Study of the biochemical formation pathway of aroma compound 1-phenylethanol in tea (Camellia sinensis (L.) O. Kuntze) flowers and other plants
文献类型： 外文期刊
作者：
Zhou, Ying
1
;
Peng, Qiyuan
1
;
Zeng, Lanting
1
;
Tang, Jinchi
4
;
Li, Jianlong
4
;
Dong, Fang
6
;
Yang, Ziyin
1
;
作者机构： 1.Chinese Acad Sci, South China Bot Garden, Guangdong Prov Key Lab Appl Bot, Xingke Rd 723, Guangzhou 510650, Guangdong, Peoples R China
2.Chinese Acad Sci, South China Bot Garden, Key Lab South China Agr Plant Mol Anal & Genet Im, Xingke Rd 723, Guangzhou 510650, Guangdong, Peoples R China
3.Univ Chinese Acad Sci, 19A Yuquan Rd, Beijing 100049, Peoples R China
4.Guangdong Acad Agr Sci, Tea Res Inst, Dafeng Rd 6, Guangzhou 510640, Guangdong, Peoples R China
5.Guangdong Prov Key Lab Tea Plant Resources Innova, Dafeng Rd 6, Guangzhou 510640, Guangdong, Peoples R China
6.Guangdong Food & Drug Vocat Coll, Longdongbei Rd 321, Guangzhou 510520, Guangdong, Peoples R China
关键词： Acetophenone; Aromatic aroma compound; Biosynthesis; L-Phenylalanine; Stable isotope tracing; Volatile
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2018 年 258 卷
页码：
收录情况： SCI
摘要： After tea leaves, tea (Camellia sinensis) flowers are becoming a second tea plant resource because they contain not only functional metabolites similar to those found in tea leaves, but also predominant amounts of functional metabolites that only occur in tea leaves in small amounts. 1-Phenylethanol (1PE) is a predominant aroma compound found in tea flowers. A 1PE synthase in tea flowers was isolated, functionally characterized, and shown to have the highest catalytic efficiency for the conversion of acetophenone (AP). To determine why 1PE accumulates more in tea flowers than other plants, we compared their 1PE contents and used a stable isotope labeling method to elucidate the 1PE biosynthetic route. Supplementation with [H-2(8)]L-phenylalanine and [H-2(5)]AP suggested that most plants containing the enzyme/gene catalyzed the conversion of AP to 1PE. Furthermore, the availability of AP derived from L-phenylalanine was responsible for the difference in 1PE accumulation between tea flowers and other plants.
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