Formation of 8-hydroxylinalool in tea plant Camellia sinensis var. Assamica ‘Hainan dayezhong’

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI:10.1016/j.fochms.2023.100173

Ying Zhou , Wei He , Yunchuan He , Qiulin Chen , Yang Gao , Jiamei Geng , Zeng-Rong Zhu

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引用次数: 0

Abstract

Linalool and its derivatives contribute greatly to tea aroma. Here, 8-hydroxylinalool was found to be one of the major linalool-derived aroma compounds in Camellia sinensis var. assamica ‘Hainan dayezhong’, a tea plant grown in Hainan Province, China. Both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool were detected, and the E type was the main compound. Its content fluctuated in different months and was the highest in the buds compared with other tissues. CsCYP76B1 and CsCYP76T1, located in the endoplasmic reticulum, were identified to catalyze the formation of 8-hydroxylinalool from linalool in the tea plant. During withering of black tea manufacturing, the content of both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool significantly increased. Further study suggested that jasmonate induced gene expression of CsCYP76B1 and CsCYP76T1, and the accumulated precursor linalool may also contribute to 8-hydroxylinalool accumulation. Thus, this study not only reveals 8-hydroxylinalool biosynthesis in tea plants but also sheds light on aroma formation in black tea.

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海南大叶中茶树8-羟基芳樟醇的形成

芳樟醇及其衍生物对茶的香气有很大的贡献。本研究发现，8-羟基芳樟醇是海南大叶中茶(Camellia sinensis var. assamica ' Hainan dayezhong)中芳樟醇衍生的主要香气化合物之一。同时检测到(Z)-8-羟基芳樟醇和(E)-8-羟基芳樟醇，以E型化合物为主。其含量在不同月份有所波动，芽中的含量高于其他组织。CsCYP76B1和CsCYP76T1位于茶树内质网中，催化芳樟醇生成8-羟基芳樟醇。在红茶生产的萎凋过程中，(Z)-8-羟基芳樟醇和(E)-8-羟基芳樟醇的含量均显著增加。进一步研究表明，茉莉酸盐诱导CsCYP76B1和CsCYP76T1基因表达，而积累的前体芳樟醇也可能参与8-羟基芳樟醇积累。因此，本研究不仅揭示了茶树中8-羟基芳樟醇的生物合成，还揭示了红茶香气形成的机理。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.