Integrative multi-omics combined with molecular docking and molecular dynamics simulations elucidates the mechanism driving the transition from green notes to fruity aroma during musang king durian ripening.

内容摘要

Durian (Durio zibethinus L.) is widely regarded as the 'king of fruits', and Musang King is a premium cultivar whose intense pulp aroma drives consumer preference and market value. However, the chemical determinants and molecular regulation of ripening-associated aroma transitions remain poorly understood. Here, volatile profiling and transcriptomic analyses were integrated to characterize aroma transitions and their regulatory basis across four ripening stages. In total, 420 volatile organic compounds were detected, and four aroma-active markers were identified based on multivariate analysis and odour activity evaluation. Early-stage pulp was dominated by LOX-derived C6/C9 aldehydes associated with green notes, whereas ripening featured pronounced increase in ethyl esters (fruity-sweet) and organosulfur volatiles contributing to cultivar-specific aroma characteristics. Transcriptome analysis revealed coordinated regulation of fatty acid and sulfur amino acid metabolism, with LOX-HPL-ADH and β-oxidation gene expression closely tracked the aldehyde-to-ester shift. WGCNA identified stage-associated modules correlated with representative aldehydes and esters, highlighting candidate hub genes for aroma remodeling, such as Dz13-LOX1 and DzACX1. Functional assays further supported hormone-associated transcriptional regulation of key aroma-pathway genes. These results elucidate the regulatory framework underlying aroma maturation in Musang King durian and propose practical metabolic and molecular markers for flavour quality assessment and value-added food applications.