Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots
文献类型： 外文期刊
作者： Yang, Jihong 1 ; Zhou, Hanchen 1 ; Liu, Yaqin 1 ; Wang, Hui 1 ; Xu, Yujie 1 ; Huang, Jianqin 1 ; Lei, Pandeng 1 ;
作者机构： 1.Anhui Acad Agr Sci, Tea Res Inst, Huangshan 245000, Peoples R China
关键词： Green tea; Albino tea cultivar; Taste compounds; Volatile compounds; Catabolism
期刊名称：FOOD CHEMISTRY: MOLECULAR SCIENCES （ 2022影响因子：3.3； 五年影响因子：3.3 ）
ISSN： 2666-5662
年卷期： 2022 年 5 卷
收录情况： SCI
摘要： Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (called Huangjinya, HJY). Taste compounds analyses showed that galloylated catechins were highly concentrated in HJY green teas, whereas non-galloylated catechins and amino acids were more abundant in NB green teas. CsTA (involved in the catabolism of galloylated catechins) showed high expression in HJY tea shoots, resulting in gallic acid as a precursor for beta-glucogallin biosynthesis being abundant in HJY. CsPDX2.1 (responsible for theanine hydrolyzation) had a lower expression level in NB than HJY shoots. Fatty acid-derived volatiles (FADVs), glycosidically bound volatiles (GBVs) and carotenoid-derived volatiles (CDVs) were highly concentrated in HJY green teas, whereas amino acids-derived volatiles were highly concentrated in NB green teas.
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