Journal of Tea Science Research, 2024, Vol.14, No.6, 322-334 http://hortherbpublisher.com/index.php/jtsr 322 Review Article Open Access Genetic Regulation of Key Aroma Compounds in Different Tea Varieties Xichen Wang1, Lianming Zhang2 1 Institute of Life Sciences, Jiyang Colloge of Zhejiang A&F University, Zhuji, 311800, Zhejiang, China 2 Traditional Chinese Medicine Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, China Corresponding author: lianming.zhang@cuixi.org Journal of Tea Science Research, 2024, Vol.14, No.6 doi: 10.5376/jtsr.2024.14.0030 Received: 09 Oct., 2024 Accepted: 15 Nov., 2024 Published: 06 Dec., 2024 Copyright © 2024 Wang and Zhang, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Wang X.C., and Zhang L.M., 2024, Genetic regulation of key aroma compounds in different tea varieties, Journal of Tea Science Research, 14(6): 322-334 (doi: 10.5376/jtsr.2024.14.0030) Abstract The aroma of tea, after all, is the core factor of its quality and market competitiveness. Different consumers like different flavors, and the processing method will also affect the final aroma. This study mainly focuses on the key aroma substances, like linalool, geraniol, and indole, sorts out their synthesis pathways, and analyzes the genetic regulatory mechanisms behind them. The expression of structural genes such as TPS and LOX, how transcription factors such as MYB, bHLH, and WRKY participate in regulation, and epigenetic factors such as DNA methylation and miRNA are all key points affecting the formation of aroma. The study revealed the genetic basis of the differences in aroma traits among different tea varieties through comparative genomics, QTL positioning, GWAS and metabolome full association studies. At the same time, combined with representative varieties such as ‘Huangdan’, ‘Chungui’, and Fuding white tea, the molecular mechanism of aroma accumulation regulated by the jasmonic acid signaling pathway during withering and processing was analyzed. This study provides a practical reference for improving the aroma traits of tea trees through molecular breeding or marker-assisted selection in the future, and also opens up a new technical path for the cultivation of high-aroma varieties. Keywords Tea (Camellia sinensis); Aroma compounds; Genetic regulation; Multi-omics; Green breeding 1 Introduction Aroma is a defining characteristic of tea (Camellia sinensis) quality, with a profound impact on sensory experience and consumer acceptance. Key volatile compounds—like linalool, geraniol, indole, and jasmine lactone—endow tea with unique floral, fruity, and sweet aromas, making high-quality tea sensory superior to ordinary tea (Zeng et al., 2019; Fang et al., 2022; Gao et al., 2023; Yu et al., 2023). The presence and concentration of these aroma compounds are directly related to the freshness, complexity, and overall pleasantness of tea, and are key factors affecting market value and consumer preference. In recent years, the global tea market has seen a growing demand for teas with unique and attractive aromas, such as oolong tea, jasmine tea, and high-flavor black tea (Zeng et al., 2020; Wang et al., 2021; Fang et al., 2022; Chai et al., 2023). Consumer preferences for specific aromas—from floral and fruity to chestnut or light—have driven the development and commercialization of specialized tea varieties and processing technologies to meet diverse consumer expectations (Zeng et al., 2019; Liu et al., 2023; Yu et al., 2023). Therefore, the ability to cultivate and select for unique aroma characteristics has become a core focus for producers and researchers. Different tea varieties have their own unique aroma spectrum, which is determined by their unique genetic background. For example, the oolong variety "Huangdan" is known for its high content of floral and fruity volatiles, while "Chungui" is known for its unique jasmine-like aroma (Wang et al., 2021; Gao et al., 2023; Fu et al., 2024; Li et al., 2024b). Green tea varieties such as "Bai-Sang Cha" and "Fuding-Dabai Cha" differ in the content of linalool, geraniol, and β-ionone, which are key contributors to their floral and grassy aromas (Gao et al., 2023; Liu et al., 2023). These variety-specific aroma characteristics are determined by differences in the biosynthesis and accumulation mechanisms of volatile compounds (Fang et al., 2022; Chai et al., 2023).
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