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.
✓ 已验证
产品关联
DOI
PubMed
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Rui Min,Jianxin Chen,Jing Zhu,Qian Zhou,Fangxiang Xu,Fang Wang,Yuwan Wang,Jizhong Yu,Junfeng Yin
This study compared three drying methods for instant green tea (IGT): conventional spray-drying (CSD, inlet air temperature 170 °C, outlet air temperature 78 °C), freeze-drying (FD, initial temperature −45 °C), and electrostatic spray-drying (ESD, inlet air temperature 70 °C, outlet air temperature 38–42 °C).Statistical analysis revealed significant differences in IGT quality among the drying methods. Freeze-dried IGT demonstrated the lowest moisture content (3.6 ± 0.11 %) and water activity (0.23 ± 0.01), with Electrostatic spray-dried IGT showing comparable results, Conventionally spray-dried IGT exhibited significantly higher moisture content. Freeze-dried IGT achieved the highest yield (42 ± 0.32 %) and solubility, while Electrostatic spray-dried IGT (38 ± 0.27 %) outperforming Conventionally spray-dried IGT (35 ± 0.43 %). Sensory evaluations indicated that Freeze-dried and Electrostatic spray-dried IGT exhibited more balanced flavors, Electrostatic spray drying IGT scored closely to Freeze-dried IGT in astringency (4.92 ± 0.10 vs 5.77 ± 0.15) and bitterness (4.23 ± 0.06 vs 4.74 ± 0.15), with both significantly outperforming Conventionally spray-dried IGT (p < 0.05). Chemical analysis showed Freeze-dried IGT retained the highest levels of caffeine (7.74 ± 0.01 mg/g), amino acids (231.99 ± 0.36 mg/g), gallic acid (1.55 ± 0.52 mg/g), and total polyphenols (301.3 ± 8.16 mg/g), followed by Electrostatic spray-dried IGT. Conventionally spray-dried IGT showed significantly lower concentrations. Antioxidant capacity followed the order Freeze-dried IGT > Electrostatic spray-dried IGT > Conventionally spray-dried IGT, consistent with polyphenol content. Volatile compound analysis identified 103 aroma compounds in Freeze-dried IGT, 66 in Electrostatic spray-dried IGT, and 32 in Conventionally spray-dried IGT. Odor activity value (OAV) analysis determined 13 key aroma compounds, including linalool, β-damascenone, geraniol, and decanal, as well as benzeneacetaldehyde, nonanal, and (E,E)-2,4-heptadienal, critical contributors to the chestnut-like aroma. The total concentration of these compounds showed a trend of Freeze-dried IGT > Electrostatic spray-dried IGT > Conventionally spray-dried IGT, aligning with sensory evaluation results for chestnut-like aroma intensity. Overall, the three drying methods significantly impacted IGT quality. Research shows that electrostatic spray drying is more suitable than conventional spray drying for producing high quality and high fidelity IGT, when using high-quality tea raw materials, with product quality close to that of freeze dried IGT. Thus, electrostatic spray drying offers a novel method for manufacturing high quality instant green tea.
✓ 已验证
产品关联
DOI
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.
✓ 已验证
产品关联
DOI
PubMed
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ziyue Chen,Qi Lin,Cheng Peng,Kunpeng Yu,Yanling Lin,Shuyi Weng,Lijun Li,Hui Ni,Feng Chen
Tea aroma is largely shaped by volatile compounds released from glycosidic aroma precursors. This study investigated the effects of two Aspergillus niger β-glucosidases, An-G3987 and An-G8816, on modulating the aroma profile of instant Oolong tea powder. Quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), and odor activity value (OAV) assessments revealed that An-G3987 significantly enhanced floral, sweet, and grassy aromas by releasing key volatile compounds such as benzyl alcohol, (Z)-3-hexen-1-ol, and 1-hexanol. In contrast, An-G8816 generated a broader spectrum of volatile compounds but had a less pronounced impact on overall aroma enhancement. Kinetic studies and molecular docking analyses demonstrated that An-G3987, compared to An-G8816, exhibited higher catalytic efficiency and stronger binding affinity for typical glycosidic aroma precursors, driven by hydrogen bonding networks (e.g., Arg107/Tyr254) and hydrophobic interactions (e.g., Pro428/Tyr497). These findings indicate that An-G3987 is better suited for targeted aroma intensification, while An-G8816 may be preferable for balanced flavor modulation.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Pharmacology
·
2025
·
IF 4.8
Zeting Huang,Lanyue Zhang,Jie Xuan,Duoling Xu,Jiyu Weng,Bing Yu,Weihua Peng
Background: Tea, with a long history in China, is known for its anti-inflammatory and antioxidant properties. Limited research exists on its use in eczema treatment. This study explores the effects and mechanisms of three tea extracts—Camellia sinensis var. assamica (Royle ex Hook.) (Theaceae) (CS), Camellia ptilophylla Hung T. Chang (Theaceae) (CP), Camellia arborescens Hung T. Chang, F. L. Yu & P. S. Wang (Theaceae) (CA). On eczema induced by 1-chloro-2,4-dinitrobenzene (DNCB) in mice and to explore the underlying anti-inflammatory and immune regulatory mechanisms.Methods: The metabolites of tea extracts were analyzed using ultra-high performance liquid chromatography/quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap-MS). A DNCB-induced dermatitis model in mice was established, with histological staining and immunohistochemistry to assess eczema lesions and cytokine expression. In vitro tests were performed on RAW 264.7 cells and HaCaT cells to analyze the effects on inflammation, immune regulation, and cell migration.Results: All three tea extracts alleviated DNCB-induced epidermal thickening, reduced mast cell infiltration, and decreased TNF-α and IL-1β levels. The extracts suppressed nitric oxide (NO), reactive oxygen species (ROS), and NF-κB expression. Additionally, they downregulated immune-related factors such as IL-1, IL-6, IFN-γ, and TGF-β. Scanning electron microscopy revealed morphological changes in Escherichia coli and Staphylococcus aureus.Conclusion: CS, CP, and CA show potential for treating eczema, demonstrating anti-inflammatory and immune-regulatory effects. These tea extracts could serve as promising natural treatments for eczema and related inflammatory skin conditions.
✓ 已验证
产品关联
DOI
PubMed
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.
✓ 已验证
产品关联
DOI
PubMed
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%.
✓ 已验证
产品关联
DOI
PubMed
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
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2025
·Vol. 30
·期 19
·3844
·
IF 4.6
Jian Li,Lu-Yao Zhang,Yuan-Cheng Huang,Jian-Ming Deng,Min Yu,Christos C Zouboulis,Jin-Hua Li,Guang-Li Wang,Jing Wang
A fast-paced lifestyle contributes to heightened emotional stress, driving the demand for milder and safer cosmetic ingredients that can counteract stress-induced skin damage—a focus of cutting-edge research in the field. Aim: The aim was to elucidate the role and mechanistic basis of tea (Camellia sinensis) seed meal saponin (Sap) in regulating stress-induced sebum overproduction and inflammatory responses. Methods: The composition and chemical structure of Sap were analyzed using UV-vis absorption spectroscopy, Fourier-transform infrared spectroscopy (FT-IR), and ultra-high-performance liquid chromatography–mass spectrometry (UHPLC-MS). In vitro models of cortisone-induced excessive lipid accumulation and the tumor necrosis factor-alpha (TNF-α)-stimulated inflammatory models were established on sebaceous gland cells (SZ95) and normal human epidermal keratinocytes (NHEKs), respectively. Cortisol and inflammatory cytokine secretion levels in cells were detected using ELISA. Additionally, the signaling pathways were revealed by Western blot (WB) and real-time quantitative polymerase chain reaction (RT-PCR). Results: Five saponins were identified in the Sap extract, all belonging to the oleanolic-acid-type pentacyclic triterpenes. Sap treatment significantly attenuated cortisone-induced cortisol secretion and lipid accumulation in SZ95 sebocytes. Mechanistically, Sap inhibited the 11β-HSD1/SREBP-1 pathway, which mediates its sebosuppressive effects, while concurrently down-regulating the mRNA expression of key downstream transcription factors and enzymes, including SREBP-1, FAS, and ACC. Additionally, Sap treatment significantly attenuated TNF-α-stimulated cortisol secretion and inflammatory cytokine (IL-1β, IL-6, and IL-8) production in NHEK cells through the inhibition of the 11β-HSD1/TLR2/NF-κB signaling pathway. Conclusion: Sap demonstrated dual inhibitory effects, suppressing both emotional-stress-induced sebum overproduction and inflammatory cytokines secretion.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）