Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 37, Pages 10109-10117Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c04381
Keywords
aroma; Camellia sinensis; chirality; enzyme kinetics; linalool; stresses; tea; volatile
Funding
- National Natural Science Foundation of China [31670690]
- Pearl River Science and Technology New Star Fund of Guangzhou [201806010018]
- Youth Innovation Promotion Association of Chinese Academy of Sciences [Y821131001]
- Regional Key Project of Science and Technology Service Network Plan of Chinese Academy of Sciences [KFJ-STS-QYZX-093]
- National Key Research and Development Program of China [2018YFD1000601]
- Guangdong Natural Science Foundation for Distinguished Young Scholar [2016A030313652]
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Linalool is abundant in tea leaves and contributes greatly to tea aroma. The two isomers of linalool, (R)-linalool and (S)-linalool, exist in tea leaves. Our study found that (R)-linalool was the minor isomer in nine of Camellia sinensis var. sinensis cultivars. The (R)-linalool synthase of tea plant CsRLIS was identified subsequently. It is a chloroplast-located protein and specifically catalyzes the formation of (R)-linalool in vitro and in vivo. CsRLIS was observed to be a stress-responsive gene and caused the accumulation of internal (R)-linalool during oolong tea manufacture, mechanical wounding, and insect attack. Further study demonstrated that the catalytic efficiency of CsRLIS was much lower than that of (S)-linalool synthase CsSLIS, which might explain the lower (R)-linalool proportion in C. sinensis var. sinensis cultivars. The relative expression levels of CsRLIS and CsSLIS may also affect the (R)-linalool proportions among C. sinensis var. sinensis cultivars. This information will help us understand differential distributions of chiral aroma compounds in tea.
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