Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes
文献类型： 外文期刊
作者： Wang, Miao 1 ; Li, Jianlong 4 ; Liu, Xiaohui 5 ; Liu, Chengshun 1 ; Qian, Jiajia 1 ; Yang, Jie 1 ; Zhou, Xiaochen 1 ; Jia, Yongxia 1 ; Tang, Jinchi 4 ; Zeng, Lanting 1 ;
作者机构： 1.Chinese Acad Sci, Guangdong Prov Key Lab Appl Bot, Key Lab South China Agr Plant Mol Anal & Genet Im, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
3.South China Natl Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
4.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innova, Guangzhou 510640, Peoples R China
5.Yunnan Agr Univ, Coll Tea Sci, Kunming 650201, Yunnan, Peoples R China
6.Chinese Acad Sci, Ctr Econ Bot, Core Bot Gardens, Guangzhou 510650, Peoples R China
关键词： Lingtou Dancong; stir-bar sorptive extraction; gas chromatography-olfactometry; mass spectrometry; odorants; different altitudes
期刊名称：METABOLITES （ 影响因子：5.581； 五年影响因子：5.531 ）
ISSN：
年卷期： 2022 年 12 卷 11 期
页码：
收录情况： SCI
摘要： Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental conditions at different altitudes is unknown. In this study, the aromas in Lingtou Dancong oolong tea were extracted and analyzed by stir-bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS), and the aroma profiles of tea plants grown at different altitudes were compared. We detected 59 odor compounds in Lingtou Dancong oolong tea. Eight compounds with honey and floral odors were identified as key components on the basis of GC-O, GC-MS, odor activity value, and flavor dilution analyses. Differences in the contents of precursor geranyl diphosphate and transcript levels of structural genes were found to be responsible for the differential accumulation of linalool and hotrienol among plants grown at different altitudes. This is the first report on the aroma characteristics and key contributors of Lingtou Dancong oolong tea and their differences, as affected by altitude. These results provide details of the chemical basis of the aroma quality of Lingtou Dancong oolong tea.
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