Quantitatively Unravelling the Impact of High Altitude on Oolong Tea Flavor from Camellia sinensis 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.

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

“…Water-extractable substances are soluble substances extracted from tea leaves using boiling water under defined conditions [ 45 ]. The main substances in the water-extractable, including polyphenols such as caffeine, catechins, and free amino acids determine the consistency and taste of the tea infusion and are considered to be one of the most important indicators of tea quality [ 46 ]. We found that in the white peony tea group, there were no significant differences in the content of water-extractable substances between SP and AP.…”

Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (Camellia sinensis cv. Yashixiang Dancong) in Winter

“…Headspace solid-phase microextraction (HS-SPME) was used to extract the volatile components of tea leaves [ 2 ]. The DT and FLs were ground into a fine powder in a mortar and pestle using liquid nitrogen.…”

“…FHDC stands out for its unique aroma and diverse fragrance profiles, which are shaped by factors such as its cultivar, manufacturing processes and environmental conditions [ 2 , 3 , 4 ]. Harsh conditions like low humidity, intense light and dry heat in summer and autumn often degrade the quality of tea leaves [ 1 , 5 ], while the mild temperatures and high humidity of spring enhance it.…”

The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong

“…Identification and quantification of volatiles were performed with headspace gas chromatography as in Chen et al [31] using an Agilent 1890B gas chromatograph and a 5977A mass spectrometer (Agilent, Santa Clara, CA, USA) with an HP-5 MS column (30 m × 0.25 mm × 0.25 µm film thickness). A solid-phase microextraction device consisting of divinylbenzene/carboxylic acid/polydimethylsiloxane (DVB/CAR/PDMS) fibers (50/30 µm inner diameter, 2 cm length; Supelco, Darmstadt, Germany) was inserted into headspace vials and compounds were extracted at 80 • for 40 min.…”

“…where RT(x) is the retention time of compound x and RT(n) and RT(n + 1) are the retention times of alkanes with carbon numbers n and n + 1 that immediately preceded and followed the elution of the compound [31].…”