The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process : A case study of Zhangping Shuixian tea
Copyright © 2022 Elsevier Ltd. All rights reserved..
To interpret the environmental stresses induced dynamic changes of volatile and non-volatile constitutes in oolong tea leaves during enzymatic-catalyzed processes (ECP), metabolomic and proteomic studies were carried out using the processed leaf samples collected at the different stages of ECP for Zhangping Shuixian tea manufacture. Non-processed leaves were applied as control. Out of identified 980 non-volatiles and 157 volatiles, 40 non-volatiles and 8 volatiles were screened out as biomarkers, respectively. The integrated analysis on metabolites-proteins showed that phenylpropanoid biosynthesis, flavonoid biosynthesis, and phenylalanine metabolism were significantly enriched and highly correlated to the dynamic changes of key metabolites during ECP stage. A biological pathway network was constructed to illuminate the enzymatic-catalyzed production of critical flavoring compounds, including carbohydrates, amino acids, flavonoids, and volatile phenylpropanoids/benzenoids. The electronic-sensory analyses indicated leaf dehydration and mechanical wounding occurred over the sun-withering and turning-over steps are indispensable to form characteristic flavor of Shuixian tea.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2022 |
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| Erschienen: |
2022 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:391 |
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| Enthalten in: |
Food chemistry - 391(2022) vom: 15. Okt., Seite 133192 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Wu, Liangyu [VerfasserIn] |
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| Links: |
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| Themen: |
Enzymatic-catalyzed process |
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| Anmerkungen: |
Date Completed 08.06.2022 Date Revised 08.06.2022 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2022.133192 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 245 | 1 | 4 | |a The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process |b A case study of Zhangping Shuixian tea |
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| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2022 Elsevier Ltd. All rights reserved. | ||
| 520 | |a To interpret the environmental stresses induced dynamic changes of volatile and non-volatile constitutes in oolong tea leaves during enzymatic-catalyzed processes (ECP), metabolomic and proteomic studies were carried out using the processed leaf samples collected at the different stages of ECP for Zhangping Shuixian tea manufacture. Non-processed leaves were applied as control. Out of identified 980 non-volatiles and 157 volatiles, 40 non-volatiles and 8 volatiles were screened out as biomarkers, respectively. The integrated analysis on metabolites-proteins showed that phenylpropanoid biosynthesis, flavonoid biosynthesis, and phenylalanine metabolism were significantly enriched and highly correlated to the dynamic changes of key metabolites during ECP stage. A biological pathway network was constructed to illuminate the enzymatic-catalyzed production of critical flavoring compounds, including carbohydrates, amino acids, flavonoids, and volatile phenylpropanoids/benzenoids. The electronic-sensory analyses indicated leaf dehydration and mechanical wounding occurred over the sun-withering and turning-over steps are indispensable to form characteristic flavor of Shuixian tea | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Enzymatic-catalyzed process | |
| 650 | 4 | |a Non-volatile compounds | |
| 650 | 4 | |a Volatile compounds | |
| 650 | 4 | |a Zhangping Shuixian tea | |
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| 650 | 7 | |a Volatile Organic Compounds |2 NLM | |
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| 700 | 1 | |a Liu, Suhui |e verfasserin |4 aut | |
| 700 | 1 | |a Sun, Yun |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Chenxue |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Jinke |e verfasserin |4 aut | |
| 700 | 1 | |a Wei, Shu |e verfasserin |4 aut | |
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