Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea

Author:

Lin Fuming12,Wu Huini1,Li Zhaolong3,Huang Yan2ORCID,Lin Xiying4,Gao Chenxi1,Wang Zhihui1,Yu Wenquan5,Sun Weijiang1

Affiliation:

1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China

2. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China

3. Institute of Animal Husbandry and Veterlnary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China

4. Fuding Tea Technology Promotion Station, Ningde 355200, China

5. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China

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.

Funder

Central Leading Local Science and Technology Development Project

Fujian Science and Technology Plan Project

Anxi College of Tea Science Youth Core Staff Culture Fund Project

Science and Technology Innovation Fund of Fujian Agricultural and Forestry University

Publisher

MDPI AG

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