Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea.
Food Chem
; 445: 138620, 2024 Jul 01.
Article
em En
| MEDLINE
| ID: mdl-38382249
ABSTRACT
Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors. The potential regulatory mechanism of anaerobic treatment on the aroma formation of GAGT was investigated by transcriptomics and correlation analyses. Five volatiles benzeneacetaldehyde, nonanal, geraniol, linalool, and linalool oxide III, were screened as target metabolites. Through the transcriptional-level differential genes screening and analysis, some CsERF transcription factors in the ethylene signaling pathway were proposed might participate the response to the anaerobic treatment. They might regulate the expression of related genes in the metabolic pathway of the target metabolites thus affecting the GAGT flavor. The findings of this study provide novel information on the flavor and its formation of GAGT.
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MEDLINE
Assunto principal:
Camellia sinensis
/
Compostos Orgânicos Voláteis
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article