标题
Chinese oolong tea: An aromatic beverage produced under multiple stresses
作者
关键词
Aroma, Camellia sinensis, Oolong tea, Quality, Stress, Tea
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 106, Issue -, Pages 242-253
出版商
Elsevier BV
发表日期
2020-10-10
DOI
10.1016/j.tifs.2020.10.001
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Biochemical Pathway of Benzyl Nitrile Derived from l-Phenylalanine in Tea (Camellia sinensis) and Its Formation in Response to Postharvest Stresses
- (2020) Yinyin Liao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (Camellia sinensis) Withering
- (2020) Jingming Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Evaluation of the contribution of trichomes to metabolite compositions of tea (Camellia sinensis) leaves and their products
- (2020) Jianlong Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The versatile functions of OsALDH2B1 provide a genic basis for growth–defense trade-offs in rice
- (2020) Yinggen Ke et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Integrative Transcriptomic and Metabolic Analyses Provide Insights into the Role of Trichomes in Tea Plant (Camellia Sinensis)
- (2020) Hongli Cao et al. Biomolecules
- The reference genome of tea plant and resequencing of 81 diverse accessions provide insights into genome evolution and adaptation of tea plants
- (2020) Enhua Xia et al. Molecular Plant
- Transcriptomic and phytochemical analysis reveal root-mediated resource-based defense response to leaf-herbivory by Ectropis oblique in tea plant (Camellia sinensis)
- (2019) Hua Yang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Elucidation of (Z)-3-Hexenyl-β-glucopyranoside Enhancement Mechanism Under Stresses from The Oolong Tea Manufacturing Process
- (2019) Lanting Zeng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Arabidopsis FHY3 and FAR1 Proteins Regulate the Balance between Growth and Defense Responses Under Shade Conditions
- (2019) Yang Liu et al. PLANT CELL
- Formation of and changes in phytohormone levels in response to stress during the manufacturing process of oolong tea (Camellia sinensis)
- (2019) Lanting Zeng et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Characterization of Terpene Synthase from Tea Green Leafhopper Being Involved in Formation of Geraniol in Tea (Camellia sinensis) Leaves and Potential Effect of Geraniol on Insect-Derived Endobacteria
- (2019) Ying Zhou et al. Biomolecules
- Low temperature synergistically promotes wounding-induced indole accumulation by INDUCER OF CBF EXPRESSION-mediated alterations of jasmonic acid signaling in Camellia sinensis
- (2019) Ying Zhou et al. JOURNAL OF EXPERIMENTAL BOTANY
- Genetic diversity of oolong tea (Camellia sinensis) germplasms based on the nanofluidic array of single-nucleotide polymorphism (SNP) markers
- (2019) Yi Lin et al. Tree Genetics & Genomes
- Modularity in Jasmonate Signaling for Multistress Resilience
- (2018) Gregg A. Howe et al. Annual Review of Plant Biology
- Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment
- (2018) Ci-Jie Hu et al. FOOD CHEMISTRY
- Biosynthesis of Jasmine Lactone in Tea (Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses
- (2018) Lanting Zeng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Diverse Metabolite Variations in Tea (Camellia sinensis L.) Leaves Grown Under Various Shade Conditions Revisited: A Metabolomics Study
- (2018) Hyang-Gi Ji et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Draft genome sequence ofCamellia sinensisvar.sinensisprovides insights into the evolution of the tea genome and tea quality
- (2018) Chaoling Wei et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Metabolic Reprogramming in Leaf Lettuce Grown Under Different Light Quality and Intensity Conditions Using Narrow-Band LEDs
- (2018) Kazuyoshi Kitazaki et al. Scientific Reports
- Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma
- (2018) Lanting Zeng et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Glucosylation of (Z)‐3‐hexenol informs intraspecies interactions in plants: A case study in Camellia sinensis
- (2018) Tingting Jing et al. PLANT CELL AND ENVIRONMENT
- Formation and emission of linalool in tea ( Camellia sinensis ) leaves infested by tea green leafhopper ( Empoasca ( Matsumurasca ) onukii Matsuda)
- (2017) Xin Mei et al. FOOD CHEMISTRY
- Formation of ( E )-nerolidol in tea ( Camellia sinensis ) leaves exposed to multiple stresses during tea manufacturing
- (2017) Ying Zhou et al. FOOD CHEMISTRY
- Does oolong tea ( Camellia sinensis ) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma
- (2017) Lanting Zeng et al. FOOD CHEMISTRY
- Functional characterizations of β-glucosidases involved in aroma compound formation in tea ( Camellia sinensis )
- (2017) Ying Zhou et al. FOOD RESEARCH INTERNATIONAL
- Proteolysis of chloroplast proteins is responsible for accumulation of free amino acids in dark-treated tea ( Camellia sinensis ) leaves
- (2017) Yiyong Chen et al. Journal of Proteomics
- The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis
- (2017) En-Hua Xia et al. Molecular Plant
- Jasmonate-responsive transcription factors regulating plant secondary metabolism
- (2016) Meiliang Zhou et al. BIOTECHNOLOGY ADVANCES
- Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process
- (2016) Lanting Zeng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives
- (2016) Jilai Cui et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Recent Advances in the Emission and Functions of Plant Vegetative Volatiles
- (2016) Fang Dong et al. MOLECULES
- Recent Advances in Volatiles of Teas
- (2016) Xin-Qiang Zheng et al. MOLECULES
- Monitoring volatile compound profiles and chemical compositions during the process of manufacturing semi-fermented oolong tea
- (2016) S. Y. Lin et al. JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
- Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
- (2015) Jiadong Gui et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aromaβ-Primeverosides Are Catalyzed by TwoCamellia sinensisGlycosyltransferases
- (2015) Shoji Ohgami et al. PLANT PHYSIOLOGY
- Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength
- (2015) Xiumin Fu et al. Scientific Reports
- Herbivore species, infestation time, and herbivore density affect induced volatiles in tea plants
- (2013) Xiao-Ming Cai et al. CHEMOECOLOGY
- Abiotic stress effects on grapevine (Vitis vinifera L.): Focus on abscisic acid-mediated consequences on secondary metabolism and berry quality
- (2013) Alessandra Ferrandino et al. ENVIRONMENTAL AND EXPERIMENTAL BOTANY
- Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process
- (2013) Tsuyoshi Katsuno et al. FOOD CHEMISTRY
- Recent studies of the volatile compounds in tea
- (2013) Ziyin Yang et al. FOOD RESEARCH INTERNATIONAL
- Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark
- (2012) Ziyin Yang et al. FOOD CHEMISTRY
- Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period
- (2012) Ismail Tontul et al. FOOD RESEARCH INTERNATIONAL
- Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
- (2012) Cesarettin Alasalvar et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of phosphorus supply on the quality of green tea
- (2011) Zheng-He Lin et al. FOOD CHEMISTRY
- Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis
- (2011) Kanokwan Jumtee et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Effect of Ultra-Violet B on Release of Volatiles in Tea Leaf
- (2010) J. Jang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Multiple stress factors and the emission of plant VOCs
- (2010) Jarmo K. Holopainen et al. TRENDS IN PLANT SCIENCE
- Leaf morphology and anatomy ofCamelliasectionCamellia(Theaceae)
- (2009) PI ERXU et al. BOTANICAL JOURNAL OF THE LINNEAN SOCIETY
- Green Tea: Nature's Defense against Malignancies
- (2009) Masood Sadiq Butt et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Chemical complexity of volatiles from plants induced by multiple attack
- (2009) Marcel Dicke et al. Nature Chemical Biology
- Impact of nitrogen supply on carbon/nitrogen allocation: a case study on amino acids and catechins in green tea [Camellia sinensis (L.) O. Kuntze] plants*
- (2009) J. Ruan et al. PLANT BIOLOGY
- Regulation and Function of Arabidopsis JASMONATE ZIM-Domain Genes in Response to Wounding and Herbivory
- (2008) H. S. Chung et al. PLANT PHYSIOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started