Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement

Sharma, Niharika and Mukhopadhyay, S P and Onkarappa, D and Yogendra, K and Ratanpaul, V (2025) Bridging Genes and Sensory Characteristics in Legumes: Multi-Omics for Sensory Trait Improvement. Agronomy (TSI), 15 (8). pp. 1-40. ISSN 2073-4395

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Abstract

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.

Item Type:	Article
Divisions:	Global Research Program - Accelerated Crop Improvement
CRP:	UNSPECIFIED
Uncontrolled Keywords:	sensory traits, aroma, taste and flavour, texture, seed size and shape, seed-coat colour, legumes, omics
Subjects:	Others > Genetic Engineering Others > Legume Crops
Depositing User:	Mr Nagaraju T
Date Deposited:	24 Mar 2026 06:33
Last Modified:	24 Mar 2026 06:33
URI:	http://oar.icrisat.org/id/eprint/13559
Official URL:	https://www.mdpi.com/2073-4395/15/8/1849
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	All figures were created with BioRender.com. Bernie Dominiak and Suzy Rogiers reviewed the pre-submission version of the manuscript. Additionally, we would like to thank the four journal reviewers for their constructive comments and feedback.
Links:	Google Scholar

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