关键词: 乌龙茶, 萜类物质, 代谢途径, 调控基因, 香气

Abstract:

Aroma (volatile compound) is one of the significant indicators for evaluating sensory properties of Oolong tea. The terpenoids usually show floral and fruit scent in plantae. This paper summarized and analyzed the terpenoids such as sesquiterpenes (trans-nerolidol,α-farnesene) and monoterpenes (linalool and oxide) detected as main components in Oolong tea, their scents threshold value were low. Several items about rate-limiting reaction and key regulatory gene in terpenoids synthesis metabolic pathway of Oolong tea were also summarized, including location, influence factors,metabolish pathway and precursor substances. Meanwhile, the paper also prostected the future research direction emphasizing on  terpenoids synthesis metabolic pathway and key gene functional identification of Oolong tea under abiotic stress, so as to systematicly and throughly reveal the action mechanism of aroma formation during Oolong tea manufacturing  processes.

Key words: Oolong tea, terpenoids, metabolic pathway, regulatory gene, aroma