Green tea is a common beverage in eastern Asia and slowly begins to be popular outside of its production regions. Therefore, the physiology of flavor formation in green tea is of increasing interest for both, producers as well as consumers. Despite the molecular biological pathways of initial carotenoid cleavage are already well known, many aspects of metabolic regulation and their impact on flavor formation in tea are still poorly understood. Our aim was to elucidate the active biochemical pathways in fresh Japanese Camellia sinensis leaves, leading from precursor carotenoids to norisoprenoid flavors. In particular, we focused on the elucidation of post translational modifications and related physiological adaptations of the CCD-type enzymes, which are naturally present in fresh and processed Camellia sinensis leaves. We will present physiological and analytical data on the influence glycosylations and phosphorylations on the formation of norisoprenoid flavor compounds from its respective carotenoid precursors.

Carotenoid degradation in <i>Camellia sinensis</i> leaves: Physiological and biochemical considerations on flavor formation

243rd National Meeting (2012)

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Carotenoid degradation in Camellia sinensis leaves: Physiological and biochemical considerations on flavor formation