Abstract：
Aroma is an important indicator of fruit flavor, but mechanisms of aroma formation in strawberries (Fragaria spp.) during natural ripening are still not clear. In this study, aroma compounds in strawberry cultivars were analyzed using gas chromatography-mass spectrometry (GC-MS). Richly creamy strawberry cultivars in particular expressed high levels of vanillin acetate and coumarin (up-regulated by 12.6- and 9.8-fold, respectively), while the aroma-free cultivars were dominated by differential changes in terpenes and alcohols. Further research using liquid chromatography-mass spectrometry (LC-MS) and RNA-Seq indicated that the activation of the phenylpropanoid biosynthesis and alpha-linolenic acid metabolic pathways constituted the key to formation of aroma compounds in creamy strawberry cultivars. The results of this study not only provide a well-defined database to detect aroma compounds in different strawberry cultivars but also explore the underlying mechanisms of creamy aroma formation in strawberries.
摘要：
香气是水果风味的重要指标,而是草莓香气形成的机制（Fragariaspp.)在自然成熟期间仍不清楚。在这项研究中,使用气相色谱-质谱（GC-MS）分析了草莓品种中的香气化合物。特别是富含奶油的草莓品种表达了高水平的香草醛乙酸酯和香豆素（上调了12.6倍和9.8倍，分别)，而无香气的品种则以萜烯和醇的差异变化为主导。使用液相色谱-质谱（LC-MS）和RNA-Seq进行的进一步研究表明，苯丙烷生物合成和α-亚麻酸代谢途径的激活是奶油草莓品种中香气化合物形成的关键。这项研究的结果不仅提供了一个明确的数据库来检测不同草莓品种中的香气化合物，而且还探索了草莓中奶油香气形成的潜在机制。
