Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons.

@article{Fang2017VariationOT,
  title={Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons.},
  author={R. Fang and S. Redfern and D. Kirkup and E. Porter and G. Kite and L. Terry and Mark J Berry and M. Simmonds},
  journal={Food chemistry},
  year={2017},
  volume={220},
  pages={
          517-526
        }
}
This is the first study to use chemometric methods to differentiate among 21 cultivars of Camellia sinensis from China and between leaves harvested at different times of the year using 30 compounds implicated in the taste and quality of tea. Unique patterns of catechin derivatives were observed among cultivars and across harvest seasons. C. sinensis var. pubilimba (You 510) differed from the cultivars of C. sinensis var. sinensis, with higher levels of theobromine, (+)-catechin, gallocatechin… Expand
Metabolomics analysis of Camellia sinensis with respect to harvesting time.
Seasonal Theanine Accumulation and Related Gene Expression in the Roots and Leaf Buds of Tea Plants (Camellia Sinensis L.)
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