PDF(Pubmed)
Abstract：
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh leaves of RGT in spring were picked, and green-making (including shaking and spreading) and spreading (unshaken) were, respectively, applied after sun withering. Then, they were analyzed by GC-TOF-MS, which showed that the abundance of volatile compounds with flowery and fruity aromas, such as nerolidol, jasmine lactone, jasmone, indole, hexyl hexanoate, (E)-3-hexenyl butyrate and 1-hexyl acetate, in green-making leaves, was significantly higher than that in spreading leaves. Transcriptomic and proteomic studies showed that long-term mechanical injury and dehydration could activate the upregulated expression of genes related to the formation pathways of the aroma, but the regulation of protein expression was not completely consistent. Mechanical injury in the process of green-making was more conducive to the positive regulation of the allene oxide synthase (AOS) branch of the α-linolenic acid metabolism pathway, followed by the mevalonate (MVA) pathway of terpenoid backbone biosynthesis, thus promoting the synthesis of jasmonic acid derivatives and sesquiterpene products. Protein interaction analysis revealed that the key proteins of the synthesis pathway of jasmonic acid derivatives were acyl-CoA oxidase (ACX), enoyl-CoA hydratase (MFP2), OPC-8:0 CoA ligase 1 (OPCL1) and so on. This study provides a theoretical basis for the further explanation of the formation mechanism of the aroma substances in WRT during the manufacturing process.
摘要：
肉桂茶（RGT）是典型的武夷岩茶（WRT），以其浓郁的口感和多变的香气受到消费者的青睐。RGT的香气受到绿色制造过程的极大影响，但其机制尚不清楚。因此,在这项研究中，采摘了春季RGT的新鲜叶子，绿色制造（包括摇动和传播）和传播（不摇动），分别,在太阳枯萎后施用。然后，用GC-TOF-MS分析,这表明，丰富的挥发性化合物与鲜花和水果的香气，比如橙花醇，茉莉内酯,Jasmone,吲哚,己酸己酯,(E)-3-己烯基丁酸酯和乙酸1-己酯，在绿色制造的叶子中，显着高于散布的叶子。转录组和蛋白质组研究表明，长期的机械损伤和脱水可以激活与香气形成途径相关的基因的上调表达，但对蛋白表达的调控并不完全一致。绿色制造过程中的机械损伤更有利于正调节氧化丙二烯合酶(AOS)分支的α-亚麻酸代谢途径,其次是萜类化合物骨架生物合成的甲羟戊酸（MVA）途径，从而促进茉莉酸衍生物和倍半萜产物的合成。蛋白质相互作用分析表明,茉莉酸衍生物合成途径的关键蛋白为酰基辅酶A氧化酶(ACX),烯酰辅酶A水合酶（MFP2），OPC-8:0辅酶A连接酶1(OPCL1)等。本研究为进一步解释WRT制造过程中香气物质的形成机理提供了理论依据。
