Characteristic of phenotype, amino acids and volatile compounds for fresh tea leaves of Korean tea cultivars (Camellia sinensis (L.) O. Kuntze)

Abstract

Abstract Tea (Camellia sinensis (L.) O. Kuntze) is a popular beverage consumed worldwide. To establish fundamental scientific data, we analyzed the amino acids and volatile compounds in seven tea cultivars grown in Korea investigated phenotype also. Phenotypically, the leaf area and greenness index of young shoots and leaf blades were particularly different among the four Korean cultivars. Nine amino acids were detected from each cultivar, with the total amino acid and theanine contents being 9.08–41.42 and 2.81–24.60 mg/g, respectively. Moreover, 107 volatile compounds were identified as common components among tea cultivars using headspace solid-phase microextraction / gas chromatography–mass spectrometry (HS-SPME/GC-MS), and 38 key compounds were identified using partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA). The (Z)-linalool oxide (furanoid) concentrations were significantly high in Korean tea plant cultivars, and linalool concentrations were also high or low, but had high relative contents. Linalool and its various oxides are the major compounds responsible for the tea aroma. In conclusion, Korean tea cultivars have distinct characteristics, and the results of this study will form the basis for identifying Korean tea plant cultivars that can produce high-value tea products.

Keywords

• Amino acid
• Characteristic
• Fresh tea leaves
• Korean tea plant
• Volatile compounds