Optimizing the Quality and Commercial Value of Gyokuro-Styled Green Tea Grown in Australia

Krahe, James; Krahe, Michelle

doi:10.3390/beverages8020022

Cited by 5 publications

(4 citation statements)

References 36 publications

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“…Shadow green tea (Matcha and Gyokuro) samples showed a statistically significant ( p < 0.05) higher number of total chlorophylls compared with the other green tea samples. This is in accordance with the literature since it has been widely described that tea grown under shade conditions contains a higher content of total chlorophylls than tea processed with other techniques [ 3 , 14 , 21 , 25 , 26 ]. Recently, insights have been provided into the regulatory mechanisms responsible for the induced synthesis of chlorophyll by shading in green tea leaves.…”

Section: Resultssupporting

confidence: 93%

HPLC–MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties

2022

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Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea, plants cultivated under a light or shadow regime, powdered or unpowdered tea, etc. These variables determine the different qualities among green teas (Matcha, Sencha, Gyokuro, etc.) and consequently their different values on the market. Our purpose is to determine if these variables can exert an influence on the chlorophyll profile and to establish a characteristic profile for specific green teas. With such an aim, we analyzed the chlorophyll profiles of 6 different green tea varieties via HPLC-hr ESI/APCI–MS2 and identified up to 17 different chlorophyll compounds. For the first time, 132-hydroxy-chlorophylls, 132-hydroxy-pheophytins, and 151-hydroxy-lactone-pheophytins have been identified in green teas. Shadow teas (Matcha and Sencha) and light-regimen green teas can be statistically differentiated by the total chlorophyll content and the a/b ratio. However, only Matcha tea contains a higher proportion of chlorophylls a and b among the green tea varieties analyzed, justifying the higher quality and price of this variety. Other chlorophyll metabolites (pheophytins, pyropheophytins, and oxidized chlorophylls) are indicative of the various processing and storage conditions.

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Section: Resultssupporting

confidence: 93%

HPLC–MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties

2022

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“…In any case, the chlorophyll content of matcha in different regions was at a high level, and the ratio of Chla/Chlb was low, which was due to the unique shading technology of matcha. The fresh tea leaves grown under shading conditions contains higher total chlorophyll content than the tea processed by other technologies ( 36 , 37 ). The Chla/Chlb can be used to evaluate the quality of matcha ( 27 ), and the tea samples with low ratio have higher quality.…”

Section: Discussionmentioning

confidence: 99%

Variations of main quality components of matcha from different regions in the Chinese market

Luo

Zhang²,

Qu³

et al. 2023

Front. Nutr.

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Matcha has a unique aroma of seaweed-like, which is popular with Chinese consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyzed the variation of main quality components of 11 matcha samples from different regions in the Chinese market. Most of matcha samples had lower ratio of tea polyphenols to amino acids (RTA), and the RTA of 9 samples of matcha was less than 10, which is beneficial to the formation of fresh and mellow taste of matcha. The total volatile compounds concentrations by HS-SPME were 1563.59 ~ 2754.09 mg/L, among which terpenoids, esters and alcohols were the top three volatile components. The total volatile compounds concentrations by SAFE was 1009.21 ~ 1661.98 mg/L, among which terpenoids, heterocyclic compounds and esters ranked the top three. The 147 volatile components with high concentration (>1 mg/L) and no difference between samples are the common odorants to the 11 samples of matcha. The 108 distinct odorants had differences among the matcha samples, which were important substances leading to the different aroma characteristics. Hierarchical cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) showed that 11 samples of matcha were well clustered according to different components. Japanese matcha (MT, MY, ML, MR, MJ) could be clustered into two categories. The aroma composition of Guizhou matcha (GM1, GM2) was similar to that of Japanese matcha, 45 volatile components (decanal, pyrazine, 3,5-diethyl-2-methyl-, 1-hexadecanol, etc. were its characteristic aroma components. The aroma characteristics of Shandong matcha and Japanese matcha (ML, MR, MJ) were similar, 15 volatile components (γ-terpinene, myrtenol, cis-3-hexenyl valerate, etc.) were its characteristic aroma components. While Jiangsu matcha and Zhejiang matcha have similar aroma characteristics due to 225 characteristic aroma components (coumarin, furan, 2-pentyl-, etc). In short, the difference of volatile components formed the regional flavor characteristics of matcha. This study clarified the compound basis of the flavor difference of matcha from different regions in the Chinese market, and provided a theoretical basis for the selection and application of matcha in drinks and tea products.

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“…Studies suggest that catechins may help reduce blood pressure, lower cholesterol levels, and enhance blood vessel function, thereby mitigating the risk of heart disease and stroke. Extracting catechins enables the formulation of dietary supplements or functional foods aimed at supporting heart health [116,117].…”

Section: Extraction Methodsmentioning

confidence: 99%

Extraction and Purification of Catechins from Tea Leaves: An Overview of Methods, Advantages, and Disadvantages

Cioanca,

Lungu,

Mita-Baciu

et al. 2024

Separations

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This review study explores the complex methods involved in the extraction and purification of polyphenols, specifically catechins, prominent compounds that are bioactive and found in plant-based extracts and foods like tea. This study also addresses the challenges that may arise from the complex chemical structure of catechins and their inherent variability across botanical sources. Despite these shortcomings and obstacles, catechins and catechin derivatives present significant potential, particularly in healthcare but also in the food industry. Their enhanced antioxidant properties have been exhaustively investigated and associated with countless health benefits, making them promising agents with numerous applications, most notably in healthcare against chronic diseases. Furthermore, catechins have numerous applications across various industries, including food and beverage, cosmetics, agriculture, and materials science. This review is a compilation of the most notable and recent research found in the literature and emphasizes the importance of continued research and innovation in catechin separation, extraction, and utilization, which hold promise for advancing human health and technological progress across multiple domains.

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Optimizing the Quality and Commercial Value of Gyokuro-Styled Green Tea Grown in Australia

Cited by 5 publications

References 36 publications

HPLC–MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties

HPLC–MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties

Variations of main quality components of matcha from different regions in the Chinese market

Extraction and Purification of Catechins from Tea Leaves: An Overview of Methods, Advantages, and Disadvantages

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