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
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植物化学
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分析化学
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感官科学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2024
·
IF 5.6
Lijie Zhu,Yueying Pan,Yingyan Li,Yingjie Zhou,He Liu,Xiuying Liu
The interaction mechanism between soyasaponin (Ssa) and bitter receptors/mucin, as well as the saliva interface behavior of Ssa, were investigated to explore the presentation mechanism of Ssa bitterness and astringency (BA). Strong bitterness arising from high Ssa concentrations (0.5–1.5 mg/mL) had a masking effect on astringency. At Ssa concentrations of 1.0–1.5 mg/mL, Ssa micelles altered the structure of mucin, exposing its internal tryptophan to a more polar environment. At Ssa concentrations of 0.05–1.50 mg/mL, its reaction with mucin increased the aggregation of particles in artificial saliva, which reduced the frictional lubricating properties of oral saliva. Ssa-mucin interactions affected the salivary interfacial adsorption layer, and their complexes synergistically reduced the interfacial tension. Ssa monomers and soyasapogenols bind to bitter receptors/mucin via hydrogen bonding and hydrophobic interactions. Class A Ssa binds more strongly than class B Ssa, and thus likely presents a higher BA. In conclusion, Ssa interacts with bitter receptors/mucin causing conformational changes and aggregation of salivary mucin, resulting in diminished frictional lubricating properties of oral saliva. This, in turn, affects taste perception and gustatory transmission.
研究领域:
食品科学
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分子生物学
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产品关联
DOI
高影响因子
npj Science of Food
·
2022
·Vol. 6
·期 1
·1-8
·
IF 7
Chen Yu-Hong,Zhang Yan-Hong,Chen Gen-Sheng,Yin Jun-Feng,Chen Jian-Xin,Wang Fang,Xu Yong-Quan
Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical determination. The major tea phenolic acids and quercetin-3- O -rutinoside (Que-rut) were significantly positively correlated with the bitterness ( r = 0.757, p < 0.01; r = 0.605, p < 0.05) and astringency ( r = 0.870, p < 0.01; r = 0.576, p < 0.05) of green tea infusion. The phenolic acids have a sour and astringent taste, whereas Que-rut has a mild astringent taste. Phenolic acids and Que-rut can increase the bitterness of epigallocatechin gallate (EGCG). However, these components behaved differently for astringency on EGCG. Gallic acid (GA) enhances the astringency throughout all the concentrations in this study. While it seemed to be double effects of caffeic acid (CA), chlorogenic acid (CGA), and Que-rut on that, i.e., the inhibition at lower concentrations (CA: 0–0.2 mM; CGA: 0–0.2 mM; Que-rut: 0–0.05 mM) but enhancement at higher ones. The phenolic acids and Que-rut interacted synergistically with tea infusion and as their concentration increased, the synergistic enhancement of the bitterness and astringency of tea infusion increased. These findings help provide a theoretical basis for improving the taste of middle and green tea.
研究领域:
食品科学
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茶叶研究
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产品关联
DOI
PubMed
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WANG Lixia,DU Guorong,LIU Pei,WANG Xuehui,ZHAO Pengtao,ZHANG Qianting,LEI Xiaoqing,YUAN Huanhuan,CHEN Tongguo,WANG Xiaoyu
Since the grape skin and seed contain different phenolic substances, the proportion of the skin and seed will affect the wine mouthfeel during the wine making process. During the wine ageing, the interaction between flavanols with anthocyanins is an important reaction and considered linked to astringency. Hence, a major question is whether changing the skin-seed ratio will affect the polymerization of phenolic substances in wine, thus affecting the astringency of wine. To answer this, astringency of wine was studied by changing the content of grape skins and seeds by SDS-PAGE, fluorescence quenching and sensory taste. Besides, acetaldehyde-mediated condensation reaction between different flavan-3-ols and malvidin-3-glucoside were studied in model solution. The result showed that grape skins and seeds contribute differently to astringency sensation, mainly because of the difference in the type and content of flavanols and anthocyanins contained in them. In addition, acetaldehyde-induced flavan-3-ols: anthocyanin mixture presents a strong effect toward the interaction with BSA when compared to other phenolic combinations. Furthermore, it was observed that the protein-binding ability of the polyphenols in red wine has a strong correlation with the wine astringency intensity.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Linna Song,Xiaohan Sun,Baohui Shi,Weiming Yang,Wen Ma
Condensed tannins are essential components in red wines, which not only contribute to their astringency effect but also determine wine quality. However, the evolution of tannins during vinification and wine aging remains unclear. Hence, this investigation analyzed the chemosensory characteristics of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and MerlotCanalysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlotred wine during an industrial-scale winemaking procedure, via both non-targeted UPLC–Q-ToF and QDA techniques. The results indicated that Marselan exhibited the highest total tannins content, galloylation, prodelphinidins and astringency intensity among the three studied varieties. 13 tannins molecules were found to be the key molecule tannins (VIP>1) during Marselan aging evolution, whereas 14 and 15 molecule tannins were revealed as the key (VIP>1) in Cabernet Sauvignon and Merlot wines, respectively. Furthermore, the sensory results demonstrated that, after aging for 9 months, the astringency sub-quality of Merlot wine evolved at a slower rate than the other two. Additionally, astringency intensity was significantly positively ( p < 0.001) correlated with total tannins, mDP, and (E)G% for all three varieties, while astringency sub-quality was significantly negatively ( p < 0.001) correlated with total tannins and (E)G%, according to a correlation analysis of chemosensory metabolomic results. For Marselan, Cabernet Sauvignon, and Merlot, respectively, DP5-C, DP1-C, and the majority of key tannins (VIP>1) significantly adversely correlate with astringency sub-quality.
研究领域:
食品科学
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感官分析
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葡萄栽培学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·
IF 3.5
Qianyu Shen,Jiaxin You,Zhike Xie,Junhui Zhang,Quancheng Zhou,Zheng Ruan
BACKGROUND Phenolic acids, such as chlorogenic acid (CGA) and rosmarinic acid (RA), are added to plant-based beverages as nutritional supplements to enhance their health benefits. However, these compounds can also interfere with the astringency-reducing effect of tannase. This study employed electronic tongue analysis, enzyme inhibition kinetics, spectroscopy, molecular docking and molecular dynamics simulations to investigate the inhibitory mechanisms of CGA and RA on tannase-mediated deastringency. RESULTS Our research results indicate that CGA can inhibit tannase-mediated deastringency. It, along with RA, inhibits tannase activity in a non-competitive manner and quenches its intrinsic fluorescence through static quenching. The binding of CGA and RA to tannase led to the exposure of aromatic amino acid residues and a more polar microenvironment. Fourier transform infrared spectroscopy showed that CGA and RA reduced the α -helix and β -turn content in tannase, while increasing the unordered coil content. Molecular docking and dynamics simulations revealed that CGA and RA bind tightly to tannase primarily through hydrogen bonds and van der Waals interactions, occupying the substrate-binding site and thus inhibiting tannase's astringency-reducing activity. Additionally, other polyphenols, such as epicatechin, hesperidin and naringin, were also found to inhibit tannase activity. CONCLUSION The study demonstrated that CGA and RA inhibit the astringency-removal activity of tannase, offering important mechanistic insights for the development of plant-based beverages and deastringency techniques. © 2025 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Qinghao Zhao,Guorong Du,Pengtao Zhao,Anque Guo,Xiaomeng Cao,Chenyaqiong Cheng,Hui Liu,Fei Wang,Yuefan Zhao,Yan Liu,Xiaoyu Wang
Contribution of various phenols on wine astringency profiles was far from clear explanations. To effectively describe wine astringency profiles and determined the function of tannins/matrix (pH and ethanol), multiple chemical analyses combined RATA (Rate-all-that-apply) sensory method were applied in Cabernet Sauvignon and model wines. Results showed that polymeric flavanols determined the bulk of wine astringency intensity, oligomeric tannins enriched the smoothness and periodontium astringency, and monomeric phenol enhanced overall astringency intensity through synergistic effect. Astringency balance was effectively quantification, and its potential correlation relationship with epicatechin extension subunit (0.83) and fluorescence peak shift (0.75) cannot be ignored. The astringency profiles of condensed tannins with anthocyanins were enhanced. Low-pH (from 3.8 to 3.0) enhanced astringency by increasing the tannins affinity to proteins, while ethanol (from 10.0 % ∼ 15.0 %) decreased the hydrophobicity bond between tannins-protein interaction. This paper provided new insights to explain wine astringency profiles and a reference for astringency modification during winemaking.
研究领域:
食品科学
·
感官分析
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Long-Jie Xu,Qing-Qing Cao,Si-Han Deng,Wen-Jiang Dong,Qian Zou,Yong-Quan Xu,Xing-Hui Li
In this study, the effect of calcium ions (Ca 2+ ) on the astringency sensation in green tea infusion was explored using sensory evaluation, in vitro oral soft tribology, and targeted metabolomics. Ca 2+ enhanced the astringency intensity (from 2 to 6) and the turbidity (from 10.0 to 83.3), and decreased the particle size (from 1468.0 to 817.65) in cold-brewing tea. Catechins influenced the astringent sensation in the presence of Ca 2+ and the content of (−)-Epicatechin, (−)-Epigallocatechin, and (−)-Epigallocatechin gallate (EGCG) solution in green tea infusion after oral processing all reduced. The friction coefficient of hot-brewed tea (μ, 1.6–2.8) was greater than that of cold-brewed tea (μ, 1.0–2.6), and EGCG increased with the enlarged Ca 2+ concentrations. Ca 2+ increased the astringency mainly through catechins and saliva lubrication. The in vitro soft oral tribology could be usefully explored the enlarged astringency sensation by Ca 2+ , and applied to the astringency regulation of beverages.
研究领域:
食品科学
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生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yuming Wei,Xuchao Yin,Huiting Wu,Mengjie Zhao,Junlan Huang,Jixin Zhang,Tiehan Li,Jingming Ning
Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and β-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and β-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor–taste interactions.
研究领域:
食品科学
·
茶叶加工
·
风味化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yuchuan Li,Chang He,Xinlei Yu,Jingtao Zhou,Wei Ran,Yuqiong Chen,Dejiang Ni
This study investigated the influence mechanism of red-light withering on the taste quality of black tea. Compared with natural withering (control), red-light withering (RLW) can significantly improve the taste quality of the summer-autumn black tea by reducing its bitterness and astringency . Specifically, RLW was shown to have a greater impact on the amino acids and theaflavins of tea, with an increase of 10.6% and 25.6% in their content after RLW, respectively. The increase in amino acid content is mainly attributed to the content increase of the protein-amino acids induced by the up-regulated expression of phenylalanine and tryptophan synthesis genes as well as the activity of peptidases. Additionally, RLW can inhibit the down-regulation of key genes in catechin synthesis to increase the content of partial catechins (EGC and GCG). Meanwhile, RLW can also significantly increase the enzyme activity of polyphenol oxidase and peroxidase and promote the formation of theaflavins in the fermentation stage. This study provides a theoretical basis for improving black tea withering technology and withering equipment.
研究领域:
农业科学
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食品科学
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植物生理学
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代谢组学
·
转录组学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Hujun Xie,Han Wang,Min Huang,Ying Gao,Qing-Qing Cao,Hao Li,Qingbo Jiao,Gerui Ren,Yong-Quan Xu
(−)-Epigallocatechin-3-gallate (EGCG) is the main active component of tea polyphenols, which endows tea with bitter and astringent taste and is susceptible to degradation in presence of light, heat and oxygen. In this study, whey protein isolate (WPI) and β-cyclodextrin (β-CD) were used to prepare the WPI-β-CD nanocomplexes for masking the bitter taste and protecting EGCG. The encapsulation efficiency of EGCG by WPI-β-CD nanocomplexes reached to 79.61%. Sensory evaluation indicated that the bitter and astringent taste of EGCG was masked. FTIR results suggested that the WPI/β-CD-EGCG nanocomplexes were formed through electrostatic, hydrogen bonding and hydrophobic interactions among WPI, β-CD and EGCG. The molecular mechanism of taste masking was preliminarily investigated by molecular docking, suggesting that the bitter and astringent taste moiety of EGCG was inserted into the hydrophobic cavity of β-CD, thereby masking the bitter and astringent taste of EGCG. The results of in vitro gastrointestinal experiments and scanning electron microscopy indicated that the WPI-β-CD nanocomplexes effectively encapsulated EGCG and achieved sustained release in simulated gastrointestinal conditions, thus showing potential application prospects in tea beverages and related areas.
研究领域:
食品科学
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纳米技术
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饮料技术
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感官科学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2021
·
IF 5.182
Qing-Qing Cao,Yan-Qing Fu,Jie-Qiong Wang,Liang Zhang,Fang Wang,Jun-Feng Yin,Yong-Quan Xu
Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin , the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterness and astringency, caused by roasting, may be attributed to the decreasing of flavonoids glycosides and procyanidins, whereas the enhancing of sweet aftertaste to the increasing of gallic acid. Besides, l -theanine flavan-3-ols adducts ( N -ehtyl-2-pyrrolidinone substituted flavan-3-ols) increased dramatically at 130 °C compared with 105 °C, with the reduction of l -theanine and flavan-3-ols. Meanwhile, high temperature hampered the volatiles’ diversity and intensity, resulting from the lowering of floral volatiles, i.e., β-ionone, jasmine, and nerolidol, yet the nitrogen-containing heterocyclic compounds increased, e.g., pyrroles and pyrazines. The results can help to comprehensively understand the influences of roasting technology on the flavor and chemistry of oolong tea.
研究领域:
食品科学
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化学
·
代谢组学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）