Unravelling Vanillin Biosynthesis: Integrative Transcriptomic and Metabolomic Insights into Pod Development.

Vanilla is the most popular flavor in the world and the second most valuable spice after saffron. Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the predominant compound in natural vanilla flavor, a complex mixture comprising over 200 compounds. However, its biosynthetic pathway remains unclear. This study presents a comprehensive transcriptomic and metabolomic analysis of leaves and pods throughout development, providing insights into vanillin biosynthesis. Differential gene expression analysis identified key genes involved in the ferulate and benzoate pathways, while metabolomic profiling revealed stage-specific accumulation patterns of pathway intermediates. Vanillin levels peaked 6 months after pollination, followed by a steady increase in the glucoside form. This integrative omics approach suggests a coordinated regulation of both pathways during fruit development, offering valuable insights into the metabolic dynamics of vanillin production and establishing a foundation for future research on genetic and metabolic engineering strategies in .