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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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
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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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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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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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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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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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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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Horticulturae
·
2026
·Vol. 12
·期 7
·809
·
IF 3.4
Yinxiang Gao,Wenxin Liu,Luojun Chen,Yanan Liu,Yaolin Fan,Guangli Wang,Yongming Sun,Liping Yao
Ning black autumn tea from Jiangxi, China, is often neglected by farmers due to quality decline under hot and arid autumn conditions. In this study, four soil moisture levels (T1–T4, ranging from 32.75% to 18.36%) were established through different sprinkler irrigation frequencies to investigate their effects on tea quality. T2 (27.98% soil moisture) exhibited the highest content of total free amino acids (13.77 mg/g), which was 13.33% higher than that in T4 (12.15 mg/g). Notably, T2 had the highest content of umami amino acids (6.75 mg/g) and the lowest content of bitter amino acids (3.07 mg/g) among all treatments. The total non-esterified catechin content in T2 (18.92 mg/g) was 2.74-fold higher than that in T4 (6.90 mg/g). Among the 55 volatile compounds identified, trans-nerolidol reached its highest odor activity value in T2 (11.77), contributing to a distinctive fruity and floral aroma. Sensory evaluation confirmed that T2 had the highest taste score (89.7), with significantly reduced bitterness and astringency, consistent with its enriched umami amino acids (6.75 mg/g) and lower bitter amino acids (3.07 mg/g). These findings demonstrate that maintaining soil moisture at approximately 28% through moderate sprinkler irrigation effectively balances flavor-related metabolites and improves autumn tea quality, offering a practical strategy to reduce resource waste and increase economic returns.
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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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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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危险品化学品经营许可证（带存储）