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Elucidation of (Z)-3-Hexenyl-β-glucopyranoside Enhancement Mechanism under Stresses from the Oolong Tea Manufacturing Process

Author:
Zeng, Lanting, Wang, Xiaoqin, Xiao, Yangyang, Gu, Dachuan, Liao, Yinyin, Xu, Xinlan, Jia, Yongxia, Deng, Rufang, Song, Chuankui, Yang, Ziyin
Source:
Journal of agricultural and food chemistry 2019 v.67 no.23 pp. 6541-6550
ISSN:
1520-5118
Subject:
cell structures, enzymatic hydrolysis, leaves, odor compounds, odors, oolong tea, transferases
Abstract:
The enzymatic hydrolysis of glycosidically bound volatiles (GBVs) plays an important role in tea aroma formation during the tea manufacturing process. However, during the enzyme-active manufacturing process of oolong tea, most GBVs showed no reduction, while (Z)-3-hexenyl-β-glucopyranoside significantly enhanced at the turnover stage. This study aimed to determine the reason for this increase in (Z)-3-hexenyl-β-glucopyranoside. Continuous wounding stress in the turnover stage did not enhance the expression level of glycosyltransferase 1 (CsGT1), while it induced a significant increase in the (Z)-3-hexenol content (p ≤ 0.05). Furthermore, observing the cell structures of tea leaves exposed to continuous wounding and subcellular localizations of CsGTs suggested that the interaction of (Z)-3-hexenol (substrate) and CsGT1 (enzyme) was available. In conclusion, both continuous wounding and subcellular localizations led to a (Z)-3-hexenyl-β-glucopyranoside enhancement mechanism during the oolong tea’s turnover stage. These results advance our understanding of GBV formation during the tea manufacturing process and their relationship with the stress from the tea manufacturing process. In addition, the information will help us further evaluate contribution of GBVs to enzymatic formation of oolong tea aroma compounds.
Agid:
6464990