Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics
文献类型： 外文期刊
作者： Huang, Wenjing 1 ; Fang, Shimao 2 ; Su, Yanlei 1 ; Xia, Dongzhou 1 ; Wu, Yida 1 ; Liu, Qiuyan 1 ; Zou, Li 1 ; Lu, Chengye 1 ; Deng, Wei-Wei 1 ; Ning, Jingming 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
2.Nanjing Agr Univ, Coll Hort, Nanjing 210095, Peoples R China
3.Guizhou Acad Agr Sci, Guizhou Tea Inst, Guiyang 550006, Peoples R China
4.Chinese Acad Sci, Lushan Bot Garden, Jiujiang 332900, Peoples R China
关键词： Black tea; Withering method; Tea flavor; Transcriptomics; Dehydration stress
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 189 卷
页码：
收录情况： SCI
摘要： Withering leads to the formation of high-quality flavor in black tea. This study investigated the effects of natural withering (NW), sun withering (SW), and warm-air withering (WW) on the flavor compounds of withered leaves by using target metabolomic and transcriptomic approaches. The results revealed that 4282, 4770, and 1246 differentially expressed genes (DEGs) were identified in the NW, SW, and WW samples, respectively. The expression of DEGs involved in volatile compound and flavonoid biosynthesis was the highest in the WW sample, which may be the main reason for the significant increase in volatile compound and catechin contents in the WW sample. The withering methods mainly affected the contents of non-proteinaceous amino acids, such as theanine. Withering methods significantly affect the expression levels of DEGs involved in metabolic pathways; this provides a systematic explanation for flavor formation in black tea.
- 相关文献
作者其他论文 更多>>
-
Ancient tea plants black tea taste determinants and their changes over manufacturing processes
作者：Fang, Shimao;Pu, Lulu;Ma, Yuanchun;Zhu, Xujun;Fang, Wanping;Fang, Shimao;Yang, Ting;Pan, Ke;Huang, Wenjing;Pan, Ke
关键词：Ancient tea plants black tea; Soluble sugars; Catechins; Dynamic changes; Taste quality
-
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP
作者：Liu, Zhongying;Luo, Jinlong;Shen, Qiang;Zhang, Tuo;Fang, Shimao;Pan, Ke;Long, Lin;Ran, Qiansong;Pan, Ke;Long, Lin
关键词：Congou black tea; Secondary metabolites; Metabolomics; Disease -resistance activity; Correlation
-
Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology
作者：Liu, Zhongying;Li, Qin;Yang, Ting;Dai, Yuqiao;Zhang, Tuo;Fang, Shimao;Pan, Ke;Ran, Qiansong;Long, Lin;Pan, Ke;Long, Lin
关键词：amino acids; catechins; E-tongue; interaction; threshold
-
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
作者：Huang, Wenjing;Wang, Jing;Li, Luqing;Wang, Yujie;Deng, Wei-Wei;Ning, Jingming;Fang, Shimao;Zhuo, Chao;Luo, Yonghua;Yu, Yilei
关键词：Keemun black tea; Withering method; Aroma; GC-O
-
Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea
作者：Wei, Yuming;Jin, Ge;Ni, Tiancheng;Hou, Zhiwei;Li, Tiehan;Deng, Wei-Wei;Ning, Jingming;Wei, Yuming;Jin, Ge;Ni, Tiancheng;Hou, Zhiwei;Li, Tiehan;Deng, Wei-Wei;Ning, Jingming;Fang, Shimao
关键词：Bud yellow tea; colour; processing factor; quality control; taste profile
