Striking changes in tea metabolites due to elevational effects

Food Chemistry
Nicole KfouryAlbert Robbat

Abstract

Climate effects on crop quality at the molecular level are not well-understood. Gas and liquid chromatography-mass spectrometry were used to measure changes of hundreds of compounds in tea at different elevations in Yunnan Province, China. Some increased in concentration while others decreased by 100's of percent. Orthogonal projection to latent structures-discriminant analysis revealed compounds exhibiting analgesic, antianxiety, antibacterial, anticancer, antidepressant, antifungal, anti-inflammatory, antioxidant, anti-stress, and cardioprotective properties statistically (p = 0.003) differentiated high from low elevation tea. Also, sweet, floral, honey-like notes were higher in concentration in the former while the latter displayed grassy, hay-like aroma. In addition, multivariate analysis of variance showed low elevation tea had statistically (p = 0.0062) higher concentrations of caffeine, epicatechin gallate, gallocatechin, and catechin; all bitter compounds. Although volatiles represent a small fraction of the total mass, this is the first comprehensive report illustrating how normal variations in temperature, 5 °C, due to elevational effects impact tea quality.

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Citations

Nov 2, 2019·Microorganisms·Lorenzo NissenAndrea Gianotti
Jul 30, 2019·Journal of Food Biochemistry·Hao ChengDongdong Sun
Jun 18, 2020·Frontiers in Plant Science·Eric R ScottColin M Orians
Oct 23, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Joshua MorimotoAlbert Robbat
Sep 3, 2019·Frontiers in Plant Science·Selena AhmedSean B Cash
Dec 16, 2020·Comprehensive Reviews in Food Science and Food Safety·Zizhan LiPangzhen Zhang
Feb 16, 2021·Journal of Separation Science·Federico StiloChiara Cordero
May 24, 2019·Journal of Agricultural and Food Chemistry·Chen-Kai JiangLiang Chen

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