@article{KatsunoKasugaKusanoetal.2014,
  author    = {Katsuno, Tsuyoshi and Kasuga, Hisae and Kusano, Yumi and Yaguchi, Yoshihiro and Tomomura, Miho and Cui, Jilai and Yang, Ziyin and Baldermann, Susanne and Nakamura, Yoriyuki and Ohnishi, Toshiyuki and Mase, Nobuyuki and Watanabe, Naoharu},
  title     = {Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process},
  series = {Food chemistry},
  volume    = {148},
  journal   = {Food chemistry},
  publisher = {Elsevier},
  address   = {Oxford},
  issn      = {0308-8146},
  doi       = {10.1016/j.foodchem.2013.10.069},
  pages     = {388 -- 395},
  year      = {2014},
  abstract  = {We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased; Feeding experiments suggested [N-15]indole and [N-15]oxygenated indoles (OX-indoles) were produced from [N-15]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles.},
  language  = {en}
}
@article{ZhouZhangGuietal.2015,
  author    = {Zhou, Ying and Zhang, Ling and Gui, Jiadong and Dong, Fang and Cheng, Sihua and Mei, Xin and Zhang, Linyun and Li, Yongqing and Su, Xinguo and Baldermann, Susanne and Watanabe, Naoharu and Yang, Ziyin},
  title     = {Molecular Cloning and Characterization of a Short-Chain Dehydrogenase Showing Activity with Volatile Compounds Isolated from Camellia sinensis},
  series = {Plant molecular biology reporter},
  volume    = {33},
  journal   = {Plant molecular biology reporter},
  number    = {2},
  publisher = {Springer},
  address   = {New York},
  issn      = {0735-9640},
  doi       = {10.1007/s11105-014-0751-z},
  pages     = {253 -- 263},
  year      = {2015},
  abstract  = {Camellia sinensis synthesizes and emits a large variety of volatile phenylpropanoids and benzenoids (VPB). To investigate the enzymes involved in the formation of these VPB compounds, a new C. sinensis short-chain dehydrogenase/reductase (CsSDR) was isolated, cloned, sequenced, and functionally characterized. The complete open reading frame of CsSDR contains 996 nucleotides with a calculated protein molecular mass of 34.5 kDa. The CsSDR recombinant protein produced in Escherichia coli exhibited dehydrogenase-reductase activity towards several major VPB compounds in C. sinensis flowers with a strong preference for NADP/NADPH co-factors, and showed affinity for (R)/(S)-1-phenylethanol (1PE), phenylacetaldehyde, benzaldehyde, and benzyl alcohol, and no affinity for acetophenone (AP) and 2-phenylethanol. CsSDR showed the highest catalytic efficiency towards (R)/(S)-1PE. Furthermore, the transient expression analysis in Nicotiana benthamiana plants validated that CsSDR could convert 1PE to AP in plants. CsSDR transcript level was not significantly affected by floral development and some jasmonic acid-related environmental stress, and CsSDR transcript accumulation was detected in most floral tissues such as receptacle and anther, which were main storage locations of VPB compounds. Our results indicate that CsSDR is expressed in C. sinensis flowers and is likely to contribute to a number of floral VPB compounds including the 1PE derivative AP.},
  language  = {en}
}