JOURNAL OF FOOD QUALITY
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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
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DOI
高影响因子
Data in Brief
·
2016
·
IF 0
Zhuo-Xiao Han,Mohammad M. Rana,Guo-Feng Liu,Ming-Jun Gao,Da-Xiang Li,Fu-Guang Wu,Xin-Bao Li,Xiao-Chun Wan,Shu Wei
This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’) and ‘Fuding-Dabai Cha’ (‘FUD’). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The data shows the abundances of the detected aroma compounds, their threshold values and odor characteristics in the two differently processed tea samples as well as two different cultivars.
研究领域:
食品科学
·
植物学
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DOI
iScience
·
2026
·
IF 4.5
Cenwei Liu,Jing Ye,Yi Lin,Bangwei Zhang,Weixi Shu,Yixiang Wang
Excessive nitrogen fertilizer in red-soil tea plantations reduces quality and yield in southern China and causes environmental issues. This study employed 15 N isotope tracing to evaluate the effects of co-applying biochar (0%, 1%, 2%, and 4%) with nitrogen fertilizer on tea growth, nitrogen use efficiency (NUE), and soil microbial communities in acidic red-soil plantations. The application of 1–2% biochar showed positive outcomes, including increased tea biomass, reduced fertilizer residue and loss, and enhanced soil microbial diversity. In contrast, a high dose of biochar (4%) decreased NUE in whole plants. This reduction was accompanied by an 82.1% increase in urease activity and a 49.5% decrease in nitrate reductase activity. Our findings suggest that co-applying 1–2% biochar with nitrogen represents a promising strategy to optimize root nitrogen uptake, improve tea biomass, and regulate soil microbial communities, thereby supporting more sustainable nitrogen management in tea plantations.
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 3
·e70951
·
IF 4.1
Li Xiong,Yangyu Zhou,Ruishu Peng,Yue Xiao,Yina Huang,Hong Gao
This research conducts a systematic exploration of the impacts of three fixation methods—50-type electric heating tube roller fixation (CQ), mixed fixation (HC), and steam fixation (ZQ)—on the quality formation of green tea. By means of quantitative analysis of aroma components, catechins, free amino acids, and alkaloids, in combination with electronic tongue taste fingerprint and untargeted metabolomics analysis, it is discovered that distinct fixation methods exert significant influences on the volatile and non-volatile metabolite profiles of green tea. CQ notably elevated the content of total polyphenols and gallic acid to 3.57 mg/g, intensifying its bitter and astringent taste profile. In contrast, ZQ produced the brightest green infusion and yielded the highest electronic tongue response value for sweetness. HC achieved a superior balance, retaining the highest levels of key aroma compounds like linalool (1.42 mg/kg) and D-limonene, while also preserving the highest total free amino acid content (13,983.2 µg/g). Metabolomics analysis further disclosed that fixation methods affect metabolite composition by regulating pathways such as phenylpropanoid biosynthesis and caffeine metabolism. Molecular docking experiments verify that the disparity in binding affinity between key differential metabolites (e.g., Chrysophanol 8-(6-galloylglucoside)) and taste receptors (TRPM5, TAS2R14, T1R1/T1R3) serves as the material foundation for taste differentiation. This study provides a theoretical basis for the development of precision processing technologies and quality control of green tea. Practical Applications This study provides a decision-making framework for green tea producers to select fixation techniques based on desired sensory profiles. To enhance floral and citrus notes, mixed fixation (HC) is recommended. Steam fixation (ZQ) is ideal for preserving a bright green color and sweeter taste, suitable for premium-grade teas. Roller fixation (CQ) can be applied where a stronger, more astringent profile is targeted. These insights enable the precision manufacturing of green teas with customized flavor characteristics.
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DOI
PubMed
高影响因子
KEY ENGINEERING MATERIALS
·
2012
·
IF 0
Jian Jun Fang,Rong Fa Guan,Jie Qing Ma,Chang Rui,Hai Tao Shen,Jin Jie Zhang
The fuzzy orthogonal design is a method that the orthogonal results were fuzzed and then analyzed using fuzzy mathematical theory. It took the full advantage of the information from orthogonal experiments to obtain the optimal liposome preparation conditions by considering all the evaluation indexes. With the fuzzy comprehensive evaluation for the objective function, main technological parameters of process in liposome preparation were optimized using fuzzy orthogonal design. The optimal processing parameters were pH values of phosphate-buffer solution of 7,soybean phosphatidyl-choline and cholesterol proportion of 1:1,the concentration of Catechin of 5mg/mL,Oilwater proportion of 3:1.The catechin-loaded liposomes prepared under the optimized conditions has high encapsulation efficiency. The entrapment rate of catechin nanoliposome measured by validated test was 61.7%±0.015,while the mean diameter was 193.6±0.119 nm.
研究领域:
药剂学
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纳米技术
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药物递送
·
实验设计
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DOI
JOURNAL OF MOLECULAR LIQUIDS
·
2021
·
IF 6.165
Fulin Li,Cheng Peng,Ke Yuan,Qiwei Xu,Hang Song
Terpinen-4-ol in natural Tea tree oil (TTO) plays an important role in physiological activities. Selectively removing of 1,8-cineole and the monoterpenes such as γ-terpinene from TTO is necessary for TTO comfort and safety. In this study, the density functional theory (DFT) was employed to estimate the interaction energies between ILs and terpinen-4-ol for preliminarily screening ionic liquid type of extraction agents. It was found hexalkylguanidinium ionic liquids (ILs) [diBTMG]Br exhibited good extraction distribution coefficient of terpinen-4-ol (2.54) and higher extraction selectivity of terpinen-4-ol (6.9 to 1,8-cineole and 9 to γ-terpinene, respectively). The single extraction yield of terpinen-4-ol by the IL could reach to 90%. After the extraction, subsequent twice extractions with n-hexane and water can realize satisfactorily recovery and reuse of all extraction agents. The deterpenation of TTO has advantages of lower energy consumption, safety, environmentally friendly and less cost. It would provide an alternative strategy for the practical deterpenation production of essential oil with ionic liquids.
研究领域:
化学工程
·
药学
·
环境科学
·
有机化学
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DOI
高影响因子
npj Science of Food
·
2026
·
IF 7.8
Xie Hujun,Wang Han,Huang Min,Zhou Zhenbang,Gao Ying,Cao Qing-Qing,Jiao Qingbo,Ren Gerui,Xu Yong-Quan
As widely consumed beverage, the stability is crucial to the quality and shelf life of tea beverage. In this study, whey protein isolate (WPI)-beta-cyclodextrin (β-CD) was added to investigate its effect on the stability of jasmine tea beverage by pH, thermal and storage stability. The results showed tea beverages under neutral and acidic conditions are more stable than those under alkaline conditions, and have higher antioxidant activity and total phenol retention rate. The storage stability experiments (25 °C for 30 d, and 4 °C for 150 d) showed the higher the storage temperature, the less stable the tea beverages were. WPI-β-CD addition was beneficial to delaying the degradation of tea polyphenols in the tea beverages, delayed by 6.41% after 150 d of storage. This study provides a theoretical basis for the development of new tea beverage products and the wide application of EGCG.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Qianwei Ma,Yang Wei,Qitong Liu,Yuzhi Zhu,Xiaoping Yu,Xinlin Wei
Although black tea polysaccharides have numerous health benefits, limited studies have investigated the structural and fermentation characteristics. Herein, the structural characteristics and interaction with the gut microbiota of a black tea polysaccharide (BTPS3) fraction were systematically evaluated. Results showed that BTPS3 was an acidic heteropolysaccharide with a molecular weight of 2.10 × 10 5 Da, primarily composed of arabinose, galactose, and galacturonic acid in a molar ratio of 31.23:24.06:16.69. Methylation and NMR analyses indicated that BTPS3 is a pectic polysaccharide, with glycosidic linkages including →2,5)-α-L-Ara f -(1→, →5)-α-L-Ara f -(1→, →4)-β-D-Gal p -(1→, and →4)-α-D-Gal p A-(1→, among others. During in vitro fecal fermentation, BTPS3 promoted the production of short-chain fatty acids, particularly acetic and propionic acids, thereby lowering the pH. This was associated with an increased relative abundance of SCFA-producing bacteria ( Bacteroides ) and a decreased relative abundance of opportunistic pathogen-associated taxa ( Morganella and Bilophila ). Thus, BTPS3 shows prebiotic-like potential for gut microbiota modulation under in vitro conditions.
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DOI
高影响因子
CyTA-Journal of Food
·
2026
·
IF 3
Ling Xiang,Peifei Wang,Yangjun Lv,Yating Xu
To systematically characterize the quality of commercial jasmine tea beverages, nine flavored and six pure jasmine tea samples were selected for the characterization using modified quantitative descriptive analysis, physicochemical determination, colorimetric analysis, and electronic tongue technology. The sensory results showed that the flavored tea beverages could be characterized by high sweetness, low bitterness, low astringency, and little jasmine tea aroma. Pure tea beverages presented the characteristic aroma of jasmine tea but revealed a stewed and stuffy odor and a bitter and astringent taste. Flavored tea beverages had higher solids, free amino acids, tea polyphenols, and catechins content than pure products. Correlation analysis indicated that sensory profiles, especially taste, were closely related to physicochemical components. Sweetness, bitterness, astringency, and aftertaste-A were obviously fluctuated among the pure tea samples. Accordingly, this study is conducive to a comprehensive understanding of the quality of jasmine tea beverages and provides data references for the industry.
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Lele Jiang,Chengzhe Zhou,Caiyun Tian,Yu Pan,Cheng Zhang,Anru Zheng,Zhendong Zhang,Jiaxin Fang,Wenwen Wei,Jiayao Tan,Yanping Lin,Shuilian Gao,Yuqiong Guo
During oolong tea production, the requirement for highly mature fresh leaves inevitably generates by-products. These include teas with coarse, loose shapes and a yellowish appearance, collectively known as “Huangpian” (HP). HP is usually discarded because of its weak flavor, which leads to a waste of resources and increased production cost of oolong tea. The objective of this study was to elevate the flavor of HP via optimized reprocessing methods. The results demonstrated that the taste thickness and aroma richness of the optimized HP (HP-O) were enhanced after 5 min of steam fumigation, 25 min of rolling, and 45 min of drying. Moreover, non-volatile metabonomics and volatile metabonomics technologies were applied to explore the relevant mechanisms leading to improved HP quality. The improvement in taste was mainly related to flavonoid glycoside degradation and epigallocatechin isomerization, causing gallocatechin and flavonols to accumulate. A total of 19 metabolites were the potential key components contributing to the quality improvement of HP-O tea infusion. Additionally, α-ionone, ( E , E )-2,4-decadienal, dehydrolinalool, and safranal may be the potential key volatiles to enhance the aroma of HP-O. This optimized reprocessing approach could provide a viable strategy for quality improvement of HP, thereby significantly improving the product's market acceptability.
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Baogui Liu,Jingjing Yang,Yunxian Wang,Yunxiong Zhao,Siting Gao,Renyuan Qin,Zongyou Wei,Jing Huang,Guangzhi Liang,Lianfeng Luo,Qiongyan Feng,Ziping Li
Liupao tea is known for its lipid-lowering properties; the key to its quality lies in its microorganism-driven secondary fermentation. However, systematic research on the microbial regulation of flavonoid metabolism in Liupao tea remains scarce. We compared the effects of different fermentation temperatures on Liupao tea quality. The sensory quality and biochemical characteristics of the 45 °C constant-temperature fermentation group (HW) and variable-temperature fermentation group (BW) were significantly superior to those of other groups. Compared to the natural fermentation (CK) group, the temperature-controlled fermentation groups showed an average fourfold increase in flavonoid content, with 25/41 flavonoid compounds exhibiting significant changes. The phyla Ascomycota and Mucoromycota, and the genera Aspergillus, Lichtheimia, Fennellomyces, Syncephalastrum, Rhizopus, and Circinella showed high abundance; 12 functional microbial taxa were significantly correlated with flavonoid accumulation in Liupao tea. Overall, these findings provide a theoretical foundation for optimizing Liupao tea fermentation and enhancing flavonoid biosynthesis through microbial regulation.
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高影响因子
Foods
·
2026
·Vol. 15
·期 6
·
IF 6
Xiao-Lan Yu,Xizhe Zhu,Xinxin Lv,Jingming Ning,Haibo Yuan
The α-glucosidase inhibitory activity of Keemun black tea arises from complex interactions among its major polyphenols, which cannot be reliably predicted from the activities of isolated compounds. In this study, eight dominant polyphenols were investigated using a quantitative reconstruction–omission framework designed to reflect typical household tea brewing. The fully reconstructed system recovered approximately 72% of the inhibitory activity of the diluted native infusion, supporting the functional representativeness of the selected compounds. Systematic omission experiments revealed that antagonistic interactions, particularly among theaflavins, dominated the net inhibitory outcome, with removal of the most potent inhibitor, theaflavin-3,3′-digallate (TFDG), paradoxically increasing overall activity. Pairwise Combination Index analysis further demonstrated concentration-dependent biphasic interactions, exemplified by the epigallocatechin-3-gallate (EGCG)–TFDG pair, while molecular docking suggested overlapping binding sites as a potential structural basis for competitive inhibition. Collectively, this work provides a system-level dissection of α-glucosidase inhibition in black tea. Although the reconstructed system does not fully capture all contributions, the proposed framework offers a generalizable strategy for investigating interaction-driven bioactivity in complex dietary matrices and for further mechanistic studies.
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）