Dynamics of linalool and its derivatives enantiomers in Camellia sinensis var. Assamica “Hainan dayezhong”

作者：Ying Zhou, Junjie Tian, Hainuo Hong, Yang Gao, Yunchuan He, Zeng‐Rong Zhu · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.102109 · 被引用次数：2 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis

We here analyzed changes in the proportion and content of chiral isomers of linalool and its derivatives in “Hainan dayezhong” throughout its life cycle from tea tree growth and tea manufacturing to brewing. The chiral isomers of aromatic compounds present in fresh tea leaves were found to undergo substantial diurnal and seasonal changes during tea tree growth, and their proportions varied slightly across different leaf positions. The chiral isomer content of linalool and its derivatives was consistently higher in stems than in leaves. Pest and disease stress significantly increased the proportion and content of type- R aroma. The proportion of chiral isomers underwent no considerable change during black tea manufacturing. However, their content varied dramatically among different processes. Diversity in the proportion and content of chiral isomers was observed in the wild tea tree. Further research should focus on breeding “Hainan dayezhong” wild resources to generate clones with high aroma quality. • Aroma enantiomers exhibited remarkable diurnal and seasonal fluctuation. • Pest infestation and plant disease increased the type- R aroma proportion. • Aroma enantiomers content dramatically fluctuated during black tea manufacturing. • Brewing impact the ratio of aroma enantiomers. • Rich diversity of aroma enantiomers presented in wild tea tree.