# Comprehensive comparison of potential flavor-active peptides, amino acids and pigments accumulation in different altitudes cultivated albino teas

## TL;DR

This study compares flavor compounds in albino tea grown at different altitudes, finding more amino acids and certain pigments at lower altitudes.

## Contribution

The study identifies 326 new peptides in albino tea and reveals altitude-specific differences in flavor and pigment compounds.

## Key findings

- Low-altitude tea had higher amino acid content, including theanine and glutamic acid.
- Lutein and β-carotene were more abundant in low-altitude tea and increased during processing.
- 24 potential umami and 19 bitter peptides were predicted, with 78 and 193 unique peptides in low- and high-altitude samples, respectively.

## Abstract

Albino tea was known for umami and exhibited varying flavors responding to cultivation and processing, necessitating further exploration. In this study, peptidomics and targeted metabolomics unraveled crucial taste related compounds in low-altitude (L) and high-altitude (H) samples. >300 peptides were newly identified via de novo sequencing, with 24 umami and 19 bitter peptides predicted with potential active cores. Total amino acids content was higher in L (31.62 mg/g) than in H (28.35 mg/g), with theanine and glutamic acid accounting for 54.29 % and 2.02 %, compared to 54.95 % and 7.47 % in H, respectively. Lutein and β-carotene were more abundant at L (> 400 μg/g) than at H (∼200 μg/g), and significantly increased during processing. Epigallocatechin gallate reached 65.18 mg/g in L that higher than H (58.66 mg/g). These findings expanded the understanding of flavor peptides in albino tea and will underscore the importance of altitude-specific strategies achieving premium quality.

•326 peptides in ‘Baiye 1’ tea leaves newly identified by de novo sequencing•78 peptides were unique to L_FLs, 193 peptides were unique to H_FLs•24 potential umami and 19 bitter flavor peptides were predicted by modeling•Low-altitude leaves had more amino acids, especially theanine and glutamic acid•Carotenoids like lutein and β-carotene were more abundant in low-altitude tea

326 peptides in ‘Baiye 1’ tea leaves newly identified by de novo sequencing

78 peptides were unique to L_FLs, 193 peptides were unique to H_FLs

24 potential umami and 19 bitter flavor peptides were predicted by modeling

Low-altitude leaves had more amino acids, especially theanine and glutamic acid

Carotenoids like lutein and β-carotene were more abundant in low-altitude tea