{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T22:56:51Z","timestamp":1783983411855,"version":"3.55.0"},"reference-count":45,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2024,1,2]],"date-time":"2024-01-02T00:00:00Z","timestamp":1704153600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Inter-County Cluster Industrial Park of Guangdong Fenghuang Dancong Tea","award":["GDSCYY2022-004"],"award-info":[{"award-number":["GDSCYY2022-004"]}]},{"name":"Inter-County Cluster Industrial Park of Guangdong Fenghuang Dancong Tea","award":["2023A1515010786"],"award-info":[{"award-number":["2023A1515010786"]}]},{"name":"Inter-County Cluster Industrial Park of Guangdong Fenghuang Dancong Tea","award":["2022A1515111141"],"award-info":[{"award-number":["2022A1515111141"]}]},{"name":"Natural Science Foundation of Guangdong Province","award":["GDSCYY2022-004"],"award-info":[{"award-number":["GDSCYY2022-004"]}]},{"name":"Natural Science Foundation of Guangdong Province","award":["2023A1515010786"],"award-info":[{"award-number":["2023A1515010786"]}]},{"name":"Natural Science Foundation of Guangdong Province","award":["2022A1515111141"],"award-info":[{"award-number":["2022A1515111141"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Winter dry tea (WDT) exhibits a more intense and lasting aroma compared to dry tea from other seasons; however, this conclusion is solely based on sensory outcomes and lacks corroborative theoretical evidence. Our study aimed to analyze the aroma compounds in WDT and investigate the causes behind the formation of WDT\u2019s aroma by analyzing the volatile organic compounds (VOCs) in WDT, spring dry tea (SDT), winter fresh leaves (WFLs) and spring fresh leaves (SFLs) by gas chromatography-mass spectrometry (GC-MS), complemented by an analysis of gene expression pertinent to WFLs and SFLs by using transcriptomic analysis. The results revealed a significant increase in total VOCs in WDT compared to SDT, with WDT exhibiting distinct woody aromas as indicated by a higher \u03b1-muurolene content. In WFL, the contents of aldehydes and ketones were richer than those in SFL. Notably, the study found that UDP-glycosyltransferase genes in WFLs were significantly up-regulated, potentially promoting the synthesis of terpene glycosides. These terpene glycosides can release terpene aroma compounds during processing, contributing significantly to the intense and lasting aroma of WDT. Overall, this research provides valuable insights into the mechanism behind aroma formation in Guangdong oolong tea harvested during winter.<\/jats:p>","DOI":"10.3390\/foods13010160","type":"journal-article","created":{"date-parts":[[2024,1,2]],"date-time":"2024-01-02T06:04:09Z","timestamp":1704175449000},"page":"160","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (Camellia sinensis cv. Yashixiang Dancong) in Winter"],"prefix":"10.3390","volume":"13","author":[{"given":"Yanchun","family":"Zheng","sequence":"first","affiliation":[{"name":"College of Horticulture, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peifen","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Horticulture, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peng","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Horticulture, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiahao","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Horticulture, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Binmei","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Horticulture, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3255-3710","authenticated-orcid":false,"given":"Shaoqun","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Horticulture, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,1,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1016\/j.tifs.2020.10.001","article-title":"Chinese Oolong Tea: An Aromatic Beverage Produced under Multiple Stresses","volume":"106","author":"Zeng","year":"2020","journal-title":"Trends Food Sci. 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