Carotenoid-Derived Aroma Compounds in Tea

Kawakami, Michiko; Kobayashi, Akio

doi:10.1021/bk-2002-0802.ch011

Cited by 24 publications

(25 citation statements)

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“…In addition, the emissions of terpenoids increased gradually with the severity of stress (Copolovici et al, 2012). In our study, CT may play a positive role in the biosynthesis of volatile terpenoids, such as beta-ionone which is significantly contribute to the flavor of black tea (Kawakami and Kobayashi, 2001). Both terpene synthase genes (e.g., TES, TPD5/10/13 ) and carotenoid cleavage oxygenase gene (e.g., CCD4 ) that implicated in the biosynthesis of volatile terpenoids were specifically induced by CT.…”

Section: Discussionmentioning

confidence: 76%

“…Furthermore, the repression of CCD genes in DT and CD possibly reflect the important status of carotenoids for redox homeostasis under severe stress condition. In addition to CCDs, LOX enzymes contribute to the formation of carotenoid-derived volatiles (Kawakami and Kobayashi, 2001). LOXs were also known to play a key role in the formation of fatty acid-derived volatiles (Yang et al, 2013), and involved in metabolism and hydrolysis of the membrane lipid in senescing leaves (Lim et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

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Global Transcriptional Analysis Reveals the Complex Relationship between Tea Quality, Leaf Senescence and the Responses to Cold-Drought Combined Stress in Camellia sinensis

et al. 2016

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In field conditions, especially in arid and semi-arid areas, tea plants are often simultaneously exposed to various abiotic stresses such as cold and drought, which have profound effects on leaf senescence process and tea quality. However, most studies of gene expression in stress responses focus on a single inciting agent, and the confounding effect of multiple stresses on crop quality and leaf senescence remain unearthed. Here, global transcriptome profiles of tea leaves under separately cold and drought stress were compared with their combination using RNA-Seq technology. This revealed that tea plants shared a large overlap in unigenes displayed “similar” (26%) expression pattern and avoid antagonistic responses (lowest level of “prioritized” mode: 0%) to exhibit very congruent responses to co-occurring cold and drought stress; 31.5% differential expressed genes and 38% of the transcriptome changes in response to combined stresses were unpredictable from cold or drought single-case studies. We also identified 319 candidate genes for enhancing plant resistance to combined stress. We then investigated the combined effect of cold and drought on tea quality and leaf senescence. Our results showed that drought-induced leaf senescence were severely delayed by (i) modulation of a number of senescence-associated genes and cold responsive genes, (ii) enhancement of antioxidant capacity, (iii) attenuation of lipid degradation, (iv) maintenance of cell wall and photosynthetic system, (v) alteration of senescence-induced sugar effect/sensitivity, as well as (vi) regulation of secondary metabolism pathways that significantly influence the quality of tea during combined stress. Therefore, care should be taken when utilizing a set of stresses to try and maximize leaf longevity and tea quality.

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Section: Discussionmentioning

confidence: 76%

Section: Discussionmentioning

confidence: 99%

Global Transcriptional Analysis Reveals the Complex Relationship between Tea Quality, Leaf Senescence and the Responses to Cold-Drought Combined Stress in Camellia sinensis

et al. 2016

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“…The oxidation of the rigid backbone of carotenoids by specific dioxygenases leads to the formation of diverse bioactive derivatives such as vitamin A (von Lintig and Vogt, 2000;Wyss et al, 2000), the plant hormone abscisic acid (Schwartz et al, 1997), and several aroma compounds (Enzell, 1985;Buttery et al, 1988;Sefton et al, 1989;Winterhalter and Rouseff, 2002) and apocarotenoid pigments (Winterhalter and Rouseff, 2002). In plants, this metabolic process generally is stimulated during flowering (Eugster and Märki-Fischer, 1991), fruit ripening (Gross and Eckhardt, 1981;Lutz and Winterhalter, 1992;Maoka et al, 2001;Fleischmann et al, 2002), industrial curing of tobacco (Wahlberg et al, 1977), and tea fermentation (Kawakami and Kobayashi, 2002).…”

Section: Introductionmentioning

confidence: 99%

Oxidative Remodeling of Chromoplast Carotenoids

et al. 2002

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The accumulation of three major carotenoid derivatives-crocetin glycosides, picrocrocin, and safranal-is in large part responsible for the color, bitter taste, and aroma of saffron, which is obtained from the dried styles of Crocus. We have identified and functionally characterized the Crocus zeaxanthin 7,8(7 ,8 )-cleavage dioxygenase gene ( CsZCD ), which codes for a chromoplast enzyme that initiates the biogenesis of these derivatives. The Crocus carotenoid 9,10(9 ,10 )-cleavage dioxygenase gene ( CsCCD ) also has been cloned, and the comparison of substrate specificities between these two enzymes has shown that the CsCCD enzyme acts on a broader range of precursors. CsZCD expression is restricted to the style branch tissues and is enhanced under dehydration stress, whereas CsCCD is expressed constitutively in flower and leaf tissues irrespective of dehydration stress. Electron microscopy revealed that the accumulation of saffron metabolites is accompanied by the differentiation of amyloplasts and chromoplasts and by interactions between chromoplasts and the vacuole. Our data suggest that a stepwise sequence exists that involves the oxidative cleavage of zeaxanthin in chromoplasts followed by the sequestration of modified water-soluble derivatives into the central vacuole.

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“…Recently, several attempts have been made towards an objective discrimination and quality evaluation of black tea by GC-mass spectrometry (GC-MS) along with different techniques for the extraction of volatiles compounds, e.g. the simultaneous distillation-extraction (SDE) [3] and the dynamic headspace solid phase (DHS) techniques [4]. However, the experimental procedures presented in these extraction methods were timeconsuming or involved complex samples pre-treatment.…”

Section: Introductionmentioning

confidence: 99%

COMPOSITION ANALYSIS OF OTD AND CTC BLACK TEAS (Camellia sinensis) FOR THE VOLATILE PROFILE DIFFERENTIATION BY HS-SPME/GC-MS

Tuan

Thinh

Tú³

2016

JST

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A total of fourteen different commercial brands of black teas including Orthodox (OTD) and Crush Tear Curl (CTC) teas were collected at different markets with origin from 07 countries, and their volatile flavour compounds (VFC) were compared by analyses using headspace solid-phase micro-extraction coupled with gas chromatography -mass spectrometry (HS-SPME/GC-MS). Among the 60 volatiles identified, terpenes (10.28 % -59.88 %), ketones (1.85 % -22.02 %) and esters (3.13 % -418 %) represented the most abundant compounds. The results showed that CTC teas have a lower number of volatile components detected, lower contents of aldehydes and alcohols, and higher content of esters than OTD teas. Both Orthodox and CTC teas could be classified using principal component analysis (PCA) and cluster analysis of their volatile profiles. The data presented in this studied also suggest that Terpene Index might be used as an additional mean for the determination of the geographical origin of teas.

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Carotenoid-Derived Aroma Compounds in Tea

Cited by 24 publications

References 0 publications

Global Transcriptional Analysis Reveals the Complex Relationship between Tea Quality, Leaf Senescence and the Responses to Cold-Drought Combined Stress in Camellia sinensis

Global Transcriptional Analysis Reveals the Complex Relationship between Tea Quality, Leaf Senescence and the Responses to Cold-Drought Combined Stress in Camellia sinensis

Oxidative Remodeling of Chromoplast Carotenoids

COMPOSITION ANALYSIS OF OTD AND CTC BLACK TEAS (Camellia sinensis) FOR THE VOLATILE PROFILE DIFFERENTIATION BY HS-SPME/GC-MS

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