Metabolomic analysis of the effect of shade treatment on the nutritional and sensory qualities of green tea.J Agric Food Chem. 2013 Jan 16; 61(2):332-8.JA
We analyzed metabolites from a 50% aqueous methanol extract of green teas treated with different shade periods (0, 15, 18, and 20 days) to investigate the effect of low light on their nutritional and sensory qualities. The shaded groups could be clearly distinguished from the control (0 day), and the 20 day group was separated from the 15 and 18 day groups. The shade treatment increased quercetin-galactosylrutinoside, kaempferol-glucosylrutinoside, epicatechin gallate, epigallocatechin gallate, tryptophan, phenylalanine, theanine, glutamine, glutamate, and caffeine levels but decreased quercetin-glucosylrutinoside, kaempferol-glucoside, gallocatechin, and epigallocatechin levels. Further studies on the nutritional benefits of these metabolites are needed. However, this result, along with the sensory evaluation and color measurement data, suggests that shade treatment improves the nutritional and sensory quality of green tea. Thus, we proposed a metabolomic pathway related to the effect of low light, which could elucidate the relationship between low light and tea quality.