Characteristic of phenotype, amino acids and volatile compounds for fresh tea leaves of Korean tea cultivars (Camellia sinensis (L.) O. Kuntze)

Characteristic of phenotype, amino acids and volatile compounds for fresh tea leaves of Korean tea cultivars (Camellia sinensis (L.) O. Kuntze)

Abstract Tea (Camellia sinensis (L.) O. Kuntze) is a popular beverage consumed worldwide. To establish fundamental scientific data, we analyzed the amino acids and volatile compounds in seven tea cultivars grown in Korea investigated phenotype also. Phenotypically, the leaf area and greenness index...

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Bibliographic Details
Main Authors: Suyoung Kang, So Jin Lee, YongHee Kwon, Doo-Gyung Moon, Jung Hun Sun, Kyu-Won Hwang, Joon-Kwan Moon
Format: Article
Language:English
Published: SpringerOpen 2024-07-01
Series:Applied Biological Chemistry
Subjects:
Amino acid
Characteristic
Fresh tea leaves
Korean tea plant
Volatile compounds
Online Access:https://doi.org/10.1186/s13765-024-00919-1

Internet

https://doi.org/10.1186/s13765-024-00919-1

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