Dynamic evolution and formation mechanisms of aroma compounds in Qianmei 502 black tea during processing: insights from transcriptomic and metabolomic analyses
文献类型： 外文期刊
作者： Ding, Fengjiao 1 ; Liu, Zhongying 1 ; Luo, Jinlong 1 ; Yang, Ting 1 ; Dai, Yuqiao 1 ; Zhang, Tuo 1 ; Fang, Shimao 1 ; Li, Qin 1 ; Yang, Xiaowei 1 ; Pan, Ke 1 ; Shen, Qiang 1 ;
作者机构： 1.Guizhou Acad Agr Sci, Guizhou Tea Res Inst, Jinnong Rd, Guiyang 550006, Guizhou, Peoples R China
关键词： Qianmei 502 black tea; Transcriptomics; volatile metabolomics; aroma quality
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 228 卷
页码：
收录情况： SCI
摘要： To investigate the aroma evolution and underlying molecular mechanisms during the processing of Qianmei 502 black tea, we conducted an integrated analysis using transcriptomic and broadly-targeted volatile metabolomic approaches. Our study identified 856 volatile metabolites and 18,633 genes through metabolomic and transcriptomic profiling. Integrated analysis revealed that a-linolenic acid metabolism, phenylalanine metabolism, glycerolipid metabolism, and monoterpenoid biosynthesis constituted the key metabolic pathways during tea processing. Notably, the elevated expression of ADH1 and TAT gene families, coupled with dynamic changes in phenylethanal, phenylethanol, geraniol, (Z)-3-hexenol, and indole concentrations, were identified as critical factors contributing to the distinctive sweet floral aroma characteristics of Qianmei 502 black tea.
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