Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing

文献类型： 外文期刊

第一作者： Zhou, Ying

作者： Zhou, Ying;Zeng, Lanting;Liu, Xiaoyu;Gui, Jiadong;Mei, Xin;Fu, Xiumin;Yang, Ziyin;Zhou, Ying;Zeng, Lanting;Liu, Xiaoyu;Gui, Jiadong;Mei, Xin;Fu, Xiumin;Yang, Ziyin;Zeng, Lanting;Liu, Xiaoyu;Gui, Jiadong;Yang, Ziyin;Dong, Fang;Tang, Jingchi;Tang, Jingchi;Zhang, Lingyun

作者机构：

关键词： Aroma;Camellia sinensis;Nerolidol;Tea;Terpene synthase;Volatile

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

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： (E)-Nerolidol is a volatile sesquiterpene that contributes to the floral aroma of teas (Camellia sinensis). The unique manufacturing process for oolong tea involves multiple stresses, resulting in a high content of (E)-nerolidol, which is not known to form in tea leaves. This study aimed to determine the formation mechanism of (E)-nerolidol in tea exposed to multiple stresses during tea manufacture. C. sinensis (E)-nerolidol synthase (CsNES) recombinant protein, found in the cytosol, was found to transform farnesyl diphosphate into (E)-nerolidol. CsNES was highly expressed during the oolong tea turn over process, resulting in (E)-nerolidol accumulation. Continuous mechanical damage, simulating the turn over process, significantly enhanced CsNES expression level and (E)-nerolidol content. The combination of low temperature stress and mechanical damage had a synergistic effect on (E)-nerolidol formation. This is the first evidence of (E)-nerolidol formation mechanism in tea leaves and a characteristic example of plant volatile formation in response to dual stresses. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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