The mechanism of tea aroma formation under enzymatic reaction.

Camellia sinensis is an important cash crop in China, China was the first country to discover and use tea trees, has been around for thousands of years, tea has become the world's second largest beverage, after clean water.
compared with other plants, secondary metabolites in tea trees are unique, and these substances not only give tea unique color, aroma and taste quality, but also closely related to human health. polyphenols, amino acids and aromas
are the core substances of tea quality.
tea is rich in polyphenols (18-36%) and amino acids (1-4%), and aromatic substances (0.005-0.03%) are relatively low.
study the formation of tea aroma substances has important scientific significance, and at the same time to improve the quality of tea to provide important technical support.
the formation of tea aromas, depending on the type of reaction can be divided into three types, including the relative living state of tea cells enzyme reaction (in the tea tree growth process and part of the post-processing stage, including gene expression activation and enzyme and substrate reaction), tea cell fragmentation in the state of enzyme-induced reaction (in the post-extraction processing stage, mainly enzyme and substrate reaction) and thermophysical chemical reactions (in the post-extraction processing and deep processing stage).
external coercion can induce plants to produce many aroma substances, on the one hand, these aromas have the role of helping plants resist external coercion, on the other hand, can also be an important quality component of agricultural plants.
aroma substance is the core quality ingredient of tea.
in the process of growing and processing tea trees, a number of coercion sesame is involved in the formation of tea aromas.
the information on the biosynthesis and regulation mechanism of tea aroma is more based on model plants or other crops, because of the complexity and diversity of plant aroma synthesis control network, it is necessary to obtain evidence of the study object itself.
, the tea itself contains some characteristic aroma substances, which play an important role in the flavor of tea, but due to the lack of understanding of these characteristic aroma material synthesis and regulation of key factors, greatly restricts the innovation of tea aroma quality improvement.
therefore, it is of great significance to explore the biosynthesis and key regulatory factors of tea aroma substances.
, Zeng Lanting, a postdoctoral fellow at the Center for Agricultural and Resource Plant Research at the South China Botanical Garden of the Chinese Academy of Sciences, under the guidance of researcher Yang Ziyin, first summarized the key genes and subcellular distribution information of the biological synthesis of important aromatic substances in tea that have been reported to be functional, and secondly summarized the stress response mechanism of the synthesis of aromatic substances in the process of tea growth and processing.
in the tea growth process (i.e., pre-extraction stage), biological stress such as insect and non-biological stress such as light will induce the formation of tea aroma, while in the process of post-extraction processing, mechanical damage and low temperature stress is the key regulatory factor;
due to the different subcellular distribution of aromagcoside hydrolysis enzymes, with the change of the state of tea cells during processing, the contribution of aroma glycoside hydrolysis to the formation of free state aromas will also change.
this study mainly summarizes the mechanism of tea aroma formation under enzyme-induced reaction, analyzes and discusses the bottleneck problems and core problems that need to be solved urgently in the current study of tea aroma, and puts forward possible ways to solve it, as well as a prospect for the future research direction of tea aroma.
the summary thesis is expected to deepen people's understanding of the regulatory mechanism of tea aroma biosynthesis, and also provide reference and enlightenment for the future use of plant seisofre mechanism of adversity stress to improve the quality of agricultural products.
recently published online in the journal Critical Reviews in Food Science and Nutrition and Nutrition in a review paper.
Zeng Lanting is the first author of the paper, and Yang Ziyin is the author of the newsletter.
Professor Naoharu Watanabe as a co-author of the paper.
Source: South China Botanical Garden.