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Exploring the World of Tea: Biochemistry, Genomics, and Molecular Biology
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Exploring the World of Tea: Biochemistry, Genomics, and Molecular Biology

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Horticultural Science and Ornamental Plants".

Deadline for manuscript submissions: 31 March 2025 | Viewed by 1075

Special Issue Editors

Dr. Yuqiong Guo

E-Mail Website
Guest Editor
Anxi College of Tea Science, Fujian Agriculture and Forestry University, Anxi County, Quanzhou 362400, China
Interests: tea processing; tea biotechnology; tea biochemistry; genomics; molecular biology
Special Issues, Collections and Topics in MDPI journals
Dr. Lanting Zeng

E-Mail Website
Guest Editor
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement and Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
Interests: tea; Camellia sinensis; quality; secondary metabolite; biosynthesis; stress response; biological function
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Tea, an ancient beverage cherished for its unique flavors and numerous health benefits, continues to captivate researchers worldwide. With advancements in science and technology, our understanding of tea’s complexity has deepened. This Special Issue, “Exploring the World of Tea: Biochemistry, Genomics, and Molecular Biology”, aims to provide a multidisciplinary platform for showcasing cutting-edge research in tea science.

This Special Issue welcomes the submission of manuscripts, including original research, brief research reports, and review articles in (but not limited to) the following areas:

Tea Biochemistry: Delve into the major biochemical constituents of tea. Investigate the roles of these bioactive compounds in determining the flavor, color, aroma, and health benefits of tea. Analyze the impact of different processing methods on the chemical composition of tea.

Genomics of Tea: Explore the application of genomics in tea breeding, focusing on traits like yield, quality, disease resistance, and environmental tolerance.

Molecular Biology of Tea: Investigate the molecular mechanisms underlying tea plant growth, development, and responses to environmental stimuli.

Dr. Yuqiong Guo
Dr. Lanting Zeng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Plants is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • flavor chemistry and sensory quality
  • molecular mechanism
  • non-coding RNA
  • omics

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Published Papers (1 paper)

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Research

18 pages, 2950 KiB  
Article
Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas
by Lixuan Zhang, Chengzhe Zhou, Cheng Zhang, Mengcong Zhang and Yuqiong Guo
Plants 2024, 13(16), 2206; https://doi.org/10.3390/plants13162206 - 9 Aug 2024
Viewed by 920
Abstract
Wuyi Rock Tea (WRT) is cherished for its exceptional “rock flavor” and its quality shows obvious regional differences. However, the flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear. Here, the Camellia sinensis var. sinensis cv. ‘Rougui’ and [...] Read more.
Wuyi Rock Tea (WRT) is cherished for its exceptional “rock flavor” and its quality shows obvious regional differences. However, the flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear. Here, the Camellia sinensis var. sinensis cv. ‘Rougui’ and ‘Shuixian’, two quintessential cultivars for making WRT, planted in Zhengyan, Banyan, at high elevations, and Waishan production areas were used to make PWRTs. We conducted a comprehensive comparison of the sensory attributes, volatile organic compounds (VOCs), and macro-compositions of PWRTs of ‘Rougui’ and ‘Shuixian’ cultivars from different producing areas. Sensory evaluation indicated that both ‘Rougui’ and ‘Shuixian’ PWRTs from Zhengyan exhibited the best flavor qualities, followed by those from Banyan, at high altitudes, and Waishan production areas. The results of the determination and analysis of VOCs showed 680 VOCs in ‘Rougui’ and ‘Shuixian’ PWRTs, and that the different production areas mainly influenced the quantitative pattern of VOCs and rarely the qualitative composition. Integrated multivariate statistical analysis methods revealed that benzyl alcohol, hotrienol, butanoic acid, 2-methyl-, hexyl ester, benzene, (2-nitroethyl)-, and geranyl isobutyrate may be the key VOCs affecting the aroma differences in PWRTs from different production areas. In addition, water-extractable substances, tea polyphenols, caffeine, and free amino acids may be the important macro-compositions that distinguish PWRTs from different production areas. The metabolite basis for differences in the flavor qualities of PWRTs across production areas was elucidated, which may be helpful for the production of high-quality WRT. Full article
(This article belongs to the Special Issue Exploring the World of Tea: Biochemistry, Genomics, and Molecular Biology)
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