@article{WU2023, 
author = {Qingyang WU and Ziwei ZHOU and Yun YANG and Qingcai HU and Huiqing HUANG and Jiaqi LIN and Zongjie WU and Zhongxiong LAI and Yun SUN},
title = {Screening and Expression Analysis of Key Regulator Genes Associated with (Z)-3-Hexenal and (E)-2-Hexenal Transformation during Manufacturing Process of Oolong Tea},
year = {2023},
journal = {Food Science},
volume = {44},
number = {16},
pages = {205-212},
keywords = {oolong tea, processing, (Z)-3-hexenal, (E)-2-hexenal, (3Z):(2E)-hexenal isomerase},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220826-322},
doi = {10.7506/spkx1002-6630-20220826-322},
abstract = {In this study, the contents of (Z)-3-hexenal and (E)-2-hexenal during oolong tea processing were measured and four (3Z):(2E)-hexenal isomerase (HI) genes were selected based on transcriptomic data. Meanwhile, the correlation between the changes of (Z)-3-hexenal and (E)-2-hexenal contents and related gene expression was analyzed. The results indicated that during oolong tea processing, one of the two compounds fell, while the other rose. Mechanical damage caused by tossing increased and reduced the contents of (Z)-3-hexenal and (E)-2-hexenal, respectively. Subsequent spreading contributed to the transformation of (Z)-3-hexenal into (E)-2-hexenal, resulting in an increase in the content of (E)-2-hexenal. The four selected genes all responded to mechanical stress and water deficit stress. The constructed phylogenetic tree indicated that CsHI was closely related to many germin-like proteins in plants such as tea (Camellia sinensis) and carrot (Daucus carota). This study provides a reference for clarifying the formation and transformation mechanism of volatile substances during oolong tea processing and improving the quality of oolong tea.}
}