JOURNAL OF FOOD SCIENCE
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2021
·Vol. 86
·期 3
·813-823
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IF 3.167
Wei Chen,Dandan Qi,Wenwen Wang,Aiqing Miao,Chengying Ma
The study was aim to investigate the effects of grafting on volatile compounds and sensory quality of black tea. Seven groups of black tea were prepared from one nongrafted tea tree “Yinghong9 (YJ)” and six grafted tea trees by grafting scion of “YingHong9” on different rootstocks. Sensory analysis indicated marked/slight variations among seven samples, among which, the one grafting on HuangZhiXiangDanCong (HZX) stood out with floral and fruity aroma. The result of chemometrics analysis suggested various effects on compounds caused by different rootstocks. A total of 38 differential compounds were identified, showing mainly quantitative variations, with 36 being identified in all samples. The significant higher contents of volatiles, such as geraniol, phenylethyl alcohol, ( E )-nerolidol, decanal, and linalool oxides, in HZX compared with YJ were observed, which explained why floral and fruity aroma stood out among the whole aroma profile of HZX. Both results of sensory and instrumental analysis suggested certain correlation between compound variations and aroma characteristics. Moreover, different rootstocks influenced the aroma quality in different ways. Practical Application In conclusion, the study illuminates the various effects of grafting on the volatile compounds and aroma quality, which enlightens the possibility of changing aroma quality of black tea by grafting scions on different rootstocks. And thus, it can help guide the practical production when cultivating new varieties.
研究领域:
茶学
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食品科学
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植物学
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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
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植物化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Maiquan Li,Yunxia Dong,Mangjun Kang,Tiantian Tao,Wenlan Li,Sheng Zhang,Wei Quan,Zhonghua Liu
Hyperglycemia can cause early damage to human bady and develop into diabates that will severely threaten human healthy. The effectively clinical treatment of hyperglycemiais is by inhibiting the activity of α-amylase. Black tea has been reported to show inhibitory effect on α-amylase and can be used for hyperglycemia treatment. However, the mechanism underlying is unclear. In this study, in vivo experiment showed that black tea theaflavins extract (BTE) effectively alleviated hyperglycemia. In vitro experiment showed that the effects may be caused by the interation between theaflavins and α-amylase. While TF1 and TF3 were mixed type inhibitors of α-amylase, TF2A and TF2B were competitive inhibitors of α-amylase. Molecular docking analysis showed that theaflavins monomers interacted with the hydrophobic region of α-amylase. Further study verified that monomer-α-amylase complex was spontaneously formed depending on hydrophobic interactions. Taken together, theaflavins showed potential anti-hyperglycemia effect via inhibiting α-amylase activity. Our results suggested that theaflavins might be utilized as a new type of α-amylase inhibitor to prevent and cure hyperglycemia.
研究领域:
营养学
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药理学
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分子生物学
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DOI
PubMed
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
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茶叶研究
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
·
IF 6
Fang Wei,Liyong Luo,Liang Zeng
Camellia nanchuanica gained attention for having original tea tree characteristics and producing black tea with appealing sweetness . To better study the sweet taste of Camellia nanchuanica black tea, 30 kinds of Camellia nanchuanica black tea (NCBT) samples were classified into three types (high, middle and low sweetness) according to the differences in sweetness. A total of 844 metabolites were detected in NCBT; among them, there were 155 differential metabolites. Four differential metabolites (phloridzin, dulcitol, l -alanine, and sucrose) positively correlated with sweetness and showed higher VIP (variable importance for the projection) values (>1), which made main contributions to the sweetness of NCBT. Phloridzin and l -alanine might be the key sweet compounds of NCBT due to higher DoT (dose-over-threshold) values. Addition experiments further verified that phloridzin was the key sweet taste compound because phloridzin significantly increased the sweet taste of low sweetness samples. Notably, although NCBT24, 26, and 28 belonged to high sweetness samples, phloridzin content was lower. Based on the interactions of binary mixture, hyper-addition effects of phloridzin, dulcitol, l -alanine, and sucrose existed in NCBT24, 26 and 28.
研究领域:
食品科学
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植物化学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 23
·3718
·
IF 4.7
Hanting Zou,Tianmeng Lan,Yongwen Jiang,Xiao-Lan Yu,Haibo Yuan
As a crucial stage in the processing of black tea, rolling plays a significant role in both the color transformation and the quality development of the tea. In this process, the production of theaflavins, thearubigins, and theabrownins is a primary factor contributing to the alteration in color of rolled leaves. Herein, tea pigments are selected as the key quality indicators during rolling of black tea, aiming to establish rapid detection methods for them. A machine vision system is employed to extract nine color feature variables from the images of samples subjected to varying rolling times. Then, the tea pigment content in the corresponding samples is determined using a UV-visible spectrophotometer. In the meantime, the correlation between color variables and tea pigments is discussed. Additionally, Z-score and PCA are used to eliminate the magnitude difference and redundant information in original data. Finally, the quantitative prediction models of tea pigments based on the images’ color features are established by using PLSR, SVR, and ELM. The data show that the Z-score–PCA–ELM model has the best prediction effect for tea pigments. The Rp values for the model prediction sets are all over 0.96, and the RPD values are all greater than 3.50. In this study, rapid determination methods for tea pigments during rolling of black tea are established. These methods offer significant technical support for the digital production of black tea.
研究领域:
食品科学
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农业工程
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Linyao Song,Fengwei Ma,Haijiang Chen,Qiang Fei,Guangcan Tao,Siyao Wu,Dajuan Shi,Junyi Deng,Degang Zhao,Xuan Dong,Yichen Zhao,Su Xu
This study employed GC–MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum . The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC–MS and GC-IMS, respectively. And 4 key aroma-active compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Tingting An,Shanshan Shen,Zhongqi Zu,Mengxue Chen,Yu Wen,Xu Chen,Qi Chen,Yu Wang,Shaoyun Wang,Xueling Gao
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum . The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log 2 FD ≥ 5) were verified by gas chromatography–olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β -Damascenone showed the highest odor activity (log 2 FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
PHYTOCHEMICAL ANALYSIS
·
2022
·Vol. 33
·期 4
·577-589
·
IF 3.024
Xiao-Lei Miao,Hui-Min Ma,Qin-Hao Ke,Shi-Yue Wang,Hong-Fu Zhou,Min Zheng
Aim To establish a fast, sensitive and accurate high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for determining the monosaccharide content of Qingzhuan Dark Tea polysaccharides in different years (2 years, 5 years and 11 years). Methods The optimised chromatographic conditions were achieved on a C18 column (5.0 μm, 250 mm × 4.6 mm inner diameter). The mobile phase flow rate was 0.9 mL/min and the column temperature was set to 27°C. The aqueous phase A (5 mM aqueous ammonium acetate) and organic phase B (acetonitrile) were used to elute the target analyses isocratically (0–60 min: 18% B). The mass spectrometer detector was equipped with an electron spray ionisation (ESI)source, and multiple reaction monitoring (MRM) mode was used for the determination of 1-phenyl-3-methyl-5-pyrazolone (PMP) derived monosaccharides. Results We carried out a comprehensive methodological validation of PMP derived monosaccharides, including linearity, precision, stability and repeatability. Nine monosaccharides (rhamnose, mannose, ribose, glucose, galacturonic acid, xylose, galactose, fucose and arabinose) of Qingzhuan Dark Tea polysaccharides were identified, in which ribose and fucose were reported for the first time. The results showed the contents of these nine monosaccharides differed significantly among different years. Conclusions The validated method is reliable, accurate, repeatable and can be applied to quality assessment of these monosaccharides.
研究领域:
食品科学
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分析化学
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植物化学
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DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xin Meng,Fang Wang,Chao-Hong Fu,Lin Zeng,Zhen-Hua Chen,Qizhen Du,Zhi-Hui Feng,Jun-Feng Yin,Yong-Quan Xu
Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment and its sensory evaluation and volatile components were studied. The main aroma compounds in Osmanthus fragrans were dihydro- β -ionone, nonanal, β -cyclocitral, β -ionone, benzaldehyde, α -ionone, and 6-methyl-5-hepten-2-one, whose contents were used as the main evaluation criteria, and the hydrolats obtained under different scenting and drying times were compared. This process can effectively collect the aroma components in Osmanthus fragrans and the optimal drying conditions were 50 °C for 5 h. The hydrolat was used to provide the scent of osmanthus black tea, which had a fresher and mellower taste, while the fragrance of osmanthus was abundant. These results show that osmanthus hydrolat can be used to provide the scent of floral black tea. Chemical compounds studied in this article (−)-Catechin (PubChem CID: 1203); (−)-epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-epicatechin (PubChem CID: 72276); (−)-gallocatechin gallate (PubChem CID: 199472); (−)-catechin gallate (PubChem CID: 6419835); (−)-gallocatechin (PubChem CID: 9882981).
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
·
2021
·
IF 7.514
Wanjun Ma,Yali Shi,Gaozhong Yang,Jiang Shi,Junpeng Ji,Yue Zhang,Jiatong Wang,Qunhua Peng,Zhi Lin,Haipeng Lv
In order to investigate the hypolipidaemic and antioxidant effects of various dark teas produced from different post-fermentation using the same raw material, a hyperlipidaemia zebrafish model combined with binding bile salts assay and antioxidant assays were performed in this study. Results showed that the hypolipidaemic effect of dark tea extracts increased significantly ( p < 0.05) while the antioxidant ability decreased sharply compared with raw material. Particularly, Liupao tea (50%) and Pu-erh tea (48%) showed promising hypolipidaemic potential; however, the antioxidant capacity of Pu-erh tea decreased (31–49%) most dramatically. Besides, the levels of total polyphenols and catechins decreased sharply, but theabrownin, gallic acid, and caffeine increased significantly after post-fermentation. Moreover, the potential mechanisms of regulating hyperlipidaemia by dark tea extracts were discussed. These results suggest that microbial fermentation significantly affects the bioactivity of dark teas, and provide theoretical basis for processing and improving of dark tea products for hyperlipidaemia therapy.
研究领域:
营养学
·
生物化学
·
食品科学
✓ 已验证
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
ZHU Wen,FANG Xin,WANG Wenfeng,XU Wencan,CHEN Wenjun,WU Shuang,HUANG Youyi,WANG Shengpeng
Thermophilic bacteria play an important role in aroma formation during pile-fermentation process of dark tea. With the aim to reveal the impact of thermophilic bacteria on volatile compounds in dark tea, Bacillus licheniformis (thermophilic bacteria) were inoculated into sun-dried green tea for spontaneous fermentation. In this study, headspace solid phase microextraction combined to gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV), principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) were employed to investigated the characteristics of volatile compounds during thermophilic bacteria pile-fermentation. According to HS-SPME-GC-MS, a total of 64 volatile compounds were identified. PCA revealed that tea samples could be clearly discriminated from each other. Furthermore, sulcatone, hexanoic acid, linalool, 2-methyl-trans-decalin, myrtenal, and α-ionone were found to play an important role in discrimination of tea samples, based on OPLS-DA. In addition, the OAV could effectively characterize the aroma contribution of volatile compounds during thermophilic bacteria pile-fermentation, and (Z)-linalool oxide (furanoid), α-ionone, (E)-2-nonenal, and linalool were the critical volatile compounds of aroma quality in dark tea. This study provides insight into volatile compounds characteristics during thermophilic bacteria pile-fermentation in dark tea.
研究领域:
食品科学
·
微生物学
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DOI
高影响因子
危险品化学品经营许可证（带存储）