Abstract
The relative amounts of chlorophyll, leucine, α-alanine and α-ketoisocaproic acid in tea leaves, and those of carotenoids, β-ionone, dihydroactinidiolide, theaspirone, β-amyrin, acetate, trans-2-hexenal and phenlacetaldehyde in processed black tea have been found to vary with climatic conditions, and indicate the mechanism of flavour development in tea. These variations are related to the degree of CO 2 fixation, and the extent of intra- as compared with extra- chloroplastidic biosynthetic reactions. Evidence is discussed that extra-chloroplastidic biogenesis of terpenoid compounds from leucine leads to the development of tea flavour, whereas intrachloroplastidic fixation of CO 2, and the consequent derivation of terpenoids from acetate results in the production of teas without flavour. The leucine pathway for terpenoid biogenesis operates in conditions of climatic stress which limit CO 2 fixtation in the leaf, whereas the acetate pathway predominates in conditions of vigorous growth.
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