茶树挥发性萜类物质及其糖苷化合物生物合成的研究进展

doi:10.13305/j.cnki.jts.2012.01.008

Abstract

Abstract: Tea aromatic quality is largely dependent on the spectrum and abundance of volatile terpenoids and their glycosides produced and accumulated in tea leaves. Very often, the compounds of monoterpenes (C₁₀) and sesquinterpene (C₁₅) possess pleasant floral scent, contributing significantly to tea aromatic quality. However, studying on the biosynthesis pathway of these volatile terpenoids and their glycosides in tea plant is just at beginning. In this review, speed-limiting biosynthetic steps and related enzymes in plant volatile terpenoid biosynthesis pathways are summarized. The genes encoding 1-deoxy-D-xylulose-5-phosphate reductoisomerase (DXR) and 3-hydroxyl-3-methylglutaryl-CoA reductase (HMGR) as well as terpenoid synthases are proposed as key enzymes for volatile terpenoid biosynthesis. Uridine diphosphate-glycosyltransferase may affect biosynthesis and accumulation of glycosides of volatile terpenoids in tea plant while glycosidase play a key role in the glycoside hydrolysis and release of glycosidically bound terpenoid volatiles during tea leaf processing. Manipulation of these genes may control the flux of the terpenoid metabolism towards the volatile terpenoid biosynthesis. The factors influencing tea aromatic quality such as tea cultivars, growing management, processing ways are also discussed.

Key words: tea aroma, volatile terpenoids, glycosidase, gene expression manipulation

CLC Number:

HE Zhi-rong, XIANG Wei, XU Yan, GAO Li-ping, XIA Tao, WEI Shu. Progress in the Research of Biosynthesis of Volatile Terpenoids and Their Glycosides in Tea Plant[J]. Journal of Tea Science, 2012, 32(1): 1-8.

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Progress in the Research of Biosynthesis of Volatile Terpenoids and Their Glycosides in Tea Plant

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