Distribution of and Temporal Variation in Volatiles in Tea ( Camellia sinensis ) Flowers during the Opening Stages

作者：Jilai Cui, Jie Zhou, Wenkai Du, Danyang Guo, Xiaoyan Tang, Wei Zhao, Mengqian Lu, Keke Yu, Zhengwei Luo, Yushan Chen, Qiang Wang, Ting Gao, Wilfried Schwab, Chuankui Song · 发表于：Journal of Agricultural and Food Chemistry · 年份：2023 · DOI：10.1021/acs.jafc.3c02690 · 被引用次数：13 · 研究领域：Tea Polyphenols and Effects、Plant and animal studies、Fermentation and Sensory Analysis

) flowers emit a large amount of volatiles that attract pollinators. However, few studies have characterized temporal and spatial variation in tea floral volatiles. To investigate the distribution of volatiles within tea flowers and their variation among opening stages, volatile components from different parts of tea flowers and different opening stages were collected by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. A total of 51 volatile compounds of eight chemical classes were identified in the tea flowers. Volatile compounds were most abundant in tea flowers of the Shuchazao cultivar. Acetophenone, 1-phenylethanol, 2-phenylethanol, and benzyl alcohol were the most abundant volatiles. Terpenes were common in the sepals, and benzoids were common in the stamens. The fatty acid derivatives were mainly distributed in the pistils and receptacles and were less abundant in the petals, sepals, and stamens. During the opening phase of tea flowers, the volatile content increased 12-fold, which mainly stemmed from the increase in benzoids. These results enhance our understanding of the formation of volatiles in tea flowers.