A systems approach for improving tea aroma
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The purpose of this report is to investigate the isoprenoid biosynthesis pathway which is relevant to the development of aromatic flavours in tea-production. The full pathway is complicated as demonstrated in the left panel of Figure 1. We shall focus on just one small part of the network which we believe to be an important factor in the production of nerolidol one of the key products expressed in tea leaves.
Proceedings of the Mathematics in the Plant Sciences Study Group