Volatile Flavoromics of Four Benth Cultivars: Metabolomic Basis for the Superior Aroma of the Zengcheng Elite Cultivar.

Zengcheng (ZC), a superior cultivar of Benth, is distinguished by its unique sensory attributes and exceptional phytochemical quality, rendering it the cultivar of choice for commercial production. In this investigation, we employed comprehensive targeted metabolomics to systematically delineate the volatile metabolome of ZC in comparison to three relevant counterparts grown under uniform field conditions and harvested at the same developmental stage. Our primary objectives were to (i) quantitatively characterize the metabolomic divergence between ZC and the comparative cultivars, and (ii) elucidate the molecular basis underlying ZC's characteristic flavor signature. Through high-throughput gas chromatography-mass spectrometry (GC-MS) analysis, a total of 1767 volatile metabolites were confidently annotated, with terpenoids and esters identified as the predominant chemical classes. Notably, ZC exhibited significantly elevated levels of terpenoids, esters, and aldehydes, which collectively conferred an intensified green, sweet, herbal, and fruity aroma. Key discriminatory metabolites included geranyl formate and geranic acid (imparting a pronounced green note), which were identified as pivotal determinants of ZC's unique flavor profile. These findings provide mechanistic insights into the biochemical pathways governing flavor development in Benth and establish a robust foundation for precision-breeding strategies aimed at enhancing sensory quality and developing elite cultivars.