Estimation of the effects of major chemical components on the taste quality of green tea
2019
Wei, K. | Ruan, L. | Li, H. | Wu, L. | Wang, L. | Cheng, H.
Major chemical components of green tea significantly influence its taste quality. However, the key components that should be strengthened during tea breeding to improve its taste quality remain unknown. Here, 78 green tea samples made from breeding lines and controls were subjected to chemical and sensory analyses. The results indicate that four major amino acids (theanine, glutamine, glutamic acid, arginine) were positively and significantly correlated with taste quality according to correlation and stepwise discriminant analyses. However, the effects of catechins and caffeine were relatively low. The four major amino acids were also closely associated with the GS/GOGAT cycle. The fact that the four major amino acids had major effects on taste quality indicates their importance for tea taste. Since the four major amino acids are directly associated or derived from the products of the GS/GOGAT cycle, the genes involved in this pathway should be more strengthened for future green tea breeding.
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Эту запись предоставил Universiti Putra Malaysia