Mâche Coquille de Louviers (Lactuca sativa) — Plant Gene Profile | Zobium

Flavor & Sensory Profile

Dominant notes: mild, sweet, nutty, buttery, fresh green, soft.

Key Genes in Mâche Coquille de Louviers

• Phytoene Synthase 1 (VlPSY1) — Encodes the first committed enzyme of the carotenoid pathway, converting geranylgeranyl diphosphate to phytoene — directly responsible for the high beta-carotene levels reported in corn salad.: produces phytoene, beta-carotene
• Carotenoid Cleavage Dioxygenase 1 (VlCCD1) — Encodes an enzyme that cleaves carotenoids to produce apocarotenoid volatiles such as ionones and damascenones, contributing to the subtle floral-nutty notes characteristic of mâche.: produces beta-ionone, geranylacetone
• Lipoxygenase 1 (VlLOX1) — Encodes a lipoxygenase enzyme that oxidises polyunsaturated fatty acids (linolenic acid) to produce green, grassy C6 aldehydes that underpin the mild fresh-leaf aroma of mâche.: produces hexanal, (Z)-3-hexenal
• C-Repeat Binding Factor 1 (VlCBF1) — Encodes a CBF/DREB cold-response transcription factor that activates cold-acclimation genes, underpinning the exceptional frost hardiness (-15°C) that makes Coquille de Louviers a reliable winter crop.: produces CBF transcription factor, dehydrin proteins
• MYB Transcription Factor 1 (VlMYB1) — Encodes an R2R3-MYB transcription factor that regulates chlorophyll biosynthesis and retention, contributing to the characteristic dark-green leaf colour of Coquille de Louviers.: produces chlorophyll a, chlorophyll b
• Alcohol Acyltransferase 1 (VlAAT1) — Encodes an alcohol acyltransferase that synthesises short-chain esters from amino acid-derived alcohols, contributing to the mild sweet and faintly nutty aromatic character typical of the species.: produces ethyl acetate, 3-methylbutyl acetate
• L-Galactono-1,4-Lactone Dehydrogenase (VlVitC1) — Encodes the terminal enzyme of the ascorbate biosynthesis pathway, responsible for the notably high vitamin C levels that make mâche one of the most nutritionally dense winter salad crops.: produces ascorbic acid (vitamin C)

Metabolic Pathways

• Carotenoid / Beta-Carotene Pathway — activity 65%: Supplies beta-carotene (vitamin A precursor) and background floral-nutty apocarotenoid volatiles
• Lipoxygenase / Green-Leaf Volatile Pathway — activity 40%: Produces mild grassy and fresh green-leaf aldehydes characteristic of freshly harvested mâche
• Cold Stress Tolerance Pathway — activity 85%: Confers exceptional frost hardiness to -15°C; no direct sensory contribution but enables winter-harvest quality
• Chlorophyll / Leaf Colour Pathway — activity 70%: Maintains dark green leaf colour through autumn and winter; associated with high chlorophyll-linked nutrient density
• Amino Acid–Derived Ester Pathway — activity 35%: Generates the light sweet and nutty ester volatiles that define mâche's distinctive mild aroma
• Ascorbate / Vitamin C Pathway — activity 75%: Drives high vitamin C accumulation; contributes faint brightness to flavour

Soil Microbiome Recommendations

• Rhizophagus irregularis — May increase beta-carotene and vitamin E levels in leaves by improving micronutrient availability from cool autumn soils
• Bacillus velezensis — May reduce incidence of downy mildew and grey mould (Botrytis) during the wet autumn sowing period
• Trichoderma harzianum — May reduce seedling losses to damping-off during the 12–15 day germination period in cool, moist autumn conditions