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Huang D, Zheng D, Sun C, Fu M, Wu Y, Wang H, Yu J, Yang Y, Li Y, Wan X, Chen Q. Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea. Food Chem 2024; 445:138620. [PMID: 38382249 DOI: 10.1016/j.foodchem.2024.138620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 01/12/2024] [Accepted: 01/26/2024] [Indexed: 02/23/2024]
Abstract
Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors. The potential regulatory mechanism of anaerobic treatment on the aroma formation of GAGT was investigated by transcriptomics and correlation analyses. Five volatiles: benzeneacetaldehyde, nonanal, geraniol, linalool, and linalool oxide III, were screened as target metabolites. Through the transcriptional-level differential genes screening and analysis, some CsERF transcription factors in the ethylene signaling pathway were proposed might participate the response to the anaerobic treatment. They might regulate the expression of related genes in the metabolic pathway of the target metabolites thus affecting the GAGT flavor. The findings of this study provide novel information on the flavor and its formation of GAGT.
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Affiliation(s)
- Dongzhu Huang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Dongqiao Zheng
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chenyi Sun
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Maoyin Fu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yuhan Wu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hong Wang
- Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yunqiu Yang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yeyun Li
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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2
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Wang X, Cao J, Cheng X, Liu X, Zhu W, Li Y, Wan X, Chen S, Liu L. UV-B application during the aeration process improves the aroma characteristics of oolong tea. Food Chem 2024; 435:137585. [PMID: 37776653 DOI: 10.1016/j.foodchem.2023.137585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 09/10/2023] [Accepted: 09/22/2023] [Indexed: 10/02/2023]
Abstract
Solar withering is essential for the aroma formation of oolong tea, but due to the rainy and humid weather in plantation areas, solar withering became insufficient which seriously limits high-grade oolong tea production. This study aims to investigate ultraviolet B (UV-B) effects on the aroma characteristics of oolong tea and its feasibility in improving tea aroma quality. Sensory evaluation, odorant quantitation, and aroma characteristic analysis suggested UV-B application during the aeration process provided similar effects as solar withering in improving the aroma quality of oolong tea. UV-B application significantly increased fruity and floral odorants (4-hexanolide, α-farnesene, and β-ocimene by 44%, 74%, and 37%, respectively), and decreased green and fatty odorants (hexanal, (E)-2-octenal, and (Z)-4-heptenal by 42%, 45%, and 27%, respectively). These indicate UV-B is crucial for the flowery and fruity aroma formation of oolong tea, which can be potentially applied to oolong tea production, especially under unsunny weather.
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Affiliation(s)
- Xiaohui Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jingjie Cao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xin Cheng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xuyang Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Wenfeng Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Yan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | | | - Linlin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
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3
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Kong W, Zhao P, Zhang Q, Yang J, Zhu Q, Zhang Y, Deng X, Chen X, Lin J, Zhang X. Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2024; 117:679-693. [PMID: 37921032 DOI: 10.1111/tpj.16521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 09/07/2023] [Accepted: 10/21/2023] [Indexed: 11/04/2023]
Abstract
During the oolong tea withering process, abiotic stresses induce significant changes in the content of various flavor substances and jasmonic acid (JA). However, the changes in chromatin accessibility during withering and their potential impact remain poorly understood. By integrating ATAC-seq, RNA-seq, metabolite, and hormone assays, we characterized the withering treatment-induced changes in chromatin accessibility, gene expression levels, important metabolite contents, and JA and JA-ILE contents. Additionally, we analyzed the effects of chromatin accessibility alterations on gene expression changes, content changes of important flavor substances, and JA hyperaccumulation. Our analysis identified a total of 3451 open- and 13 426 close-differentially accessible chromatin regions (DACRs) under withering treatment. Our findings indicate that close-DACRs-mediated down-regulated differentially expressed genes (DEGs) resulted in the reduced accumulation of multiple catechins during withering, whereas open-DACRs-mediated up-regulated DEGs contributed to the increased accumulation of important terpenoids, JA, JA-ILE and short-chain C5/C6 volatiles. We further highlighted important DACRs-mediated DEGs associated with the synthesis of catechins, terpenoids, JA and JA and short-chain C5/C6 volatiles and confirmed the broad effect of close-DACRs on catechin synthesis involving almost all enzymes in the pathway during withering. Importantly, we identified a novel MYB transcription factor (CsMYB83) regulating catechin synthesis and verified the binding of CsMYB83 in the promoter-DACRs regions of key catechin synthesis genes using DAP-seq. Overall, our results not only revealed a landscape of chromatin alters-mediated transcription, flavor substance and hormone changes under oolong tea withering, but also provided target genes for flavor improvement breeding in tea plant.
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Affiliation(s)
- Weilong Kong
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
| | - Ping Zhao
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
| | - Qing Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
| | - Jingjing Yang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
- College of Agronomy, Qingdao Agricultural University, Shandong, Qingdao, 266109, China
| | - Qiufang Zhu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Yanbing Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
| | - Xuming Deng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Xiao Chen
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
- College of Agronomy, Qingdao Agricultural University, Shandong, Qingdao, 266109, China
| | - Jinke Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Xingtan Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
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4
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Yin X, Xiao Y, Wang K, Wu W, Huang J, Liu S, Zhang S. Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea. Food Res Int 2023; 174:113515. [PMID: 37986507 DOI: 10.1016/j.foodres.2023.113515] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 11/22/2023]
Abstract
Shaking is a key process effecting the floral aroma of Hunan black tea (HBT). In this study, the aroma composition of HBTs shaken in the early withering stage (ES1, ES1 + LS1, and ES2), shaken in the late withering stage (LS1), and not shaken (NS), and the identification of main floral aroma compounds were analyzed using sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and aroma recombination experiments. Sensory evaluation results showed that the floral aroma of HBT shaken in the early withering stage was with high intensity, whereas HBT shaken in the late withering stage had low-intensity floral aroma. GC-MS identified a total number of 81 differential volatile compounds in HBT, including 30 esters, 18 aldehydes, 15 alcohols, 12 terpenes, 4 ketones, and 2 nitrogen-containing compounds. Further screening of important floral aroma differential compounds was performed using sensory-guided, odor activity value (OAV), and GC-O analysis, which identified three critical floral aroma differential compounds. Eventually, absolute quantification analysis and aroma recombination experiments confirmed that indole and methyl jasmonate were the most critical compounds of HBT determining floral aroma intensity. The findings of this study provide valuable guidance for the production of HBT with rich floral aroma attributes.
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Affiliation(s)
- Xia Yin
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Yangbo Xiao
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Kuofei Wang
- Key Lab of Tea Science of Education Ministry, Hunan Agricultural University, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
| | - Wenliang Wu
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Jing Huang
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Shujuan Liu
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Shuguang Zhang
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China.
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5
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Zhou J, He C, Qin M, Luo Q, Jiang X, Zhu J, Qiu L, Yu Z, Zhang D, Chen Y, Ni D. Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14706-14719. [PMID: 37752697 DOI: 10.1021/acs.jafc.3c02813] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/28/2023]
Abstract
Fermentation is the key technology for black tea aroma formation. The key aroma substances of black tea at different fermentation stages (unfermented (WDY), underfermented (F1H), fully fermented (F4H), and overfermented (F8H)) were characterized by the methodology of Sensomics. Aroma extract dilution analysis was performed on volatile fractions extracted by using solvent-assisted flavor evaporation and solid-phase microextraction, yielding 93 odor-active areas. Internal standard method plus stable isotope dilution analysis was used for quantitative analysis. The omission experiment identified 23 aroma substances. Further reduction and addition experiments revealed phenylacetaldehyde, (E,E)-2,4-heptadienal, geraniol, linalool, β-damascenone, 2-methylbutyraldehyde, dimethyl sulfide, and isovaleraldehyde with odor activity values (OAV) > 100 as the characteristic aroma components of F4H and also as the main contributors to aroma differences between different fermentation degrees. The green odor of (E,E)-2,4-heptadienal was highlighted in WDY and F1H relative to that in F4H due to the lower contribution of phenylacetaldehyde and β-damascenone in the former two samples. Additionally, excessive OAV increase of fatty aldehydes in F8H masked its similar floral and fruity aroma.
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Affiliation(s)
- Jingtao Zhou
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Chang He
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Muxue Qin
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qianqian Luo
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi 330202, China
| | - Junyu Zhu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Li Qiu
- Lichuan Xingdoushan Black Tea Co., Ltd, Lichuan, Hubei 445000, China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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Kong W, Zhu Q, Zhang Q, Zhu Y, Yang J, Chai K, Lei W, Jiang M, Zhang S, Lin J, Zhang X. 5mC DNA methylation modification-mediated regulation in tissue functional differentiation and important flavor substance synthesis of tea plant ( Camellia sinensis L.). HORTICULTURE RESEARCH 2023; 10:uhad126. [PMID: 37560013 PMCID: PMC10407603 DOI: 10.1093/hr/uhad126] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 06/05/2023] [Indexed: 08/11/2023]
Abstract
In plants, 5mC DNA methylation is an important and conserved epistatic mark involving genomic stability, gene transcriptional regulation, developmental regulation, abiotic stress response, metabolite synthesis, etc. However, the roles of 5mC DNA methylation modification (5mC methylation) in tea plant growth and development (in pre-harvest processing) and flavor substance synthesis in pre- and post-harvest processing are unknown. We therefore conducted a comprehensive methylation analysis of four key pre-harvest tissues (root, leaf, flower, and fruit) and two processed leaves during oolong tea post-harvest processing. We found that differential 5mC methylation among four key tissues is closely related to tissue functional differentiation and that genes expressed tissue-specifically, responsible for tissue-specific functions, maintain relatively low 5mC methylation levels relative to non-tissue-specifically expressed genes. Importantly, hypomethylation modifications of CsAlaDC and TS/GS genes in roots provided the molecular basis for the dominant synthesis of theanine in roots. In addition, integration of 5mC DNA methylationomics, metabolomics, and transcriptomics of post-harvest leaves revealed that content changes in flavor metabolites during oolong tea processing were closely associated with transcription level changes in corresponding metabolite synthesis genes, and changes in transcript levels of these important synthesis genes were strictly regulated by 5mC methylation. We further report that some key genes during processing are regulated by 5mC methylation, which can effectively explain the content changes of important aroma metabolites, including α-farnesene, nerolidol, lipids, and taste substances such as catechins. Our results not only highlight the key roles of 5mC methylation in important flavor substance synthesis in pre- and post-harvest processing, but also provide epimutation-related gene targets for future improvement of tea quality or breeding of whole-tissue high-theanine varieties.
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Affiliation(s)
- Weilong Kong
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Qiufang Zhu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qing Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Yiwang Zhu
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Jingjing Yang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Kun Chai
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Wenlong Lei
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Mengwei Jiang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Shengcheng Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Jinke Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Xingtan Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
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7
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Zhou Z, Wu Q, Rao H, Cai L, Zheng S, Sun Y. The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea. Metabolites 2023; 13:868. [PMID: 37512575 PMCID: PMC10385818 DOI: 10.3390/metabo13070868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/14/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromatic quality of oolong tea need to be revealed, and the formation mechanism of VBs/VPs based on AAAT branches during the post-harvest process of oolong tea remains unclear. Therefore, in this study, raw oolong tea and manufacturing samples were used as the test materials, and targeted metabolomics combined with transcriptome analysis was also conducted. The results showed that thirteen types of VBs/VPs were identified, including nine types of VPs and four types of VBs. Based on the OAV calculation, in raw oolong tea, 2-hydroxy benzoic acid methyl ester and phenylethyl alcohol were identified as key components of the aromatic quality of oolong tea. As for the results from the selection of related genes, firstly, a total of sixteen candidate CsAAAT genes were selected and divided into two sub-families (CsAAAT1 and CsAAAT2); then, six key CsAAAT genes closely related to VB/VP formation were screened. The upregulation of the expression level of CsAAAT2-type genes may respond to light stress during solar-withering as well as the mechanical force of turnover. This study can help to understand the formation mechanism of aromatic compounds during oolong tea processing and provide a theoretical reference for future research on the formation of naturally floral and fruity aromas in oolong tea.
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Affiliation(s)
- Ziwei Zhou
- College of Life Science, Ningde Normal University, Ningde 352100, China
| | - Qingyang Wu
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongting Rao
- College of Life Science, Ningde Normal University, Ningde 352100, China
| | - Liewei Cai
- College of Life Science, Ningde Normal University, Ningde 352100, China
| | - Shizhong Zheng
- College of Life Science, Ningde Normal University, Ningde 352100, China
| | - Yun Sun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Wu Z, Jiao Y, Jiang X, Li C, Sun W, Chen Y, Yu Z, Ni D. Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics. Foods 2023; 12:2430. [PMID: 37372642 DOI: 10.3390/foods12122430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 06/29/2023] Open
Abstract
In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolomics analysis. Sensory evaluation results showed higher sensory quality scores for the black tea in S69-S66, due to better freshness, sweeter taste, and a sweet and even floral and fruity aroma. Additionally, 65 non-volatile components were identified using Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry (UPLC-Q-TOF/MS). Among them, the content increase of amino acids and theaflavins was found to promote the freshness and sweetness of black tea. The aroma of tea was analyzed using combined Solvent Assisted Flavor Evaporation-Gas Chromatography-Mass Spectrometry (SAFE-GC-MS) and Headspace-Solid Phase Micro Extract-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), and 180 volatiles were identified, including 38 variable importance in projection (VIP) > 1 (p < 0.05) and 25 Odor Activity Value (OAV) > 1 volatiles. Statistical analysis revealed 11 volatiles as potential major aroma differential metabolites in black tea with a different sun withering degree, such as volatile terpenoids (linalool, geraniol, (E)-citral, and β-myrcene), amino-acid-derived volatiles (benzeneethanol, benzeneacetaldehyde, and methyl salicylate), carotenoid-derived volatiles (jasmone and β-damascenone), and fatty-acid-derived volatiles ((Z)-3-hexen-1-ol and (E)-2-hexenal). Among them, volatile terpenoids and amino acid derived volatiles mainly contributed to the floral and fruity aroma quality of sun-withered black tea.
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Affiliation(s)
- Zhuanrong Wu
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Yuanfang Jiao
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Chen Li
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Zhi Yu
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
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Hong L, Wang Y, Zhang Q, Wang Y, Chen M, Li M, Huang Y, Wu Z, Ye J, Wang H. Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences). Heliyon 2023; 9:e14855. [PMID: 37025800 PMCID: PMC10070919 DOI: 10.1016/j.heliyon.2023.e14855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 03/13/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
Benshan tea is a kind of oolong tea, and Benshan (Camellia sinensis) tea tree originates from Anxi County of Fujian Province in China, which is a national tea tree breed. Tea processing is the key to the formation of its odor characteristics. It is extremely important to step by step analyze effects of tea processing on aroma intensity and the formation of odor characteristics for optimizing tea processing process and improving tea quality. The results of this study showed that processing resulted in a significant increase in the content of volatile compounds in tea leaves, i.e., from 25.213 μg/kg to 111.223 μg/kg, in which the volatile compounds were mainly terpenoids. Secondly, the analysis found that 20 kinds of key compounds constituted to odor characteristics of Benshan tea leaves, among which geraniol, trans-β-ionone, gerol, citronellol, benzeneacetaldehyde, and trans-nerolidol were the most key six. Floral and fruity aromas, especially floral aroma, mainly formed odor characteristics of Benshan tea after processing, while floral aroma mainly came from the contribution of geraniol, which was the foremost compound in the formation of floral aroma of Benshan tea.
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Chen H, Zhang X, Jiang R, Ouyang J, Liu Q, Li J, Wen H, Li Q, Chen J, Xiong L, Huang J, Liu Z. Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Ye J, Wang Y, Lin S, Hong L, Kang J, Chen Y, Li M, Jia Y, Jia X, Wu Z, Wang H. Effect of processing on aroma intensity and odor characteristics of Shuixian (Camellia sinensis) tea. Food Chem X 2023; 17:100616. [PMID: 36974179 PMCID: PMC10039254 DOI: 10.1016/j.fochx.2023.100616] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/22/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. The results showed that the content of volatile compounds in Shuixian tea increased significantly after processing, among which terpenoids and esters were the highest. There were 18 key compounds constituting the aroma characteristics of Shuixian tea, among which geraniol and nerol were the most important compounds, which contributed 96.28% to the aroma of Shuixian tea. The odor characteristics of Shuixian tea were mainly floral and fruity and the contribution of floral mainly came from geraniol, while fruity mainly came from nerol. Geraniol and nerol compounds increased rapidly after the withering process of tea leaves. This study provided an important reference for the improvement of processing technology and quality enhancement of Shuixian tea.
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Wang Y, Li C, Lin J, Sun Y, Wei S, Wu L. The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves. Foods 2022; 11:foods11223601. [PMID: 36429193 PMCID: PMC9689020 DOI: 10.3390/foods11223601] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage of oolong tea processing. As a result, a total of 978 non-volatile compounds and 152 volatile compounds were identified, the flavonoids and several esters were differently accumulated in various tea samples. In total, 7048 proteins were qualitatively and quantitatively determined, the analysis on pathway enrichment showed that phenylpropanoid, flavonoid metabolisms, and protein processing in endoplasmic reticulum were the major pathways discriminating the different tea samples. The joint protein-metabolite analysis showed that the multiple stresses such as dehydration, heat, and ultra-violet irradiation occurred during the withering step induced the dynamic and distinct changes in the biochemical network in the treated leaves compared to fresh leaves. The significant decreases in flavonoids, xanthine alkaloids, and several amino acids contributed to the alleviation of bitter or astringent taste of withered leaves, although the decomposition of L-theanine resulted in the loss of umami flavor over the solar-withering step. Moreover, the fruity or floral aromas, especially volatile terpenoids and phenylpropanoids/benzenoids, were retained or accumulated in the solar withered leaves, potentially aiding the formation of a better characteristic flavor of oolong tea made by indoor withered tea leaves. Distinct effects of solar- and indoor-withering methods on the flavor determinant formation provide a novel insight into the relationship between the metabolite accumulation and flavor formation during the withering step of oolong tea production.
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Affiliation(s)
- Yahui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chenxue Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiaqi Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yun Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shu Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Correspondence: (S.W.); (L.W.)
| | - Liangyu Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence: (S.W.); (L.W.)
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Huang W, Fang S, Wang J, Zhuo C, Luo Y, Yu Y, Li L, Wang Y, Deng WW, Ning J. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. Food Chem 2022; 395:133549. [DOI: 10.1016/j.foodchem.2022.133549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/15/2022] [Accepted: 06/19/2022] [Indexed: 11/04/2022]
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14
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Wu H, Chen Y, Feng W, Shen S, Wei Y, Jia H, Wang Y, Deng W, Ning J. Effects of Three Different Withering Treatments on the Aroma of White Tea. Foods 2022; 11:foods11162502. [PMID: 36010502 PMCID: PMC9407123 DOI: 10.3390/foods11162502] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 12/01/2022] Open
Abstract
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea was withered indoors (IWT), in a withering-tank (WWT), or under sunlight (SWT). Quantitative descriptive analysis (QDA) results showed that SWT had a more obvious flower aroma, and WWT had a more pronounced grassy aroma. Volatile compounds were extracted and subsequently detected with solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) combined in addition to gas chromatography–mass spectrometry (GC-MS). A total of 202 volatile compounds were detected; 35 of these aroma-active compounds met flavor dilution (FD) factor ≥ 4 or odor activity value (OAV) ≥ 1. The nine key potent odorants for which both conditions were met were dimethyl sulfide, 2-methyl-butanal, 1-penten-3-one, hexanal, (Z)-4-heptenal, β-Myrcene, linalool, geraniol, and trans-β-ionone. These results were used with QDA to reveal that SWT had a stronger floral aroma mainly due to an increase of geraniol and linalool. Moreover, WWT had a stronger grassy aroma mainly due to increased hexanal. The results could be used to select processing methods for producing white tea with a superior aroma.
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15
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Volatile metabolomics and coexpression network analyses provide insight into the formation of the characteristic cultivar aroma of oolong tea (Camellia sinensis). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113666] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas. Foods 2022; 11:foods11071057. [PMID: 35407144 PMCID: PMC8998066 DOI: 10.3390/foods11071057] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/30/2022] [Accepted: 03/30/2022] [Indexed: 12/14/2022] Open
Abstract
The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds were analyzed by a combination of widely targeted metabolomics, chemometrics, and quantitative taste evaluation. A total of 801 nonvolatile compounds were detected, which could be divided into 16 categories. We found that the difference in these compounds’ content among Oolong teas from three producing areas in China was the largest. There were 370 differential compounds related to the producing areas of Oolong tea, which were mainly distributed in 67 Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways. In total, 81 differential nonvolatile compounds made important contributions to the taste differences in Oolong tea from different producing areas, among which the number of flavonoids was the largest. Finally, the characteristic compounds of Oolong tea in six producing areas were screened. This study comprehensively identifies the nonvolatile compounds of Oolong tea in different producing areas for the first time, which provides a basis for the analysis of flavor characteristics, quality directional control, and the identification and protection of geographical landmark agricultural products of Oolong tea from different producing areas.
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Molecular and Metabolic Changes under Environmental Stresses: The Biosynthesis of Quality Components in Preharvest Tea Shoots. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Severe environments impose various abiotic stresses on tea plants. Although much is known about the physiological and biochemical responses of tea (Camellia sinensis L.) shoots under environmental stresses, little is known about how these stresses impact the biosynthesis of quality components. This review summarizes and analyzes the changes in molecular and quality components in tea shoots subjected to major environmental stresses during the past 20 years, including light (shade, blue light, green light, and UV-B), drought, high/low temperature, CO2, and salinity. These studies reveal that carbon and nitrogen metabolism is critical to the downstream biosynthesis of quality components. Based on the molecular responses of tea plants to stresses, a series of artificial methods have been suggested to treat the pre-harvest tea plants that are exposed to inhospitable environments to improve the quality components in shoots. Furthermore, many pleiotropic genes that are up- or down-regulated under both single and concurrent stresses were analyzed as the most effective genes for regulating multi-resistance and quality components. These findings deepen our understanding of how environmental stresses affect the quality components of tea, providing novel insights into strategies for balancing plant resistance, growth, and quality components in field-based cultivation and for breeding plants using pleiotropic genes.
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Qiao D, Mi X, An Y, Xie H, Cao K, Chen H, Chen M, Liu S, Chen J, Wei C. Integrated metabolic phenotypes and gene expression profiles revealed the effect of spreading on aroma volatiles formation in postharvest leaves of green tea. Food Res Int 2021; 149:110680. [PMID: 34600682 DOI: 10.1016/j.foodres.2021.110680] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 11/30/2022]
Abstract
Spreading is an indispensable process in the aroma formation of premium green tea. In this study, volatile metabolomics and transcriptomics were performed for three tea plant cultivars to investigate the mechanism of changes occurring in volatile compounds during green tea spreading. The content of primary aroma compounds significantly increased after spreading, the Wickremasinghe-Yamanishi ratio decreased and the Owuor's flavor index increased with the extension of spreading time, and the degree of aroma production was genotype-dependent. Volatile terpenes and fatty acid-derived volatiles were the principal aroma volatiles that accumulated during the spreading of green tea, and the trends of their changes were consistent with the expression pattern of related synthesis pathway genes, indicating that they were primarily derived from de novo synthesis rather than glycoside hydrolysis. Two co-expression networks that were highly correlated with variations in the volatile component contents during the spreading process were identified via WGCNA. Our results provide insights into spreading that can be considered to improve the quality of green tea.
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Affiliation(s)
- Dahe Qiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China; Tea Research Institute, Guizhou Academy of Agricultural Sciences, 1 Jin'nong Road, Guiyang, Guizhou 550006, China
| | - Xiaozeng Mi
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Yanlin An
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Hui Xie
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Kemei Cao
- College of Tea Science, Guizhou University, Jiaxiu South Road, Guiyang, Guizhou 550025, China
| | - Hongrong Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Minyi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Shengrui Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Juan Chen
- Tea Research Institute, Guizhou Academy of Agricultural Sciences, 1 Jin'nong Road, Guiyang, Guizhou 550006, China.
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
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Santin M, Ranieri A, Castagna A. Anything New under the Sun? An Update on Modulation of Bioactive Compounds by Different Wavelengths in Agricultural Plants. PLANTS (BASEL, SWITZERLAND) 2021; 10:1485. [PMID: 34371687 PMCID: PMC8309429 DOI: 10.3390/plants10071485] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/17/2021] [Accepted: 07/18/2021] [Indexed: 12/15/2022]
Abstract
Plants continuously rely on light as an energy source and as the driver of many processes in their lifetimes. The ability to perceive different light radiations involves several photoreceptors, which in turn activate complex signalling cascades that ultimately lead to a rearrangement in plant metabolism as an adaptation strategy towards specific light conditions. This review, after a brief summary of the structure and mode of action of the different photoreceptors, introduces the main classes of secondary metabolites and specifically focuses on the influence played by the different wavelengths on the content of these compounds in agricultural plants, because of their recognised roles as nutraceuticals.
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Affiliation(s)
- Marco Santin
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
| | - Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
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Chen Y, Wang F, Wu Z, Jiang F, Yu W, Yang J, Chen J, Jian G, You Z, Zeng L. Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China. Metabolites 2021; 11:metabo11030146. [PMID: 33801425 PMCID: PMC8000315 DOI: 10.3390/metabo11030146] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/25/2021] [Accepted: 02/25/2021] [Indexed: 12/31/2022] Open
Abstract
As a main agronomic intervention in tea cultivation, nitrogen (N) application is useful to improve tea yield and quality. However, the effects of N application on the formation of tea quality-related metabolites have not been fully studied, especially in long-term field trials. In this study, a 10-year field experiment was conducted to investigate the effect of long-term N application treatments on tea quality-related metabolites, their precursors, and related gene expression. Long-term N application up-regulated the expression of key genes for chlorophyll synthesis and promoted its synthesis, thus increasing tea yield. It also significantly increased the contents of total free amino acids, especially l-theanine, in fresh tea leaves, while decreasing the catechin content, which is conducive to enhancing tea liquor freshness. However, long-term N application significantly reduced the contents of benzyl alcohol and 2-phenylethanol in fresh tea leaves, and also reduced (E)-nerolidol and indole in withered leaves, which were not conducive to the formation of floral and fruity aroma compounds. In general, an appropriate amount of N fertilizer (225 kg/hm2) balanced tea yield and quality. These results not only provide essential information on how N application affects tea quality, but also provide detailed experimental data for field fertilization.
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Affiliation(s)
- Yuzhen Chen
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
| | - Feng Wang
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
| | - Zhidan Wu
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
| | - Fuying Jiang
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
| | - Wenquan Yu
- Fujian Academy of Agricultural Sciences, No. 247 Wusi Road, Gulou District, Fuzhou 350013, China;
| | - Jie Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; (J.Y.); (J.C.); (G.J.)
| | - Jiaming Chen
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; (J.Y.); (J.C.); (G.J.)
| | - Guotai Jian
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; (J.Y.); (J.C.); (G.J.)
| | - Zhiming You
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
- Correspondence: (Z.Y.); (L.Z.)
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; (J.Y.); (J.C.); (G.J.)
- Correspondence: (Z.Y.); (L.Z.)
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