Foods
·
2024
·Vol. 13
·期 17
·2653
·
IF 4.7
Zhiwei Hou,Ziyue Chen,Le Li,Hongping Chen,Huiyuan Zhang,Sitong Liu,Ran Zhang,Qiyue Song,Yuxuan Chen,Zhucheng Su,Liying Xu
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac,Osmanthus fragrans,Michelia alba, andRosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool,β-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-β-ionone,γ-decalactone, and dihydro-β-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-β-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing.
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Frontiers in Nutrition
·
2022
·
IF 6.59
Qin Si,He Zhilan,Wu Yuanjie,Zeng Chaoxi,Zheng Zhibing,Zhang Haowei,Lv Chenghao,Yuan Yong,Wu Haoren,Ye Jianhui,Liu Zhonghua,Shi Meng
Instant dark tea (IDT) is a new product gaining increasing attention because it is convenient and can endow significant health benefit to consumers, which is partially attributed to its high concentration of functional ingredients. However, the molecular mechanism underlying its regulatory effect on hyperlipidaemia is rarely studied. In this study, we performed omics and molecular verification in high-fat diet (HFD)-fed rat, aiming to reveal the mechanism and provide molecular evidence. The results showed that the major bioactive components in IDT were 237.9 mg/g total polysaccharides, 336.6 mg/g total polyphenols, and 46.9 mg/g EGCG. Rats fed with IDT (0.27–0.54 g/kg for 12 weeks) significantly reduced the body weight and TC, TG, LDL-C, blood glucose, and MDA and induced the level of serum HDL-C and also the levels of liver SOD, CAT, GSH-Px, and Nrf2, compared to HFD group. For molecular mechanism study, HIDT feeding had significant impact on the gene expressions of biomarkers in lipogenesis (FABP, CD36, SCD1, Cyp4a1, and Kcnn2), lipid oxidation (PPARγ), and glucose glycolysis (Gck and ENO2) in liver tissue. Moreover, gut microbiome study found that rats fed with IDT dramatically modified the gut microbial species at the family level, such as suppressing the increase abundance of Proteobacteria and Firmicutes induced by HFD. HIDT significantly boosted the relative composition of beneficial bacterium Akkermansia and Rikenellaceae_RC9_gut_group and decreased the relative abundance of the harmful bacterium Ruminococcaceae_UCG-005 and Ruminiclostridium_9, compared to HFD (p < 0.01). Correlation analysis between microbiome and animal indicators found that seven genera including Akkermansia, Clostridiales, Lachnospiraceae, Lachnospiraceae_UCG-010, Ruminiclostridium_9, Ruminococaceae-UCG-005, and Ruminocuccus_1 were found as potential biomarkers that were strongly correlated with oxidative stress and metabolism genes. For instance, Ruminococcaceae_UCG-005 was significantly correlated with body weight, TG, HDL-C, Nfr2, FABP3, SCD1, Cyp4a1, and Kcnn2. Collectively, the above data obtained in this study had provided the primary molecular evidence for the molecular mechanism and brought in novel insights based on omics for the regulatory effect of IDT on hyperlipidaemia.
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npj Science of Food
·
2025
·
IF 7.8
Zheng Anru,Dong Minghua,Zhang Zhendong,Fang Jiaxin,Pan Yu,Jiang Lele,Tian Caiyun,Tan Jiayao,Deng Siwei,Zhang Cheng,Wang Zhong,Zhou Chengzhe,Guo Yuqiong
Oolong tea flavor is shaped by metabolite variations induced by season, processing, and cultivar. This study investigated the metabolic basis of sensory characteristics in Yongchun Foshou (YCFS) tea by integrating HS-SPME/GC-MS, HPLC, quantitative descriptive analysis (QDA), and chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA) pinpointed key differential compounds between spring (YCFS-S) and autumn (YCFS-A) teas. Two-way ANOVA with effect size analysis confirmed that season was the dominant factor influencing most metabolites, although grade was the primary driver for free amino acids. YCFS-S contained significantly higher levels of taste-related phytochemical compounds, whereas YCFS-A exhibited elevated tea polyphenols. Statistical sensory analysis further identified a subset of key aroma compounds as drivers of seasonal and grade-based aroma differences. Correlation network analysis pinpointed 27 key sensory drivers: 12 aroma compounds defining a complex aroma profile dominated by floral and herbal notes, and 15 phytochemical compounds responsible for the umami, overall richness, and balanced bitterness. These findings were synthesized to construct the first dedicated flavor wheel for YCFS, elucidating how seasonality and grade collectively shape its flavor profile and providing a scientific basis for quality control and standardized production.
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Foods
·
2025
·Vol. 14
·期 21
·3681
·
IF 5.1
Su Xu,Linyao Song,Yichen Zhao,Degang Zhao
Summer–autumn green tea (SAGT) is a high-yield green tea often compromised by pronounced bitterness, astringency and a weak aroma, which severely limit its consumer acceptability and economic value. To enhance its quality, this study employed solid-state fermentation withEurotium cristatum, the core probiotic fungus in Fu brick tea (FBT), to investigate its effects on the physicochemical, sensory, and volatile profiles of SAGT. The findings showed that after fermentation, the tea leaves developed a golden-yellow color, and the tea infusion turned brown. Moreover, the contents of flavonoids, tea polyphenols, soluble sugars, catechins, and free amino acids showed decreases of 3%, 33%, 38%, 41%, and 48%, respectively, when compared to SAGT. At the same time, the astringency and bitterness levels of the infusions significantly diminished (p< 0.05) post-fermentation, and the 8-day fermented tea sample was the most preferred by the sensory panel. During fermentation, E-nose, GC-MS, and GC-IMS analyses revealed a substantial transformation of the volatile profile, with a total of 104 and 129 volatile organic compounds (VOCs) were identified using GC-MS and GC-IMS techniques, respectively. The ROAV analysis highlighted 22 aroma-active compounds, particularly linalool and methyl salicylate, whose values increased significantly (p< 0.05), reaching values of 19,561.95 and 109.56, respectively, making them key contributors to the prominent floral and minty fragrance in the fermented tea. Additionally, PLS-DA analysis revealed 22 and 33 differential VOCs in the GC-MS and GC-IMS methods, respectively, with the majority stemming from the PAL and MEP metabolic pathways. This study provides theoretical insights aimed at enhancing the flavor quality of SAGT.
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Journal of Energy Storage
·
2025
·
IF 9.8
Jianchi Wang,Xusheng Cheng,Liwei Wang
All-soluble all-iron redox flow batteries (RFBs) are among the most promising energy storage technologies due to their low cost, dendrite-free operation, and decoupled capacity and power. In particular, the Fe(TEA) 3+/2+ redox couple has attracted significant attention owing to its appropriate redox potential, fast kinetics, and excellent reversibility. However, the instability of Fe(TEA) chelates, caused by the competitive adsorption of free TEA ligands, remains a major challenge that limits cycling stability and energy efficiency. Herein, we propose a green and efficient strategy to fabricate Nitrogen-doped graphite felt (N@GF) as the anode for the Fe(TEA)-based system and identify the optimal doping concentration. The abundant nitrogen-containing functional groups endow the felt with synergistic electronic modulation and surface coordination capabilities, enabling selective Fe(TEA) complexation while suppressing the undesired adsorption of free TEA ligands by occupying the limited active sites. This tailored interfacial regulation stabilizes Fe(TEA) complexes and enhances charge-transfer efficiency. As a result, the battery employing 5 %N@GF as the anode operates stably for over 950 deep charge–discharge cycles (near 260 h) at 80 mA cm −2 , exhibits significantly reduced polarization compared to pristine GF, achieves a peak energy efficiency above 78 % and a capacity utilization exceeding 83 %. This work offers an eco-friendly and effective material design strategy for improving both the energy efficiency and cycle life of all-soluble all-iron redox flow batteries.
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MICROCHEMICAL JOURNAL
·
2026
·
IF 5.1
Yu-Jia Chen,Jing-Wen Zhou,Hongmei Li,Yu-Qing Wang,Xue-Yang Xiong,Jia-Sheng Lin,Cheng Pan,Bao-Ying Wen,Yue-Jiao Zhang,Jian-Feng Li
Background Vanillin (4-hydroxy-3-methoxybenzaldehyde), an aromatic compound derived from vanilla pods. Currently, it is widely used as an additive in the food industry due to its unique aroma and flavor. However, excessive consumption of vanillin can cause nausea, dizziness, allergies and vomiting. Various methods have been established to detect vanillin content, including electrochemistry, gas chromatography (GC), fluorescence analysis. These methods exhibit good sensitivity in vanillin detection but are limited by complex pretreatment steps, time consumption, and expensive equipment. Thus, it is critical to develop a sensitive, rapid, simple, and low-cost method for monitoring vanillin concentration in food. Results In this work, a Schiff base reaction-assisted SERS internal standard detection method is proposed for the highly sensitive detection of vanillin in tea. Ag nanocubes (Ag NCs) are functionalized with 4-aminothiophenol (4-ATP), whose amino group undergoes a Schiff base reaction with the aldehyde group of vanillin to form a stable C N imine group. Highly sensitive detection of vanillin is achieved by identifying the C N stretching vibration peak. Using the C S stretching vibration peak as an internal standard, a linear relationship is established. The results show that this method requires no tedious pretreatment and achieves a detection limit of 10 μg/L for vanillin in real tea samples. Meanwhile, this strategy is applicable to different tea systems and the detection of various aldehyde flavor molecules. Additionally, the internal standard strategy reduces systematic errors and improves the accuracy of quantitative analysis. Significance The universal Schiff base reaction-assisted SERS internal standard strategy proposed in this work can specifically capture aldehyde flavor molecules via Schiff base reaction. The developed strategy exhibits good anti-interference ability and thus expands the great potential of SERS technology in aldehyde flavor additives detection and regulatory management in food safety.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Xin Meng,Yijun Wang,Lianyao Cai,Huan Sun,Yiran Song,Wei Tao,Ying Gao,Chaohong Fu,Yong-Quan Xu
Black tea, due to its distinctive flavor, is the most popular type of tea worldwide. Tea producers and scientists devote themselves to the development of novel black tea with better and special flavors. In this study, cherry blossoms and tannase were added to black tea during processing, and their effects on the aroma and taste of black tea were evaluated by analyzing the sensory quality, contents of non-volatile and volatile components, and the antioxidant capacity. Combined with molecular sensory science, the characteristic aroma compounds of cherry blossom black tea were further validated. The results indicate that incorporating cherry blossoms and tannase during the fermentation stage of black tea effectively improved the aroma profile, the taste of the tea infusion, and its antioxidant capacity. This study established the aroma wheel of cherry blossom black tea for the first time and systematically characterized its characteristic aroma compounds, laying foundation for the development and production of cherry blossom black tea.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 6.6
Dingding Chen,Chenxi Ge,Yiyi Zhang,Lin Wang,Li Zhu,Gensheng Chen,Junfeng Yin,Yingbin Zhang
An intelligence model using a linear hypothesis algorithm was created to calculate the blending proportions of granular green tea sourced from Zhejiang, China. Using quantitative sensory and chemical indicators, two similarity coefficients ( and ) were derived through the Factor Analysis-Technique for Order of Preference by Similarity to Ideal Solution (FA-TOPSIS) to screen appropriate candidate samples and determine the final blending proportions as comprehensive evaluation criteria. ranked the top five appropriate samples for blending, and identified the optimal blending proportions. Blending model solution was obtained using the Monte Carlo method, while integer programming was applied as a model constraint. The blending proportions, as determined by quantitative sensory indicators, resulted in the highest values. The result of quantitative descriptive analysis (QDA) validated that the blended samples closely replicated the target's taste profile. The present study investigates the blending of green tea taste, employing linear hypothesis algorithms with FA-TOPSIS to innovatively establish a digital indicator-based intelligent blending approach. This methodology is also applicable to flavor blending for other tea varieties.
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Qianfeng Yang,Yongning Wei,Yifan Zuo,Jingfei Shen,Jixin Zhang,Pengdan Ji,Qisheng Liu,Jingming Ning,Luqing Li
Black tea is popular among consumers for its unique aromas. To identify the characteristic aroma compounds of sweet floral flavored black tea, this study employed solvent-assisted flavor evaporation combined with solid-phase microextraction to characterize the volatile components. The 43 key aroma active compounds were identified by gas chromatography–olfactometry–mass spectrometry,8 of the compounds exhibited odor activity values >1, including β -ionone, geraniol, cis-Jasmone, linalool, phenylacetaldehyde, linalool oxide II, heptanal, and phenethyl alcohol. Aroma reconstitution and omission revealed compounds except phenylacetaldehyde contribute significantly to aroma formation. Molecular docking showed that hydrophobic interactions served as the driving force for binding between the three key aroma compounds and receptors. Of 21 binary mixture combinations, 5, 9, and 7 binaries exhibited partial addition, compromising, and masking effects respectively, all located in the low addition effect region in σ – τ plots. As the intensity of interactions increases, it could promote our perception of sweet and floral aromas.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Kai Du,Zhaoxian He,Ziyang Ren,Xuefei Yang,Mingchun Wang,Zhi Zheng
The starch-polyphenol complexes have been extensively studied, but interaction mechanisms between starch and the specific monomer of tea polyphenols (TP) and the modulatory effect on the quality characteristics of rice noodles requires further investigated. In this work, a comparative analysis on the structures and quality characteristics of TP-fortified rice noodles derived three typical indica rice cultivars (Hly 16, Ly 6176, and Zz 83) was conducted, among which Zz 83 was further selected to assess the complexation mechanism between starch and four major TP monomers (EC, EGC, ECG, and EGCG). The results showed that the formation of starch-TP complexes improved the gel properties, in which Zz 83 with TP exhibited the highest final viscosity and setback value. The network structures of rice noodles became loose and cross-sectional pores were larger upon adding TP. Rice noodles prepared by Zz 83 with TP added (Zz 83-TP) exhibited the best quality performance, which showed increased hardness (2638.93 g) and lowest cooking loss (7.19 %). TP significantly inhibited starch hydrolysis rate, while Zz 83-TP showed the strongest anti-digestibility with the hydrolysis index of 45.60 % and eGI value of 64.74. The binding capacity of galloylated catechins (EGCG, ECG) to starch was significantly higher than that of non-galloylated catechins (EGC, EC) with affinity rankings as EGCG > ECG > EGC > EC. EGCG could effectively induce starch the V-type single helical structures with the relative crystallinity of 19.38 %. This study provides a theoretical basis for the development of starch-based food design with low digestibility.
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Journal of Materials Research and Technology-JMR&T
·
2026
·
IF 7.3
P.Y. Guo,Q.H. Wu,X.J. Wang,M.X. Wei,Y. Shao,Z.G. Liu
Due to the combined effects of high-density electric fields, water vapor, and residues, adjacent solder joints are prone to electrochemical migration. This study investigates the electrochemical reaction processes and mechanisms of Sn and Sn-58Bi in methanesulfonic acid(MSA), sulfosalicylic acid(SSA), diethanolamine(DEA), triethanolamine(TEA), and triisopropanolamine (TIPA) flux solutions. The results show that under natural corrosion conditions Sn-58Bi exhibits better electrochemical corrosion resistance than Sn. Under dynamic potential conditions, reaction rates of Sn-58Bi exceed that of Sn due to the dissolution of Bi. The dissolution threshold for Bi occurs at approximately 0.15 V in the TEA solution, 0.37 V in the TIPA solution, and 1 V in the DEA solution. Sn-58Bi in the MSA and SSA solutions primarily undergoes Sn dissolution, whereas in the DEA, TEA, and TIPA solutions, Bi dissolution is the dominant process. Under a constant voltage of 1 V vs.SCE , the dissolution current of Sn is lower than that of Sn-58Bi. Sn-58Bi in the TIPA solution shows instability in the passivation film. Under a constant voltage of 5 V vs.SCE , the stable current values for both solders are similar.
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FOOD AND CHEMICAL TOXICOLOGY
·
2026
·
IF 3.2
Lili Liu,Zhengyao Li,Xinlei Peng,Hongli Zhang,Yuying Yang,Jun Liu,Min Liu
TPs reduced oxidative stress in PFOA-exposed mice. • TPs reduced intestinal permeability and ERK/NF-κB pathway in the ileal tissue. • TPs reduced harmful bacteria and increased beneficial bacteria in PFOA-exposed mice. • TPs as a potential dietary intervention alleviate pollutant-induced enterotoxicity. Perfluorooctanoic acid (PFOA), a persistent environmental contaminant, has been found to induce intestinal damage. Dietary tea polyphenols (TPs) have been reported to alleviate gastrointestinal diseases, however, the underlying mechanism through which TPs alleviate PFOA-induced ileal barrier injury remains unclear. Here, the effects of TPs on oxidative stress, intestinal permeability, extracellular signal-regulated kinase (ERK)/nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) signaling pathway, and gut microbiota in mice were evaluated. The results showed that TPs alleviated oxidative stress by elevating the serum GSH and CAT activities, and reducing MDA levels. Moreover, TPs decreased intestinal permeability by reducing serum DAO and LPS levels, upregulating the expression of claudin-1 and occludin, and inhibiting the phosphorylation of ERK and NF-κB in the ileum. Additionally, 16S rRNA gene sequence analysis revealed that TPs reversed PFOA-induced gut dysbiosis by decreasing harmful bacteria of Desulfovibrio and Ileibacterium , and increasing beneficial bacteria of Lachnospiraceae_NK4A136_grou p and Ligilactobacillus . This study reveals positive effects of TPs as a potential dietary intervention against pollutant-induced enterotoxicity. Download: Download high-res image (250KB) Download: Download full-size image
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