Transcriptome analysis reveals the role of withering treatment in flavor formation of oolong tea (<i>Camellia sinensis</i>).

Chen Zhu; Shuting Zhang; Chengzhe Zhou; Biying Shi; Linjie Huang; Yuling Lin; Zhongxiong Lai; Yuqiong Guo

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Transcriptome analysis reveals the role of withering treatment in flavor formation of oolong tea (Camellia sinensis).

Author: Chen ZHU ¹ ; Shuting ZHANG ¹ ; Chengzhe ZHOU ¹ ; Biying SHI ¹ ; Linjie HUANG ¹ ; Yuling LIN ¹ ; Zhongxiong LAI ¹ ; Yuqiong GUO ¹
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1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Publication Type:Journal Article
Keywords: Camellia sinensis; flavor quality; transcriptome; withering
MeSH: Camellia sinensis/genetics*; Gene Expression Profiling; Plant Leaves; Plant Proteins/metabolism*; Taste; Tea; Transcriptome/genetics*
From: Chinese Journal of Biotechnology 2022;38(1):303-327
CountryChina
Language:Chinese
Abstract: Oolong tea is a semi-fermented tea with strong flavor, which is widely favored by consumers because of its floral and fruity aroma as well as fresh and mellow taste. During the processing of oolong tea, withering is the first indispensable process for improving flavor formation. However, the molecular mechanism that affects the flavor formation of oolong tea during withering remains unclear. Transcriptome sequencing was used to analyze the difference among the fresh leaves, indoor-withered leaves and solar-withered leaves of oolong tea. A total of 10 793 differentially expressed genes were identified from the three samples. KEGG enrichment analysis showed that the differentially expressed genes were mainly involved in flavonoid synthesis, terpenoid synthesis, plant hormone signal transduction and spliceosome pathways. Subsequently, twelve differentially expressed genes and four differential splicing genes were identified from the four enrichment pathways for fluorescence quantitative PCR analysis. The results showed that the expression patterns of the selected genes during withering were consistent with the results in the transcriptome datasets. Further analysis revealed that the transcriptional inhibition of flavonoid biosynthesis-related genes, the transcriptional enhancement of terpenoid biosynthesis-related genes, as well as the jasmonic acid signal transduction and the alternative splicing mechanism jointly contributed to the flavor formation of high floral and fruity aroma and low bitterness in solar-withered leaves. The results may facilitate better understanding the molecular mechanisms of solar-withering treatment in flavor formation of oolong tea.