JTSR_2024v14n6

Journal of Tea Science Research, 2024, Vol.14, No.6, 322-334 http://hortherbpublisher.com/index.php/jtsr 333 Liang Y., Wang Z., Zhang L., Dai H., Wu W., Zheng Z., Lin F., Xu J., Huang Y., and Sun W., 2024, Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea, Food Chemistry, 455: 139931. https://doi.org/10.1016/j.foodchem.2024.139931 Lin F., Wu H., Li Z., Huang Y., Lin X., Gao C., Wang Z., Yu W., and Sun W., 2024, Effect of mechanical damage in green-making process on aroma of Rougui tea, Foods, 13(9): 1315. https://doi.org/10.3390/foods13091315 Lin Y., Wang Y., Huang Y., Song H., and Yang P., 2023, Aroma identification and classification in 18 kinds of teas (Camellia sinensis) by sensory evaluation, HS-SPME-GC-IMS/GC×GC-MS, and chemometrics, Foods, 12(13): 2433. https://doi.org/10.3390/foods12132433 Liu G.F., Liu J.J., He Z.R., Wang F.M., Yang H., Yan Y.F., Gao M., Gruber M., Wan X., and Wei S., 2018, Implementation of CsLIS/NES in linalool biosynthesis involves transcript splicing regulation in Camellia sinensis, Plant, Cell & Environment, 41(1): 176-186. https://doi.org/10.1111/pce.13080 Liu H., Li S., Xiao G., and Wang Q., 2021, Formation of volatiles in response to tea green leafhopper (Empoasca onukii Matsuda) herbivory in tea plants: a multi-omics study, Plant Cell Reports, 40(4): 753-766. https://doi.org/10.1007/s00299-021-02674-9 Liu N., Shen S., Huang L., Deng G., Wei Y., Ning J., and Wang Y., 2023, Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS, Food Research International, 169: 112845. https://doi.org/10.1016/j.foodres.2023.112845 Liu X., Dong F., Li Y., Lu F., Wang B., Zhou T., Zhao D., Huang M.Z., and Wang F., 2024, Impact of mild field drought on the aroma profile and metabolic pathways of fresh tea (Camellia sinensis) leaves using HS-GC-IMS and HS-SPME-GC-MS, Foods, 13(21): 3412. https://doi.org/10.3390/foods13213412 Parmar R., Seth R., and Sharma R.K., 2022, Genome-wide identification and characterization of functionally relevant microsatellite markers from transcription factor genes of Tea (Camellia sinensis (L.) O. Kuntze), Scientific Reports, 12(1): 201. https://doi.org/10.1038/s41598-021-03848-x Qiao D., Mi X., Xie H., Zhu J., Liu S., and Wei C., 2024, Alternative splicing regulates tea aroma quality formation during withering of fresh leaves, Scientia Horticulturae, 329: 112989. https://doi.org/10.1016/j.scienta.2024.112989 Qiao D., Tang M., Jin L., Mi X., Chen H., Zhu J., Liu S., and Wei C., 2022, A monoterpene synthase gene cluster of tea plant (Camellia sinensis) potentially involved in constitutive and herbivore-induced terpene formation, Plant Physiology and Biochemistry, 184: 1-13. Wang H., Qi X., Gao S., Kan G., Damdindorj L., An Y., and Lu F., 2024, Characterization of a novel multifunctional β-glucosidase/xylanase/feruloyl esterase and its effects on improving the quality of Longjing tea, Food Chemistry, 453: 139637. https://doi.org/10.1016/j.foodchem.2024.139637 Wang M., W., Shi J., Zhu Y., Lin Z., and Lv H., 2020, Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination, Food Research International, 130: 108908. https://doi.org/10.1016/j.foodres.2019.108908 Wang P., Yu J., Jin S., Chen S., Yue C., Wang W., Gao S., Cao H., Zheng Y., Gu M., Chen X., Sun Y., Guo Y., Yang J., Zhang X., and Ye N., 2021, Genetic basis of high aroma and stress tolerance in the oolong tea cultivar genome, Horticulture Research, 8. https://doi.org/10.1038/s41438-021-00542-x Wang S., Li L., Meng Q., Luo W., Wei F., Luo L., and Zeng L., 2025, Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation, Frontiers in Nutrition, 12: 1577302. https://doi.org/10.3389/fnut.2025.1577302 Wei J., Mu X., Wang S., Wei Q., Zhu L., Zhang X., Zhang J., Liu X., Wen B., Li M., and Liu J., 2024, Integrated metabolome and transcriptome analysis provides insights into the mechanisms of terpenoid biosynthesis in tea plants (Camellia sinensis), Food Research International, 201: 115542. https://doi.org/10.1016/j.foodres.2024.115542 Wei J., Yang Y., Peng Y., Wang S., Zhang J., Liu X., Liu J., Wen B., and Li M., 2023, Biosynthesis and the transcriptional regulation of terpenoids in tea plants (Camellia sinensis), International Journal of Molecular Sciences, 24(8): 6937. https://doi.org/10.3390/ijms24086937 Wu H., Chen Y., Feng W., Shen S., Wei Y., Jia H., Wang Y., Deng W., and Ning J., 2022, Effects of three different withering treatments on the aroma of white tea, Foods, 11(16): 2502. https://doi.org/10.3390/foods11162502 Wu S., Gu D., Chen Y., Wang F., Qian J., Zeng L., Tang J., Yan Y., Chen C., and Li J., 2023, Variations in oolong tea key characteristic floral aroma compound contents among tea (Camellia sinensis) germplasms exposed to postharvest stress, Postharvest Biology and Technology, 197: 112201. https://doi.org/10.1016/j.postharvbio.2022.112201 Xia E., Tong W., Hou Y., An Y., Chen L., Wu Q., Liu Y., Yu J., Li F., Li R., Li P., Zhao H., Ge R., Huang J., Mallano A., Zhang Y., Liu S., Deng W., Song C., Zhang Z., Zhao J., Wei S., Zhang Z., Xia T., Wei C., and Wan X., 2020, The reference genome of tea plant and resequencing of 81 diverse accessions provide insights into its genome evolution and adaptation, Molecular Plant, 13(7): 1013-1026. https://doi.org/10.1016/j.molp.2020.04.010

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