LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Yifan Li,Weichun Pan,Zhihui Feng,Feina Gu,Jianxin Chen,Fang Wang,Jieqiong Wang,Mingming Zhang,Chunmei Li,David Julian McClements,Junfeng Yin
Keemun tea infusion was selected as a model system under various centrifugation speeds to build a relationship among chemical composition, properties of nanoparticles in tea infusion (Tea-NPs), and tea tastes via chemical analyses, sensory evaluation, and light scattering techniques. The research results showed that the hydrodynamic radius ( R h ) of the Tea-NPs in the black tea infusion ranged from 100 to 250 nm, with a negative charge (-10 to -13 mV). The gyration radius ( R g ) and zeta-potential assessments elucidated that Tea-NPs underwent structural modifications, which altered their size, shape, and compactness. High-speed centrifugation caused the dissolution of components such as polysaccharides in the Tea-NPs, and changes in the particle compactness and aggregation altered the structure of the Tea-NPs, resulting in an increase in R h , while reducing the bitterness and enhancing the overall flavor of the tea infusion. This study highlights the important role of Tea-NPs in tea quality evaluation and their potential to drive innovative methods for improving tea product quality.
研究领域:
食品科学
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茶学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 13
·期 1
·42
·
IF 5.2
Kuofei Wang,Yangbo Xiao,Nianci Xie,Hao Xu,Saijun Li,Changwei Liu,Jianan Huang,Shuguang Zhang,Zhonghua Liu,Xia Yin
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.Keywords:shaken Hunan black tea;leaves grade;taste;aroma;HS-SPME/GC-MS
研究领域:
食品科学
·
茶叶研究
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Lingli Sun,Suwan Zhang,Qiuhua Li,Erdong Yuan,Ruohong Chen,Feiteng Yan,Xingfei Lai,Zhenbiao Zhang,Zhongzheng Chen,Qian Li,Shili Sun
Oolong tea have better richness, sweetness and throat after a certain time of storage. These variations in taste and quality are closely related to changes in the composition of oolong tea during storage, however, the metabolic profiles of oolong tea during storage have not been reported so far. Therefore, we evaluated the differences in taste quality of oolong tea in four storage years (1991, 2001, 2011 and 2021) by using electronic tongue technology, and the results showed that the bitterness, astringency and richness of oolong tea are significantly reduced during storage, but the acidity have the opposite trend, while the sweetness did not trend, with the least sweetness in 2011 and no difference in sweetness in the rest of the years. We further explored the metabolites contributing to the differences in taste quality of Dancong tea in four storage years (1991, 2001, 2011 and 2021) using metabolomics technique and the results showed that a total of 1245 metabolites were detected, of which nine were taste characteristic components of Aged Dancong tea. Dancong tea mainly increased azelaic acid, suberic acid, 2-hydroxyphenylacetic acid and other sour characteristic components in aged tea by regulating phenylalanine metabolism, metabolic pathways, and pyrimidine metabolism and mainly decreased benzamide, propyl 4-hydroxybenzoate, pyrrole-2-carboxylic acid and other bitterness and astringency characteristic components by regulating arginine and proline metabolism, flavonoid biosynthesis, biosynthesis of secondary metabolites, which enhanced the sour and umami of aged tea and reduced its bitterness and astringency. This study provides theoretical support for the quality of aged oolong tea, with a view to providing guidance for the storage of oolong tea.
研究领域:
食品科学
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代谢组学
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茶叶研究
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 11
·2136
·
IF 5.2
Zhijun Wang,Hanqi Li,Wenhong Cao,Zhongqin Chen,Jialong Gao,Huina Zheng,Haisheng Lin,Xiaoming Qin
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters.Keywords:Crassostrea hongkongensis;drying method;taste substances;volatile flavor;free amino acid
研究领域:
食品科学
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农业工程
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化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
British Food Journal
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2025
·
IF 4.2
Xiangyang Guo,Shuangfeng Jiang,Lulu Wang,Keting Jin,Jingke Ma,Qiying Zhou
Purpose This study aims to investigate the suitability of summer-plucked fresh tea leaves (FTL-GT) for green tea production, challenging the common experience-based claim of their unsuitability. It seeks scientific evidence to support or refute this claim. Design/methodology/approach The study comprehensively analyzes the taste properties of green tea (GT) made from FTL-GT, including non-volatiles like polyphenols, caffeine, free amino acids, total sugar and L-theanine. Various indices during processing, such as dose-over-threshold (Dot) factors, catechin quality index (CQI), phenol/amino ratio (PAR) and non-esterified/esterified catechins ratio (NER). Additionally, sensory evaluation is conducted. Findings FTL-GT exhibits high CQI (256.38) and NER (0.58) and low PAR (5.37), indicating its suitability for producing high-quality GT. Green tea made from FTL-GT contains high catechin content and exhibits strong, mellow and umami-like tastes. EGCG, caffeine and L-theanine with high Dot factors of 680.47, 250.89 and 16.69, respectively, are identified as key contributors to the astringent, bitter and umami-like tastes in GT. Cysteine, with a Dot factor of 6.55, is the primary compound responsible for the sweet taste. Research limitations/implications This study primarily focuses on the taste properties of green tea made from summer-plucked fresh tea leaves but does not explore potential variations in other quality attributes such as aroma or appearance. Additionally, the study was conducted using a specific set of tea leaves and processing methods, limiting the generalizability of the findings. Implications for the tea industry include the potential to expand production seasons and improve the quality of green tea by utilizing summer-plucked leaves. Practical implications The study suggests that tea producers can consider using summer-plucked fresh tea leaves for green tea production, potentially expanding their production seasons and increasing yield. This could lead to more sustainable tea farming practices and higher quality green tea products. Additionally, the identified taste-active compounds and indices can guide tea processors in optimizing production methods to enhance the taste profiles of green tea. Social implications By demonstrating the suitability of summer-plucked fresh tea leaves for green tea production, this study could contribute to the economic development of tea-growing regions by providing farmers with an additional source of income. Furthermore, the promotion of high-quality green tea made from these leaves could enhance cultural appreciation and consumption of tea, fostering a deeper connection to traditional tea practices and encouraging healthy lifestyles among consumers. Originality/value The originality of this study lies in its comprehensive analysis of the taste properties of green tea made with summer-plucked fresh tea leaves, which challenges the commonly held belief based on experience that these leaves are not suitable for green tea production. The study provides scientific evidence to support the suitability of FTL-GT for green tea production and reveals the taste profiles of summer green tea. This information serves as a valuable reference for the tea industry and researchers interested in optimizing green tea production and quality.
研究领域:
食品科学
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茶学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Yuxiang Gu,Yajie Niu,Yanbo Wang,Baoguo Sun,Shuxing Chen,Lishui Chen,Hao Dong,Yuyu Zhang
This study investigated the DPP-IV inhibitory activity of taste-modulating peptides from porcine bone and elucidated their inhibitory mechanisms. Sensory evaluation identified seven peptides with effects on umami taste or saltiness enhancement. Computational tools predicted that they all possessed DPP-IV inhibitory potential. Post-digestion, GPTAANRM, GPGCKAGL, NLRDNYRF and GVNAMLRK exhibited superior DPP-IV inhibition (IC 50 : 206.16 - 317.59 μmol/L). Molecular docking revealed that all these four peptides interacted with active residues in S1, S2 and S3 pocket of DPP-IV and the Lineweaver-Burk plots indicated their competitive inhibition mechanism. All these peptides alleviated insulin resistance in HepG2 cells to some extent, with GPTAANRM and GPGCKAGL notably reducing the blood glucose curve area in C57BL/6J mice. This research enhances our understanding of the beneficial role of taste-modulating peptides in diabetes management and suggests their potential in developing dietary strategies to optimize glycemic control in diabetic individuals.
研究领域:
生物化学
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食品科学
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药理学
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分子生物学
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营养学
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糖尿病研究
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Lin Zeng,Yan-Qing Fu,Ying Gao,Fang Wang,Shuang Liang,Jun-Feng Yin,Marie-Laure Fauconnier,Lijing Ke,Yong-Quan Xu
In this study, widely targeted metabolomics and chemometrics were utilized to comprehensively analyse the formation of taste compounds in Longjing green tea. A total of 580 non-volatile metabolites were identified by using ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry, and alterations in three metabolic pathways were investigated. Notably, the fixation process reduced phosphatidic acid levels, resulting in the formation of lyso-phosphatidylcholine and lyso-phosphatidylethanolamine, as well as the release of esterified polyunsaturated fatty acids. Baiye No.1 had high levels of L-glutamic acid and l -glutamine, while Longjing 43 showed elevated levels of flavones. Correlation analysis and sensory verification indicated that the specific concentration of L-leucine could decrease the umami of the tea. These findings advance our understanding of Longjing green tea quality improvement and cultivar development.
研究领域:
食品科学
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代谢组学
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农学
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化学计量学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yaru Zheng,Yingcai Li,Lianyun Pan,Mengdi Guan,Xiaoping Yuan,Siyu Li,Dabing Ren,Ying Gu,Mingzhi Liang,Lunzhao Yi
Anaerobically fermented pickled tea (PT) can be produced by spontaneous fermentation (SF) or yeast-enhanced fermentation (YF). Aroma and taste characteristics of PT during YF and SF were investigated using sensory evaluation, odour activity, aroma character impact values, HS-SPME-GC–MS, UPLC-QQQ-MS/MS, and spectrophotometry, annotating 198 volatile and 115 non-volatile components. The main contributing volatile components were β-ionone, and 1-octanol, promoted by YF and SF, and yielding floral and fruity aromas respectively. Additionally, compared with SF, YF promoted the formation of citronellol yielding a floral aroma, inhibited the stale aroma of methoxybenzenes, and reduced bitter, astringent, and sour tastes. Furthermore, partial least-squares regression analysis identified the main components related to the ‘acides aroma’ of PT as linalool oxide, n -decanoic acid, hexanoic acid, 3,7-dimethyl-2,6-octadienoic acid, 3-methyl-1-dodecyn-3-ol, and nerolidol. This application could be used as methodology for the comprehensive analysis of tea aroma and taste and these results can act as guidelines for PT production and quality control.
研究领域:
食品科学
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分析化学
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微生物学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Lijuan Ma,Yuxi Peng,Liping Du,Linqi Zhang,Wenzhe Tong,Yanru Weng,Dongguang Xiao,Huiling Zhang,Jihong Huang
As a typical Chinese tea, Pu-erh tea attracts much attention due to its unique flavor formed by taste and aroma compounds. To study the effects of taste compounds on the aroma release, model solutions containing five typical methoxyphenolic compounds (MCs) and main taste compounds with different concentrations were prepared based on the analysis of Pu-erh tea samples. GC-MS results indicated that the release of five MCs was inhibited by theabrownin, tea polysaccharide, tea polyphenol and catechins. The release of 1,2-dimethoxybenzene, 3,4-dimethoxytoluene and 1,2,3-trimethoxy-5-methyl-benzene was promoted by gallic acid under a low concentration (≤4 mg/g). Statistically, gallic acid had the most significant effect on the release of MCs. Isothermal titration calorimetry suggested that hydrogen bonds and hydrophobic effects had potential contributions to the interaction between taste and aroma compounds. This work will provide the research basis for revealing the formation mechanism of tea flavor.
研究领域:
食品科学
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化学
·
农业科学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Future Foods
·
2025
·
IF 7.2
Xin Zhao,Shunliang Zhang,Xiaoyu Cheng,Bing Zhao,Shouwei Wang,Yan Zhao,Le Wang
Pretreatment methods and drying process play vital role in the quality and flavor changes of shrimp. The volatile and taste profiles in high pressure processing (HHP at 300MPa-5min, 300MPa-10min, 500MPa-5min, and 500MPa-10min) pretreatment shrimps after hot-air drying process were investigated by using the electronic tongue, electronic nose, high performance liquid chromatography, and gas chromatography/mass spectrometry. The results showed that HHP pretreatment endowed shrimps with better volatile and taste attributes to varying degrees, which significantly ( P < 0.05 ) increased total umami free amino acids (1.18−2.16 times), total sweet free amino acid (1.09−1.27 times) contents ( P < 0.05), promoted the production of pleasant taste nucleotides (1.52−1.83 times) and organic acids (1.19−1.78 times), and produced more volatile components (1.10−1.46 times) when compared to untreated group. Glycine, alanine, valine, lysine, histidine, arginine, guanosine monophosphate, inosine monophosphate, and succinic acid were main non-volatile active components. The equivalent umami values is: 500MPa-5min > 500MPa-10min > 300MPa-10min > 300MPa-5min > control group. Compared with control group, HHP pretreatment endowed shrimps with richer aldehydes, ketones, alcohols and pyrazine compounds, while control endowed shrimps with richer hydrocarbons. Based on these flavor profiles, the principal component analysis of E-tongue and E-nose data showed a distinct difference among the different pretreatment group. Generally, HHP at 500 MPa-5min was beneficial for improving EUC and volatile compounds of dried shrimps. The findings may provide theoretical reference for the development of high-quality drying technology for shrimps.
研究领域:
食品科学
·
食品加工
·
风味化学
·
水产制品
·
分析化学
·
感官分析
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yiyuan Chen,Jiang Xie,Xin Yuan,Chunsheng Zhang,Jiaxin Hong,Zhigang Zhao,Dongrui Zhao,Baoguo Sun,Shimin Wang,Jinyuan Sun,Ran Ao,Mingquan Huang,Xiaotao Sun
With increasing consumer demand for high-quality products, the Baijiu industry has been transitioning from volume-based to flavor-oriented production. Among various types, strong-flavor Baijiu has gained widespread recognition for its complex and distinctive sensory profile. In this study, a vacuum assisted sorbent extraction (VASE) method was established and optimized, and coupled with GC–MS to enable efficient separation and identification of trace compounds across 13 representative samples spanning the entire production chain of strong-flavor Baijiu. A total of 143 trace compounds were identified, dominated by esters. Based on OAV and TAV, 60 flavor compounds were screened, of which 21 were detected in final Baijiu products. Subsequently, a multidimensional flavor perception model revealed differences between raw and aged Baijiu. Building on this, correlation analysis that identified 10 key flavor compounds, whose contributions were further validated through addition experiments. Additionally, cumulative flavor contribution analysis revealed that solid-state fermentation and distillation were critical for flavor enrichment. Specifically, esters and alcohols peaked during solid-state fermentation and solid-state distillation; acids accumulated continuously across all stages, while aldehydes, ketones, and aromatic compounds showed early formation and variable retention patterns. These findings establish a comprehensive molecular–sensory framework that supports improved quality control and process optimization in Baijiu production.
研究领域:
食品科学
·
风味化学
·
分析化学
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发酵工艺
·
感官科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）