Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement
Legumes are vital sources of protein, dietary fibre and nutrients, making them crucial for global food security and sustainable agriculture. However, their widespread acceptance and consumption are often limited by undesirable sensory characteristics, such as “a beany flavour”, bitterness or variabl...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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MDPI
2025
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| Acceso en línea: | https://hdl.handle.net/10568/179941 |
| _version_ | 1855537045842165760 |
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| author | Sharma, Niharika Mukhopadhyay, Soumi Paul Onkarappa, Dhanyakumar Yogendra, Kalenahalli Ratanpaul, Vishal |
| author_browse | Mukhopadhyay, Soumi Paul Onkarappa, Dhanyakumar Ratanpaul, Vishal Sharma, Niharika Yogendra, Kalenahalli |
| author_facet | Sharma, Niharika Mukhopadhyay, Soumi Paul Onkarappa, Dhanyakumar Yogendra, Kalenahalli Ratanpaul, Vishal |
| author_sort | Sharma, Niharika |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Legumes are vital sources of protein, dietary fibre and nutrients, making them crucial for global food security and sustainable agriculture. However, their widespread acceptance and consumption are often limited by undesirable sensory characteristics, such as “a beany flavour”, bitterness or variable textures. Addressing these challenges requires a comprehensive understanding of the complex molecular mechanisms governing appearance, aroma, taste, flavour, texture and palatability in legumes, aiming to enhance their sensory appeal. This review highlights the transformative power of multi-omics approaches in dissecting these intricate biological pathways and facilitating the targeted enhancement of legume sensory qualities. By integrating data from genomics, transcriptomics, proteomics and metabolomics, the genetic and biochemical networks that directly dictate sensory perception can be comprehensively unveiled. The insights gained from these integrated multi-omics studies are proving instrumental in developing strategies for sensory enhancement. They enable the identification of key biomarkers for desirable traits, facilitating more efficient marker-assisted selection (MAS) and genomic selection (GS) in breeding programs. Furthermore, a molecular understanding of sensory pathways opens avenues for precise gene editing (e.g., using CRISPR-Cas9) to modify specific genes, reduce off-flavour compounds or optimise texture. Beyond genetic improvements, multi-omics data also inform the optimisation of post-harvest handling and processing methods (e.g., germination and fermentation) to enhance desirable sensory profiles and mitigate undesirable ones. This holistic approach, spanning from the genetic blueprint to the final sensory experience, will accelerate the development of new legume cultivars and products with enhanced palatability, thereby fostering increased consumption and ultimately contributing to healthier diets and more resilient food systems worldwide. |
| format | Journal Article |
| id | CGSpace179941 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | CGSpace1799412026-01-16T02:14:28Z Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement Sharma, Niharika Mukhopadhyay, Soumi Paul Onkarappa, Dhanyakumar Yogendra, Kalenahalli Ratanpaul, Vishal legumes sensory traits nutrition Legumes are vital sources of protein, dietary fibre and nutrients, making them crucial for global food security and sustainable agriculture. However, their widespread acceptance and consumption are often limited by undesirable sensory characteristics, such as “a beany flavour”, bitterness or variable textures. Addressing these challenges requires a comprehensive understanding of the complex molecular mechanisms governing appearance, aroma, taste, flavour, texture and palatability in legumes, aiming to enhance their sensory appeal. This review highlights the transformative power of multi-omics approaches in dissecting these intricate biological pathways and facilitating the targeted enhancement of legume sensory qualities. By integrating data from genomics, transcriptomics, proteomics and metabolomics, the genetic and biochemical networks that directly dictate sensory perception can be comprehensively unveiled. The insights gained from these integrated multi-omics studies are proving instrumental in developing strategies for sensory enhancement. They enable the identification of key biomarkers for desirable traits, facilitating more efficient marker-assisted selection (MAS) and genomic selection (GS) in breeding programs. Furthermore, a molecular understanding of sensory pathways opens avenues for precise gene editing (e.g., using CRISPR-Cas9) to modify specific genes, reduce off-flavour compounds or optimise texture. Beyond genetic improvements, multi-omics data also inform the optimisation of post-harvest handling and processing methods (e.g., germination and fermentation) to enhance desirable sensory profiles and mitigate undesirable ones. This holistic approach, spanning from the genetic blueprint to the final sensory experience, will accelerate the development of new legume cultivars and products with enhanced palatability, thereby fostering increased consumption and ultimately contributing to healthier diets and more resilient food systems worldwide. 2025-08 2026-01-15T22:42:26Z 2026-01-15T22:42:26Z Journal Article https://hdl.handle.net/10568/179941 en Open Access application/pdf MDPI Sharma, Niharika; Mukhopadhyay, Soumi Paul; Onkarappa, Dhanyakumar; Yogendra, Kalenahalli; & Ratanpaul, Vishal. 2025. Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement. Agronomy 2025, 15, 1849. https://doi.org/10.3390/agronomy15081849 |
| spellingShingle | legumes sensory traits nutrition Sharma, Niharika Mukhopadhyay, Soumi Paul Onkarappa, Dhanyakumar Yogendra, Kalenahalli Ratanpaul, Vishal Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement |
| title | Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement |
| title_full | Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement |
| title_fullStr | Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement |
| title_full_unstemmed | Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement |
| title_short | Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement |
| title_sort | bridging genes and sensory characteristics in legumes multi omics for sensory trait improvement |
| topic | legumes sensory traits nutrition |
| url | https://hdl.handle.net/10568/179941 |
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