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New Research Sheds More Light on Genetic Makeup of Tea

Free amino acids (FAAs) positively determine the tea quality, notably theanine, endowing umami taste of tea infusion. The post New Research Sheds More Light on Genetic Makeup of Tea appeared first on Sci.News: Breaking Science News.

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Dec 26, 2024 - 15:45
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New Research Sheds More Light on Genetic Makeup of Tea
By analyzing the variation of FAAs among 339 tea accessions in two years, we can know that the determined components of FAAs including arginine, glutamine, glutamate, alanine, and theanine with the highest diversity index differed among different genetic resources and intraspecific accessions. Meanwhile, their amounts in Camellia sinensis were all significantly higher than in the wild relatives. The study confirmed the significant opposite trend between chlorophyll and FAA profiles. Image credit: Sci.News.

Free amino acids (FAAs) positively determine the tea quality, notably theanine, endowing umami taste of tea infusion.

The post New Research Sheds More Light on Genetic Makeup of Tea appeared first on Sci.News: Breaking Science News.

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