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(PDF) Impact of Climate Change on Tea Volatiles
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type="application/ld+json">{"@context":"https://schema.org","@type":"ScholarlyArticle","abstract":"SUBMISSION FORM To be sent by July 31st, 2017 to http://www.spettrometriadimassa.it/Congressi/5MS-FoodDay/5MSFoodDay_SubmissionForm.php Presenting Author Marta Cialiè Rosso Università degli Studi di Torino Dipartimento di Scienza e Tecnologia del Farmaco Via Pietro Giuria 9 10125 Torino Italia 0039 0116707172 Fax marta.cialierosso@unito.it Preference: Oral presentation X Poster Adding extra-dimensions to Tea (Camellia sinensis L.) volatiles profiling by GC×GC-TOF-MS and soft electron ionization: effects of climate changes on volatile metabolome Marta Cialiè Rosso1, Erica Liberto1, Albert Robbat2, Laura Mc Gregor3, Nick Bukowski3, Carlo Bicchi1 and Chiara Cordero1 1 Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Torino, Italy 2 Department of Chemistry, Tufts University, Medford, MA, USA 3 Markes International Ltd, Llantrisant, RCT, UK Adding 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Tecnologia del Farmaco Via Pietro Giuria 9 10125 Torino Italia 0039 0116707172 Fax marta.cialierosso@unito.it Preference: Oral presentation X Poster Adding extra-dimensions to Tea (Camellia sinensis L.) volatiles profiling by GC×GC-TOF-MS and soft electron ionization: effects of climate changes on volatile metabolome Marta Cialiè Rosso1, Erica Liberto1, Albert Robbat2, Laura Mc Gregor3, Nick Bukowski3, Carlo Bicchi1 and Chiara Cordero1 1 Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Torino, Italy 2 Department of Chemistry, Tufts University, Medford, MA, USA 3 Markes International Ltd, Llantrisant, RCT, UK Adding extra-dimensions to Tea (Camellia sinensis L.) volatiles profiling by GC×GC-TOF-MS and soft electron ioni...","ai_title_tag":"Impact of Climate Change on Tea Volatiles","publication_date":"2017,,"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Adding extra-dimensions to Tea (Camellia sinensis L.) volatiles profiling by GC×GC-TOF-MS and soft electron ionization: effects of climate changes on volatile metabolome","broadcastable":false,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [35681884]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button 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class="ds-work-card--work-title">Adding extra-dimensions to Tea (Camellia sinensis L.) volatiles profiling by GC×GC-TOF-MS and soft electron ionization: effects of climate changes on volatile metabolome</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="35681884" href="https://tufts.academia.edu/AlbertRobbat"><img alt="Profile image of Albert Robbat" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Albert Robbat</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2017</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span 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just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">SUBMISSION FORM To be sent by July 31st, 2017 to http://www.spettrometriadimassa.it/Congressi/5MS-FoodDay/5MSFoodDay_SubmissionForm.php Presenting Author Marta Cialiè Rosso Università degli Studi di Torino Dipartimento di Scienza e Tecnologia del Farmaco Via Pietro Giuria 9 10125 Torino Italia 0039 0116707172 Fax marta.cialierosso@unito.it Preference: Oral presentation X Poster Adding extra-dimensions to Tea (Camellia sinensis L.) volatiles profiling by GC×GC-TOF-MS and soft electron ionization: effects of climate changes on volatile metabolome Marta Cialiè Rosso1, Erica Liberto1, Albert Robbat2, Laura Mc Gregor3, Nick Bukowski3, Carlo Bicchi1 and Chiara Cordero1 1 Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Torino, Italy 2 Department of Chemistry, Tufts University, Medford, MA, USA 3 Markes International Ltd, Llantrisant, RCT, UK Adding extra-dimensions to Tea (Camellia sinensis L.) volatiles profiling by GC×GC-TOF-MS and soft electron ioni...</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":111112291,"attachmentType":"pdf","workUrl":"https://www.academia.edu/114405660/Adding_extra_dimensions_to_Tea_Camellia_sinensis_L_volatiles_profiling_by_GC_GC_TOF_MS_and_soft_electron_ionization_effects_of_climate_changes_on_volatile_metabolome"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" 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To understand these effects, we sampled tea (Camellia sinensis (L.) Kuntze) grown in different environmental conditions. Using a target/nontarget data analysis approach, we detected 564 metabolites from tea grown at two elevations in spring and summer over 3 years in two major tea-producing areas of China. Principal component analysis and partial least squares-discriminant analysis show seasonal, elevational, and yearly differences in tea from Yunnan and Fujian provinces. Independent of location, higher concentrations of compounds with aromas characteristic of farmers' perceptions of high-quality tea were found in spring and high elevation teas. Yunnan teas were distinct from Fujian teas, but the effects of elevation and season were different for the two locations. Elevation was the largest source of metabolite variation in Yunnan yet had no effect in Fujian. In contrast seasonal differences were strong in both locations. Importantly, the year-to-year variation in chemistry at both locations emphasizes the importance of doing multi-year studies, and further highlights the challenge farmers face when trying to produce teas with specific flavor/health (metabolite) profiles.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Plant-Climate Interaction Effects: Changes in the Relative Distribution and Concentration of the Volatile Tea Leaf Metabolome in 2014–2016","attachmentId":77551902,"attachmentType":"pdf","work_url":"https://www.academia.edu/66306210/Plant_Climate_Interaction_Effects_Changes_in_the_Relative_Distribution_and_Concentration_of_the_Volatile_Tea_Leaf_Metabolome_in_2014_2016","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/66306210/Plant_Climate_Interaction_Effects_Changes_in_the_Relative_Distribution_and_Concentration_of_the_Volatile_Tea_Leaf_Metabolome_in_2014_2016"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="17288223" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/17288223/Metabolite_profiling_of_Camellia_sinensis_by_automated_sequential_multidimensional_gas_chromatography_mass_spectrometry_reveals_strong_monsoon_effects_on_tea_constituents">Metabolite profiling of Camellia sinensis by automated sequential, multidimensional gas chromatography/mass spectrometry reveals strong monsoon effects on tea constituents</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="36947905" href="https://independent.academia.edu/CashSean">Sean Cash</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="35772937" href="https://tufts.academia.edu/AmandaKern">Amanda Kern</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Chromatography A, 2014</p><p class="ds-related-work--abstract ds2-5-body-sm">Seasonal variation in tea (Camellia sinensis (L.) Kuntze; Theaceae) chemistry was investigated using automated sequential, multidimensional gas chromatography/mass spectrometry (GC-GC/MS). Metabolite libraries were produced for teas harvested from the Bulang Mountains in Yunnan, China before and after the onset of the East Asian Monsoon. A total of 201 spring and 196 monsoon metabolites were identified, with 169 common and 59 seasonally unique compounds. An additional 163 metabolites were detected but their identity could not be confirmed. Spectral deconvolution of GC/MS data was used to measure the relative concentrations in the teas. Within each family individual metabolite concentrations increased, decreased and stayed the same. The major constituents in both teas were linalool (28%), geraniol (13%), ␣-terpineol (10%), hotrienol (4%) and nerol (3%). This work provides the foundation to monitor seasonal variations of tea chemistry.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Metabolite profiling of Camellia sinensis by automated sequential, multidimensional gas chromatography/mass spectrometry reveals strong monsoon effects on tea constituents","attachmentId":39431597,"attachmentType":"pdf","work_url":"https://www.academia.edu/17288223/Metabolite_profiling_of_Camellia_sinensis_by_automated_sequential_multidimensional_gas_chromatography_mass_spectrometry_reveals_strong_monsoon_effects_on_tea_constituents","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/17288223/Metabolite_profiling_of_Camellia_sinensis_by_automated_sequential_multidimensional_gas_chromatography_mass_spectrometry_reveals_strong_monsoon_effects_on_tea_constituents"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="66306207" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/66306207/Environmental_Factors_Variably_Impact_Tea_Secondary_Metabolites_in_the_Context_of_Climate_Change">Environmental Factors Variably Impact Tea Secondary Metabolites in the Context of Climate Change</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="35681884" href="https://tufts.academia.edu/AlbertRobbat">Albert Robbat</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Frontiers in Plant Science</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Environmental Factors Variably Impact Tea Secondary Metabolites in the Context of Climate Change","attachmentId":77551903,"attachmentType":"pdf","work_url":"https://www.academia.edu/66306207/Environmental_Factors_Variably_Impact_Tea_Secondary_Metabolites_in_the_Context_of_Climate_Change","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/66306207/Environmental_Factors_Variably_Impact_Tea_Secondary_Metabolites_in_the_Context_of_Climate_Change"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="123744213" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/123744213/Characterising_volatiles_in_tea_Camellia_sinensis_Part_II_Untargeted_and_targeted_approaches_to_multivariate_analysis">Characterising volatiles in tea (Camellia sinensis). Part II: Untargeted and targeted approaches to multivariate analysis</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="229026875" href="https://independent.academia.edu/benjaminLassabliere">benjamin Lassabliere</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Lebensmittel-Wissenschaft & Technologie, 2018</p><p class="ds-related-work--abstract ds2-5-body-sm">Using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavour evaporation (SAFE), the volatiles in five common types of teas (white, green, oolong, black and pu-erh teas) were extracted for GC-MS analysis, and the major compounds in each tea were identified. Subsequently, untargeted and targeted approaches were used in principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) for further data interpretation. Confidence levels using the targeted approach were generally higher for sample classification. Therefore, this study offers a better methodology to improve the existing knowledge of tea volatiles.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Characterising volatiles in tea (Camellia sinensis). Part II: Untargeted and targeted approaches to multivariate analysis","attachmentId":118104920,"attachmentType":"pdf","work_url":"https://www.academia.edu/123744213/Characterising_volatiles_in_tea_Camellia_sinensis_Part_II_Untargeted_and_targeted_approaches_to_multivariate_analysis","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/123744213/Characterising_volatiles_in_tea_Camellia_sinensis_Part_II_Untargeted_and_targeted_approaches_to_multivariate_analysis"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="24059819" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/24059819/Seasonal_and_clonal_variations_in_some_major_glycosidic_bound_volatiles_in_Kangra_tea_Camellia_sinensis_L_O_Kuntze_">Seasonal and clonal variations in some major glycosidic bound volatiles in Kangra tea (Camellia sinensis (L.) O. Kuntze)</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="46479410" href="https://independent.academia.edu/RenuRawat2">Renu Rawat</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="46433069" href="https://ihbt.academia.edu/AGulati">Ashu Gulati</a></div><p class="ds-related-work--metadata ds2-5-body-xs">European Food Research and Technology, 2008</p><p class="ds-related-work--abstract ds2-5-body-sm">Seasonal and clonal variations in glycosidic bound volatile compounds were studied in tea clones representing the three different varieties viz. sinensis, assamica and cambodiensis grown in Kangra region. Glycosidic bound volatile compounds were characterised by GC-MS and quantification of major volatiles was done by GC. (E)-2-hexenal, benzyl alcohol, phenylethanol, linalool, linalool oxides, geraniol and methyl salicylate were the major glycosidic bound volatiles identified in tea shoot. Clonal variations in the quantity were observed in these bound volatiles. Seasonal variations were also observed in the quantity of bound volatiles in regional Kangra clone during three different growth flushes of tea. These variations in glycosidic precursors of volatile compounds were studied in context with orthodox made tea and its quality. These seasonal and clonal variations in precursors of volatile compounds can be directly correlated to the difference in the quality of tea made from these cultivars.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Seasonal and clonal variations in some major glycosidic bound volatiles in Kangra tea (Camellia sinensis (L.) O. Kuntze)","attachmentId":44432206,"attachmentType":"pdf","work_url":"https://www.academia.edu/24059819/Seasonal_and_clonal_variations_in_some_major_glycosidic_bound_volatiles_in_Kangra_tea_Camellia_sinensis_L_O_Kuntze_","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/24059819/Seasonal_and_clonal_variations_in_some_major_glycosidic_bound_volatiles_in_Kangra_tea_Camellia_sinensis_L_O_Kuntze_"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="91843472" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/91843472/Characterising_volatiles_in_tea_Camellia_sinensis_Part_I_Comparison_of_headspace_solid_phase_microextraction_and_solvent_assisted_flavour_evaporation">Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="229026875" href="https://independent.academia.edu/benjaminLassabliere">benjamin Lassabliere</a></div><p class="ds-related-work--metadata ds2-5-body-xs">LWT, 2018</p><p class="ds-related-work--abstract ds2-5-body-sm">Using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavour evaporation (SAFE), the volatiles in five common types of teas (white, green, oolong, black and pu-erh teas) were extracted for GC-MS analysis, and the major compounds in each tea were identified. Subsequently, untargeted and targeted approaches were used in principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) for further data interpretation. Confidence levels using the targeted approach were generally higher for sample classification. Therefore, this study offers a better methodology to improve the existing knowledge of tea volatiles.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation","attachmentId":95015250,"attachmentType":"pdf","work_url":"https://www.academia.edu/91843472/Characterising_volatiles_in_tea_Camellia_sinensis_Part_I_Comparison_of_headspace_solid_phase_microextraction_and_solvent_assisted_flavour_evaporation","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/91843472/Characterising_volatiles_in_tea_Camellia_sinensis_Part_I_Comparison_of_headspace_solid_phase_microextraction_and_solvent_assisted_flavour_evaporation"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="49596499" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/49596499/Striking_changes_in_tea_metabolites_due_to_elevational_effects">Striking changes in tea metabolites due to elevational effects</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="28163413" href="https://independent.academia.edu/ChunlinLong">Chunlin Long</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food chemistry, 2018</p><p class="ds-related-work--abstract ds2-5-body-sm">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&#39;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 = 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 = 0.0062) higher concentrations of caffeine, epicatechin gallate, gallocatechin, and catechin; all bitter compounds. Although volat...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Striking changes in tea metabolites due to elevational effects","attachmentId":67915169,"attachmentType":"pdf","work_url":"https://www.academia.edu/49596499/Striking_changes_in_tea_metabolites_due_to_elevational_effects","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/49596499/Striking_changes_in_tea_metabolites_due_to_elevational_effects"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="45413565" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/45413565/Tea_from_the_Food_Science_Perspective_An_Overview">Tea from the Food Science Perspective: An Overview</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="33088682" href="https://unipd.academia.edu/AnnaLante">Anna Lante</a></div><p class="ds-related-work--metadata ds2-5-body-xs">The Open Biotechnology Journal</p><p class="ds-related-work--abstract ds2-5-body-sm">Tea (Camelia sinensis L.) is one of the main beverages known and consumed all around the world. Quality of tea is not only linked to the raw material but also to the processing steps that influence on the biochemical and sensory characteristics of each type of tea. This overview is focused on the differences in the production and composition of the main types of teas present in the market, highlighting not only their chemical and sensory characteristics, but also the importance of this plant from the food science viewpoint related to its several applications.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Tea from the Food Science Perspective: An Overview","attachmentId":65929125,"attachmentType":"pdf","work_url":"https://www.academia.edu/45413565/Tea_from_the_Food_Science_Perspective_An_Overview","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/45413565/Tea_from_the_Food_Science_Perspective_An_Overview"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="1210661" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/1210661/Variation_in_antioxidant_and_aroma_compounds_at_different_altitude_A_study_on_tea_Camellia_sinensis_L_Kuntze_clones_of_Darjeeling_and_Assam_India">Variation in antioxidant and aroma compounds at different altitude: A study on tea (Camellia sinensis L. Kuntze) clones of Darjeeling and Assam, India</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="1107973" href="https://wbsubregistration.academia.edu/sudeshnabhattacharya">sudeshna bhattacharya</a></div><p class="ds-related-work--metadata ds2-5-body-xs">African Journal of …, 2011</p><p class="ds-related-work--abstract ds2-5-body-sm">Plants at high altitude are subject to enhanced oxidative stress due to high UV fluence (resulting from air rarefaction) compared to places at low altitude. For survival, plants have developed specific cell protective compounds viz. the flavonoids. Flavonoid derivatives (viz. flavonoid glycoside) may also serve as precursor of aroma producing compounds and are thus relevant in studies on plant quality under varying UV fluence. This study was conducted with an aim to understanding the effect of geographic location viz. altitude on aroma compounds in tea leaf, focusing on the internationally reputed Darjeeling tea. Darjeeling grown tea clones (compared with the same clones growing in Assam) are found to have higher; (a) accumulation of flavonoids and flavonoid glycosides that are known to function as UV screens and antioxidants with flavonoid glycosides, additionally serving as aroma precursors, (b) activity of phenylalanine ammonia lyase for flavonoid biosynthesis, (c) activity of β-D glucosidase that releases aroma conferring aglycons from flavonoid glycosides, (d) accumulation of aglycons viz. linalool that is known to cause aroma in tea. In all the cases, a varietal difference (manifested in respective clones) was observed. The understanding developed from the study should help not only for plant survival in the face of global climate change but also for aroma enhancement in tea plants cultivated at non-conventional sites. . Tel: (033) 23031125(O), (033) 23437769 (R)/ 9830688067 (M).</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Variation in antioxidant and aroma compounds at different altitude: A study on tea (Camellia sinensis L. Kuntze) clones of Darjeeling and Assam, India","attachmentId":7534078,"attachmentType":"pdf","work_url":"https://www.academia.edu/1210661/Variation_in_antioxidant_and_aroma_compounds_at_different_altitude_A_study_on_tea_Camellia_sinensis_L_Kuntze_clones_of_Darjeeling_and_Assam_India","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/1210661/Variation_in_antioxidant_and_aroma_compounds_at_different_altitude_A_study_on_tea_Camellia_sinensis_L_Kuntze_clones_of_Darjeeling_and_Assam_India"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="403533" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/403533/Effect_of_Preparation_Conditions_on_Release_of_Selected_Volatiles_In_Tea_Headspace">Effect of Preparation Conditions on Release of Selected Volatiles In Tea Headspace</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="305013" href="https://shu.academia.edu/FlorianWulfert">Florian Wulfert</a></div><p class="ds-related-work--metadata ds2-5-body-xs">J. Agric. Food Chem, 2007</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of Preparation Conditions on Release of Selected Volatiles In Tea Headspace","attachmentId":51421643,"attachmentType":"pdf","work_url":"https://www.academia.edu/403533/Effect_of_Preparation_Conditions_on_Release_of_Selected_Volatiles_In_Tea_Headspace","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/403533/Effect_of_Preparation_Conditions_on_Release_of_Selected_Volatiles_In_Tea_Headspace"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":111112291,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":111112291,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_111112291" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="58169329" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/58169329/Lipid_occurrence_distribution_and_degradation_to_flavour_volatiles_during_tea_processing">Lipid occurrence, distribution and degradation to flavour volatiles during tea processing</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="160201774" href="https://independent.academia.edu/ParthibanRamaswamy">Parthiban Ramaswamy</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 2000</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Lipid occurrence, distribution and degradation to flavour volatiles during tea processing","attachmentId":72711225,"attachmentType":"pdf","work_url":"https://www.academia.edu/58169329/Lipid_occurrence_distribution_and_degradation_to_flavour_volatiles_during_tea_processing","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/58169329/Lipid_occurrence_distribution_and_degradation_to_flavour_volatiles_during_tea_processing"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="1" data-entity-id="11251295" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/11251295/Characterization_of_volatile_components_of_tea_flowers_Camellia_sinensis_growing_in_Kangra_by_GC_MS">Characterization of volatile components of tea flowers (Camellia sinensis) growing in Kangra by GC/MS</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="27181324" href="https://independent.academia.edu/ManishaKumari18">Manisha Kumari</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Natural product communications, 2011</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Characterization of volatile components of tea flowers (Camellia sinensis) growing in Kangra by GC/MS","attachmentId":46792289,"attachmentType":"pdf","work_url":"https://www.academia.edu/11251295/Characterization_of_volatile_components_of_tea_flowers_Camellia_sinensis_growing_in_Kangra_by_GC_MS","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/11251295/Characterization_of_volatile_components_of_tea_flowers_Camellia_sinensis_growing_in_Kangra_by_GC_MS"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div 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