Biosynthesis of Jasmine Lactone in Tea ( Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses

J Agric Food Chem. 2018 Apr 18;66(15):3899-3909. doi: 10.1021/acs.jafc.8b00515. Epub 2018 Apr 6.


Jasmine lactone has a potent odor that contributes to the fruity, sweet floral aroma of tea ( Camellia sinensis). Our previous study demonstrated that jasmine lactone was mostly accumulated at the turnover stage of the oolong tea manufacturing process. This study investigates the previously unknown mechanism of formation of jasmine lactone in tea leaves exposed to multiple stresses occurring during the growth and manufacturing processes. Both continuous mechanical damage and the dual stress of low temperature and mechanical damage enhanced jasmine lactone accumulation in tea leaves. In addition, only one pathway, via hydroperoxy fatty acids from unsaturated fatty acid, including linoleic acid and α-linolenic acid, under the action of lipoxygenases (LOXs), especially CsLOX1, was significantly affected by these stresses. This is the first evidence of the mechanism of jasmine lactone formation in tea leaves and is a characteristic example of plant volatile formation in response to dual stress.

Keywords: Camellia sinensis; aroma; jasmine lactone; tea; volatile.

MeSH terms

  • Camellia sinensis / chemistry
  • Camellia sinensis / genetics
  • Camellia sinensis / growth & development
  • Camellia sinensis / physiology*
  • Food Handling
  • Lactones / chemistry
  • Lactones / metabolism*
  • Plant Leaves / chemistry
  • Plant Leaves / genetics
  • Plant Leaves / growth & development
  • Plant Leaves / metabolism
  • Plant Proteins / genetics
  • Plant Proteins / metabolism
  • Stress, Physiological


  • Lactones
  • Plant Proteins