From leaf to cup: Decoding the biochemical dance of black tea's fragrance

Unlocking the biochemical secrets behind a perfect cup of black tea, scientists have identified the CsLOX6 gene as a master regulator in the formation of methyl jasmonate (MeJA), a key compound in tea's aroma. This breakthrough illuminates the intricate dance of genetics and chemistry that shapes the flavor profile of this globally adored drink.

The journey from tea leaf to infusion is a complex one, with a multitude of factors influencing the final taste and aroma. Despite its importance, the precise biochemical mechanisms at play have been shrouded in mystery. Addressing this knowledge gap is essential to harness the full potential of tea's flavor, an attribute vital to its global popularity and economic impact.

In a study published (DOI: 10.1093/hr/uhae032) in Horticulture Research on January 30, 2024, a collaborative effort between Henan University of Technology and Anhui Agricultural University has shed new light on the molecular mechanisms of black tea processing. Utilizing advanced lipidomics, hormone profiling, and transcriptome analysis, the research provides a detailed account of the biosynthetic pathway of methyl jasmonate (MeJA) in tea leaves.

The study's meticulous examination of lipid profiles and gene expression during various stages of tea processing has unveiled a significant reduction in specific lipid species, which are intricately linked to the production of MeJA and jasmonate (JA). The transcriptional activity of key genes, particularly CsLOX6, has been identified as a regulatory hub controlling the lipid degradation flow and MeJA production. This finding is a leap forward in comprehending the genetic basis of tea aroma, offering valuable insights for the tea industry.

Dr. Gaoyang Zhang, the principal investigator and a leading authority in tea science, states, "Our findings have the potential to transform tea cultivation and processing. By targeting the CsLOX6 gene, we can now contemplate crafting black teas with bespoke aromas, aligning with consumer tastes and elevating the quality of tea products."

The research opens up exciting avenues for the agricultural and flavor chemistry sectors. With the ability to modulate the CsLOX6 gene, the customization of black tea's aromatic signature becomes a reality, allowing producers to meet the varied demands of the market. This scientific advancement may also lead to the development of superior tea varieties, enriching the sensory experience of tea drinking and bolstering the profitability of the tea market.

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References

DOI

10.1093/hr/uhae032

Original Source URL

https://doi.org/10.1093/hr/uhae032

Funding information

This work was supported by High Level Research Fund for Qualified People of Henan University of Technology (2021BS017), the Key Research and Development (R&D) Program of Anhui Province (18030701155), the National Key Research and Development Program of China (2018YFD1000601).

About Horticulture Research

Horticulture Research is an open access journal of Nanjing Agricultural University and ranked number one in the Horticulture category of the Journal Citation Reports ™ from Clarivate, 2022. The journal is committed to publishing original research articles, reviews, perspectives, comments, correspondence articles and letters to the editor related to all major horticultural plants and disciplines, including biotechnology, breeding, cellular and molecular biology, evolution, genetics, inter-species interactions, physiology, and the origination and domestication of crops.