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. 2016 Mar 2;67(8):2285–2297. doi: 10.1093/jxb/erw053

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© The Author 2016. Published by Oxford University Press on behalf of the Society for Experimental Biology.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 1. — A simplified scheme showing the biosynthetic pathway from phenylalanine to astringent taste compounds in leaves of tea plants. 3GlcT, flavonol 3-O-glucosyltransferase; 3GalT, flavonol 3-O-galactosyltransferase; R=H, epicatechin gallate (ECG); R=OH, epigallocatechin gallate (EGCG); R1=H, R2=H, kaempferol/kaempferol 3-O-glucoside/kaempferol 3-O-galactoside; R₁=H, R₂=OH, quercetin/quercetin 3-O-glucoside/quercetin 3-O-galactoside; R₁=OH, R₂=OH, myricetin/myricetin 3-O-glucoside/myricetin 3-O-galactoside.