| Title: | The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production |
| Author(s): | Zhou ZW; Wu QY; Yang Y; Hu QC; Wu ZJ; Huang HQ; Lin HZ; Lai ZX; Sun Y; |
| Address: | "College of Life Science, Ningde Normal University, Ningde 352000, China. Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China" |
| DOI: | 10.3390/molecules27134298 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are basic components of oolong tea fragrance during the postharvest process. However, information about the precursors of FAs during the postharvest process of oolong tea production is rare. To investigate the transformation of fatty acids during the process of oolong tea production, gas chromatograph-flame ionization detection (GC-FID) was conducted to analyze the composition of FAs. The results show that the content of total polyunsaturated FAs initially increased and then decreased. Specifically, the contents of alpha-linolenic acid, linoleic acid and other representative substances decreased after the turn-over process of oolong tea production. The results of partial least squares discrimination analysis (PLS-DA) showed that five types of FAs were obviously impacted by the processing methods of oolong tea (VIP > 1.0). LOX (Lipoxygenase, EC 1.13.11.12) is considered one of the key rate-limiting enzymes of long-chain unsaturated FAs in the LOX-HPL (hydroperoxide lyase) pathway, and the mechanical wounding occurring during the postharvest process of oolong tea production greatly elevated the activity of LOX" |
| Keywords: | *Camellia sinensis/metabolism Fatty Acids/analysis Plant Leaves/chemistry Tea *Volatile Organic Compounds/analysis Lox fatty acids manufacturing process oolong tea; |
| Notes: | "MedlineZhou, Zi-Wei Wu, Qing-Yang Yang, Yun Hu, Qing-Cai Wu, Zong-Jie Huang, Hui-Qing Lin, Hong-Zheng Lai, Zhong-Xiong Sun, Yun eng CARS-19/China Agriculture Research System of MOF and MARA/ 2022Y05/Scientific Research Foundation of Ningde Normal University/ Switzerland 2022/07/10 Molecules. 2022 Jul 4; 27(13):4298. doi: 10.3390/molecules27134298" |
