期刊
FOOD RESEARCH INTERNATIONAL
卷 162, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2022.112088
关键词
White tea (WT); Solar withering (SW); Metabolomics; Transcriptomics; Quality; Nonvolatile compounds
资金
- National Key Research and Development Program of China
- [2021YFD1601102]
This study investigated the effect of solar withering (SW) on the quality of white tea using metabolomics and transcriptomics. SW increased the bitterness and astringency of white tea and significantly increased the concentration of astringent flavonoids and flavone glycosides. In addition, SW caused heat and light stress, leading to increased levels of glycerophosphatidylcholine and carbohydrates, which affected the taste of white tea.
The mechanism through which solar withering (SW) affects the quality of white tea is unclear. To address this gap in the literature, in this study, we used metabolomics and transcriptomics to investigate the effect of SW on the quality of WT. WT that underwent SW was slightly more bitter and astringent than WT that underwent natural withering (control group). Specifically, SW considerably increased the concentration of astringent fla-vonoids and flavone glycosides in WT. This increase was mainly attributed to the upregulated expression of key genes in the shikimic acid, phenylpropanoid, and flavonoid biosynthesis pathways, such as shikimate kinase, chalcone synthase, and flavonol synthase. In addition, SW experienced considerable heat and light stress. The levels of glycerophosphatidylcholine and carbohydrates increased in response to the stress, which also affected the taste of WT. The results of this study indicate the mechanism through which SW affects the quality of WT.
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