The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves.

ABSTRACT: In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage of oolong tea processing. As a result, a total of 978 non-volatile compounds and 152 volatile compounds were identified, the flavonoids and several esters were differently accumulated in various tea samples. In total, 7048 proteins were qualitatively and quantitatively determined, the analysis on pathway enrichment showed that phenylpropanoid, flavonoid metabolisms, and protein processing in endoplasmic reticulum were the major pathways discriminating the different tea samples. The joint protein

SUBMITTER: Wang Y 

PROVIDER: S-EPMC9689020 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature