DISCRIMINATION OF SPECIALTY TEA VARIETIES COLLECTED IN NORTHERN VIETNAM BASED ON FREE AMINO ACIDS PROFILE

Tóm tắt

Green tea (Camellia sinensis L.) is one of the most popular drinks in Vietnam and has become an agricultural product with high export value. There are a lot of specialty tea varieties with distinguished flavor and taste; however, little information was found in the literature about the chemical profiles of these varieties. This study focused on the analysis of free amino acid content of C. sinensis L. varieties collected in Northern mountainous Agriculture and Forestry Science Institute (NOMAFSI) by using an Amino acid analyzer system and the discrimination of these samples by PCA statistical analysis. Our data contributed to explain the distinction in quality among unprocessed and processed tea leaves from different C. sinensis varieties. The results of this study provide a simple tool for further research on the quality control and traceability of tea products.