Mango (Mangifera indica L.) is a fruit renowned for its delectable flavor, making it a staple in tropical and subtropical regions and the second most significant fruit crop in horticulture. Despite its widespread popularity, the specific compounds responsible for its distinctive aroma remain elusive. Our study aimed to bridge this gap by employing untargeted metabolomics and proteomics approaches to investigate aroma compound biosynthesis in three mango cultivars: 'Ah Ping', 'Rosa', and 'Rosigold'. Through integrated metabolomics and proteomics analysis, we identified key pathways and enzymes involved in aroma compound biosynthesis. Fatty acid metabolism, amino acid metabolism, pentose and hexose metabolism, and terpenoid metabolism emerged as pivotal pathways influencing mango flavor diversity. In 'Ah Ping', upregulation of lipoxygenase, hydroperoxide lyase, and alcohol dehydrogenase led to the accumulation of C6 and C9 volatile compounds, contributing to its distinct aroma profile. Conversely, 'Rosa' exhibited varied contents of straight-chain volatile compounds facilitated by the upregulation of enzymes involved in fatty acid degradation. Amino acid metabolism played a crucial role, with glutamate, valine, and phenylalanine serving as precursors for the biosynthesis of butyl esters and aromatic compounds in all three cultivars. Differential expression of enzymes such as aminotransferase and decarboxylase further modulated aroma compound production. Additionally, variations in furan and pyran volatile compounds were linked to differentially expressed enzymes in pentose and hexose metabolism. Our findings provide a comprehensive metabolic and proteomic map elucidating the biosynthesis of specific aroma compounds across mango cultivars. By unraveling the molecular mechanisms underlying mango flavor, this study offers valuable insights for breeding programs aimed at enhancing mango varieties with superior flavor quality. Overall, our research sheds light on the interplay between metabolism and aroma compound biosynthesis in mango, paving the way for targeted breeding strategies and improved mango flavor profiles.
