Food Chemistry-X
·
2024
·
IF 6.5
Jianfeng Liang,Hailin Wu,Mingfei Lu,Ya Li
This study used headspace solid-phase microextraction-gas chromatography–mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volatile organic compounds were detected and identified, including terpenoids, heterocyclic compounds, esters, ketones, hydrocarbons, alcohols, aromatics, and acids. Principal component and hierarchical cluster analyses, characterize the volatile components of Liupao tea samples were characterized at various fermentation stages. Orthogonal partial least squares discriminant analysis identified 248 differentiating compounds (VIP ≥ 1, P < 0.05, and |Log 2 FC| ≥ 1.0) during fermentation. K-means clustering analysis showed that 11 metabolites increased significantly throughout the fermentation process, whereas 31 metabolites decreased continuously. Annotation of these differential compounds revealed significant changes in sensory flavor characteristics in “green, sweet, fruity, floral, and woody” flavors. The results demonstrated significant variations in the volatile components of Liupao tea fermentation, along with notable changes in flavor characteristics.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Qifang Sun,Furu Wu,Wei Wu,Wenjie Yu,Gaowei Zhang,Xueyong Huang,Yingbin Hao,Liping Luo
The relationship between the chemical composition and quality of Lushan Yunwu tea (LYT) from different geographical origins is not clear. Sensory evaluation, metabolomics analyses combined with chemometrics were conducted on LYT from 8 different geographical origins, and altitude was identified as the main factor responsible for the differences among LYT. A total of 32 non-volatile and 27 volatile compounds were identified as marker metabolites to distinguish the origins of high altitudes from those of low altitudes. LYT samples from higher altitude areas contained more free amino acids , sugars, and organic acids, and less catechins, which may contribute to the reduction of bitterness and astringency and the enhancement of umami. The contents of geranylacetone, ethyl hexanoate, ethyl caprylate, 3-carene, d-cadinene, linalool, nerol, and nerolidol in high altitude areas were higher than those in low altitude areas, indicating that LYT from high altitude had strong floral and fruity aroma. The altitudes were positively correlated with pH value, total flavonoids, soluble protein, total free amino acids, and the antioxidant capacities of the LYT. This study provided a theoretical basis for the study of the effect of altitude on tea quality.
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SCIENCE OF THE TOTAL ENVIRONMENT
·
2024
·
IF 8.2
Zihan Wang,Xinru Wang,Ziqiang Li,Min Wang,Wenwen Fan,Chengmin Zha,Li Zhou,Xinzhong Zhang,Zongmao Chen,Fengjian Luo
Residual pesticides in agricultural environments, including soil and irrigation water, can be taken up by plants, and thus pose a potential risk to food safety. Although tolfenpyrad has been widely used in tea plantations, limited information is available on its root uptake and fate in tea plants ( Camellia sinensis L.). Exploring the mechanisms involved is crucial for understanding the migration and accumulation of tolfenpyrad in tea plants, particularly in the edible parts. In this study, root uptake of tolfenpyrad and its subsequent translocation, distribution, and metabolism in tea seedlings were investigated. The results indicated that the passive transport and apoplastic pathway dominated the root uptake of tolfenpyrad. After uptake, tolfenpyrad distributed predominantly in the cell walls (90.8–92.0 %) of roots, resulting in limited upward translocation in water-soluble fractions through transpirational pull, with translocation factor values far <1 (TF stem/root = 0.115–0.453 and TF leaf/stem = 0.039–0.184). Similar accumulation patterns were observed for the carboxylated metabolite PT-CA as well as hydroxylated metabolite PT-OH. Interestingly, the subcellular distribution of PT-CA in stems was much different from that of the parent tolfenpyrad: PT-CA mainly distributed in the stem cell walls (41.72 %) and cell organelles (56.18 %) at 3 h, then gradually transferred into the cell-soluble fractions (33.07 %) after 120 h. Results from the present study indicated limited upward translocation of tolfenpyrad with its main metabolites to leaves. This finding helps to alleviate concerns about environmental residual tolfenpyrad in tea consumption and provides valuable information for the safety evaluation of tolfenpyrad.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiayao Tan,Zhou Fang,Caiyun Tian,Chengzhe Zhou,Cheng Zhang,Lele Jiang,Anru Zheng,Niannian Yang,Yuqiong Guo
Rainy weather restricts the formation of high-quality Wuyi rock tea (WRT). Herein, an optimized withering process for rain-soaked leaves was developed using response surface methodology. Results showed that increasing the withering temperature, relative humidity, and withering time from 25 °C to 40 °C, 80 % to 97 %, and 3 to 6 h, respectively, effectively improved the sensory qualities of the optimized primary WRT (WRT O) prepared from rain-soaked leaves compared with those before optimization. The high content of soluble sugars, L-theanine, catechins, esters, alcohols, terpenoids, ketones, aldehydes and aromatics contributed significantly to the formation of the unique flavor of WRT O, which was significantly increased after optimizing the withering process. The flavor wheel of WRT-O was constructed, and its unique flavor was dominated by thickness and smoothness taste and floral, fruity, and sweet aroma. This study offers a theoretical reference for quality control of WRT produced from rain-soaked leaves.
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Food Chemistry-X
·
2024
·
IF 6.5
Xin Meng,Fang Wang,Chao-Hong Fu,Lin Zeng,Zhen-Hua Chen,Qizhen Du,Zhi-Hui Feng,Jun-Feng Yin,Yong-Quan Xu
Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment and its sensory evaluation and volatile components were studied. The main aroma compounds in Osmanthus fragrans were dihydro- β -ionone, nonanal, β -cyclocitral, β -ionone, benzaldehyde, α -ionone, and 6-methyl-5-hepten-2-one, whose contents were used as the main evaluation criteria, and the hydrolats obtained under different scenting and drying times were compared. This process can effectively collect the aroma components in Osmanthus fragrans and the optimal drying conditions were 50 °C for 5 h. The hydrolat was used to provide the scent of osmanthus black tea, which had a fresher and mellower taste, while the fragrance of osmanthus was abundant. These results show that osmanthus hydrolat can be used to provide the scent of floral black tea. Chemical compounds studied in this article (−)-Catechin (PubChem CID: 1203); (−)-epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-epicatechin (PubChem CID: 72276); (−)-gallocatechin gallate (PubChem CID: 199472); (−)-catechin gallate (PubChem CID: 6419835); (−)-gallocatechin (PubChem CID: 9882981).
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yanqun Jiang,Zhenbin Chen,Jixin Zhang,Wei Zhao,Caiyan Sheng,Mingxia Lu,Tiehan Li,Jingming Ning
Fermentation is a key process in the production of Keemun black tea (KBT), and oxygen, time, temperature, and humidity are key factors affecting black tea fermentation. However, the effect of oxygen concentration on the aroma quality of KBT remains unclear. To deeply investigate the effect of oxygen concentration (16 %, 21 %, 35 %, and 45 %) on the volatile compounds of KBT during fermentation, the aroma characteristics of tea fermented with different oxygen concentrations were assessed. A total of 80 volatile compounds were detected based on gas chromatography–mass spectrometry. Gas chromatography-olfactometry, modified detection frequency, odor activity value, and p -values demonstrated that ten aroma-active compounds, including phenylethyl alcohol, geranyl alcohol, and linalool, that were more significantly altered by oxygen were the key compounds contributing to the differences in the aroma of KBT, and their aroma contributions were confirmed by subsequent aroma addition experiments. Additionally, the role of oxygen in the formation of key compounds was further investigated. The results revealed that oxygen-enriched fermentation significantly increased the total concentration of volatile compounds and yielded stronger sweet and fruity aromas, whereas low-oxygen fermentation resulted in weak and single aromas. This study provides new insights into the effect of oxygen on the volatile compounds of KBT and provides theoretical support for the production of high-flavor KBT.
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CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Huiyang Bian,Dan Luo,Jieying Shi,Xuelian Zhou,Tingting Xu,Huining Xiao,Hongqi Dai,Tingting Li,Chen Huang,Arthur J. Ragauskas
Developing biomass-based food packaging materials could alleviate resource scarcity and environmental pollution. This study successfully fabricated cellulose nanofibrils-based packaging films synergistically reinforced by lignin and tea polyphenols for fruit preservation. Thanks to the abundant carboxyl and hydroxyl groups in modified lignin and tea polyphenol, the composite film delivered the highest tensile strength and Young’s modulus of 230.7 MPa and 11.9 GPa, respectively. The water vapor permeability (WVP) and oxygen permeability (OP) of composite film were as low as 2.53 × 10 −11 g m −1 s −1 Pa −1 and 1.69 × 10 −16 cm m −2 s −1 Pa −1 , respectively, demonstrating excellent barrier performance. Furthermore, the composite film possessed remarkable antibacterial (100 % antibacterial activity against two types of bacteria), antioxidant (DPPH free radical scavenging activity of 90 %), and UV shielding properties (impressive UV shielding rate of 99.0 %). Strawberry preservation experiments showed that these composite films could significantly extend shelf life, owing to the excellent barrier and antimicrobial properties. Our research indicated that these composite films could be promising food packaging material compared with traditional plastic and showed great application potential in fruit preservation.
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Food Chemistry-X
·
2024
·
IF 6.5
Lin Zhu,Yijun Liu,Jiameng Liu,Xunxia Qiu,Lijing Lin
We prepared tea tree essential oil microcapsules, and the microcapsules and pullulan were coated on kraft paper to prepare an antibacterial paper. The antibacterial activity, structural characterization, and thermal stability of the prepared microcapsules and packaging paper were then tested. We found that the retention rate of microcapsules reached 87.1% after a 70 min of high-temperature treatment. The minimum inhibitory concentrations of microcapsules to S. aureus and E. coli were 112 mg/mL and 224 mg/mL, and the bacteriostatic zones of the packaging paper to E. coli and S. aureus were 17.49 mm and 22.75 mm, respectively. The prepared microcapsules were irregular. The paper coating was formed via hydrogen bonding, which filled the pores of paper fibers. When compared with the base paper, the roughness of the paper was reduced to 7.16 nm (Rq) and 5.61 nm (Ra), and no thermal decomposition occurred at <288 °C, which together implies a good application prospect.
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JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
·
2024
·
IF 1.3
Zhang Yanchao,Cui Xiaoyan,Lin Xiwen,Mi Yiduo,Yan Yumei,Liu Xiaoyang,Jiao Keren,Gao Haixiang,Lu Runhua,Zhou Wenfeng
This research aims to develop a precise and efficient dispersive solid-phase microextraction (DSPE) technique using third-generation polyamidoamine (PAMAM) dendrimer-grafted nanoparticles to quantify benzoylurea pesticides in green tea, black tea, and oolong tea infusions. The extraction efficiency is optimized through single-factor adjustments of key parameters, including adsorbent quantity (5-20 mg), adsorption duration (5-20 min), desorbent identity (methanol, acetonitrile), volume (100-600 μL), sodium chloride concentration (0-10%, m/v), and sample solution pH (3-8). The optimized method demonstrates linearity in the range of 2-500 μg L-1, with limits of detection (LODs) ranging from 0.6-1.5 μg L-1 and limits of quantification (LOQs) from 2.0 5.0 μg L-1. Recovery rates of 81.2-96.0% are achieved, with intra-day relative standard deviations (RSDs) of 1.4-2.8% and inter-day relative standard deviations of 2.0-3.9%, indicating high accuracy and repeatability. The successful application of detecting residues in commercial tea samples underscores the strong potential of the technique to determine benzoylurea analyte levels.
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BIOSENSORS & BIOELECTRONICS
·
2025
·
IF 10.5
Hui Li,Chuang Jiang,Wanqi Jiang,Yuqing Zhang,Xiyao Liang,Yingying Feng,Yingnan Liu
To overcome the limitations of conventional enzymatic glyphosate (Glyp) detection methods, including enzyme environmental sensitivity, high cost, and limited enzyme sources, this study developed a portable paper-based fluorescence platform (Y-R membrane) based on a metal-organic framework (MOF)-driven fluorescence regulation mechanism for non-enzymatic and rapid detection of Glyp. This platform was constructed by immobilizing MnMOF and yellow carbon dots (Y-CDs) on a polyvinylidene fluoride membrane. The ZrOx-OH derived from alkaline-treated UiO-66 regulated the Mn 3+ /Mn 2+ redox reactions through its surface hydroxyl groups, triggering the red fluorescence of MnMOF. Glyp detection was achieved via competitive binding of its carboxyl groups to ZrOx-OH hydroxyls, inhibiting the redox process and inducing concentration-dependent fluorescence quenching. Coupled with RGB analysis, this platform exhibited excellent linearity (R 2 = 0.993) within 0.1–100 μg/mL range, with a detection limit of 0.06 μg/mL. The standard addition experiments demonstrated Glyp detection recoveries of 96.0 %∼103.4 % in tea samples, completing detection within 15 min. This platform enabled rapid, accurate and visual screening of Glyp residues without needing enzymatic reactions or sophisticated instruments. With its advantages of operational simplicity, cost-effectiveness, and intuitive readout, this system offered a novel competitive reaction-based sensing strategy for on-site rapid screening of Glyp in agricultural products.
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npj Science of Food
·
2025
·Vol. 9
·期 1
·1-11
·
IF 7.8
Ye Zhibin,Huang Wenjing,Chen Zhenbin,Zhang Jixin,Hu Chenxin,Zhou Huan,Xu Qian,Ning Jingming
Drying plays a crucial role in shaping tea’s quality. This study investigated the effects of sun drying, hot-air drying, and combined drying on the taste profile of crude Ancha tea (CAT) by using sensory analysis and metabolomics methods. One-way analysis of variance and multivariate statistical analysis identified 33 key differential metabolites in CAT, including six substances with a dose over threshold (Dot) > 1 that contributed to bitterness and astringency: (−)-epicatechin gallate, (−)-epigallocatechin gallate, kaempferol-3-glucoside, quercetin-3-glucoside, myricetin-3-galactoside, and kaempferol-3-rutinoside. Sun drying reduced the levels of (−)-epicatechin gallate, (−)-epigallocatechin gallate, and kaempferol-3-rutinoside but increased the levels of kaempferol-3-glucoside, quercetin-3-glucoside, and myricetin-3-galactoside, thereby reducing the bitterness and astringency of CAT. Taste addition experiments confirmed that these six target compounds were the main contributors to the differences in bitterness and astringency between the CAT samples prepared using different drying methods. Moreover, the experiments demonstrated that caffeine significantly enhanced the intensity of bitterness.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yang-bo Xiao,Rongji Tian,Ying-ying Shen,Han Tang,Jian-an Huang,Wenliang Wu,Shu-guang Zhang,Xia Yin
Leaf grade is a critical factor influencing black tea aroma formation, yet the precise relationship between leaf grade and aroma characteristics, along with their key volatile compounds, remains unclear. This study employed sensory evaluation combined with headspace solid phase microextraction/gas chromatography-Mass spectrometry (HS-SPME/GC-MS), odor activity values (OAV), partial least squares (PLS) regression, and correlation analysis to investigate the association between leaf grades and aroma attributes, as well as their key volatile compounds. Sensory evaluation and quantitative analysis revealed that as fresh tea leaf grade decreased, the sweet aroma attribute gradually declined, while the floral aroma initially decreased before increasing. GC-MS and OAV analyses identified 22 and 23 differential aroma-active compounds in ‘Jinguanyin’ (JGY) and ‘Jinmudan’ (JMD) black teas of different grades, respectively. Furthermore, PLS modeling and correlation analysis determined that β-damascenone, β-myrcene, geraniol, linalool, and trans -β-ocimene were key compounds responsible for sweet aroma variations across leaf grades, whereas methyl jasmonate, β-ionone, and jasmine lactone were identified as critical compounds influencing floral aroma differences. This study deciphered the chemical basis of how leaf grades affect black tea aroma quality, providing theoretical guidance for precision processing of black tea.
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