FOOD CHEMISTRY
·
2024
·
IF 8.5
Lihui Xiang,Chen Zhu,Jiajia Qian,Xiaochen Zhou,Miao Wang,Zhenshuo Song,Changsong Chen,Wenquan Yu,Lin Chen,Lanting Zeng
Most teas, including white tea, are produced from tender shoots containing both leaf and stem. However, the effect of the stem on white tea quality remains unclear, especially during withering, an essential process. Therefore, this study investigated the withering-induced changes in the leaves and stems of Camellia sinensis cv. ‘Fudingdabai’ by multi-group analysis. During withering, the levels of catechin and theobromine (i.e., major flavor-related compounds) decreased slightly, mainly in the leaves. The abundance of some proteinaceous amino acids related to fresh taste increased in stems due to increased protein hydrolysis. In addition, changes in biosynthetic pathways caused a decrease in theanine (a major non-proteinaceous amino acid) and an increase in gamma-aminobutyric acid in stems. Terpenes, mainly in the stems, were partially affected by withering. Phenylacetaldehyde, a major contributor to white tea aroma, increased mainly in the stems. These findings reflect the positive contribution of the stem to white tea quality.
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高影响因子
JOURNAL OF SEPARATION SCIENCE
·
2025
·Vol. 48
·期 1
·e70082
·
IF 2.8
Bincheng Gong,Lingqi Shen,Yu Wang,Zuguang Li,Guohua Zhu
Tea saponin has garnered tremendous interest for its potential use in surfactant and drug synthesis. This research was designed to develop a technique based on pH-responsive switchable deep eutectic solvents (SDESs) for extracting tea saponins from Camellia oleifera seed meal. SDES synthesized from hexanoic acid and triethanolamine (1:1 molar ratio) offered the optimum extractive performance and the optimal conditions were obtained through single-factor experiments: 30 wt% water content in SDES, solid-liquid ratio of 1:30 g/mL, 60°C extraction temperature, 30 min extraction time, and acid volume of 1500 µL. The extraction yield was 162.14 mg/g after optimization, which increased by 15.65% and 9.47% compared to water and ethanol extraction methods, respectively. After pH adjustment, 98.95% of the tea saponins were recovered in the bottom phase. After precipitation and freeze-drying procedures, the purity of the tea saponin solid was 62.9%.
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高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 6
·3569-3576
·
IF 3.2
Shuang Li,Xuming Sha,Shanshan Sun,Xing Zhang,Dandan Guo,Shaohua Huang
This study aims to investigate the impact of four key factors, namely, temperature, water source, metal ion, and pH, on the stability of molecular chirality of dihydromyricetin (DMY) and proposed effective strategies for configuration protection. The findings reveal that temperatures exceeding 80°C could accelerate the racemization process of DMY, with a significant increase in racemization observed at 100°C. In addition, DMY exhibited heightened stability in ultrapure water as compared to various water sources, including pure water-1, pure water-2, mineral water, and running water. Notably, the presence of Fe 2+ displayed an inhibitory effect on the racemization of DMY, whereas Mg 2+ , Ca 2+ , and Mn 2+ showed a substantial promotional effect. Additionally, acidic conditions (pH < 5.0) were found to be protective for maintaining the stability of DMY, whereas alkaline conditions (pH > 9.0) were observed to be detrimental. Meanwhile, we first identified the presence of another pair of DMY isomers in this work.
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高影响因子
MOLECULES
·
2024
·Vol. 29
·期 4
·872
·
IF 4.2
Ying Zhao,Zhang-Gui Ding,Yu-Jie Yan,Rui Yang,Miao-Miao Qi,Shu-Kang Pan,Ji-Ling Xie,Yu-Hui Sun,Jin Xiang
Breast cancer is a significant threat to life and health, which needs more safe and effective drugs to be explored. Teadenol B is a characteristic chemical component of microbial fermented tea. This study discovered that teadenol B could exhibit obvious inhibitory effects on all four different clinical subtype characteristics of breast cancer cells. Proteomic studies show that deoxycytidine triphosphate deaminase (DCTD), which could block DNA synthesis and repair DNA damage, had the most significant and consistent reduction in all four types of breast cancer cells with the treatment of teadenol B. Considering MDA-MB-231 cells exhibit poor clinical prognosis and displayed substantial statistical differences in KEGG pathway enrichment analysis results, we investigated its impact on the size and growth of MDA-MB-231 triple-negative breast tumors transplanted into nude mice and demonstrated that teadenol B significantly suppressed tumor growth without affecting body weight significantly. Finally, we found that the conversion of LC3-I to LC3-II in MDA-MB-231 increased significantly with teadenol B treatment. This proved that teadenol B could be a strong autophagy promotor, which explained the down-regulation of DCTD to some extent and may be the potential mechanism underlying teadenol B’s anti-breast cancer effects. This finding provides new evidence for drinking fermented tea to prevent breast cancer and highlights the potential of teadenol B as a novel therapeutic option for breast cancer prevention and treatment, necessitating further investigations to clarify its exact target and the details involved.Keywords:teadenol B;breast cancer;autophagy
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高影响因子
Foods
·
2024
·Vol. 13
·期 9
·1338
·
IF 4.7
Ruimin Teng,Cun Ao,Haitao Huang,Daliang Shi,Yuxiao Mao,Xuxia Zheng,Yun Zhao
Longjing tea is favored by consumers due to its refreshing and delicate aroma, as well as its fresh and sweet flavor. In order to study the processing technology of Longjing tea with ‘Baiye 1’ tea varieties, solid phase microextraction and gas chromatography–mass spectrometry were used to analyze the volatile components of Longjing tea in different process stages. The results revealed the identification of 275 aroma metabolites in the processing samples of Longjing tea. The sensory evaluation and principal component analysis revealed that the leaves of fresh (XY) and spreading (TF) were different from the leaves of first panning (YQ), second panning (EQ), final panning (HG), and fragrance enhancing (TX). The relative contents of geraniol (1199.95 and 1134.51), linalool (745.93 and 793.98), methyl salicylate (485.22 and 314.67), phenylethyl alcohol (280.14 and 393.98), 2-methylfuran (872.28 and 517.96), 2-butenal (56.01 and 154.60), and 2-hexenal (46.22 and 42.24), refreshing and floral substances in the XY and TF stages, were higher than other stages. The aroma contents of 2-methylfuran, furfural, 2-methyl-1-penten-3-one, 3-hexen-2-one, dodecane, hexanoyl hexanoate, 2,5-dimethyl-pyrazine, and methyl-pyrazine were found to be significantly positively correlated with the intensity of chestnut aroma. In conclusion, this study contributes to a better understanding of the composition and formation mechanism of chestnut-like aroma and provides new insights into the processing technology to improve the quality of albino green tea.
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高影响因子
POLYMER ENGINEERING AND SCIENCE
·
2024
·
IF 3.2
Cuilian Yi,Chunyan Xu,Xiaoyan Zhao,Chenyi Wang,Hengxue Xiang
Tea polyphenol (TP) is used as a food additive to inhibit lipid peroxidation reactions and extend shelf life, but excessive intake can affect the human immune system. Therefore, developing effective TP detection is significant. Here, pyrene-based polyimide (Py-PI) was synthesized by one-step condensation copolymerization. This polyimide possessed excellent solubility and photoluminescence due to the introduction of pyrene-conjugated groups. It could be used as fluorescent probe for TP detection in solution. In addition, Py-PI fluorescent test paper with different morphology were prepared by electrospinning. As the concentration of the spinning solution was 15 wt%, the bead-like porous polymer electrospun membrane displayed excellent surface wettability which could make the water droplet completely penetrate into the sample within 6 min. The fluorescence enhancement phenomenon could be observed for 5 × 10 −6 mg/mL TP solution on Py-PI test paper. Furthermore, interference investigation of pH on test paper indicated that the sample exhibited a relatively stable fluorescence “turn-on” response in acidic conditions. This work provides a convenient and rapid detection of TP antioxidant in the future.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Ying Li,Hexiang Qiu,Zhiwei Sun,Lanhua Liu,Yousheng Wang,Dongdong Mu,Xuefeng Wu,Xingjiang Li
Honey tea wine is a kind of alcoholic drink made from green tea and honey by yeast. However, the mechanisms behind flavor variations caused by different microbial strains remain unclear. This study aims to compare the metabolic profiles of honey tea wine under single and mixed-culture fermentation using untargeted metabolomics. Results showed that mixed fermentation reduced ethanol content by 0.51% ( ν /v) but increased total phenols and flavonoids by 0.44 g/L and 0.34 g/L, respectively, compared to single fermentation. The mixed fermentation exhibited a greater diversity of volatile compounds and higher concentration levels compared to the single fermentation, with esters showing significantly elevated content. Differential metabolite analysis revealed that nucleotides, amino acids, sugars, and organic acids were key discriminators, linked to seven major metabolic pathways, including purine and pyruvate metabolism. Mixed fermentation significantly enhanced the content of bioactive compounds, including vitamins and protocatechuic acid. Our findings establish the metabolic framework and production protocol of honey wine tea, offering mechanistic insights to enhance tea and honey resource utilization via advanced processing strategies.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xinhao Luo,Mengwan Li,Li Song,Mingcheng Ren,Huimin Guo,Daxiang Li,Zhongwen Xie
Keemun black tea (KBT), a classic Chinese black tea with exquisite quality, was traditionally classified into seven grades. However, the chemical profiles and characteristic metabolites between the grades have not been investigated, and the grades-associated health benefits remain unexplored. In this study, metabolomics data revealed that premium grades P1 and P2, high grades T1, T2 and T3 exhibited very similar chemical profiles and clustered together, respectively. Low grades T4 and T5 formed a separate cluster. Therefore, P1 and P2 can merge into a new Premium grade; T1, T2, and T3 combine into a new First grade; and T4 and T5 group into a new Second grade. Quantitative analysis identified caffeine, ECG, rutin, propyl gallate, and vicenin 2 as grade-related metabolites. Additionally, animal experiments have shown that high-grade KBT, compared to low-grade KBT or Maofeng green tea, exhibits superior efficacy in preventing epithelial barrier damage, preserving colon length, reducing pro-inflammatory markers, increasing Firmicutes/Bacteroidetes ratio and short-chain fatty acids, and enhancing tight junction integrity in ulcerative colitis mice induced by DSS. In summary, we established a new grading system for KBT based on chemical profiles and health-values, providing important information for KBT market.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Peng Zhang,Weiwei Wu,Bangxing Ma,Changkun Zheng,Qi Lin,Xinyi Zhao,Yan Huang,Fuming Lin,Weijiang Sun
Honey-scented black tea is highly favored by consumers for its unique flavor; however, the key components and mechanisms underlying its characteristic aroma remain unclear. The aroma characteristics and key components of honey-scented black tea (MXBT), sweet-scented black tea (TXBT), and honey (FM) were elucidated, and an aroma flavor wheel was constructed. β -Damascenone, phenylacetaldehyde, and linalool oxide I were identified as the primary aroma compounds responsible for the honey-like scent of MXBT. Molecular docking results indicated that these three key compounds contribute to the perception of honey aroma through hydrogen bonding and hydrophobic interactions, with binding energies below −6 kcal/mol. Molecular dynamics simulations confirmed the stability of these interactions. Addition experiments revealed a significant synergistic effect between β -damascenone and phenylacetaldehyde in enhancing the honey-like attribute, whereas linalool oxide I exhibited limited impact.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Lian He,Fan Wu,Dong Wang,Xiaoqin Wu,Fang Wei,Yan Liu,Chuan Yue,Liyong Luo,Liang Zeng
Leaf color, a vital phenotypic trait, influences the flavor quality of tea. This study investigated the flavor and metabolite profiles of hawk black tea (HBT) processed from leaves of different colors. Sensory evaluation revealed that purple-leaf HBT (PHBT) exhibited prominent floral-fruity notes, green-leaf HBT (GHBT) showed fresh camphoraceous characteristics, while mixed-leaf HBT (MHBT) demonstrated optimal flavor with the highest overall acceptability. A total of 145 volatile compounds were identified, with 34 key odorants including linalool and trans- β -ocimene contributing to aroma perception. Notably, ten of these volatiles, including undecanal and hexanal, were identified as key differential aroma-active compounds. UHPLC-Q-Exactive/MS detected 258 identified differential metabolites, primarily flavonoids, terpenoids, amino acids, and organic acids. Flavonoid and phenylpropanoid biosynthesis metabolism, and amino acid pathways contributed to flavor differentiation. These findings elucidate the flavor and metabolic differences among HBT processed from different leaf colors, providing insights for targeted quality enhancement and optimization of processing suitability.
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Food Chemistry-X
·
2025
·
IF 8.2
Jie-Qiong Wang,Ying Gao,Jian-Xin Chen,Fang Wang,Yuan-Yuan Ma,Zhi-Hui Feng,Jun-Feng Yin,Liang Zeng,Weibiao Zhou,Yong-Quan Xu
Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. In this study, the effect of roasting raw materials on the formation of retort odor in green tea beverages was assessed using chemometrics and sensory evaluation. The results found that roasting could significantly reduce the concentration of specific retort odorants including theaspirane (0.260 → 0 μg/L) and linalool (−31.30 %), while significantly promoting the accumulation of Maillard reaction products including 3-ethyl-2,5-dimethylpyrazine (0 → 0.800 μg/L), 2-acetylfuran (0 → 0.104 μg/L), and norisoprenoids including α -ionone (0 → 0.059 μg/L), β -cyclocitral (28.57 %), β -ionone (82.46 %) ( p < 0.05). Sensory evaluation results indicated that moderate roasting (5 min) effectively reduced the intensity of retort odor in green tea beverages while maintaining high overall acceptability. The study provides a theoretical basis for flavor regulation in the tea beverage industry.
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Huan Fang,Tong Wang,Lan Chen,Xiao-Zhi Wang,Hai-Long Wu,Yao Chen,Ru-Qin Yu
“Niulankeng Rougui” (NRG) as the top-ranking cultivars in Wuyi Rock tea (WRT) was facing the risk of being faked. Therefore, a chemometrics-assisted excitation-emission matrix fluorescence (EEM) method was proposed for rapid authenticity identification of NRG. To determine the differences between different varieties, 20 tea polyphenols and 1 caffeine in five different WRT were identified by HPLC-DAD, and the contribution of important components to the fluorescence fingerprint of tea was also analyzed. Classification of different WRT (Case 1) and identification of real NRG and adulterated NRG (Case 2) were implemented based on EEM combined with two chemometrics methods, respectively. The correct classification rates (CCRs) were 83.3–100.0 % both in training, test and prediction sets. To predict adulteration levels in NRG, a partial least squares (PLS) regression model was applied and showed good linearity (R 2 >0.95). The results support that the proposed method is competent for rapid authenticity identification of tea.
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危险品化学品经营许可证（带存储）