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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高影响因子
PLANT CELL REPORTS
·
2026
·Vol. 45
·期 10
·321
·
IF 5.3
Yan Xiao,Rao Mingxiang,Tao Yu,Ran Weixi,Wang Yuchun,Lv Wuyun,Ren Hengze,Chen Yanan,Lu Mengqian,Jing Tingting,Li Chunfang
Key message CsWRKY22 acts as a positive regulator of CsFLSd through binding to proCsFLSd, promoting quercetin accumulation in tea plants, which contributes to the astringent taste of tea. Flavonol derivatives, including quercetin, are nutritionally valuable dietary components with health benefits. In tea plants, their high accumulation not only contributes to the beverage’s nutritional quality but also influences its characteristic astringent taste. To gain a deeper insight into the mechanisms underlying flavonols biosynthesis in tea plants, this study first identified a candidate flavonol synthase-encoding gene, CsFLSd , via bioinformatic mining of the tea plant transcriptome. Functional validation showed that targeted manipulation of CsFLSd expression directly modulated quercetin levels: transient suppression of CsFLSd expression in tea plant leaves resulted in a significant reduction in quercetin content. Heterologous stable overexpression of CsFLSd in Arabidopsis thaliana further confirmed its role in promoting quercetin accumulation. To dissect the upstream regulation of CsFLSd , a Yeast One-Hybrid (Y1H) screen was performed using a tea plant cDNA library, leading to the identification of CsWRKY22 as a potential interacting partner of the CsFLSd promoter. Subsequent validation experiments revealed that CsWRKY22 could specifically bind to the CsFLSd promoter. Functional analyses demonstrated that transient overexpression of CsWRKY22 in tea plant leaves elevated the quercetin content, whereas transient suppression of its expression reduced quercetin accumulation, indicating that CsWRKY22 acts as a positive regulator of quercetin biosynthesis. Collectively, these findings characterize an important regulatory step in quercetin biosynthesis in tea plants, defined by the CsWRKY22 -proCsFLSd module that controls quercetin production. Additionally, this study provides valuable insights into flavonols biosynthesis in tea plants, advancing the understanding of flavonoid metabolic regulation in tea plants.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Jiao Feng,Junyang Wu,Kailong Liu,Shuping Ye,Kexin Lin,Linling He,Xiangxiang Huang,Dongliang Qiu,Wei Wang,Zhilong Hao
While environmental airflow impacts white tea withering, its role in taste formation remains unclear. This study investigated the effects of appropriate airflow (AF, speed = 0.5 m/s) on the synthesis of taste-related metabolites by integrating metabolomics, transcriptomics, and microstructure analysis. Sensory evaluation results indicated that AF enhanced sweetness/freshness while reducing bitterness/astringency of white tea. AF altered water distribution, stomatal morphology and submicroscopic structure of withering leaves. In the early withering stage, apparent stomatal density, stomatal aperture, stomatal area index and cell wall/vacuole degradation of AF were significantly increased, which were accompanied by metabolic shifts. Bitter and astringent compounds (flavonoids and catechins) in AF decreased, while sweet compounds increased, which improved the sweetness of white tea. Transcriptome analysis further revealed the upregulation of key genes ( SPP , SUS , UGP2 , otsA , TREH ) in starch and sucrose synthesis pathway. These multi-scale changes demonstrate how appropriate airflow promotes sweet taste formation in white tea, providing a scientific basis for precision withering control.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Xianglin Kong,Yage Wang,Mengke Yuan,Ruixin Lou,Liangji Wu,Luqing Li,Tao Hou,Kaikai Li
Light irradiation modulates aroma/color-related chemical markers of freshness. • Low-temperature yellow light yields the favorable aroma-related chemical profile. • Yellow light promotes deglycosylation of aroma precursors during spreading. • Yellow light irradiation increases the abundance of free aroma compounds. Enshi Yulu is a traditional Chinese steamed green tea characterized with pronounced green color attributes. However, relatively weak aroma characteristics restrict its development, and the mechanisms governing aroma development in steamed green teas remain insufficiently understood. This study aimed to optimize aroma development of Enshi Yulu by evaluating the effects of light spectrum and temperature during spreading. Among the result, yellow light treatment promoted aroma formation, increasing the abundance of key aroma-active compounds (35,216 vs. 26,430 ng/g in the control), and key odorants such as geraniol (12,533.28 ng/g). This effect was associated with enhanced glycosidase activity (128.4 vs. 76.72 U·h/mg protein), facilitating the hydrolysis of glycosidically bound aroma precursors and the subsequent formation of volatile aroma compounds. In addition, yellow light treatment optimally preserved chlorophyll content (1.73 vs. 1.37 mg/g), maintaining desirable green color attributes. This study provided an effective strategy for aroma quality enhancement in Enshi Yulu production. Download: Download high-res image (133KB) Download: Download full-size image
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PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Xin Liu,Leigang Pei,Chenyang Zhang,Zengxian Tang,Tuo Wang,Yi Liu
TEA presents substantial risks to environmental safety and human health. Thus, developing a highly efficient and precise gas sensor for TEA holds considerable practical value. In this study, In 2 O 3 /rGO heterostructures are constructed to investigate its sensing performance toward TEA. Characterization results demonstrate that In 2 O 3 nanocubes are uniformly deposited on the rGO surface, forming a unique heterostructure. The pure In 2 O 3 sensor exhibits a response of 24.04 to 100 ppm TEA gas at 280 °C. By contrast, the In 2 O 3 /rGO-0.5 % sensor has a response as high as 46.15 under the same testing conditions, which is 1.92 times that of pure In 2 O 3 sensor. Moreover, the synergistic effects between rGO and In 2 O 3 endow the heterostructure with superior long-term stability and reproducibility compared to that of pure In 2 O 3 . These results suggest that In 2 O 3 /rGO heterostructures represent potential candidates for next-generation TEA gas sensors.
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高影响因子
ACS Applied Materials & Interfaces
·
2025
·
IF 8.2
Yiyan Xu,Ying Wang,Li Guan,Peng Zhang,Zhen Wu,Shah Jehan,Chao Peng,Bohan Yang,Ye Yao,Peipei Zhuang,Wenhu Zhou,Wayne W. Zhang,Haiyang Wang
Abdominal aortic aneurysm (AAA) poses a critical and imminent threat due to the potential for rupture, presenting a life-threatening scenario. Despite the urgency, there is a lack of an effective clinical drug to impede aneurysm growth and prevent rupture. Addressing the intricate pathological changes inherent in AAA lesions, this project introduces a multifunctional nanomedicine utilizing tea polyphenol nanoparticles as carriers for doxycycline (DC) targeted specifically to AAA. Through SH-PEG-cRGD modification, the nanoparticles (NPs) demonstrate a remarkable 5-fold increase in accumulation at AAA lesions, achieving precise delivery by recognizing the overexpressed integrin αvβ3 receptors on lesion cell membranes. This nanomedicine achieves controlled DC release at the AAA site triggered by elevated reactive oxygen species (ROS) levels, which synergizes with the inherent antioxidant prowess of the nanocarrier. The combined effect encompasses anti-inflammatory, antioxidant, macrophage repolarization, antiapoptotic, and anticalcification capabilities, along with matrix metalloproteinase (MMP) inhibition, effectively addressing diverse AAA-associated pathological changes and therapy. Notably, nanocarrier delivery significantly mitigates the hepatic and renal toxicity induced by DC, highlighting exceptional biocompatibility. This study propounds a targeted nanomedicine with substantial potential for aneurysm treatment and serves as a blueprint for the development of targeted drugs for various vascular diseases.
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PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Chen Liu,Mengyi Ren,Meiyi Ning,Yihong Liao,Xiao Du,Li Qin,Wei Chen,Xiangyun Liu,Aimin Wu,Dejian Feng,Daiwen Chen,Liqiang Tan,Qian Tang
Zhuyeqing (ZYQ) green tea, a renowned Chinese tea, lacks comprehensive studies on its chemical composition and ideal processing cultivars. This study examined the quality of ZYQ tea from three cultivars—‘Fudingdabai’ (JFD), ‘Fuxuan No.9’ (JF9), and ‘Wuniuzao’ (JWZ)—and their blended product (P), using sensory evaluation and metabolomics. A total of 2,459 metabolites, including 1,979 non-volatile and 480 volatile compounds, were identified through UPLC-ESI-MS/MS and GC-MS. JFD excelled in quality metrics like sensory scores, amino acid content, and phenolic-to-amino acid ratio. Refinement processes further enhanced sensory attributes, increasing scores for fruity, rich, and harmonious aromas, and mellow, chestnut-like tastes, though tender and faint aroma notes decreased slightly. Multivariate analysis identified δ-nonalactone, 4-pentenyl acetate, and isophorone as major contributors to improved aroma. These findings offer key insights into cultivar selection and highlight the role of blending and refinement in enhancing ZYQ tea quality.
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高影响因子
Biology-Basel
·
2026
·Vol. 15
·期 3
·224
·
IF 3.5
Jilai Cui,Yiwei Yang,Yu Che,Lumiao Yan,Qi Zhang,Qing Wei,Jie Li,Jie Zhou,Bin Wang
Tea is a globally popular beverage, but little is known about how altitude affects its flavor and health benefits. This study investigated the chemical differences between fresh tea leaves grown at low altitudes (350 m) and high altitudes (600 m) using advanced analytical methods. We found significant metabolic differences between the two environments, identifying over 2300 compounds, including key flavor molecules like flavonoids and phenolic acids. High-altitude samples displayed a specialized metabolic signature marked by elevated levels of tannins and stress-induced flavonoids, diverging from low-altitude samples, which possessed higher lipid and total polyphenol contents. These results demonstrated that the traditional belief that “good tea is produced from high mountains” has a solid scientific basis. Our findings provide vital information for tea growers, helping them optimize cultivation methods at different elevations to produce tea with specific, enhanced flavor profiles and health properties. Tea is produced from the fresh leaves of the tea plant ( Camellia sinensis ), and the quality of tea is directly dictated by its raw material. Although factors such as tea cultivar, fertilization, and cultivation practices are known to affect fresh leaf quality, the specific influence of altitude remains poorly understood. In this present study, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was employed to investigate the non-volatile metabolites in fresh tea leaves grown at two different altitudes (350 m and 600 m). A total of 2323 metabolites were identified, with flavonoids and phenolic acids representing the dominant classes. Orthogonal partial least squares-discriminant analysis (OPLS-DA) further revealed 116 differential metabolites between groups. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis indicated that several key pathways were differentially activated, including those related to the biosynthesis of kaempferol, luteolin, and flavones, as well as nucleotides and jasmonic acid metabolism. In addition, marked differences were observed in the accumulation patterns of lipids, phenolic acids, and flavonoids between leaves grown at the two altitudes. These findings provide valuable insights into the role of altitude in shaping the metabolic composition and flavor formation of tea.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
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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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
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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高影响因子
JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 1
·e70866
·
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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高影响因子
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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高影响因子
危险品化学品经营许可证（带存储）