Agriculture-Basel
·
2024
·Vol. 14
·期 12
·2289
·
IF 3.3
Youru Yao,Juying Li,Kang Ma,Jingyi Zhang,Yuesheng Lin,Huarong Tan,Jia Yu,Fengman Fang
Dissolved organic matter (DOM) is widely present in soil environments and plays a crucial role in controlling the morphology, environmental behavior, and hazards of arsenic (As) in soil. In the Fe-rich red soil of tea plantations, the decomposition of tea tree litter complicates DOM properties, leading to more uncertain interactions between DOM, Fe, and As. This study focused on three tea plantations in Huangshan City to investigate the contents of DOM, Fe, and As in surface red soils (Ferralsols) and establish their correlations. Three-dimensional fluorescence spectroscopy and PARAFAC analysis methods were used to analyze the DOM components and fluorescence signatures. Additionally, the process and mechanism of the binding of DOM-Fe with As were explored through laboratory experiments on the morphological transformation of As by DOM-Fe. The results showed that the pH values of the soils in the three tea plantations ranged from 3.9 to 5.2, and the entire sample was strongly acidic. The DOM exhibited strong intrinsic properties and low humification, containing three types of humic acid components and one intermediate protein component. The DOC content in the Fe-rich red soil did not have a direct correlation with Fe and As, but the interaction of DOM fractions with Fe significantly influenced the As content. Specifically, the interaction of protein-like fractions with Fe had a more pronounced effect on the As content. The maximum sorption rate of As by DOM was 15.45%, and this rate increased by 49 to 75% with the participation of Fe. In the configuration of the metal electron bridge, Fe acts as a cation, forming a connecting channel between the negatively charged DOM and As, thus enhancing the DOM’s binding capacity to As. DOM-Fe compounds bind As through surface pores and functional groups. These findings provide deeper insights into the influence of DOM on As behavior in Fe-rich soil environments and offer theoretical support for controlling As pollution in red soil.
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Foods
·
2024
·Vol. 13
·期 5
·753
·
IF 4.7
Xiaomei Wen,Shanjie Han,Jiahui Wang,Yanxia Zhang,Lining Tan,Chen Chen,Baoyu Han,Mengxin Wang
The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1–16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity. The results indicated a significant negative correlation between the storage years and levels of tea polyphenols, total amino acids, soluble sugars, two phenolic acids, four flavonols, three tea pigments, umami amino acids, and sweet amino acids. The multivariate statistical analysis revealed that 10 functional components were identified as effective in distinguishing organic green teas with different storage years. Electronic tongue technology categorized organic green teas with different storage years into three classes. The backpropagation neural network (BPNN) analysis demonstrated that the classification predictive ability of the model based on the electronic tongue was superior to the one based on color difference values and 10 functional components. The combined analysis of antioxidative activity and functional components suggested that organic green teas with shorter storage periods exhibited stronger abilities to suppress superoxide anion radicals and hydroxyl radicals and reduce iron ions due to the higher content of eight components. Long-term-stored organic green teas, with a higher content of substances like L-serine and theabrownins, demonstrated stronger antioxidative capabilities in clearing both lipid-soluble and water-soluble free radicals. Therefore, this study provided a theoretical basis for the quality assessment of green tea and prediction of green tea storage periods.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Maiquan Li,Cui Li,Tiantian Tao,Wenlan Li,Manjun Kang,Peitao Fu,Xia Liu,Wei Quan,Mingzhi Zhu,Zhonghua Liu
With the worldwide prevalence of hyperuricemia (HUA), safe and effective natural xanthine oxidase (XOD) inhibitors are in need. This research was aimed to reveal the promising XOD inhibitors in Osmanthus black tea. Here, the combination index (CI) values for TF3 and acteoside were below 0.9, confirming the synergistic inhibitory effects on XOD. Further research confirmed that TF3-acteoside was stronger in inducing static quenching of XOD fluorescence than TF3 or acteoside. Besides, the secondary structure of XOD was significant changed by TF3-acteoside, specifically a decrease in the content of α-Helix and random coil, accompanied by an increase in β-Sheet and β-Turn contents, ultimately its structural stability and rigidity was enhanced. Molecular docking and molecular dynamics simulation analysis verified that TF3-acteoside stably bound to XOD by multiple hydrogen bonds. This study will lay important theoretical basis for the advancement of novel XOD inhibitors and the application of osmanthus black tea in lowering uric acid (UA).
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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.
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Food Chemistry-X
·
2022
·
IF 6.443
Chao Wang,Juan Li,Ya Zhang,Xuejiao Wu,Zhongrong He,Yin Zhang,Xingmin Zhang,Qin Li,Jianan Huang,Zhonghua Liu
The objective of this study was to develop an effective recovery technology of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed analysis was developed. The contributing factors, including the soaking time of tea, recovery volume of condensed water of first distillation, amount of sodium chloride, recovery volume of condensed water of SRD, and re-use times of sodium chloride, were studied systematically. Under optimized conditions, 41 OACs were recovered in the first distillation, and the total recovery rate was 83.94%. Forty-one OACs were recovered via SRD, and the total recovery rate reached 72.29%, significantly better than membrane method (33.46%). The IPT prepared by adding OACs that recovered via SRD showed strong aroma attributes intensities and good coordination. This developed method can provide a more effective scheme to improve the flavor quality of IPT
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Wenlong Li,Jian Chen,Juan Zhang,Zheng Peng
White tea (WT) develops unique aged quality during long-term storage, characterized by progressive changes in sensory properties and chemical composition. However, integrated insights into the sensory, metabolites, and microbial contribution underlying this process remain limited. This study systematically investigated the quality evolution of Bai Mudan tea (a typical WT) over 0 to 11 years of storage using an integrated multi-omics approach. Sensory analysis revealed a flavor transition from fresh (grassy, fruity) to aged (woody, stale) characteristics. Volatilomics identified 72 volatile compounds, with cedrol and isophorone as aged characteristic aroma compounds (rOAV ≥1, VIP ≥ 1, p ≤ 0.05). Metabolomics identified 1146 non-volatile metabolites, showing accumulation of fatty acyls and flavonoids, and a decrease in amino acids. Metagenomic sequencing analysis revealed that bacterial communities (mainly Sphingomonas , Pedobacter , Methylobacterium , and Chryseobacterium ) dominated during the first 7 years of storage, followed by a potential shift toward a bacterial-fungal synergy pattern in later stages as the abundances of Monascus and Aspergillus increased. KEGG annotation highlighted the roles of carbohydrate metabolism and amino acid metabolism, and flavonoid biosynthesis was activated during storage. Multi-omics correlation networks demonstrated that fungi positively regulated volatile flavors, while bacteria may be involved in taste balance. Monascus , Sphingomonas , Sphingobium , and Novosphingobium were identified as core functional taxa that may contribute to WT quality formation during storage through aged flavor synthesis, flavonoid accumulation, and lipid degradation. In conclusion, this study provides a multi-dimensional scientific basis for a comprehensive understanding of the formation mechanism of aged quality in white tea during storage.
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RSC Advances
·
2022
·Vol. 12
·期 44
·28659-28676
·
IF 4.036
Liling Wang,Yanbin Wang,Meixu Chen,Yaoyao Zhu,Yuchuan Qin,Yifeng Zhou
In this study, deep eutectic solvent oscillation-assisted extraction (DES-OS) combined with macroporous resin adsorption and desorption technology was used to achieve the rapid green extraction and separation of the characteristic component dihydromyricetin (DMY) from vine tea. Multivariate data analysis showed that the DES system composed of tetrabutylammonium bromide (N444Br) and pyruvic acid (molar ratio 1 : 2) had good extraction performance for DMY. The influence parameters of DES-OS were studied, and optimized by the single-factor test and response surface methodology (RSM) with Box–Behnken design (BBD). The extraction model of DMY was established and verified. The results showed that the extraction yield of DMY could reach 40.1 mg g−1 under the optimal conditions (DES water contents of 71.18%, extraction time of 2.80 h, extraction temperature of 46.40 °C), which is in good agreement with the predicted value. In addition, Fourier transform infrared spectroscopy (FT-IR) was used to characterize the solvent before and after extraction. Scanning electron microscopy (SEM) results further confirmed that tetrabutylammonium bromide:pyruvate enhanced the destruction of the cell wall structure, resulting in the release of more DMY. Furthermore, different macroporous resins were selected for the separation of DMY for the DES-OS extract, and it was found that the DM301 resin had the ideal recovery performance under optimized dynamic condition. Finally, the product was found to have an inhibitory effect against xanthine oxidase (XO) as a mixed-type competitive inhibitor with IC50 values of (5.79 ± 0.22) × 10−5 mol L−1. The inhibitory mechanisms of DMY on XO were explored by enzyme kinetics, spectroscopy, molecular docking and molecular dynamics analysis approaches, which provided a theoretical basis for the above inhibition assays.
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INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Haoxue Wang,Han Yang,Siming Nie,Xu Han,Yuanhang Chang,Jian Xu,Chengdong Nie,Yujie Fu
In this study, different types of natural deep eutectic solvents (NADES) were used to extract flavonoids from sweet tea. A total of 7 flavonoids , primarily dihydrochalcones, were successfully extracted. Among the NADESs tested, a ternary deep eutectic solvent Bet-PG-Ur (betaine: propanediol : urea = 1: 2: 1, molar ratio) demonstrated the highest extraction efficiency. The chemical and morphological changes of both the NADES and extracted compounds were analyzed using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). To optimize the extraction process and evaluate the total flavonoid yield, response surface methodology (RSM), artificial neural network (ANN), and random forest (RF) techniques were employed. The NADES demonstrated consistent extraction performance even after three cycles of recovery using the SPE method. The results revealed that all three models successfully predicted the TFC in the green extraction ultrasonic process. The ANN model exhibited superior result consistency compared to the others, which can be attributed to the enhanced statistical parameters obtained. The highest total flavonoid content (TFC) of 167.561 mg/g was predicted by ANN and achieved under the following conditions: liquid/solid ratio of 19, water content of 50 %, temperature of 45 °C, and ultrasonic power of 400 W.
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Food Chemistry-X
·
2025
·
IF 8.2
Jirui Kun,Zhengfei Luo,Menghan Gong,Qing Meng,Yingjuan Chen,Lianyu Yuan,Yiwei Weng,Jin Sun,Hongwei Dai,Huarong Tong
The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the distinct floral honey-like CA of Fenghuang Dancong oolong tea (FHDC) remain unknown. CA of FHDC had strong nectar, ginger-like, and floral, while the tea infusion (TA) was characterized by tropical fruit, sweet, and floral notes. OAV and GC-O analyses revealed that esters, aldehydes, and alcohols were major contributors to the CA, with distinct variations in the volatile compound profiles between TA and CA. Twenty-one and 17 aroma active compounds were identified in TA and CA, respectively. GC-O analysis of the CA revealed 17 key odorants, among which α-ionone, geraniol, 4-methylpent-3-en-2-one, ( E )-2-nonenal, heptanal, limonene, linalool, and ( Z )-2-penten-1-ol exhibited intensities of 3 or higher. An aroma recombination experiments confirmed the identification of 17 key odorants, successfully replicating the original floral honey-like cup aroma.
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Current Research in Food Science
·
2026
·
IF 7.7
Mengke Zheng,Zhongyi Mao,Yinan Yang,Guihong Qi,Peng Li,Yufeng Luo,Donghao Zhang,Jianping Xie,Shihao Sun
The brewing process is a crucial step in determining the flavor profile of green tea infusions. However, the flavor differences arising from top-brewing and bottom-brewing methods remain poorly understood, and the underlying mechanisms are largely unexplored. In this study, GC-MS and sensory analysis were employed to investigate the flavor differences in Shucheng Little Cymbidium tea infusions under varying water temperatures and brewing methods. Subsequently, the variations in major polyphenolic compounds were analyzed, and the potential causes of flavor differences were explained from the perspective of the interactions between EGCG and key aroma compounds. Multivariate statistical analysis revealed that compounds such as geraniol, nonanal, and methyl salicylate serve as important markers for discriminating between different brewing conditions. Moreover, EGCG exhibited a significant binding effect with compounds such as geraniol and nonanal, driven by hydrogen bonding and hydrophobic interactions. This binding may regulate the transfer of aroma compounds from tea leaves to the infusion during brewing, thereby shaping distinct sensory characteristics. These findings provide a molecular-level rationale for empirical techniques in traditional tea art. More importantly, it inspires researchers to pay attention to the crucial role of the tea infusion matrix in determining flavor.
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Journal of Food Measurement and Characterization
·
2026
·
IF 3.6
Arshad Atif,Si Tingchen,Dai Yanxi,Sun Yue,Li Xueling,Gao Kun,Liang Jin
The aim of this study was to investigate the effect of golden ear mushroom (GEM) powder and large-leaf yellow tea (LYT) powder on physico-mechanical, rheological properties of dough, nutritional content, cooking quality, color, texture, antioxidant capacity, and sensory attributes of dried noodles. Mixolab results showed that the addition of GEM powder increased dough water absorption, while LYT powder improved dough strength and promoted starch gelatinization. Fortified doughs exhibited higher elastic (G՛) and viscous modulus (G՛՛) with lower loss tangent values. Nutritional analysis showed increased insoluble dietary fiber (1.52 to 1.83 g/100 g) and fat content (1.43 to 2.42 g/100 g), accompanied by a slight decrease in protein content (10.07 to 8.88 g/100 g) in fortified noodles. Antioxidant activity (DPPH and ABTS scavenging) was significantly enhanced ( p < 0.05) compared with the control group. Cooking quality was affected, with increased water absorption and cooking loss (6.22%-11.48%) in fortified noodles, but xanthan gum addition effectively reduced cooking loss to 7.88% and improved texture by increasing hardness (8689.43 g) and chewiness (6368.98 g). Color analysis showed reduced lightness (L*) and increased redness (a*) and yellowness (b*) in fortified noodles. GEM and LYT powder reduced sensory qualities of noodles, while xanthan gum improved texture and acceptability. This study provided a valuable theoretical basis for the industrial application of GEM powder and LYT powder and the development of high-quality dried noodles.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Chenxi Gao,Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Yao Yang,Biyun He,Yan Huang,Shixian Cao,Shuntian Yu,Zhidan Chen,Weijiang Sun
Pleasantness-related aroma compounds in Purple-Leaf White Tea were identified by GC-MS and sensory evaluation. • Six key volatiles were identified as major contributors to aroma pleasantness in Purple-Leaf White Tea. • Molecular docking predicted favorable interactions between key aroma compounds and ADORA2A. • Multi-compound aroma mixtures showed greater pleasantness than individual aroma compounds. • This study provides a hypothesis-generating framework linking aroma composition to pleasantness perception. Pleasant aroma is a defining sensory trait of Purple-Leaf White Tea (PWT), strongly influencing consumer preference, yet its key chemical contributors remain poorly understood. Using GC–MS combined with comprehensive sensory evaluation, six key aroma compounds—cedrol, β-ionone, geranylacetone, α-terpineol, β-cyclocitral, and (−)-terpinen-4-ol—were identified as major contributors to perceived pleasantness. Sensory analysis revealed significant differences among individual compounds, while their mixture exhibited enhanced pleasantness compared with single compounds. Molecular docking predicted that individual compounds bind to ADORA2A (−6.5 to −5.2 kcal/mol), mainly via hydrophobic interactions. The six-compound mixture showed a markedly lower predicted binding energy (−21.86 kcal/mol). Omission tests indicated that cedrol and α-terpineol contributed substantially to mixture pleasantness, whereas geranylacetone was associated with reduced pleasantness. These findings provide computational support for potential interactions between key aroma compounds and ADORA2A and offer a hypothesis-generating framework for understanding aroma-associated pleasantness in PWT.
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