# Integrated Transcriptomic and Metabolomic Insights into Flavor-Related Metabolism in Grape Berries Across Cultivars and Developmental Stages

## TL;DR

This study explores how grape flavor is shaped by metabolism and gene activity across different grape types and growth stages.

## Contribution

The integration of transcriptomic and metabolomic data reveals new regulatory genes and flavor-related metabolites in grape berries.

## Key findings

- 491 different metabolites were identified, including lipids, acids, and aroma-related compounds.
- 29 transcription factors were linked to key flavor metabolites like LysoPCs and linalool derivatives.
- Findings highlight lipid remodeling and polyphenol pathways as crucial for grape flavor development.

## Abstract

Background: Flavor quality in grape berries is shaped by complex metabolic and regulatory networks during development. Methods: In this study, we integrated transcriptomic and LC–MS-based metabolomic analyses to investigate three cultivars (‘Mei Xiangbao’, ‘Adena Rose’, and ‘Kyoho’) at two ripening stages. Results: A total of 491 differentially accumulated metabolites (DAMs) were identified, mainly lipids, organic acids, and heterocyclic compounds. Among them, 33 core metabolites, including LysoPCs, malic acid, and linalool derivatives, were closely linked to aroma, membrane remodeling, and polyphenol biosynthesis. Transcriptome integration revealed 29 transcription factors (TFs) such as AP2/ERF, MYB, and bHLH, which showed strong associations with key metabolites, suggesting their involvement in lipid remodeling and phenylpropanoid-related pathways. Conclusions: These results provide new insights into the molecular regulation of grape flavor metabolism and highlight candidate genes and metabolites for improving berry sensory quality.