The Dynamic Change in Aromatic Compounds and Their Relationship with <i>CsAAAT</i> Genes during the Post-Harvest Process of Oolong Tea

The Dynamic Change in Aromatic Compounds and Their Relationship with <i>CsAAAT</i> Genes during the Post-Harvest Process of Oolong Tea

Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (<i>Camellia sinensis</i>). However, the key VB/VP components respons...

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Bibliographic Details
Main Authors: Ziwei Zhou, Qingyang Wu, Hongting Rao, Liewei Cai, Shizhong Zheng, Yun Sun
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Metabolites
Subjects:
oolong tea
manufacturing process
volatile phenylpropanoids/benzenoids
<i>CsAAAT</i> gene
Online Access:https://www.mdpi.com/2218-1989/13/7/868

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