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Article

Integrated metabolic phenotypes and gene expression profiles revealed the effect of spreading on aroma volatiles formation in postharvest leaves of green tea.

Food research international (Ottawa, Ont.) - 1 Nov 2021

Qiao Dahe, Mi Xiaozeng, An Yanlin, Xie Hui, Cao Kemei, Chen Hongrong, Chen Minyi, Liu Shengrui, Chen Juan, Wei Chaoling

Abstract excerpt

Spreading is an indispensable process in the aroma formation of premium green tea. In this study, volatile metabolomics and transcriptomics were performed for three tea plant cultivars to investigate the mechanism of changes occurring in volatile compounds during green tea spreading. The content of primary aroma compounds significantly increased after spreading, the Wickremasinghe-Yamanishi ratio decreased and...

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PMID: 34600682
DOI: 10.1016/j.foodres.2021.110680

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