LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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IF 6.6
Zixin Ni,Yiqin Chen,Hongjing Pan,Jiayi Chen,Wangjing Wu,Danqiu Li,Jiaying Yang,Zi Wang,Jiaxin Wu,Yuefei Wang,Jihong Zhou
This study investigated volatile changes during the industrial-scale production of steamed green tea flakes ( Camellia sinensis from Meitan, Guizhou, China) using the Tencha processing procedure. Using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) analysis, quantitative descriptive analysis (QDA) and aroma recombination/omission assays, we identified 247 volatile compounds, with 26 key odorants significantly shaping the aroma. Among them, ( E )-6-nonenal (nutty), phenethyl isovalerate (floral), and thiophene-2-methanethiol (roasted) exhibited the highest aroma contributions. Steam fixation induced a marked loss (84.79%) in volatiles, while secondary oven drying enhanced the formation of terpenoids, esters, and aldehydes. Terpenoids and aldehydes were predominantly associated with floral, fresh, and woody notes via the terpenoid, and lipid oxidation pathways; esters imparted fruity and sweet nuances; and heterocyclic Maillard byproducts conferred roasted characteristics. These findings offer a basis for optimizing industrial processing to enhance the quality and utility of tea flakes in food applications.
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FOOD RESEARCH INTERNATIONAL
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2026
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IF 8
Yiqin Chen,Xinyu Liu,Wan Zhu,Zi Wang,Jiaxin Wu,Zixin Ni,Hongjing Pan,Danqiu Li,Yuefei Wang,Jihong Zhou
Roasting is a pivotal step in Longjing tea processing that shapes its sensory quality, yet the molecular basis of the characteristic roasted aroma remains underexplored. In this study, we systematically investigated the impact of roasting durations (10–30 min) and temperatures (210–230 °C) on the sensory attributes, biochemical composition, and volatile organic compounds (VOCs) of Longjing tea, while elucidating aroma perception through molecular docking. Sensory evaluation revealed enhanced “roasted” and “burnt” notes, alongside increased astringency and bitterness, with intensified roasting treatment. These sensory shifts coincided with substantial degradation of umami-related free amino acids and soluble sugars, as well as oxidation and epimerization of catechins. Using headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS/MS), we identified 1286 VOCs. Heterocyclic compounds, particularly pyrazines, were markedly enriched and closely correlated with the roasted aroma. Relative odor activity value (ROAV) analysis pinpointed 27 key aroma-active compounds, including 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-methoxy-3,5-dimethylpyrazine, and 2,6-diethylpyrazine. Molecular docking simulations further demonstrated that pyrazines bind stably to olfactory receptors OR1A1 and OR1D2, primarily through cooperative hydrophobic, hydrogen-bonding, and π–π stacking interactions. These findings elucidate the molecular basis of the roasted aroma in Longjing tea and provide scientific guidance for optimizing the roasting process.
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JOURNAL OF FOOD SCIENCE
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2026
·Vol. 91
·期 1
·e70866
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IF 3.4
Shuang Zhao,Yu-Xin Xie,Nan Chen,Qian-Da Xu,Wei-Cai Zeng
Effects of non-covalent interactions between tea polyphenols (TPs) and soybean protein isolate (SPI) on the structural and functional properties of soy protein gels were investigated, and the potential action mechanism was further explored. SPI was firstly non-covalent bound with TP to form the SPI–TP gel, and its structural characteristics, physicochemical properties, rheological properties, and digestion properties were determined. TP exhibited the strong capability to form hydrogen bonds and/or hydrophobic interactions with SPI, which was concentration-dependent. Moderate addition of TP could effectively regulate the strength of different interactions in gel, such as interactions of proteins and interactions between proteins and water molecules, thereby yielding gels with good gel strength and hydration capacity. With increase of addition concentration, TP showed the capability to induce protein structural unfolding and formed new non-covalent interactions with proteins, which facilitated the formation of a more robust and uniform gel network, thereby improving gel's properties. However, excessive addition of TP caused the excessive cross-linking of protein, ultimately compromising gel strength and structural stability. Additionally, during in vitro digestion, the addition of TP reduced the digestion of protein in gel but significantly enhanced the antioxidant properties of the digesta. All results suggest that TPs have the potential to effectively regulate the structure and function of SPI gels, which provides the theoretical guidance and research foundations for the application of protein–polyphenol complexes as functional food ingredients or biomaterials in food and chemical industries.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
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IF 7.7
Lin Guan,Siyu Wu,Xiaoli Li,Xingchen Li,Ze Wang,Wenlai Guo,Andrei V. Zvyagin,Wenrui Qu,Bai Yang,Quan Lin
Refractory diabetic wounds are a devastating and rapidly growing clinical problem, which is associated with high incidence rates, mortality, and recurrence rates. Therapeutic angiogenesis in wound tissues is essential to the healing of diabetic wounds. However, the presence of excessive oxidative stress in diabetic wounds hinders angiogenesis, and conventional anti-oxidative approaches are inefficient to compensate for the systematically impaired angiogenesis. Here, a multifunctional supramolecular hyaluronic acid hydrogel dressing for diabetic wounds is successfully designed and constructed (GHPM). The GHPM hydrogel features outstanding properties, including excellent tissue adhesion, antibacterial ability, conductivity, and antioxidant properties. Based on the dynamic crosslinking structure, the GHPM hydrogel also presents adequate injectable and self-healing capabilities, which play a vital role in covering irregular or deep wounds. Additionally, diabetic wounds treated with GHPM hydrogel showed a significant acceleration of wound closure by preventing wound infection, reducing oxidative stress, and accelerating collagen deposition. More interestingly, the combination of electrical stimulation and GHPM hydrogel can effectively promote angiogenesis and neurogenesis, further accelerating diabetic wound healing in an all-around way. This advanced collaborative strategy opens a new avenue in treating diabetic wounds.
研究领域:
生物医学工程
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材料科学
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伤口愈合
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糖尿病研究
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Zixin Ni,Yiqin Chen,Hongjing Pan,Jiayi Chen,Wangjing Wu,Danqiu Li,Jiaying Yang,Zi Wang,Jiaxin Wu,Yuefei Wang,Jihong Zhou
Discarded tea stems possess unique flavor profiles yet remain an underutilized resource. This study aimed to evaluate their potential by investigating the dynamic changes in sensory constituents during processing on a tencha production line. Using non-targeted metabolomics and sensomics (QDA, GC–MS, LC-MS, and aroma recombination/omission experiments), we analyzed the chemical and sensory profiles. Processed stems exhibited enhanced umami and sweetness with reduced bitterness compared to leaves. Among 1440 non-volatiles, catechins and caffeine decreased significantly, whereas specific flavonoids, dipeptides, and glycosylated derivatives increased. We identified 243 volatiles, dominated by terpenoids. Although total volatile content declined during processing, heterocyclic compounds increased, and several key volatiles—including damascenone, cedrol, and 1-(2-furanyl)-1-pentanone—either increased markedly or newly appeared. Aroma recombination and omission tests confirmed 11 key volatiles as essential contributors to the characteristic aroma of processed stems. Overall, these findings highlight the potential of tea stems as a novel raw material for developing substantial tea-based products.
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Yan Zhao,Chen-Yang Shao,Han Yan,Yue Zhang,Qun-Hua Peng,Zhi Lin,Xiao-Ting Zhai,Hai-Peng Lv,Yin Zhu
Tea cultivars significantly influence aroma, yet essential odorants linked to specific cultivars remain underexplored. In this study, an integrated sensomics approach identified 57, 50, and 59 odorants in three representative baked green tea cultivars using sequential stir-bar sorptive extraction coupled with gas chromatography–mass spectrometry/olfactometry, ultimately pinpointing eight key cultivar-specific odorants. The “sweet/green” notes in ‘Zhongcha 108’ were primarily attributed to cedrol (18.52 ng/mL, enhancing aroma by up to 176 % compared to the blank matrix). Indole, methyl salicylate, geraniol, and γ -dodecalactone were closely associated with the “floral” character of ‘Zhongcha 302’ (1.30–895.86 ng/mL, increasing aroma by up to 510 %). Viridiflorol, theaspirane B, and α -ionone contributed to the “sweet/floral” notes in ‘Fuding Dabaicha’ (trace levels to 12.47 ng/mL, enhancing aroma by up to 163 %). Furthermore, the aroma profile of ‘Zhongcha 302’ was successfully reconstructed based on its quantified odorants, achieving >90 % similarity to the original tea.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Zhenglong Chen,Zhile Zhao,Yuxin Bu,Xinyan Yang,Yulin Fang,Hui Lin,Yudong Lu
An HP-β-CD-functionalized hydrogel SERS strategy was developed for white tea storage-year analysis. • HP-β-CD-assisted capture and Ag-hotspot SERS sensing of tea polyphenols were mechanistically discussed. • Agarose improved nanoparticle dispersion and signal uniformity. • Sample-level machine learning enabled internal storage-year discrimination of the tested white tea samples. • External validation using multi-origin samples is still required to confirm practical robustness. Accurate discrimination of white tea storage years is important for quality evaluation, authenticity control, and market regulation. In this study, an HP-β-CD-functionalized hydrogel surface-enhanced Raman scattering (SERS) substrate was developed for rapid storage-year discrimination of white tea. Hydroxypropyl-β-cyclodextrin-functionalized silver nanoparticles (HP-β-CD/Ag NPs) were incorporated into an agarose hydrogel to construct an HP-β-CD/Ag NPs/AG substrate. HP-β-CD was designed to promote the local capture of aromatic and polyphenolic tea components near SERS-active Ag hotspots, while the agarose hydrogel improved nanoparticle dispersion and signal uniformity. The optimized substrate retained distinguishable SERS responses for epigallocatechin gallate and quercetin at 10 −7 mol L −1 and showed good signal uniformity, with a relative standard deviation of 6.96%. White tea samples from seven storage years between 2011 and 2023 were analyzed, including 10 independent samples per year and 10 spectra per sample. Principal component analysis showed that the first three principal components explained 98.94% of the spectral variance. Under 50 repeated tea-sample-level splits, machine-learning models achieved stable internal storage-year discrimination, with sample-level accuracies ranging from 97.62% to 100.00%. A sample-level permutation test further indicated that the classification performance was unlikely to result from random label association. These results suggest that the proposed hydrogel SERS strategy can provide a rapid and fingerprint-based approach for white tea storage-year discrimination, although further external validation using more diverse samples is still required. Download: Download high-res image (179KB) Download: Download full-size image
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2026
·
IF 4
Jingfeng Xu,Pingxiong Cai,Yuanfeng Pan
BACKGROUND Faced with the relentless depletion of fossil fuels and the global environmental crisis, the strategic utilization of abundant biomass resources has drawn significant attention, offering vast application prospects in the field of food packaging. This study pioneers an investigation into the effects of incorporating purple tea extract (PTE) in chitosan (CS) films on their fundamental physical properties and functionalization, leading to an active and intelligent CS/PTE composite film with pH-responsive characteristics and improved physical properties. RESULTS X-ray diffraction and Fourier transform infrared analyses indicate that CS and PTE interact primarily through hydrogen bonding, demonstrating high compatibility. The impact of varying PTE concentrations on the water vapor permeability, transparency, mechanical properties, antioxidant activity, antimicrobial performance, and pH responsiveness of the CS film was systematically investigated. The experimental results show that PTE significantly enhances the films’ light and water vapor barrier properties. Specifically, films containing more than 6% PTE exhibit improved antioxidant, antimicrobial, and food preservation capabilities. The resulting composite film demonstrated excellent antioxidant and antibacterial performance with a DPPH radical scavenging rate of 83.2%, and inhibitory rates exceeding 90% against Escherichia coli and Staphylococcus aureus , as well as pH-responsive color changes. CONCLUSION Overall, the CS/PTE composite film represents a highly promising active and intelligent food packaging material. It not only expands the range of naturally available materials for smart packaging films but also holds significant potential for practical applications in the food industry. © 2026 Society of Chemical Industry.
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JOURNAL OF POWER SOURCES
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2026
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IF 8.4
Xuanying Huo,Mingyang Chen,Juan Wang,Qin Zhong
In aqueous zinc-ion batteries, the growth of dendrite, hydrogen evolution reaction, and corrosion on the Zn anode result in rapid performance degradation and poor cycling stability, which significantly impede their commercial application. Herein, a tea polyphenol-zinc ion complex (denoted as Tp-Zn) is used as an electrolyte additive to reshape the Zn 2+ solvation structure and guide uniform zinc deposition. Tp-Zn interacts with water molecules via hydrogen bonding of hydroxyl groups, weakening the Zn 2+ -H 2 O solvation sheath and suppressing water-related side reactions. Moreover, Tp-Zn induces preferential Zn deposition, contributing to homogeneous zinc deposition. As a result, the Zn//Zn symmetric cell assembled with Tp-Zn achieves an ultra-long cycle life of over 4000 h at 0.5 mA cm −2 and more than 1300 h at 2.0 mA cm −2 . The Zn//Cu asymmetric cell can maintain stable plating and stripping for more than 900 cycles at 1.0 mA cm −2 , and the Zn//NaVO full cell maintains high specific capacity during stable cycling. This green and non-toxic Tp-Zn additive effectively stabilizes the Zn anode interface and enhances cycling durability, providing a new reference for the exploration of the commercialization of ZIBs.
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npj Science of Food
·
2026
·
IF 9.7
Li Wenlong,Wei Yashu,Wu Wenmiao,Zhao Yaqi,Yang Feng,Chen Jian,Zhang Juan,Peng Zheng
Long-term storage (aging) is considered a crucial process for improving white tea quality, yet insights into the quality formation of Zhenghe white peony tea (WPT) during storage remain insufficient. This study systematically investigates the metabolite-driven quality evolution of WPT stored for 0–12 years. Newly produced WPT was characterized by high levels of amino acids, catechins, and volatile aldehydes, ketones and alcohols contributing to umami-sweet taste and grassy-fruity aroma, while cedrol, 3-methylbutanoic acid, and total flavonoids increased with storage, potentially promoting mellow taste and aged flavor. Metabolomics identified 2522 metabolites, predominantly flavonoids, amino acids, and peptides. Storage years 4, 8, and 10 were identified as critical periods for WPT quality transformation. Notably, while proanthocyanidins decreased during storage, functional flavonoids (e.g., astilbin, hesperetin glucuronides) and specific peptides, particularly those rich in glutamate, histidine, proline, and tyrosine residues, were enriched. Furthermore, metabolic pathway enrichment analysis highlighted glycerophospholipid metabolism and phenylalanine biosynthesis as key pathways potentially involved in the flavor development and quality formation of WPT during long-term storage. Finally, the transformation networks of key flavor-associated and non-volatile metabolites during storage were integrated to provide scientific insights into the quality evolution mechanism of Zhenghe WPT.
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Frontiers in Nutrition
·
2026
·
IF 5.5
Weiping Zhang,Yueling Xu,Jiani Liu,Xinsheng Li,Hongxing Zheng,Wengang Jin,A. M. Abd El-Aty
In this study, the dynamic evolution of functional components and volatile flavor profiles in black rice tea across different roasting times (90 °C, 0, 5, 10, 20, and 30 min) was investigated. Physicochemical assays, electronic nose, and gas chromatography–ion mobility spectrometry (GC–IMS) were employed to characterize the quality transformation mechanisms. The results indicated that while total flavonoids decreased continuously during heating, total anthocyanins reached a maximum at 20 min. The overall antioxidant capacity remained stable and was likely maintained by the compensatory generation of Maillard reaction products. E-nose analysis revealed an expansion of volatile aromas accompanied by a continuous depletion of water-soluble taste substrates. GC–IMS identified 46 volatile organic compounds and revealed a distinct sequential transition: initial raw-odor alcohols dissipated rapidly within the first 5 min; aliphatic aldehydes and ketones accumulated from 10 to 20 min via lipid oxidation; and roast-associated heterocyclic compounds, particularly 2-pentylfuran, peaked at 20 min through advanced Maillard reactions. Principal component analysis (PCA) confirmed the clear differentiation of these roasting stages. Overall, roasting for 20 min was recommended to achieve optimal quality of black rice tea. These results may provide certain references for quality control of black rice tea during roasting in the future.
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Foods
·
2026
·Vol. 15
·期 17
·3047
·
IF 6
Yi-Jie Liu,Jia-Ying Chen,Mei-Juan Hu,Jian-Hui Ye,Wen-Wen Luo
To elucidate the chemical basis underlying bitterness and astringency modulation in jasmine tea, four green tea bases and their corresponding jasmine teas were analyzed using weighted gene co-expression network analysis (WGCNA) combined with spiking validation experiments. WGCNA revealed that catechin, gallocatechin gallate, aspartic acid (Asp), glutamic acid (Glu), arginine (Arg), and alanine (Ala) were positively associated with sweetness and umami but negatively associated with bitterness and astringency. Spiking experiments showed that taste modulation was both concentration- and matrix-dependent. Glu and Asp effectively reduced bitterness at suitable concentrations, whereas the effects of theanine and Arg varied among tea matrices. Bitterness and astringency of jasmine tea infusion are modulated by the combined effects of the chemical matrix of tea base, providing a theoretical basis for tea-base selection and jasmine tea flavor optimization.
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