JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2020
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IF 4.192
Penghui Li,Yujie Xu,Yanrui Zhang,Jiamin Fu,Shuwei Yu,Huimin Guo,Zhihui Chen,Changsong Chen,Xiaogen Yang,Shucai Wang,Jian Zhao
Tea trichomes contain special flavor-determining metabolites; however, little is known about how and why tea trichomes produce them. Integrated metabolite and transcriptome profiling on tea trichomes in comparison with that on leaves showed that trichomes contribute to tea plant defense and tea flavor and nutritional quality. These unicellular, nonglandular, and unbranched tea trichomes produce a wide array of tea characteristic metabolites, such as UV-protective flavonoids, insect-toxic caffeine, herbivore-defensive volatiles, and theanine, as evidenced by the expression of whole sets of genes involved in different metabolic pathways. Both dry and fresh trichomes contain several volatiles and flavonols that were not found or at much low levels in trichome-removed leaves, including benzoic acid derivatives, lipid oxidation derivatives, and monoterpene derivatives. Trichomes also specifically expressed many disease signaling genes and various antiherbivore or antiabiotic peptides. Trichomes are one of the domestication traits in tea plants. Tea trichomes contribute to tea plant defenses and tea flavors.
研究领域:
植物学
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分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2023
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IF 6.1
Fuqing Bai,Guijie Chen,Huiliang Niu,Hongliang Zhu,Ying Huang,Mingming Zhao,Ruyan Hou,Chuanyi Peng,Hongfang Li,Xiaochun Wan,Huimei Cai
The effects of different brewing water samples, including natural drinking water (NDW), pure water (PW), mineral water (MW), distilled water (DW), and tap water (TW) on flavor and quality of green tea infusion were investigated. The results showed the dissolution rate of mineral substances varied greatly depend on the type of water used. Notably, the tea infusion brewed with MW showed the highest taste response and darker but higher brightness in color. Furthermore, the content of volatile compounds was highest in tea infusion brewed with NDW and lowest in tea infusion brewed with MW. The mineral substances content and pH were the main factors affecting volatile compounds in green tea infusion. Thereinto, Ca 2+ and Fe 3+ remarkably affected the content of alcohols and aldehydes in volatile compounds. These results suggested that water with a neutral pH value and lower mineral substance content is more conducive for brewing green tea.
研究领域:
食品科学
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化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Shan Zhang,Qinyan Yu,Linchi Niu,Haibo Yuan,Xujiang Shan,Jinjie Hua,Le Chen,Qianting Zhang,Yuning Feng,Xiaolan Yu,Qinghua Zhou,Yongwen Jiang,Jia Li
First-drying is a crucial step in black tea processing. Herein, the influence of different first-drying methods on black tea flavor formation was investigated, including box-hot air first-drying (BFD), roller first-drying, and microwave first-drying. Electronic tongue and color difference revealed distinct taste profiles (especially in bitter, astringency, sweet, umami) and liquor colors among three groups. Quantification and metabolomics analysis revealed that tea pigments (theaflavins, thearubigins), catechins, and other 34 metabolites including dimeric/trimeric catechins, amino acids and derivatives, flavonols and flavonol/flavone glycosides, phenolic acids, etc., were key differential components. The evolution of key metabolites, polyphenol oxidase (PPO) and peroxidase (POD) activities were tracked during drying. BFD exhibited significantly slower enzyme inactivation rate. Multiple conversions were possibly involved in drying, including catechins conversion (polymerization, degalloylation, epimerization), hydrolysis of flavonol- O -glycosides and phenolic acid esters, flavone- C -glycosides synthesis, etc., driven by the remaining PPO and POD activities and heat. Moreover, validation batch further verified the result.
研究领域:
食品科学
·
植物学
·
生化与分子生物学
✓ 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）