Tree Genetics and Molecular Breeding 2025, Vol.15, No.5, 185-191 http://genbreedpublisher.com/index.php/tgmb 190 improved. The latest research has identified hundreds of metabolites in tissues such as leaves, flowers and roots, including phenolic acids, flavonoids and terpenoids, laying the foundation for a comprehensive study of aroma components (Wang, 2021; Kim et al., 2025). Meanwhile, real-time aroma analysis techniques (such as GC-MS and electronic nose) have also begun to be applied, which can achieve dynamic monitoring of aroma components and reveal the variation patterns of aroma in different times and Spaces (Kuwahara et al., 2014; Kuwahara and Asano, 2018; Ye et al., 2025). In the future, if high-throughput, real-time and spatially resolved metabolomics can be combined, it will greatly promote the systematic research on the aroma of loquat. 8.2 Integration of metabolomics into breeding programs for flavor improvement The combination of metabolomics and genomics provides new ideas for analyzing the genetic basis of flavor traits in loquats and conducting molecular breeding. Through genome-wide association study (GWAS) combined with metabolome data, researchers have identified some candidate genes related to flavor and found that pathways such as glucose metabolism, phenols, and terpenoids play important roles in flavor (Wang, 2021; Zhang et al., 2024; Kim et al., 2025). In the future, metabolomics is expected to become an important tool for flavor improvement breeding, helping to screen superior genotypes and accelerate the development of high-quality new varieties. 8.3 Applications of machine learning and big data analytics in aroma prediction With the continuous accumulation of aroma metabolome data, machine learning and big data methods have shown great potential in aroma prediction and flavor analysis. It is now possible to effectively distinguish the aroma differences among different varieties, tissues and origins through methods such as chemometrics, principal component analysis and OPLS-DA (Zhang et al., 2024; Ye et al., 2025). In the future, algorithms such as deep learning are expected to achieve high-precision prediction of aroma components, intelligent mining of flavor-related genes, and the establishment of system models for aroma regulation. These methods will provide important support for the precise improvement of the flavor and quality of loquats and their industrial application. 9 Conclusion Metabolomics studies have found that different tissues of loquat (leaves, flowers, roots) contain rich aroma-related metabolites, including phenylpropanoids, flavonoids, terpenoids and glycosides, etc. Studies have shown that the main aroma components of loquat flowers are (2-nitroethyl) benzene, p-methoxybenzaldehyde and methyl p-methoxybenzoate. These substances have not been detected in the leaves and exhibit obvious organ-specificity. The activity level of the phenylpropanin metabolic pathway and the expression changes of related structural genes directly affect the flavor differences among different varieties and tissues. High-throughput metabolomics detected a total of 577 metabolites, including 98 phenolic acids, 95 flavonoids and 28 terpenoids. Some aroma precursor substances, such as phenylalanine, can be converted into volatile benzoic acid aroma substances through specific enzymatic reactions. Metabolomics can not only comprehensively detect and quantify aroma components, but also be combined with genomic and transcriptomic data to identify key genes that control aroma synthesis, providing references for molecular breeding and quality improvement. For instance, metabolomics combined with genome-wide association study (GWAS) has identified candidate genes related to pulp color, sugar metabolism and aroma. The research also revealed the differences in the accumulation of aroma components among different varieties and tissues, providing a scientific basis for screening high-quality aroma varieties and developing functional foods. In the future, the combination of metabolomics and molecular breeding techniques is expected to achieve precise regulation of the aroma and nutritional quality of loquats, promoting the breeding of new varieties that meet consumer demands. At the same time, conducting systematic research on the aroma and functional components of the entire loquat plant (including by-products such as leaves, flowers, and roots) can also promote the high-value utilization of resources and the extension of the industrial chain, and drive the sustainable development and utilization of loquats. Acknowledgments GenBreed Publisher appreciates the modification suggestions from two anonymous peer reviewers on the manuscript of this study.
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