| Title: | The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea |
| Author(s): | Wu L; Wang Y; Liu S; Sun Y; Li C; Lin J; Wei S; |
| Address: | "College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian 350002, PR China. Tea Industry Development Center of Zhangping City, 78 Chishan Road, Zhangping 364400, Fujian, PR China. College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian 350002, PR China. Electronic address: ljk213@163.com. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China. Electronic address: chsh1965@163.com" |
| DOI: | 10.1016/j.foodchem.2022.133192 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "To interpret the environmental stresses induced dynamic changes of volatile and non-volatile constitutes in oolong tea leaves during enzymatic-catalyzed processes (ECP), metabolomic and proteomic studies were carried out using the processed leaf samples collected at the different stages of ECP for Zhangping Shuixian tea manufacture. Non-processed leaves were applied as control. Out of identified 980 non-volatiles and 157 volatiles, 40 non-volatiles and 8 volatiles were screened out as biomarkers, respectively. The integrated analysis on metabolites-proteins showed that phenylpropanoid biosynthesis, flavonoid biosynthesis, and phenylalanine metabolism were significantly enriched and highly correlated to the dynamic changes of key metabolites during ECP stage. A biological pathway network was constructed to illuminate the enzymatic-catalyzed production of critical flavoring compounds, including carbohydrates, amino acids, flavonoids, and volatile phenylpropanoids/benzenoids. The electronic-sensory analyses indicated leaf dehydration and mechanical wounding occurred over the sun-withering and turning-over steps are indispensable to form characteristic flavor of Shuixian tea" |
| Keywords: | *Camellia sinensis/chemistry Catalysis Plant Leaves/chemistry Proteomics Tea/chemistry *Volatile Organic Compounds/analysis Enzymatic-catalyzed process Non-volatile compounds Volatile compounds Zhangping Shuixian tea; |
| Notes: | "MedlineWu, Liangyu Wang, Yahui Liu, Suhui Sun, Yun Li, Chenxue Lin, Jinke Wei, Shu eng England 2022/05/22 Food Chem. 2022 Oct 15; 391:133192. doi: 10.1016/j.foodchem.2022.133192. Epub 2022 May 13" |
