Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 64, Issue 16, Pages 3302-3309Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b00404
Keywords
green tea; spring season; quality; plucking period; UPLC-Q-TOF/MS; GCxGC-TOF/MS; metabolomics
Funding
- Ministry of Agriculture of China through the Earmarked Fund for China Agriculture Research System [CARS 23]
- Chinese Academy of Agricultural Sciences through Agricultural Sciences Innovation Project (CAAS-ASTIP-TRICAAS)
- research Foundation for Natural Sciences of Zhejiang Province [LY13C150002]
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The sensory quality of green tea changes greatly within a single spring season, but the mechanism is not clearly elucidated. Young shoots of the early, middle, and late spring season were subjected to metabolite profiling using gas chromatography time-of-flight mass spectrometry (TOF/MS) and ultraperformance liquid chromatography-quadrupole-TOF/MS. Multivariate analyses revealed largely different metabolite phenotypes in young shoots among different periods. The contents of amino adds decreased, whereas carbohydrates, flavonoids and their glycosides, tricarboxylic acid cycle, and photorespiration pathways were strongly reinforced in the late spring season, which were well reflected in the sensory quality of made teas. Metabolomic analyses further demonstrated distinct variations of metabolite phenotypes in mature leaves. The results suggested that the fluctuation of green tea quality in the spring season was caused by changes of metabolite phenotypes in young shoots, which was likely related to the remobilization of carbon and nitrogen reserves from mature leaves.
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