Plant Physiology and Biochemistry2022，Vol.17113.DOI:10.1016/j.plaphy.2021.11.006

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao

Colonges, Kelly Jimenez, Juan-Carlos Saltos, Alejandra Seguine, Edward Solorzano, Rey Gaston Loor Fouet, Olivier Argout, Xavier Assemat, Sophie Davrieux, Fabrice Cros, Emile Lanaud, Claire Boulanger, Renaud
Plant Physiology and Biochemistry2022，Vol.17113.DOI:10.1016/j.plaphy.2021.11.006
✕
  • NSTL
  • Elsevier

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao

Colonges, Kelly 1Jimenez, Juan-Carlos 2Saltos, Alejandra 2Seguine, Edward 3Solorzano, Rey Gaston Loor 2Fouet, Olivier 1Argout, Xavier 1Assemat, Sophie 1Davrieux, Fabrice 1Cros, Emile 1Lanaud, Claire 1Boulanger, Renaud1
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作者信息

  • 1. Cirad
  • 2. Inst Nacl Invest Agr
  • 3. Guittard Chocolate Co Seguine Cacao
  • 折叠

Abstract

Nacional is a variety of cocoa tree known for its "Arriba" aroma characterised mainly by fruity, floral, and spicy aromatic notes. In this study, the genetic basis of the fruity aroma of modern Nacional cocoa was investigated. GWAS studies have been conducted on biochemical and sensorial fruity traits and allowed to identify a large number of association zones. These areas are linked to both the volatile compounds known to provide fruity flavours and present in the beans before and after roasting, and to the fruity notes detected by sensorial analysis. Five main metabolic pathways were identified as involved in the fruity traits of the Nacional population: the protein degradation pathway, the sugar degradation pathway, the fatty acid degradation pathway, the monoterpene pathway, and the L-phenylalanine pathway. Candidate genes involved in the biosynthetic pathways of volatile compounds identified in association areas were detected for a large number of associations.

Key words

GWAS/Cocoa/Aroma/Fruity note/Genetic bases/Biochemical bases/POTENT ODORANTS/MAILLARD REACTION/KEY ODORANTS/RED WINE/GC-MS/FLAVOR/IDENTIFICATION/OLFACTOMETRY/LINALOOL/IMPACT

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出版年

2022
Plant Physiology and Biochemistry

Plant Physiology and Biochemistry

SCI
ISSN：0981-9428
被引量5
参考文献量60
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