J Integr Plant Biol.

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Genomic variation drives plant flavor diversification

Huimin Hu1, Yanwei Hao2, Yiwei Zhou3, Xia Zhang1, Rui Xia2* and Pan Liao1,4,5*   

  1. 1. Department of Biology, Hong Kong Baptist University, Hong Kong 999077, China
    2. Guangdong Basic Research Center of Excellence for Precise Breeding of Future Crops, State Key Laboratory for Conservation and Utilization of Subtropical Agro‐Bioresources, Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China Ministry of Agriculture and Rural Affairs, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
    3. Guangdong Provincial Key Laboratory of Ornamental Plant Germplasm Innovation and Utilization, Environmental Horticulture Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
    4. State Key Laboratory of Agrobiotechnology (CUHK), Hong Kong 999077, China
    5. Institute of Systems Medicine and Health Sciences, Hong Kong Baptist University, Hong Kong 999077, China
    *Correspondences: Pan Liao (panliao@hkbu.edu.hk, Dr. Liao is fully responsible for the distribution of all materials associated with this article); Rui Xia (rxia@scau.edu.cn)
  • Received:2026-01-15 Accepted:2026-04-09 Online:2026-05-10
  • Supported by:
    This work was partially supported by the Early Career Scheme grant from the RGC (Project No. 22100923 to P.L.), the NSFC/RGC Joint Research Scheme (Project No. N_HKBU201/23 to P.L.), the Areas of Excellence Scheme from the RGC (AoE/M‐402/25‐N), the PROCORE‐France/HK Joint Research Scheme (Project No. F‐HKBU201/23), the Department Start‐up fund of Hong Kong Baptist University (Project No. BIOL‐22‐23‐01), Hong Kong Baptist University, Research Committee, Initiation Grant—Faculty Niche Research Areas (IG‐FNRA) 2022/23 (RC‐FNRA‐IG/22‐23/SCI/01), and the Innovation and Technology Fund of Innovation Technology Commission: Funding Support to State Key Laboratory of Agrobiotechnology (to P.L.). The authors acknowledge the facility support from the Advanced Life Sciences and Mass Spectrometry Laboratory (LSMS) of Hong Kong Baptist University and the Wu Jieh Yee Institute of Translational Chinese Medicine Research, HKBU. Any opinions, findings, conclusions, or recommendations expressed in this publication do not reflect the views of the Government of the Hong Kong Special Administrative Region or the Innovation and Technology Commission. We also acknowledge support from the National Key Research and Development Program Project (2024YFD1600301), the Key Area Research and Development Program of Guangdong Province (2022B0202070003), and the National Science Foundation of China (#32372665, #32072547) to R.X.

Abstract: Plant flavor diversity arises from genomic variation across species and cultivars, yet the mechanisms linking natural genomic variation to flavor‐related phenotypes remain insufficiently integrated. Here, we systematically review how diverse forms of genomic variation reshape the biosynthesis, transport, and accumulation of flavor‐related metabolites, thereby driving diversification in sweetness, acidity, bitterness, piquancy, astringency, and aroma. We further integrate evidence from genomics, transcriptomics, metabolomics, and functional validation to outline a mechanistic framework linking genomic variation to the molecular and metabolic basis of flavor phenotypes. We then examine how artificial intelligence‐assisted breeding and precision gene editing can accelerate the identification of causal variants and enable targeted improvement of flavor‐related traits. This framework establishes plant flavor as a mechanism‐based target for plant improvement, with broad implications for quality, nutrition, and sustainability.

Key words: aroma, artificial intelligence, genomic variation, plant flavor, sugar and acid

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