INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Mengru Li,Hui Wang,Jing Wang,Xiaoyu Zhang,Xin Yao,Jieyao Yu,Marina Rigling,Yanyan Zhang,Xiaochun Wan,Xiaoting Zhai
Lapsang Souchong black tea enjoys a good reputation in China for its unique smoky flavor. A total of 61 odorants in smoked Lapsang Souchong (SLS) and 49 odorants in the reference sample (non-smoked Lapsang Souchong, NSLS) were identified, respectively. The odorants of tea origin decreased significantly after the smoking process, while the pyrolysis products of pine wood increased markedly. Phenols (66.6%) were the most abundant odorants in SLS, among them, 18 phenols were newly found compared to NSLS. Aroma recombinates of SLS and NSLS proved the successful identification and quantitation of their respective key aroma compounds. The omission and addition tests clearly corroborated 3-ethylphenol, p -cresol, m -cresol, and 2-methoxy-4-methylphenol were the crucial factor for the strong smoky pine aroma characteristics of SLS tea. The findings offer a new insight into the flavor role of phenols to SLS tea, which will help to deeply explore the effect of smoking process on aroma changes during tea production.
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Weiwei Wu,Yanming Tuo,Zhihui Wang,Na Chen,Yuxue Jiang,Chuanjiu Wu,Yongquan Xu,Wen Zeng,Weijiang Sun
Tea flowers and seeds, non-leaf organs of Camellia sinensis , are often discarded, leading to inefficient resource utilization. This study evaluated the potential of tea flowers and seeds by preparing white teas from fresh leaves (WT), flowers (WTF), and seeds (WTS) of Camellia sinensis cv. Fuding Dabaicha. Sensory evaluation, targeted metabolomics, and molecular simulations were used to investigate taste components and their impact on pleasantness. WTF exhibited the highest pleasantness score (6.60), followed by WTS (6.36) and WT (6.10). Four sugars— d -fructose, glucose, D-galactose, and D-xylose—synergistically enhanced pleasantness, with a dose-dependent increase, especially d -fructose. Molecular simulations showed these sugars formed a stable binding network with the CHRM1 receptor (−60.04 kcal/mol), with d -fructose as the key contributor. Alanine scanning identified ARG123 as a critical binding residue. This study provides support for the high-value utilization of tea flowers and seeds and offers insights into enhancing the pleasantness of tea beverages.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yangyang Xiao,Haibo Tan,Haitao Huang,Jizhong Yu,Lanting Zeng,Yinyin Liao,Ping Wu,Ziyin Yang
Linalool , which is one of the most representative aroma substances in tea, is transformed into other aroma-related compounds, including linalool 3,6-oxides and linalool 3,7-oxides. The objective of this study was to elucidate the linalool oxide synthesis pathway and its response to stress in tea. By feeding experiment, chemical synthesis, and compound analysis, it was found that linalool can be transformed to linalool oxides via 6,7-epoxylinalool. The conversion rate from 6,7-epoxylinalool to linalool oxides was relatively high under acidic conditions. Four linalool oxide glucosides obtained from tea were structurally characterized. Additionally, tea green leafhopper infestation was observed to activate the whole metabolic flow from linalool into linalool oxides and their glucosides ( p < 0.01). Moreover, light treatments further increased the accumulation of linalool oxides and their glucosides ( p < 0.05). These results will be useful for elucidating the mechanism mediating linalool oxides content changes in response to stress in tea.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 8
·3355-3365
·
IF 3.693
Zhipeng Xiao,Wenjun Zhang,Wenli Guo,Lan Zhang,Ai Huang,Meng Tao,Meiqin Li,Rui Su,Zhengquan Liu
Drying is the key process through which the aroma of tencha forms. However, the effects of drying method on volatiles are unknown. We compared tencha-ro drying with regular drying. Volatiles in tencha infusions were extracted using headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with gas chromatography–mass spectrometry. Partial least squares (PLS), odor activity value (OAV), and heat map analyses were performed to identify the optimal drying method for creating a seaweed-like aroma. Changes in the key volatile compounds of the samples were investigated. The tencha infusions contained 125 volatiles with nine chemical structures. According to the sensory evaluation, tencha-ro drying was the optimal method for producing high-quality tencha with an intense and consistent seaweed-like aroma. The PLS model accurately distinguished among the types of tencha. By combining OAVs with screening through multivariate statistical analysis, six volatile compounds were revealed to contribute substantially to tencha's seaweed-like aroma: 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, dimethyl sulfide, β-ionone, and 2-formyl-1-methylpyrrole. The findings provide a theoretical basis and technical guidance for the processing of high-quality tencha with a strong seaweed-like aroma. Practical Application This study demonstrated that tencha-ro drying contributes to the formation of a seaweed-like aroma in tencha and provides theoretical guidance for tea factories to use the appropriate drying methods for high-quality tencha.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2022
·
IF 4.52
Junyao Li,Changhong Hao,Huiyan Jia,Jing Zhang,Huiting Wu,Jingming Ning,Rangjian Wang,Wei-Wei Deng
Jinmudan (JMD) black tea is processed from the JMD cultivar ( Camellia sinensis (L.) O. Kuntze cv. Jinmudan). Dried JMD black tea (JMD-D) received a score of 7.43 in the quantitative descriptive analysis, indicating that it had the strongest fruity flavor. Many volatile compounds (129) were identified by solvent assisted flavor evaporation and gas chromatograph mass spectrometry. In total, 26 aroma active compounds, including ( Z )-methyl epi-jasmonate (flavour dilution factor (FD): 128–1024), benzeneacetaldehyde (FD: 512–1024), linalool (FD: 256–1024), geraniol (FD: 256–512), jasmine lactone (FD: 64–1024), were identified in JMD-D and controls through an aroma extract dilution analysis and gas chromatography-mass spectrometry olfactometry. On the basis of the FD values, odor activity values, and relative quantification results, the volatiles of fruit flavor derived from lipids, such as jasmine lactone, were prominent in JMD-D compared to the controls. During the processing of the four types of black tea, the volatile fraction concentration increased mainly from the fresh leaf to the fermentation stage and decreased in the drying stage.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Hongxia Liu,Yingying Liu,Haolei Han,Chengyin Lu,Hongping Chen,Yunfeng Chai
Phenolamides (PAs) are important secondary metabolites present in plants with multiple bioactivities. This study aims to comprehensively identify and characterize PAs in tea ( Camellia sinensis ) flowers using ultra-high-performance liquid chromatography/Q-Exactive orbitrap mass spectrometry based on a lab-developed in-silico accurate-mass database. The PAs found in tea flowers were conjugates of Z/E -hydroxycinnamic acids ( p -coumaric, caffeic and ferulic acids) with polyamines (putrescine, spermidine and agmatine). The positional and Z/E isomers were distinguished through characteristic MS 2 fragmentation rules and chromatographic retention behavior summarized from some synthetic PAs. 21 types of PAs consisting of over 80 isomers were identified, and the majority of them were found in tea flowers for the first time. Among 12 tea flower varieties studied, they all possessed tris -( p -coumaroyl)-spermidine with the highest relative content, and C. sinensis 'Huangjinya' had the highest total relative contents of PAs. This study shows the richness and structural diversity of PAs in tea flowers.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Yinyin Liao,Xiumin Fu,Haiyun Zhou,Wei Rao,Lanting Zeng,Ziyin Yang
Although specialized metabolite distributions in different tea ( Camellia sinensis ) tissues has been studied extensively, little is known about their within-tissue distribution owing to the lack of nondestructive methodology. In this study, desorption electrospray ionization imaging mass spectrometry was used to investigate the within-tissue spatial distributions of specialized metabolites in tea. To overcome the negative effects of the large amount of wax on tea leaves, several sample preparation methods were compared, with a Teflon-imprint method established for tea leaves. Polyphenols are characteristic metabolites in tea leaves. Epicatechin gallate/catechin gallate, epigallocatechin gallate/gallocatechin gallate, and gallic acid were evenly distributed on both sides of the leaves, while epicatechin/catechin, epigallocatechin/gallocatechin, and assamicain A were distributed near the leaf vein. L -Theanine was mainly accumulated in tea roots. L -Theanine and valinol were distributed around the outer root cross-section. The results will advance our understanding of the precise localizations and in-vivo biosyntheses of specialized metabolites in tea.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2018
·Vol. 54
·期 2
·490-498
·
IF 2.383
Zhou-Tao Fang,Chu-Jun Song,Hai-Rong Xu,Jian-Hui Ye
Summary Flavonol glycosides with low thresholds are important flavour substances in tea leaves. This study monitored the dynamic changes in flavonol glycosides during the production of different teas. The fresh leaves of cv. Fudingdabaicha with 15.77 mg g −1 of total flavonol glycosides (TFG) were respectively processed into green, yellow, white, oolong and black teas. A reduction of TFG was observed for different teas, amongst which black tea contained the lowest level of TFG (9.83 mg g −1 ), followed by oolong tea (11.96 mg g −1 ), while green, yellow and white teas contained similar levels of TFG (~13.70 mg g −1 ). Fixation was crucial to maintain the stability of flavonol glycosides due to its inactivation effect on enzymes at high temperature. Principal component analysis results indicated that flavonol glycosides were vulnerable to fermentation, and the stabilities of flavonol glycosides were related with aglycone and glycoside moiety.
✓ 已验证
产品关联
DOI
高影响因子
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
·
2018
·
IF 3.666
Qingshan Xu,Yaxian He,Xiaomei Yan,Shiqi Zhao,Junyan Zhu,Chaoling Wei
Terpenoid volatiles are major contributors to the floral odors and are responsible for the sensory quality of teas. However, little is known about the global regulation of various networks to achieve high terpenoids production in tea leaves. Here, metabolomics and transcriptome profiles were obtained from the tea leaves harvested in five different months. Our results showed that most sesquiterpene contents were lowest when sampled in April, increased markedly in June, and declined in August, September and October. An opposite accumulation pattern was observed in the majority of monoterpenes, and similar accumulation patterns were shared among a subset of sesquiterpenes and monoterpenes. We further found expression patterns of many genes in MVA pathway strongly correlated with the accumulation of some monoterpenes; as well, expression profiles of MEP pathway genes were closely associated with a few sesquiterpenes. A crosstalk regulatory network was constructed using co-expression analysis, and 13 transcription factors genes, with possible crucial roles in the regulation of terpene metabolism, were uncovered in the network. Additionally, CsOCS2 , one key gene involved in terpenoid biosynthesis was functionally characterized in vitro . These results suggest that there might be crosstalk and competition for substrates between the down-stream monoterpenes and sesquiterpenes biosynthesis, which endow tea with its unique aroma, during different growth months.
✓ 已验证
产品关联
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Chengshun Liu,Jianlong Li,Miao Wang,Guotai Jian,Chen Zhu,Hanxiang Li,Yongxia Jia,Jinchi Tang,Lanting Zeng
Camellia sinensis var. assamica is a major variety used to produce black tea. However, the core compounds influencing its aroma quality are unknown. In this study, Yinghong No. 9 black tea (YJBT), a distinctive black tea in South China, was analyzed. We detected 44 aroma compounds and identified seven key contributors, namely linalool, geraniol, trans -linalool oxide (furanoid), hexanal, methyl jasmonate, phenylacetaldehyde, and β-ionone. Linalool, which was generally more abundant in spring tea than in summer tea, contributed significantly to sweet and floral aromas. ( R )-Linalool was the primary linalool form in Yinghong No. 9, wherein it was highly abundant in high-quality tea leaves. The substantial expression of a linalool synthase gene and the relatively high catalytic efficiency of the encoded enzyme likely contributed to the accumulation of ( R )-linalool. This study identified the primary aroma compounds in YJBT, providing a foundation for advancing our knowledge of the aromatic quality of black tea.
✓ 已验证
产品关联
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Xia Yin,Yang-bo Xiao,Kuo-fei Wang,Rong-ji Tian,Ying-ying Shen,Han Tang,Run-long Wang,Shu-guang Zhang,Zhong-hua Liu
Shaking is a critical process for enhancing the aroma quality of black tea, though its molecular regulatory mechanisms remain unclear. Through integrated metabolomics and transcriptomics, we found shaking significantly intensifies floral-honey attributes, with a 30–50 % higher market value than conventional black tea.Stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS) analysis identified 11 key volatile compounds, including methyl jasmonate, jasmine lactone, indole, and nerolidol，as primary contributors to the characteristic aroma profile. The critical biosynthetic window was determined to be the shaking-to-withering transition phase (W8-W15). Ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) coupled with transcriptomic analysis revealed that shaking activated lipid hydrolysis mediated by CsPLDα1 and CsGPAT , releasing linoleic acid and α-linolenic acid, which subsequently regulated the synthesis of methyl jasmonate and jasmine lactone through CsLOX-5 , CsOPR3 , and CsJMT . Additionally, the newly discovered CsTSβ1L-1 gene was implicated in potential cooperation with CsTSβ2 for indole biosynthesis regulation, while CsNES-1 and CsNES-5 were established as principal regulators of nerolidol synthesis.These findings collectively elucidate how shaking modulates the lipid, shikimate, and mevalonate pathways to shape black tea aroma, providing concrete molecular targets for industrial optimization of premium floral-honey aroma tea production.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Lanting Zeng,Haibo Tan,Yinyin Liao,Guotai Jian,Ming Kang,Fang Dong,Naoharu Watanabe,Ziyin Yang
2-Phenylethanol (2PE) is a representative aromatic aroma compound in tea (Camellia sinensis) leaves. However, its formation in tea remains unexplored. In our study, feeding experiments of [2H8]L-phenylalanine (Phe), [2H5]phenylpyruvic acid (PPA), or (E/Z)-phenylacetaldoxime (PAOx) showed that three biosynthesis pathways for 2PE derived from L-Phe occurred in tea leaves, namely, pathway I (via phenylacetaldehyde (PAld)), pathway II (via PPA and PAld), and pathway III (via (E/Z)-PAOx and PAld). Furthermore, increasing temperature resulted in increased flux into the pathway for 2PE from L-Phe via PPA and PAld. In addition, tomato fruits and petunia flowers also contained the 2PE biosynthetic pathway from L-Phe via PPA and PAld and increasing temperatures led to increased flux into this pathway, suggesting that such a phenomenon might be common among most plants containing 2PE. This represents a characteristic example of changes in flux into the biosynthesis pathways of volatile compounds in plants in response to stresses.
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）