npj Science of Food
·
2025
·Vol. 9
·期 1
·1-11
·
IF 7.8
Ye Zhibin,Huang Wenjing,Chen Zhenbin,Zhang Jixin,Hu Chenxin,Zhou Huan,Xu Qian,Ning Jingming
Drying plays a crucial role in shaping tea’s quality. This study investigated the effects of sun drying, hot-air drying, and combined drying on the taste profile of crude Ancha tea (CAT) by using sensory analysis and metabolomics methods. One-way analysis of variance and multivariate statistical analysis identified 33 key differential metabolites in CAT, including six substances with a dose over threshold (Dot) > 1 that contributed to bitterness and astringency: (−)-epicatechin gallate, (−)-epigallocatechin gallate, kaempferol-3-glucoside, quercetin-3-glucoside, myricetin-3-galactoside, and kaempferol-3-rutinoside. Sun drying reduced the levels of (−)-epicatechin gallate, (−)-epigallocatechin gallate, and kaempferol-3-rutinoside but increased the levels of kaempferol-3-glucoside, quercetin-3-glucoside, and myricetin-3-galactoside, thereby reducing the bitterness and astringency of CAT. Taste addition experiments confirmed that these six target compounds were the main contributors to the differences in bitterness and astringency between the CAT samples prepared using different drying methods. Moreover, the experiments demonstrated that caffeine significantly enhanced the intensity of bitterness.
研究领域:
食品科学
·
植物化学
·
分析化学
·
感官科学
·
代谢组学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 17
·2662
·
IF 5.561
Xiangying Yu,Xiaochun Chen,Yuting Li,Lin Li
To reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (Citrus reticulata“Chachi” andCitrus reticulata“Ponkan”), prepared under three drying methods (sun-drying (SD), hot-air-drying (AD), and freeze-drying (FD)), were analyzed by GC-MS, odor activity values (OAVs), and GC-IMS. GC-MS data indicated that SD was favorable to preserve terpenic alcohols (linalool, α-terpineol and terpinene-4-ol), β-cymene, methyl methanthranilate, and monoterpenes; while AD was favorable to preserve aliphatic aldehydes and sesquiterpenes; and SD was more similar with AD in GC-MS analysis of volatile profile (of higher MW) for both cultivars from the PCA outcome. Furthermore, significant difference in volatile isomeric composition of different samples was also clearly demonstrated through extracted ion chromatogram (EIC) by GC-MS analysis. GC-IMS analysis showed the favorability of FD to preserve ketones, phenols, esters, and aromatic aldehydes; and SD was more similar with FD in GC-IMS analysis of volatile profile (of smaller MW) for both cultivars from the PCA outcome. Moreover, the OAVs indicate that 2-methoxy-4-vinylphenol contributed much to the flavor of dried Ponkan peel, while 2-methoxy-4-vinylphenol, methyl methanthranilate, and methyl anthranilate played an important role in the flavor of dried Chachi peel; and the highest OAVs for monoterpenes were observed at SD for both cultivars. Thus, the combination of GC-MS and GC-IMS analyses with PCA in this paper suggested the superiority of SD to preserve volatiles and characteristic aroma in dried citrus peel, and that SD contributed much to the quality of dried Chachi peel.Keywords:citrus peel;volatile compounds;sun-drying (SD);hot-air-drying (AD);freeze-drying (FD);GC-MS;GC-IMS
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 12
·1740
·
IF 5.561
Cong Liu,Chao Wang,Tingting Zheng,Miaomiao Zhao,Wanying Gong,Qiaomei Wang,Liang Yan,Wenjie Zhang
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone,β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.Keywords:sun-dried black tea;odor-active compound;gas chromatography–olfactometry;odor activity value;aroma recombination;omission test
研究领域:
食品科学
·
分析化学
·
农业化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dongsheng Hu,Gaoji Yang,Xiaogang Liu,Yuyue Qin,Fujie Zhang,Zhiqing Sun,Xinle Wang
Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products.
研究领域:
食品科学
·
农业工程
·
化学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Dongsheng Hu,Xiaogang Liu,Yuyue Qin,Jiatong Yan,Rongmei Li,Qiliang Yang
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
研究领域:
食品科学
·
农业工程
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）