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Determination of quality constituents in the young leaves of albino tea cultivars.
Food Chem. 2014 Jul 15; 155:98-104.FC

Abstract

Albino tea has received increased attention due to its brisk flavour. To identify changes in the key chemical constituents conveying important qualities to albino tea, the metabolite profiles of four albino cultivars and one green tea cultivar were analysed. Compared to the green tea control, significantly decreased contents of chlorophyll (Chl) (p<0.01), total carotenoids (p<0.05), caffeine (p<0.01), and total catechins (p<0.05) were found in albino tea leaves with a few exceptions, whereas increases were noted in the Chl a/b ratio and the contents of both zeaxanthin and free amino acids, including theanine. Multivariate analysis identified catechins and carotenoids as the most important contributors to the metabolic profile variance between the albino and green tea cultivars. High levels of amino acids, along with low levels of chlorophylls, catechins and caffeine, contribute to the qualities of albino tea, which include reduced astringency and bitterness, along with a strong umami taste.

Authors+Show Affiliations

Key Laboratory of Tea Biochemistry and Biotechnology, Anhui Agricultural University, 130 Changjiang Blvd West, Hefei, Anhui 230036, China.Agriculture and Agri-Food Canada, Saskatoon Research Centre, 107 Science Place, Saskatoon, SK S7N 0X2, Canada. Electronic address: ming-jun.gao@agr.gc.ca.Key Laboratory of Tea Biochemistry and Biotechnology, Anhui Agricultural University, 130 Changjiang Blvd West, Hefei, Anhui 230036, China.College of Forestry and Landscape Architecture, Anhui Agricultural University, 130 Changjiang Blvd West, Hefei, Anhui 230036, China.Key Laboratory of Tea Biochemistry and Biotechnology, Anhui Agricultural University, 130 Changjiang Blvd West, Hefei, Anhui 230036, China.Key Laboratory of Tea Biochemistry and Biotechnology, Anhui Agricultural University, 130 Changjiang Blvd West, Hefei, Anhui 230036, China.Key Laboratory of Tea Biochemistry and Biotechnology, Anhui Agricultural University, 130 Changjiang Blvd West, Hefei, Anhui 230036, China. Electronic address: weishu@ahau.edu.cn.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24594160

Citation

Feng, Lin, et al. "Determination of Quality Constituents in the Young Leaves of Albino Tea Cultivars." Food Chemistry, vol. 155, 2014, pp. 98-104.
Feng L, Gao MJ, Hou RY, et al. Determination of quality constituents in the young leaves of albino tea cultivars. Food Chem. 2014;155:98-104.
Feng, L., Gao, M. J., Hou, R. Y., Hu, X. Y., Zhang, L., Wan, X. C., & Wei, S. (2014). Determination of quality constituents in the young leaves of albino tea cultivars. Food Chemistry, 155, 98-104. https://doi.org/10.1016/j.foodchem.2014.01.044
Feng L, et al. Determination of Quality Constituents in the Young Leaves of Albino Tea Cultivars. Food Chem. 2014 Jul 15;155:98-104. PubMed PMID: 24594160.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of quality constituents in the young leaves of albino tea cultivars. AU - Feng,Lin, AU - Gao,Ming-Jun, AU - Hou,Ru-Yan, AU - Hu,Xiao-Yi, AU - Zhang,Liang, AU - Wan,Xiao-Chun, AU - Wei,Shu, Y1 - 2014/01/23/ PY - 2013/08/23/received PY - 2013/12/15/revised PY - 2014/01/15/accepted PY - 2014/3/6/entrez PY - 2014/3/7/pubmed PY - 2014/8/26/medline KW - Albino tea KW - Camellia sinensis KW - Metabolic profiling KW - Multivariate analysis KW - Tea quality SP - 98 EP - 104 JF - Food chemistry JO - Food Chem VL - 155 N2 - Albino tea has received increased attention due to its brisk flavour. To identify changes in the key chemical constituents conveying important qualities to albino tea, the metabolite profiles of four albino cultivars and one green tea cultivar were analysed. Compared to the green tea control, significantly decreased contents of chlorophyll (Chl) (p<0.01), total carotenoids (p<0.05), caffeine (p<0.01), and total catechins (p<0.05) were found in albino tea leaves with a few exceptions, whereas increases were noted in the Chl a/b ratio and the contents of both zeaxanthin and free amino acids, including theanine. Multivariate analysis identified catechins and carotenoids as the most important contributors to the metabolic profile variance between the albino and green tea cultivars. High levels of amino acids, along with low levels of chlorophylls, catechins and caffeine, contribute to the qualities of albino tea, which include reduced astringency and bitterness, along with a strong umami taste. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24594160/Determination_of_quality_constituents_in_the_young_leaves_of_albino_tea_cultivars_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00065-X DB - PRIME DP - Unbound Medicine ER -