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Food Res Int

Title:		Transcription profile analysis for biosynthesis of flavor volatiles of Tunisian soft-seed pomegranate arils
Author(s):		Yuan L; Yun Y; Tian J; Gao Z; Xu Z; Liao X; Yi J; Cai S; Zhou L;
Address:		"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Yunnan Institute of Horticultural Crops, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan Province 650205, China. Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: zhoulinyan916@hotmail.com"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220427
Issue:
Page Number:		111304 -
DOI:		10.1016/j.foodres.2022.111304
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Flavor is an important factor affecting the sensory of pomegranate and its products, which easily lose its freshness during processing and storage, but the biosynthesis of flavor-associated compounds is poorly understood until now. In this study, combining metabolome and transcriptome, flavor-associated attributes and volatile compounds of Tunisian pomegranate arils from 7 Chinese regions were studied. Depending on the different planting areas, there were significant differences in the content of sugars, organic acids and vitamin C. A total of 40 volatile compounds were characterized from all samples, of which 13 volatile compounds were common to all samples. There were 4 compounds showed higher contents in all samples, including 1-hexanol, (Z)-3-hexen-1-ol, alpha-terpineol, and 2,4-di-tert-butyl phenol. According to the Kyoto Encyclopedia of Genes and Genomes pathway analysis, 5 differential accumulated metabolites, including palmitic acid, octanoic acid, lauric acid, decanoic acid, and myristic acid, were significantly enriched in the fatty acid biosynthesis for all samples. Weighted gene co-expression network analysis revealed that 42 candidate flavor-associated differentially expressed genes and 9 transcription factors mainly located in 3 key modules. Hexanoic acid was an important metabolite, which was significantly correlated with 38 differentially expressed genes. Generally, complex regulatory networks were constructed in the study to identify structural genes and transcription factors which regulate the metabolism of volatile compounds in pomegranate. Our results provided new insights for understanding the difference in flavor biosynthesis and regulatory network of pomegranate arils"
Keywords:		Fruit/chemistry *Pomegranate Seeds/chemistry Transcription Factors Transcriptome Flavor Metabolome Pomegranate arils Volatile compounds Weighted gene co-expression network analysis;
Notes:		"MedlineYuan, Lei Yun, Yurou Tian, Jun Gao, ZhengQing Xu, Zhenzhen Liao, Xiaojun Yi, Junjie Cai, Shengbao Zhou, Linyan eng Research Support, Non-U.S. Gov't Canada 2022/06/03 Food Res Int. 2022 Jun; 156:111304. doi: 10.1016/j.foodres.2022.111304. Epub 2022 Apr 27"