Yang Jihong, Zhou Hanchen, Liu Yaqin, Wang Hui, Xu Yujie, Huang Jianqin, Lei Pandeng
Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China.
Food Chem (Oxf). 2022 Oct 31;5:100143. doi: 10.1016/j.fochms.2022.100143. eCollection 2022 Dec 30.
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. (involved in the catabolism of galloylated catechins) showed high expression in HJY tea shoots, resulting in gallic acid as a precursor for -glucogallin biosynthesis being abundant in HJY. (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.
由白化茶品种加工而成的绿茶通常具有鲜味和清新的香气。本研究鉴定了由两种白化茶品种制成的绿茶，一种有白色芽叶（称为奶白，NB），另一种有黄色芽叶（称为黄金芽，HJY）。滋味成分分析表明，没食子酰化儿茶素在HJY绿茶中高度浓缩，而非没食子酰化儿茶素和氨基酸在NB绿茶中含量更高。（参与没食子酰化儿茶素的分解代谢）在HJY茶芽中高表达，导致作为β-葡萄糖没食子酸生物合成前体的没食子酸在HJY中含量丰富。（负责茶氨酸水解）在NB中的表达水平低于HJY芽。脂肪酸衍生挥发物（FADVs）、糖苷结合挥发物（GBVs）和类胡萝卜素衍生挥发物（CDVs）在HJY绿茶中高度浓缩，而氨基酸衍生挥发物在NB绿茶中高度浓缩。
