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Food Chem

Title:		"Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods"
Author(s):		Jeon DB; Hong YS; Lee GH; Park YM; Lee CM; Nho EY; Choi JY; Jamila N; Khan N; Kim KS;
Address:		"Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea; Department of Ceramic Art and Tea Culture, Jeonnam Provincial College, Damyang 57337, Republic of Korea. Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea. Department of Chemistry, Kohat University of Science & Technology, Kohat 26000, Khyber Pakhtunkhwa, Pakistan. Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea. Electronic address: kskim@chosun.ac.kr"
Journal Title:		Food Chem
Year:		2017
Volume:		20160929
Issue:
Page Number:		443 - 452
DOI:		10.1016/j.foodchem.2016.09.184
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Tea contains characteristic volatile organic compounds, polyphenols, caffeine and catechins, and is therefore among the most widely consumed beverages all over the world. In this study, fresh Jukro tea leaves collected from Damyang-gun (Jeollanam-do) at 40, 60 and 90day growth stages, were semi-fermented. The volatile organic compounds (VOCs) were extracted by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatography/mass spectrometry (GC/MS). Catechins, caffeine and theanine were analyzed by high performance liquid chromatography (HPLC). A total of 159 VOCs were identified in the analyzed Jukro tea leaves. Comparatively, the increase in the concentrations of VOCs was high in 60day leaves. The content of catechins increased along the three growth stages, whereas caffeine, compared to 90day leaves, was higher for 40 and 60day leaves. Based on the results, the 60day leaves were found to be the most suitable and useful for making semi-fermented Jukro tea"
Keywords:		"Caffeine/*analysis Camellia sinensis/*chemistry Catechin/*analysis Chromatography, High Pressure Liquid/methods Gas Chromatography-Mass Spectrometry/methods Glutamates/*analysis Plant Leaves/chemistry Spectrum Analysis Tea/*chemistry Volatile Organic Comp;"
Notes:		"MedlineJeon, Dong Bok Hong, Young Shin Lee, Ga Hyun Park, Yu Min Lee, Cheong Mi Nho, Eun Yeong Choi, Ji Yeon Jamila, Nargis Khan, Naeem Kim, Kyong Su eng England 2016/10/22 Food Chem. 2017 Mar 15; 219:443-452. doi: 10.1016/j.foodchem.2016.09.184. Epub 2016 Sep 29"