A systems approach for improving tea aroma
Can we produce a simple dynamical model of terpenoid and isoprenoid biosynthesis that can account for the changes in ﬂoral notes that correspond to the levels of metabolites, and build on this model to account for observations?
Can we use a predictive mathematical model to deﬁne parts of the pathway that are amenable to change using the manufacturing process in order to produce new types of tea with desirable characteristics (e.g. ﬂoral notes)?
How should the manufacturing process be changed so that the ﬁnal product is the same irrespective of the differences in picked tea leaves from one year to the next?
How might growth conditions and manufacturing process be changed to produce new aroma proﬁles for the preferences of the consumer?
Proceedings of the Mathematics in the Plant Sciences Study Group