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Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment
- Source :
- Food Chemistry. 269:202-211
- Publication Year :
- 2018
- Publisher :
- Elsevier BV, 2018.
-
Abstract
- To elucidate formation mechanism of oolong tea aroma, the released and remaining volatiles during bruising and withering treatment were analyzed using head space solid-phase microextraction/gas chromatography-mass spectrometry. An increase in proportion of the released terpenoid volatiles (TVs) along with a decrease in proportion of the released C6 green leaf volatiles (GLVs) was observed in both cultivars 'Zhejiang139' and 'Foshou'. Proportion of remaining TVs also fluctuated reversely with GLVs although the level of these volatiles increased remarkably. High ratio of TVs to GLVs was the key chemical foundation of oolong tea characteristic aroma and could be regarded as a good indicator in screening cultivar for suitably producing high quality oolong tea. Combining with transcriptome analysis, increased TVs and GLVs during the treatment might be largely generated through de novo synthesis and modulated at transcript level through up-regulation of genes involved in terpenoids metabolism and enzymatic cleavage of long-chain fatty acids.
- Subjects :
- 0106 biological sciences
0301 basic medicine
Transcript level
01 natural sciences
Camellia sinensis
Gas Chromatography-Mass Spectrometry
Analytical Chemistry
03 medical and health sciences
Cultivar
Food science
Solid Phase Microextraction
Aroma
Volatile Organic Compounds
Tea
biology
Chemistry
Green leaf volatiles
food and beverages
General Medicine
biology.organism_classification
Terpenoid
De novo synthesis
030104 developmental biology
Odorants
High ratio
010606 plant biology & botany
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 269
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....0962a94d962f06fde49058f27c412590