FOOD CONTROL
·
2024
·
IF 5.6
Xiaoxiao Wu,Suleiman A. Haruna,Nazhi Lv,Fangling Jiang,Yu Xia,Qingguo Cai,Qingmin Chen,Xiaomei Chen,Tianhui Jiao,Quansheng Chen
The identification of white tea mainly relies on sensory evaluation and mass spectrometry methods, which have drawbacks such as strong subjectivity and complex analysis. Thus, this study established a novel approach based on colorimetric indicator displacement assay (IDA) sensor to achieve rapid and accurate white tea identification. Cost-effective dyes and phenylboronic acids with different substituents were selected as the indicator and receptor, respectively. A color-signal-responsive IDA sensor array was constructed to enable the rapid and sensitive identification of white tea. Additionally, three supervised pattern recognition algorithms were utilized to process image data. The results demonstrate that combining the IDA sensor with the random forest algorithm accurately differentiates white tea samples by origin and type, achieving a 100% recognition accuracy in both training set (n = 84) and prediction set (n = 56) when ntree = 1000. This work offers an economical and efficient method for the rapid identification of white tea products.
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高影响因子
CERAMICS INTERNATIONAL
·
2024
·
IF 5.1
Jiayun Guo,Shuyi Ma,Gege Fan,Ping Ni,Nina Ma,Yinyue Wang,Jiamin Zhu,Heng Wang
In this paper, NdFeO 3 nanofibers were synthesized by the electrospinning method for the first time and used for the detection of triethylamine. XRD, SEM, TEM, BET, XPS, and gas-sensitive test instruments were used to detect the morphology, structure, and gas-sensitive properties of the synthesized products. The results show that the average diameter of the nanorods is about 275 nm. The specific surface area is 10.298 m 2 /g, the total pore volume is 0.112 cm 3 /g, and the average pore diameter is 43.469 nm. Gas sensing tests were carried out on NdFeO 3 nanofibers. The gas-sensitized element was found to have a low optimal operating temperature of 190 °C. The response to 100 ppm triethylamine was 18.9. The response time and recovery time were 72 and 35 s, respectively. A series of test results showed that the sample had excellent selectivity, reproducible detection, long-term stability, and a low detection limit for triethylamine. It has a lot of potential for practical TEA monitoring and detection.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Fei Zhou,Jinchao Wang,Xuming Jiang,Zhangfeng Zhao,Jiang Shi,Lipeng Hu,Baiyi Lu,Jiyu Peng
Grinding is an essential process in green tea powder production, which greatly affects the final quality. However, in-depth studies on process parameter-quality correlations are lacking, especially regarding the multiple process parameters induced variability. In this work, the influence of process parameters (ambient temperature, rotational speed, and grinding time) on physicochemical and sensory metrics of green tea powder was investigated with univariate and multivariate analysis. Both rotational speed and grinding time contribute to reducing the particle size and water holding capacity (WHC), and increasing lightness, greenness, and yellowness of green tea powder, while low ambient temperature can help to improve the WHC and flowability. Rotational speed is significantly related to the concentrations of gallic acid, catechin, epigallocatechin gallate, and epigallocatechin gallate ( p < 0.01). Rotational speed and grinding time are closely related to the final appearance of green tea powder, while temperature is the dominant factor influencing its aroma.
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Food Bioscience
·
2025
·
IF 5.9
Xiaofang Li,Lingling Guo,Liguang Xu,Liqiang Liu,Maozhong Sun,Xinxin Xu,Hua Kuang,Chuanlai Xu
The European Union (EU) has detected matrine (MAT) in honey and tea exported from China, which is neurotoxic, hepatotoxic, developmentally toxic, and reproductively toxic. To develop a rapid method for the detection of MAT in honey and tea, we designed and analyzed hapten in terms of structure-function similarity, surface electrostatic potential, 3D conformation, and Mulliken atomic charges, prepared a monoclonal antibody (mAb) with high sensitivity (IC 50 = 0.59 μg/L) and specificity to recognize MAT, and developed an immunosensor based on gold nanoparticles (GNP-based immunosensor) for the rapid qualitative detection of MAT in honey and tea samples with visual limit of detection (vLOD) of 2 and 5 μg/kg, respectively. The accuracy of the GNP-based immunosensor was verified by spiking recovery experiments. The GNP-based immunosensor is instrument-free and can be completed within 8 min with the advantages of convenience, rapidity and high sensitivity, which provides a tool for MAT monitoring of honey and tea in China.
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高影响因子
Foods
·
2025
·Vol. 14
·期 13
·2206
·
IF 5.1
Ying Yu,Zijun Liang,Lei Zhang,Zhizhi Chen,Yixuan Zhao,Qiang Chen,Naixing Ye,Ruxing Yang
To explore the taste characteristics and flavor characteristics of Baiyun 0492 white tea, Fuyun 6 was used as a comparison to describe and analyze the taste of the tea by the standard tea sensory evaluation method and quantitative descriptive analysis. A total of 1083 nonvolatile metabolites were identified by ultrahigh-performance liquid chromatography and mass spectrometry (UPLC–MS–MS). N-Feruloyl tyramine, with strong biological activity, may be the specific metabolite of Baiyun 0492 white tea, and 3,4,5-tricaffeoylquinic acid, with a bitter taste, may be the specific metabolite of Fuyun 6 white tea. Most of the different metabolite contents were negatively correlated with the Baiyun 0492 and Fuyun 6 white tea grades. KEGG metabolic pathway analysis showed that Baiyun 0492 and Fuyun 6 white teas had higher enrichment levels of flavonoids, caffeine, amino acids and carbohydrate-related metabolic pathways. Correlation analysis using widely targeted metabolomics and quantitative taste description showed that most flavonoid differences and some amino acid and phenolic acid differences were significantly positively correlated with bitterness and astringency, including quercetin-3-o-rhamnoside (quercetin), L-arginine, 3,4,5-tricaffioylquinic acid, and neochlorogenic acid. Some soluble sugars were positively correlated with sweetness, including D-maltose and D-sucrose, which were the key taste components of Baiyun 0492 and Fuyun 6. These metabolites may be responsible for the taste characteristics of Baiyun 0492, which is characterized as sweet and mellow, while the taste of Fuyun 6 is mainly mellow. In this study, a wide range of targeted metabolomics techniques were used to screen out different metabolites related to the quality of Baiyun 0492 and Fuyun 6 white teas, providing a reference for clarifying the quality characteristics of Baiyun 0492.
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PubMed
高影响因子
ACS Sensors
·
2025
·
IF 9.1
Tianrun Zheng,Yi Lu,Yilin Wang,Hong Zhou,Kang Yang,Mingxue Zhang,Yueying Liu,Fengmin Liu,Geyu Lu
Optimizing and improving the surface activity of Co3O4 sensing materials are crucial for applications in triethylamine detection. Herein, indium-doped Co3O4 hollow microflowers (InCo HMfs), assembled from ultrathin nanosheets, were prepared via a hydrolysis reaction. Three distinct crystal facets─{1 1 0}, {1 1 1}, and {0 0 1}─were observed in 2-InCo HMfs. Results from TEM, XPS, and XAS characterization show that the increase of Co2+ content induced by indium doping promotes the formation of highly active crystal planes in Co3O4. DFT calculations revealed the reasons for the improvement in the gas sensing performance of 2-InCo HMfs and the multiple effects of In ions. Our dual strategy of doping with indium and hydrolysis markedly improved the intrinsic TEA sensing performance of Co3O4, offering a novel avenue for designing high-performance TEA sensors.
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PubMed
高影响因子
Journal of Advanced Research
·
2025
·
IF 13
Yuming Wei,Ya-Ya Yu,Yuan-Chao Li,Xiao-Yu Zhong,Chun Zou,Jingming Ning,Wen-Jiang Dong,Kegang Wu,Yong-Quan Xu
Introduction Tea ( Camellia sinensis ) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contribute to this sweetness, aroma also plays a significant role, but its contribution is not well understood in tea infusion. Objectives This study aimed to identify aroma compounds that enhance sweetness in tea infusion using a sensomics approach, and explore their synergistic effects through molecular docking. Results The aroma increased the sweetness of the tea infusion by more than 24.0 %. Eighteen aroma-active compounds linked to sweetness were identified, among which ( E )- β -damascenone (apple-like), linalool (citrus-like), geraniol (citrus-like), dimethyl sulfide (corn-like), ( E,E )-2,4-heptadienal (floral), ( E,Z )-2,6-nonadienal (cucumber-like), ( E )-linalool oxide (furanoid) (floral), dihydroactinidiolide (fruity), γ -nonalactone (coconut-like), and ( E )- β -ionone (floral) had higher sweetness similarity and significantly increased the sweet intensity of sucrose ( p < 0.05). They likely enhance sweetness by reducing the binding energy of sucrose to sweet taste receptors, forming new hydrogen bonds and hydrophobic interactions. Conclusion This study provides new insights into the role of aroma compounds in tea sweetness and suggests a potential mechanism for their sweetening effect. These compounds could be used as flavour enhancers or additives to improve the sweetness of tea beverages.
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PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Tao Feng,Jiaqing Sun,Kai Wang,Shiqing Song,Da Chen,Haining Zhuang,Jun Lu,Dejun Li,Xianle Meng,Mingliang Shi,Lingyun Yao,Chi-Tang Ho
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC–IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC–O–MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that “fatty”, “green”, “fruity”, and “floral” are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Jinlong Xu,Xuejie Shi,Minghan Liu,Mantun Gu,Xi Dai,Tariq Aziz,Nada K. Alharbi,Mariam Ameen Mojally,Fahad Al-Asmari,Fakhria A. Al-Joufi,Lin Lin
Mangoes often undergo irreversible decay and deterioration due to physiological changes and pathogen infections after harvest, leading to significant economic losses. In this study, tea polyphenol (TP) was utilized as a green stabilizer to synthesize zinc oxide nanoparticles (ZnONPs), which were further incorporated with chitosan to form composite films. The structural and property changes of the composite films, as well as their application in mango preservation, were systematically investigated. The results demonstrated that ZnONPs with TP possessed a smaller particle size and zeta potential, resulting in better stability and dispersion. The incorporation of ZnONPs significantly improved the mechanical, barrier, and antimicrobial properties of the composite films. A synergistic antimicrobial effect against Colletotrichum gloeosporioides were observed at a composite film solution concentration of 10 mL/100 mL. Additionally, the composite films showed promising application potential in mango preservation, significantly mitigating nutritional loss and quality deterioration during storage. Investigations into zinc migration demonstrated that it did not migrate from the peel to the pulp during mango storage.
研究领域:
食品科学与技术
·
纳米材料
·
采后生理学
·
活性包装
·
植物病理学
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高影响因子
Food & Function
·
2025
·
IF 5.4
Shuqia Ding,Linfen He,Wenjing Pan,Qingqing Ye,Hanzhong Ye,Zhonghua Liu,Shuxian Cai
‘Hongyin’ (HY) is a purple-budded Camellia sinensis cultivar from eastern Guangdong whose chemistry and bioactivities are not fully defined. We integrated sensory and compositional assays (catechins, caffeine, anthocyanins) with UPLC–MS/MS broad-targeted metabolomics, KEGG enrichment and network pharmacology, and evaluated bioactivity in high-fat-diet (HFD) mice with gut-microbiota (16S rRNA) profiling and microbiota–metabolite correlations. HY showed a distinctive chemical phenotype—low caffeine (most samples <1%), elevated gallocatechin gallate (GCG), anthocyanin enrichment, and predominance of linoleic/α-linolenic-acid (LA/ALA)–related unsaturated lipids; storage coincided with reduced astringency and orange-red liquor. Metabolomics annotated 2,105 metabolites, of which 1,311 differed from a green-tea control (GT), enriched in LA/ALA metabolism and unsaturated-fatty-acid biosynthesis. In HFD mice, HY from week 5 mitigated weight gain and fasting glycaemia, reduced hepatic lipid droplets and inflammatory infiltration, and improved intestinal morphology (higher villus/crypt ratio) and colonic histology. Microbiota analyses revealed recovery of α-diversity, β-diversity convergence toward normal diet, a lower Firmicutes/Bacteroidetes ratio, depletion of Proteobacteria/Enterobacteriaceae and Helicobacter, and enrichment of Akkermansia, Bacteroides, Faecalibacterium, Blautia, and Lactobacillus. Correlation heatmaps linked tea polyphenols (GCG, anthocyanins) and LA/ALA-axis lipids positively with these beneficial taxa and negatively with putative pro-inflammatory groups. Collectively, HY combines a low-caffeine, high-GCG/anthocyanin, UFA-enriched profile with multi-dimensional bioactivities—anti-obesity, hepatoprotective, anti-inflammatory and microbiota-modulating—supporting its quality evaluation and functional development as a regional tea resource.
研究领域:
植物科学
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食品化学
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代谢组学
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营养生物化学
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生药学
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微生物组研究
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功能食品
·
天然产物
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PubMed
高影响因子
Applied Food Research
·
2025
·
IF 6.2
Li GUO,Chenxin XIE,Jiakun Peng,Yue ZHANG,Jin ZHAO,Feng ZHAO,Zhi LIN,Haipeng Lü
s Yellow tea, distinguished by its bright hue and characteristic flavour, has seen recent growth in production. However, sun-drying techniques remain underutilized in its processing, and the chemical basis of its flavour profile remains poorly understood. In this study, tea samples from two cultivars (‘Fuan Dabai Tea’ and ‘Zhongcha 111’) were prepared using different drying technologies, followed by quality evaluations and nonvolatile compound analyses. The results showed that sun drying considerably enhanced the aroma intensity and umami taste of yellow tea. Notably, cultivars and drying methods had differential effects on the compositional characteristics of major taste components. Using ultrahigh-performance liquid chromatography-quadrupole electrostatic orbital mass spectrometry (UPLC-Q Exactive/MS), the nonvolatile metabolites of yellow tea were identified as comprising 10 alkaloids, 17 amino acids, 4 primeveroside compounds, 2 carbohydrates, 12 dimeric catechins, 7 N-ethyl-2-pyrrolidinone-substituted flavanols (EPSFs), 12 flavanols, 1 flavone, 24 flavonol O-glycosides, 5 flavone C-glycosides, 7 lipids, 4 organic acids, 13 phenolic acids, and 7 other compounds. Phenolic acid, flavanol, and flavanol O-glycoside contents were affected by drying methods, whereas tea cultivars differed in amino acid, flavanol and polyphenols contents. Additionally, specific alkaloids and flavonol glycosides were identified as potential markers for differentiating processing techniques. In conclusion, this study provides theoretical reference for the quality design and targeted production of yellow tea.
研究领域:
食品科学
·
茶叶化学
·
代谢组学
·
植物生物化学
·
农产品加工
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高影响因子
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
·
2020
·
IF 3.391
Lin Yin,Shanshan Fu,Roujun Wu,Shuyue Wei,Juzhen Yi,Li-Ming Zhang,Liqun Yang
A neutral tea polysaccharide (TPSN) was isolated from green tea. Gas chromatography analysis showed that TPSN was composed of d -glucose, l -arabinose and d -galactose residues at a molar ratio of 90.0: 9.1: 0.9. The weight-averaged molecular weight of TPSN was determined as about 2.0 × 10 5 g mol −1 using static light scattering analysis. The result of nuclear magnetic resonance (NMR) spectroscopy indicated that TPSN and water-soluble starch had similar structures. TPSN exhibited inhibitory activity towards α-amylase through the noncompetitive inhibition mechanism, but the tertiary structure of α-amylase related to enzymatic activity , analyzed using circular dichroism spectroscopy, was not affected by TPSN. Meanwhile, TPSN exhibited hydrolysis properties catalyzed by α-amylase. Molecular docking analysis revealed that the various behaviors of TPSN to α-amylase could be attributed to that the different chain segments of TPSN combined with different amino acid residues of α-amylase.
研究领域:
食品科学
·
生物化学
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高影响因子
危险品化学品经营许可证（带存储）