JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
·
IF 4.6
Heyun Zhang,Huan Zhang,Jihong Huang,Liping Du,Lijuan Ma,Juan Wang,Yurong Xing,Xiaorui Song
Fu brick tea (FBT) is prized for its unique aroma, yet the dynamic evolution of its key aroma-active compounds during storage remains unclear. To investigate this dynamic change, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory omics analysis were employed for the comprehensive characterization of aroma-active compounds in five FBT samples. A total of 47 aroma-active compounds were detected, 15 of which were further determined as the key aroma-active compounds based on high flavor dilution (FD) factors, aroma intensities (AI), and odor activity value (OAV). Notably, although dihydroactindiolide exhibited high contents in HF15-HF19 (1733-2156 µg/kg), it was not classified as a key aroma compound. Multivariate statistical analysis revealed that the “stale” aroma attribute was strongly associated with aged FBT samples, while “minty” and “grassy” attributes were characteristic of newly produced FBT. Furthermore, aroma recombination and omission tests combined sensory evaluation confirmed that hexanal, 2-hexenal, ( E, E )-2,4-hexadienal, ( E, Z )-2,6-nonadienal, safranal, ( E, E )-2,4-nonadien-1-al, β -ionone, linalool and cedrol played decisive roles in constructing the overall aroma profile of FBT. This research provides detailed insights into the evolution of FBT aroma during storage, which can serve as a theoretical basis for optimizing FBT storage processes and improving its quality stability.
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高影响因子
PLANT AND SOIL
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2025
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IF 4.1
Shi Huai,Liu Guohong,Chen Qianqian,Zheng Xiangzhou
Aims Tea plants exhibit a strong preference for ammonium nitrogen (NH₄⁺-N), yet organic fertilizers release nitrogen slowly and are prone to nitrate leaching, createting a dual challenge of insufficient supply and loss. This study aimed to validate a synergistic strategy combining ammonifing bacteria and nitrification inhibitors to enhance organic nitrogen mineralization and NH₄⁺-N retention in tea plantion soils, and to elucidate the underlying microbial mechanisms. Methods A 56-day soil incubation experiment tested five treatments: control (CK), organic fertilizer (OF), OF with ammonifying bacteria (OM), OM + dicyandiamide (OMN1), and OM + 3,4-dimethylpyrazole phosphate (OMN2). Soil NH 4 + -N /NO 3 − -N dynamics, microbial communities, and functional genes were analyzed. Field trials further assessed the agronomic effects of four treatments (CK, OF, OMN1, OMN2) on tea yield and quality. Results The combined use of ammoniating bacteria and nitrification inhibitors synergistically enhanced NH 4 + -N availability by accelerating organic N mineralization and suppressing nitrification. This strategy reshaped microbial co-occurrence networks and enhanced the expression of nitrogen metabolism genes without altering overall diversity. enabling targeted N supply regulation. Field validation confirmed significant improvements in tea yield and quality. Conclusions Synergistic regulation of microbial nitrogen transformation offers a promising approach to optimize organic fertilization in tea plantations. By enhancing NH₄⁺-N supply and reducing nitrification loss, this strategy improves both soil nitrogen dynamics and tea production outcomes.
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高影响因子
RUBBER CHEMISTRY AND TECHNOLOGY
·
2022
·Vol. 95
·期 3
·450-464
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IF 2.081
Wang Xiaolei,Pan Hongwei,Cao Lan,Wang Chunfu,Zong Chengzhong
Tea polyphenols and vitamin C are used as reducing agents that are introduced into nitrile–butadiene rubber (NBR) and NBR/graphene oxide (GO) latex systems, and the double bonds in the NBR and the GO sheet in NBR/GO are simultaneously hydrogenated and reduced through the synergistic hydrazine hydrate/hydrogen peroxide/copper sulfate catalytic system to prepare hydrogenated NBR (HNBR) and HNBR/reduced GO (RGO) nanocomposites. The degree of hydrogenation of the product is improved and the gel content of the product is reduced, which effectively solves the problems of the low degree of hydrogenation and high gel content in the diimide catalytic hydrogenation system. At the same time, the HNBR and HNBR/RGO nanocomposites, which are co-reduced by tea polyphenols and vitamin C, have good thermal stability and mechanical properties. Tea polyphenols are more likely to participate in the hydrogenation reaction. The degree of hydrogenation of the NBR double bonds is higher than the amount of reduction occurring within the GO sheet with the addition of tea polyphenols.
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高影响因子
Insects
·
2022
·Vol. 13
·期 11
·1056
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IF 3.139
Nanxia Fu,Fida Hussain Magsi,Yingjie Zhao,Xiaoming Cai,Zhaoqun Li,Lei Bian,Chunli Xiu,Zongmao Chen,Zongxiu Luo
Simple SummaryThe tea tortrixArchips strojnyis a major pest of spring tea in China. Using sex pheromone-based mass trapping or mating disruption techniques to control this pest can minimize excessive pesticide usage, thereby maintaining pesticide residues within the safety standard for spring tea products. However, the sex pheromone components of this species remain elusive. In this study, we identified these components: laboratory assays showed that two bioactive compounds in female sex pheromone gland extracts, namely, (Z)-11-tetradecenyl acetate (Z11-14:Ac) and (Z)-11-tetradecenyl alcohol (Z11-14:OH), could elicit male moth antennal responses. A field trapping assay demonstrated that Z11-14:Ac was the attractant in the sex pheromone, while Z11-14:OH seemed to be an antagonist. Overall, our results indicated that lures baited with 1 mg of Z11-14:Ac could be used as a monitoring or mass trapping tool forA. strojnymanagement in Chinese tea plantations. Furthermore, Z11-14:Ac was found to be a common attractant in the sex pheromones of nine leafroller species in the genusArchips. Thus, Z11-14:Ac may be used to develop a mating disruption technique targeting multiple leafroller species.AbstractPesticide application is the only known control method for the tea tortrixArchips strojny(Lepidoptera: Tortricidae), which is a major pest of spring tea in China. To develop sex pheromone-based, environmentally safe control strategies, here we identified the sex pheromone components of this species. The male moths’ antennae responded electrophysiologically to two compounds in female pheromone gland extracts. Gas chromatography–mass spectrometry analysis indicated that the two bioactive compounds were (Z)-11-tetradecenyl acetate (Z11-14:Ac) and (Z)-11-tetradecenyl alcohol (Z11-14:OH). Field trapping assays showed that lures baited with only the major component Z11-14:Ac were the most attractive to male moths, and the attractiveness decreased significantly when the lure was impregnated with increased relative ratios of the minor component Z11-14:OH. Our study demonstrated that Z11-14:Ac was the major attractant in theA. strojnysex pheromone, and the minor component Z11-14:OH seemed to serve as an antagonist. The results indicate that lures baited with 1 mg of Z11-14:Ac could be used as a monitoring or mass trapping tool forA. strojnymanagement in Chinese tea plantations. Furthermore, Z11-14:Ac was identified as a common sex pheromone attractant of nineArchipsspecies; these results lay the foundation for developing mating disruption techniques that target multiple leafroller pests.Keywords:female sex pheromone;Archips strojny;(Z)-11-tetradecenyl acetate;male attraction;tea pest
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
·
IF 7.1
Yi He,Shulin He,Xuemei Fan,Lin Gan,Ishak Ahmad,Wan Hafizi Wan Ishak,Chaojiu Long,Kun Qian,Jin Huang,Yongqiang Zhang
Engineered a TP/GB-assisted polysaccharide quaternary preservation coating. • Extended mango shelf life over 11 days via physiology and antibacterial action. • Identified C. siamense via morphology and Koch's postulates. • Revealed TP-enhanced binding of polysaccharide-CSH by molecular docking. • Confirmed ecological safety after washing using soil and aquatic bioassays. Climacteric mangoes suffer a short shelf life due to rapid postharvest nutrient loss and pathogen invasion. Herein, a strategy of quaternized chitosan (QCS)/cellulose nanocrystal (CNC) coating incorporating complementary glycine betaine (GB) and tea polyphenols (TP) functionalities was developed through integrated metabolic regulation and antifungal-antioxidant functionalities. The prepared QCS/CNC/TP/GB-10 coating exhibited water vapor permeability (WVP) of 0.41 × 10 −3 g m −1 ·kPa −1 ·h −1 and oxygen permeability (OP) of 0.10 cm 3 μm·m −2 ·d −1 ·kPa −1 , respectively, with improvements of 38.1% and 61.5% over QCS. The 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate reached 91.93 ± 1.49%, 75.29% higher than QCS. Mangoes treated with QCS/CNC/TP/GB-10 extended shelf life by 11 days, with weight loss of 23.22 ± 0.83% and firmness loss of 32.69 ± 2.20%, respectively. The titratable acidity (TA) was maintained at 0.20%, significantly higher than controls (<0.07%). Colletotrichum siamense ( C. siamense ) was identified as the causal agent, and the QCS/CNC/TP/GB-10 coating achieved 67.02 ± 2.35% inhibition, 2.23-fold higher than QCS. Molecular docking suggested TP-assisted binding enhancement between QCS/CNC and the CSH protein of C. siamense , with GB showing limited contribution. Soil and aquatic organism models demonstrated no ecological risks of the coating solution. This study provides a design paradigm for developing promising polysaccharide-based coatings for climacteric fruit preservation.
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高影响因子
Food & Function
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2024
·
IF 5.1
Zhiyuan Lin,Weidong Dai,Shanshan Hu,Dan Chen,Han Yan,Liang Zeng,Zhi Lin
Changes in the chemical composition of white tea during storage have been studied extensively; however, whether such chemical impact the efficacy of white tea in ameliorating colitis remains unclear. In this study, we compared the effects of new (2021 WP) and 10-year-old (2011 WP) white tea on 3% dextrose sodium sulfate (DSS)-induced ulcerative colitis in mice by gavaging mice with the extracts at 200 mg·kg-1-day-1. Chemical composition analysis showed that the levels of 50 com-pounds, such as flavanols, dimeric catechins, and amino acids, were significantly lower in the 2011 WP extract than in the 2021 WP extract, whereas the contents of 21 compounds, such as N-ethyl-2-pyrrolidinone-substituted flavan-3-ols, theobromine, and (-)-epigallocatechin-3-(3”-O-methyl) gallate, were significantly higher. Results of the animal experiments showed that 2011 WP ameliorated the pathological symptoms of colitis, which was superior to the activity of 2021 WP, and this effect was likely enhanced based on the decreasing the relative abundance of the g_bacteroides and g_Escherichia-Shigella flora in mice with colitis and promoting the conversion of primary bile acids to secondary bile acids in the colon. These results will facilitate the development of novel functional products from white tea.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ting Xia,Yaning Nie,Yang Chen,Nannan Zhang,Yongqi Wang,Shunhang Liu,Xiaoli Bai,Hailong Cao,Yongquan Xu,Min Wang
The aim of this study was to investigate the structure, physicochemical properties, and changes in vitro digestion and fermentation between unfermented tea residue dietary fiber (UDF) and fermented tea residue soluble dietary fiber (FSDF). The results showed that soluble dietary fiber in FSDF was increased from 2.54 % to 15.65 % after fermentation modification. Monosaccharide composition analysis showed that xylose and glucose accounted for a higher proportion in FSDF. FSDF had smaller particle size, lower crystallinity and higher thermal stability. The water holding capacity, oil holding capacity and water swelling capacity of FSDF were significantly increased. Rheological properties showed that FSDF exhibited higher viscosity and better elastic than UDF. Furthermore, FSDF generated more short-chain fatty acids, and the structure was looser than UDF, which was easier to be utilized by intestinal flora. These findings provided higher value of dietary fiber in tea residue by fermentation modification as functional products.
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PubMed
高影响因子
Food Packaging and Shelf Life
·
2025
·
IF 10.6
Yu Ma,Ru Tian,Yudong Song,Mengxiao Liu,Jie Li,Zhichun Bi,Hui Huang,Yongxin Li
Chitosan and gelatin (GEL) are the two most common substrates for green active food packaging. However, chitosan is difficult to solute in water, and gelatin-based films are limited in application by gelatin’s poor active and basic properties. In this work, chitosan was modified to dialdehyde-chitosan (DCS), then it was blended with gelatin and doped with tea polyphenol (TP). Finally, the above materials were electrospined and Schiff-base crosslinked to dialdehyde-chitosan/gelatin/tea polyphenol nanofibrous membranes (DCS/GEL/TP-M) with antibacterial and antioxidant properties and good basic properties. The crosslinking process greatly enhanced the basic properties of the membranes, the addition of TP improved the activity of the membranes, with the inhibition of E. coli and S. aureus up to 91.08 % and 89.31 %, respectively, the scavenging of 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) free radicals of 85.43 %, and practical preservation experiments showed that the prepared film successfully extended the shelf life of strawberries to 7 days at 25 ℃. The results show that the DCS/GEL/TP-M have good application prospects in active food packaging.
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高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Jiaqi Liu,Tingzi Yan,Qiongyu Wang,Jiaxuan Bao,Yuchan Li,Jigang Piao,Hui Chai,Guoying Zhou
Layer-controlled Fe-TP coating endows PLCL/Gel fibers with favorable physical properties. • Fe-TP coating confers potent antioxidant and antibacterial activities and excellent biocompatibility. • Fe-TP/PLCL-Gel 4 exhibits optimal preservation performance for yellow sweet cherries. To address postharvest fruit spoilage from microbial contamination and oxidation, biodegradable PLCL/gelatin electrospun membranes were functionalized with layer-number-controlled Fe-tea polyphenol (Fe-TP) networks via layer-by-layer assembly. Fe-TP deposition increased fiber diameter, improved hydrophilicity, and enhanced mechanical strength while maintaining flexibility. Increasing the number of assembly cycles enhanced TP release and antioxidant activity, delayed degradation, and improved antibacterial activity against Gram-positive and Gram-negative bacteria. Cytocompatibility and hemolysis assays indicated favorable biosafety. SEM and leakage assays suggested membrane disruption and intracellular leakage as possible antibacterial mechanisms. In yellow sweet cherry preservation, the Fe-TP effectively delayed decay. Although Fe-TP/PLCL-Gel 8 exhibited stronger antibacterial and hydrophilic performance, the Fe-TP/PLCL-Gel 4 achieved the best overall balance of mechanical properties, release, safety, and preservation efficacy, with a day-7 decay rate of only 1.85% ± 3.21%, versus 50.00% ± 5.56% for PE control. This layer-optimized multifunctional electrospun membrane offers a highly effective, promising material for fruit preservation. Schematic diagram of experimental process and mechanism. Download: Download high-res image (122KB) Download: Download full-size image
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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.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Yangyu Zhou,Jiuhong Du,Huan Guo,Yanping Wu,Kai Zhong,Yue Xiao,Yina Huang,Hong Gao
A novel Huangjinya dark tea was developed via Eurotium cristatum PW-1 fermentation. • Dynamic flavor shifts were identified throughout the dark tea fermentation process. • Significant metabolic transformations occurred at stage D9, shaping dark tea quality. • Pearson correlation and molecular docking analyses unveiled key taste compounds. Motivated by the escalating prevalence of high-end dark tea products, exploration into novel tea cultivars and optimized fermentation methodologies has seen a substantial upsurge. Here, we report the first systematic application of Eurotium cristatum PW-1 fermentation to the albino tea cultivar Camellia sinensis cv. Huangjinya for dark tea production, with a core focus on delineating the quality profile of this novel Huangjinya dark tea product. We systematically delineated temporal dynamic changes in metabolite profiles and flavor characteristics throughout the entire fermentation cycle. Day 9 of fermentation (D9) was recognized as the crucial quality inflection point for the product, characterized by significant metabolite disparities, a marked elevation in theabrownins, and concomitant reductions in total phenols, flavonoids, and amino acids. Volatile compound and taste analyses suggested that E. cristatum PW-1 fermentation may contribute to a distinctive chemical profile with compounds associated with floral, sweet, and minty aromas, alongside umami and mildly astringent taste attributes. Correlation analysis and molecular docking further linked key differential metabolites to these flavor attributes, offering preliminary insights into the molecular features that may shape the unique sensory profile of E. cristatum PW-1-fermented Huangjinya dark tea. Download: Download high-res image (361KB) Download: Download full-size image
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Qun-Yan Xiong,Hui-Wen Gu,Qing-Qing Luo,Chao Wang,Yan-Qing Fu,Xiao-Li Yin
A machine learning-driven strategy for optimal feature selection is proposed. • W1W and W1C sensors serve as key variables for aroma type classification. • 131 volatile compounds were identified in Liupao tea. • 14 aroma type differentiating compounds were identified. • 4 key variables yielded 100% accurate aroma recognition models. This study aimed to differentiate between the stale-aroma and betelnut-aroma types of Liupao tea by analyzing their volatile profiles. An integrated methodology was employed, combining electronic nose (E-nose) technology with headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The E-nose data effectively differentiated between the two aroma types in both dry leaves and tea infusions. HS-GC-IMS enabled identification of 131 volatile compounds. Key discriminative features were selected through machine learning by integrating the variable importance in projection (VIP) from orthogonal partial least squares discriminant analysis (OPLS-DA) with Shapley additive explanations (SHAP) values from extreme gradient boosting (XGBoost). This process identified two critical E-nose sensor channels and two key volatile compounds. Utilizing these four optimal variables, three classification models were developed: principal component analysis-linear discriminant analysis (PCA-LDA), partial least squares discriminant analysis (PLS-DA), and support vector machine (SVM). All models demonstrated a perfect classification accuracy of 100% on both the training and internal test datasets. The PCA-LDA and PLS-DA models maintained 100% accuracy on the independent test set, whereas the SVM model achieved a classification accuracy of 80% on the same set. These results reveal the volatile characteristics of Liupao tea and offer valuable insights for quality assessment and targeted flavor modulation.
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高影响因子
危险品化学品经营许可证（带存储）