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Journals / Turkish Journal of Agriculture and Forestry / 2018 / Cilt: 42 - Sayı: 6

Quality constituents of high amino acid content tea cultivars with various leaf colors

Lin-long MA
Yan-li LIU
Dan CAO
Zi-ming GONG
Xiao-fang JIN
Pages
383–392
Publication Date
2018-12-11
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The present study suggests that the inhibition of catechins (particularly epicatechins; ECs), chlorophylls, carotenoids, and caffeine biosyntheses in HAAC tea cultivars directs the metabolic network toward amino acid biosynthesis, particularly Thea biosynthesis.

📌 3 Key Takeaways

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Objective & Hypothesis:Green tea made from high amino acid content (HAAC) tea cultivars with different leaf colors exhibits many similar characteristics, such as slight bitterness, a rich aroma, and a refreshing and velvety taste.
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Key Findings & Data:The levels of most catechins, carotenoids, and chlorophylls in the HAAC tea cultivars were significantly lower than those in the normal tea cultivar, as was that of caffeine.
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Conclusion & Impact:The present study suggests that the inhibition of catechins (particularly epicatechins; ECs), chlorophylls, carotenoids, and caffeine biosyntheses in HAAC tea cultivars directs the metabolic network toward amino acid biosynthesis, particularly Thea biosynthesis.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:HPLC · green tea · high amino acid content

Abstract

Green tea made from high amino acid content (HAAC) tea cultivars with different leaf colors exhibits many similar characteristics, such as slight bitterness, a rich aroma, and a refreshing and velvety taste. To determine differences in the key constituents of five HAAC tea cultivars with various leaf colors, the cultivars quality constituents were systematically analyzed and compared with that of a normal green tea cultivar. High theanine (Thea) content and the synthesis of Thea precursors are extremely important determinants of the character of these HAAC tea cultivars. The levels of most catechins, carotenoids, and chlorophylls in the HAAC tea cultivars were significantly lower than those in the normal tea cultivar, as was that of caffeine. The present study suggests that the inhibition of catechins (particularly epicatechins; ECs), chlorophylls, carotenoids, and caffeine biosyntheses in HAAC tea cultivars directs the metabolic network toward amino acid biosynthesis, particularly Thea biosynthesis.

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Cite This Article

MA, L., LIU, Y., CAO, D., GONG, Z., JIN, X. (2018). Quality constituents of high amino acid content tea cultivars with various leaf colors. Turkish Journal of Agriculture and Forestry, Cilt: 42 - Sayı: 6, 383–392. https://ajindex.com/articles/179627

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