Article
Chemistry, Applied
Xiangyang Guo, Chi-Tang Ho, Xiaochun Wan, Hui Zhu, Qiong Liu, Zhen Wen
Summary: Wuyi rock tea (WRT) is appreciated for its 'rock flavor' and its aroma is influenced by processing and volatile compounds, with roasted, floral, and woody odors being key elements of the 'rock flavor'.
Article
Chemistry, Applied
Ping Yang, Haili Wang, Qingqing Cao, Huanlu Song, Yongquan Xu, Yanping Lin
Summary: This study aimed to find indicators to scientifically guide the roasting process and provide theoretical support for actual production. The research found that 8 compounds related to the Maillard reaction, such as sugars and amino acids, can be considered as indicators to monitor the roasting process.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Jing Wang, Haijun Bi, Mengru Li, Hui Wang, Manman Xue, Jieyao Yu, Chi-Tang Ho, Liang Zhang, Qinglin Zhuo, Jiadao Jiang, Xiaochun Wan, Xiaoting Zhai
Summary: Theanine is a key amino acid in tea that influences the flavor formation during the roasting process. Different roasting conditions were simulated to study the thermal reactions of amino acids and sugars, showing that theanine competitively inhibited the formation of certain compounds while stimulating the production of roasty pyrazines. The study also revealed the significant influence of roasting temperatures on the formation of reaction products, providing insights into aroma formation in tea production.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Xiaoli Jia, Yuhua Wang, Qisong Li, Qi Zhang, Ying Zhang, Shaoxiong Lin, Pengyuan Cheng, Meihui Chen, Mengru Du, Jianghua Ye, Haibin Wang
Summary: This study used GC-MS technique to determine the volatile metabolite contents during the traditional fermentation process of Wuyi rock tea and analyzed their odor characteristics. The results showed significant changes in 17 characteristic compounds during the preliminary processing stages of fresh leaves, withering, and fermentation. The formation of floral aroma relied on dihydromyrcenol, while the woody aroma originated from six terpenoids, and their synthesis depended on dihydromyrcenol content. The fruity aroma was dominated by six esters, mainly (Z) -3-hexen-1-yl butyrate, (E) -3-hexen-1-yl butyrate, and 5-Hexenyl butyrate.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Jing Wang, Mengru Li, Hui Wang, Wenjing Huang, Fang Li, Lili Wang, Chi-Tang Ho, Yanyan Zhang, Liang Zhang, Xiaoting Zhai, Xiaochun Wan
Summary: This study analyzed the chemical composition of the infusion of Dahongpao tea and identified key odorants. The experiments confirmed the significance of these odorants in contributing to the unique aroma of the tea.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Baosong Wang, Mingguang Yu, Yuan Tang, Ying Wang, Tianze Xia, Huanlu Song
Summary: Different methods for extracting and analyzing odor-active compounds in Dahongpao Wuyi Rock Tea were compared. The results showed that two-dimensional gas chromatography-olfactometry-mass spectrometry (GCxGC-O-MS) is superior to GC-O-MS, and stir bar sorptive extraction (SBSE) can extract more odor-active compounds. Aroma extraction dilution analysis (AEDA) and odor activity value (OAV) identified 15 compounds as the most important odor-active compounds in Dahongpao. The roasting process affects the overall odor characteristics of Dahongpao, and appropriate roasting can enhance its sensory quality. The study provides helpful guidance for the production process of Dahongpao.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Daoliang Wang, Zhibin Liu, Xiaoye Lan, Cainan Wang, Wensong Chen, Sijia Zhan, Yaqian Sun, Weiying Su, Chih-Cheng Lin, Wei Liu, Yuan Liu, Li Ni
Summary: This study conducted a comprehensive comparison of the sensory attributes and odor-active compounds between two types of Wuyi Rock Tea, Rougui and Shuixian. Sensory analysis showed that Rougui had a more pronounced fruity aroma, while Shuixian had a more complex sensory profile. Chemical analysis identified key odor-active compounds in both teas and discovered some compounds that were shared by both, as well as unique compounds for each type.
Article
Chemistry, Applied
Weiying Su, Li Ni, Yizhe Chen, Daoliang Wang, Chih-Cheng Lin, Yuan Liu, Zhibin Liu
Summary: This study investigated the impact of roasting on the bitterness of Wuyi Rock tea (WRT) through an integrated approach. The results showed that roasting effectively reduced the perceived bitterness of WRT, supported by decreases in bitter compounds and calcium mobilization. These findings provide compelling evidence for the bitterness-ameliorating effect of roasting and expand our knowledge of the role of roasting in shaping tea flavor.
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.
Article
Food Science & Technology
Xuchao Yin, Yuming Wei, Tiehan Li, Jixin Zhang, Li Zou, Qingqing Cui, Chengye Lu, Jingming Ning
Summary: Maillard reactions during the roasting process of large-leaf yellow tea (LYT) played a key role in its unique flavor formation. The study showed that certain amino acids and soluble sugars were involved in the Maillard reaction, while others decreased significantly with increasing roasting temperature. Lysine and L-theanine were found to contribute significantly to the formation of specific compounds, and D-glucose and D-fructose were the main contributors among the soluble sugars. This research provides a foundation for future studies on the relationship between volatile compounds and Maillard reactions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Chuan Yue, Hongli Cao, Shaorong Zhang, Zhilong Hao, Zongjie Wu, Liyong Luo, Liang Zeng
Summary: This study investigated the aroma characteristics of Wuyi rock teas prepared from 16 different oolong tea plant varieties. The results showed that all Wuyi rock teas had a smoky flavor with strong and lasting odor. Roasted, floral, and fruity odors were the prime aroma profiles for Wuyi rock teas.
Article
Agriculture, Multidisciplinary
Ping Yang, Mingguang Yu, Huanlu Song, Yongquan Xu, Yanping Lin, Michael Granvogl
Summary: Roasting is a unique process that enhances the aroma of Rougui Wuyi rock tea, with different levels of roasting affecting the overall aroma profile. Specific compounds were identified as responsible for roasted, woody, burnt, smoky, cinnamon-like, floral, fruity, and grassy/fresh leaf-like aroma attributes in the two types of Rougui Wuyi rock tea studied.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
M. G. Yu, C. D. Zheng, T. Li, H. L. Song, L. J. Wang, W. Zhang, H. Sun, Q. G. Xie, S. L. Jiang
Summary: The aroma profile and compounds of infant formula are influenced by factors such as the skimming process, fatty acid composition, and type of base used. Aldehydes and ketones are determined to be the most abundant odor-active compounds.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Chemistry, Applied
Chao Zhang, Xiaoxue Guo, Ruijia Guo, Lin Zhu, Xinrong Qiu, Xiaohan Yu, Jun Chai, Chunhe Gu, Zhen Feng
Summary: Experiments found that roasting whole wheat flours at 80°C, 100°C, and 120°C for 30 minutes increased the phenolic content and antioxidant activity, which were the main contributors to the formation of Maillard reaction products. The highest total phenolic content and total phenolic DPPH scavenging activity were observed in the DAF-15 flours roasted at 120°C/30 minutes. Four forms of phenolic compounds with significantly different scavenging activities were detected in the roasted wheat flours, with the insoluble-bound phenolic compounds exhibiting the highest activity.
Article
Chemistry, Applied
Lingyan Zhang, Jia Chen, Xingzhong Zhao, Wenjie Chen, Shuangkui Du, Xiuzhu Yu
Summary: This study investigated the impact of roasting on key volatile compounds, sensory evaluation, free amino acids, sugars, and Maillard reaction products (MRPs) of five rapeseed varieties and their oils. The results showed that the concentration of key volatile MRPs, mainly pyrazines, increased significantly during the roasting process. Moreover, the extent of the Maillard reaction increased with roasting time, leading to higher 5-hydroxymethylfurfural contents and browning indices, as well as decreased reducing sugar and free amino acid contents.
Article
Food Science & Technology
Zhibin Liu, Jean-Paul Vincken, Wouter J. C. de Bruijn
Summary: Due to the low bioavailability of tea phenolics in the small intestine, their interaction with gut microbiota in the colon is important for their beneficial health effects. Phenolics from green and black tea have similar prebiotic effects and provide various health benefits through antioxidant, anti-inflammatory, gut barrier protection, and bile acid metabolism regulatory effects. Understanding the prebiotic effects of tea phenolics may lead to their application in the food and pharmaceutical industries.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaoye Lan, Zhibin Liu, Daoliang Wang, Sijia Zhan, Wensong Chen, Weiying Su, Li Ni, Yaqian Sun
Summary: This study analyzed the volatile composition, aroma-active compounds, and phenolic profile of Qingxin oolong tea (QOT) from Taiwan with different roasting degrees. The findings revealed that heavy roasting significantly changed the volatile composition and aroma characteristics of QOT. The level of flavanols and phenolic acids in the tea was also affected by the roasting degree.
Article
Food Science & Technology
Daoliang Wang, Zhibin Liu, Wensong Chen, Xiaoye Lan, Sijia Zhan, Yaqian Sun, Weiying Su, Chih-Cheng Lin, Li Ni
Summary: Roasting plays important roles in shaping the volatile profile of oolong tea. Different types of oolong tea have distinct sensory attributes and volatile compositions. Roasting increases the variety of volatile compounds in oolong tea, and each type of tea has its characteristic volatiles.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Daoliang Wang, Cainan Wang, Weiying Su, Chih-Cheng Lin, Wei Liu, Yuan Liu, Li Ni, Zhibin Liu
Summary: This study used sensory evaluation and gas chromatography-olfactory mass spectrometry to comprehensively identify and analyze the key aroma compounds in Dong Ding oolong tea. A total of 23 aroma-active compounds were identified, including three pyrazine compounds with roasted notes and seven floral- and fruit-smelling compounds. The content of specific compounds varied in different grades of tea samples. These findings provide valuable information for a better understanding of the flavor attributes of Dong Ding oolong tea.
Article
Food Science & Technology
Chih-Cheng Lin, Chih-Yu Hsieh, Ling-Ni Chen, Mao-Hsiang Lee, Yi-Han Ting, Ting-Ming Wang, Jia-Feng Chang
Summary: This study suggests that perch essence supplementation can improve muscle mass and function, reduce fat content, and prevent skeletal muscle cell death by providing essential nutrients.
FUNCTIONAL FOODS IN HEALTH AND DISEASE
(2023)
Article
Biochemistry & Molecular Biology
Szu-Jung Chen, Jui-Hua Lu, Chih-Cheng Lin, Shao-Wei Zeng, Jia-Feng Chang, Yuan-Chiang Chung, Hsiang Chang, Chih-Ping Hsu
Summary: This study aims to investigate the therapeutic mechanism of a novel combination of gallic acid and hesperidin derived from Hakka pomelo tea (HPT) against colorectal cancer cell growth, including cell viability, cell cycle-associated proteins, spheroid formation, and stemness. The results showed that the combined extract had a higher inhibitory effect on CRC cell viability and may serve as a potential chemopreventive agent.
CURRENT ISSUES IN MOLECULAR BIOLOGY
(2023)
Article
Chemistry, Applied
Weiying Su, Li Ni, Yizhe Chen, Daoliang Wang, Chih-Cheng Lin, Yuan Liu, Zhibin Liu
Summary: This study investigated the impact of roasting on the bitterness of Wuyi Rock tea (WRT) through an integrated approach. The results showed that roasting effectively reduced the perceived bitterness of WRT, supported by decreases in bitter compounds and calcium mobilization. These findings provide compelling evidence for the bitterness-ameliorating effect of roasting and expand our knowledge of the role of roasting in shaping tea flavor.
Article
Food Science & Technology
Chih-Cheng Lin, Chih-Yu Hsieh, Li-Fen Chen, Yen-Chun Chen, Tien-Hwa Ho, Shao-Chin Chang, Jia-Feng Chang
Summary: A study found that consuming GABA-fortified oolong tea daily for 28 days can improve blood pressure, relax brain waves, and enhance quality of life.
Article
Chemistry, Applied
Daoliang Wang, Zhibin Liu, Xiaoye Lan, Cainan Wang, Wensong Chen, Sijia Zhan, Yaqian Sun, Weiying Su, Chih-Cheng Lin, Wei Liu, Yuan Liu, Li Ni
Summary: This study conducted a comprehensive comparison of the sensory attributes and odor-active compounds between two types of Wuyi Rock Tea, Rougui and Shuixian. Sensory analysis showed that Rougui had a more pronounced fruity aroma, while Shuixian had a more complex sensory profile. Chemical analysis identified key odor-active compounds in both teas and discovered some compounds that were shared by both, as well as unique compounds for each type.
Article
Food Science & Technology
Ruili Li, Weibo Luo, Yifeng Liu, Chi Chen, Shunxian Chen, Jie Yang, Peifen Wu, Xucong Lv, Zhibin Liu, Li Ni, Jinzhi Han
Summary: Lactic acid bacteria fermentation is an effective strategy to improve flavor, nutritional value, and shelf-life of fermented foods. This study produced fermented tea beverages using the by-products of tea manufacture and evaluated their composition and sensory quality. The results showed that the fermentation process utilized glucose, fructose, mannose, and xylose as carbon sources, leading to a variation in aromatic substances and imparting sweet and fruity odors to the beverages. The fermented beverages also exhibited enhanced sensory qualities, elevated levels of organic acids and GABA, and decreased levels of bitter amino acids, tea polyphenols, and L-theanine.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
