Xichen Wang¹ , Lianming Zhang²

1 Institute of Life Sciences, Jiyang Colloge of Zhejiang A&F University, Zhuji, 311800, Zhejiang, China
2 Traditional Chinese Medicine Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, China
Author    Correspondence author
Journal of Tea Science Research, 2024, Vol. 14, No. 6   doi: 10.5376/jtsr.2024.14.0030
Received: 09 Oct., 2024    Accepted: 15 Nov., 2024    Published: 06 Dec., 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.

Wang X.C., and Zhang L.M., 2024, Genetic regulation of key aroma compounds in different tea varieties, Journal of Tea Science Research, 14(6): 322-334 (doi: 10.5376/jtsr.2024.14.0030)

The aroma of tea, after all, is the core factor of its quality and market competitiveness. Different consumers like different flavors, and the processing method will also affect the final aroma. This study mainly focuses on the key aroma substances, like linalool, geraniol, and indole, sorts out their synthesis pathways, and analyzes the genetic regulatory mechanisms behind them. The expression of structural genes such as TPS and LOX, how transcription factors such as MYB, bHLH, and WRKY participate in regulation, and epigenetic factors such as DNA methylation and miRNA are all key points affecting the formation of aroma. The study revealed the genetic basis of the differences in aroma traits among different tea varieties through comparative genomics, QTL positioning, GWAS and metabolome full association studies. At the same time, combined with representative varieties such as ‘Huangdan’, ‘Chungui’, and Fuding white tea, the molecular mechanism of aroma accumulation regulated by the jasmonic acid signaling pathway during withering and processing was analyzed. This study provides a practical reference for improving the aroma traits of tea trees through molecular breeding or marker-assisted selection in the future, and also opens up a new technical path for the cultivation of high-aroma varieties.

Tea (Camellia sinensis); Aroma compounds; Genetic regulation; Multi-omics; Green breeding