Current Research in Food Science
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2025
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IF 7
Xuexue Zheng,He Xie,Wenjie Fu,Chao Wang,Tengfei Hu,Xingchang Ou,Jian'an Huang,Zhonghua Liu,Qin Li
While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for α -terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound ( E )-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.
研究领域:
食品科学
·
感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD QUALITY
·
2021
·
IF 2.45
Wenliang Ma,Xiao Ni,Ying Guo,Yu Zhang,Chaojie Zhu,Yinping Li,Chi Shen,Biao Yuan,Xiao Xu
A functional Chinese fermented glutinous rice has been developed with the supplementation of Fu brick tea (CRW-FBT). In this study, we aimed to evaluate its effect on the growth of potential probiotic strains in the Lactobacillus, Streptococcus, and Weissella genus, compared with traditional Chinese fermented glutinous rice (CRW). The growth profiles of lactic acid bacteria were analyzed based on fermentations in vitro, and the optical densities were recorded at 600 nm during the whole fermentation. Growth curve, maximum OD600 nm, and growth rate were measured and compared among samples with different ratios of CRW-FBT and CRW addition. Through the multiple analysis of growth parameters, we found that all the tested strains obtained better growth results when CRW-FBT was supplemented to the media, compared with the CRW and basic media. The bacterial growth was promoted by exhibiting the shortened lag time, prolonged logarithmic phase and stationary phase, and increased growth rate and cell density, as well as the better performance after 24 h and 48 h fermentation. Besides, short-chain fatty acids and organic acids in CRW-FBT were founded. Our work demonstrated the positive effect of Fu brick tea supplemented in the CRW and illustrated its beneficial role in the food fermentation industry for the purpose of microorganism enrichment and the improvement of microbial metabolism.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xuexue Zheng,Tengfei Hu,He Xie,Xingchang Ou,Jianan Huang,Chao Wang,Zhonghua Liu,Qin Li
Fu brick tea (FBT) is popular for its unique ‘fungal flower’ aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of “stale-fungal” aroma (CJX), “fresh-fungal” aroma (QJX), and “fermentation-fungal” aroma (FJX) types FBT were extracted and examined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS) and gas chromatographyolfactometry (GC-O). A total of 43 volatile and 38 odor-active compounds were identified by these methods. Among them, the content of dihydroactindiolide (4596–13189 µg/L), (E) -linalool oxide (2863–6627 µg/L), and benzyl alcohol (4992–6859 µg/L) were highest. Aroma recombination experiments further verified that these odor-active compounds could be simulated the overall aroma profile of FBT successfully. Furthermore, omission experiments confirmed that 15, 20, and 15 key odor-active compounds in CJX, QJX, and FJX FBT, respectively. This study will provide a theoretical basis for comprehensively understanding the formation of characteristic aromas in FBT.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yilong Li,Ruoxian Wang,Tian Xiao,Lubin Song,Yu Xiao,Zhonghua Liu,Kunbo Wang,Jianan Huang,Mingzhi Zhu
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By optimizing HS-SPME methods, utilizing GC–MS, GC-O, sensory analysis, aroma recombination and omission experiments, and bacterial sequencing, we revealed the primary volatiles and bacterial communities in 41 samples from 7 major producing regions. A total of 63 volatiles and 32 odor-active compounds were quantitatively analyzed using GC–MS and GC-O, respectively. Sensory analyses discriminated the quality of the samples. Differential analysis indicated that poor aroma FBTs had either low volatile content or excessive “green” notes. Key odor-active compounds in high-quality aroma FBTs include 1-octen-3-ol, phenylethylalcohol, β -ionone, dihydroactindiolide, and 1,2,3-trimethoxybenzene. Sequencing results identified Bacillus , Pseudomonas , and Streptococcus as dominant genera. Functional prediction analyses suggest that bacteria contribute to the formation of FBT aroma. This study offers new insights into the quality characteristics of FBT.
研究领域:
食品科学
·
微生物学
·
分析化学
·
感官科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）