Exploration on the cultivar specifity and processing progress of an excellent hybrid tea cultivar 'Jinmudan'

文献类型： 外文期刊

第一作者： Pan, Yue

作者： Pan, Yue;Jia, Huiyan;Li, Junyao;Cui, Yuqing;Yuan, Wenxuan;Deng, Wei-Wei;Yang, Jun;Wang, Rangjian

作者机构：

关键词： Jinmudan (JMD); Huangdan (HD); Tieguanyin (TGY); Black tea; Non-volatile compounds; alpha-linolenic acid

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 63 卷

页码：

收录情况： SCI

摘要： In this study, an excellent hybrid tea cultivar Camellia sinensis cv. 'Jinmudan' ('JMD') and its parental generations cultivars C. 'Huangdan' ('HD') and 'Tieguanyin' ('TGY') were processed into JMD, HD and TGY black tea through same processing respectively. The results of sensory evaluation showed that JMD has unique aroma properties, and higher quality of taste. Then, the key metabolites variations of 'JMD' and its parental generations during the whole black tea processing were performed by metabolomic and transcriptomic analysis. The results showed that the metabolic profile of 'JMD' was closer to its male parent 'HD' and the key metabolites were mainly derivatives of catechins and glycosidic substances during JMD processing. The content of methyl jasmonate in JMD was higher than HD and TGY, which might be the key factor in determining the aroma quality of JMD. The expression of genes in alpha-linolenic acid metabolic pathway during withering were higher in JMD than in HD through transcriptomic. Gene expressions of lipoxygenase (LOX2S) and jasmonic acid carboxyl methyltransferase (JMT) in the metabolic pathway of methyl jasmonate biosynthesis were found to be greater in JMD than that in HD. In summary, the cultivar specificity plays more important role in the quality of the final tea.

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