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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Feng L,Gao MJ,Hou RY,Hu XY,Zhang L,Wan XC,Wei Sdoi
10.1016/j.foodchem.2014.01.044subject
Has Abstractpub_date
2014-07-15 00:00:00pages
98-104eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00065-Xjournal_volume
155pub_type
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