TY  - JOUR
A1  - Katsuno, Tsuyoshi
A1  - Kasuga, Hisae
A1  - Kusano, Yumi
A1  - Yaguchi, Yoshihiro
A1  - Tomomura, Miho
A1  - Cui, Jilai
A1  - Yang, Ziyin
A1  - Baldermann, Susanne
A1  - Nakamura, Yoriyuki
A1  - Ohnishi, Toshiyuki
A1  - Mase, Nobuyuki
A1  - Watanabe, Naoharu
T1  - Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process
JF  - Food chemistry
N2  - 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.
KW  - Odorant compounds
KW  - Camellia sinensis
KW  - Tea leaves
KW  - Indole
KW  - [N-15]Indole
KW  - [N-15]Anthranilic acid
KW  - Metabolome analysis
Y1  - 2014
U6  - https://doi.org/10.1016/j.foodchem.2013.10.069
SN  - 0308-8146
SN  - 1873-7072
VL  - 148
SP  - 388
EP  - 395
PB  - Elsevier
CY  - Oxford
ER  - 
TY  - JOUR
A1  - Zhou, Ying
A1  - Zhang, Ling
A1  - Gui, Jiadong
A1  - Dong, Fang
A1  - Cheng, Sihua
A1  - Mei, Xin
A1  - Zhang, Linyun
A1  - Li, Yongqing
A1  - Su, Xinguo
A1  - Baldermann, Susanne
A1  - Watanabe, Naoharu
A1  - Yang, Ziyin
T1  - Molecular Cloning and Characterization of a Short-Chain Dehydrogenase Showing Activity with Volatile Compounds Isolated from Camellia sinensis
JF  - Plant molecular biology reporter
N2  - 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.
KW  - Camellia sinensis
KW  - 1-Phenylethanol
KW  - Phenylpropanoids
KW  - Short chain dehydrogenase
KW  - Volatile compound
Y1  - 2015
U6  - https://doi.org/10.1007/s11105-014-0751-z
SN  - 0735-9640
SN  - 1572-9818
VL  - 33
IS  - 2
SP  - 253
EP  - 263
PB  - Springer
CY  - New York
ER  -