Essential oil content is the major component of Cinnamomum cassia Presl quality. In this research, an analysis of transcriptome and metabolite profiles between Cinnamomum cassia Presl (CK) and Cinnamomum cassia Presl var. macrophyllum Chu (Var) was performed to investigate the molecular mechanisms underlying the difference of active components content in the barks, branches, and leaves. Results revealed that higher contents of flavonoids were present in the barks, branches, and leaves of Var, and higher levels of cinnamaldehyde and coumarine were present in the barks of Var, but lower in the leaves when compared with CK. Transcriptome analysis revealed that genes related to photosynthesis and flavonoid biosynthesis were upregulated in Var relative to CK. Differences in essential oil contents between the two varieties could be attributed to the differential expression of genes related to the two branches of the phenylpropanoid metabolic pathway, i.e., one controls flavonoid metabolism and was highly active in Var, whereas the other regulates the synthesis of cinnamaldehyde and coumarine and was only upregulated in the barks of Var, but downregulated in the leaves. The findings of this study provide insights into the mechanism behind the phenylpropanoid metabolic pathway of Cinnamomum cassia Presl.

香精油含量是肉桂肉桂品质的主要组成部分。在这项研究中，肉桂肉桂和肉桂的转录组和代谢产物谱分析Presl var。进行了大叶储（Var）的研究，以研究树皮，树枝和叶片中活性成分含量差异的分子机制。结果表明，与CK相比，Var的树皮，树枝和叶片中的类黄酮含量较高，而Var的树皮中肉桂醛和香豆碱的含量较高，但叶片中的黄酮含量较低。转录组分析显示，与CK相比，Var中与光合作用和类黄酮生物合成相关的基因上调。两个品种之间精油含量的差异可归因于与苯丙烷类代谢途径的两个分支相关的基因的差异表达，即一个控制类黄酮代谢并且在Var中具有很高的活性，而另一种则调节肉桂醛和香豆碱的合成，仅在Var的树皮中上调，而在叶子中下调。这项研究的结果提供了深入研究苯丙烷代谢途径背后的机制的见解。肉桂Presl的。