Quantitatively Unravelling the Impact of High Altitude on Oolong Tea Flavor from <i>Camellia sinensis</i> Grown on the Plateaus of Tibet

Abstract

The plateaus of Tibet have a unique climate that poses a great challenge for local agriculture. To promote sustainable development in Tibet, an elite tea variety has been introduced. However, the modifications of tea flavors in response to the climate of the plateaus are unknown. In this study, volatile organic compounds (VOCs) and other taste substances of tea planted in its original location (OOT) and in Tibet (TOT) were systematically analyzed and compared. The volatile components in TOT and OOT showed a slight difference, and principal component analysis revealed that the characteristic aroma compounds distinguishing tea grown in Tibet from tea grown in Guangdong were hotrienol and benzyl alcohol. In terms of taste substances, TOT exhibited higher levels of water extractable compounds, including polyphenols and amino acids, but lower levels of caffeine than OOT, which implies that TOT may taste better than OOT. To our knowledge, this is the first study to describe the changes in aroma and flavor profiles of tea induced by high altitude systematically, which will provide a basis for reference during the introduction and cultivation of tea crops to the plateaus of Tibet.

Keywords

• <i>Camellia sinensis</i>
• oolong tea
• volatile organic compounds (VOCs)
• taste substances
• Tibet