Integrated metabolic phenotypes and gene expression profiles revealed the effect of spreading on aroma volatiles formation in postharvest leaves of green tea
文献类型： 外文期刊
作者： Qiao, Dahe 1 ; Mi, Xiaozeng 1 ; An, Yanlin 1 ; Xie, Hui 1 ; Cao, Kemei 3 ; Chen, Hongrong 1 ; Chen, Minyi 1 ; Liu, Shengr 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang West Rd, Hefei 230036, Anhui, Peoples R China
2.Guizhou Acad Agr Sci, Tea Res Inst, 1 Jinnong Rd, Guiyang 550006, Guizhou, Peoples R China
3.Guizhou Univ, Coll Tea Sci, Jiaxiu South Rd, Guiyang 550025, Guizhou, Peoples R China
关键词： Camellia sinensis; Green tea; Spreading; Aroma metabolism; Co-expression network; Volatile compounds
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2021 年 149 卷
页码：
收录情况： SCI
摘要： Spreading is an indispensable process in the aroma formation of premium green tea. In this study, volatile metabolomics and transcriptomics were performed for three tea plant cultivars to investigate the mechanism of changes occurring in volatile compounds during green tea spreading. The content of primary aroma compounds significantly increased after spreading, the Wickremasinghe-Yamanishi ratio decreased and the Owuor's flavor index increased with the extension of spreading time, and the degree of aroma production was genotypedependent. Volatile terpenes and fatty acid-derived volatiles were the principal aroma volatiles that accumulated during the spreading of green tea, and the trends of their changes were consistent with the expression pattern of related synthesis pathway genes, indicating that they were primarily derived from de novo synthesis rather than glycoside hydrolysis. Two co-expression networks that were highly correlated with variations in the volatile component contents during the spreading process were identified via WGCNA. Our results provide insights into spreading that can be considered to improve the quality of green tea.
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