Citation
Wei K., . and Ruan L., . and Li H., . and Wu L., . and Wang L., . and Cheng H., . Estimation of the effects of major chemical components on the taste quality of green tea. pp. 869-876. ISSN 2231-7546
Abstract
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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Abstract
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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Tea |
| AGROVOC Term: | Camellia sinensis |
| AGROVOC Term: | Tea (plant) |
| AGROVOC Term: | Chemical compounds |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Amino acids |
| AGROVOC Term: | Arginine |
| AGROVOC Term: | Glutamic acid |
| AGROVOC Term: | Glutamine |
| AGROVOC Term: | Taste of a substance |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/8240 |
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