Food Bioscience
·
2026
·
IF 6.2
Yanyan Liu,Yizhi Lai,Jiakun Fan,Shuihe Yun,Wei Wang,Dungen Xiao,Jianan Huang,Yushun Gong,Shi Li
Primary dark tea quality determines the final quality of dark tea, with microbial fermentation playing a crucial role in shaping its distinctive flavor profile. This study screened Aspergillus chevalieri ( A. chevalieri ) from Liupao tea and applied it to the intensified fermentation of primary dark tea. Sensory evaluation showed that the 15-day-fermented primary dark tea had optimal quality, with a rich woody-fungal aroma and a mellow, smooth taste. HS-SPME-GC-MS revealed major volatiles including hydrocarbons, alcohols, and aldehydes; floral β-ionone and woody α-cadinene significantly increased at 15 days, while off-flavor 1-octen-3-one decreased. Non-volatile metabolome analysis via UPLC-MS revealed elevated levels of sweet-tasting compounds (e.g., D-pyroglutamic acid, dihydroquercetin) and marked declines in bitter/astringent compounds (e.g., L-tryptophan, epigallocatechin gallate). These changes are primarily associated with amino acid biosynthesis and flavonoid degradation pathways. These results indicate that A. chevalieri -mediated intensified fermentation significantly improves primary dark tea quality, offering a new strategy for targeted quality regulation.
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Food Chemistry-X
·
2026
·
IF 9.2
Wei-wu Xia,Ting Li,Hui-min Fang,Fei-bi Xiong,Lu-lu Deng,Jiang Li,Xiao-jiang Hao,Peng Zhang,Shu-zhen Mu
Duyun Maojian is a geographical-landmark product of Guizhou, with the processing technology included on the list of intangible cultural heritage. There are a few reports on the processing features of this green tea. This study investigated differences among five grades of Duyun Maojian by integrating objective component analysis with subjective aspects, including functional and sensory evaluations. The GC-MS analysis identified 78 key differential aroma components, primarily terpenes, alkanes, and esters, that contributed to the differences. LC-MS/MS data identified 23 key differential metabolites, including flavonoids and amino acids, as the primary differential metabolites for grade discrimination. Antioxidant, anti-inflammatory, and anti-thrombotic assays demonstrated the significant potential of Duyun Maojian for vascular protection. Sensory evaluation revealed grade-dependent variations in bitterness and umami that align with trends in TPC and TFAA. This study indicated that picking timing, picking part, and processing applicability play vital roles in determining tea quality, and smell is an essential basis for grading.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Shipeng Chen,Xinglin Chen,Muhammad Kashif,Zaihang Tang,Tingting Ma,Hongping Pan,Yuejing Bin,Chengjian Jiang
Green tea residues from simulated brewing were converted into a fermentation matrix. • TREM promoted P. kudriavzevii HJ2 growth and linoleic acid enrichment. • Lipidomics showed lower TAG and higher GP signals in TREM. • EGCG partially reproduced linoleic acid enrichment and lipid profile responses. • TREM shifted the fatty acid profile of HJ2 without strain engineering. Tea residues are food processing byproducts rich in nutrients and polyphenols, but their potential as fermentation matrices for improving yeast growth and cellular lipid quality remains underexplored. In this study, green tea residues (GTRs) were generated through a simulated tea brewing process and used to prepare tea residue extract medium (TREM), and the effects of TREM on Pichia kudriavzevii HJ2 were evaluated. Compared with basal control medium (BCM), TREM supported higher biomass accumulation and faster reducing sugar consumption. Extracellular metabolomics showed decreases in selected phenolic and nitrogenous compounds, while transcriptomics indicated higher expression of fatty acid synthesis and desaturation genes, including ACS1/2, ACC1, FAS1/2, OLE1 , and the putative FAD2 gene. Compared with BCM, TREM shifted the cellular fatty acid profile toward linoleic acid (LA) enrichment, increasing the LA proportion from 12.43% to 22.84% and LA content from 7.39 to 11.73 mg/g dry cell weight. Lipidomic profiling further revealed reduced triacylglycerol signals, increased glycerophospholipid signals, and enrichment of LA-containing phospholipids. Consistent with these lipid changes, the proportion of propidium iodide-positive cells decreased from 44.57% to 20.80%. Supplementation with epigallocatechin-3-gallate (EGCG; 20 mg/L) partially reproduced the LA enrichment and lipid remodeling observed in TREM but did not reproduce the growth-promoting effect. Collectively, these findings indicate that GTRs can be converted into a fermentation matrix that improves HJ2 growth and its lipid quality without strain engineering.
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FOOD CHEMISTRY
·
2025
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IF 9.8
Xue Wang,Hongxia Liu,Yingying Liu,Danyang Zhang,Lei Zhu,Guoqing Wang,Hongping Chen,Yunfeng Chai
Tea ( Camellia sinensis ) is rich in purine alkaloids, particularly caffeine, yet other alkaloids have garnered less attention. In this study, a pair of stereoisomers cis - and trans -cinnamoylagmatines, alkaloids with a guanidine skeleton, have been identified in tea. Their structures were characterized using ultra-high-performance liquid chromatography/Q-Exactive orbitrap mass spectrometry and were confirmed by comparison with authentic reference standards obtained through organic synthesis. The total contents of cis- and trans- cinnamoylagmatines in various made teas with different fermentation degree and fresh leaves of different tea plant varieties were quantified to be from 1.76 ± 0.024 to 111.74 ± 11.30 mg kg −1 . In the α-glucosidase activity assay, trans -cinnamoylagmatine demonstrated superior inhibitory efficiency (IC 50 : 0.288 ± 0.011 mg mL −1 ) compared to the widely used diabetes medication acarbose. This study sheds light on the presence of natural guanidine alkaloids in tea and their potential role in reducing the risk of diabetes.
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BMC BIOTECHNOLOGY
·
2025
·Vol. 25
·期 1
·1-18
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IF 3.4
Zhou Hang,Xie Lu Yi,Hu Jiu Ping,Zhou Li Hong,Lu Ling Qing,Yang Yi,Zhang Rong Rong,He Yun Xue,Ren Ming Zheng
During the fermentation of small-leaved Kuding tea by Aspergillus cristatus , significant fluctuations in environmental osmotic pressure can affect the growth and metabolism of A. cristatus , thereby influencing the quality of the fermented tea. To investigate osmotic pressure effects on its metabolism, this study used NaCl (0%, 4%, 8% and 12%) in small-leaved Kuding tea medium to establish osmotic gradients, followed by morphological observation, in vitro antioxidant activity assays, and liquid chromatography‒mass spectrometry (LC‒MS) nontargeted metabolomics analysis. The results demonstrated that the NaCl concentration had significant effects on colony morphology and metabolites. The colony diameters and antioxidant activities were significantly greater at 4% and 8% NaCl than at 0% or 12% NaCl. Nontargeted metabolomics identified 556 differential metabolites, 93 of which common differential metabolites covered seven categories, such as amino acids, organic acids and flavonoids. Under 4% NaCl, key antioxidants (melatonin, erythritol, and luteolin) significantly accumulated, which correlated with the activation of the core metabolic pathways, including tryptophan metabolism and flavonoid biosynthesis. Hypertonic stress (12% NaCl) suppressed these core pathways, leading to the induction of repair metabolites (e.g., methyl jasmonate). Low salt (0% NaCl) also inhibited core pathways, leading to a reduction in broad-spectrum antioxidant capacity and an accumulation of specific metabolites (e.g., xanthoxylin). Aspergillus cristatus dynamically regulates metabolism to adapt to different salt concentrations, with 4%-8% NaCl optimal for achieving maximal growth–antioxidant defense equilibrium in small-leaved Kuding tea. These findings provide a foundation for optimizing fermented tea processes and high-antioxidant products.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Wu Wang,Ye He,Wenjie Zhou,Yangao Zhu,Xiao-Zhi Wang,Yao Chen,Tong Wang
Aging significantly influences Anhua dark tea's quality and value, but rapid year identification remains challenging. This study developed a colorimetric sensor array (CSA) combined with deep learning for the rapid identification of storage years of Anhua dark tea. The CSA uses five carbon quantum dots (CQDs) that interact specifically with tea components (e.g., amino acids, polyphenols), producing color changes with storage time; these changes can be captured by smartphones under UV illumination. The resulting images were directly analyzed using deep learning models (ResNet18, VGG16, DenseNet121, MobileNetV3-Small, and EfficientNet B0). Among them, ResNet18 achieved the highest accuracy (92.4%), outperforming traditional RGB-based models such as PLS-DA (57.6%) and PCA-LDA (63.6%). In addition, a user-friendly graphical user interface was created for easy, non-expert operation. This work presents a novel, cost-effective, and highly accessible detection platform for Anhua dark tea authentication, offering broad potential for real-world applications in food quality control and authenticity assessment.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Ronggang Jiang,Hongyu Chen,Jian Ouyang,Hao Xu,Kuofei Wang,Xingchang Ou,Yun Peng,Jinhua Chen,Zhonghua Liu,Jianan Huang
Baojing Huangjincha 1 green tea (HJC) is characterized by a fresh floral aroma with a distinctive milky note, setting it apart from both conventional and other novel green tea varieties. However, the key odorants contributing to this unique profile have not yet been fully identified. In this study, 109 common volatile compounds were detected from 22 HJC samples using comprehensive two-dimensional gas chromatography coupled with quadrupole time-of-flight mass spectrometry (GC × GC-QTOFMS). Headspace solid-phase microextraction combined with gas chromatography-olfactometry (HS-SPME-GC-O) and aroma extract dilution analysis (AEDA) were employed to identify 28 aroma-active compounds (FD ≥ 8), 18 (OAV ≥ 1) of which were quantified in the tea infusion. The accuracy of these results was validated by an aroma recombination model that closely replicated the original aromatic profile of HJC. Omission and addition experiments further revealed six critical odorants as pivotal contributors to the overall aroma, including geraniol, linalool, heptanal, 2-methylbutyraldehyde, hexanal, and phenylethyl alcohol. Moreover, molecular docking analysis indicated that phenethyl alcohol, linalool, and geraniol form stable conformations with olfactory receptors OR1A1 and OR5M3, facilitated by van der Waals forces, hydrogen bonds, and hydrophobic interactions. These findings provide a foundational theoretical framework for optimizing green tea processing techniques and enhancing quality control standards.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Guoping Lai,Shan Jiang,Zisheng Han,Mingchun Wen,Jiaping Ke,Wenjuan Chen,Yinbing Cai,Chi-Tang Ho,Liang Zhang
Enzymatic oxidation during black tea processing participates in the formation of aromatic aldehydes from amino acids. The present study investigated the effects of (−)-epigallocatechin (EGC) and (−)-epigallocatechin gallate (EGCG) enzymatic oxidation on phenylacetaldehyde formation from l-phenylalanine. Results showed that the phenylacetaldehyde yield increased over 4-fold with the addition of polyphenol oxidase and EGC/EGCG, while excessive addition of EGC and EGCG inhibited further production. Through liquid chromatography tandem mass spectrometry, six EGC/EGCG–l-phenylalanine adducts, including aminated EGC/EGCG, amino-linked condensation products, and their decarboxylated derivatives, were identified and kinetically characterized. Their structures and temporal variations supported a plausible novel pathway involving reduction, decarboxylation, oxidation, and hydrolysis of Schiff base intermediates to form aminated EGC/EGCG and phenylacetaldehyde. Model fermentation involving tea leaves showed that exogenous addition of l-phenylalanine increased the phenylacetaldehyde content dose-dependently and promoted adduct formation. This research offered new insight into tea aroma formation driven by catechin oxidation.
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Food Chemistry-X
·
2026
·
IF 9.2
Zhichao Lin,Mengzhen Xia,Li Niu,Guohe Chen,Lianqing Wang,Jianan Huang,Zhonghua Liu,Chao Wang
Honey and sweet potato-like aroma Wuyi black tea (WYBT) is highly favored by consumers for its warm and sweet flavor profile. However, the key odor-active compounds underlying this characteristic aroma have remained inadequately characterized. This study systematically characterized the unique honey and sweet potato-like aroma profile of WYBT through molecular sensory science approaches, leading to the identification of 19 key aroma-active compounds. Aroma recombination and omission experiments further established that 2-amylfuran, α -ionone, β -cyclocitral, β -damascenone, and benzeneacetaldehyde play central roles in constituting the characteristic aroma profile. Molecular docking revealed hydrogen-bonding and hydrophobic interactions between these five key compounds and olfactory receptors, and molecular dynamics (MD) simulation further confirmed the stability of these bindings. This study identifies the key odor-active compounds underlying the distinctive honey and sweet-potato-like aroma of WYBT, providing a theoretical basis for quality standardization and process optimization of this unique tea variety.
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JOURNAL OF STORED PRODUCTS RESEARCH
·
2026
·
IF 2.8
Liya Zeng,Weihan Ding,Wenxiang Duan,Zhe Wang
To overcome the inherent limitations of Zanthoxylum bungeanum essential oil (ZBEO), such as high volatility and poor water solubility, a potentially green nanoemulsion was developed using tea saponin (TS) as a natural co-stabilizer with Tween 80 for the enhanced insecticidal control of Cryptolestes ferrugineus . The optimized formulation (ZBEO: Tween 80:TS = 2:1:1, w/w) exhibited a small droplet size (165.49 ± 2.98 nm), low polydispersity index (0.29 ± 0.02), and high negative zeta potential (−34.79 ± 3.02 mV). This stability originated from a synergistic mechanism between Tween 80 and TS: Tween 80 provided steric hindrance, while TS contributed electrostatic repulsion at the oil-water interface. Bioassays demonstrated that nanoencapsulation significantly enhanced the insecticidal efficacy of ZBEO, reducing the LD 50 for contact toxicity and the LC 50 for fumigation toxicity by 25 % and 41 %, respectively. Notably, after 90 days of storage, the nanoemulsion retained substantial bioactivity, with only a minifmal increase in LC 50 values, and remained significantly more effective than freshly prepared, unformulated ZBEO. The enhanced performance could be attributed to improved cuticular penetration and controlled release enabled by the TS-based stabilization system. This work confirms TS as an efficient natural co-stabilizer and presents the ZBEO nanoemulsion as a promising, high-efficacy candidate based on natural components for stored-grain pest management.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Tingting An,Shanshan Shen,Zhongqi Zu,Mengxue Chen,Yu Wen,Xu Chen,Qi Chen,Yu Wang,Shaoyun Wang,Xueling Gao
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum . The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log 2 FD ≥ 5) were verified by gas chromatography–olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β -Damascenone showed the highest odor activity (log 2 FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Dingding Liu,Kang Wei,Chenyu Zhang,Haoran Liu,Yang Gong,Yuanyuan Ye,Jiedan Chen,Mingzhe Yao,Liang Chen,Chunlei Ma
Albino tea has been receiving growing attention on the tea market due to its attractive appearance and fresh taste, mainly caused by high amino acid contents. Here, variations in the contents of five free amino acids in relation to pigment contents and tree age in two hybrid populations‘Longjin 43′(♀) × ‘Baijiguan’(♂) and ‘Longjin 43′(♀) בHuangjinya’(♂) with 334 first filial generation individuals including chlorophyll-deficient and normal tea plants were investigated. The data showed that the contents of main amino acids in all filial generation gradually decreased as plant age increased. Principal component analysis indicated that the amino acid content of individual plant tended to be stable with the growth of plants. Correlation analysis clarified that several main amino acids were significantly negatively correlated with chlorophyll a , chlorophyll b and carotenoid contents. Our results showed that the accumulation of amino acids in tea plant was closely related to leaf color variation and the tree age during growing period.
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