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The identification and evaluation of two different color variations of tea.
J Sci Food Agric. 2016 Dec; 96(15):4951-4961.JS

Abstract

BACKGROUND

The tea plant, Camellia sinensis (L.) O. Kuntz, is a perennial woody plant widely cultivated for the production of a popular non-alcoholic beverage. To rapidly identify and evaluate two different color tea varieties (yellowish and purplish), the main phenotypic traits and quality components were tested in the present study. The metabolic profiles of tea shoots and leaves were also analyzed using liquid chromatography-tandem mass spectrometry.

RESULTS

The yellowish variation had a higher active level with respect to metabolism of catechins, and the contents of luteolin and kaempferol 3-α-d-glucoside were much higher compared to in the other variations. However, the purplish variation had a low content of theanine and a high content of caffeine. The contents of quercetin and kaempferol 3-α-d-galactoside were highest in purplish leaves. Moreover, the yellowish variation had the highest total quality scores for green teas and black teas, whereas the purplish variation had the highest scores for oolong teas.

CONCLUSION

Both the yellowish variation and the purplish variation represent excellent breeding materials and are worthy of breeding as new tea cultivars. The yellowish variation is more suitable for making high-grade green teas or black teas, whereas the purplish variation is suitable for producing fine quality oolong teas. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China. Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plant, Qingdao 266109, China.Tea Research Institute, Fujian Academy of Agricultural Sciences, Fujian Province 355015, China.Fruit and Tea Technology Extension Station, Jinan 250013, China.Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China. dzttea@163.com. Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plant, Qingdao 266109, China. dzttea@163.com.Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China. Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plant, Qingdao 266109, China.Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China. Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plant, Qingdao 266109, China.Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China. Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plant, Qingdao 266109, China.College of Landscape Architecture and Forestry, Qingdao Agricultural University, Qingdao 266109, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27407065

Citation

Li, Yuchen, et al. "The Identification and Evaluation of Two Different Color Variations of Tea." Journal of the Science of Food and Agriculture, vol. 96, no. 15, 2016, pp. 4951-4961.
Li Y, Chen C, Li Y, et al. The identification and evaluation of two different color variations of tea. J Sci Food Agric. 2016;96(15):4951-4961.
Li, Y., Chen, C., Li, Y., Ding, Z., Shen, J., Wang, Y., Zhao, L., & Xu, M. (2016). The identification and evaluation of two different color variations of tea. Journal of the Science of Food and Agriculture, 96(15), 4951-4961. https://doi.org/10.1002/jsfa.7897
Li Y, et al. The Identification and Evaluation of Two Different Color Variations of Tea. J Sci Food Agric. 2016;96(15):4951-4961. PubMed PMID: 27407065.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The identification and evaluation of two different color variations of tea. AU - Li,Yuchen, AU - Chen,Changsong, AU - Li,Yusheng, AU - Ding,Zhaotang, AU - Shen,Jiazhi, AU - Wang,Yu, AU - Zhao,Lei, AU - Xu,Meng, Y1 - 2016/08/18/ PY - 2016/01/26/received PY - 2016/06/18/revised PY - 2016/07/08/accepted PY - 2016/10/27/pubmed PY - 2017/5/10/medline PY - 2016/7/14/entrez KW - LC-MS/MS KW - germplasm resources KW - metabolic profile KW - tea [Camellia sinensis (L.) O. Kuntze] SP - 4951 EP - 4961 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 96 IS - 15 N2 - BACKGROUND: The tea plant, Camellia sinensis (L.) O. Kuntz, is a perennial woody plant widely cultivated for the production of a popular non-alcoholic beverage. To rapidly identify and evaluate two different color tea varieties (yellowish and purplish), the main phenotypic traits and quality components were tested in the present study. The metabolic profiles of tea shoots and leaves were also analyzed using liquid chromatography-tandem mass spectrometry. RESULTS: The yellowish variation had a higher active level with respect to metabolism of catechins, and the contents of luteolin and kaempferol 3-α-d-glucoside were much higher compared to in the other variations. However, the purplish variation had a low content of theanine and a high content of caffeine. The contents of quercetin and kaempferol 3-α-d-galactoside were highest in purplish leaves. Moreover, the yellowish variation had the highest total quality scores for green teas and black teas, whereas the purplish variation had the highest scores for oolong teas. CONCLUSION: Both the yellowish variation and the purplish variation represent excellent breeding materials and are worthy of breeding as new tea cultivars. The yellowish variation is more suitable for making high-grade green teas or black teas, whereas the purplish variation is suitable for producing fine quality oolong teas. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27407065/The_identification_and_evaluation_of_two_different_color_variations_of_tea_ L2 - https://doi.org/10.1002/jsfa.7897 DB - PRIME DP - Unbound Medicine ER -