Colonges Kelly, Jimenez Juan-Carlos, Saltos Alejandra, Seguine Edward, Loor Solorzano Rey Gastón, Fouet Olivier, Argout Xavier, Assemat Sophie, Davrieux Fabrice, Cros Emile, Lanaud Claire, Boulanger Renaud
Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France; Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
Instituto Nacional de Investigacion Agropecurias, INIAP, Ecuador.
Plant Physiol Biochem. 2022 Jan 15;171:213-225. doi: 10.1016/j.plaphy.2021.11.006. Epub 2021 Nov 22.
Nacional is a variety of cocoa tree known for its "Arriba" aroma characterised mainly by fruity, floral, and spicy aromatic notes. In this study, the genetic basis of the fruity aroma of modern Nacional cocoa was investigated. GWAS studies have been conducted on biochemical and sensorial fruity traits and allowed to identify a large number of association zones. These areas are linked to both the volatile compounds known to provide fruity flavours and present in the beans before and after roasting, and to the fruity notes detected by sensorial analysis. Five main metabolic pathways were identified as involved in the fruity traits of the Nacional population: the protein degradation pathway, the sugar degradation pathway, the fatty acid degradation pathway, the monoterpene pathway, and the L-phenylalanine pathway. Candidate genes involved in the biosynthetic pathways of volatile compounds identified in association areas were detected for a large number of associations.
Nacional是一种可可树品种，以其“阿瑞巴”香气而闻名，其主要特征为果香、花香和辛香调。在本研究中，对现代Nacional可可的果香遗传基础进行了调查。已针对生化和感官果香性状开展了全基因组关联研究（GWAS），并确定了大量关联区域。这些区域既与已知能提供果香风味且在烘焙前后均存在于咖啡豆中的挥发性化合物有关，也与感官分析检测到的果香调有关。确定了五条主要代谢途径与Nacional群体的果香性状有关：蛋白质降解途径、糖降解途径、脂肪酸降解途径、单萜途径和L-苯丙氨酸途径。在关联区域鉴定出的挥发性化合物生物合成途径中涉及的候选基因，在大量关联中均被检测到。
