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

@article{Zhou2017FormationO,
  title={Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing.},
  author={Ying Zhou and Lanting Zeng and Xiaoyu Liu and Jiadong Gui and Xin Mei and Xiumin Fu and Fang Dong and Jingchi Tang and Lingyun Zhang and Ziyin Yang},
  journal={Food chemistry},
  year={2017},
  volume={231},
  pages={78-86}
}
(E)-Nerolidol is a volatile sesquiterpene that contributes to the floral aroma of teas (Camellia sinensis). The unique manufacturing process for oolong tea involves multiple stresses, resulting in a high content of (E)-nerolidol, which is not known to form in tea leaves. This study aimed to determine the formation mechanism of (E)-nerolidol in tea exposed to multiple stresses during tea manufacture. C. sinensis (E)-nerolidol synthase (CsNES) recombinant protein, found in the cytosol, was found… CONTINUE READING