Integration of Metabolome and Transcriptome Reveals the Relationship of Benzenoid-Phenylpropanoid Pigment and Aroma in Purple Tea Flowers.

ABSTRACT: Tea (Camellia sinensis) flowers are normally white, even though the leaves could be purple. We previously discovered a specific variety with purple leaves and flowers. In the face of such a phenomenon, researchers usually focus on the mechanism of color formation but ignore the change of aroma. The purple tea flowers contain more anthocyanins, which belong to flavonoids. Meanwhile, phenylalanine (Phe), derived from the shikimate pathway, is a precursor for both flavonoids and volatile benzenoid-phenylpropanoids (BPs). Thus, it is not clear whether the BP aroma was attenuated for the appearance of purple color. In this study, we integrated metabolome and transcriptome of petals of two tea varieties, namely, Zijuan (ZJ) with white flowers and Baitang (BT) with purple flowers, to revea

SUBMITTER: Mei X 

PROVIDER: S-EPMC8649654 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature