21:I[432972,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/1270dead247da766.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/2d7aa753e81324a8.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/263f2cdcb9aa2341.js","/_next/static/chunks/294b9525248c8e5f.js"],"default"] 22:T542,Amino acids are very important for oolong tea brisk-smooth mouthfeel which is mainly associated with bruising and withering treatment (BWT). In this study, metabolome and transcriptome analyses were performed to comprehensively investigate the changes in abundance of amino acids and the expression pattern of relevant genes during BWT of oolong tea manufacturing. Levels of most amino acids increased during BWT in the leaves harvested from 4 cultivars, while expression of the relevant function genes responsible for synthesis and transformation of amino acids up-regulated accordingly. Upstream hub genes including receptor-like protein kinase IKU2, serine/threonine-protein kinase PBL11, MYB transcription factor MYB2, ethylene-responsive transcription factor ERF114, WRKY transcription factor WRKY71, aspartate aminotransferase AATC, UDP-glycosyltransferase U91D1, and 4-hydroxy-4-methyl-2-oxoglutarate aldolase 2 RRAA2, were predicted to be involved in regulation of the function genes expression and the amino acids metabolism through weighted gene coexpression network analysis. A modulation mechanism for accumulation of amino acids during BWT was also proposed. These findings give a deep insight into the metabolic reprogramming mechanism of amino acids during BWT of oolong tea.23:T550,Albino tea cultivars have a much higher flowering capacity than green leaf cultivars, and the sensory qualities of the flowers of albino tea cultivars are also unique. Whereas, the relationship of metabolic differences with taste quality in flowers of albino tea cultivars (temperature-sensitive cultivars Baiye 1 Hao and light-sensitive cultivars Huangjinya and Yujinxiang) (BY1H, HJY and YJX) are not clear currently. In this study, taste profiles and metabolic differences of flowers of three albino tea cultivars were analyzed by quantitative analysis, widely targeted metabolomics and sensory quantitative descriptive analysis. The taste of flowers of three tea cultivars has a certain bitter, astringency and slightly numbing, but also a umami and sweetness, making the overall flavor harmonious. BY1H has a slightly bitter taste and possesses higher levels of catechins, quercetin glycosides, myricetin glycosides and alkaloids, while YJX and HJY have a sweeter and more umami taste with higher levels of amino acids, nucleotides and their derivatives and organic acids. Notably, quercetin glycosides were found to be the specific compounds that distinguish Baiye 1 Hao from other flowers of tea cultivars. These findings provide a comprehensive understanding of the sensory and metabolic characteristics of flowers in two types of albino tea cultivars.24:T68c,

#	Concept	H-Index	Publications	Citations
1	Medicine	2	2	37
2	Natural Sciences	2	2	37
3	Pharmacology	2	2	67
4	Biochemistry	1	1	17
5	Biology	1	1	20

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