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Food Chem

Title:		Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark
Author(s):		Yang Z; Kobayashi E; Katsuno T; Asanuma T; Fujimori T; Ishikawa T; Tomomura M; Mochizuki K; Watase T; Nakamura Y; Watanabe N;
Address:		"South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China"
Journal Title:		Food Chem
Year:		2012
Volume:		20120720
Issue:		4
Page Number:		2268 - 2276
DOI:		10.1016/j.foodchem.2012.07.066
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Aroma is an essential factor affecting the quality of tea (Camellia sinensis) products. While changes of volatile compounds during tea manufacturing have been intensively studied, the effect of environmental factors on volatile contents of fresh tea leaves has received less attention. We found that C. sinensis var. Yabukita kept in darkness by shading treatment for 3 weeks developed etiolated leaves with significantly increased levels of volatiles, especially volatile phenylpropanoids/benzenoids (VPBs). Upstream metabolites of VPBs, in particular shikimic acid, prephenic acid, and phenylpyruvic acid, showed lower levels in dark treated than in control leaves, whereas the contents of most amino acids including l-phenylalanine, a key precursor of VPBs, were significantly enhanced. In addition, analysis by ultra performance liquid chromatography-time of flight mass spectrometry, capillary electrophoresis-time of flight mass spectrometry, high performance liquid chromatography, and gas chromatography-mass spectrometry indicated that volatile and non-volatile metabolite profiles differed significantly between dark treated and untreated leaves"
Keywords:		Amino Acids/analysis/metabolism Camellia sinensis/chemistry/metabolism/*radiation effects Darkness *Metabolome Odorants/analysis Plant Leaves/*chemistry/metabolism/radiation effects Volatile Organic Compounds/*chemistry/metabolism;
Notes:		"MedlineYang, Ziyin Kobayashi, Eiji Katsuno, Tsuyoshi Asanuma, Toshimichi Fujimori, Tamaki Ishikawa, Takamasa Tomomura, Miho Mochizuki, Kazuo Watase, Takaya Nakamura, Yoriyuki Watanabe, Naoharu eng Comparative Study Research Support, Non-U.S. Gov't England 2012/09/18 Food Chem. 2012 Dec 15; 135(4):2268-76. doi: 10.1016/j.foodchem.2012.07.066. Epub 2012 Jul 20"