Uncovering reasons for differential accumulation of linalool in tea cultivars with different leaf area

文献类型： 外文期刊

第一作者： Zeng, Lanting

作者： Zeng, Lanting;Xiao, Yangyang;Zhou, Xiaochen;Jian, Guotai;Chen, Jiaming;Yang, Ziyin;Zeng, Lanting;Xiao, Yangyang;Zhou, Xiaochen;Jian, Guotai;Chen, Jiaming;Yang, Ziyin;Zeng, Lanting;Yang, Ziyin;Xiao, Yangyang;Zhou, Xiaochen;Jian, Guotai;Chen, Jiaming;Yang, Ziyin;Yu, Jizhong;Li, Jianlong;Tang, Jinchi;Li, Jianlong;Tang, Jinchi

作者机构：

关键词： Camellia sinensis; Tea; Aroma; Linalool; Linalool oxide; Leaf area

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 345 卷

页码：

收录情况： SCI

摘要： It is generally proposed that tea cultivars with larger leaves contain more linalool, an important tea aroma contributor, than ones with smaller leaves. The objective of this study was to confirm the trait and explore the involved reason. Investigation on ten tea cultivars with different leaf areas demonstrated a significant positive correlation between linalool content and leaf area (R-2 = 0.739, p = 0.010). Analysis of metabolite and gene expression level showed that the transform ability of linalool into linalool oxides was the key factor. Feeding experiments that supplied tea leaves of different leaf areas with [H-2(3)] linalool under different light conditions revealed that the larger tea leaves receive more light and are less capable of transformation of linalool to linalool oxides, thus leading to linalool accumulation. This information will advance understanding of the variation of linalool content in tea varieties and will provide assistance in breeding and screening of high-linalool tea cultivars.

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