(R)-Linalool is a key indicator of aroma quality levels of a distinctive black tea (Camellia sinensis var. Yinghong No. 9)
文献类型： 外文期刊
作者： Liu, Chengshun 1 ; Li, Jianlong 3 ; Wang, Miao 1 ; Jian, Guotai 1 ; Zhu, Chen 1 ; Li, Hanxiang 1 ; Jia, Yongxia 1 ; Tang, Jinchi 3 ; Zeng, Lanting 1 ;
作者机构： 1.Chinese Acad Sci, Guangdong Prov Key Lab Appl Bot, 723 Xingke Rd, Guangzhou 510650, Peoples R China
2.Chinese Acad Sci, State Key Lab Plant Divers & Specialty Crops, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
3.Guangdong Acad Agr Sci, Tea Res Inst, 6 Dafeng Rd, Guangzhou 510640, Peoples R China
4.Guangdong Prov Key Lab Tea Plant Resources Innovat, 6 Dafeng Rd, Guangzhou 510640, Peoples R China
5.Chinese Acad Sci, Key Lab Natl Forestry & Grassland Adm Plant Conser, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
6.Univ Chinese Acad Sci, 19A Yuquan Rd, Beijing 100049, Peoples R China
关键词： Tea; Yinghong No. 9 black tea; (R)-linalool; GC-O/MS; odor contributors
期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：6.2； 五年影响因子：6.2 ）
ISSN： 0926-6690
年卷期： 2025 年 225 卷
页码：
收录情况： SCI
摘要： Camellia sinensis var. assamica is a major variety used to produce black tea. However, the core compounds influencing its aroma quality are unknown. In this study, Yinghong No. 9 black tea (YJBT), a distinctive black tea in South China, was analyzed. We detected 44 aroma compounds and identified seven key contributors, namely linalool, geraniol, trans-linalool oxide (furanoid), hexanal, methyl jasmonate, phenylacetaldehyde, and beta-ionone. Linalool, which was generally more abundant in spring tea than in summer tea, contributed significantly to sweet and floral aromas. (R)-Linalool was the primary linalool form in Yinghong No. 9, wherein it was highly abundant in high-quality tea leaves. The substantial expression of a linalool synthase gene and the relatively high catalytic efficiency of the encoded enzyme likely contributed to the accumulation of (R)-linalool. This study identified the primary aroma compounds in YJBT, providing a foundation for advancing our knowledge of the aromatic quality of black tea.
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