Biosynthesis of orchid-like volatile methyl jasmonate in tea (Camellia sinensis) leaves in response to multiple stresses during the shaking process of oolong tea

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

UGT74AF3 enzymes specifically catalyze the glucosylation of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, an important volatile compound in Camellia sinensis

(2020) Yongxian Chen et al.   Horticulture Research

Induction of priming by cold stress via inducible volatile cues in neighboring tea plants

(2020) Mingyue Zhao et al.   Journal of Integrative Plant Biology

Location affects fatty acid composition in Camellia sinensis cv Tieguanyin fresh leaves

(2019) Li Guo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Alternative Splicing of Key Genes in LOX Pathway Involves Biosynthesis of Volatile Fatty Acid Derivatives in Tea Plant (Camellia sinensis)

(2019) Qingshan Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the orchid-like aroma contributors in selected premium tea leaves

(2019) Zhihui Feng et al.   FOOD RESEARCH INTERNATIONAL

Sesquiterpene glucosylation mediated by glucosyltransferase UGT91Q2 is involved in the modulation of cold stress tolerance in tea plants

(2019) Mingyue Zhao et al.   NEW PHYTOLOGIST

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

Functional Characterization of An Allene Oxide Synthase Involved in Biosynthesis of Jasmonic Acid and Its Influence on Metabolite Profiles and Ethylene Formation in Tea (Camellia sinensis) Flowers

(2018) Qiyuan Peng et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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 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

Green tea flavour determinants and their changes over manufacturing processes

(2016) Zhuo-Xiao Han et al.   FOOD CHEMISTRY

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

(2016) Lanting Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

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

Concurrent changes in methyl jasmonate emission and the expression of its biosynthesis-related genes inCymbidium ensifoliumflowers

(2014) Mingkun Huang et al.   PHYSIOLOGIA PLANTARUM

Jasmonates: biosynthesis, perception, signal transduction and action in plant stress response, growth and development. An update to the 2007 review in Annals of Botany

(2013) C. Wasternack et al.   ANNALS OF BOTANY

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

RuBPCase activase (RCA) mediates growth-defense trade-offs: silencing RCA redirects jasmonic acid (JA) flux from JA-isoleucine to methyl jasmonate (MeJA) to attenuate induced defense responses inNicotiana attenuata

(2013) Sirsha Mitra et al.   NEW PHYTOLOGIST

Jasmonates in stress responses and development

(2009) Bettina Hause et al.   PHYTOCHEMISTRY