Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Oolong tea has gained great popularity in China due to its pleasant floral and fruity aromas. Although numerous studies have investigated the aroma differences across various tea cultivars, the genetic mechanism is unclear. This study performed multiomics analysis of three varieties suitable for oolong tea and three others with different processing suitability. Our analysis revealed that oolong tea varieties contained higher levels of cadinane sesquiterpenoids. PanTFBS was developed to identify variants of transcription factor binding sites (TFBSs). We found that the gene had two TFBS variants in the promoter sequence and a single nucleotide polymorphism (SNP) in the coding sequence. Integrating data on genetic variations, gene expression, and protein-binding sites indicated that might be a pivotal gene involved in the biosynthesis of cadinane sesquiterpenoids. These findings advance our understanding of the genetic factors involved in the aroma formation of oolong tea and offer insights into the enhancement of tea aroma.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/acs.jafc.3c06762 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits.
Crit Rev Food Sci Nutr
September 2025
Key Laboratory of Tea Science of Ministry of Education and Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha, China.
Jasmine tea, a further processing tea made by scenting green, black, oolong, or other tea with jasmine flowers, is widely appreciated worldwide for its fragrant aroma, refreshing taste, and beneficial health effects. The production of jasmine tea is a meticulous and complex process that involves chemical reactions, physical adsorption, and flavor interaction effects at the sensory level between jasmine and tea. This paper provides a comprehensive review of the research on the processing technology, characteristic aroma formation, nonvolatile compounds, and health benefits of jasmine tea.
View Article and Find Full Text PDFLow-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways.
Foods
August 2025
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China.
Dancong tea is a representative type of oolong tea typically stored for over six months before sale to reduce gastrointestinal irritation. The effects and mechanisms of this storage on gastrointestinal damage remain unclear. Therefore, this study investigated hydrochloric acid and ethanol (HCl/EtOH)-induced gastric injury in mice.
View Article and Find Full Text PDFLC-MS and GC-MS analyses reveal that amino acid-induced ammoniation of EGCG in different tea types enhances its structural stability.
Food Chem
August 2025
University of Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain. Electronic a
Epigallocatechin gallate (EGCG) is the most abundant polyphenol in tea. Owing to the different fermentation degrees, differences in polyphenol composition of water extracts of green tea, white tea, oolong tea, and black tea occur, and affect health value. This study revealed that the content of EGCG decreases with the increase in the degree of fermentation.
View Article and Find Full Text PDFEffect of tea manufacturing processes and cultivars on tea infusion color.
Sci Rep
August 2025
Graduate Institute of Biotechnology, National Chung Hsing University, Taichung, 40227, Taiwan.
Tea, one of the most popular beverages worldwide, is produced from the tender leaves of Camellia sinensis through complex chemical processes. Tea quality is largely determined by its aroma and color, which are influenced by the tea's manufacturing process and cultivar. However, limited research has explored the combined effects of processing methods and tea cultivars on tea infusion color.
View Article and Find Full Text PDFThe Impact of Harvest Season on Oolong Tea Aroma Profile and Quality.
Plants (Basel)
August 2025
Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China.
The impact of seasonality on the aroma quality of tea has been documented in various tea types, but not specifically in oolong tea. This study is the first to explore the complex relationships between seasonality, volatile compounds, and aroma quality in oolong tea. Using Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)-based untargeted metabolomics, we analyzed 266 samples of Tieguanyin oolong tea.
View Article and Find Full Text PDF