期刊
FOOD CHEMISTRY
卷 383, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132463
关键词
Camellia sinensis; (E)-2-hexenal; (Z)-3-hexenal; Green grassy odor; (Z)-3; (E)-2-hexenal isomerase; Abiotic stress
资金
- Science and Technology Innovation Platform Project of Fujian Provincial Department of Science and Tech-nology [2018N2004]
- Natural Science Foundation of Zhe-jiang Province [LY21C200010]
This study reveals the formation and mechanisms of (E)-2-hexenal during tea processing, and identifies the role of CsHI in this process. Additionally, it shows that abiotic stresses can regulate the proportions of (Z)-3-hexenal and (E)-2-hexenal in torn tea leaves by modulating CsHI expression levels. The findings of this study are important for the development of tea flavor and plant defense against abiotic stresses.
Two major green leaf volatiles (GLVs) in tea that contribute greatly to tea aroma, particularly the green odor, are (E)-2-hexenal and (Z)-3-hexenal. Until now, their formation and related mechanisms during tea manufacture have remained unclear. Our data showed that the contents of (E)-2-hexenal and (Z)-3-hexenal increased more than 1000-fold after live tea leaves were torn. Subsequently, a new (Z)-3:(E)-2-hexenal isomerase (CsHI) was identified in Camellia sinensis. CsHI irreversibly catalyzed the conversion of (Z)-3-hexenal to (E)-2-hexenal. Abiotic stresses including low temperature, dehydration, and mechanical wounding, did not influence the (E)-2hexenal content in intact tea leaves during withering, but regulated the proportions of (Z)-3-hexenal and (E)-2hexenal in torn leaves by modulating CsHI at the transcript level. For the first time, this work reveals the formation of (E)-2-hexenal during tea processing and suggests that CsHI may play a pivotal role in tea flavor development as well as in plant defense against abiotic stresses.
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