Foods
·
2023
·Vol. 12
·期 18
·3420
·
IF 5.2
Minyu Cai,Liyan Huang,Sashuang Dong,Nanxin Diao,Weilian Ye,Zhiye Peng,Xiang Fang
Summer green tea (SGT) has a low cost and high annual yield, but its utilization rate is limited due to suboptimal quality. The aim of this study is to enhance the flavor of SGT using fermentation withA. nigerRAF106 while examining changes in its metabolites during this process. The results revealed an elevation in the content of alcohol, alkanes, and nitroxides in tea leaves following the process of fermentation. The predominant volatile compounds identified in tea leaves after undergoing a 6-day fermentation period were linalool, (Z)-α, α, 5-trimethyl-5-vinyltetrahydrofuran-2-methanol, (E)-linalool oxide (furan type), linalool oxide (pyran type), and theapyrrole. These compounds exhibited significant increases of 31.48%, 230.43%, 225.12%, 70.71%, and 521.62%, respectively, compared to the non-fermented control group (CK). The content of non-ester catechins, soluble sugars, and total flavonoids reached their peak on the 4th day of fermentation, exhibiting significant increases of 114.8%, 95.59%, and 54.70%, respectively. The content of gallic acid and free amino acids reached their peak on the 6th day of fermentation, exhibiting significant increases of 3775% and 18.18%, respectively. However, the content of ester catechin decreased by 81.23%, while caffeine decreased by 7.46%. The content of lactic acid, acetic acid, and citric acid in tea after fermentation was 421.03%, 203.13%, and 544.39% higher than before fermentation, respectively. The present study offers a fresh approach for the advancement of SGT.Keywords:summer green tea;Aspergillus niger;fermentation;flavor
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD QUALITY
·
2017
·
IF 0.968
Jian-Xia Shen,Mohammad M. Rana,Guo-Feng Liu,Tie-Jun Ling,Margaret Y. Gruber,Shu Wei
Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived ()-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Chen Yang,Zhaojun Wang,Minghui Xu,Kaikai Wei,Qianying Dai,Xiaochun Wan,OiPo Leong,Runze Lin,Chuanjian Cui,Ruyan Hou
In this study, metabolomics and chemometrics were utilized to comprehensively investigate chemical mechanisms of aroma, taste, and color formation in cold-brewed green tea (4 °C). The results showed that the typical flavor of cold-brewed green tea (tea-to-water ratio: 1:50 g/mL) developed gradually after 1 h. Compared with the hot-brewed (80 °C) condition, volatile alcohols accumulated more under cold-brewing conditions. The extraction rate of bitter compounds such as caffeine decreased by more than 40 %, while the umami compound L -theanine increased about 9.2 % compared to hot-brewed green tea. The low temperatures also reduced flavonoid extraction ratio and retained high level of chlorophyll, resulting in a greener infusion. These differences led to cold-brewed green tea exhibiting a floral aroma, umami, sweet taste, and green color. This study revealed the impact of extraction temperature on the extraction efficiency of compounds from green tea. These findings can provide analysis methods for controlling quality of cold-brewed green tea.
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
Foods
·
2022
·Vol. 11
·期 9
·1273
·
IF 5.561
Jie-Qiong Wang,Ying Gao,Dan Long,Jun-Feng Yin,Liang Zeng,Yan-Qun Xu,Yong-Quan Xu
Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, the yield of hydrogen peroxide in (–)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under specific conditions, and the above phenomenon was amplified by the addition of linalool. Then, an aqueous hydrogen peroxide solution was added to a linalool solution and it was found that the concentration of linalool was significantly reduced in the above-reconstituted system. These findings were verified by extending the study system to the whole green tea infusions. The results suggested that the production of hydrogen peroxide in tea beverages may be dominated by catechins, with multiple factors acting synergistically, thereby leading to aroma deterioration and affecting the quality of tea beverages. The above results provided a feasible explanation for the deterioration of flavor quality of green tea beverages with shelf life.Keywords:green tea beverages;EGCG;hydrogen peroxide;linalool;flavor
研究领域:
食品科学
·
化学
·
饮料技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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
·
2022
·
IF 9.231
Qing-Qing Cao,Yan-Qing Fu,Yu-Yi Liu,Yumei Qin,Jian-Xin Chen,Jun-Feng Yin,Yong-Quan Xu
Oral processing (OP), referring to the whole process of food digestion in human mouth, has a major influence on food flavor perception. This study focused on the compositional changes of the four green tea epicatechins (viz., EC, EGC, ECG, EGCG) during OP, based on targeted and nontargeted metabolomics. It was found that the four epicatechins were all extensively lost through transformation undergoing OP, among which EC was the most stable one, whereas EGCG the least. EGCG was further revealed to be susceptible to human oral cavity in the simulated OP in vitro . It could be converted physically by precipitating with mucin in saliva, and chemically through hydrolysis and dimerization, mediated mainly by the neutral pH condition. The OP of epicatechins also caused salivary composition changes possibly involving health benefits of green tea. These findings could raise awareness of the interactions between epicatechins, or any other food materials, with human mouth.
研究领域:
食品科学
·
代谢组学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Pang Wanyu,Gao Yali,Chang Xile,Hu Tuoping,Hu Zhiyong,Ma Xuemei
An electrochemical sensing platform based on in-situ acetylene black (AB) template growth ZIF-8 for trace catechin detection in green tea was proposed. Here, the ZIF-8/AB/carbon paper (CP) electrode was constructed by two-step in-situ growth method and hydrothermal method. The characterization showed that AB molecule was well distributed in ZIF-8 pore with large surface area. ZIF-8/AB/CP electrode showed good electrochemical performance for catechin detection, which benefited from the ZIF-8 with larger surface and AB with excellent conductivity. The results showed that ZIF-8/AB/CP electrode was linear in the range of 0.01–200 µM, and the low detection limit for catechin detection was 43.7 nM. ZIF-8/AB/CP also had good reproducibility, anti-interference ability and stability. In addition, the sensor achieved hight-recovery and accuracy in detecting catechin in green tea. As far as we know, our work first reported that ZIF-8/AB composite was synthesized by in-situ growth method as an electrochemical sensing material for the detection of catechin in green tea, which will provide some theoretical analysis and experimental experience for designing and developing electrochemical sensor for the analysis of trace catechin.
研究领域:
分析化学
·
材料科学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jong Hyeon Han,Dong Hyun Keum,Vahinika Kothuri,Yea-Ji Kim,Hyuk Cheol Kwon,Do Hyun Kim,Hyun Su Jung,Sung Gu Han
Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYTICA CHIMICA ACTA
·
2018
·
IF 5.123
Ou Hu,Lu Xu,Haiyan Fu,Tianming Yang,Yao Fan,Wei Lan,Hebing Tang,Yu Wu,Lixia Ma,Di Wu,Yuan Wang,Zuobing Xiao,Yuanbin She
Fluorescent “turn-off” sensors based on double quantum dots (QDs) has attracted increasing attention in the detection of many materials due to their properties such as more useful information, higher fluorescence efficiency and stability compared with the fluorescent “turn-off” sensors based on single QDs. In this work, highly sensitive and specific method for recognition of 53 different famous green teas was developed based on the fluorescent “turn-off” model with water-soluble ZnCdSe-CdTe double QDs. The fluorescence of the two QDs can be quenched by different teas with varying degrees, which results in the differences in positions and intensities of two peaks. By the combination of classic partial least square discriminant analysis (PLSDA), all the green teas can be discriminated with high sensitivity, specificity and a satisfactory recognition rate of 100% for training set and 100% for prediction set, respectively. The fluorescent “turn-off” sensors based on the single QDs (either ZnCdSe QDs or CdTe QDs) coupled with PLSDA were also employed to recognize the 53 famous green teas with unsatisfactory results. Therefore, the fluorescent “turn-off” sensors based on the double QDs is more appropriate for the large-class-number classification (LCNC) of green teas. Herein, we have demonstrated, for the first time, that so many kinds of famous green teas can be discriminated by the “turn-off” model of double QDs combined with chemometrics , which has largely extended the capability of traditional fluorescence and chemometrics , as well as exhibits great potential to perform LCNC in other practical applications.
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
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
·
茶叶研究
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2011
·
IF 3.463
Yuanfeng Wang,Fangfang Mao,Xinlin Wei
The chemical characterization and antioxidant activities of tea leaves polysaccharides (TLPS), tea seed polysaccharide (TSPS), tea flower polysaccharide (TFPS) were investigated after isolated from the leaves, flowers and seeds of camellia sinensis. Results indicated that TLPS, TFPS and TSPS were all composed of Rha, Ara, Gal, Glu, Xyl, GalA and GluA, besides, TLPS was also contained Man and Rib, and TFPS was also contained Man. The molecular weight distribution of TLPS, TFPS and TSPS ranged from 3.67 × 10 3 to 7.58 × 10 5 Da, 2.56 × 10 3 to 1.46 × 10 6 Da and 3.66 × 10 3 to 9.61 × 10 5 Da, respectively. Antioxidant activity tests revealed that TLPS, TFPS and TSPS exhibited strong antioxidation in a concentration-dependent manner. Furthermore, TLPS and TFPS had higher antioxidant activity than TSPS. The nature of monosaccharide and the higher molecular weight in TLPS and TFPS molecules probably contribute to the activities.
研究领域:
食品科学
·
药理学
·
植物学
✓ 已验证
DOI
高影响因子
PHYTOTHERAPY RESEARCH
·
2025
·
IF 6.3
Minghao Fan,Yudi Jiang,Chao Cai,Zhe Wang,Lu Chen,Shumin Hu,Xin Zhang,Hua Yin,Zhonghua Qian,Shuli Huang,Jiachen Yang
Depression often develops in young individuals and is linked to complications like cognitive impairment. Conventional antidepressants show limited efficacy in restoring cognitive function and may cause adverse effects. Green tea, a safe and health-promoting beverage, offers various health benefits. This study investigated the effects of long-term green tea consumption on stress-induced depression-like behavior and mild cognitive impairment in animal models. We established a rodent model of mild depression and studied the effects of green tea on depression-like behavior and cognitive impairment through comprehensive evaluation, including behavioral assessments, neurotransmitter quantification, gene and protein expression analysis, blood metabolite profiling, and gut microbiota characterization. Results demonstrated significant improvements in mood, long-term memory, and sterol and glycerophospholipid metabolism. Green tea repaired the intestinal barrier and upregulated genes vital for tight junctions and mucin production. It also enhanced gut microbiota composition, reducing the Firmicutes-to-Bacteroidetes ratio and promoting beneficial bacteria such as NK4A136 , Muribaculum , and Gordonibacter . These microbiota changes improved liver lipid metabolism and alleviated depressive symptoms. Green tea effectively mitigates depression-like behavior and cognitive deficits by modulating the gut-liver-brain axis.
研究领域:
神经科学
·
营养学
·
微生物学
✓ 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）