Journal ArticleDOI
Understanding Darjeeling tea flavour on a molecular basis
Bornali Gohain,Sangeeta Borchetia,Priyadarshini Bhorali,Niraj Agarwal,L. P. Bhuyan,Akmm Rahman,Kanzo Sakata,Masaharu Mizutani,Bun-ichi Shimizu,G. Gurusubramaniam,R. Ravindranath,Mohan Chandra Kalita,Mridul Hazarika,Sudripta Das +13 more
TLDR
The first report on gene expression dynamics in thrips infested Darjeeling tea leaves can be extrapolated with increase in volatiles which is responsible for enhancing the quality of Darjeels tea, specially the flavour and aroma of the infusion.Abstract:
Darjeeling teas are the highest grown teas in the world and preferred for its flavour, aroma and quality. Apart from the genetic makeup of the plant, earlier reports suggest that insect infestation, particularly jassids and thrips triggers the aroma and flavour formation in Darjeeling tea. The present work encompasses the identification of the genes/transcriptomes responsible for the typical flavour of Darjeeling tea, besides understanding the role of jassids and thrips in particular, in producing the best cup character and quality. The quantitative real time PCR analysis was based on a suppression subtractive hybridisation forward library of B157 (tea clone infested with thrips), providing us transcripts related to aroma and flavour formation. We observed the expression of genes like leucine zipper, ntd, nced, geraniolsynthase, raffinose synthase, trehalose synthase, amylase, farnesyl transferase, catalase, methyl transferase, linalool synthase, peroxidases, elicitor responsive proteins, linamarase, nerolidol linalool synthase 2, 12-oxophytodienoate reductase, glucosidase, MYB transcription factor, and alcohol dehydrogenase, highly regulated due to insect infestation, manufacturing stresses and mechanical injury. The first report on gene expression dynamics in thrips infested Darjeeling tea leaves can be extrapolated with increase in volatiles which is responsible for enhancing the quality of Darjeeling tea, specially the flavour and aroma of the infusion. We hope to model these responses in order to understand the molecular changes that occur during Darjeeling tea flavour formation.read more
Citations
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Journal ArticleDOI
Recent studies of the volatile compounds in tea
TL;DR: The authors summarized the recent investigations into tea volatile compounds: the volatile compounds in tea products, the metabolic pathways of volatile formation in tea plants and the glycosidically-bound volatile compounds, and the techniques used for studying such compounds.
Journal ArticleDOI
Recent Advances in Volatiles of Teas
TL;DR: The determination of tea volatiles and the relationship of active-aroma volatile with the sensory qualities of tea are discussed in the present paper.
Journal ArticleDOI
Identification of key odorants responsible for chestnut-like aroma quality of green teas.
Yin Zhu,Haipeng Lv,Chen-Yang Shao,Suyoung Kang,Yue Zhang,Li Guo,Weidong Dai,Junfeng Tan,Qunhua Peng,Zhi Lin +9 more
TL;DR: The identification of chestnut-like aroma in green teas will provide a theoretical basis for further research on the directional adjustment and control of tea aroma quality.
Journal ArticleDOI
Green tea flavour determinants and their changes over manufacturing processes.
Zhuo-Xiao Han,Mohammad M. Rana,Guo-Feng Liu,Ming-Jun Gao,Daxiang Li,Fu-Guang Wu,Xin-Bao Li,Xiaochun Wan,Shu Wei +8 more
TL;DR: Flavour determinants in tea infusions and their changes during manufacturing processes were studied using Camellia sinensis cultivars possessing significant floral scents and 'Fuding-Dabai Cha' with common green tea odour to suggest that flavour determinant targeted modulation could be made through genotype and manufacturing improvements.
Journal ArticleDOI
Biotechnological advances in tea ( Camellia sinensis [L.] O. Kuntze): a review
TL;DR: A comprehensive account of the success and limitations of the biotechnological tools and techniques hitherto applied to tea and its wild relatives will form a basis for making further advances aimed at genetic improvement of tea in particular and of economically important woody perennials in general.
References
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Journal ArticleDOI
Plant Volatiles as a Defense against Insect Herbivores
Paul W. Paré,James H. Tumlinson +1 more
TL;DR: Leaves normally release small quantities of volatile chemicals, but when a plant is damaged by herbivorous insects, many more volatiles are released.
Journal ArticleDOI
Molecular Interactions between the Specialist Herbivore Manduca sexta (Lepidoptera, Sphingidae) and Its Natural Host Nicotiana attenuata. VII. Changes in the Plant's Proteome
Ashok P. Giri,Hendrik Wünsche,Sirsha Mitra,Jorge A. Zavala,Alexander Muck,Aleš Svatoš,Ian T. Baldwin +6 more
TL;DR: It is concluded that the response of the plant's proteome to herbivore elicitation is complex, and integrated transcriptome-proteome-metabolome analysis is required to fully understand this ubiquitous ecological interaction.
Journal ArticleDOI
Herbivore-induced, indirect plant defences.
TL;DR: This work focuses on two induced indirect defences, namely the de novo production of volatiles and the secretion of extrafloral nectar, which both mediate interactions with organisms from higher trophic levels and ecological aspects of these two indirect defences such as their variability, specificity, evolution as well as their ecological relevance in nature.
Journal ArticleDOI
Oxylipin metabolism in response to stress.
TL;DR: Increasing evidence indicates that the collective biological importance of oxylipins in plants is comparable to that of the eicosanoid family of lipid mediators in animals.
Journal ArticleDOI
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
Christian Schuh,Peter Schieberle +1 more
TL;DR: By application of the aroma extract dilution analysis on the volatile fraction isolated from a black tea infusion, vanillin, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, and (E,E,Z)-2,4,6-nonatrienal were identified with the highest flavor dilution factors among the 24 odor-active compounds detected in the FD factor range of 4-128.
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Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
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