Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling.

Autor: Wang Y; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: catea37@mail.hzau.edu.cn., Zheng PC; Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, China., Liu PP; Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, China., Song XW; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China., Guo F; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: guofei@mail.hzau.edu.cn., Li YY; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address: lyy@ahau.edu.cn., Ni DJ; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: nidj@mail.hzau.edu.cn., Jiang CJ; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address: jiangcj@ahau.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2019 Jan 30; Vol. 272, pp. 313-322. Date of Electronic Publication: 2018 Aug 04.
DOI: 10.1016/j.foodchem.2018.08.013
Abstrakt: Withering is an indispensable process for improving flavors in green, black and white teas during their manufacturing. The effects of the withering process on the formation of tea flavors were investigated using transcriptome and metabolite profiling in withered tea leaves. A total of 3268, 23,282 and 25,185 differentially expressed genes (DEGs) were identified at 3 h (68%, water content), 12 h (61%) and 24 h (48%) of the withering process, respectively. The DEGs, involved in flavonoid biosynthesis were significantly downregulated, which could be correlated with the reduction of catechins. Enhancement of terpenoids and alpha-linolenic acid metabolism could trigger an increase in the total content and number of volatiles. The increase in free amino acid-content could be related to 261 DEGs. Our study suggests that dehydration stress during withering induced significant changes in the gene transcription and content of the tea flavor compounds, which promoted the special flavors in various teas.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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