GWAS with principal component analysis identify QTLs associated with main peanut flavor-related traits

Peanut flavor is a complex and important trait affected by raw material processing technology owing to its significant impact on consumer preference. In this research, principal component analysis (PCA) 33 representative traits associated with revealed that total sugars, sucrose, tocopherols provided more information related peanut flavor. Genome-wide association studies (GWAS) using 102 U.S. mini-core accessions were performed study associations between 12,526 single nucleotide polymorphic (SNP) markers the three traits. A of 7 22 quantitative loci (QTLs) identified be significantly sugars respectively. Among these QTLs, four eight candidate genes for two mined. addition, five stable QTLs sucrose in both years separately. No detected tocopherols. The results from research provide useful knowledge about genetic control flavor, which will aid clarifying molecular mechanisms peanuts.