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Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing
Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery-fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves...
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| Published in: | Foods 2024-09, Vol.13 (19), p.3108 |
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| Main Authors: | , , , , , , , |
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| container_issue | 19 |
| container_start_page | 3108 |
| container_title | Foods |
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| creator | Zhou, Zi-Wei Wu, Qing-Yang Wu, Yang Deng, Ting-Ting Li, Yu-Qing Tang, Li-Qun He, Ji-Hang Sun, Yun |
| description | Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery-fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves of innovative black tea were applied as materials, and we selected a total of 45 VFADs, comprising 11 derived aldehydes, nine derived alcohols, and 25 derived esters. Furthermore, the dynamic variations of these VFADs were uncovered. Transcriptome analysis was performed to identify genes involved in the LOX (lipoxygenase) pathway, resulting in the identification of 17
genes, one hydrogen peroxide lyase (
) gene, 11 alcohol dehydrogenases (
) genes, 11 genes as acyl CoA oxidase (
) genes, and three allene oxide synthase (
) genes. Additionally, the expression levels of these genes were measured, indicating that the processing treatments of innovative black tea, particularly turn-over and fermentation, had a stimulation effect on most genes. Finally, qRT-PCR verification and correlation analysis were conducted to explain the relationship between VFADs and candidate genes. This study aims to provide a reference for illuminating the formation mechanisms of aroma compounds in innovative black tea, thereby inspiring the optimization of innovative processing techniques and enhancing the overall quality of black tea. |
| doi_str_mv | 10.3390/foods13193108 |
| format | article |
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genes, one hydrogen peroxide lyase (
) gene, 11 alcohol dehydrogenases (
) genes, 11 genes as acyl CoA oxidase (
) genes, and three allene oxide synthase (
) genes. Additionally, the expression levels of these genes were measured, indicating that the processing treatments of innovative black tea, particularly turn-over and fermentation, had a stimulation effect on most genes. Finally, qRT-PCR verification and correlation analysis were conducted to explain the relationship between VFADs and candidate genes. This study aims to provide a reference for illuminating the formation mechanisms of aroma compounds in innovative black tea, thereby inspiring the optimization of innovative processing techniques and enhancing the overall quality of black tea.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods13193108</identifier><identifier>PMID: 39410143</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Abiotic stress ; Alcohols ; Aldehydes ; Aroma compounds ; Black tea ; Cocoa ; Correlation analysis ; Cultivars ; Esters ; Fatty acids ; Fermentation ; Genes ; Hydrogen peroxide ; Lipoxygenase ; Liquid oxygen ; LOX pathway ; Medicine, Botanic ; Medicine, Herbal ; Metabolites ; Methyl salicylate ; Raw materials ; Tea ; tea processing ; Transcriptomes ; volatile</subject><ispartof>Foods, 2024-09, Vol.13 (19), p.3108</ispartof><rights>COPYRIGHT 2024 MDPI AG</rights><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2024 by the authors. 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c435t-3be842c680f92f603f1342122df73d70e0eae3f2fd992caac629325cbf3393303</cites><orcidid>0000-0003-3939-8485 ; 0009-0001-2741-3484 ; 0000-0002-2968-355X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/3116592034/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/3116592034?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,44590,53791,53793,75126</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39410143$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhou, Zi-Wei</creatorcontrib><creatorcontrib>Wu, Qing-Yang</creatorcontrib><creatorcontrib>Wu, Yang</creatorcontrib><creatorcontrib>Deng, Ting-Ting</creatorcontrib><creatorcontrib>Li, Yu-Qing</creatorcontrib><creatorcontrib>Tang, Li-Qun</creatorcontrib><creatorcontrib>He, Ji-Hang</creatorcontrib><creatorcontrib>Sun, Yun</creatorcontrib><title>Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing</title><title>Foods</title><addtitle>Foods</addtitle><description>Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery-fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves of innovative black tea were applied as materials, and we selected a total of 45 VFADs, comprising 11 derived aldehydes, nine derived alcohols, and 25 derived esters. Furthermore, the dynamic variations of these VFADs were uncovered. Transcriptome analysis was performed to identify genes involved in the LOX (lipoxygenase) pathway, resulting in the identification of 17
genes, one hydrogen peroxide lyase (
) gene, 11 alcohol dehydrogenases (
) genes, 11 genes as acyl CoA oxidase (
) genes, and three allene oxide synthase (
) genes. Additionally, the expression levels of these genes were measured, indicating that the processing treatments of innovative black tea, particularly turn-over and fermentation, had a stimulation effect on most genes. Finally, qRT-PCR verification and correlation analysis were conducted to explain the relationship between VFADs and candidate genes. This study aims to provide a reference for illuminating the formation mechanisms of aroma compounds in innovative black tea, thereby inspiring the optimization of innovative processing techniques and enhancing the overall quality of black tea.</description><subject>Abiotic stress</subject><subject>Alcohols</subject><subject>Aldehydes</subject><subject>Aroma compounds</subject><subject>Black tea</subject><subject>Cocoa</subject><subject>Correlation analysis</subject><subject>Cultivars</subject><subject>Esters</subject><subject>Fatty acids</subject><subject>Fermentation</subject><subject>Genes</subject><subject>Hydrogen peroxide</subject><subject>Lipoxygenase</subject><subject>Liquid oxygen</subject><subject>LOX pathway</subject><subject>Medicine, Botanic</subject><subject>Medicine, Herbal</subject><subject>Metabolites</subject><subject>Methyl salicylate</subject><subject>Raw materials</subject><subject>Tea</subject><subject>tea processing</subject><subject>Transcriptomes</subject><subject>volatile</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNptkkFvEzEQhVcIRKvSI1dkiUs5pNie3ez6hEJCSqRKIBR6XU3sceKysYu9iZQj_xynKaVB2AdbM997tsdTFK8FvwRQ_L0NwSQBQoHgzbPiVAIvB42omudP9ifFeUq3PA8loAH5sjgBVQouSjgtfk12HtdOs_EK_ZJYsOwmdNi7jtgU-37HRtoZNqHotjm6pcQubqajSXrH0Bs2X5GL7BtlBRl2RT7nRx67XXKJmU10fslm3oeDln3sUP9gc0L2NQZNKeX8q-KFxS7R-cN6VnyffpqPPw-uv1zNxqPrgS6h6gewoKaUethwq6QdcrACSimkNLYGU3PihARWWqOU1Ih6KBXISi9srhQAh7NidvA1AW_bu-jWGHdtQNfeB0Jcthh7pztqDbfDGkDzasFLBKsIBYKihSSUtdHZ68PB626zWJPR5PuI3ZHpcca7VbsM21aIsq54LbLDxYNDDD83lPp27ZKmrkNPYZNaEKLmdWb3F3_7D3obNjEX-Z4aVkpyKP9SS8wvcN6GfLDem7ajRsi6UlBVmbr8D5WnodwEwZPNH38sGBwEOoaUItnHRwre7nuwPerBzL95WplH-k_HwW_ZTNYK</recordid><startdate>20240928</startdate><enddate>20240928</enddate><creator>Zhou, Zi-Wei</creator><creator>Wu, Qing-Yang</creator><creator>Wu, Yang</creator><creator>Deng, Ting-Ting</creator><creator>Li, Yu-Qing</creator><creator>Tang, Li-Qun</creator><creator>He, Ji-Hang</creator><creator>Sun, Yun</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0003-3939-8485</orcidid><orcidid>https://orcid.org/0009-0001-2741-3484</orcidid><orcidid>https://orcid.org/0000-0002-2968-355X</orcidid></search><sort><creationdate>20240928</creationdate><title>Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing</title><author>Zhou, Zi-Wei ; Wu, Qing-Yang ; Wu, Yang ; Deng, Ting-Ting ; Li, Yu-Qing ; Tang, Li-Qun ; He, Ji-Hang ; Sun, Yun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c435t-3be842c680f92f603f1342122df73d70e0eae3f2fd992caac629325cbf3393303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Abiotic stress</topic><topic>Alcohols</topic><topic>Aldehydes</topic><topic>Aroma compounds</topic><topic>Black tea</topic><topic>Cocoa</topic><topic>Correlation analysis</topic><topic>Cultivars</topic><topic>Esters</topic><topic>Fatty acids</topic><topic>Fermentation</topic><topic>Genes</topic><topic>Hydrogen peroxide</topic><topic>Lipoxygenase</topic><topic>Liquid oxygen</topic><topic>LOX pathway</topic><topic>Medicine, Botanic</topic><topic>Medicine, Herbal</topic><topic>Metabolites</topic><topic>Methyl salicylate</topic><topic>Raw materials</topic><topic>Tea</topic><topic>tea processing</topic><topic>Transcriptomes</topic><topic>volatile</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhou, Zi-Wei</creatorcontrib><creatorcontrib>Wu, Qing-Yang</creatorcontrib><creatorcontrib>Wu, Yang</creatorcontrib><creatorcontrib>Deng, Ting-Ting</creatorcontrib><creatorcontrib>Li, Yu-Qing</creatorcontrib><creatorcontrib>Tang, Li-Qun</creatorcontrib><creatorcontrib>He, Ji-Hang</creatorcontrib><creatorcontrib>Sun, Yun</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>SciTech Premium Collection</collection><collection>Agriculture Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>Open Access: DOAJ - Directory of Open Access Journals</collection><jtitle>Foods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhou, Zi-Wei</au><au>Wu, Qing-Yang</au><au>Wu, Yang</au><au>Deng, Ting-Ting</au><au>Li, Yu-Qing</au><au>Tang, Li-Qun</au><au>He, Ji-Hang</au><au>Sun, Yun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing</atitle><jtitle>Foods</jtitle><addtitle>Foods</addtitle><date>2024-09-28</date><risdate>2024</risdate><volume>13</volume><issue>19</issue><spage>3108</spage><pages>3108-</pages><issn>2304-8158</issn><eissn>2304-8158</eissn><abstract>Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery-fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves of innovative black tea were applied as materials, and we selected a total of 45 VFADs, comprising 11 derived aldehydes, nine derived alcohols, and 25 derived esters. Furthermore, the dynamic variations of these VFADs were uncovered. Transcriptome analysis was performed to identify genes involved in the LOX (lipoxygenase) pathway, resulting in the identification of 17
genes, one hydrogen peroxide lyase (
) gene, 11 alcohol dehydrogenases (
) genes, 11 genes as acyl CoA oxidase (
) genes, and three allene oxide synthase (
) genes. Additionally, the expression levels of these genes were measured, indicating that the processing treatments of innovative black tea, particularly turn-over and fermentation, had a stimulation effect on most genes. Finally, qRT-PCR verification and correlation analysis were conducted to explain the relationship between VFADs and candidate genes. This study aims to provide a reference for illuminating the formation mechanisms of aroma compounds in innovative black tea, thereby inspiring the optimization of innovative processing techniques and enhancing the overall quality of black tea.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>39410143</pmid><doi>10.3390/foods13193108</doi><orcidid>https://orcid.org/0000-0003-3939-8485</orcidid><orcidid>https://orcid.org/0009-0001-2741-3484</orcidid><orcidid>https://orcid.org/0000-0002-2968-355X</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Abiotic stress Alcohols Aldehydes Aroma compounds Black tea Cocoa Correlation analysis Cultivars Esters Fatty acids Fermentation Genes Hydrogen peroxide Lipoxygenase Liquid oxygen LOX pathway Medicine, Botanic Medicine, Herbal Metabolites Methyl salicylate Raw materials Tea tea processing Transcriptomes volatile |
| title | Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing |
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