CyTA-Journal of Food
·
2022
·
IF 2.478
Yanzhi Sun,Yingjie Fu,Rirong Chen,Yipeng Zhang,Tougen Liao,Hui Xi,Shihao Sun,Zhihong Cheng
The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive constituents of Dianhong. This article reported for the first time the volatile and non-volatile composition profiles of Dianhong from four main producing areas. A combined total of 42 VOCs were identified from four Dianhong samples by static headspace GC-MS. Thirteen VOCs were found to be important common components contributing to the characteristic aroma of Dianhong. The non-VOCs of Dianhong were evaluated by UPLC-ESI-MS, and Dianhong samples from four producing areas shared almost the same component profiles. Thirty-four components including derivatives of quinic acid, gallic acid, and catechin, flavone C-glycosides, flavonol O-glycosides, and alkaloids were characterized. Finally, catechin, gallic acid, 5-O-galloylquininc acid, and theobromine were characterized as the main non-VOCs in Dianhong. Dianhong samples from four main producing areas showed similar VOCs and non-VOCs profiles under our optimized GC-MS and LC-MS conditions.
研究领域:
食品科学
·
分析化学
·
植物学
✓ 已验证
DOI
高影响因子
Food Science and Human Wellness
·
2022
·
IF 8.022
Wenjing Liao,Wenjiao Li,Suyu Liu,Dong Tang,Yunxi Chen,Yijun Wang,Zhongwen Xie,Jinbao Huang
Black tea is a healthy and popular tea beverage. However, its main bioactive compounds (theaflavins and thearubigins) are not easily absorbed. The aim of this study was to investigate the modulation of intestinal microbiota by the nonabsorptive components of Keemun black tea (KBT) and Dianhong black tea (DBT), and fructooligosaccharide (FOS) was selected for use in the control group. KBT, DBT, and FOS significantly increased total short-chain acid production. Specifically, FOS treatment predominantly increased the production of acetic acids and black tea treatments increased the production of acetic, propionic, and butyric acids at similar rates. Moreover, FOS exerted a strong bifidogenic effect after 24 h of fermentation; KBT and DBT increased the abundance of the beneficial genus Bacteroides and Roseburia . In summary, the nonabsorptive components of KBT and DBT could serve as novel prebiotics, the underlying mechanisms of which are quite different from those of FOS.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Lijuan Ma,Manman Gao,Linqi Zhang,Yang Qiao,Jianxun Li,Liping Du,Huiling Zhang,Hong Wang
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography–olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 µg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 µg/kg) and phenylacetaldehyde (1801 µg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.
研究领域:
食品科学
·
分析化学
·
感官评价
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2017
·
IF 3.086
Chao Wang,Chenxia Zhang,Yawen Kong,Xiaopei Peng,Changwen Li,Shunhang Liu,Liping Du,Dongguang Xiao,Yongquan Xu
Dianhong teas produced from fresh leaves of different tea cultivars (YK is Yunkang No. 10, XY is Xueya 100, CY is Changyebaihao, SS is Shishengmiao), were compared in terms of volatile compounds and descriptive sensory analysis. A total of 73 volatile compounds in 16 tea samples were tentatively identified. YK, XY, CY, and SS contained 55, 53, 49, and 51 volatile compounds, respectively. Partial least squares–discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) were used to classify the samples, and 40 key components were selected based on variable importance in the projection. Moreover, 11 flavor attributes, namely, floral, fruity, grass/green, woody, sweet, roasty, caramel, mellow and thick, bitter, astringent, and sweet aftertaste were identified through descriptive sensory analysis (DSA). In generally, innate differences among the tea varieties significantly affected the intensities of most of the key sensory attributes of Dianhong teas possibly because of the different amounts of aroma-active and taste components in Dianhong teas.
研究领域:
食品科学
·
化学
·
植物学
✓ 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）