{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Li H"],"funding":["Achievements Transformation Fund Project","National Natural Science Foundation of China"],"pagination":["1494"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9605550"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(10)"],"pubmed_abstract":["Pears are popular table fruits, grown and consumed worldwide for their excellent color, aroma, and taste. Volatile aroma is an important factor affecting fruit quality, and the fatty acid metabolism pathway is important in synthesizing volatile aromas. Most of the white pear varieties cultivated in China are not strongly scented, which significantly affects their overall quality. Panguxiang is a white pear cultivar, but its aroma has unique components and is strong. The study of the mechanisms by which aroma is formed in Panguxiang is, therefore, essential to improving the quality of the fruit. The study analyzed physiological and transcriptome factors to reveal the molecular network behind volatile aroma formation in Panguxiang. The samples of Panguxiang fruit were collected in two (fruit"],"journal":["Life (Basel, Switzerland)"],"pubmed_title":["The Molecular Network behind Volatile Aroma Formation in Pear (<i>Pyrus</i> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways."],"pmcid":["PMC9605550"],"funding_grant_id":["2014D00000150","31700549"],"pubmed_authors":["Li H","Cai Q","Rana S","Liu Z","Li Z","Ma S","Geng X","Quan J","Wang Y"],"additional_accession":[]},"is_claimable":false,"name":"The Molecular Network behind Volatile Aroma Formation in Pear (<i>Pyrus</i> spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways.","description":"Pears are popular table fruits, grown and consumed worldwide for their excellent color, aroma, and taste. Volatile aroma is an important factor affecting fruit quality, and the fatty acid metabolism pathway is important in synthesizing volatile aromas. Most of the white pear varieties cultivated in China are not strongly scented, which significantly affects their overall quality. Panguxiang is a white pear cultivar, but its aroma has unique components and is strong. The study of the mechanisms by which aroma is formed in Panguxiang is, therefore, essential to improving the quality of the fruit. The study analyzed physiological and transcriptome factors to reveal the molecular network behind volatile aroma formation in Panguxiang. The samples of Panguxiang fruit were collected in two (fruit","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Sep","modification":"2026-04-08T18:24:54.579Z","creation":"2025-04-19T04:20:30.235Z"},"accession":"S-EPMC9605550","cross_references":{"pubmed":["36294930"],"doi":["10.3390/life12101494"]}}