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Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea

文献类型： 外文期刊

作者： Lin, Fuming 1 ; Wu, Huini 1 ; Li, Zhaolong 3 ; Huang, Yan 2 ; Lin, Xiying 4 ; Gao, Chenxi 1 ; Wang, Zhihui 1 ; Yu, Wenquan 5 ; Sun, Weijiang 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350002, Peoples R China

2.Fujian Agr & Forestry Univ, Anxi Coll Tea Sci, Quanzhou 362406, Peoples R China

3.Fujian Acad Agr Sci, Inst Anim Husb & Veterlnary Med, Fuzhou 350003, Peoples R China

4.Fuding Tea Technol Promot Stn, Ningde 355200, Peoples R China

5.Fujian Acad Agr Sci, Tea Res Inst, Fuzhou 350003, Peoples R China

关键词： Wuyi Rock Tea; transcriptomes; proteomics; volatile organic compounds; green-making process; gas chromatography

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 9 期

页码：

收录情况： SCI

摘要： Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh leaves of RGT in spring were picked, and green-making (including shaking and spreading) and spreading (unshaken) were, respectively, applied after sun withering. Then, they were analyzed by GC-TOF-MS, which showed that the abundance of volatile compounds with flowery and fruity aromas, such as nerolidol, jasmine lactone, jasmone, indole, hexyl hexanoate, (E)-3-hexenyl butyrate and 1-hexyl acetate, in green-making leaves, was significantly higher than that in spreading leaves. Transcriptomic and proteomic studies showed that long-term mechanical injury and dehydration could activate the upregulated expression of genes related to the formation pathways of the aroma, but the regulation of protein expression was not completely consistent. Mechanical injury in the process of green-making was more conducive to the positive regulation of the allene oxide synthase (AOS) branch of the alpha-linolenic acid metabolism pathway, followed by the mevalonate (MVA) pathway of terpenoid backbone biosynthesis, thus promoting the synthesis of jasmonic acid derivatives and sesquiterpene products. Protein interaction analysis revealed that the key proteins of the synthesis pathway of jasmonic acid derivatives were acyl-CoA oxidase (ACX), enoyl-CoA hydratase (MFP2), OPC-8:0 CoA ligase 1 (OPCL1) and so on. This study provides a theoretical basis for the further explanation of the formation mechanism of the aroma substances in WRT during the manufacturing process.

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