Comparative analysis of starch structure and multi-omics profiles reveals candidate pathways associated with a novel soft-waxy maize trait

emerging as a candidate gene potentially contributing to the observed structural variations. Integrated metabolomic and transcriptomic profiling revealed shifts in metabolic pathways that may be associated with the observed textural and palatability traits. These results provide a multi-scale characterization of a new type of maize with unique sensory profile, which offer a foundation for developing comprehensive evaluation methods and suggests potential targets for breeding waxy maize with enhanced palatability.