Comprehensive study of volatile compounds and transcriptome data providing genes for grape aroma

Area of Science:

• Plant biochemistry and genetics
• Food science and technology

Background:

• Fruit aroma significantly influences consumer preference.
• Understanding the genetic regulation of grape aroma compounds is crucial but remains incomplete.

Purpose of the Study:

• To identify volatile aroma compounds in grape pulp and skin.
• To correlate aroma compounds with gene expression for regulatory insights.
• To elucidate genetic mechanisms controlling grape aroma diversity.

Main Methods:

• Qualitative analysis of volatile compounds using solid-phase microextraction gas chromatography/mass spectrometry.
• Skin transcriptome sequencing and data generation.
• Aroma compound-gene correlation analysis.

Main Results:

• Identified 215 aroma compounds (88 esters, 64 terpenes, 29 alcohols) with distinct pulp and skin profiles, especially terpenes.
• Discovered 20 candidate genes involved in aroma biosynthesis, including VvCYP, VvCCR, VvADH, VvSDR, VvDXS, and VvTPS.
• Identified VvMYB and VvGATA transcription factors regulating precursor accumulation and VvBGLU and VvUGT genes involved in bound aroma formation and volatilization.

Conclusions:

• Elucidated volatile profiles and synthetic pathway 'anchor points' in grape pulp and skin.
• Provided novel insights into the genetic regulation of muscat and strawberry aromas in grapes.