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Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage

文献类型： 外文期刊

作者： Zeng, Lin;Jin, Shan;Xu, Yan-Qun;Granato, Daniel;Fu, Yan-Qing;Sun, Wei-Jiang;Yin, Jun-Feng;Xu, Yong-Quan

作者机构：

关键词： Biosynthesis;Camellia sinensis;oolong tea;processing;stress;volatile organic compounds

期刊名称： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

ISSN： 1040-8398

年卷期： 2022 年

页码：

收录情况： SCIE（2022版） ; EI（2022版）

摘要： Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid derivatives. These compounds with specific aroma characteristics importantly contribute to the aroma quality of oolong tea. Shaking and rocking is the crucial procedure for the aroma formation of oolong tea by exerting mechanical damage to fresh tea leaves. Abundant studies have been carried out to investigate the formation mechanisms of VOCs during oolong tea processing in recent years. This review systematically introduces the biosynthesis of VOCs in plants, and the volatile changes due to biotic and abiotic stresses are summarized and expatiated, using oolong tea as an example.

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