Integrated multi-omics analysis reveals molecular and biochemical basis of flavor variation in rambutan (Nephelium lappaceum L.) cultivars

Key Points

• Flavor variation in rambutan correlates with specific biochemical pathways identified through multi-omics analysis.
• The study highlights distinct molecular signatures between different rambutan cultivars, influencing flavor attributes.
• Observational analysis involving biochemical and molecular analysis techniques elucidates flavor-composition links.
• This integrated approach offers insights into improving flavor quality, though further exploration on cultivars is needed.