Wu Guang, Xin Yuchen, Ren Ruihua, Chen Huawei, Yang Bowei, Ge Maosheng, Xie Sha
College of Enology, Northwest A & F University, Yangling, China.
College of Water Resources and Architectural Engineering, Northwest A & F University, Yangling, China.
Front Plant Sci. 2025 Apr 28;16:1544593. doi: 10.3389/fpls.2025.1544593. eCollection 2025.
Aroma is a critical factor in determining grape quality, develops through complex interactions among various volatile compounds. This study revealed the differences of the six grape varieties with three different aroma types though the HS-SPME/GC-MS and RNA-sequencing technologies. Muscat-type grapes ('Shine 13' and 'Shine Muscat') exhibited the highest monoterpene and C13-norisoprenoid level, correlating with elevated expression of genes in the MEP/MVA pathways. Strawberry-type cultivars (particularly 'Hutai 8') accumulated abundant esters linked to high expression, while neutral aromatic varieties showed enriched C6/C9 compounds associated with upregulated and . 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.
香气是决定葡萄品质的关键因素，它通过各种挥发性化合物之间的复杂相互作用而形成。本研究通过顶空固相微萃取/气相色谱-质谱联用（HS-SPME/GC-MS）和RNA测序技术揭示了六种具有三种不同香气类型的葡萄品种之间的差异。麝香葡萄品种（‘阳光玫瑰13’和‘阳光玫瑰’）表现出最高的单萜和C13-降异戊二烯水平，这与MEP/MVA途径中基因的表达上调相关。草莓香型品种（特别是‘户太8号’）积累了大量与高表达相关的酯类物质，而中性香型品种则表现出与上调的[具体基因1]和[具体基因2]相关的C6/C9化合物富集。麝香葡萄品种以气味活性值（OAVs）>1的单萜为主导，这解释了其浓郁的麝香风味，而中性香型品种具有与叶香相关的最丰富的C6/C9化合物OAVs。草莓香型品种表现出最高的具有草莓香气特征的酯类OAVs。加权基因共表达网络分析（WGCNA）揭示了四个特定模块，分别与这些葡萄中与醇类（88个基因）、羰基化合物（451个基因）、脂肪酸（110个基因）和单萜（790个基因）积累相关的香气化合物生物合成相关。这些发现有望增进我们对葡萄香气代谢途径的理解，并为提高葡萄香气品质提供有价值的建议。
