Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (<i>Camellia sinensis</i> cv. Yashixiang Dancong) in Winter
Winter dry tea (WDT) exhibits a more intense and lasting aroma compared to dry tea from other seasons; however, this conclusion is solely based on sensory outcomes and lacks corroborative theoretical evidence. Our study aimed to analyze the aroma compounds in WDT and investigate the causes behind th...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/1/160 |
| _version_ | 1797358799501131776 |
|---|---|
| author | Yanchun Zheng Peifen Chen Peng Zheng Jiahao Chen Binmei Sun Shaoqun Liu |
| author_facet | Yanchun Zheng Peifen Chen Peng Zheng Jiahao Chen Binmei Sun Shaoqun Liu |
| author_sort | Yanchun Zheng |
| collection | DOAJ |
| description | Winter dry tea (WDT) exhibits a more intense and lasting aroma compared to dry tea from other seasons; however, this conclusion is solely based on sensory outcomes and lacks corroborative theoretical evidence. Our study aimed to analyze the aroma compounds in WDT and investigate the causes behind the formation of WDT’s aroma by analyzing the volatile organic compounds (VOCs) in WDT, spring dry tea (SDT), winter fresh leaves (WFLs) and spring fresh leaves (SFLs) by gas chromatography-mass spectrometry (GC-MS), complemented by an analysis of gene expression pertinent to WFLs and SFLs by using transcriptomic analysis. The results revealed a significant increase in total VOCs in WDT compared to SDT, with WDT exhibiting distinct woody aromas as indicated by a higher <i>α</i>-muurolene content. In WFL, the contents of aldehydes and ketones were richer than those in SFL. Notably, the study found that UDP-glycosyltransferase genes in WFLs were significantly up-regulated, potentially promoting the synthesis of terpene glycosides. These terpene glycosides can release terpene aroma compounds during processing, contributing significantly to the intense and lasting aroma of WDT. Overall, this research provides valuable insights into the mechanism behind aroma formation in Guangdong oolong tea harvested during winter. |
| first_indexed | 2024-03-08T15:07:28Z |
| format | Article |
| id | doaj.art-7239c1da55c54ef9a519d9a89ce37953 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:28Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7239c1da55c54ef9a519d9a89ce379532024-01-10T14:57:11ZengMDPI AGFoods2304-81582024-01-0113116010.3390/foods13010160Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (<i>Camellia sinensis</i> cv. Yashixiang Dancong) in WinterYanchun Zheng0Peifen Chen1Peng Zheng2Jiahao Chen3Binmei Sun4Shaoqun Liu5College of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510642, ChinaWinter dry tea (WDT) exhibits a more intense and lasting aroma compared to dry tea from other seasons; however, this conclusion is solely based on sensory outcomes and lacks corroborative theoretical evidence. Our study aimed to analyze the aroma compounds in WDT and investigate the causes behind the formation of WDT’s aroma by analyzing the volatile organic compounds (VOCs) in WDT, spring dry tea (SDT), winter fresh leaves (WFLs) and spring fresh leaves (SFLs) by gas chromatography-mass spectrometry (GC-MS), complemented by an analysis of gene expression pertinent to WFLs and SFLs by using transcriptomic analysis. The results revealed a significant increase in total VOCs in WDT compared to SDT, with WDT exhibiting distinct woody aromas as indicated by a higher <i>α</i>-muurolene content. In WFL, the contents of aldehydes and ketones were richer than those in SFL. Notably, the study found that UDP-glycosyltransferase genes in WFLs were significantly up-regulated, potentially promoting the synthesis of terpene glycosides. These terpene glycosides can release terpene aroma compounds during processing, contributing significantly to the intense and lasting aroma of WDT. Overall, this research provides valuable insights into the mechanism behind aroma formation in Guangdong oolong tea harvested during winter.https://www.mdpi.com/2304-8158/13/1/160multi-omics analysisGuangdong oolong teaaroma formationwinter |
| spellingShingle | Yanchun Zheng Peifen Chen Peng Zheng Jiahao Chen Binmei Sun Shaoqun Liu Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (<i>Camellia sinensis</i> cv. Yashixiang Dancong) in Winter Foods multi-omics analysis Guangdong oolong tea aroma formation winter |
| title | Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (<i>Camellia sinensis</i> cv. Yashixiang Dancong) in Winter |
| title_full | Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (<i>Camellia sinensis</i> cv. Yashixiang Dancong) in Winter |
| title_fullStr | Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (<i>Camellia sinensis</i> cv. Yashixiang Dancong) in Winter |
| title_full_unstemmed | Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (<i>Camellia sinensis</i> cv. Yashixiang Dancong) in Winter |
| title_short | Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (<i>Camellia sinensis</i> cv. Yashixiang Dancong) in Winter |
| title_sort | transcriptomic insights into the enhanced aroma of guangdong oolong dry tea i camellia sinensis i cv yashixiang dancong in winter |
| topic | multi-omics analysis Guangdong oolong tea aroma formation winter |
| url | https://www.mdpi.com/2304-8158/13/1/160 |
| work_keys_str_mv | AT yanchunzheng transcriptomicinsightsintotheenhancedaromaofguangdongoolongdryteaicamelliasinensisicvyashixiangdanconginwinter AT peifenchen transcriptomicinsightsintotheenhancedaromaofguangdongoolongdryteaicamelliasinensisicvyashixiangdanconginwinter AT pengzheng transcriptomicinsightsintotheenhancedaromaofguangdongoolongdryteaicamelliasinensisicvyashixiangdanconginwinter AT jiahaochen transcriptomicinsightsintotheenhancedaromaofguangdongoolongdryteaicamelliasinensisicvyashixiangdanconginwinter AT binmeisun transcriptomicinsightsintotheenhancedaromaofguangdongoolongdryteaicamelliasinensisicvyashixiangdanconginwinter AT shaoqunliu transcriptomicinsightsintotheenhancedaromaofguangdongoolongdryteaicamelliasinensisicvyashixiangdanconginwinter |