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dc.contributor.authorKfoury, Nicole
dc.contributor.authorMorimoto, Joshua
dc.contributor.authorKern, Amanda
dc.contributor.authorScott, Eric R.
dc.contributor.authorOrians, Colin M.
dc.contributor.authorAhmed, Selena
dc.contributor.authorGriffin, Timothy S.
dc.contributor.authorCash, Sean B.
dc.contributor.authorStepp, John R.
dc.contributor.authorXue, Dayuan
dc.contributor.authorLong, Chunlin
dc.contributor.authorRobbat, Albert Jr.
dc.date.accessioned2018-10-22T20:30:46Z
dc.date.available2018-10-22T20:30:46Z
dc.date.issued2018-10
dc.identifier.citationKfoury, Nicole, Joshua Morimoto, Amanda Kern, Eric R. Scott, Colin M. Orians, Selena Ahmed, Timothy Griffin, Sean B. Cash, John Richard Stepp, Dayuan Xue, Chunlin Long, and Albert Jr. Robbat. "Striking changes in tea metabolites due to elevational effects." Food Chemistry 264(October 2018): 334-341. DOI:10.1016/j.foodchem.2018.05.040.en_US
dc.identifier.issn0308-8146
dc.identifier.urihttps://scholarworks.montana.edu/xmlui/handle/1/14938
dc.description.abstractClimate effects on crop quality at the molecular level are not well-understood. Gas and liquid chromatography–mass spectrometry were used to measure changes of hundreds of compounds in tea at different elevations in Yunnan Province, China. Some increased in concentration while others decreased by 100’s of percent. Orthogonal projection to latent structures-discriminant analysis revealed compounds exhibiting analgesic, antianxiety, antibacterial, anticancer, antidepressant, antifungal, anti-inflammatory, antioxidant, anti-stress, and cardioprotective properties statistically (p = 0.003) differentiated high from low elevation tea. Also, sweet, floral, honey-like notes were higher in concentration in the former while the latter displayed grassy, hay-like aroma. In addition, multivariate analysis of variance showed low elevation tea had statistically (p = 0.0062) higher concentrations of caffeine, epicatechin gallate, gallocatechin, and catechin; all bitter compounds. Although volatiles represent a small fraction of the total mass, this is the first comprehensive report illustrating how normal variations in temperature, 5 °C, due to elevational effects impact tea quality.en_US
dc.language.isoenen_US
dc.rightsThis Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).en_US
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en_US
dc.titleStriking changes in tea metabolites due to elevational effectsen_US
dc.typeArticleen_US
mus.citation.extentfirstpage334en_US
mus.citation.extentlastpage341en_US
mus.citation.journaltitleFood Chemistryen_US
mus.citation.volume264en_US
mus.identifier.categoryLife Sciences & Earth Sciencesen_US
mus.identifier.doi10.1016/j.foodchem.2018.05.040en_US
mus.relation.collegeCollege of Education, Health & Human Developmenten_US
mus.relation.departmentHealth & Human Development.en_US
mus.relation.universityMontana State University - Bozemanen_US
mus.data.thumbpage6en_US
mus.contributor.orcidAhmed, Selena|0000-0001-5779-0697en_US


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