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Salt stress is a universal abiotic stress that severely affects plant growth and development. Understanding the mechanisms of Maclura tricuspidate's adaptation to salt stress is crucial for developing salt-tolerant plant varieties. This article discusses the integration of physiology, transcriptome, and metabolome to investigate the mechanism of salt adaptation in M. tricuspidata under salt stress conditions. Overall, the antioxidant enzyme system (SOD and POD) of M. tricuspidata exhibited higher activities compared with the control, while the content of soluble sugar and concentrations of chlorophyll a and b were maintained during salt stress. KEGG analysis revealed that deferentially expressed genes were primarily involved in plant hormone signal transduction, phenylpropanoid and flavonoid biosynthesis, alkaloids, and MAPK signaling pathways. Differential metabolites were enriched in amino acid metabolism, the biosynthesis of plant hormones, butanoate, and 2-oxocarboxylic acid metabolism. Interestingly, glycine, serine, and threonine metabolism were found to be important both in the metabolome and transcriptome–metabolome correlation analyses, suggesting their essential role in enhancing the salt tolerance of M. tricuspidata. Collectively, our study not only revealed the molecular mechanism of salt tolerance in M. tricuspidata, but also provided a new perspective for future salt-tolerant breeding and improvement in salt land for this species. [ABSTRACT FROM AUTHOR]

Odor is an important attribute of fermented dairy products and is an important factor in determining consumer acceptance. However, the odor characteristics of brown lactobacillus beverage (BLB) and the differences in odor among different types of these products have rarely been studied. Here, a comprehensive analysis of different types of BLB were performed by SPME–GC–O–MS and SPME–GC×GC–O–MS techniques based on untargeted metabolomics. Compared with SPME–GC–O–MS, SPME–GC×GC–O–MS identified 26 new odor compounds in BLB, indicating that this method is more suitable for odor characterization of BLB. A total of 149 odor compounds were identified from 13 BLBs, of which 40 were odor-active compounds. Ketones, alcohols, acids, aldehydes, and esters accounted for about 80% of the total odor compounds and constituted the basic odor profile of the BLB. In addition to identifying indicator flavor compounds such as furfuryl alcohol, octanoic acid, and β -myrcene, which are responsible for the differences in odor profiles between different BLBs, the reference content ranges in BLBs were precisely quantified. These findings will provide new insights into the species traceability and odor characterization of BLB samples. [Display omitted] • Twenty six new odor compounds were identified in BLB by SPME–GC×GC–O–MS. • SPME–GC×GC–O–MS was more suitable for odor characterization of BLB. • Indicative odorants in the BLB and their content ranges were given. [ABSTRACT FROM AUTHOR]