Tree Genetics and Molecular Breeding 2025, Vol.15, No.5, 185-191 http://genbreedpublisher.com/index.php/tgmb 185 Feature Review Open Access Metabolomic Profiling of Aroma Compounds in Eriobotrya japonica Kaiwen Liang CRO Service Station, Sanya Tihitar SciTech Breeding Service Inc., Sanya, 572025, Hainan, China Corresponding email: kaiwen.liang@hitar.com Tree Genetics and Molecular Breeding, 2025, Vol.15, No.5 doi: 10.5376/tgmb.2025.15.0022 Received: 21 Aug., 2025 Accepted: 23 Sep., 2025 Published: 30 Sep., 2025 Copyright © 2025 Liang, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Liang K.W., 2025, Metabolomic profiling of aroma compounds in Eriobotrya japonica, Tree Genetics and Molecular Breeding, 15(5): 185-191 (doi: 10.5376/tgmb.2025.15.0022) Abstract This study analyzed the composition of aroma-related metabolites in different tissues of loquat. The results show that some aromatic substances, such as benzoates, methoxybenzaldehyde and (2-nitroethyl) benzene, are the main volatile components in flowers. The leaves and roots contain a relatively large amount of flavonoids and phenols, which have certain biological activities. Genomic and transcriptomic analyses have identified genes related to aroma and the synthesis of its precursors, some of which belong to amplified synthetic families and may be associated with the high accumulation of aroma substances and medicinal components in loquat. This study aims to provide a reference for understanding the molecular basis of loquat aroma, flavor formation and medicinal value, and also to offer a scientific basis for subsequent flavor improvement and functional component development. Keywords Loquat (Eriobotrya japonica); Aroma compounds; Metabolomics; Volatile benzoates; Flavonoids and phenols 1 Introduction Loquat (Eriobotrya japonica) is widely distributed in Asia and the Mediterranean region. It is not only widely consumed because of its delicious fruit, but also valued for its application in traditional medicine (Dhiman et al., 2022). The aroma of loquat fruits is a key quality that influences consumer experience and market value. The diversity and uniqueness of aroma endow loquat with a distinctive flavor, which is of great significance for enhancing economic and nutritional value (Wang, 2021; Kim et al., 2025). The aroma of loquat comes from a variety of volatile organic compounds (VOCs), including phenylpropanoids, benzoates, aldehydes and alcohols (Kuwahara et al., 2014; Kuwahara and Asano, 2018). The composition and content of these compounds are influenced by factors such as genetic background, variety, developmental stage and environment. Studies have found that different loquat varieties show significant differences in the accumulation of key aroma substances such as phenylpropanes and benzoates, and the related metabolic pathways are usually regulated by multiple genes (Koeduka et al., 2016). In addition, environmental conditions such as climate, soil and cultivation management can also affect the synthesis and accumulation of aroma (Wang, 2021; Zhang et al., 2024). Therefore, the aroma characteristics of loquat are very complex. In-depth research on its metabolic basis and regulatory mechanism is of great significance for variety improvement and quality enhancement. This study analyzed the aroma compounds in loquat fruits using metabolomics methods, revealing the composition of major metabolites, key aroma components and their changes in different varieties and developmental stages. In addition, by combining genetic and environmental factors, the molecular regulatory mechanisms of aroma traits were also explored. This study aims to provide theoretical basis and data support for the molecular breeding and industrial application of the aroma quality of loquat. 2 Biological Basis of Aroma in Loquat 2.1 Major classes of volatile compounds: esters, aldehydes, terpenoids, alcohols The aroma of loquat comes from a variety of volatile organic compounds (VOCs), mainly including esters, aldehydes, terpenoids and alcohols. Studies have found that the main aroma components of loquat flowers are benzoic acid substances such as benzaldehyde, p-methoxybenzaldehyde, methyl p-methoxybenzoate and (2-nitroethyl) benzene. These components are present in high quantities in flowers and flower buds and are the
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