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Food Chem

Title:		Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment
Author(s):		Hu CJ; Li D; Ma YX; Zhang W; Lin C; Zheng XQ; Liang YR; Lu JL;
Address:		"Zhejiang University Tea Research Institute, Hangzhou 310058, PR China. Hangzhou Westlake Subdistrict Office, Hangzhou 310007, PR China. Zhejiang University Tea Research Institute, Hangzhou 310058, PR China. Electronic address: jllu@zju.edu.cn"
Journal Title:		Food Chem
Year:		2018
Volume:		20180703
Issue:
Page Number:		202 - 211
DOI:		10.1016/j.foodchem.2018.07.016
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To elucidate formation mechanism of oolong tea aroma, the released and remaining volatiles during bruising and withering treatment were analyzed using head space solid-phase microextraction/gas chromatography-mass spectrometry. An increase in proportion of the released terpenoid volatiles (TVs) along with a decrease in proportion of the released C(6) green leaf volatiles (GLVs) was observed in both cultivars 'Zhejiang139' and 'Foshou'. Proportion of remaining TVs also fluctuated reversely with GLVs although the level of these volatiles increased remarkably. High ratio of TVs to GLVs was the key chemical foundation of oolong tea characteristic aroma and could be regarded as a good indicator in screening cultivar for suitably producing high quality oolong tea. Combining with transcriptome analysis, increased TVs and GLVs during the treatment might be largely generated through de novo synthesis and modulated at transcript level through up-regulation of genes involved in terpenoids metabolism and enzymatic cleavage of long-chain fatty acids"
Keywords:		Camellia sinensis/*chemistry Gas Chromatography-Mass Spectrometry/*methods Odorants/analysis Solid Phase Microextraction/*methods *Tea Volatile Organic Compounds/*analysis Green leaf volatiles biosynthesis Released and remaining volatiles Terpenoids metab;
Notes:		"MedlineHu, Ci-Jie Li, Da Ma, Yi-Xiao Zhang, Wei Lin, Chen Zheng, Xin-Qiang Liang, Yue-Rong Lu, Jian-Liang eng England 2018/08/14 Food Chem. 2018 Dec 15; 269:202-211. doi: 10.1016/j.foodchem.2018.07.016. Epub 2018 Jul 3"