Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single
 
作者: 文章来源: 点击数: 更新日期:2019-06-17
 Title

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar Longjing 43

Authors

Yijun Wang, Zhipeng Kan, Henry J. Thompson, Tiejun Ling, Chi-Tang Ho,

Daxiang Li,* Xiaochun Wan*

 

Journal

Journal of Agricultural and Food Chemistry

DOI

10.1021/acs.jafc.8b05140

Abstract

While the Camellia sinensis cultivar and processing method are key factors that affect tea flavor and aroma, the chemical changes in nonvolatile components associated with the tea processing method using a single cultivar of C. sinensis have not been reported. Fresh leaves from C. sinensis Longjing 43 were subjected to six tea processing methods and evaluated by targeted and untargeted chromatographic procedures. On the basis of targeted assessment of the total catechin content, three clusters were identified: yellow−green, oolong−white−dark, and black. However, principal component analysis of the total tea metabolome identified four chemical phenotypes: green−yellow, oolong, black−white, and dark. Differences in the noncatechin components included amino acids and γ-aminobutyric acid, which increased in white tea, and dihydroxyphenylalanine, valine, betaine, and theophylline, which increased in dark tea. Overall, this study identified a wide range of chemicals




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