Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit

Area of Science:

• Plant biochemistry
• Chemosensation
• Genomics

Background:

• Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruits exhibit unique aroma profiles influencing consumer choice.
• Systematic investigation into the aroma components and biosynthesis genes of these two prickly ash varieties is lacking.

Purpose of the Study:

• To characterize the distinct aroma components of green and red prickly ash fruits.
• To identify key genes involved in the terpenoid biosynthetic pathway responsible for aroma differences.

Main Methods:

• Gas chromatography-mass spectrometry (GC-MS) for terpenoid profiling.
• Analysis of differentially expressed genes (DEGs) and metabolites.
• Investigation of terpenoid biosynthetic pathways.

Main Results:

• Identified 41 terpenoids in green prickly ash and 61 in red prickly ash.
• Piperitone was dominant in green prickly ash; limonene was dominant in red prickly ash.
• Key genes HDS2, MVK2, and MVD were identified for green prickly ash, while FDPS2 and FDPS3 were key for red prickly ash.

Conclusions:

• Terpenoid composition and content differences are primary drivers of distinct aromas in green and red prickly ash.
• Contrasting expression patterns of terpenoid synthesis genes underlie these aroma variations.