Journal
FOOD CHEMISTRY
Volume 272, Issue -, Pages 313-322Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.08.013
Keywords
Tea flavor; Withering; Transcriptome; Catechins; Volatils; Amino acids; Camellia sinensis
Funding
- National Natural Science Foundation of China, China [31300579]
- Open Fund of State Key Laboratory of Tea Plant Biology and Utilization [SKLTOF20160102]
- Fundamental Research Funds for the Central Universities [2013BQ002]
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Withering is an indispensable process for improving flavors in green, black and white teas during their manufacturing. The effects of the withering process on the formation of tea flavors were investigated using transcriptome and metabolite profiling in withered tea leaves. A total of 3268, 23,282 and 25,185 differentially expressed genes (DEGs) were identified at 3 h (68%, water content), 12 h (61%) and 24 h (48%) of the withering process, respectively. The DEGs, involved in flavonoid biosynthesis were significantly downregulated, which could be correlated with the reduction of catechins. Enhancement of terpenoids and alpha-linolenic acid metabolism could trigger an increase in the total content and number of volatiles. The increase in free amino acid-content could be related to 261 DEGs. Our study suggests that dehydration stress during withering induced significant changes in the gene transcription and content of the tea flavor compounds, which promoted the special flavors in various teas.
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