FOOD CHEMISTRY
·
2024
·
IF 8.5
Haiyu Dong,Yonghui Li,Xingfei Lai,Mengjiao Hao,Lingli Sun,Qiuhua Li,Ruohong Chen,Qian Li,Shili Sun,Baijuan Wang,Zhenbiao Zhang,Xiaohui Liu
Fermentation durations are crucial in determining the quality of black tea flavour . The mechanism underlying the degradation of black tea flavour caused by inappropriate fermentation duration remains unclear. In this study, the taste of black teas with different fermentation durations (BTFs) was analysed using sensory evaluation, electronic tongue, and metabolomics. The results revealed significant differences in 46 flavour profile components within the BTFs. Notably, metabolites such as gallocatechin gallate, gallocatechin, and epigallocatechin were found to be primarily reduced during fermentation, leading to a reduction in the astringency of black tea. Conversely, an increase in d -mandelic acid and guanine among others was observed to enhance the bitter flavour of black tea, while 3-Hydroxy-5-methylphenol nucleotides were found to contribute to sweetness. Furthermore, succinic acid and cyclic-3′,5′-adenine nucleotides were associated with diminished freshness. This study offers a theoretical foundation for the regulation of flavour quality in large leaf black tea.
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Food Chemistry-X
·
2024
·
IF 6.5
Jong Hyeon Han,Dong Hyun Keum,Vahinika Kothuri,Yea-Ji Kim,Hyuk Cheol Kwon,Do Hyun Kim,Hyun Su Jung,Sung Gu Han
Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yifan Li,Weichun Pan,Zhihui Feng,Feina Gu,Jianxin Chen,Fang Wang,Jieqiong Wang,Mingming Zhang,Chunmei Li,David Julian McClements,Junfeng Yin
Keemun tea infusion was selected as a model system under various centrifugation speeds to build a relationship among chemical composition, properties of nanoparticles in tea infusion (Tea-NPs), and tea tastes via chemical analyses, sensory evaluation, and light scattering techniques. The research results showed that the hydrodynamic radius ( R h ) of the Tea-NPs in the black tea infusion ranged from 100 to 250 nm, with a negative charge (-10 to -13 mV). The gyration radius ( R g ) and zeta-potential assessments elucidated that Tea-NPs underwent structural modifications, which altered their size, shape, and compactness. High-speed centrifugation caused the dissolution of components such as polysaccharides in the Tea-NPs, and changes in the particle compactness and aggregation altered the structure of the Tea-NPs, resulting in an increase in R h , while reducing the bitterness and enhancing the overall flavor of the tea infusion. This study highlights the important role of Tea-NPs in tea quality evaluation and their potential to drive innovative methods for improving tea product quality.
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JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e70046
·
IF 3.4
En-Zhong Chi,Li Wang,Jia-jian Pan,Qiang Zhang,Jiangxiong Zhu,Xin-huai Zhao
This study investigated the structural characteristics and hypoglycemic activity of polysaccharides isolated from Ganpu tea (GPT) in different storage periods. Three polysaccharide fractions (GPTPS1-E2, GPTPS3-E2, and GPTPS5-E2, representing 1, 3, and 5 years of storage, respectively, where GPTPS is Ganpu tea polysaccharides) were extracted and purified from GPT. Chemical composition analysis revealed that all fractions were predominantly acidic polysaccharides with total sugar content exceeding 90%. Monosaccharide composition analysis showed galacturonic acid as the primary component, along with significant amounts of galactose and arabinose. Molecular weight distribution showed that different fractions had distinct distributions, with GPTPS1-E2 and GPTPS3-E2 showing the highest and lowest molecular weights, respectively. Fourier-transform infrared and nuclear magnetic resonance spectroscopy provided insights into the structural characteristics of the polysaccharides. Scanning electron microscopy and X-ray diffraction analyses revealed distinct surface morphologies and crystalline structures. The hypoglycemic activity was evaluated using a Caco-2 cell model, demonstrating potential antidiabetic properties via the IRS1-GLUT2-SGLT1 axis. Comparative analysis revealed that storage time could influence the structural characteristics and hypoglycemic activity of GPTPSs, with a certain storage time generally associated with the transformation of structural characteristics related to hypoglycemic activity and the enhanced hypoglycemic effect. This research contributes to the understanding of GPTPS and their potential applications in functional foods and nutraceuticals.
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JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
·
2024
·Vol. 149
·期 12
·5985-5994
·
IF 3
Liao Xueqin,Du Longjin,Sun Mengxia,Liu Hui,Liu Jianzhong
Aluminum has been long and widely used in propellants, thermite, and pyrotechnics. However, the commonly used micron aluminum has the problems of slow burning rate and incomplete release of chemical energy in the combustion process. Therefore, finding ways to promote the ignition and combustion of aluminum is essential to enhance the performance of aluminum-based energetic materials. Herein, environmentally friendly tannic acid (TA) and tea polyphenols (TP) were used to surface modify aluminum to improve its combustion performance, respectively. The results showed that TA and TP could be coated on the outer surface of aluminum particles effectively by solvent evaporation induced self-assembly method. Heat was released during the thermal decomposition of the composite particles, which was clearly beneficial in promoting aluminum ignition. Ignition and combustion tests showed that after modification with TA and TP, the samples showed shorter ignition delay, increased combustion time, increased combustion intensity, and reduced agglomeration compared to pure aluminum. This revealed that the modified samples possessed better ignition and combustion properties. The X-ray diffraction patterns of the condensed combustion products showed that the products of pure aluminum possessed more active aluminum and aluminum nitride, while the samples modified with TA and TP had more γ-Al 2 O 3 and α-Al 2 O 3 , suggesting that TA and TP could effectively enhance the combustion efficiency of aluminum. In addition, TP showed better modification than TA, which may be related to the higher heat release during thermal decomposition of TP. Although TA and TP can improve the ignition and combustion performance of aluminum to some extent, the enhancement effect is limited. Considering that TA and TP possess good adhesion, perhaps they can play a better role in promoting as intermediate layers in the future. It is hoped that this paper can provide a new idea for the surface modification of aluminum.
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DYES AND PIGMENTS
·
2025
·
IF 4.2
Di Wu,Chengpei Du,Lingyan Ma,Rui Xiao,Long Tan,Wenjing Qi
Owing to Zn 2+ -sensitized fluorescent effect, boric acid functionalized zinc-europium binuclear metal-organic frameworks ( Zn-Eu-MOFs ) are synthesized and applied in fluorescent quenching detection of luteolin in Chrysanthemum tea for the first time. Eu 3+ /Zn 2+ and 5-boronobenzene-1,3-dicarboxylic acid (BBDC) are utilized via a fast one-pot microwave process at 120 °C for 1 h. Due to energy transfer efficiency change by “antenna” effect and better effective energy transfer of Zn 2+ than Eu 3+ , Zn 2+ increases fluorescence of Zn-Eu-MOFs nearly 3.5 times. Different ligands and different metal ions are compared to synthesize Zn-Eu-MOFs . Highly specific binding affinity of boric acid towards cis-diol structure in luteolin and chelating of Zn 2+ with luteolin achieves fluorescent quenching detection of luteolin with low limit of detection of 16 nΜ and high selectivity. When it is utilized in fluorescent detection of luteolin in water and Chrysanthemum tea, mean recoveries are obtained from 99.5 % to 102.7 % and from 99.3 % to 100.6 %, respectively.
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VACUUM
·
2025
·
IF 3.9
Junsheng Wen,Boyan Fu,Leyao Bi,Jiahui Lin,Jiaxing Fu,Wenyue Tian,Chunjie Wang,Yue Wang
Recently, the monitoring of TEA has garnered significant attention, particularly concerning food safety, which could potentially lead to health risks. However, current studies on the detection of TEA using tungsten trioxide (WO 3 ) materials are suboptimal and require the exploration of effective WO 3 -based sensitive materials. This work employs a one-step solvothermal method to synthesize Sn-doped WO 3 materials with varying ratios and analyzes their selectivity and sensitivity to gases. The physicochemical properties of materials were characterized using multiple techniques including XRD, SEM, XPS, BET and Raman spectroscopy. The high response to TEA gas is successfully achieved by adjusting the doping amount of Sn 4+ (∼12 wt%). Qualitative analyses indicate that 10 wt% Sn-WO 3 exhibits superior response to TEA in all samples, showcasing a response of 94.5 at 175 °C for 100 ppm TEA, which is 5.7 times higher than that of WO 3 . Also, the related mechanisms were studied in detail. The low-intensity ratio of the (002) facet, small particle size, large specific surface area, and high concentration of oxygen vacancy defects resulting from Sn 4+ doping play pivotal roles in enhancing the response to TEA. It is expected that this work will contribute to advancements in WO 3 -based materials in the field of gas sensing.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Minghao Fan,Xun Sun,Yilin Qian,Ying Xu,Dongfeng Wang,Yanping Cao
Total tea polysaccharides (TTPS) were extracted from two kinds of pruning leaves of tea plant and fractionated into neutral tea polysaccharides (TPSI) and acidic tea polysaccharides (TPSII) by anion exchange resin D315. Some physicochemical properties, including structure, monosaccharide composition, and molecular weight distribution, as well as the 4 in vitro antioxidant activities and inhibitory effects on α-glucosidase of above polysaccharides before and after removing metal ions were investigated. By comparing TTPS and TPSII, we found that they exhibited different antioxidant activities and inhibitory actions against α-glucosidase after their metal ions were removed. However, the in vitro antioxidant activities and inhibitory effects on α-glucosidase of TPSI were substantially improved. The study can be a certain reference for tea and soil selection. At the same time, we suggested that pruning leaves of tea plant could be treated as a potential resource for the development of polysaccharide antioxidants and hypoglycemic products.
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MOLECULES
·
2017
·Vol. 22
·期 12
·2250
·
IF 2.861
Umair Muhammad,Hedong Lu,Juan Wang,Jinzhi Han,Xiaoyu Zhu,Zhaoxin Lu,Sultana Tayyaba,Yousef I. Hassan
This work provides an optimized extraction approach intended to maximize the recovery of dihydromyricetin (DHM) from Chinese vine tea (Ampelopsis grossedentata) leaves. The presented work adopts a Box-Behnken design as a response surface methodology to understand the role and influence of specific extraction parameters including: time, temperature, and solvent composition/ethanol (%) on DHM final yields. Initially, single factor experiments were used to delineate the role of above factors (temperature, time, and solvent composition) before proceeding with three factors-three levels Box-Behnken design with 17 separate runs to assess the effect of multifactorial treatments on DHM recovery rates. The collected data shows that independent variables (solvent composition, time, and temperature) can significantly affect DHM recovery rates with maximum yields resulting from a combined 60 °C, 60% aqueous ethanol, and 180 min treatment. From the empirical point of view, the above optimized extraction protocol can substantially enhance processing and profitability margins with a minimum need of interventions or associated costs.Keywords:dihydromyricetin;extraction;factors;temperature;solvent;time
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Food Chemistry-X
·
2024
·
IF 6.5
Songyan Huang,Lingling Tao,Linlin Xu,Mingtao Shu,Dahe Qiao,Huilin Wen,Hui Xie,Hongrong Chen,Shengrui Liu,Deyu Xie,Chaoling Wei,Junyan Zhu
Taiping Houkui (TPHK) is prevalent green tea in China, its flavor quality is significantly influenced by different production regions. However, the key flavor compounds responsible for these discrepancies remain unclearly. Here, TPHK samples were produced from fresh leaves of ‘Shidacha 2’ cultivar planted in 14 distinct production regions. In 14 TPHK samples, a total of 33 non-volatile compounds were identified and quantified. Partial least-squares discriminant analysis (PLS-DA) reveal that theanine and glutamate were the main umami compounds, caffeine imparted with bitterness, which collectively contributed to the variation in the taste flavor of TPHK across different production regions. Furthermore, the profiles of 51 volatile compounds were determined, integrated PLS-DA with odor activity values of volatiles indicated that linalool (165.7–888.5) and geraniol (11.9–141.4) affecting the floral aroma of TPHK among different production regions. Our findings revealed the critical compounds that contributed to the effect of production regions on flavor quality of TPHK.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Guangxian Jiang,Rong Xue,Jun Xiang,Yufei Wang,Bin Liu,Yuan Yuan,Qian Pu,Xin Fang,Xingming Hu,Xiaoying Liu,Youyi Huang
Although Enshi Yulu tea (ESYL) possesses a distinctive fragrance, there is a scarcity of studies focusing on its primary volatiles or aroma genesis. This study aims to elucidate the dynamics in the profiles of aromas and volatiles through aroma profiling analysis and headspace solid–phase microextraction/gas chromatography–mass spectrometry. A total of 10 aroma attributes and 128 volatiles were identified in ESYL, with geraniol and linalool exhibiting the highest levels, and alcohols constituting the predominant proportion. Besides, a relative odor activity value (ROAV) based molecular aroma wheel was constructed, revealing 12 key odorants with ROAVs >1, wherein linalool, β -ionone, and nonanal ranked highest. Notably, steaming and final drying emerged as critical steps for ESYL aroma development, while the non-enzymatic degradation of fatty acids likely contributed to the formation of its fresh aroma. These findings significantly enhance our comprehension of ESYL aroma formation.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Dongzhu Huang,Dongqiao Zheng,Chenyi Sun,Maoyin Fu,Yuhan Wu,Hong Wang,Jieyao Yu,Yunqiu Yang,Yeyun Li,Xiaochun Wan,Qi Chen
Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors. The potential regulatory mechanism of anaerobic treatment on the aroma formation of GAGT was investigated by transcriptomics and correlation analyses. Five volatiles: benzeneacetaldehyde, nonanal, geraniol, linalool, and linalool oxide III, were screened as target metabolites. Through the transcriptional-level differential genes screening and analysis, some CsERF transcription factors in the ethylene signaling pathway were proposed might participate the response to the anaerobic treatment. They might regulate the expression of related genes in the metabolic pathway of the target metabolites thus affecting the GAGT flavor. The findings of this study provide novel information on the flavor and its formation of GAGT.
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