青花椒(花椒)和红花椒(花椒)果实具有独特的风味和香气特征,影响消费者的购买偏好。然而,在绿色和红色花椒中,尚未系统地研究香气成分和相关生物合成基因的差异。这里,通过对差异表达基因(DEGs)的分析,差异丰富的代谢物,和萜类生物合成途径,我们对绿色和红色花椒果实的不同香气成分进行了表征,并确定了萜类生物合成途径中的关键基因。采用气相色谱-质谱法(GC-MS)对青花椒中的41种萜类化合物和红花椒中的61种萜类化合物进行了鉴定。胡椒酮是花椒果实中含量最丰富的萜类化合物,而柠檬烯在红花椒中含量最高。群间相关分析和冗余分析表明,HDS2、MVK2和MVD是青花椒中萜类化合物合成的关键基因,而FDPS2和FDPS3在红花椒的萜类化合物合成中起重要作用。总之,萜类成分和含量的差异是导致绿色花椒和红色花椒香气差异的主要因素,这些差异反映了萜类合成基因的表达模式。
Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruit have unique flavor and aroma characteristics that affect consumers\' purchasing preferences. However, differences in aroma components and relevant biosynthesis genes have not been systematically investigated in green and red prickly ash. Here, through the analysis of differentially expressed genes (DEGs), differentially abundant metabolites, and terpenoid biosynthetic pathways, we characterize the different aroma components of green and red prickly ash fruits and identify key genes in the terpenoid biosynthetic pathway. Gas chromatography-mass spectrometry (GC-MS) was used to identify 41 terpenoids from green prickly ash and 61 terpenoids from red prickly ash. Piperitone was the most abundant terpenoid in green prickly ash fruit, whereas limonene was most abundant in red prickly ash. Intergroup correlation analysis and redundancy analysis showed that HDS2, MVK2, and MVD are key genes for terpenoid synthesis in green prickly ash, whereas FDPS2 and FDPS3 play an important role in the terpenoid synthesis of red prickly ash. In summary, differences in the composition and content of terpenoids are the main factors that cause differences in the aromas of green and red prickly ash, and these differences reflect contrasting expression patterns of terpenoid synthesis genes.