Food Chemistry-X
·
2024
·
IF 6.5
Zixin Ni,Wei Chen,Hongjing Pan,Dengchao Xie,Yuefei Wang,Jihong Zhou
Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ruiyu Zhu,Zhen Chen,Helin Lv,Yani Pan,Xinyu Feng,Guicai Chen,Weilian Hu,Tianhua Xu,Fangyuan Fan,Shuying Gong,Ping Chen,Qiang Chu
Aged white tea (WT) has promising medicinal potential, but how to accurately identify aged white tea is still a difficult problem. Inspired by tea cream, the relationship between the characteristics of nanoparticles in tea infusion and aging time was studied. The results showed that with the increase of aging time, the particle size of white tea nanoparticles (WTNs) decreased gradually. Microscopic images showed that the surface structure of WTNs was changed in three aspects: the waxy layer, the cuticle layer and the palisade tissue. Additional in vitro modeling demonstrated a strong correlation between nanoparticle size and protein and tea polyphenol content. The correlation between nanoparticle sizes and aging time was further verified in aged Pu’er raw tea. Starting with the tea infusion's nanoparticles, this study showed that the aging time of WT would impact the nanoparticles' properties, offering a unique way to determine the aging period of WT.
研究领域:
植物学
·
食品科学
·
医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Li Zou,Caiyan Sheng,Dongzhou Xia,Jixin Zhang,Yuming Wei,Jingming Ning
Withering is a crucial process that determines the quality of white tea (WT). Solar withering (SW) is reported to contribute to the aroma quality of WT. However, the mechanism by which aroma is formed in WT subjected to SW remains unclear. In this study, through headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) and transcriptomics, we found that 13 key genes enriched in the mevalonic acid and methylerythritol phosphate pathways, such as those of 1-deoxy- D -xylulose-5-phosphate synthase and terpineol synthase, were significantly upregulated, promoting the accumulation of α -terpinolene, geraniol, and nerolidol, which imparted floral and fruity odors to WT subjected to SW. Additionally, the significant upregulation of lipoxygenases enriched in the lipoxygenase pathway promoting the accumulation of hexanol, 1-octen-3-ol, ( E , Z )-3,6-nonadien-1-ol, and nonanal, which contributed to the green and fresh odor in WT subjected to SW. This study provided the first comprehensive insight into the effect mechanism of SW on aroma formation in WT.
研究领域:
植物学
·
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2020
·Vol. 25
·期 24
·6050
·
IF 3.267
Qin-Cao Chen,Yin Zhu,Han Yan,Mei Chen,Dong-Chao Xie,Meng-Qi Wang,De-Jiang Ni,Zhi Lin
The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea’s charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS). The multivariate statistical analysis demonstrated that the contents of 103 volatile compounds showed extremely significant differences, of which 44 compounds presented higher contents in Baihaoyinzhen and Baimudan, while the other 59 compounds exhibited higher contents in Shoumei. The sensory evaluation experiment carried out by gas chromatography–olfactometry/mass spectrometry (GC–O/MS) revealed 44 aroma-active compounds, of which 25 compounds were identified, including 9 alcohols, 6 aldehydes, 5 ketones, and 5 other compounds. These odorants mostly presented green, fresh, floral, fruity, or sweet odors. Multivariate analyses of chemical characterization and sensory evaluation results showed that high proportions of alcohols and aldehydes form the basis of green and fresh aroma characteristic of white teas, and phenylethyl alcohol, γ-Nonalactone, trans-β-ionone, trans-linalool oxide (furanoid), α-ionone, and cis-3-hexenyl butyrate were considered as the key odorants accounting for the different aroma characteristics of the three subtypes of white tea. The results will contribute to in-depth understand chemical and sensory markers associated with different subtypes of white tea, and provide a solid foundation for tea aroma quality control and improvement.Keywords:aroma characteristic;GC × GC–TOFMS;multivariate statistical analysis;sensory evaluation;white tea
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yanping Lin,Yibiao Huang,Su Zhou,Xiaolan Li,Yike Tao,Yani Pan,Xinyu Feng,Haowei Guo,Ping Chen,Qiang Chu
The quality of white tea (WT) is impacted by selected tea cultivars. To explore the organoleptic quality of a recently-discovered WT (“Caicha”, CC), HS-SPME/GC–MS and UPLC were employed to identify volatile and non-volatile compounds in tea samples. Multiple statistical methods demonstrated the distinctions between CC and four mainstream WT varieties from main producing areas. CC exhibited abundant volatile alcohol, terpenoids, ketone, aldehyde and ester, as well as non-volatile lignans and coumarins, phenolic acids and low-molecular carbohydrates. These substances combinedly contributed to the flavor attributes of CC, characterized by an intense herbal/citrus-like cleanness and flower/fruit-like sweetness, scarce in existing commercial WT varieties. Sensory evaluation corroborated these findings. In conclusion, we have processed a new tea variety (CC) with WT manufacturing technology, and discovered the unique cleanness and sweetness of it. This study enriches the raw material database for WT production and blending, and boosts the development of more premium WT varieties.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhihui Wang,Yilin Liang,Chenxi Gao,Weiwei Wu,Jiumei Kong,Zhe Zhou,Zhihua Wang,Yan Huang,Weijiang Sun
This study explored the sensory characteristics, metabolites and antioxidant capability of aged Jinhua white tea (AJWT) over different years of aging and revealed the transformation mechanism of these characteristics during the long-term aging process. The flavor wheel of AJWT was constructed, and its unique flavor was dominated by mellowness, smoothness, a fungus fragrance, and a stale flavor. The high content of theabrownine, soluble sugar, flavonoids and 25 aroma components made important contributions to the formation of the unique flavor of the AJWT, and their content significantly increased during the long-term aging process of 5–10 years. This was related to the microbial bioconversion, the oxidative degradation of catechins, the hydrolysis of flavonosides and the decomposition of polysaccharides. Contrary to folk experience, AJWT had weak comprehensive antioxidant capacity, mainly due to its low content of tea polyphenols, catechin components and caffeine, which decreased significantly during the long-term aging of 5–10 years.
研究领域:
食品科学
·
茶叶研究
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2018
·Vol. 54
·期 2
·490-498
·
IF 2.383
Zhou-Tao Fang,Chu-Jun Song,Hai-Rong Xu,Jian-Hui Ye
Summary Flavonol glycosides with low thresholds are important flavour substances in tea leaves. This study monitored the dynamic changes in flavonol glycosides during the production of different teas. The fresh leaves of cv. Fudingdabaicha with 15.77 mg g −1 of total flavonol glycosides (TFG) were respectively processed into green, yellow, white, oolong and black teas. A reduction of TFG was observed for different teas, amongst which black tea contained the lowest level of TFG (9.83 mg g −1 ), followed by oolong tea (11.96 mg g −1 ), while green, yellow and white teas contained similar levels of TFG (~13.70 mg g −1 ). Fixation was crucial to maintain the stability of flavonol glycosides due to its inactivation effect on enzymes at high temperature. Principal component analysis results indicated that flavonol glycosides were vulnerable to fermentation, and the stabilities of flavonol glycosides were related with aglycone and glycoside moiety.
研究领域:
植物化学
·
食品科学
·
茶叶加工学
✓ 已验证
产品关联
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2022
·Vol. 248
·期 5
·1299-1309
·
IF 3.498
Feng Zhihui,Li Ming,Li Yifan,Yin Junfeng,Wan Xiaochun,Yang Xiaogen
White teas are produced in the simple process of withering and drying the tender leaves of the plant Camellia sinensis. Tea aroma created in this way exhibits a unique profile. Studies were carried out on the molecular contributors to the aroma character of the four well-known traditional white teas: Baihaoyingzhen (BHYZ), Baimudan (BMD), Gongmei (GM), and Shoumei (SM). Volatiles of the tea infusions were enriched by solvent partitioning followed by solid-phase extraction (SPE). The highly volatile compounds were captured by headspace solid-phase microextraction (HS SPME). Gas chromatography–olfactometry (GC-O) experiments discovered 37 odor-active components. Quantitation of aroma compounds was achieved using the method of standard addition (SAM). Calculation of odor activity value (OAV) and aroma reconstitution experiments revealed that the aroma profiles of the four white teas were attributed by 15 compounds, although a total of 179 volatile components were found in the extracts. BHYZ had distinct floral, fruity, and sweet characters, while BMD, GM, and SM had stronger woody and fermented notes. The major aroma contributors to the floral and sweet characters were geraniol and linalool for BHYZ and BMD; 2-phenylethanol and phenylacetaldehyde for GM and SM. The compounds produced from amino acid reactions during tea manufacturing, e.g. dimethyl sulfide, 3-methylbutanal, phenylacetaldehyde, etc., formed the basis of fruity and refreshing attributes. Degradation products of glycosides and carotenoids, such as geraniol, linalool, and ionones, contributed to the essential floral and sweet characters of the white teas.
研究领域:
食品科学
·
植物学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 10
·1795
·
IF 5.1
Fan Huang,Haijun Wu,Fan Luo,Yingchun Wang,Yulong Ye,Yiyun Gong,Xianlin Ye
The flavor profile of white tea emerges from the natural biochemical composition of its tender leaves, a delicate balance profoundly shaped by seasonal growing conditions and tea cultivars. However, the effects of harvest seasons on biochemical and volatile compounds in white teas in southwestern China have not been fully analyzed at present. This study investigated the sensory characteristics, biochemical components, and volatile compounds of ‘Sanhua1951’ spring white tea (SH-S), ‘Sanhua1951’ autumn white tea (SH-A), ‘Fudingdabai’ spring white tea (FD-S), and ‘Fudingdabai’ autumn white tea (FD-A). The results showed that the sensory quality (appearance, taste, and aroma) scores of spring tea were higher than those of autumn tea. Spring teas exhibited significantly higher epigallocatechin, soluble sugar, and amino acid levels than autumn teas (p< 0.05), whereas autumn teas contained greater contents of epicatechin gallate, catechin, caffeine, and polyphenols (p< 0.05), which were responsible for the differences in taste quality observed between samples with different harvest seasons. A total of 90 volatile compounds in four groups were identified through HS-SPME–GC–MS analysis, and spring white teas contained higher contents of and variability in volatile compounds than autumn white teas. According to the OPLS-DA model, 52 and 57 differential volatile compounds (VIP > 1,p< 0.05, and fold change ≥ 2 or ≤0.5) were identified in SH-S vs. SH-A and FD-S vs. FD-A, including (Z)-linalool oxide, (E)-linalool oxide, styrene, phenylethyl alcohol, (Z)-citral, etc. The odor active value (OAV) results indicated that 30 key differential volatile compounds (OAV > 1) were determined in four groups, among which β-ionone, 5,6-epoxy-β-ionone, linalool, and (E)-linalool oxide exhibited particularly high OAVs and contributed more pekoe aroma and floral sensory characteristics. Notably, (E)-linalool oxide, (Z)-jasmone, and δ-cadinene were identified in each cultivar. These findings suggest their potential as seasonal markers, paving the way for the development of white tea ’Sanhua1951’ and ’Fudingdabai’.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Han Yan,Wei-Xuan Li,Ying-Lin Zhu,Zhi-Yuan Lin,Dan Chen,Yue Zhang,Hai-Peng Lv,Wei-Dong Dai,De-Jiang Ni,Zhi Lin,Yin Zhu
The Fujian and Yunnan provinces in China are the most representative origins of white tea. However, the key differences in the chemical constituents of the two white teas have rarely been revealed. In this study, a comprehensive comparison of the aroma profiles, chiral volatiles, and glycosidically bound volatiles (GBVs) in Fujian and Yunnan white teas was performed, and 174 volatiles and 28 enantiomers, including 22 volatiles and six GBVs, were identified. Linalool, linalyl-β-primeveroside (LinPrim), and α-terpineol presented the opposite dominant configurations in Fujian and Yunnan white teas, and the chiral GBVs were firstly quantified with significant differences in the contents of R -LinPrim and β- d -glucopyranosides of (2 R , 5 R )-linalool oxide A and (2 R , 5 S )-linalool oxide B. Moreover, discrimination functions for Fujian and Yunnan white teas were created using nine key variables with excellent reliability and efficiency. These results provide a new method for objectively distinguishing authentic white teas according to geographical origin.
研究领域:
食品科学
·
分析化学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Su Xu,Linyao Song,Dajuan Shi,Siyao Wu,Fengwei Ma,Haijiang Chen,Qinglong Meng,Qiang Fei,Lingshuai Meng,Wenneng Wu,Dong Lin,Guangcan Tao,Yi Liu,Xi Chen,Degang Zhao,Xuan Dong,Yichen Zhao
To enrich the processing products of Guizhou high-mountain white tea, this study employed sensory evaluation, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques to investigate the evolving flavor profiles of Guizhou high-mountain white tea fermented with Eurotium cristatum . The resulting infusions displayed a dark brown color and a significant reduction in bitterness and astringency following fermentation. Furthermore, a total of 104 and 120 volatile organic compounds (VOCs) were identified using the HS-SPME-GC-MS and HS-GC-IMS methods, respectively. Among these, 13 VOCs, including methyl salicylate, linalool oxides, and linalool, exhibited relative odor activity values (ROAVs) exceeding 1. These compounds, linked to floral and peppermint aromas, significantly impacted the aroma profiles of the fermented white tea. Additionally, orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 24 VOCs that were primarily responsible for distinguishing the various fermentation stages, adhering to a more stringent criterion with variable importance projection (VIP) values > 1.30 and p < 0.05. Therefore, this study confirms that solid-state fermentation utilizing Eurotium cristatum is a promising method for effectively reducing bitterness and astringency while enhancing the floral aroma of white tea.
研究领域:
食品科学
·
茶叶加工学
·
感官分析
✓ 已验证
DOI
高影响因子
Food & Function
·
2024
·
IF 5.1
Zhiyuan Lin,Weidong Dai,Shanshan Hu,Dan Chen,Han Yan,Liang Zeng,Zhi Lin
Changes in the chemical composition of white tea during storage have been studied extensively; however, whether such chemical impact the efficacy of white tea in ameliorating colitis remains unclear. In this study, we compared the effects of new (2021 WP) and 10-year-old (2011 WP) white tea on 3% dextrose sodium sulfate (DSS)-induced ulcerative colitis in mice by gavaging mice with the extracts at 200 mg·kg-1-day-1. Chemical composition analysis showed that the levels of 50 com-pounds, such as flavanols, dimeric catechins, and amino acids, were significantly lower in the 2011 WP extract than in the 2021 WP extract, whereas the contents of 21 compounds, such as N-ethyl-2-pyrrolidinone-substituted flavan-3-ols, theobromine, and (-)-epigallocatechin-3-(3”-O-methyl) gallate, were significantly higher. Results of the animal experiments showed that 2011 WP ameliorated the pathological symptoms of colitis, which was superior to the activity of 2021 WP, and this effect was likely enhanced based on the decreasing the relative abundance of the g_bacteroides and g_Escherichia-Shigella flora in mice with colitis and promoting the conversion of primary bile acids to secondary bile acids in the colon. These results will facilitate the development of novel functional products from white tea.
研究领域:
药理学
·
微生物学
·
营养学
·
胃肠病学
✓ 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）