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• W4313530589 startingPage "112452" @default.
• W4313530589 abstract "As an important quality determinant of Toona sinensis, the unique aroma largely impacts the purchasing behavior of consumers. However, the underlying formation mechanism of the characteristic aroma of T. sinensis remains poorly understood. In this work, integrative volatile/nonvolatile compounds profiling and RNA sequencing were used to characterize six T. sinensis cultivars. Volatile sulfur compounds (VSCs) and terpenoids were the main volatile organic compounds (VOCs) in T. sinensis, accounting for 36.95–67.27% and 17.75–31.36% of the total VOC content, respectively. Notably, the VOCs originated from terpenoid biosynthesis, and the degradation of unsaturated fatty acids (UFAs) played important roles in reconciling the irritating odor of VSCs. The above differential metabolic profiles are the main sources of the specific aroma of different T. sinensis cultivars. Furthermore, 13 volatile organic compounds were identified as potential biomarkers to distinguish these T. sinensis cultivars by chemometric analysis. Based on the analysis of transcriptomic datasets, the potential biosynthetic pathways of the key VSCs were firstly confirmed in T. sinensis. It was found that 1-propenylsulfenic acid is a crucial precursor in the formation of characteristic VSCs in T. sinensis. Additionally, two potential mechanisms were proposed to explain the differences of the key VSCs among six T. sinensis cultivars. These results provide theoretical guidance for improving the aroma quality of T. sinensis." @default.
• W4313530589 created "2023-01-06" @default.
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• W4313530589 date "2023-03-01" @default.
• W4313530589 modified "2023-10-18" @default.
• W4313530589 title "Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis" @default.
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• W4313530589 doi "https://doi.org/10.1016/j.foodres.2022.112452" @default.
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• W4313530589 hasPublicationYear "2023" @default.
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