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Elucidation of (Z)-3-Hexenyl-β-glucopyranoside Enhancement Mechanism under Stresses from the Oolong Tea Manufacturing Process

https://doi.org/10.1021/acs.jafc.9b02228

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing

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Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma

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Recent studies of the volatile compounds in tea

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Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis)

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Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

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Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 3. Change in the Glycoside Content of Tea Leaves during the Oolong Tea Manufacturing Process

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Occurrence of Glycosidically Conjugated 1-Phenylethanol and Its Hydrolase β-Primeverosidase in Tea (Camellia sinensis) Flowers

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Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea ( Camellia sinensis ) to safely and effectively improve tea aroma

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Transformation of Agrobacterium Using Electroporation

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Cloning of β-Primeverosidase from Tea Leaves, a Key Enzyme in Tea Aroma Formation

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Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases

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The evolution of floral scent and insect chemical communication

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Glucosylation of (Z)‐3‐hexenol informs intraspecies interactions in plants: A case study in Camellia sinensis

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Insects Betray Themselves in Nature to Predators by Rapid Isomerization of Green Leaf Volatiles

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Identification and Evaluation of Reliable Reference Genes for Quantitative Real-Time PCR Analysis in Tea Plant (Camellia sinensis (L.) O. Kuntze)

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Herbivore-Induced (Z)-3-Hexen-1-ol is an Airborne Signal That Promotes Direct and Indirect Defenses in Tea (Camellia sinensis) under Light

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Determination of Tea Aroma Precursor Glycosides: An Efficient Approach via Liquid Chromatography-Tandem Mass Spectrometry

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Alternative Splicing of Key Genes in LOX Pathway Involves Biosynthesis of Volatile Fatty Acid Derivatives in Tea Plant (Camellia sinensis)

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Integrated proteomic and metabolomic analyses reveal the importance of aroma precursor accumulation and storage in methyl jasmonate-primed tea leaves

inferred← citeshttps://doi.org/10.1080/10408398.2020.1868970openalex-snapshot

How does tea ( Camellia sinensis ) produce specialized metabolites which determine its unique quality and function: a review

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The appearance of volatile aromas in Tieguanyin tea with different elevations

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Chemical composition changes and quality development of a new Green‐Making technology in semi‐fermented tea processing

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Architecture and Dynamics of the Wounding-Induced Gene Regulatory Network During the Oolong Tea Manufacturing Process (Camellia sinensis)

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Effects of microbial biocontrol agents on tea plantation microecology and tea plant metabolism: a review

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Integrative Transcriptomic and Metabolic Analyses Provide Insights into the Role of Trichomes in Tea Plant (Camellia Sinensis)

inferred← citeshttps://doi.org/10.3390/foods11091228openalex-snapshot

Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis

inferred← citeshttps://doi.org/10.3390/foods13010160openalex-snapshot

Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (Camellia sinensis cv. Yashixiang Dancong) in Winter

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Jasmonates Play an Important Role in Differential Accumulation of Key Oolong Tea Aromas in Two Tea Varieties (Camellia sinensis)

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The Dynamic Changes in Volatile Compounds During Wuyi Rock Tea (WRT) Processing: More than a Contribution to Aroma Quality

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