| Title: | Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage |
| Author(s): | Zeng L; Jin S; Xu YQ; Granato D; Fu YQ; Sun WJ; Yin JF; Xu YQ; |
| Address: | "Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China. College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Zhejiang, China. Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland" |
| DOI: | 10.1080/10408398.2022.2104213 |
| ISSN/ISBN: | 1549-7852 (Electronic) 1040-8398 (Linking) |
| Abstract: | "Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid derivatives. These compounds with specific aroma characteristics importantly contribute to the aroma quality of oolong tea. Shaking and rocking is the crucial procedure for the aroma formation of oolong tea by exerting mechanical damage to fresh tea leaves. Abundant studies have been carried out to investigate the formation mechanisms of VOCs during oolong tea processing in recent years. This review systematically introduces the biosynthesis of VOCs in plants, and the volatile changes due to biotic and abiotic stresses are summarized and expatiated, using oolong tea as an example" |
| Keywords: | Camellia sinensis Biosynthesis oolong tea processing stress volatile organic compounds; |
| Notes: | "PublisherZeng, Lin Jin, Shan Xu, Yan-Qun Granato, Daniel Fu, Yan-Qing Sun, Wei-Jiang Yin, Jun-Feng Xu, Yong-Quan eng 2022/07/29 Crit Rev Food Sci Nutr. 2022 Jul 28:1-11. doi: 10.1080/10408398.2022.2104213" |
