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Mulberry is a fruit tree with rich nutrition and dual functions of food and medicine, which is deeply loved by consumers. The fragrance is a significant factor in the sensory quality of mulberries, playing a crucial role in consumer purchasing behavior. Mulberry Baichang is a unique variety that emits a strong, creamy fragrance, which has enormous potential market value. However, the key metabolites and mechanisms responsible for the formation of this fragrance are still unclear. In this study, we utilized GC-MS and RNA-seq technology to examine the volatile organic compounds (VOCs) and gene expression in Baichang and Hongchang, which lacking a distinct fragrance. The results showed that 661 volatile metabolites were detected in both varieties. Most of these were found in higher relative amounts in Baichang, with 47 types being present only in Baichang, suggesting a rich composition of VOCs in this variety. A total of 312 metabolites were identified as differential metabolites; combining the sensory annotation information and relative content of VOCs, 70 candidate VOCs were annotated as being related to the formation of “sweet, waxy, coconut and oily” sensations. These could potentially be the key metabolites contributing to the unique aroma of Baichang. The relative odor activity value (rOAV) analysis revealed that 5-hexyldihydro-2(3H)-furanone (also known as γ-decalactone) was the key VOC contributing to the formation of the special aroma of Baichang. Using RNA-seq, 19 key structural genes related to ester synthesis were screened, including AAT, ACX, ALDH, CYP, EHL, FAD, HPL and LOX. The high expression levels of these structural genes in Baichang may contribute to the unique creamy aroma of this variety; however, the underlying mechanisms require further investigation. This study would provide insights into the aroma differences among different kinds of mulberries.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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