Article
Agriculture, Multidisciplinary
Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab, Chuankui Song
Summary: This study identified 50 volatile compounds in Xinyang Maojian tea infusion using solid-phase microextraction and gas chromatography-olfactometry, determining nine key odorants. The research also explored the changes in content of aroma-active compounds during the manufacturing process of Xinyang Maojian, providing novel information on its aroma quality.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agronomy
Peng Yin, Ya-Shuai Kong, Pan-Pan Liu, Chang-Ling Jiang, Mu-Fang Sun, Gui-Yi Guo, Zhong-Hua Liu
Summary: This study investigated the temporal variation of compounds responsible for the taste and aroma of Xinyang Maojian (XYMJ) green tea harvested in spring and autumn. The results showed that the content of free amino acids was higher in spring teas and decreased gradually, while caffeine content was lower and increased gradually in spring teas. A total of 39 volatile compounds were detected, and 15 key odorants were identified based on odor activity value (OAV). The composition and quantity of volatile compounds varied between spring and autumn teas.
Article
Food Science & Technology
Yali Shi, Mengqi Wang, Zhanbo Dong, Yin Zhu, Jiang Shi, Wanjun Ma, Zhi Lin, Haipeng Lv
Summary: This study identified 74 volatile compounds in yellow teas, with geraniol being the most abundant aroma compound. Alcohols and esters were the dominant volatiles, accounting for over 50% of total content. 25 key odorants were identified as responsible for the unique aroma quality of yellow tea, with significant differences in content levels observed among different types of yellow teas.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yuming Wei, Xuchao Yin, Huiting Wu, Mengjie Zhao, Junlan Huang, Jixin Zhang, Tiehan Li, Jingming Ning
Summary: The present study aimed to improve the poor flavor of Summer green tea (SGT) by yellowing process. The results showed that the yellowing process increased the sweetness and overall acceptability of SGT, and decreased the bitterness and astringency. The concentration of certain aroma compounds changed after yellowing, resulting in grassy, floral, fruity, mushroom, and sweet aromas. Addition of selected aroma compounds further enhanced the sweetness and umami of SGT, demonstrating the improvement of flavor through odor-taste interactions.
Article
Plant Sciences
Xianyou Wang, Ruijin Zhou, Shanshan Zhao, Shengyang Niu
Summary: In this study, transcriptome and small RNA sequencing were used to investigate the regulation of leaf development in Xinyang Maojian tea. A total of 97 miRNA-mRNA pairs were identified to be involved in leaf growth and development. The csin-miR319-2/csnTCP2 and miR159-csnMYB modules were found to play important roles in leaf development in Xinyang Maojian tea.
Article
Chemistry, Applied
Zhibin Liu, Fuchen Chen, Jinyuan Sun, Li Ni
Summary: The study found that the unique woody, floral, and nutty flavor of Wuyi Rock tea is mainly formed through withering, fermentation, and roasting steps in the manufacturing process. The oxidation and conversion of flavan-3-ols in fresh tea leaves during fermentation play a crucial role in the formation of Wuyi Rock tea flavor.
Review
Food Science & Technology
Peng Yin, Ya-Shuai Kong, Pan-Pan Liu, Jing-Jing Wang, Yao Zhu, Guang-Ming Wang, Mu-Fang Sun, Yi Chen, Gui-Yi Guo, Zhong-Hua Liu
Summary: This article summarizes the key odorants identified in green tea and discusses the biochemical pathways involved in their formation. The extraction and identification methods have significant effects on the measured composition and concentration of tea volatile compounds. Developing an appropriate combination of analytical-instrumental method is important for a comprehensive understanding of tea volatile compound profiles.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Zihao Wang, Bingsong Ma, Cunqiang Ma, Chengqin Zheng, Binxing Zhou, Guiyi Guo, Tao Xia
Summary: Through metabolomics analysis, significant differences were found in Xinyang Maojian teas from different production places, which could be identified through 63 differential metabolites.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Liangyu Wu, Yahui Wang, Suhui Liu, Yun Sun, Chenxue Li, Jinke Lin, Shu Wei
Summary: This study investigates the dynamic changes of constituents in oolong tea leaves during enzymatic-catalyzed processes. The analysis reveals that phenylpropanoid biosynthesis, flavonoid biosynthesis, and phenylalanine metabolism are closely related to the dynamic changes of key metabolites. A biological pathway network is constructed to elucidate the enzymatic-catalyzed production of critical flavoring compounds.
Article
Food Science & Technology
Rui Wang, Shiyu Chang, Miao Liang, Yajian Wu, Runhu Xin, Yuping Liu, Liang Chen, Shangting Zhou
Summary: Solvent extraction coupled with solvent-assisted flavor evaporation was used to isolate the key odorants in high-salt liquid-state fermentation soy sauce (HLFSS) during storage. A total of 37 odor-active compounds were identified, with methional, 3-methylbutanoic acid, phenethyl alcohol, sotolon, 4-hydroxy-2-methyl-5-ethyl-3(2H)-furanone (HEMF), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) having the highest flavor dilution factors. The concentrations of HEMF, HDMF, acetic acid, 1-hydroxy-2-butanone, acetol, and furfuryl alcohol varied greatly during storage and could be used as indicators for determining the shelf life of HLFSS.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Yali Shi, Yin Zhu, Wanjun Ma, Zhi Lin, Haipeng Lv
Summary: In this study, the volatile profiles and characteristic aroma of 22 representative Chinese Pan-fried green tea (PGT) samples were analyzed. The study identified the dominant volatile compounds in PGT and compared them with other types of green tea. The findings provide important theoretical basis for understanding the aroma quality of PGT and quality control of green tea products.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Gaozhong Yang, Mengxue Zhou, Jiang Shi, Qunhua Peng, Zhi Lin, Haipeng Lv, Jesus Simal-Gandara
Summary: Special purple-colored leaf tea products rich in & gamma;-aminobutyric acid (GABA) have gained popularity. Anaerobic treatment increases the GABA content in tea products but also imparts an unknown unpleasant aroma. This study identified volatile components and key odorants affected by anaerobic treatment, providing insights into the effect on tea volatile metabolites.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Hanchen Zhou, Yaqin Liu, Jihong Yang, Hui Wang, Yong Ding, Pandeng Lei
Summary: This study analyzes the aroma compounds of Taiping Houkui green tea and suggests that the unique aroma of this tea depends on both the tea plant variety and the manufacturing process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Fisheries
Yuru Zhang, Kedi Gao, Yanhua Ren, Junmei Zhang, Ronghua Lu, Xianglin Cao, Liping Yang, Xinxin Xu, Guoxing Nie
Summary: This study investigated the protective effect of broken tea on growth, antioxidant capacity, nutritional composition, and lipid metabolism in fish fed a high-fat diet. The addition of 2% or 3% broken Xinyang Maojian tea positively affected the growth performance, flesh quality, and alleviated harmful symptoms in carp, including low antioxidant capacity and excessive hepatic fat accumulation.
AQUACULTURE REPORTS
(2022)
Article
Food Science & Technology
Xiao-Li Yin, Wen-Jing Fu, Ying Chen, Ran-Feng Zhou, Weiqing Sun, Baomiao Ding, Xi-Tian Peng, Hui-Wen Gu
Summary: This study used HS-GC-MS combined with multivariate statistical analysis to identify volatile markers from different grades of Yichang big-leaf green tea. A total of 94 volatile organic compounds were detected and categorized. The results showed significant differences in VOCs among different grades of YBGT and demonstrated the potential of HS-GC-MS combined with chemometric analysis as a reliable strategy for grading Chinese green teas.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Peng Yin, Jinxia Dai, Guiyi Guo, Zihao Wang, Wei Liu, Xin Liu, Hongping Chen
Summary: The study investigated the dissipation pattern of chlorpyrifos and its metabolite in tea trees during planting and in green tea during processing. The results showed that the residues decreased rapidly in both tea shoots and green tea, with each manufacturing step contributing to the reduction. The risk of chlorpyrifos to human health was deemed negligible based on hazard quotient calculations, providing helpful information for the reasonable application of chlorpyrifos in tea planting and international trade.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Binxing Zhou, Zihao Wang, Peng Yin, Bingsong Ma, Cunqiang Ma, Chengcheng Xu, Jiacai Wang, Ziyu Wang, Dingfang Yin, Tao Xia
Summary: In this study, 20 bioactive compounds in 12 teas from Xinyang Region were analyzed using high performance liquid chromatography, with antioxidant activities measured and metabolomics analysis conducted. The teas were successfully differentiated into green and white teas based on their chemical composition, with white tea showing higher antioxidant activity and distinct metabolite profiles compared to green tea.
Article
Agronomy
Peng Yin, Ya-Shuai Kong, Pan-Pan Liu, Chang-Ling Jiang, Mu-Fang Sun, Gui-Yi Guo, Zhong-Hua Liu
Summary: This study investigated the temporal variation of compounds responsible for the taste and aroma of Xinyang Maojian (XYMJ) green tea harvested in spring and autumn. The results showed that the content of free amino acids was higher in spring teas and decreased gradually, while caffeine content was lower and increased gradually in spring teas. A total of 39 volatile compounds were detected, and 15 key odorants were identified based on odor activity value (OAV). The composition and quantity of volatile compounds varied between spring and autumn teas.
Review
Food Science & Technology
Mu-Fang Sun, Chang-Ling Jiang, Ya-Shuai Kong, Jin-Lei Luo, Peng Yin, Gui-Yi Guo
Summary: Polyphenols are the most important components in tea, and they determine the quality and health benefits of tea. The analysis of polyphenols in tea is crucial for understanding their nutritional value, but it is challenging due to the complexity and variety of teas. Various methods have been developed for the detection of tea polyphenols, including traditional titration and spectrophotometry, as well as newer techniques like electrochemical sensors and liquid chromatography-mass spectrometry.
Review
Food Science & Technology
Peng Yin, Ya-Shuai Kong, Pan-Pan Liu, Jing-Jing Wang, Yao Zhu, Guang-Ming Wang, Mu-Fang Sun, Yi Chen, Gui-Yi Guo, Zhong-Hua Liu
Summary: This article summarizes the key odorants identified in green tea and discusses the biochemical pathways involved in their formation. The extraction and identification methods have significant effects on the measured composition and concentration of tea volatile compounds. Developing an appropriate combination of analytical-instrumental method is important for a comprehensive understanding of tea volatile compound profiles.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
