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.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
Food Res Int. 2021 Nov;149:110680. doi: 10.1016/j.foodres.2021.110680. Epub 2021 Sep 1.
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.
摊放是名优绿茶香气形成不可缺少的工序。本研究采用挥发物代谢组学和转录组学技术，对 3 个茶树品种进行分析，研究了绿茶摊放过程中挥发性化合物变化的机制。结果表明，摊放后主要香气成分含量显著增加，Wickremasinghe-Yamanishi 比值降低，Owuor 风味指数随摊放时间延长而升高，香气产生程度受基因型影响。挥发性萜类和脂肪酸衍生的挥发性物质是绿茶摊放过程中积累的主要香气挥发性物质，其变化趋势与相关合成途径基因的表达模式一致，表明它们主要来源于从头合成而不是糖苷水解。通过 WGCNA 鉴定了 2 个与摊放过程中挥发性成分含量变化高度相关的共表达网络。本研究为提高绿茶品质提供了摊放方面的参考。
