Journal
FOOD CHEMISTRY
Volume 135, Issue 4, Pages 2268-2276Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.07.066
Keywords
Capillary electrophoresis-time of flight mass spectrometry; Dark; Etiolation; Metabolite; Tea; Volatile
Funding
- Shizuoka Prefecture, Japan Science and Technology Agency (JST)
- Japanese Society for the Promotion of Science (JSPS) [P10101]
- Shizuoka City Collaboration of Regional Entities for the Advancement of Technological Excellence, Japan Science and Technology Agency (JST)
- Grants-in-Aid for Scientific Research [23380063] Funding Source: KAKEN
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Aroma is an essential factor affecting the quality of tea (Camellia sinensis) products. While changes of volatile compounds during tea manufacturing have been intensively studied, the effect of environmental factors on volatile contents of fresh tea leaves has received less attention. We found that C. sinensis var. Yabukita kept in darkness by shading treatment for 3 weeks developed etiolated leaves with significantly increased levels of volatiles, especially volatile phenylpropanoids/benzenoids (VPBs). Upstream metabolites of VPBs, in particular shikimic acid, prephenic acid, and phenylpyruvic acid, showed lower levels in dark treated than in control leaves, whereas the contents of most amino acids including L-phenylalanine, a key precursor of VPBs, were significantly enhanced. In addition, analysis by ultra performance liquid chromatography-time of flight mass spectrometry, capillary electrophoresis-time of flight mass spectrometry. high performance liquid chromatography, and gas chromatography-mass spectrometry indicated that volatile and non-volatile metabolite profiles differed significantly between dark treated and untreated leaves. (C) 2012 Elsevier Ltd. All rights reserved.
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