Specific fluctuations in the composition of lipoxygenase- and glycosidase-generated flavors in some cultivated teas of Assam.

Variations of fatty acid compositions, glycosides precursors, and lipoxygenase and glycosidase enzymatic activities were used simultaneously to differentiate for nine genetically different cultivated teas, four seasonal changes, and the affect of leaf maturity. The muscatel flavor of second-flush teas was associated with increased activities of glycosidase and several terpenes, phenolics, and aliphatic compounds bound to glycosides, whereas high levels of fatty acids and lipoxygenase activity biosynthesized more green volatiles in monsoon teas. Sequential hydrolysis of lipids and lipoxygenase-mediated reactions, during withering and rolling, showed a 3-fold increase of hexenol, hexenal, and related volatiles, but they decreased to the levels of fresh leaf during drying. However, a 4-fold increase of the floral bend of volatiles found in black tea developed due to the hydrolysis of the glycoside precursors throughout processing stages. About 45 key volatiles were monitored for flavor superiority among different clones. Various parameters affecting yield of volatiles were optimized and recommended.