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Food Chem

Title:		Striking changes in tea metabolites due to elevational effects
Author(s):		Kfoury N; Morimoto J; Kern A; Scott ER; Orians CM; Ahmed S; Griffin T; Cash SB; Stepp JR; Xue D; Long C; Robbat A;
Address:		"Department of Chemistry, Tufts University, Medford, MA 02155, USA; Tufts University Sensory and Science Center, Medford, MA 02155, USA. Department of Chemistry, Tufts University, Medford, MA 02155, USA. Tufts University Sensory and Science Center, Medford, MA 02155, USA. Department of Biology, Tufts University, Medford, MA 02155, USA. Tufts University Sensory and Science Center, Medford, MA 02155, USA; Department of Biology, Tufts University, Medford, MA 02155, USA. Department of Health and Human Development, Montana State University, Bozeman, MT 59717, USA. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA. Tufts University Sensory and Science Center, Medford, MA 02155, USA; Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA. Department of Anthropology, University of Florida, Gainesville, FL 32611, USA. College of Life and Environmental Sciences, Minzu University of China, Beijing, China. Department of Chemistry, Tufts University, Medford, MA 02155, USA; Tufts University Sensory and Science Center, Medford, MA 02155, USA. Electronic address: albert.robbat@tufts.edu"
Journal Title:		Food Chem
Year:		2018
Volume:		20180507
Issue:
Page Number:		334 - 341
DOI:		10.1016/j.foodchem.2018.05.040
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Climate effects on crop quality at the molecular level are not well-understood. Gas and liquid chromatography-mass spectrometry were used to measure changes of hundreds of compounds in tea at different elevations in Yunnan Province, China. Some increased in concentration while others decreased by 100's of percent. Orthogonal projection to latent structures-discriminant analysis revealed compounds exhibiting analgesic, antianxiety, antibacterial, anticancer, antidepressant, antifungal, anti-inflammatory, antioxidant, anti-stress, and cardioprotective properties statistically (p?ª+=?ª+0.003) differentiated high from low elevation tea. Also, sweet, floral, honey-like notes were higher in concentration in the former while the latter displayed grassy, hay-like aroma. In addition, multivariate analysis of variance showed low elevation tea had statistically (p?ª+=?ª+0.0062) higher concentrations of caffeine, epicatechin gallate, gallocatechin, and catechin; all bitter compounds. Although volatiles represent a small fraction of the total mass, this is the first comprehensive report illustrating how normal variations in temperature, 5?ª+ degrees C, due to elevational effects impact tea quality"
Keywords:		"Caffeine/analysis Catechin/analogs & derivatives/analysis Chromatography, High Pressure Liquid Discriminant Analysis Gas Chromatography-Mass Spectrometry Least-Squares Analysis Mass Spectrometry Olfactometry Tea/*chemistry/metabolism Temperature Volatile;"
Notes:		"MedlineKfoury, Nicole Morimoto, Joshua Kern, Amanda Scott, Eric R Orians, Colin M Ahmed, Selena Griffin, Timothy Cash, Sean B Stepp, John Richard Xue, Dayuan Long, Chunlin Robbat, Albert Jr eng England 2018/06/02 Food Chem. 2018 Oct 30; 264:334-341. doi: 10.1016/j.foodchem.2018.05.040. Epub 2018 May 7"