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Clarification of Molecular Basis of the Characteristic Aroma Formation in the Formosa Oolong Ted Produced from Tea leaves Infested by the Tea Green Leafhopper

茶绿叶蝉侵染茶叶生产的台湾乌龙茶特征香气形成的分子基础的阐明

基本信息

批准号：
15405023
负责人：
SAKATA Kanzo
金额：
$ 4.54万
依托单位：
KYOTO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2004
项目状态：
已结题

项目摘要

Oriental Beauty is a flavor-rich oolong tea produced from tea leaves infested by the tea green leafhopper (Jacobiasca formosana) in Taiwan. We have studied to clarify the molecular basis of the characteristic aroma formation of the tea by various approaches such as natural product chemistry, biochemistry, and molecular biology. Oolong tea samples were prepared from tea leaves infeted/noninfested by the insects. Samples were obtained at each step of the manufacturing process and subjected to evaluation tests by professional tea tasters and to GC-MS analysis. The tea produced from tea leaves infested by the insects was found to be superior in the quality and quantity of aroma to that from tea leaves without or with much less the insect attack. Hotrienol and its related compound, 2,6-dimethyl-3.7-octadiene-2,6-diol, were confirmed to be responsible for the insect attack. Genes induced in response to the insect attack and the tea manufacturing processes were identified by the differential screening based on the Megasort analysis. Among them our interests were focused into the genes encoding the stress-responded ones and the amounts of the stress-responded compounds such as raffinose and abscisic acid in tea samples obtained at each step of the tea processing were quantitatively analyzed by HPLC. Both compounds were found to increase dramatically at the solar withering step in good correlation with the expression of the genes responsible for their biosynthesis at the step. These results have revealed that the tea leaves of Oriental Beauty are greatly affected by the stresses of the insect attack and the tea manufacturing processes such as solar withering and turning-over, and these stresses are important factors to increase the production of the aroma compounds characteristic to this characteristic oolong tea.

东方美人是一种风味浓郁的乌龙茶，其原料是台湾茶绿叶蝉（Jacobiasca formosana）侵染的茶叶。通过天然产物化学、生物化学、分子生物学等多种方法，研究了茶特有香气形成的分子基础。以感染和未感染的茶叶为原料制备乌龙茶样品。在制作过程的每一步都获得样品，并由专业品茶师进行评估测试和GC-MS分析。受虫害的茶叶所产茶叶的香气质量和数量均优于未受虫害或虫害少得多的茶叶。三烯醇及其相关化合物2,6-二甲基-3.7-辛二烯-2,6-二醇被证实是昆虫攻击的原因。采用基于Megasort分析的差异筛选方法，鉴定了对虫害和制茶过程的诱导基因。其中，我们的兴趣集中在胁迫应答基因的编码上，并利用高效液相色谱法定量分析了茶叶加工各步骤中茶叶样品中棉子糖和脱落酸等应激应答化合物的含量。发现这两种化合物在太阳枯萎阶段急剧增加，与在该阶段负责其生物合成的基因的表达具有良好的相关性。这些结果表明，东方美人茶叶受昆虫侵害和日光枯萎、翻转等制茶过程的胁迫影响较大，这些胁迫是增加东方美人乌龙茶特有香气化合物产生的重要因素。

项目成果

期刊论文数量（24）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

烏龍茶の香りに魅せられて-香気生成酵素の生物学的役割を解明する

着迷于乌龙茶的香气——阐明产香酶的生物学作用

DOI：
发表时间：
2004
期刊：
化学 59・8
影响因子：
0
作者：
水谷正治;安榮玉;坂田完三;坂田完三
通讯作者：
坂田完三

Gene expression profiling in the manufacturing process of "Oriental Beauty"

“东方美人”制造过程中的基因表达谱分析

DOI：
发表时间：
2004
期刊：
Proceedings of 2004 International Conference on O-CHA (tea) Culture and Science
影响因子：
0
作者：
Kinoshita T;Cho JY;Mizutani M;(他4名);Sakata K
通讯作者：
Sakata K

Being attracted by the floral aroma of oolong tea - Clarification of biological roles of the enzymes involved in the aroma formation -

被乌龙茶的花香所吸引 - 澄清参与香气形成的酶的生物学作用 -

DOI：
发表时间：
2004
期刊：
Kagaku 59(8)(in Japanese)
影响因子：
0
作者：
Ishikawa;Toshiyuki;SAKATA K
通讯作者：
SAKATA K

Tracing araoma characteristics changes during processing of the famous formosa oolong tea "Oriental Beauty"

追踪台湾乌龙茶“东方美人”加工过程中香气特征的变化

DOI：
发表时间：
2004
期刊：
Proceedings of 2004 International Conference on O-CHA(tea) Culture and Science
影响因子：
0
作者：
Ogura M;Terada I;(他3名);Shimizu B;Kinoshita T;Sakata K
通讯作者：
Sakata K

Chemical profiling in the manufacturing process of "Oriental Beauty"

“东方美人”制造过程中的化学分析

DOI：
发表时间：
2004
期刊：
Proceedings of 2004 International Conference on O-CHA (tea) Culture and Science
影响因子：
0
作者：
Cho JY;Shimizu B;Kinoshita T;(他3名);Sakata K
通讯作者：
Sakata K