# Integrated Multi-Omics Approaches Provide Novel Insights into the Mechanisms Underlying Signature Flavor Development in Mulberry Fruits

## TL;DR

This study explores how flavor compounds in mulberry fruits develop, using advanced techniques to identify key volatile compounds and their biosynthetic pathways.

## Contribution

The study provides new insights into the interaction between metabolites and volatile compounds in mulberry flavor development.

## Key findings

- Aldehydes, ketones, lactones, and heterocyclic compounds are key volatile compounds in mulberry flavor.
- Lipid oxidation pathways are directly linked to the biosynthesis of these volatile compounds.
- Flavonoid metabolites modulate oxidative processes, influencing volatile compound profiles.

## Abstract

With the increasing consumption of mulberry fruits in commercial markets, flavor profiles have emerged as critical determinants of consumer preference and market acceptance. This investigation utilized four Morus laevigata (Morus L.) accessions exhibiting pronounced variations in fruit pigmentation and flavor characteristics as experimental materials. Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to identify key volatile aromatic compounds, while integrated untargeted metabolomics and transcriptomics approaches were applied to elucidate the underlying mechanisms of flavor biosynthesis. Analysis revealed that aldehydes, ketones, lactones, and heterocyclic compounds constitute the primary volatile organic compounds responsible for M. laevigata flavor complexity. The biosynthesis of these volatile aromatic compounds exhibits a direct correlation with lipid metabolite oxidation pathways. Concurrently, oxidative processes are modulated by M. laevigata flavonoid metabolites with antioxidant properties, which subsequently regulate both the compositional profile and quantitative distribution of volatile aromatic compounds. These findings offer novel insights into the metabolite–volatile compound interactions within mulberry systems, establishing a foundational framework for advancing fruit flavor research and cultivar development programs.