Foods
·
2026
·Vol. 15
·期 5
·
IF 6
Zhiyuan Lin,Mei Chen,Bo Zhou,Junfeng Tan,Liang Zeng,Zhi Lin,Jinchi Tang,Weidong Dai
(1) Background: Primary metabolism is essential for tea quality formation, however systematic analysis of tea primary metabolites remains limited; (2) Methods: An orthogonal design was used to optimize the pre-column derivatization reaction conditions for the tea matrix. Using the optimized method, gas chromatography–mass spectrometry (GC–MS) was employed to analyze Longjing green tea (LJGT) samples from different processing stages and regions; (3) Results: Optimal derivatization was achieved with 75 μL of methoxamine hydrochloride pyridine solution at 30 °C for 1.5 h. A total of 52 primary metabolites were identified in LJGT. Processing analysis showed that 8 metabolites associated with carbohydrate metabolism significantly decreased during spreading. Five reducing sugars significantly decreased, while sucrose, turanose, and quinic acid significantly increased due to the thermal action during pan-fixation. Additionally, 15 key differential compounds were identified among three regions (Xihu, Qiantang, and Yuezhou) of LJGT. Quantitative analysis revealed that shikimic and quinic acid contents were significantly higher in the Xihu region compared to other regions; (4) Conclusions: This study established a pre-column derivatization GC-MS method for primary metabolite profiling, elucidated metabolic regulation during LJGT processing, and identified differences in primary metabolite content among LJGT from different geographical origins.
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Food Chemistry-X
·
2026
·
IF 9.2
Wanjun Ma,Honger Yao,Li Zhao,Haipeng Lv
This study investigated the impact of “flowering” process ( Aspergillus cristatus -mediated fermentation) on the quality of Shaanxi Fu brick tea. Metabolic profiles of twenty samples, collected before (BF) and after (AF) fermentation were analysed. Moreover, in vitro assessments of their antioxidant and hypolipidaemic activities were also evaluated. Results indicated a significant decrease ( p < 0.05) in tea polyphenols (13.09%) and free amino acids (38.24%), while caffeine and flavonoids showed no significant changes after flowering process. Integrated gas chromatography–mass spectrometry (GC–MS) and liquid chromatography-mass spectrometry (LC-MS) found that 15 volatiles ( e.g. diallyl sulfide) and 47 non-volatile compounds ( e.g. fuzhuanin A) were significantly increased. Correlation analysis revealed that antioxidant capacity was closely associated with echinulin and 6-gingerol, whilst hypolipidaemic effect was correlated with fuzhuanin A, teadenol A, and betaine ( p < 0.05). These findings underscore the pivotal role of flowering process in shaping the functional metabolite profile and bioactivity of Fu brick tea.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Muxue Qin,Jingtao Zhou,Junyu Zhu,Bernard Ntezimana,Zehua Sun,Fuwei Guo,Jinjun Zhang,Youyue Zhang,Zhi Yu,Yuqiong Chen,De Zhang,Dejiang Ni
The effect of light on the aroma of green tea during the withering process is still unclear. The impact of yellow light withering on the aroma of steamed green tea was investigated. Results showed that yellow light irradiation enhanced the floral quality of the tea. Aroma dilution analysis was performed on the sample with optimal aroma under yellow light treatment (Y68) and its control (N68) using GC-O/MS, resulting in 49 aroma active compounds with flavor dilution factors ranging from 64 to 8192 were identified. Through odor activity value analysis as well as recombination and omission experiments, 8 and 7 key odorants were identified in Y68 and N68, respectively, with 5 differentiating metabolites. Addition experiments confirmed that the difference in floral intensity between Y68 and N68 was mainly caused by linalool and indole, while the differences in fresh aroma and tender aroma intensity were respectively attributed to (Z)-3-hexenol and dimethyl sulfide.
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Foods
·
2026
·Vol. 15
·期 5
·836
·
IF 6
Dan Wu,Yongyi Deng,Jiabao Xing,Lianghua Wen,Jiawei Ma,Dubin Dong,Fanrong Cao
Background: Red/blue- light-emitting diode (LED)-assisted withering provides a controllable spectral input to steer tea quality, yet metabolite-level evidence linking spectrum composition to quantitative taste phenotypes in white tea remains insufficient. Methods: Fresh leaves were withered under supplemental red/blue LEDs—S0, S1, S2, S3, S4, and S5—and the resulting white teas were evaluated by quantitative descriptive analysis (QDA), untargeted metabolomics, weighted gene co-expression network analysis (WGCNA), and high-performance liquid chromatography (HPLC) quantification of caffeine, gallic acid, and eight catechin monomers. Results: Red/blue-mixed spectrum enhanced the overall sensory quality relative to the incandescent lamp; S3 maximized sweetness and freshness, whereas S4 minimized bitterness and astringency and achieved the highest overall score. Untargeted metabolomics showed the largest deviation for S0 vs. S4. A total of 18 common metabolites were identified between the S0 and light-supplemented withering treatments, dominated by saccharides and related derivatives. WGCNA linked a saccharide-centered module to higher sweetness/freshness/smoothness and a lipid-oxylipin-centered module to stronger bitterness/astringency. HPLC independently confirmed that S4 contained the lowest catechins and caffeine, supporting its reduced bitter/astringent attributes. Conclusions: Overall, the application of mixed red-blue spectra offered a promising approach to enhancing the palatability of white tea by coordinately intensifying saccharide metabolism while simultaneously suppressing key bitter and astringent components. Our study provided a scientific basis for standardizing white tea processing to enhance sensory quality.
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Fermentation-Basel
·
2025
·Vol. 11
·期 11
·609
·
IF 3.3
Run Huang,Ying-Ying Xie,Xin-Yu Liu,Huai-Hui Yi,Hao-Jie Xu,Liang Zhang,Hui-Mei Cai,Zheng-Quan Liu,Da-Xiang Li,Yun-Qiu Yang,Xiao-Chun Wan,Chuan-Yi Peng
Brick tea is a type of post-fermented food that involves microorganisms. Long-term consumption of brick tea exposes consumers to high fluoride levels, which can adversely affect their health. This study explored the feasibility of selective defluorination of Qingzhuan brick tea through membrane separation technology, and pilot production was conducted to produce defluorinated instant brick tea. The concentration of tea polyphenols increased by more than 10 times after nanofiltration, demonstrating the high selectivity of nanofiltration membranes toward fluoride. Defluorination trends were studied at different initial material concentrations (0.5–4%) and operating pressures (0.1–0.5 MPa) under cyclic defluorination. Defluorinated instant brick tea products were also industrially prepared using 300- (DF-300) and 1000-Da (DF-1000) membranes, followed by vacuum freeze-drying. The DF-1000 and DF-300 products exhibited a defluorination rate of 51.46% and 67.96%, respectively. The products have excellent characteristics in terms of color, aroma, and flavor quality, as well as solubility. Gas chromatography–mass spectrometry indicated that the volatile components in the defluorinated instant brick tea were slightly different from those in the original tea, but the key aroma and flavor characteristics of the defluorinated brick tea remained unchanged. Membrane separation provides technical support for the large-scale production of low-fluoride post-fermented tea.
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Analytical Methods
·
2025
·
IF 2.6
Zhengwen yu,Yuyu Yuan,Lian Xie,Feng Yang,Tingting Zhang,Danmei Liu,Jie Chen
Insect tea, a special non-Camellia tea, is renowned as the "Chinese Kopi Luwak." Its traditional raw materials include Malus sieboldii, Platycarya strobilacea and Litsea coreana. Recently, Nekemias grossedentata (NG), the king of plant flavonoids, has garnered significant attention as a novel raw material. However, it is still unclear what changes have taken place in the metabolites of raw materials during the production ofNG insect tea (NGIT). This study employed ultra-high-performance liquid chromatography-tandem mass spectrometry to analyze the metabolites of NGIT and NG. Totally, 837 secondary metabolites were identified, with 387 different metabolites and 89 upregulated in NGIT. Further analysis using the Traditional Chinese Medicine System Pharmacology(TCMSP) database revealed that 217 identified metabolites were active ingredients of traditional Chinese medicine (TCM), including 92 key active ingredients. Notably, the 19 upregulated TCM active compounds in NGIT are all related to neurological disorders. The contents of anacardic acid and octahydrocurcumin increased significantly by 11.51-fold and 10.41-fold, respectively. This study provides chemical evidence supporting the functional exploration of NGIT.
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Food & Function
·
2026
·
IF 6.3
Wen Li,Mingchun Wen,Lu Li,Xuanrong Huang,Zekai Wang,Chi-Tang Ho,Piaopiao Long,Zisheng Han,Liang Zhang
Milk tea, a cultural convention in part regions of the United Kingdom, India, Sri Lanka and China, modulates polyphenol-induced astringency and bitterness while improves flavor. Existing studies mainly focused on the health impacts of milk protein-tea polyphenol interaction, with less attention on the flavor modulation. The present study systematically investigated the impact of milk proteins on aroma compound release in black tea infusions. After adding milk, the release of volatile compounds in the black tea infusion was significantly suppressed, among which the release of aroma compounds such as benzaldehyde is particularly obvious. Multi-spectroscopic analyses combined with molecular docking revealed that volatile compounds, such as benzaldehyde would bind to the hydrophobic regions of casein and be stabilized by hydrogen bonds, which induced static quenching of casein fluorescence. Furthermore, competitive binding assays demonstrated that theaflavins occupied the binding sites of benzaldehyde and (E,E)-2,4-heptadienal, facilitated the aggregation of milk protein and thereby promoted the release of aroma substances. The experimental results provided a theoretical basis for the mechanism of milk tea aroma and established a framework for the preservation of milk tea flavor.
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IONICS
·
2023
·Vol. 29
·期 9
·3517-3523
·
IF 2.8
Zou Jingmin,He Cuihong,Bao Jingze,Sun Chuan-Fu,Li Yafeng
Hard carbon (HC), composed of disorder graphite domain construction, provides defects, gaps, and nanopores that are beneficial for storing K-ion. In this work, hard carbon derived from spent black tea (THC) is synthesized through a two-step carbonization process. THC is an easy preparation, green, and high-abundance carbon material for highly stable potassium-ion storage. As an anode for potassium-ion batteries, it delivers a high capacity of 203 mA h g −1 at 30 mA g −1 and long-term cycling life with 90% capacity retention over 3.6 months. This superior cycle life is attributed to the highly reversible structure, rapid ion diffusion rate, and charge transfer rate of THC. Not only that, a full cell was assembled with THC as the anode and perylene 3,4,9,10-tetracarboxylic dianhydride (PTCDA) as the cathode. The PTCDA//THC delivers a high capacity of 48.6 mA h g −1 and an energy density of 107 W h kg −1 at 100 mA g −1 . These findings suggest that THC has considerable promise as a low-cost, high-stability anode material for potassium-ion batteries.
研究领域:
材料科学
·
储能
·
电化学
·
可持续材料
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Kang Wei,Lanlan Peng,Qiurong Wei,Yang Wei,Li Wang,Yuzhi Zhu,Yanxiang Wei,Xinlin Wei
Fecal microbiota transplantation (FMT) using donor microbiota modulated by tea represents an emerging approach to ameliorate ulcerative colitis (UC). This study aims to demonstrate the amelioration of dextran sulfate sodium (DSS)-induced colitis by donor microbiota modulated with tea-derived bioactive ingredients—tea polyphenols (TPP), tea polysaccharides (TPS), or theabrownin (TB). Following transplantation of fecal microbiota modulated by TPP, TPS, or TB from donors into colitis mice, significant reductions in Disease Activity Index (DAI) were observed, alongside attenuated intestinal histopathological damage. Additionally, gut barrier integrity was enhanced, as indicated by upregulated expression of occludin and Muc2. Fecal microbiota modulated by TPP and TPS showed superior efficacy in alleviating colitis compared with TB-modulated microbiota. The mechanism involved that marked enrichment of beneficial genera, including Akkermansia (TPP-enriched) and Allobaculum / Lactobacillus (TPS-enriched), which promoted the biosynthesis of short-chain fatty acids (SCFAs) and secondary bile acids, while reducing primary bile acids levels. These metabolic changes enhanced intestinal barrier function and suppressed suppressing pro-inflammatory cytokines through the modulation of TLR4/NF-κB p65 and Nrf2/ARE signaling pathways. This study not only elucidates the mechanism of tea bioactive ingredients-modulated donor microbiota alleviates colitis through regulation of the gut-microbiota-metabolite axis, but also provides a foundation for FMT-based strategies in colitis intervention.
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Foods
·
2026
·Vol. 15
·期 2
·212
·
IF 5.1
Dunchao Wu,Yufei He,Juanshu Wen,Hongfa Zheng,Xi Zhao,Penghui Yu,Ni Zhong,Li Niu,Shi Li,Yong Lin,Hao Huang,Zhonghua Liu
Pile fermentation is a crucial process for developing the characteristic mellow taste and aged aroma of dark tea, yet the internal quality transformation mechanism of this process is still unclear. This study employed a high-sensitivity analytical platform based on gas chromatography–mass spectrometry (GC-MS) to systematically investigate the dynamic interplay between key chemical components, enzyme activities, and volatile compounds during the pile fermentation of primary dark tea. Our findings revealed a significant decrease in ester-type catechins, crude protein, and protopectin, alongside a notable accumulation of non-ester-type catechins, gallic acid, and soluble components. The multi-enzyme system—comprising PPO/POD, pectinase/cellulase, and protease—cooperatively drove the oxidation of phenols, cell wall degradation, and the release of aromatic precursors. This was complemented by GC-MS analysis, which identified and quantified 103 volatile compounds across nine chemical classes. The total content of volatile compounds increased significantly, with alcohols, esters, and aldehydes/ketones being the dominant groups. Floral and fruity compounds such as linalool and geraniol accumulated continuously, while esters exhibited an initial increase followed by a decrease. Notably, carotenoid degradation products, including β-ionone, were significantly enriched during the later stages. This study revealed a “oxidation–hydrolysis–reconstruction” metabolic mechanism co-driven by microbial activity and a multi-enzyme system, providing a theoretical foundation for the precise regulation of pile fermentation and targeted quality improvement of primary dark tea.
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INDUSTRIAL CROPS AND PRODUCTS
·
2026
·
IF 6.4
Xun Mo,Wan Lu,Jing Zhai,Chaoxian Wang,Yujie Jiao,Min Cai,Yanxia Wang,Yu Chen,Shiyu Zhang,Qinhao Jian,Benguo Chen,Jun Guo,Xinzhuan Yao,Qi Zhao,Litang Lu
Lvbaoshi (LBS) is a high-grade green tea from Guizhou, China. Its lower quality made from summer tea leaves leads to reduced economic value. The impact of spreading duration, a key processing parameter, on summer LBS quality is still unknown. Here, we conducted integrated metabolic and transcriptomic analyses to comprehensively elucidate how spreading duration affects summer LBS quality. Sensory evaluation indicated that spreading for 6–8 h led to enhanced quality of summer LBS. The increased theanine and soluble sugar contents might contribute to the enhanced umami and sweet tastes, and the decreased caffeine and catechins were responsible for the reduced bitterness and astringency. Volatile components (geraniol and linalool, etc.) with floral, fruity, and chestnut scents increased, while those ( (Z) -3-hexen-1-ol, etc.) with grassy odors declined, resulting in enhanced aroma quality. IAA and ABA were positively correlated with the variations in theanine, geraniol and linalool contents, and SA was positively related to the alterations in caffeine, tea polyphenols, and ECG contents. Transcriptomic analysis indicated that genes related to secondary metabolic pathways (e.g., flavonoids, caffeine, and theanine) and hormone signal transduction play vital roles in regulating the content variations of quality-related components. WGCNA demonstrated that key transcription factors are involved in regulating the dynamic metabolic alterations during spreading. These findings present mechanistic insights into how spreading duration affects summer LBS quality, providing a theoretical basis for its processing parameter optimization and quality improvement.
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INDUSTRIAL CROPS AND PRODUCTS
·
2026
·
IF 6.4
Yong-Kang Wang,Yue-Hua Cen,Jia-Li Li,Cun-Yu Li,Shan-Shan Wu,Xiao-Xiang Li,Xin-Qiang Zheng,Jian-Hui Ye,Yue-Rong Liang,Jian-Liang Lu
Fermentation process can significantly improve the flavor of sweet tea. • Flavor improvement results from key chemical fluctuation related to taste and aroma. • Flavor formation is modulated by fermentation-triggered gene differential expression. • Differentially expressed LlPPO plays a key role for forming flavor in fermentation. Sweet tea, produced from the tender shoots of Lithocarpus litseifolius using the green tea process, usually exhibits an unacceptable flavor. In this study, the effect of fermentation on the sweet tea flavor and its mechanism had been comprehensively investigated. Results showed that fermentation could effectively reduce the sweetness of sweet tea by significantly lowering the level of trilobatin, and collectively weaken the bitterness and astringency by downregulating the contents of trilobatin and (+)-catechin. Fermentation could greatly develop the sweet fragrance through significantly altering the level and proportion of volatiles with different odors, leading to high flavor acceptability of sweet tea. Chemical fluctuations were closely associated with differential expression of the genes and the corresponding enzymatic reactions triggered by fermentation and its leading step rolling. The differential oxidation of trilobatin and phlorizin during fermentation was verified by catalytic characteristics of prokaryotically expressed polyphenol oxidase (LlPPO). The findings elucidated the potential mechanism underlying the quality improvement of the fermented sweet tea based on metabolite profiling, gene expression and catalytic property of key enzyme, which laid a solid foundation for developing high quality sweet tea. Download: Download high-res image (349KB) Download: Download full-size image
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