Project description:Monoterpenes are typical aroma components of muscat grape cultivars. However, the molecular mechanism of monoterpene biosynthesis between muscat and non-muscat grape remains unclear. In this study, two F1 hybrids with different aroma profiles from the cross between 'Midknight Beauty' and 'Red Globe' grapes were chosen for comprehensive transcriptome and metabolome analysis to study the unique monoterpenoid accumulation pattern and related candidate genes. The results showed that in the hybrid progeny, the concentrations of most terpenoids differed at different times, and the concentration of most terpenoids increased from the pre-veraison to veraison, followed by a decreasing trend from veraison to maturity. In the F1 generation, the concentration of monoterpenes accumulated in Muscat grapes was significantly higher than that in Neutral grapes. Furthermore, linalool，α-terpineol, and L-α-terpineol may be important odorants that affect the floral characteristics of Muscat grapes because of their high odor activity values (OAVs). Transcriptional analysis identified 3 VvDXS (LOC100249323, LOC100268079, LOC100247834), 1 VvHDS (LOC100257071), 1 VvMVK (LOC100251148), 1 VvHMGR (LOC100265082), and 1 VvGGPPS (LOC100257234) in the MEP and MVA pathways. Meanwhile, 11 TPS genes that may be involved in the regulation of monoterpenes were identified. Among them, VvTPS (LOC100853562) showed consistency with the accumulation of monoterpenes and had a high expression level， MYB (LOC100255488), GATA (LOC100262474), and ERF (LOC100255943, LOC100260401) were selected as candidate transcription factors (TFs). The findings provide new insights for the subsequent functional validation and further investigation of genes related to monoterpene synthesis in Muscat aroma grapes.
2024-07-01 | GSE265850 | GEO
Project description:The genome of Populus koreana provides insights into the evolution and biosynthesis of plant aroma
Project description:In order to know more about the expression levels of aroma-related genes involved in the metabolic pathways, transcriptome sequencing of Granny Smith and Jonagold apples was conducted utilizing the Illumina platform. Our study provides new insights on the understanding of transcriptional regulatory mechanisms associated with aroma volatiles formation in apples.
Project description:Petunia floral scent production and emission is highly regulated, with a major role for the transcription factor ODORANT1 (ODO1) in directing activation of volatile biosynthesis. Using ChIP-seq of tagged ODO1 protein from petunia flowers, and RNA-seq of wild-type and odo1i RNAi flowers, the ODORANT1-regulated gene network of petunia is described, which extends to branches involved in phenylpropanoid intermediate production and S-adenosyl-methionine biosynthesis to potentiate production and emission of volatiles. Analysis of direct targets of regulation has also enabled the identification of an ODO1 binding motif.
Project description:To study the floral volatile compounds of standard Malus robusta flowers (Mr), and its progeny with strongly and weakly fragrant flowers
Project description:To uncover a suit of genes related to the consumer preferred flavours, whole RNA sequencing followed by de novo genome assembly was performed on extreme flavoured papaya varieties RB1 (preferred with sweet flavour and floral aroma) and 1B (non-preferred with bitter flavour and musty aroma) fruits at ripe and unripe stages. We then performed gene expression profiling analysis using data obtained from RNA-seq of 2 different papaya varieties at ripe and unripe stages.
Project description:Volatile metabolome and floral transcriptome analyses reveal the volatile components of strongly fragrant progeny of Malus robusta Rehder
| PRJNA895055 | ENA
Project description:"The chromosome-level quality genome provides insights into the evolution of the biosynthesis genes for aroma compounds of Osmanthus fragrans"
Project description:During fermentation Saccharomyces yeast produces various aroma-active metabolites determining the different characteristics of aroma and taste in fermented beverages. Amino acid utilization by yeast during brewer´s wort fermentation is seen as linked to flavour profile. To better understand the relationship between the biosynthesis of aroma relevant metabolites and the importance of amino acids, DNA microarrays were performed for Saccharomyces cerevisiae strain S81 and Saccharomyces pastorianus var. carlsbergensis strain S23, respectively. Thereby, changes in transcription of genes were measured, which are associated with amino acid assimilation and its derived aroma-active compounds during fermentation.
