| Title: | Integrated metabolic phenotypes and gene expression profiles revealed the effect of spreading on aroma volatiles formation in postharvest leaves of green tea |
| Author(s): | Qiao D; Mi X; An Y; Xie H; Cao K; Chen H; Chen M; Liu S; Chen J; Wei C; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China; Tea Research Institute, Guizhou Academy of Agricultural Sciences, 1 Jin'nong Road, Guiyang, Guizhou 550006, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. College of Tea Science, Guizhou University, Jiaxiu South Road, Guiyang, Guizhou 550025, China. Tea Research Institute, Guizhou Academy of Agricultural Sciences, 1 Jin'nong Road, Guiyang, Guizhou 550006, China. Electronic address: chenjuan309@163.com. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address: weichaoling0551@163.com" |
| DOI: | 10.1016/j.foodres.2021.110680 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Spreading is an indispensable process in the aroma formation of premium green tea. In this study, volatile metabolomics and transcriptomics were performed for three tea plant cultivars to investigate the mechanism of changes occurring in volatile compounds during green tea spreading. The content of primary aroma compounds significantly increased after spreading, the Wickremasinghe-Yamanishi ratio decreased and the Owuor's flavor index increased with the extension of spreading time, and the degree of aroma production was genotype-dependent. Volatile terpenes and fatty acid-derived volatiles were the principal aroma volatiles that accumulated during the spreading of green tea, and the trends of their changes were consistent with the expression pattern of related synthesis pathway genes, indicating that they were primarily derived from de novo synthesis rather than glycoside hydrolysis. Two co-expression networks that were highly correlated with variations in the volatile component contents during the spreading process were identified via WGCNA. Our results provide insights into spreading that can be considered to improve the quality of green tea" |
| Keywords: | Odorants/analysis Phenotype Plant Leaves/chemistry/genetics *Tea Transcriptome *Volatile Organic Compounds/analysis Aroma metabolism Camellia sinensis Co-expression network Green tea Spreading Volatile compounds; |
| Notes: | "MedlineQiao, Dahe Mi, Xiaozeng An, Yanlin Xie, Hui Cao, Kemei Chen, Hongrong Chen, Minyi Liu, Shengrui Chen, Juan Wei, Chaoling eng Research Support, Non-U.S. Gov't Canada 2021/10/04 Food Res Int. 2021 Nov; 149:110680. doi: 10.1016/j.foodres.2021.110680. Epub 2021 Sep 1" |
