Proteomic analysis of “Oriental Beauty” oolong tea leaves with different degrees of leafhopper infestation

2020 ◽  
Vol 34 (15) ◽  
Author(s):  
Han‐Ju Chien ◽  
Man‐Miao Yang ◽  
Wei‐Chen Wang ◽  
Xiang‐Gui Hong ◽  
Yi‐Feng Zheng ◽  
...  
Keyword(s):  
Proteomic Analysis ◽  
Tea Leaves ◽  
Oolong Tea

scholarly journals Utilization of a Gas-Sensing System to Discriminate Smell and to Monitor Fermentation during the Manufacture of Oolong Tea Leaves

Micromachines ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 93
Author(s):  
Ting-Shiang Tseng ◽  
Mei-Hui Hsiao ◽  
Po-An Chen ◽  
Shu-Yen Lin ◽  
Shih-Wen Chiu ◽  
...  
Keyword(s):  
Gas Sensing ◽  
Critical Factor ◽  
Current Method ◽  
Sensory Function ◽  
Oxide Semiconductor ◽  
Tea Leaves ◽  
Linear Discriminant ◽  
Oolong Tea ◽  
Olfactory Sense ◽  
On Line

The operational duration of shaking tea leaves is a critical factor in the manufacture of oolong tea; this duration influences the formation of its flavor and fragrance. The current method to control the duration of fermentation relies on the olfactory sense of tea masters; they monitor the entire process through their olfactory sense, and their experience decides the duration of shaking and setting. Because of this human factor and olfactory fatigue, it is difficult to define an optimum duration of shaking and setting; an inappropriate duration of shaking and setting deteriorates the quality of the tea. In this study, we used metal-oxide-semiconductor gas sensors to establish an electronic nose (E-nose) system and tested its feasibility. This research was divided into two experiments: distinguishing samples at various stages and an on-line experiment. The samples of tea leaves at various stages exhibited large differences in the level of grassy smell. From the experience of practitioners and from previous research, the samples could be categorized into three groups: before the first shaking (BS1), before the shaking group, and after the shaking group. We input the experimental results into a linear discriminant analysis to decrease the dimensions and to classify the samples into various groups. The results show that the smell can also be categorized into three groups. After distinguishing the samples with large differences, we conducted an on-line experiment in a tea factory and tried to monitor the smell variation during the manufacturing process. The results from the E-nose were similar to those of the sense of practitioners, which means that an E-nose has the possibility to replace the sensory function of practitioners in the future.

scholarly journals Aged leaves effect on essential components in green and oolong tea

2014 ◽  
Vol 3 (2) ◽  
pp. 54-58 ◽  
Author(s):  
MM Rahman ◽  
MA Kalam ◽  
MA Salam ◽  
MR Rana
Keyword(s):  
Ascorbic Acid ◽  
Green Tea ◽  
Biochemical Analysis ◽  
Ph Value ◽  
Tea Leaves ◽  
Oolong Tea ◽  
Essential Components ◽  
Tea Leaf

Tea leaf encompasses essential components like caffeine, polyphenol, lipid etc. The study was conducted to find out the essential constituents in green and oolong tea from aged tea leaves during the year of 2012. Tea leaves with different plucked aged were collected from Lackatoorah Tea Estate at sylhet district in Bangladesh. Collected leaves were processesed to make desirable samples for biochemical analysis in the laboratory of Department of Food Enginnering and Tea Technology, SUST. Results revealed that the essential constituents like moisture, caffeine, polyphenol, lipid, protein, ash, ascorbic acid, acidity and pH value in green tea made from different aged leaves were found slightly higher than oolong tea, ranged from 6.38±1.06 to 3.49±0.59%; 4.91±0.82 to 1.49±0.24%; 30.88±5.15 to 18.23±3.04%; 7.50±1.25 to 9.58±1.59%; 13.15±2.19 to 17.33±2.88%; 3.87±1.65 to 7.86±1.31%; 48.4±8.05 to 21.3±3.55(mg); 2.13±0.68 to 1.18±0.19% and 5.52±0.11 to 5.97±0.18%, respectively. Similarly, the moisture, caffeine, polyphenol, lipid, protein, ash, ascorbic acid, acidity and pH value from different aged leaves were found in oolong tea from 6.19±1.04 to 2.98±0.49%; 4.68±0.78 to 1.11±0.19%; 20.89±3.48 to 8.23±1.37%; 6.40±1.07 to 9.13±1.52%; 13.03±2.17 to 17.19±2.86%; 3.44±0.58 to 7.57±1.27% 6.44±1.08 to 0.98±0.17 (mg); 2.02±0.34to 1.02±0.17% and 5.53±0.11 to 5.97±0.20%, respectively. Therefore, young tea leaves (i.e. 5 to 8 days tea leaves) should be plucked for considering useful constituents in processed green tea and oolong tea. DOI: http://dx.doi.org/10.3329/ijarit.v3i2.17845 Int. J. Agril. Res. Innov. & Tech. 3 (2): 54-58, December, 2013

scholarly journals Crystal Structures of Flavone C-Glycosides from Oolong Tea Leaves: Chafuroside A Dihydrate and Chafuroside B Monohydrate

2019 ◽  
Vol 67 (9) ◽  
pp. 935-939
Author(s):  
Yasunori Iwao ◽  
Hitoshi Ishida ◽  
Shin-ichiro Kimura ◽  
Toshiyuki Wakimoto ◽  
Hiromu Kondo ◽  
...  
Keyword(s):  
Crystal Structures ◽  
Tea Leaves ◽  
Oolong Tea

scholarly journals (S)-Linalyl, 2-Phenylethyl, and Benzyl Disaccharide Glycosides Isolated as Aroma Precursors from Oolong Tea Leaves

1994 ◽  
Vol 58 (8) ◽  
pp. 1532-1534 ◽  
Author(s):  
Wenfei Guo ◽  
Ryuji Hosoi ◽  
Kanzo Sakata ◽  
Naoharu Watanabe ◽  
Akihito Yagi ◽  
...  
Keyword(s):  
Tea Leaves ◽  
Oolong Tea ◽  
Aroma Precursors

cis- andtrans-Linalool 3,7-Oxides and Methyl Salicylate Glycosides and (Z)-3-Hexenylβ-D-Glucopyranoside as Aroma Precursors from Tea Leaves for Oolong Tea

1996 ◽  
Vol 60 (11) ◽  
pp. 1815-1819 ◽  
Author(s):  
Jae-Hak Moon ◽  
Naoharu Watanabe ◽  
Yasuyuki Ijima ◽  
Akihito Yagi ◽  
Kanzo Sakata
Keyword(s):  
Methyl Salicylate ◽  
Tea Leaves ◽  
Oolong Tea ◽  
Aroma Precursors

scholarly journals Changes of phenolic compounds of tea leaves during Oolong tea process

2014 ◽  
Vol 17 (1) ◽  
pp. 67-75
Author(s):  
Tram Ngoc Nguyen ◽  
Oanh Ngoc Huynh ◽  
Hien Phuoc Phan
Keyword(s):  
Phenolic Compounds ◽  
Green Tea ◽  
The Other ◽  
Tea Leaves ◽  
Total Polyphenols ◽  
Oolong Tea ◽  
Other Hand ◽  
Green Tea Leaves

It was believed that provided photographs of changes of total polyphenols (TPP), tannin, theaflavins (TF), thearubigins (TR) contents and total colour liquids. Green tea leaves were going through the stages: fresh tea → withering → incubated 1 → aromatic spin 1 → incubated 2 → aromatic spin 2 →fried inactivated enzymes. Tea samples in the stages were provided by Cau Tre tea factory. Tea samples were divided into two groups: the activated and inactivated enzyme groups – microwave was applied to treated the activated enzyme one. Tea samples after the inactivation were conducted. The results showed that TPP and tannin contents generally decreased. Changes of theaflavin contents were contrast to tannin contents. On the other hand, theaflavin and thearubigin are the major polyphenols that determine on the quality of Oolong tea.

Uji Aktivitas Sitotoksik Ekstrak Etanol dari Variasi Teh Daun Sirsak (Annona muricata Linn) Terhadap Larva Udang (Artemia salina Leach)

2016 ◽  
Vol 6 (1) ◽  
pp. 13
Author(s):  
Mega Yulia ◽  
Devahimer Harsep Rosi
Keyword(s):  
Cytotoxic Activity ◽  
Green Tea ◽  
Ethanol Extract ◽  
Black Tea ◽  
Artemia Salina ◽  
Tea Leaves ◽  
Lc50 Value ◽  
Oolong Tea ◽  
Activity Test ◽  
Processing Techniques

A research on the cytotoxic activity of several variants leaves of the soursop (Anona muricata Linn). Soursop leaf is processed into three kinds of tea leaves are green tea, black tea, oolong tea. Cytotoxic activity test was conducted using "Brine Shrimp Lethality Test". LC50 value of the three extracts of the leaves of the soursop is 102.32 ppm for ethanol extract of green tea, black tea 38.01 ppm and 63.09 ppm for oolong tea. Soursop leaf tea processing techniques can affect the cytotoxic activity.

Geranyl 6-O-β-d-xylopyranosyl-β-d-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea

1993 ◽  
Vol 33 (6) ◽  
pp. 1373-1375 ◽  
Author(s):  
Wenfei Guo ◽  
Kanzo Sakata ◽  
Naoharu Watanabe ◽  
Ryuta Nakajima ◽  
Akihito Yagi ◽  
...  
Keyword(s):  
Tea Leaves ◽  
Oolong Tea

scholarly journals Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (Camellia sinensis) Leaves Exposed to Postharvest Stresses

2019 ◽  
Vol 20 (5) ◽  
pp. 1044 ◽  
Author(s):  
Jianlong Li ◽  
Lanting Zeng ◽  
Yinyin Liao ◽  
Dachuan Gu ◽  
Jinchi Tang ◽  
...  
Keyword(s):  
Jasmonic Acid ◽  
Camellia Sinensis ◽  
Defense Responses ◽  
Aroma Compounds ◽  
Green Leaf ◽  
Aroma Compound ◽  
Tea Leaves ◽  
Compound Formation ◽  
Wounding Stress ◽  
Oolong Tea

Characteristic aroma formation in tea (Camellia sinensis) leaves during the oolong tea manufacturing process might result from the defense responses of tea leaves against these various stresses, which involves upregulation of the upstream signal phytohormones related to leaf chloroplasts, such as jasmonic acid (JA). Whether chloroplast changes affect the formation of JA and characteristic aroma compounds in tea leaves exposed to stresses is unknown. In tea germplasms, albino-induced yellow tea leaves have defects in chloroplast ultrastructure and composition. Herein, we have compared the differential responses of phytohormone and characteristic aroma compound formation in normal green and albino-induced yellow tea leaves exposed to continuous wounding stress, which is the main stress in oolong tea manufacture. In contrast to single wounding stress (from picking, as a control), continuous wounding stress can upregulate the expression of CsMYC2, a key transcription factor of JA signaling, and activate the synthesis of JA and characteristic aroma compounds in both normal tea leaves (normal chloroplasts) and albino tea leaves (chloroplast defects). Chloroplast defects had no significant effect on the expression levels of CsMYC2 and JA synthesis-related genes in response to continuous wounding stress, but reduced the increase in JA content in response to continuous wounding stress. Furthermore, chloroplast defects reduced the increase in volatile fatty acid derivatives, including jasmine lactone and green leaf volatile contents, in response to continuous wounding stress. Overall, the formation of metabolites derived from fatty acids, such as JA, jasmine lactone, and green leaf volatiles in tea leaves, in response to continuous wounding stress, was affected by chloroplast defects. This information will improve understanding of the relationship of the stress responses of JA and aroma compound formation with chloroplast changes in tea.

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