Article
Food Science & Technology
Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu
Summary: UPLC-Q-TOF-MS was used to analyze the non-volatile components of green teas fermented with probiotic yeast and lactic acid bacteria. The study found changes in flavone glycosides and flavone aglycones, as well as the production of two bioactive LAB metabolites in co-cultured teas.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Litao Sun, Xue Dong, Yonglin Ren, Manjree Agarwal, Alexander Ren, Zhaotang Ding
Summary: This study investigated the impact of brewing time on the volatile features of green tea infusion using HS-SPME and DI-SPME techniques. It was found that 2-3 minutes was the optimal brewing time. The key aromatic contributors in the tea infusion tended to equilibrate with the volatile compounds in the headspace over the infusion.
Article
Horticulture
Danjuan Huang, Youping Wang, Xun Chen, Jiong Wu, Hongjuan Wang, Rongrong Tan, Long Jiao, Yingxin Mao
Summary: The application of organic fertilizer is important for increasing tea plant productivity, but it cannot fulfill the nutrient requirements alone. Combining tea-specific fertilizer and organic fertilizer can enhance the taste qualities and aroma level of green tea.
Article
Chemistry, Applied
Yuchuan Li, Wei Ran, Chang He, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: The green tea processed by Echa 10 has a unique honeysuckle fragrance, fresh and mellow taste, and clean aroma. The color of the tea is related to the content of chlorophyll and chlorophyllide.
Article
Food Science & Technology
Xinzhi Li, Shao-Quan Liu
Summary: This study focuses on using LAB - Lactobacillus fermentum PCC and yeast Pichia kluyveri as starter cultures in meat-based sauce fermentation, and finds an antagonistic relationship between the two cultures. While yeast proliferation is limited in simultaneous inoculation, LAB growth is stimulated. Differences in aromatic compounds and acids are observed, but there are no significant variances in the utilization of glucose, production of organic acids, and amino acids between the two inoculation methods.
Article
Chemistry, Applied
Xiangyang Guo, Chi-Tang Ho, Wilfried Schwab, Xiaochun Wan
Summary: The study showed that fresh tea leaves plucked in summer can be used for green tea production, resulting in a green tea with strong fragrance and nutty odors. It was also found that L-theanine is an important precursor for the formation of green tea aroma.
Article
Biotechnology & Applied Microbiology
Ana-Marija Jagatic Korenika, Ivana Tomaz, Darko Preiner, Marina Lavric, Branimir Simic, Ana Jeromel
Summary: This study investigates the impact of L. thermotolerans commercial yeast on main enological parameters and volatile aroma profile in red wines, showing increased lactic acid concentrations and reduced alcohol levels, as well as higher concentrations of specific volatile compounds. Different grape varieties showed varying responses to the sequential fermentation, indicating a potential for improving overall red wine quality with selected non-Saccharomyces strains.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Chunhui Xu, Lu Liang, Yuhao Li, Tianming Yang, Yunxue Fan, Xuejin Mao, Yuanxing Wang
Summary: The maturity of fresh tea shoot significantly influences the taste and aroma quality of green tea. As the tea shoot matures, certain compounds in the tea increase while others decrease. Different volatile compounds also play a role in determining the aroma of green tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yangyang Xiao, Haibo Tan, Haitao Huang, Jizhong Yu, Lanting Zeng, Yinyin Liao, Ping Wu, Ziyin Yang
Summary: This study elucidated the pathway of linalool oxide synthesis and its response to stress in tea. Linalool can be transformed into linalool oxides via 6,7-epoxylinalool under acidic conditions. Infestation by tea green leafhopper and light treatments increased the accumulation of linalool oxides and their glucosides.
Article
Plant Sciences
Huifan Liu, Sufen Li, Gengsheng Xiao, Qin Wang
Summary: The study using combined transcriptome and metabolome analysis revealed the regulatory mechanism of aroma formation in tea plants in response to fresh leaf infestation by tea green leafhoppers. Differential gene expression, alternative splicing events, and key transcripts involved in aroma pathways were identified. Additionally, key aroma compounds were found to be highly correlated with genes of the aroma formation pathways under leafhopper herbivory.
PLANT CELL REPORTS
(2021)
Article
Food Science & Technology
Feihu Song, Xiaohu Jia, Zhenfeng Li, Chunfang Song
Summary: An intelligent control system is developed to improve the quality of green tea fixation by adjusting the fixation parameters automatically. The aroma is detected using an electronic nose and the signals are sent to a computer. The fixation process is divided into two stages: the first stage focuses on enzymatic reaction, which can be suppressed with high temperature; the second stage focuses on oxidation reaction, which is best controlled at a moderate temperature. By employing a fuzzy logic algorithm, the pot temperature is initially set at a high level to reduce enzymatic reaction, and then adjusted to a moderate temperature to decrease oxidation. The intelligent control system successfully improves the aroma, taste, appearance, liquor color, and residues of the green tea product.
Article
Chemistry, Applied
Jing Wang, Lina Qiao, Bing Liu, Junyi Wang, Ruifang Wang, Ning Zhang, Baoguo Sun, Haitao Chen, Yang Yu
Summary: In this study, the key aroma components of fried green onion oil were identified using flavoromics analysis. A total of 36 aroma-active substances were found, with flavor dilution factors ranging from 1 to 6561. The research results provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
Article
Biotechnology & Applied Microbiology
Yali Wang, Yifei Liu, Zhaoyue Sun, Joseph Brake, Yuhuan Qin, Jing Li, Xiaobin Wu
Summary: This study demonstrates the effectiveness of introducing Lactobacillus plantarum and Saccharomyces cerevisiae into Pu-erh tea fermentation processes to improve its quality and flavor. Microbiomics and metabolomics analyses reveal that inoculating these microorganisms increases essential metabolites related to the sensory quality and health benefits of Pu-erh tea, such as flavonoids and free amino acids. Fungal diversity decreases while bacterial diversity and richness significantly decrease after fermentation.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Feng-Feng Qu, Xiao-Han Li, Pei-Qiang Wang, Ya-Hui Han, Ying Wu, Jian-Hui Hu, Xin-Fu Zhang
Summary: This study analyzed the dynamic changes of key components and their precursors contributing to the chestnut-like aroma in green tea during the processing. The results showed that the thermal process significantly affected the volatile components in tea leaves, leading to changes in alcohols, esters, ketones, acids, phenols, and sulfur compounds. Additionally, 31 volatile compounds were identified as the key odorants responsible for the chestnut-like aroma, with most of them forming during the drying stage. Furthermore, certain amino acids and glucose were found to be involved in the formation of the aroma.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Jieyao Yu, Chi-Tang Ho, Zhi Lin, Yin Zhu, Zhihui Feng, Dejiang Ni, Shengchun Zeng, Xuehong Zeng, Yijun Wang, Jingming Ning, Liang Zhang, Xiaoting Zhai, Xiaochun Wan
Summary: The volatile fraction of Lu'an Guapian green tea infusion was isolated and analyzed, revealing 52 aroma-active compounds. The aroma profiles and quantitative data of premium and common grade showed significant differences, with the flowery attribute being higher in premium grade and cooked vegetable-like notes being more prominent in common grade. Key odorants contributing to the aroma of premium grade were identified, and their concentration differences may be a main factor affecting the aroma quality between the two grades.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Keran Su, Kim Huey Ee, Jingcan Sun, Shao Quan Liu, Benjamin Lassabliere, Ulrich Feiter, Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Bin Yu
Summary: A simple and green method was developed to extract polyphenols from honeybush, with unfermented C. genistoides (GG) showing the highest antioxidant capacity among the studied species. Mangiferin, isomangiferin, and vicenin-2 were identified as the main contributors to the antioxidant capacity in the honeybush fractions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jian-Yong Chua, April Huang, Shao-Quan Liu
Summary: Soy whey, a by-product of tofu production, is often discarded as wastewater. A study compared the effects of isoleucine and leucine on the growth and metabolism of yeast in soy whey fermentation. It was found that isoleucine slowed down yeast growth and sucrose hydrolysis, while leucine had no impact on yeast growth but enhanced sucrose hydrolysis. Supplementation of both amino acids increased the production of specific alcohols.
Article
Food Science & Technology
Wencan Zhang, Jia Xin Chan, Yuyun Lu, Shao-Quan Liu
Summary: This study investigates the impact of protease pre-treatment on the flavor of coconut oil. Flavourzyme pre-treatment of coconut kernels was found to increase the content of soluble sugars and free amino acids in the resultant coconut oil. This increase in thermal reaction precursors leads to the rise of volatile compounds in the obtained coconut oil. Furthermore, the volatile profiles of coconut oil extracted from Flavourzyme treated kernels differ significantly from the untreated control.
Review
Food Science & Technology
Yuyun Lu, Jun Ning Teo, Shao Quan Liu
Summary: This review provides a comprehensive overview of various aspects of shellfish fermentation including classification, process, microbiota, changes in physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, biological activities, and their impacts on health. It also covers novel bioprocesses to enhance the quality and safety of shellfish condiments.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Agriculture, Multidisciplinary
Aileen Pua, Yunle Huang, Rui Min Vivian Goh, Kim-Huey Ee, Lingyi Li, Maurin Cornuz, Benjamin Lassabliere, Lionel Jublot, Shao Quan Liu, Bin Yu
Summary: Multidimensional gas chromatography (MDGC) methods were developed to analyze organosulfur compounds (OSCs) in coffee. A comparison between conventional gas chromatography and comprehensive gas chromatography (GCXGC) showed that GCXGC improved the identification of OSCs in coffee. Chiral gas chromatography (GC-GC) was developed to analyze 2-methyltetrahydrothiophen-3-one (2-MTHT), a chiral compound with known aroma contribution. The enantiomer ratio of 2-MTHT in brewed coffees was found to be 1.56 (R/S), indicating that (R)-2-MTHT is the predominant enantiomer with a lower odor threshold.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Analytical
Keran Su, Christina Shu Min Liew, Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Jingcan Sun, Kim Huey Ee, Shao Quan Liu, Benjamin Lassabliere, Lionel Jublot, Bin Yu
Summary: In this study, an improved headspace-stir bar sorptive extraction was developed to extract volatile compounds with different polarities in a short time. Extraction conditions were selected and optimized using response surface methodology, and the addition of a cold stir bar further shortened the extraction time to 1 minute. The effect of different ethanol concentrations and salt additions on extraction efficiency was also studied, and 10% ethanol concentration with no salt addition provided the highest extraction efficiency for most compounds. The feasibility of the high-throughput extraction condition was verified using volatile compounds spiked in a honeybush infusion.
Article
Biotechnology & Applied Microbiology
Mei Zhi Alcine Chan, Li Ting Tan, Shermaine Wan Qing Heng, Shao Quan Liu
Summary: In this study, the viabilities of different probiotic lactobacilli strains in coffee brews were enhanced by co-culturing with the probiotic yeast, Saccharomyces boulardii CNCM-I745. The co-cultured lactobacilli showed higher survival rates and metabolic activities compared to individually cultured lactobacilli in the coffee brews. Co-culturing also led to the accumulation of yeast-derived and lactobacilli-derived metabolites, while maintaining the bioactive components and antioxidant capacities of coffee. The findings suggest that S. boulardii CNCM-I745 is effective in improving the shelf stability of probiotic foods.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Houshmand Sharafi, Elahe Divsalar, Zeinab Rezaei, Shao-Quan Liu, Mehran Moradi
Summary: Metabolic by-products, known as postbiotics, produced by probiotics and other beneficial microorganisms, especially lactic acid bacteria, have gained popularity as a viable alternative for improving food quality and safety. These postbiotics, in dry and liquid forms, can be easily incorporated into food formulations and packaging materials, showcasing antimicrobial and antioxidant effects through the presence of various antimicrobial substances. They can effectively control the growth of pathogens and spoilage microorganisms, thereby extending the shelf life of food products. Furthermore, postbiotics are considered a safer and more sustainable substitute for synthetic preservatives and can be readily implemented by food manufacturers without major modifications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xingwei Wang, Xinshuo Wang, Xiaoming Zhang, Shaoquan Liu, Jingyang Yu, Heping Cui, Shuqin Xia, Chi -Tang Ho
Summary: This study investigated the evolution and formation mechanisms of aroma and taste-active compounds in traditional pork cuisines during pan-heating. The results showed that the unsaturation of fatty acids decreased and the content of free radicals and secondary oxidation products increased with increasing temperature. The addition of spices and increased heating temperature led to continuous increments in the content and diversity of volatile compounds, while the accumulation of low-molecular-weight peptides, free amino acids, and nucleotides contributed to the desired taste quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: This study investigates the characteristics of camel milk-soy yogurt prepared with different starter culture strains and different storage periods. The results show that the starter culture strain and storage period significantly affect the properties of the yogurt, and the supplementation level of soy extract also plays a role in the characteristics of the yogurt, especially after 21 days of storage.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Shuoyu Chen, Fanxin Zhang, Edwin Ananta, Jeroen Andre Muller, Youyun Liang, Yuan Kun Lee, Shaoquan Liu
Summary: This study investigated the flavor impact of fermented wheat-gluten using different strains of microbes. It was found that the production of lactic acid and certain amino acids varied depending on the strain used. Different volatile compounds were also detected in samples fermented with different strains, suggesting the potential to produce sauces with different flavor profiles.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu
Summary: This study evaluated the potential of using soy whey as a substrate for the production of a biofortified beverage through fermentation with propionic acid bacteria (PAB). The results showed that certain PAB demonstrated superior growth, acid production, and vitamin B-12 enrichment capabilities. This study highlighted the potential of PAB fermentation in enhancing the nutritional value of beverages or functional ingredients.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Mohammad Tarique, Abdelmoneim H. Ali, Jaleel Kizhakkayil, Ren-You Gan, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: The objective of this research was to explore the functional qualities of two EPSs produced by recently discovered LAB (Lactobacillus delbrueckii (EPS-LB3) and Lacticaseibacillus rhamnosus (EPS-MLB3)) that have potential probiotic benefits. The study found that these EPSs have antioxidant, antimicrobial, antibiofilm, and antiproliferative activities, as well as positive effects on the gut microbiome.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Article
Chemistry, Applied
Cikun Liu, Lishi Wang, Han Chen, Pei Gao, Yanshun Xu, Wenshui Xia, Shao-Quan Liu
Summary: In this study, Pickering emulsions were successfully fabricated by tailoring protein-polysaccharide complexes. The addition of konjac glucomannan (KGM) improved the stability and interfacial properties of the emulsions, resulting in smaller droplets coated with a uniform and dense interface layer. Furthermore, the KGM-SPs combination endowed the emulsions with superior viscoelastic properties. The emulsions prepared with SPs and KGM remained comparatively stable under various conditions, such as storage, heating, and freeze-thawing.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu
Summary: UPLC-Q-TOF-MS was used to analyze the non-volatile components of green teas fermented with probiotic yeast and lactic acid bacteria. The study found changes in flavone glycosides and flavone aglycones, as well as the production of two bioactive LAB metabolites in co-cultured teas.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
