To understand leaf enzyme‐modulated dynamic changes of character constitutes during withering and turning‐over steps of oolong tea manufacturing, complementary proteomic and metabolomic analyses were performed using the processed tea leaves from the two steps. A total of 778 metabolites and 6274 proteins were identified and quantified in this study. A biosynthetic pathway network of flavouring compounds was suggested in combination with the abundance of candidate enzymes. The free amino acids were necessary not only to the umami or sweet tastes of oolong tea, but also to the biosynthesis of secondary metabolites responsible for the environmental stress. As the downstream derivatives of the phenylpropanoid pathway with phenylalanine as one of the upstream metabolites, the glycosides of isoflavonoids and anthocyanins showed decreasing trends during the enzymatic‐catalysed process, potentially contributing to flavour of mellow and brisk. The formation of flavouring compounds in oolong tea production is a result of systematic responses to serious stress conditions, during which a series of defensing mechanisms in tea leaves were triggered to induce dynamic changes in various enzymes and metabolites.

中文翻译：

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乌龙茶在酶促生产过程中的动态变化

为了了解乌龙茶加工过程中枯萎和翻转过程中叶片酶调节性状的动态变化，使用了两个步骤中加工的茶叶进行了互补的蛋白质组学和代谢组学分析。在这项研究中，共鉴定和定量了778种代谢产物和6274种蛋白质。有人建议将风味化合物的生物合成途径网络与候选酶的丰富性相结合。游离氨基酸不仅对于乌龙茶的鲜味或甜味是必需的，而且对于负责环境压力的次生代谢产物的生物合成也是必需的。作为苯丙氨酸途径的下游衍生物，其中苯丙氨酸是上游代谢产物之一，异黄酮和花色苷的糖苷在酶催化过程中显示出下降的趋势，可能有助于醇厚和轻快。乌龙茶生产中风味化合物的形成是对严重胁迫条件的系统反应的结果，在此期间，触发了茶叶中的一系列防御机制，以诱导各种酶和代谢产物的动态变化。