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

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

Research output: Contribution to journalReview articlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)76-86
Number of pages11
JournalCritical Reviews in Food Science and Nutrition
Volume64
Issue number1
DOIs
Publication statusPublished - 2024

Keywords

  • Biosynthesis
  • Camellia sinensis
  • oolong tea
  • processing
  • stress
  • volatile organic compounds

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