GC-MS-Based Volatile Metabolomics and Quantitative Trait Locus Mapping of Aroma Components in ‘Muscat Hamburg’ Grape
Minmin Li, Peng-Tao Shi, Nan Jia, Yong-Gang Yin, Yan Sun, Bin Han, Chang-Jiang Liu, Shu-Li Han, Ying-Jie Wang, Xin-Yu Wang, Jian-Rong Feng · 2026
Read GC-MS-Based Volatile Metabolomics and Quantitative Trait Locus Mapping of Aroma Components in ‘Muscat Hamburg’ Grape by Minmin Li, Peng-Tao Shi, Nan Jia, Yong-Gang Yin, Yan Sun, Bin Han, Chang-Jiang Liu, Shu-Li Han, Ying-Jie Wang, Xin-Yu Wang, Jian-Rong Feng (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13567957.txt.
Description
Minmin Li, Peng-Tao Shi, Nan Jia, and eight colleagues hunt, published in 2026, the genes behind the scent of Muscat Hamburg grapes. The muscat smell comes mostly from terpene compounds. The team compared scent chemistry between Muscat Hamburg and Red Globe berries as they grew. One hundred twenty-seven scent compounds differed between the two, with the muscat side rich in one terpene family. A cross of the varieties gave two hundred sixty-four offspring. Their scents were measured across two years.
A dense DNA map located the scent controls. Hotspots for three scent compounds sat on one chromosome, and a new one for a fourth on another. Two genes ran hotter in the muscat berries at ripening. Moved into tomato, they raised terpene scent without harming fruit growth. The authors name the pair as key drivers of the aroma. Breeders can now select for scent by DNA.
Catalog record
| CREATOR | Minmin Li, Peng-Tao Shi, Nan Jia, Yong-Gang Yin, Yan Sun, Bin Han, Chang-Jiang Liu, Shu-Li Han, Ying-Jie Wang, Xin-Yu Wang, Jian-Rong Feng |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 40 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |