpenes are typical compounds in Muscat-type grape cultivars and can be easily perceived by humans because of their low olfactory threshold. Volatile terpenes contribute directly to the aroma character, while glycoside-bound terpenes are potential aromatic compounds and can be changed to their volatile forms via hydrolysis. With gas chromatography-mass spectrometry and a solid-phase microextraction method, an automatic data analysis platform was constructed; terpene compounds were identified and quantified from three table grape cultivars at three stages during berry development, and the raw data were deposited in MetaboLights. Terpene metabolite accumulation profiles are presented in this article for integrative analysis with the transcriptome data and phenotypic data to elucidate the important candidate genes and mechanism for terpene biosynthesis. Our method has applications in the identification and quantification of terpene compounds with very low or trace concentrations.
香气是鲜食葡萄和葡萄酒的重要参数；萜烯是麝香葡萄品种中的典型化合物，由于其嗅觉阈值低，人类很容易感知到。挥发性萜烯直接有助于香气特征，而糖苷结合的萜烯是潜在的芳香化合物，可通过水解转化为其挥发性形式。利用气相色谱-质谱联用和固相微萃取方法，构建了一个自动数据分析平台；从三个鲜食葡萄品种在浆果发育的三个阶段中鉴定和定量了萜烯化合物，并将原始数据存入 MetaboLights。本文呈现了萜类代谢物积累图谱，与转录组数据和表型数据进行综合分析，以阐明萜类生物合成的重要候选基因和机制。我们的方法适用于鉴定和定量具有极低或痕量浓度的萜类化合物。
