Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing

• Published in: Foods Vol. 13; no. 19; p. 3108
• Main Authors: Zhou, Zi-Wei, Wu, Qing-Yang, Wu, Yang, Deng, Ting-Ting, Li, Yu-Qing, Tang, Li-Qun, He, Ji-Hang, Sun, Yun
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 28.09.2024; MDPI
• 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; China; Palo Alto California; United States > US; LOX pathway; tea processing; volatile; black tea

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...