JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Yunzhi Lin,Qing Meng,Yiwen Miao,Linmu Chen,Cuixin Huang,Jirui Kun,Zhengfei Luo,Huarong Tong
BACKGROUND Broken black tea (BBT) is the most consumed black tea in the world. Laurie tea processor black tea (LTP-BT) is one of the most important categories of BBT. In this study, the fresh leaves of three tea plant cultivars including Golden Peony tea, Yunnandaye, and Fuding Dabai were blended to process LTP-BT using the simplex centroid design. Using gas chromatography–mass spectrometry and high-performance liquid chromatography, the differences in volatile and non-volatile components of LTP-BT under different formulations were analyzed. RESULTS A total of 88 volatile compounds were detected, among which 16 aroma compounds, including benzyl alcohol, linalool, and methyl salicylate, could be identified as key common aroma substances in BBT. Following evaluation of the model, Golden Peony 16.7%, Fuding Dabai 16.7%, and Yunnan Daye 67.8% were the best proportions in mixed fermentation of LTP-BT. The LTP-BT produced in this ratio had a high and lasting aroma, strong and mellow taste, and bright and red soup color. CONCLUSION Our study showed that mixed fermentation is feasible for the manufacturing process of LTP-BT, and the simplex centroid design would be a reliable guide for cultivar formulation, providing customers with an alterable flavor and consumption feature. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
植物学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Advanced Research
·
2025
·
IF 13
Yating Guo,Yani Pan,Xinyu Feng,Haowei Guo,Liping Liu,Kexin Zhang,Haojun Xie,Binkai Zhu,Shuying Gong,Qiang Chu,Hua Fang,Ping Chen
Introduction Traditionally, the mechanism of dark tea quality formation has centered on microorganisms, with quality regulated by manipulating microorganisms and their fermentation environment. Nevertheless, raw teas, the natural selective medium of microbial community, was completely ignored in the formation of dark tea unique flavors. Objectives This study aims to uncover the previously unappreciated interactions between raw tea and microorganisms, demonstrating the significant role of raw tea in the formation of dark tea quality. Methods Sun-dried raw tea (SDT), baked raw tea (BT), and pan-fried raw tea (PFT) were pile fermented. Chemical profiles, microbial communities, and sensory qualities were assessed by metabolomics, high-throughput sequencing, and sensory evaluation, with correlation and multiple factor analyses used to explore their relationships. Results Compared to PFT and BT, SDT had 18 % lower flavonoid content and 26 % lower catechin content, which favored dominant Agathobacter and Wickerhamomyces . Wickerhamomyces contributed to flower aroma by producing alcohols, esters and terpenes, while Agathobacter amplified acid production. The distinctive dominant bacterium Acidovorax in BT was positively correlated with alcohols and hydrocarbons, with Pearson’s r > 0.6, resulting in a 47 % increase in volatile alcohol level, enhancing the fresh and refreshing attributes. A 70–80 % increase in iron concentration in PFT compared to SDT and BT resulted in the predominance of Geobacter , which exhibited a negative correlation with aldehydes. The presence of distinctive bacteria, Streptococcus and Ligilactobacillus , in PFT led to a significant rise in volatile acid content, increasing from 5 % to 25 %. Conclusion The chemical profiles of raw tea could reshape local microbiota, which then drives unique qualities of dark tea. This indicates dark tea quality is not passively shaped by the environmental microorganisms, but actively screened by raw tea chemistry. This study paves the way for targeted manipulation of raw tea chemical profiles to achieve desired dark tea flavor characteristics.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Ting Ye,Hangbin Yan,Xu Wang,Weifan Zhao,Fang Tao,Yu Zhou
In daily tea drinking, little is known on aflatoxin transfers from tea-leaf to infusion during brewing and the actual intake. A verified aflatoxins analytical method on tea infusion is significant to the exposure assessment. Here, an optimal method 3 (M3) was screened and validated on four aflatoxins (B 1 , B 2 , G 1 and G 2 ) simultaneous determination. Recoveries of AFG 1 and AFB 1 were 87.37 %±1.99 %-102.03 %±8.62 %, and AFG 2 and AFB 2 were 83.99 %±8.65 %-100.14 %±1.69 %. The correlation coefficient on the fortified samples determination was > 0.99 for each aflatoxin. In accuracy and precision validation, aflatoxins recoveries in high and low fortified samples were 85.94 %-103.83 %, and RSDs were 2.20 %-9.15 %. Method applicability test showed that the M3 was qualified for six different dark tea types. Extraction rate of 30-days stored AFB 1 fortified tea-leaf by acetonitrile–water (84:16, v/v) was < 50 %; meanwhile, only 2.94 % spiked AFB 1 was released by ten times tea brewing which indicated that Puerh tea have strong adsorbability to aflatoxin.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Chang He,Jingtao Zhou,Yuchuan Li,De zhang,Bernard Ntezimana,Junyu Zhu,Xiaoyong Wang,Wenluan Xu,Xiaoju Wen,Yuqiong Chen,Zhi Yu,Yu Wang,Dejiang Ni
This study delved into the aroma characteristics of “Qingxiang” oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma system. The study identified 18 terpenoid volatiles (VTs), 11 amino-acid-derived volatiles (AADVs), 15 fatty-acid-derived volatiles (FADVs), 3 carotenoid-derived volatiles (CDVs), and 10 other compounds in oolong tea that differentiate it from green and black tea. The turn-over stage was found to be the primary processing stage for oolong tea aroma formation. Molecular sensory analysis revealed that the “fresh” odor attribute is the basis for its aroma, while “floral and fruity” fragrances are its aroma characteristics. The perception of oolong tea as “fresh” and “floral and fruity” is influenced by the interactions of its aroma components. These findings provide a new basis for breed improvement and process enhancement in oolong tea production.
研究领域:
食品科学
·
农学
·
化学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Fuqing Bai,Guijie Chen,Huiliang Niu,Hongliang Zhu,Ying Huang,Mingming Zhao,Ruyan Hou,Chuanyi Peng,Hongfang Li,Xiaochun Wan,Huimei Cai
The effects of different brewing water samples, including natural drinking water (NDW), pure water (PW), mineral water (MW), distilled water (DW), and tap water (TW) on flavor and quality of green tea infusion were investigated. The results showed the dissolution rate of mineral substances varied greatly depend on the type of water used. Notably, the tea infusion brewed with MW showed the highest taste response and darker but higher brightness in color. Furthermore, the content of volatile compounds was highest in tea infusion brewed with NDW and lowest in tea infusion brewed with MW. The mineral substances content and pH were the main factors affecting volatile compounds in green tea infusion. Thereinto, Ca 2+ and Fe 3+ remarkably affected the content of alcohols and aldehydes in volatile compounds. These results suggested that water with a neutral pH value and lower mineral substance content is more conducive for brewing green tea.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Frontiers
·
2026
·Vol. 7
·期 4
·e70276
·
IF 6.3
Xinyi Li,Jingling Kang,Weiyao Wu,Huifan Liu,Yuming Zhong
Tea polyphenols (TP) constitute key functional components in tea leaves, yet their instability during human digestion limits absorption. This study selected 24 representative tea varieties to establish an in vitro dynamic digestion model, investigating the dynamic changes of TP during digestion. Characteristic signals of tea liquor were collected using electronic nose and color difference technology to construct predictive models, enabling the estimation of TP content (TPC) before and after digestion. Results indicate the tea liquor aroma is dominated by hydrogen compounds, and tea fermentation level correlates positively with liquor color intensity. Green tea exhibits the highest TPC and catechin levels, demonstrating potent antioxidant properties. TP remains relatively stable in the stomach but is significantly reduced in the intestine, whilst the catechin components exhibit distinct degradation patterns. The Extreme Gradient Boosting (XGBoost) model predicting TPC based on electronic nose data demonstrated the highest efficacy, with an R 2 : 0.92. The XGBoost model incorporating color difference and TPC achieved the best performance, with an R 2 : 0.81. This research provides robust support for elucidating TP digestion patterns in humans and establishing a tea quality assessment system.
✓ 已验证
DOI
高影响因子
British Food Journal
·
2025
·
IF 4.2
Xiangyang Guo,Shuangfeng Jiang,Lulu Wang,Keting Jin,Jingke Ma,Qiying Zhou
Purpose This study aims to investigate the suitability of summer-plucked fresh tea leaves (FTL-GT) for green tea production, challenging the common experience-based claim of their unsuitability. It seeks scientific evidence to support or refute this claim. Design/methodology/approach The study comprehensively analyzes the taste properties of green tea (GT) made from FTL-GT, including non-volatiles like polyphenols, caffeine, free amino acids, total sugar and L-theanine. Various indices during processing, such as dose-over-threshold (Dot) factors, catechin quality index (CQI), phenol/amino ratio (PAR) and non-esterified/esterified catechins ratio (NER). Additionally, sensory evaluation is conducted. Findings FTL-GT exhibits high CQI (256.38) and NER (0.58) and low PAR (5.37), indicating its suitability for producing high-quality GT. Green tea made from FTL-GT contains high catechin content and exhibits strong, mellow and umami-like tastes. EGCG, caffeine and L-theanine with high Dot factors of 680.47, 250.89 and 16.69, respectively, are identified as key contributors to the astringent, bitter and umami-like tastes in GT. Cysteine, with a Dot factor of 6.55, is the primary compound responsible for the sweet taste. Research limitations/implications This study primarily focuses on the taste properties of green tea made from summer-plucked fresh tea leaves but does not explore potential variations in other quality attributes such as aroma or appearance. Additionally, the study was conducted using a specific set of tea leaves and processing methods, limiting the generalizability of the findings. Implications for the tea industry include the potential to expand production seasons and improve the quality of green tea by utilizing summer-plucked leaves. Practical implications The study suggests that tea producers can consider using summer-plucked fresh tea leaves for green tea production, potentially expanding their production seasons and increasing yield. This could lead to more sustainable tea farming practices and higher quality green tea products. Additionally, the identified taste-active compounds and indices can guide tea processors in optimizing production methods to enhance the taste profiles of green tea. Social implications By demonstrating the suitability of summer-plucked fresh tea leaves for green tea production, this study could contribute to the economic development of tea-growing regions by providing farmers with an additional source of income. Furthermore, the promotion of high-quality green tea made from these leaves could enhance cultural appreciation and consumption of tea, fostering a deeper connection to traditional tea practices and encouraging healthy lifestyles among consumers. Originality/value The originality of this study lies in its comprehensive analysis of the taste properties of green tea made with summer-plucked fresh tea leaves, which challenges the commonly held belief based on experience that these leaves are not suitable for green tea production. The study provides scientific evidence to support the suitability of FTL-GT for green tea production and reveals the taste profiles of summer green tea. This information serves as a valuable reference for the tea industry and researchers interested in optimizing green tea production and quality.
研究领域:
食品科学
·
茶学
✓ 已验证
产品关联
DOI
高影响因子
PLANT CELL AND ENVIRONMENT
·
2025
·
IF 6.3
Lanxin Luo,Ting Gao,Yanni Deng,Mengyao Chai,Bo Li,Hao Ni,Kai Wang,Mengting Zhang,Yaojia Liu,Hao Jiang,Chuankui Song,Tingting Jing
Herbivore-induced plant volatiles play a crucial role in enhancing plant resistance and adaptability. However, the key volatiles triggering this response and their activation mechanisms remain largely unknown. Although tea aphids ( Toxoptera aurantii ) are common tea plantation pests, the underlying biochemical pathways by which aphid-induced volatiles in Camellia sinensis contribute to aphid resistance are not well understood. In this study, we measured jasmonic acid (JA) accumulation induced by aphid feeding using LC-MS and DESI-IMS analysis. We also identified a diverse array of aphid-induced volatiles through GC-MS. Notably, tea aphids stimulated β-Elemene accumulation, enhancing ‘Shuchazao’ resistance to tea aphids. We also evaluated the insecticidal activity of β-Elemene through contact toxicity and repellent bioassays. For the first time, we identified aphid-induced CsELE as a terpene synthase enzyme catalyzing the final step in β-Elemene biosynthesis from farnesyl pyrophosphate. Transient overexpression and gene silencing of CsELE affected β-Elemene accumulation, thereby influencing tea plant resistance to aphids. Furthermore, Dual-Luciferase and Y1H assays revealed that MYC2a, a core transcription factor in the JA signaling pathway, positively regulates CsELE expression. Overall, this study advances our understanding of the transcriptional regulation of tea volatiles in response to pest attacks, providing new insights into the ecological significance of terpene volatiles under biotic stress.
研究领域:
植物学
·
分子生物学
·
生态学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FUNGAL GENETICS AND BIOLOGY
·
2022
·
IF 3.883
Jiazhen Qin,Jianwen Teng,Zhongyu Li,Ning Xia,Baoyao Wei,Li Huang
Similar to Pu-erh tea, Liupao tea is a post-fermented tea that is produced through natural fermentation by microorganisms. Penicillium citrinum is involved in multiple production processes of Liupao tea that can produce citrinin, a secondary metabolite with renal toxicity; however, the effect of P. citrinum on the quality of Liupao tea has not been investigated yet. Citrinin production is regulated by approximately 16 biosynthesis genes. However, little is known about the genetic background of citrinin in the complex Liupao tea system. In the present study, we cultured P. citrinum on potato dextrose agar and Liupao tea powder media and analyzed the changes of its nutritional components in Liupao tea. We selected six citrinin biosynthesis genes identified in Monascus exhibiting homology and high sequence similarity to those in P. citrinum and further analyzed the expression of citrinin biosynthesis genes in Liupao tea and the changes in citrinin yield. The results showed that the changes in nutritional components of Liupao tea were closely related to the growth and metabolism of P. citrinum and the quality of the tea. Decreases in the contents of soluble sugars (from 10.29% to 9.58%), soluble pectins (from 3.71% to 3.13%), free amino acids (from 3.84% to 3.14%), and tea polyphenols (from 22.84% to 18.78%) were noted. The Spearman’s correlation analysis indicated that P. citrinum growth can improve the tea quality to some extent. Quantitative real-time PCR demonstrated that ctnA gene was a positive regulator of citrinin production regardless of the culture medium used. ctnA and orf5 expressions greatly influenced the metabolism of citrinin by P. citrinum in Liupao tea. In conclusion, the citrinin biosynthesis genes, ctnA and orf5 , may be the promising targets for developing strategies to control P. citrinum infection and citrinin biosynthesis in Liupao tea.
研究领域:
食品科学
·
微生物学
·
分子生物学
·
制茶技术
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Tenghe Zhang,Wencai Huang,Tingting Jia,Yuqiao Liu,Shun Yao
A new kind of multi-component membrane was prepared by combining gelatin solution, porogen and an inclusion complex of ionic liquid (IL) and beta-cyclodextrin (β-CD) in a simple physical manner for selective separation of tea polyphenols (TPs) from green tea crude extracts. After screening, it was found that the resulting membrane containing the IL of dicationic N -vinylimidazole proline salt ([VIm] 2 C 3 [ l - pro ] 2 ) had the excellent performance for the enrichment of the target molecules. Then the newly-developed film was comprehensively characterized by scanning electron microscopy, conductivity, thermogravimetry and spectral analysis. Under pressure driving, the adsorption from an aqueous solution of a mixture of TPs and theophylline on IL@β-CD-Gel membrane showed that the adsorption capacity for TPs was 303.45 mg/g with removal percentages of 94.38%. The experimental data fit well with pseudo-second-order model and Freundlich model. By using this composite material, a new technology of membrane separation for selective adsorption of TPs was finally established.
研究领域:
材料科学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Weiting Jiao,Lei Zhu,Tingting Shen,Luyao Wang,Qing X. Li,Chen Wang,Xiangwei Wu,Hongping Chen,Rimao Hua
Pyrrolizidine alkaloids (PAs) and their N -oxides (PANOs) are novel contaminants in tea. However, the source of PA/PANO contamination in tea remains unclear. In this study, 15 PAs/PANOs were extracted from plant samples (tea, fresh tea leaves, and weeds) with 0.1 M sulfuric acid and from soil with 0.1 M sulfuric acid methanol after adjusting soil acidity with 0.1 M trisodium citrate. Satisfactory recoveries of PAs/PANOs from four different matrices at 0.02, 0.1, and 0.5 mg kg −1 was 72%–114% with relative standard deviations (RSD) of 0.03%–16%. Seven out of 15 PAs/PANOs were detected in tea purchased from the local market ranging from undetected to 96.2 μg kg −1 . Thirteen, three, and four PAs/PANOs were detected in weeds, fresh tea leaves, and soil, respectively. Based on the types of PAs/PANOs detected in the three matrices, it was preliminarily speculated that PAs/PANOs in tea originated from weeds in the tea garden.
研究领域:
食品科学
·
植物学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 9.8
Qian Ye,Xianjin Zhang,Yuanyuan Yao,Yueliang Wang,Lifen Chen,Bingyong Lin,Hong Huang,Jianguo Xu,Xin Peng,Longhua Guo
Traditional sensory evaluation methods for tea—relying on empirical experience, visual colorimetry, and subjective taste perception—suffer from irreproducible inter-rater variability and inability to quantify bioactive markers, thus failing to establish scientifically verifiable quality standards. To address this, we developed an intelligent platform integrating surface-enhanced Raman scattering with machine learning for rapid and quantitative white tea analysis, enabling detection within just 20 min. Utilizing silver nano-coral substrates for signal enhancement and a 785 nm portable Raman spectrometer for full-spectrum data acquisition, we constructed a hybrid machine learning architecture featuring Random Forest for vintage classification (96% accuracy) and Gradient Boosting Regressor for epigallocatechin gallate (EGCG) quantification (R 2 = 0.98, the values of Root Mean Square Error, Mean Absolute Error, and Mean Square Error all approach zero). This approach established a definitive EGCG-content grading hierarchy: Yinzhen > Mudan > Gongmei > Shoumei, which is highly consistent with traditional sensory evaluation methods, while provides additional quantitative ability.
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）