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<p><i>Ocimum</i>, a captivating and highly valued herb, is renowned for its aromatic properties, a key attribute governing its quality. Understanding the nuances of aroma formation across different <i>Ocimum</i> varieties through the lens of volatile organic compounds (VOCs) holds immense significance. In this comprehensive study, we analyzed the key aroma components and their underlying formation mechanisms. The aroma sensory evaluation, HS-SPME-GC-MS, metabolome and transcriptome sequencing technology were used to analyze 11 <i>Ocimum</i> materials, and 1091 VOCs were identified, with terpenoids constituting the predominant class. Green, sweet, and fruity notes were common across the materials. However, the aroma profiles diverged significantly between different materials. Notably, <i>Ocimum basilicum</i> (G126) exhibited an anise odor, <i>O. kilimandscharicum</i> showcased a camphor odor, <i>O. basilicum</i> (G083) exhibited a lemon odor, and <i>O. tenuiflorum</i> and <i>O. gratissimum</i> shared a clove odor. Key VOCs responsible for these characteristic aromas were identified as ether (estragole), terpenoids (limonene, isoborneol, bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, (1S-endo)-, and endo-borneol), terpenoids (2,6-octadienal, 3,7-dimethyl-, (E)- and neral), and phenol (eugenol). Transcriptome analysis further identified <i>TPS</i> and <i>ispH</i> as candidate genes associated with terpenoid accumulation. This genetic variation may contribute to the specific camphor and lemon aroma types observed in <i>Ocimum</i> materials, though other factors such as enzyme activity, substrate availability, and post-translational regulation could also play important roles. This study not only provides a robust scientific foundation for the improvement of <i>Ocimum</i> varieties but also propels the development of <i>Ocimum</i>-related industries, such as food spices and horticultural agriculture. It enriches the database of plant aroma components, refines the theory of aroma formation mechanisms, and broadens the scope of plant aroma research, paving the way for future advancements in this captivating field.</p>

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Integrative metabolomic and transcriptomic analysis reveals the genetic basis of terpenoid-mediated aroma diversity in Ocimum species

  • 期刊论文

  • 发表日期：

    2026年3月25日

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  • Lingliang Guan,
  • Jingtian Yang,
  • Shidong Li,
  • Chao Yuan,
  • Xiaolu Chen,
  • Haiyan Luo,
  • Yiming Fang,
  • Xiaoxia Yan,
  • Yingying Li,
  • Fulai Yu,
  • Lei Liu

摘要

Ocimum, a captivating and highly valued herb, is renowned for its aromatic properties, a key attribute governing its quality. Understanding the nuances of aroma formation across different Ocimum varieties through the lens of volatile organic compounds (VOCs) holds immense significance. In this comprehensive study, we analyzed the key aroma components and their underlying formation mechanisms. The aroma sensory evaluation, HS-SPME-GC-MS, metabolome and transcriptome sequencing technology were used to analyze 11 Ocimum materials, and 1091 VOCs were identified, with terpenoids constituting the predominant class. Green, sweet, and fruity notes were common across the materials. However, the aroma profiles diverged significantly between different materials. Notably, Ocimum basilicum (G126) exhibited an anise odor, O. kilimandscharicum showcased a camphor odor, O. basilicum (G083) exhibited a lemon odor, and O. tenuiflorum and O. gratissimum shared a clove odor. Key VOCs responsible for these characteristic aromas were identified as ether (estragole), terpenoids (limonene, isoborneol, bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, (1S-endo)-, and endo-borneol), terpenoids (2,6-octadienal, 3,7-dimethyl-, (E)- and neral), and phenol (eugenol). Transcriptome analysis further identified TPS and ispH as candidate genes associated with terpenoid accumulation. This genetic variation may contribute to the specific camphor and lemon aroma types observed in Ocimum materials, though other factors such as enzyme activity, substrate availability, and post-translational regulation could also play important roles. This study not only provides a robust scientific foundation for the improvement of Ocimum varieties but also propels the development of Ocimum-related industries, such as food spices and horticultural agriculture. It enriches the database of plant aroma components, refines the theory of aroma formation mechanisms, and broadens the scope of plant aroma research, paving the way for future advancements in this captivating field.