Kaiqin Lin¹ , Ying Zhu³ , Yichen Zhao²

1 Guizhou Institute of Tea Sciences, Guizhou Academy of Agricultural Sciences, Guiyang, 550006, Guizhou, China
2 Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Guizhou University, Guiyang, 550025, Guizhou, China
3 Institute of Biotechnology, Guizhou Key Laboratory of Agricultural Biotechnology, Guizhou Academy of Agricultural Sciences & Plant Conservation & Breeding Technology Center, Guiyang, 550006, Guizhou, China
Author    Correspondence author
Journal of Tea Science Research, 2024, Vol. 14, No. 3   doi: 10.5376/jtsr.2024.14.0016
Received: 25 Apr., 2024    Accepted: 30 May, 2024    Published: 19 Jun., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Lin K.Q., Zhu Y., and Zhao Y.C., 2024, Pathways to flavor: decoding the biosynthesis of tea secondary metabolites, Journal of Tea Science Research, 14(3): 169-181 (doi: 10.5376/jtsr.2024.14.0016)

Tea (Camellia sinensis) is a globally consumed beverage, cherished for its unique flavor and health benefits. The secondary metabolites in tea, such as phenolic compounds, amino acids, alkaloids, and terpenoids, not only contribute to tea's distinctive taste and aroma but also possess significant biological activities, including antioxidant, anti-inflammatory, and anticancer properties. Understanding the biosynthetic pathways of these secondary metabolites is crucial for enhancing tea quality and its health functions. This study systematically analyzes the classification and biosynthetic pathways of tea secondary metabolites, including phenolic compounds (such as flavonoids and catechins), amino acids (such as theanine and glutamic acid), alkaloids (such as caffeine, theobromine, and theophylline), and terpenoids (such as linalool, geraniol, and benzyl alcohol). Additionally, this study discusses the impact of genetic and environmental factors on the synthesis of these tea metabolites and introduces analytical techniques used to study tea metabolites, such as chromatography, mass spectrometry, and nuclear magnetic resonance spectroscopy. Through comprehensive analysis, this research provides a scientific basis for future studies aimed at improving tea quality and market competitiveness through metabolite research and outlines future research directions to promote the development of the tea industry.

Tea secondary metabolites; Biosynthetic pathways; Phenolic compounds; Amino acids; Alkaloids; Terpenoids