Combined metabolic phenotypes and gene expression profiles revealed the formation of terpene and ester volatiles during white tea withering process  

作　　者：Xuming Deng Jun Wu Tao Wang Haomin Dai Jiajia Chen Bo Song Shaoling Wu Chenxi Gao Yan Huang Weilong Kong Weijiang Sun 

机构地区：[1]College of Horticulture,Fujian Agriculture and Forestry University,15 Shangxiadian Road,Fuzhou 350002,China [2]Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops,Fujian Agriculture and Forestry University,Fuzhou 350002,China [3]Agricultural Genomics Institute at Shenzhen,Chinese Academy of Agricultural Sciences,Shenzhen 518120,China

出　　处：《Beverage Plant Research》2023年第1期188-198,共11页饮料植物研究（英文）

基　　金：funded by the Fujian Agriculture and Forestry University Construction Project for Technological Innovation and Service System of Tea Industry Chain,grant number K1520005A and KH220095A.

摘　　要：Withering is a critical process to form the unique aroma of high-quality white tea.To study the mechanism underlying aroma changes during the white withering,we herein conducted volatile metabolomics and transcriptomics of the young leaves from the'Fuding Dahaocha'tea cultivar.As the withering time extended,the content of major aroma components increased significantly,score of sensory evaluation and Owuor's flavor index(OFI)also increased.The aromatic substances that accumulated during white tea withering were mainly volatile terpenes and esters.Their change trends were largely consistent with the gene expression of theα-linolenic acid metabolic pathways,while the correlation between the trends in volatiles and the gene expression of the terpenoid biosynthesis pathways was more complex and induced by the jasmonic acid(JA)signaling pathway.Additionally,we also explored the regulation pattern of key genes in the signaling pathway by related transcription factors.Three coexpression networks strongly correlated to the variation of volatile component content during withering were identified by weighted gene coexpression network analysis(WGCNA).Our results provide a new perspective on the processing mechanism and quality improvement of white tea.

关 键 词：white volatile PROCESS 

分 类 号：S571.1[农业科学—茶叶生产加工]