Primary metabolomics and transcriptomic techniques were used to explore the regulatory mechanisms that may influence the flavor characteristics of fresh Corylus heterophylla × Corylus avellana

• DOI: 10.3389/fpls.2024.1475242
• Publication Date: 2025-01-30T06:22:48Z
• Authors: Minmin Lu; Tiantian Xie; Yaru Wang; Jieyan Yang; Yan Bai; Shuang Gao; Xiaofan Wu; Xiuqing Yang
• Keywords: Metabolic pathway

To explore the flavor related regulatory mechanisms of fresh Corylus heterophylla × avellana , a joint analysis metabolome and transcriptome were utilized to compare two typical C. varieties with different flavors (‘yuzhui’ ‘pingou21’) in this paper. The results showed that genes including E2.4.1.67-1 E2.4.1.67-2 SUS-1 SUS-2 SUS-4 SUS-5 SUS-7 SUS-8 SUS-9 UGP2-2 identified as responsible for regulating levels stachyose, manninotriose raffinose hazelnuts. CS OGDH deemed involved citric acid cycle, which was central metabolic pathway generated energy through oxidation carbohydrates, fats proteins trpD ALDO PK-1 PK-2 ilvH argE-1 argE-4 argE-5 argD PDAH GLTI regarded biosynthesis various amino acids like tryptophan, valine, alanine, arginine. These determined taste important precursors other flavor-related compounds. LOX2S-2 LOX2S-3 LOX2S-4 LCAT3 viewed regulation lipid biosynthesis, specifically involving 13(S)-HPODE, 9,10,13-trihome 13(S)-HOTrE . findings highlight significance metabolites internal shaping cultivated temperate continents. This study provides theoretical basis breeding excellent food functional hazelnut varieties.