Geographical flavor fingerprinting of Thelephora ganbajun : an integrated analysis of volatile and non-volatile metabolomics, transcriptomics, and environmental factors.

Abstract

The geographical variation in the distinctive flavor of Thelephora ganbajun remains poorly understood. We integrated electronic-nose profiling, volatile and non-volatile metabolomics, transcriptomics, nutritional measurements, and environmental data from seven Yunnan origins. Flavor profiles differed across origins: Yimen had the highest total free amino acid content, while Fengqing and Shiping showed stronger earthy and green aroma attributes, respectively. Relative odor activity values highlighted 73 putatively annotated volatiles as potential aroma contributors, including 1-nonen-3-one, 1-octen-3-ol, and 1,3,5-trithiane. Differential non-volatile metabolites were enriched in tryptophan metabolism, amino acid biosynthesis, and sesquiterpenoid and triterpenoid biosynthesis. Fourteen candidate genes showed expression patterns associated with selected non-volatile metabolites. Geographical and climatic variables, along with soil available phosphorus and potassium, were associated with pathway variation. These findings provide a basis for characterizing geographical flavor differences and evaluating regional flavor quality in T. ganbajun.

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