Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Ye, Jianghua; Wang, Yuhua; Lin, Shaoxiong; Hong, Lei; Kang, Jiaqian; Li, Mingzhe; Jia, Xiaoli; Wu, Zeyan; Wang, Haibin

doi:10.1016/j.fochx.2023.100616

Cited by 7 publications

(5 citation statements)

References 37 publications

(44 reference statements)

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“…Amino acids and derivatives and nucleotides and derivatives were reported to be important substances in the formation of the fresh and brisk taste of tea leaves, and the higher the content of these substances, the stronger the fresh and brisk taste of tea leaves ( Zhang et al., 2019 ; Huang et al., 2022 ; Zhang et al., 2022a ); Flavonoids and phenolic acids were related to the bitterness of tea leaves, and reducing the content of flavonoids and phenolic acids could reduce the bitterness of tea leaves ( Fan et al., 2022 ; Wang et al., 2023 ); Organic acids and alkaloids were related to the taste thickness of tea leaves, and increasing their content was beneficial to improve the taste thickness of tea leaves ( Wang et al., 2022a ; Zhang et al., 2022b ); Lipids and terpenoids were important substances for the formation of tea aroma, and the higher their content, the stronger the aroma of tea leaves ( Chen et al., 2022a ; Hong et al., 2023 ; Ye et al., 2023 ). The premier processing of Wuyi rock tea includes several steps.…”

Section: Resultsmentioning

confidence: 99%

Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics

Jia,

Zhang,

Chen

et al. 2023

Front. Plant Sci.

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Withering is very important to the quality of Wuyi rock tea. In this study, transcriptomics and metabolomics were used to analyze the effects of different withering methods on tea quality formation. The results showed that sunlight withering (SW) was most beneficial in increasing the gene expression of ubiquinone and other terpenoid-quinone biosynthesis (ko00130), pyruvate metabolism (ko00620), starch and sucrose metabolism (ko00500), and tryptophan metabolism (ko00380) pathways, and increasing the content of nucleotides and derivatives, terpenoids, organic acids and lipids, thus enhancing the mellowness, fresh and brisk taste and aroma of tea. Withering trough withering (WW) was most beneficial in increasing the gene expression of glutathione metabolism (ko00480), phenylpropanoid biosynthesis (ko00940) pathways, increasing the content of phenolic acids and flavonoids, thus enhancing tea bitterness. A comprehensive evaluation of the metabolite content and taste characteristics of tea leaves showed SW to be the best quality and charcoal fire withering (FW) to be the worst quality. This study provided an important basis for guiding the processing of Wuyi rock tea with different flavors.

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Section: Resultsmentioning

confidence: 99%

Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics

Jia,

Zhang,

Chen

et al. 2023

Front. Plant Sci.

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“…Among the physiological indexes of resistance in tea leaves, superoxide dismutase, catalase, peroxidase activity and soluble sugar content showed a significant increasing trend with the increase of soil pH, while malondialdehyde content showed a significant decreasing trend (Figure 1B). Tea tree is an acidophilic plant, when the soil pH is too low, it is very easy to affect the growth of tea trees, reduce the physiological resistance of tea trees, and then reduce tea yield and quality (Chen et al, 2021;Ye et al, 2022). It has been reported that when soil pH < 4.5, the root growth of the tea tree is inhibited, and the number and area of nascent roots decrease significantly, which in turn contribute to a significant decrease in the biomass of the tea tree (Sun et al, 2020).…”

Section: Effect Of Soil Ph On Physiological Indexes Of Tea Tree Leavesmentioning

confidence: 99%

Changes of physiological characteristics, element accumulation and hormone metabolism of tea leaves in response to soil pH

Jia,

Zhang,

Wang

et al. 2023

Front. Plant Sci.

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Soil acidification is very likely to affect the growth of tea trees and reduce tea yield. In this study, we analyzed the effects of soils with different pH on the physiological characteristics of tea leaves and determined the multi-element content and hormone metabolomes of tea leaves by ICP-MS and LC-MS/MS, based on which we further analyzed their interaction. The results showed that increasing soil pH (3.29~5.32) was beneficial to increase the available nutrient content of the rhizosphere soil of tea tree, improve the antioxidant enzyme activity and photosynthesis capacity of tea tree leaves, and promote the growth of tea tree. Orthogonal partial least squares discriminant analysis (OPLS-DA) and bubble characteristics analysis were used to screen key elements and hormones for the effect of pH on tea leaves, which were further analyzed by redundancy analysis (RDA) and interaction network. The results showed that an increase in soil pH (3.29~5.32) favored the accumulation of seven key elements (C, K, Ca, Mg, Mn, P, S) in tea tree leaves, which in turn promoted the synthesis of six key hormones (salicylic acid, salicylic acid 2-O-β-glucoside, tryptamine, 2-oxindole-3-acetic acid, indole-3-acetic acid, trans-zeatin-O-glucoside). It can be seen that the increase in soil pH (3.29~5.32) enhanced the resistance of the tea tree itself, improved the photosynthesis ability of the tea tree, and effectively promoted the growth of the tea tree.

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“…Aroma is an important index for assessing tea quality, and the level of tea aroma quality is closely related to the content of volatile compounds in tea [ 17 ]. There are many types of volatile compounds in tea, and different volatile compounds present different odor characteristics, while the intensity of odor characteristics of tea can be determined by judging the content of volatile compounds, which in turn evaluates the aroma intensity of tea [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Aviation Mutagenesis Alters the Content of Volatile Compounds in Dahongpao (Camellia sinensis) Leaves and Improves Tea Quality

Ye,

Zhang,

Cheng

et al. 2024

Foods

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Aviation mutagenesis is a fast and efficient breeding method. In this study, we analyzed the effect of aviation mutagenesis on volatile compounds and odor characteristics in Dahongpao fresh leaves and gross tea for the first time. The results showed that aviation mutagenesis significantly increased the total volatile compounds of Dahongpao fresh leaves and gross tea. Aviation mutagenesis most critically significantly increased the content of beta-myrcene in Dahongpao fresh leaves, prompting its conversion to beta-pinene, cubebol, beta-phellandrene, zingiberene, (Z,Z)-3,6-nonadienal, and 6-pentyloxan-2-one after processing, which in turn enhanced the fruity, green, spicy, and woody odor characteristics of the gross tea. This study provided a reference for further exploration of aviation mutagenic breeding of Camellia sinensis.

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Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Cited by 7 publications

References 37 publications

Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics

Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics

Changes of physiological characteristics, element accumulation and hormone metabolism of tea leaves in response to soil pH

Aviation Mutagenesis Alters the Content of Volatile Compounds in Dahongpao (Camellia sinensis) Leaves and Improves Tea Quality

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