Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons

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dc.contributor.authorFang, Rui
dc.contributor.authorRedfern, Sally P.
dc.contributor.authorKirkup, Don
dc.contributor.authorPorter, Elaine A.
dc.contributor.authorKite, Geoffrey C.
dc.contributor.authorTerry, Leon A
dc.contributor.authorBerry, Mark J.
dc.contributor.authorSimmonds, Monique S.J.
dc.date.accessioned2016-09-29T17:36:22Z
dc.date.available2016-09-29T17:36:22Z
dc.date.issued2016-09-09
dc.description.abstractThis is the first study to use chemometric methods to differentiate among 21 cultivars of Camellia sinensis from China and between leaves harvested at different times of the year using 30 compounds implicated in the taste and quality of tea. Unique patterns of catechin derivatives were observed among cultivars and across harvest seasons. C. sinensis var. pubilimba (You 510) differed from the cultivars of C. sinensis var. sinensis, with higher levels of theobromine, (+)-catechin, gallocatechin, gallocatechin gallate and theasinensin B, and lower levels of (−)-epicatechin, (−)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG), respectively. Three cultivars of C. sinensis var. sinensis, Fuyun 7, Qiancha 7 and Zijuan contained significantly more caffeoylquinic acids than others cultivars. A Linear Discriminant Analysis model based on the abundance of 12 compounds was able to discriminate amongst all 21 tea cultivars. Harvest time impacted the abundance of EGC, theanine and afzelechin gallate.en_UK
dc.identifier.citationRui Fang, Sally P. Redfern, Don Kirkup, Elaine A. Porter, Geoffrey C. Kite, Leon A. Terry, Mark J. Berry, Monique S.J. Simmonds, Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons, Food Chemistry, Volume 220, 1 April 2017, pp.517-526en_UK
dc.identifier.issn0308-8146
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2016.09.047
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/10631
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCamellia sinensisen_UK
dc.subjectChinese tea cultivarsen_UK
dc.subjectCross-validationen_UK
dc.subjectLinear Discriminant Analysisen_UK
dc.subjectMode of variationen_UK
dc.subjectQDAen_UK
dc.subjectRPCAen_UK
dc.subjectStepwise classificationen_UK
dc.subjectTukey’s HSDen_UK
dc.titleVariation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasonsen_UK
dc.typeArticleen_UK

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