Uncovering the biosynthetic pathways of key flavor and color compounds in pomegranate using pathway-based metabolomics

Authors: AN, JIN-PYO - University Of Florida; DONGJOO, KIM - University Of Florida; SONG, XUEBO - University Of Florida; CHATER, JOHN - University Of Florida; Heinitz, Claire; WANG, YU - University Of Florida

Submitted to: RSC Advances
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/17/2025
Publication Date: 7/4/2025
Citation: An, J., Dongjoo, K., Song, X., Chater, J.M., Heinitz, C.C., Wang, Y. 2025. Uncovering the biosynthetic pathways of key flavor and color compounds in pomegranate using pathway-based metabolomics. RSC Advances. 15:22831–22842. https://doi.org/10.1039/d5ra00511f.
DOI: https://doi.org/10.1039/d5ra00511f

Interpretive Summary: Pomegranate is a fruit known for its taste and nutritional benefits. Improving the flavor of pomegranate fruit could improve market demand, however the development of the chemical compounds that make up how the fruit tastes are not fully understood. Mapping out these chemical pathways would improve scientists understanding of why pomegranates taste the way they do, and help plant breeders develop new better-tasting varieties. Scientists at the University of Florida and USDA-ARS collaborated to investigate the chemical flavor compounds in four different pomegranate varieties, including the most common 'Wonderful' variety. They discovered the chemical pathways responsible for creating complex flavors and antioxidants. The most important discovery was that most of the flavor compound production was increased in 'Wonderful' pomegranates compared to the other varieties, which may be why this variety has high antioxidant levels but also tends to taste more bitter than others. These results will give plant breeders and food scientists more insight into improving the market preference and potential health benefits of pomegranate fruit.

Technical Abstract: Pomegranate, a subtropical fruit renowned for its sensory appeal and nutritional benefits, has garnered global attention due to its distinctive flavor profile and putative health benefits. Enhancing fruit quality, particularly in terms of flavor, could significantly boost consumer preference and market demand. However, the development of flavor is a complex process that requires a deep understanding of the metabolic pathways that contribute to it. In this study, a comprehensive metabolomics approach employing gas chromatography mass spectrometry (GC/MS) and liquid chromatography mass spectrometry (LC/MS) techniques was used to identify flavor compounds and their precursors. To account for distinctive pomegranate compounds, anthocyanins and punicalagins were analyzed as well. Four key flavor-related pathways (shikimate/phenylpropanoid pathway, terpenoid backbone biosynthesis, lipoxygenase pathway, and tricarboxylic acid cycle metabolism) were explored to identify the regulatory mechanisms behind flavor compound production. Notably, Wonderful, a dominant cultivar in California, up-regulated most pathways to produce flavor-related secondary metabolites from their precursors. These findings offer a valuable foundation for breeding efforts aimed at improving sensory traits in pomegranate, ultimately enhancing consumer satisfaction.