LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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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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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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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Dan Chen,Rong Zhang,Zhongqi Tang,Chengyang Xie,Panpan Liu,Bo He,Lihui Wang,Jiamin Nan,Chunhui Wang,Jun Zhang,Pengcheng Zheng,Tianshan Zhou
Tumbling timing in withering dually regulates key aroma volatiles. • Floral and green volatiles antagonistically shape aroma quality. • Phenylethyl alcohol dominates the floral aroma of Ziyang population black tea. • Tumbling timing and fermentation time interact to influence aroma quality. Distinct floral aroma is a key sensory attribute of high-quality black tea. Here, response surface methodology (RSM) was applied to systematically optimize the processing technology of floral-flavored black tea from the fresh leaves of Ziyang population tea plant, with the timing of tumbling during withering (expressed as leaf moisture content), rolling time, and fermentation time as independent variables and sensory aroma score as the response value. Volatile compounds in the resulting tea samples were analyzed using gas chromatography-mass spectrometry (GC-MS). The optimal floral quality was achieved when tumbling started at a moisture content of 713.9 g/kg (wet basis) during withering, with 47.19 min rolling and 3.05 h fermentation. Through gas chromatography-olfactometry (GC-O), odor activity value (OAV) calculation, and aroma recombination, five compounds were identified as the key floral aroma contributors: benzeneacetaldehyde, linalool, geraniol, phenylethyl alcohol, and β -damascenone. Enrichment analysis of the key aroma compounds (OAV > 1) during processing revealed that an appropriate tumbling timing (at 700–720 g/kg moisture content, wet basis) synergistically elevated the levels of most key floral volatiles while effectively suppressing the accumulation of grassy volatiles. Moreover, moderate prolongation of rolling (45–55 min) and fermentation (3.0–3.5 h) facilitated the enrichment of specific floral volatiles (phenylethyl alcohol, linalool, and β -damascenone) and significantly reduced the contents of typical grassy volatiles (hexanal and ( Z )-3-hexen-1-ol). Overall, this study offers new insights into the precise regulation and enhancement of floral aroma substances in black tea processing. Download: Download high-res image (297KB) Download: Download full-size image
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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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高影响因子
JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 3
·e70951
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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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JOURNAL OF FOOD SCIENCE
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2026
·Vol. 91
·期 5
·e71156
·
IF 4.1
Xiaoli Yan,Yuting Wang,Zhijun Wang,Qiang Yu,Jianhua Xie,Ziyi Liu,Yi Chen
Tea cultivar and processing strongly influence the chemical composition and sensory quality of Lushan Yunwu green tea (LYGT). Despite its economic and cultural significance, dynamic changes of key metabolites across cultivars and processing remain unclear. Five cultivars were analyzed, identifying 28 non-volatile and 12 volatile differential metabolites. Fresh leaves showed cultivar-dependent variations in flavonoids, catechins, phenolic acids, amino acids, and aroma compounds dominated by alcohols and terpenoids. During processing, metabolic changes were most pronounced at the fixation stage, with non-volatile compounds undergoing enzymatic transformation, thermal degradation, and oxidation, while volatile compounds decreased, reducing grassy notes and forming characteristic high-temperature aromas. These findings clarify the chemical basis of cultivar-specific sensory traits and provide guidance for cultivar selection and process optimization.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Hao Zuo,Xiongyuan Si,Mangmang Tan,Wenting Li,Jiaomei Xie,Wuxiong Yang,Zhihui Chen,Mingzhi Zhu,Zhi Zhou,Changsong Chen,Zhonghua Liu,Jian Zhao
Novel Chimonanthus teas with appealing flavors and enhanced health benefits were created by scenting various tea dhools with medicinal Chimonanthus praecox flowers. Primary volatile compounds, including linalool, methyl salicylate, indole, cinnamyl alcohol, and eugenol, were effectively absorbed into tea dhools. Averagely 12 volatile compounds were absorbed into the scented black and green tea. Approximately 9.4 % and 17.8 % of new aroma were transferred from white flowers to scented black and green tea, respectively. Phenylmethyl acetate emerged as the most significantly absorbed volatile in both scented black tea and green tea. Moreover, the green tea scented with yellow flowers contained more aroma (34.2 %) than these with white flowers. ( E )- β -ocimene was the most abundantly absorbed volatile in yellow flowers-scented green tea. Green tea dhools performed better in absorbing fragrances from Chimonanthus flowers than black tea. Storage effect on Chimonanthus tea aroma persistence were evaluated for Chimonanthus tea production.
研究领域:
食品科学
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植物学
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2014
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IF 3.107
Yongsheng Chen,Gu Chen,Xiong Fu,Rui-Hai Liu
Consumption of plant foods has been negatively associated with the risk of developing chronic diseases, which is partly attributed to their rich and diverse phytochemicals. To promote the rational and effective application of Adinandra tea (Adinandra Jack), a traditional Chinese tea (Shiyacha) widely consumed as a health beverage, the complete phytochemical profile and antioxidant activity of four varieties of Adinandra tea were analyzed. They were rich in phenolics and flavonoids, ranging from 71.29 to 140.54 mg of gallic acid equivalent/g and from 19.13 to 88.72 mg of catechin equivalent/g, respectively. Their antioxidant capacities were high, as revealed by oxygen radical absorbance capacity, peroxyl radical scavenging capacity, and cellular antioxidant activity (CAA) assays. An obvious antiproliferation effect was observed in HepG2 and MCF-7 cells, with EC50 ranging from 1.05 to 6.44 mg/mL and from 2.26 to 8.02 mg/mL, respectively. Among the four varieties compared, Nitida and Millettii had a higher CAA value and antiproliferation activity, while Latifolia contained considerable bound phenolics.
研究领域:
植物化学
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营养学
·
药理学
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Horticulture Research
·
2025
·
IF 8.5
Zhou Xingrong,Chen Dingli,Tian Fengyun,Ma Jie,Chen Mei,Xie Youshudi,Yang Changli,Liang Yanglin,Xiao Houhong,Dong Xue,Yang Di,He Yingqin,Dai Xinlong,Li Yan
Tea plant [Camellia sinensis (L.) O. Kuntze] is a globally important crop but is severely threatened by Toxoptera aurantia infestations, which impact yield and safety. However, the response of tea plants to aphid feeding remains largely unexplored. This study investigates the feeding behavior of T. aurantia on different cultivars and identifies ‘Huangjinya’ and ‘Qiancha 1’ as susceptible and resistant cultivars, respectively. Transcriptome analysis revealed that CsUGT89A2 was significantly upregulated in response to T. aurantia infestation. In vitro biochemical assays demonstrated that CsUGT89A2 encodes a flavonoid 7-glycosyltransferase that catalyzes the conversion of flavonoids and UDP-glucose into flavonoid 7-O-glucosides. In vivo, silencing CsUGT89A2 significantly reduced flavonoid glycoside accumulation. To further clarify the role of CsUGT89A2 in tea plant resistance to T. aurantia, we used tobacco and tea flowers to evaluate aphid feeding and reproduction under chemical treatment, gene silencing, and gene overexpression conditions. Statistical analysis showed that, compared with flavonoids, the application of flavonoid 7-O-glycosides significantly reduced T. aurantia reproductive capacity. Furthermore, compared with the control, overexpression of CsUGT89A2 significantly reduced the reproductive ability of aphids, while its silencing increased reproductive rates. Overall, our findings demonstrate that CsUGT89A2 mediates flavonoid glycosylation and enhances insect resistance in tea plants by increasing flavonoid glycoside levels, offering new insights into the role of flavonoid glycosides in the insect resistance of C. sinensis.
研究领域:
植物学
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植物科学
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昆虫学
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生物化学
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分子生物学
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Insects
·
2025
·Vol. 16
·期 10
·1065
·
IF 2.9
Li-Hua Xie,Tong Liu,Wen-Qiang Yang,Yu-Gu Xie,Si-Yu Zhao,Xiao-Guang Chen
Simple SummaryDiseases transmitted byAedesmosquitoes, including dengue, Zika, and chikungunya, lack effective vaccines and specific treatments, making vector control critical for disease prevention. Oviposition attractants offer a promising tool for managing mosquito populations. Effective oviposition attractants forAedesmosquitoes are urgently needed. While green tea attractsAedes aegypti, it is unclear how different tea fermentations affect the Asian tiger mosquito (Aedes albopictus). We tested teas across fermentation stages, evaluating attraction, the role of microbes, and chemicals. Results showed aged Liu-pao tea strongly attracts them at 5 g/L after 1–2 weeks. Notably, even a weak Liu-pao (0.5 g/L) solution successfully attractedAe. aegyptimosquitoes with an oviposition activity index (OAI) of 0.89 (day 21). Crucially, we discovered that this attraction was not due to living microbes in the tea water, but rather natural chemicals released from the tea leaves. Also, we identified one specific chemical, cedrol, as part of this attraction, but found that the full tea solution worked much better than cedrol alone. These findings establish Liu-pao tea as a potent botanical attractant and support the development of multi-volatile “attract-and-kill” strategies for gravidAedesmosquitoes.Oviposition attractants can enhance both the surveillance and control of container-breedingAedesmosquitoes. Although green tea has been reported to attractAe. aegypti, the specific bioactive botanical compounds responsible remain unidentified. We evaluated teas across fermentation stages (non-fermented, fully fermented, and post-fermented) at 5 g/L for gravidAe. albopictususing dual-choice assays. The most attractive tea (Liu-pao) was further tested across concentrations (0.5–5 g/L) and infusion ages (1–28 days). Autoclaved vs. non-autoclaved infusions assessed microbial contributions, while headspace volatiles were analyzed via HS-SPME-GC-MS. Individual compounds (cedrol and linalool oxide) were bioassayed. Only Liu-pao tea consistently attractedAe. albopictus(OAI ≥ 0.3), peaking at 5 g/L after 7–14 days (OAIs 0.73/0.67). A 0.5 g/L infusion aged 21–28 days also attractedAe. aegypti(OAIs 0.89/0.63). Autoclaving did not reduce attraction, confirming volatile compounds, not live microbe-mediated effects. Cedrol (1 mg/L) elicited moderate attraction (OAI 0.29) inAe. albopictus, while linalool oxide was inactive. Post-fermented Liu-pao tea acts as a potent botanical attractant forAedesmosquitoes. Cedrol contributes partially, but whole tea infusions outperform single compounds. These findings support developing multi-volatile “attract-and-kill” strategies targeting gravid mosquitoes.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Jue Liu,Youjun Hu,Jie Zheng,Pan Yue,Shi-Yi Ou,Jiaqi Lu,Xiting Huang,Wanyi Cao,Hua Zhou
Methylselenocysteine (SeMC), the primary organic selenium in tea, enhances human nutrition through its bioavailability and bioactivity (e.g. antioxidant activity). This study investigated SeMC stability during tea processing: high-temperature fixation caused 48.11 % SeMC loss (vs. 25.54 % when rolling at 25 °C), following first-order kinetics ( Ea = 65.58 kJ/mol, air). Nitrogen protection reduced degradation to <10 % at 150 °C. We first report that 29.19 % of oxidised SeMC (SeMCO) regenerates to SeMC at 25 °C, challenging the assumed irreversibility of selenium oxidation. Catalase (≥200 U/mg) synergized with nitrogen to inhibit oxidation, enabling 1) shortened thermal exposure, 2) nitrogen blanketing, and 3) enzymatic control. These results provide practical solutions to preserve selenium functionality during tea processing, thus advancing selenium-rich food production.
研究领域:
食品科学
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营养学
·
植物化学
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinxin Wang,Zhihang Weng,Xinyu Feng,Huichun Ye,Helin Lv,Anran Yan,Yani Pan,Yiliang Wei,Tianyuan Chen,Lixin He,Yunyun Yang,Haowei Guo,Hesham R. El-Seedi,Li Niu,Qiang Chu,Ping Chen
Consumer preferences for rich flavor drive rapid growth in the new-style tea beverage market ($4.74 billion by 2030). Coffee-tea, a newly emerging product that integrates both coffee and tea flavor by blending process. While holding significant market promise, it faces a critical flavor challenge: burnt bitterness due to high-temperature coffee roasting (∼200 °C) and powerful adsorptive capacity of tea. This study innovatively employed cascaded improvement strategies to coffee white tea, with sensory evaluation and chemical analysis method, to mask burnt bitterness: 1) coffee bean roasting process optimization (220 °C, 12 min) to activated coffee aroma while achieving harmony flavor; 2) scenting process introduction to remove coffee beans that present bitterness; 3) Rooibos blending to mask burnt notes by introducing sweet-floral volatiles (lauric acid, etc.) and preserving key coffee aromas. This synergistic approach achieving burnt flavor masked and flavor balance in coffee-tea, offering a template for new-style tea beverages development.
研究领域:
食品科学
·
风味化学
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饮品技术
·
感官分析
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危险品化学品经营许可证（带存储）