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Yang H, Shen L, Li Y, Wu S, Zhang X, Yang X. Non-targeted metabolomic analysis reveals the mechanism of quality formation of citrus flower-green tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5807-5815. [PMID: 38380915 DOI: 10.1002/jsfa.13405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 02/22/2024]
Abstract
BACKGROUND Citrus flower-green tea (CT) is a scented tea processed from green tea (GT) and fresh citrus flower, which is favored by consumers due to its potential health benefits and unique citrus flavor. This study evaluated the quality of CT and revealed the mechanism of its quality formation. RESULTS The CT had a significant citrus flavor and a good antioxidant activity, and its sensory quality was superior to that of GT. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis revealed that the scenting process resulted in a significant increase of alkenes such as β-pinene, trans-β-ocimene, α-farnesene, isoterpinolene, and γ-terpinene, as well as a significant decrease of alcohols such as α-terpineol, l-menthol, and linalool in CT in comparison with GT. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis revealed that the levels of flavonoids (such as neohesperidin, hesperidin, tangeritin, hesperetin 5-O-glucoside, and nobiletin) and alkaloids (such as trigonelline and theobromine) in CT increased significantly after scenting process, while the levels of amino acids (such as valine and l-phenylalanine) and organic acids (such as ascorbic acid) decreased significantly. CONCLUSION These observations showed that the scenting process promoted the absorption of aroma from citrus flowers by GT and the changes in its non-volatile metabolites, leading to the formation of citrus flavor quality in CT. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hui Yang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Lan Shen
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Yuren Li
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Shenqun Wu
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Xiaoyu Zhang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Xiaoping Yang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
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Li Y, Wei J, Zhu S, Zhou X, Zhou Y, Wang M. Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography-mass spectrometry combined with chemometrics and multivariate statistical analysis. Food Chem X 2024; 22:101475. [PMID: 38827020 PMCID: PMC11140191 DOI: 10.1016/j.fochx.2024.101475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 04/23/2024] [Accepted: 05/13/2024] [Indexed: 06/04/2024] Open
Abstract
In this study, the volatile components in 40 samples of Tartary buckwheat and common buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile substances were identified, among which aldehydes and hydrocarbons were the main volatile components. Odor activity value analysis revealed 26 aromatic compounds, with aldehydes making a significant contribution to the aroma of buckwheat. Seven key compounds that could be used to distinguish Tartary buckwheat from common buckwheat were identified. The orthogonal partial least squares-discriminant analysis was effectively used to classify Tartary buckwheat and common buckwheat from different producing areas. This study provides valuable information for evaluating buckwheat quality, breeding high-quality varieties, and enhancing rational resource development.
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Affiliation(s)
- Yunlong Li
- Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, Shanxi, China
| | - Jianan Wei
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Siyi Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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Xiao H, Tian Y, Yang H, Zeng Y, Yang Y, Yuan Z, Zhou H. Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation. Food Chem 2024; 457:140119. [PMID: 38936125 DOI: 10.1016/j.foodchem.2024.140119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/29/2024]
Abstract
High-mountain green tea, where the first new leaf hasn't yet unfurled, is prized for perceived superior quality, but this hasn't yet been verified by experimentation. Electronic sensors, whole metabolomics and sensory evaluation were employed to assess the quality of yymj (tea buds with a newly unfurled leaf) and qymj (tea buds without new leaves). The qymj proved to have significant advantages in aroma, color and shape, but still had some shortcomings in umami, bitterness and sourness. Differences in the content of volatile organic compounds (including alcohols, hydrocarbons and lipids) and nonvolatile organic compounds (flavonoids, amino acids, sugars, and phenolic acids) quality of high-mountain green teas with different maturity levels and provides well explained these quality differences. This study establishes a systematic approach to study the quality of high-mountain green tea at different maturity levels, and provides important reference information for consumers, governments and tea farmers.
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Affiliation(s)
- Hongshi Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yun Tian
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Hui Yang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yajuan Zeng
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yang Yang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Zhihui Yuan
- College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China.
| | - Haiyan Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China.
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4
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Dáger-López D, Chenché Ó, Ricaurte-Párraga R, Núñez-Rodríguez P, Bajaña JM, Fiallos-Cárdenas M. Advances in the Production of Sustainable Bacterial Nanocellulose from Banana Leaves. Polymers (Basel) 2024; 16:1157. [PMID: 38675076 PMCID: PMC11054657 DOI: 10.3390/polym16081157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/16/2024] [Accepted: 03/18/2024] [Indexed: 04/28/2024] Open
Abstract
Interest in bacterial nanocellulose (BNC) has grown due to its purity, mechanical properties, and biological compatibility. To address the need for alternative carbon sources in the industrial production of BNC, this study focuses on banana leaves, discarded during harvesting, as a valuable source. Banana midrib juice, rich in nutrients and reducing sugars, is identified as a potential carbon source. An optimal culture medium was designed using a simplex-centroid mixing design and evaluated in a 10 L bioreactor. Techniques such as Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA) were used to characterize the structural, thermal, and morphological properties of BNC. Banana midrib juice exhibited specific properties, such as pH (5.64), reducing sugars (15.97 g/L), Trolox (45.07 µM), °Brix (4.00), and antioxidant activity (71% DPPH). The model achieved a 99.97% R-adjusted yield of 6.82 g BNC/L. Physicochemical analyses revealed distinctive attributes associated with BNC. This approach optimizes BNC production and emphasizes the banana midrib as a circular solution for BNC production, promoting sustainability in banana farming and contributing to the sustainable development goals.
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Affiliation(s)
- David Dáger-López
- Facultad de Ciencias e Ingeniería, Universidad Estatal de Milagro, Milagro 091050, Ecuador; (D.D.-L.); (Ó.C.); (R.R.-P.)
| | - Óscar Chenché
- Facultad de Ciencias e Ingeniería, Universidad Estatal de Milagro, Milagro 091050, Ecuador; (D.D.-L.); (Ó.C.); (R.R.-P.)
| | - Rayner Ricaurte-Párraga
- Facultad de Ciencias e Ingeniería, Universidad Estatal de Milagro, Milagro 091050, Ecuador; (D.D.-L.); (Ó.C.); (R.R.-P.)
| | - Pablo Núñez-Rodríguez
- Facultad de Ciencias Agrarias, Campus Milagro, Universidad Agraria del Ecuador, Milagro 091050, Ecuador; (P.N.-R.); (J.M.B.)
| | - Joaquin Morán Bajaña
- Facultad de Ciencias Agrarias, Campus Milagro, Universidad Agraria del Ecuador, Milagro 091050, Ecuador; (P.N.-R.); (J.M.B.)
| | - Manuel Fiallos-Cárdenas
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil 090902, Ecuador
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Jakubczyk K, Nowak A, Muzykiewicz-Szymańska A, Kucharski Ł, Szymczykowska K, Janda-Milczarek K. Kombucha as a Potential Active Ingredient in Cosmetics-An Ex Vivo Skin Permeation Study. Molecules 2024; 29:1018. [PMID: 38474530 DOI: 10.3390/molecules29051018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/22/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
Kombucha is a non-alcoholic beverage, that is increasingly used in the cosmetic industry. The available literature reports the positive effects of kombucha on the skin, in particular its antioxidant action. However, there is a lack of information on skin permeation and the accumulation of active ingredients showing such effects. Skin aging is largely dependent on oxidative stress, therefore in our study we assessed the ex vivo permeation of two types of kombucha (green and black tea) through porcine skin. The antioxidant activity (DPPH, ABTS, FRAP methods) and total polyphenol content of these extracts were determined before and after permeation testing. Moreover, the content of selected phenolic acids as well as caffeine was assessed. Skin permeation was determined using a Franz diffusion cell. The antioxidant activity of both Kombuchas was found to be high. In addition, gallic acid, chlorogenic acid, protocatechuic acid, coumaric acid, m-hydroxybenzoic acid, and caffeine were identified. A 24-h ex vivo study showed the permeation of some phenolic acids and caffeine and their accumulation in the skin. Our results confirm the importance of studying the skin permeation of what are still little known ingredients in cosmetic preparations. Evaluation of the accumulation of these ingredients can guarantee the efficacy of such preparations.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
| | - Anna Nowak
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Anna Muzykiewicz-Szymańska
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Łukasz Kucharski
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Kinga Szymczykowska
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
| | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
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6
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Zheng XT, Zeng XY, Lin XL, Chen DS, Li Y, Huang JJ, Yu ZC, Zhu H. Exploring aromatic components differences and composition regularity of 5 kinds of these 4 aroma types Phoenix Dancong tea based on GC-MS. Sci Rep 2024; 14:2727. [PMID: 38302602 PMCID: PMC10834424 DOI: 10.1038/s41598-024-53307-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 01/30/2024] [Indexed: 02/03/2024] Open
Abstract
Different aromatic components do indeed give different tea flavors. There is still little research on whether there is a certain regularity in the combination and content of aromatic components in different aroma types of Phoenix Dancong (PDC) tea. This potential regularity may be a key factor in unraveling the relationship between reproduction and evolution in PDC tea. Here, the 5 kinds of these 4 aroma types PDC tea (Zhuye, Tuofu, Jianghuaxiang, Juduo, Yashixiang) were used as research materials in this study, the headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the aromatic components of these PDC teas. The results showed a total of 36 aromatic components identified in this study. When conducting cluster analysis, it was found that similarity degree arrangement sequence of 5 PDC teas was Juduo, Tuofu, Yashixiang, Zhuye and Jianghuaxiang. Among these aromatic components, the 7,9-Di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione, the 2-Cyclopenten-1-one, 3-methyl-2-(2-pentenyl)-,(Z)-, the 2,4-Di-tert-butylphenol, the 3,7-dimethyl-1,5,7-Octatrien-3-ol, and the 2-Furanmethanol,5-ethenyltetrahydro-.alpha.,.alpha.,5-trimethyl-,cis- are common to 5 PDC teas. This study aims to elucidate the similarities in the aromatic components of 5 PDC teas, revealing the major aroma-endowed substances of various aroma, and providing theoretical reference for further exploring the relationship between aroma type discrimination, variety selection, and evolution of PDC teas.
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Affiliation(s)
- Xiao-Ting Zheng
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Xing-Yao Zeng
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Xiao-Ling Lin
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Dan-Sheng Chen
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Yun Li
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Jian-Jian Huang
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Zheng-Chao Yu
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China.
| | - Hui Zhu
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China.
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7
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Guo Y, Shen Y, Hu B, Ye H, Guo H, Chu Q, Chen P. Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:3707. [PMID: 37960063 PMCID: PMC10648715 DOI: 10.3390/plants12213707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The "mellow" taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the "astringent" taste. "Kokumi" contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a "pure" and "clean and refreshing" aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the "chestnut" flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the "fresh" flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.
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Affiliation(s)
| | | | | | | | | | | | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (Y.G.); (Y.S.); (B.H.); (H.Y.); (H.G.); (Q.C.)
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8
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Wen S, Sun L, Zhang S, Chen Z, Chen R, Li Z, Lai X, Zhang Z, Cao J, Li Q, Sun S, Lai Z, Li Q. The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics. Food Res Int 2023; 172:113137. [PMID: 37689901 DOI: 10.1016/j.foodres.2023.113137] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/30/2023] [Accepted: 06/12/2023] [Indexed: 09/11/2023]
Abstract
Aroma is a crucial determinant of tea quality. While some studies have examined the aroma of yellow tea, there are no reports of the difference and formation mechanism of aroma quality between yellow and green teas from the same tea tree variety. This study employed gas chromatography-mass spectrometry to investigate the difference and formation mechanism of the aroma of yellow and green tea at the omics level, based on sensory evaluation. The sensory evaluation revealed that green tea has a distinct faint scent and bean aroma, while yellow tea, which was yellowed for 48 h, has a noticeable corn aroma and sweet fragrance. A total of 79 volatile metabolites were detected in the processing of yellow and green tea, covering 11 subclasses and 27 were differential volatile metabolites. Benzoic acid, 2-(methylamino-), methyl ester, terpinen-4-ol ethanone, 1-(1H-pyrrol-2-yl-), 3-penten-2-one, 4-methyl- and benzaldehyde were characteristic components of the difference in aroma quality between green and yellow teas. Eleven volatile metabolites significantly contributed to the aroma quality of green and yellow teas, especially acetic acid, 2-phenylethyl ester, with rose and fruity aromas. KEGG enrichment analysis showed that the arginine and proline metabolism might be the key mechanism of aroma formation during green and yellow teas' processing. These finding provide a theoretical basis way for the aroma formation of green and yellow teas.
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Affiliation(s)
- Shuai Wen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Lingli Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Suwan Zhang
- College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China.
| | - Zhongzheng Chen
- College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China.
| | - Ruohong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhigang Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Xingfei Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhenbiao Zhang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Junxi Cao
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Qian Li
- Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Shili Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhaoxiang Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Qiuhua Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
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Wei R, Qian L, Kayama K, Wu F, Su Z, Liu X. Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters. Food Chem X 2023; 18:100657. [PMID: 37025417 PMCID: PMC10070511 DOI: 10.1016/j.fochx.2023.100657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/12/2022] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with the lowest starch digestibility. Adding matcha to rice cakes inhibited the in vitro starch digestion, and a significant decrease in the expected glycemic index (eGI) and an increase in resistant starch (RS) were observed. Besides, according to the results of sensory evaluation, an optimized formulation of matcha rice cake was expected to contain 1.6% matcha, 82% water and steamed for 39 min. These findings suggest that matcha could be a favorable food additive to improve both the flavour and nutritional value of steamed rice cake.
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Wang Z, Ahmad W, Zhu A, Geng W, Kang W, Ouyang Q, Chen Q. Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis. ULTRASONICS SONOCHEMISTRY 2023; 94:106339. [PMID: 36842214 PMCID: PMC9984899 DOI: 10.1016/j.ultsonch.2023.106339] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/29/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
The current work combines headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) with multivariate analysis fusion metabonomics for examining metabolite profile changes. The correlation with metabolic pathways during the fermentation of kombucha tea were comprehensively explored. For optimizing the fermentation process, ultrasound-assisted factors were explored. A total of 132 metabolites released by fermented kombucha were detected by HS-SPME-GC/MS. We employed the principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) to present the relationship between aroma components and fermentation time, of which the first two principal components respectively accounted for 60.3% and 6.5% of the total variance. Multivariate statistical analysis showed that during the fermentation of kombucha tea, there were significant differences in the phenotypes of metabolites in the samples, and 25 characteristic metabolites were selected as biomarkers. Leaf alcohol was first proposed as the characteristic volatile in the fermentation process of kombucha. Furthermore, we addressed the generation pathways of characteristic volatiles, their formation mechanisms, and the transformational correlation among them. Our findings provide a roadmap for future kombucha fermentation processing to enhance kombucha flavor and aroma.
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Affiliation(s)
- Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Waqas Ahmad
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Afang Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wenhui Geng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect sensory perception were identified. Ulva sp. and Laminaria sp. were fermented and generally recognized as safe microorganisms, and the profile of volatile compounds in the fermented seaweeds was investigated using headspace solid-phase microextraction with gas chromatography–mass spectrometry. Volatile compounds, including ketones, aldehydes, alcohols, and acids, were identified during seaweed fermentation. Compared with lactic acid bacteria fermentation, Bacillus subtilis fermentation could enhance the total ketone amount in seaweeds. Saccharomyces cerevisiae fermentation could also enhance the alcohol content in seaweeds. Principal component analysis of volatile compounds revealed that fermenting seaweeds with B. subtilis or S. cerevisiae could reduce aldehyde contents and boost ketone and alcohol contents, respectively, as expected. The odor of the fermented seaweeds was described by using GC–olfactometry, and B. subtilis and S. cerevisiae fermentations could enhance pleasant odors and reduce unpleasant odors. These results can support the capability of fermentation to improve the aromatic profile of seaweeds.
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Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water. Heliyon 2022; 9:e12638. [PMID: 36816296 PMCID: PMC9932355 DOI: 10.1016/j.heliyon.2022.e12638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 11/23/2022] [Accepted: 12/20/2022] [Indexed: 12/27/2022] Open
Abstract
The influences of four types of brewing waters including tap water (TAP), alkaline ionized water (ALK), magnetized water (MAG) and mineral water (MIN), and two brands of commercial green tea (L and T) on quality characteristics of tea infusions were studied. The Oxidation Reduction Potential (ORP) values of the brewing waters was TAP > MAG, MIN > ALK. After brewing, all infusions showed a significant drop (p < 0.05) in pH values. The pH of original brewing waters of ALK (8.64) was the highest as compared to other waters, whereas L-MIN (pH 6.63) and T-MIN (pH 5.82) showed the highest pH values after brewing. Overall, the quality characteristics of green tea infusions were influenced by the brands of tea and the types of brewing water used. MAG was the most superior brewing water in extracting the green tea. Evidenced by total phenolic and flavonoids contents, both L-MAG and T-MAG infusions were superior in extracting antioxidative compounds as compared to other tea infusions. In addition, T-MAG infusion was the least astringent (P < 0.05) and scored the highest (P < 0.05) overall acceptability ( 5.40 ) by sensory panelists.
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Tongsai S, Jangchud K, Jangchud A, Tepsongkroh B, Boonbumrung S, Prinyawiwatkul W. Relationship between sensory and chemical properties of Assam green teas under different pan‐firing and rolling time conditions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saynamphung Tongsai
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Kamolwan Jangchud
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Benjarat Tepsongkroh
- Department of Food science and Technology Faculty of Science and Technology Thammasat University Pathum Thani 12120 Thailand
| | - Sumitra Boonbumrung
- Institute of Food Research and Product Development Kasetsart University Bangkok 10900 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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14
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Cui J, Zhai X, Guo D, Du W, Gao T, Zhou J, Schwab WG, Song C. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:279-288. [PMID: 34932338 DOI: 10.1021/acs.jafc.1c06473] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, β-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and β-cyclocitral were identified as key odorants of XYMJ based on GC-O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ.
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Affiliation(s)
- Jilai Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Danyang Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Wenkai Du
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Ting Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Jie Zhou
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China
| | - Wilfried G Schwab
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
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15
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Jiang CK, Liu ZL, Li XY, Ercisli S, Ma JQ, Chen L. Non-Volatile Metabolic Profiling and Regulatory Network Analysis in Fresh Shoots of Tea Plant and Its Wild Relatives. FRONTIERS IN PLANT SCIENCE 2021; 12:746972. [PMID: 34659317 PMCID: PMC8519607 DOI: 10.3389/fpls.2021.746972] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Accepted: 08/31/2021] [Indexed: 06/13/2023]
Abstract
There are numerous non-volatile metabolites in the fresh shoots of tea plants. However, we know little about the complex relationship between the content of these metabolites and their gene expression levels. In investigating this, this study involved non-volatile metabolites from 68 accessions of tea plants that were detected and identified using untargeted metabolomics. The tea accessions were divided into three groups from the results of a principal component analysis based on the relative content of the metabolites. There were differences in variability between the primary and secondary metabolites. Furthermore, correlations among genes, gene metabolites, and metabolites were conducted based on Pearson's correlation coefficient (PCC) values. This study offered several significant insights into the co-current network of genes and metabolites in the global genetic background. Thus, the study is useful for providing insights into the regulatory relationship of the genetic basis for predominant metabolites in fresh tea shoots.
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Affiliation(s)
- Chen-Kai Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, China
- State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Zhi-Long Liu
- Lishui Academy of Agricultural and Forestry Sciences, Lishui, China
| | - Xuan-Ye Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
| | - Jian-Qiang Ma
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Liang Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, China
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16
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Screening of Volatile Compounds in Mate (Ilex paraguariensis) Tea—Brazilian Chimarrão Type—By HS-SPDE and Hydrodistillation Coupled to GC-MS. SEPARATIONS 2021. [DOI: 10.3390/separations8090131] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The volatile fraction of mate (Ilex paraguariensis) tea—specifically Brazilian chimarrão type, which has an odor profile comprising distinctive fresh, green, grass, and herbal notes—was investigated. Hydrodistillation in a Clevenger apparatus was employed in order to extract volatiles from the tea matrix. Headspace–solid-phase dynamic extraction (HS-SPDE) was employed to extract the volatiles from two types of infusions of this tea—a simple single infusion and a traditional preparation of consecutive infusions. Volatiles were analyzed by gas chromatography–flame ionization detection/mass spectrometry (GC-FID/MS). In total, 85 compounds were either identified or tentatively identified and semi-quantified. Semi-quantification comprised peak area integration of all the peaks (including the unidentified ones) in the chromatogram. Results obtained by hydrodistillation and by HS-SPDE were distinct, covering mostly different ranges of volatility and showing only 15 compounds in common. The identified compounds had their respective average and minimum odor thresholds and odor characteristics compiled from the literature. Several major compounds considered as key odorants in other mate tea products were not detected or only present at low levels in the samples of this research. Approximately half of the odorants identified in these samples were commonly reported in different mate tea types; the remaining 41 molecules—predominantly terpenoids (isoprenoids)—could be listed as specific to the Brazilian chimarrão type and are suggested to underlie its typical freshness.
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17
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Xu C, Liang L, Li Y, Yang T, Fan Y, Mao X, Wang Y. Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111055] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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18
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Data on the docking of phytoconstituents of betel plant and matcha green tea on SARS-CoV-2. Data Brief 2021; 36:107049. [PMID: 33869690 PMCID: PMC8043915 DOI: 10.1016/j.dib.2021.107049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 03/19/2021] [Accepted: 04/07/2021] [Indexed: 12/26/2022] Open
Abstract
Betel (Piper betle L.) and green tea (Camellia sinensis (L) O. Kuntze) have been used for a long time as traditional medicine. The docking of phytoconstituents contained in the betel plant was evaluated against Mpro, and matcha green tea was evaluated against five target receptors of SARS-CoV-2 as follows: spike ectodomain structure (open state), receptor-binding domain (RDB), main protease (Mpro), RNA-dependent RNA polymerase (RdRp), dan papain-like protease (PLpro). The evaluation was carried out based on the value of binding-free energy and the types of interactions of the amino acids at the receptors that interact with the ligands.
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19
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Song NE, Kim MK, Lee KG, Jang HW. Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception. Food Res Int 2021; 141:109942. [PMID: 33641948 DOI: 10.1016/j.foodres.2020.109942] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 11/06/2020] [Accepted: 11/27/2020] [Indexed: 10/22/2022]
Abstract
This study aimed to comparatively analyze the volatile flavor of rooibos tea (Aspalathus linearis) obtained by two commonly used flavor extraction methods, simultaneous distillation-extraction (SDE) and steam distillation under reduced pressure (DRP). The tea obtained by the two extraction methods, were analyzed by gas chromatography-mass spectrometry to identify volatile aroma-related compounds. Descriptive sensory analysis of the extracted rooibos tea flavor was carried out by a trained panel (n = 7). Fifty volatile compounds were identified, including 26 and 25 aroma-active compounds by SDE (45.9 µg/g) and DRP (37.5 µg/g), respectively. SDE recovered larger quantities of alcohols, acids, and esters, whereas DRP was useful for analyzing thermally unstable volatile compounds, including various alcohols, aldehydes, and hydrocarbons. Descriptive sensory analysis revealed that ketones and phenolic compounds may be responsible for the sensory attributes woody and grassy green, whereas the aldehydes and acidic compounds may contribute to floral and fruity.
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Affiliation(s)
- Nho-Eul Song
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Republic of Korea
| | - Mina K Kim
- Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk 54896, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Hae Won Jang
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Science and Biotechnology, Sungshin Women's University, 55, Dobong-ro 76 ga-gil, Gangbuk-gu, Seoul 01133, Republic of Korea.
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20
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Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03514-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Hariyadi DM, Tedja CA, Zubaidah E, Yuwono SS, Fibrianto K. Optimization of brewing time and temperature for caffeine and tannin levels in Dampit coffee leaf tea of Robusta (Coffea canephora) and Liberica (Coffea liberica). POTRAVINARSTVO 2020. [DOI: 10.5219/1212] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Coffee constitutes a plant product high in economic value. Extremely abundant throughout Indonesia, different varieties can be found in each region. Coffee leaves represent a by-product of coffee production which are disposed of without being subjected to further processing. One advantage of coffee leaf waste is that it can be made into coffee leaf tea, to prevent various diseases. The caffeine and tannin content can be optimized by temperature and brewing time. Research on coffee leaf tea remains limited, with little study of Liberica coffee leaf tea. This investigation was to determine the optimal brewing time and temperature of Robusta (Coffea canephora) and Liberica (Coffea liberica) coffee leaf tea. This research used the Response Surface Methodology (RSM) method with Central Composite Design (CCD). Data analysis using RSM method was conducted incorporating two factors. The first factor was the brewing temperature with a minimum value of 91 °C and a maximum value of 99 °C. The second factor was brewing time with minimum and maximum values of three and seven minutes respectively. Identifying the optimal treatment was based on two factors, caffeine and tannin content. Optimized processes were applied to conduct organoleptic tests on 110 untrained panelists using the Rate-All-That-Apply (RATA) method to highlight the majority attributes experienced by the panelists. The optimal brewing temperature and duration for robusta coffee leaf tea were 93.43 °C and 4.80 minutes which produced caffeine and tannin levels of 74.90 mg.100mL-1 and 293.01 µg.g-1 respectively. In contrast, in the case of Liberica coffee leaf tea, the optimal brewing conditions comprised a temperature of 91.65 °C and duration of 4.84 minutes which produced caffeine and tannin levels of 72.52 mg.100mL-1 and 415.87 µg.g-1. Results of sensory analysis showed that the majority produced five significant characteristics, namely: sweet flavor, fire flavor, sweet taste, bitter taste and astringent mouthfeel.
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22
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Das PR, Kim Y, Hong SJ, Eun JB. Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques. Food Chem 2019; 296:69-77. [DOI: 10.1016/j.foodchem.2019.05.194] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 05/26/2019] [Accepted: 05/28/2019] [Indexed: 11/26/2022]
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23
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Choi YJ, Yong S, Lee MJ, Park SJ, Yun YR, Park SH, Lee MA. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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24
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Xu M, Wang J, Zhu L. The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics. Food Chem 2019; 289:482-489. [PMID: 30955639 DOI: 10.1016/j.foodchem.2019.03.080] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 03/03/2019] [Accepted: 03/17/2019] [Indexed: 01/20/2023]
Abstract
Electronic nose (E-nose), electronic tongue (E-tongue) and electronic eye (E-eye) combined with chemometrics methods were applied for qualitative identification and quantitative prediction of tea quality. Main chemical components, such as amino acids, catechins, polyphenols and caffeine were measured by traditional methods. Feature-level fusion strategy for the integration of the signals was introduced to integrate the E-nose, E-tongue and E-eye signals, aiming at improving the performances of identification and prediction models. Perfect results with an accuracy of 100% were obtained for qualitative identification of tea quality grades, based on fusion signals by support vector machine and random forest. Quantitative models were established for predicting the contents of the chemical components based on independent electronic signals and fusion signals by partial least squares regression, support vector machine and random forest. Random forest based on the fusion signals achieved the best performance in predicting the concentration of those chemical components.
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Affiliation(s)
- Min Xu
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China.
| | - Luyi Zhu
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China
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25
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Kim MK, Lee MA, Lee KG. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability. Food Sci Biotechnol 2018; 27:1265-1273. [PMID: 30319834 PMCID: PMC6170288 DOI: 10.1007/s10068-018-0387-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 04/18/2018] [Accepted: 04/20/2018] [Indexed: 12/28/2022] Open
Abstract
In this study, two prototype radish-based kimchi were developed for Chinese consumer market. The major difference between these samples was the liquid used during the salting stage. Kimchi 1 was salted in soy sauce while Kimchi 2 was salted in saline water. The quality factor differences were observed in Brix (°Brix), salinity, and capsaicin levels (p < 0.05). The volatile flavor analysis revealed that a different flavor profile was noted between the two kimchi samples; however, this did not influence consumer acceptance. The overall liking scores for Kimchi 1 and Kimchi 2 were 6.2 and 6.1, respectively, based on a 9-pt hedonic scale (p > 0.05). Current work presented two different prototypes of radish-based Kimchi developed for Chinese consumers. Slight differences were observed between the two radish-based kimchi samples, yet these differences did not influence consumer hedonic responses.
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Affiliation(s)
- Mina K. Kim
- Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, 54896 Republic of Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 503-360 Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea
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26
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Development of an objective measure of quality and commercial value of Japanese-styled green tea ( Camellia L. sinensis): the Quality Index Tool. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:2926-2934. [PMID: 30065401 DOI: 10.1007/s13197-018-3210-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2017] [Accepted: 05/09/2018] [Indexed: 12/13/2022]
Abstract
A novel approach to evaluate the commercial value of green tea products is explored in this paper. The green tea Quality Index Tool (QI-Tool) is based on high performance liquid chromatography (HPLC), capable of identifying and understanding the constituents that are important to create superior consumer and commercially valuable green tea beverages in the Japanese-style. This tool will allow producers to better identify a product's potential value within the various levels of green tea retail quality structure. Via the quantification of theanine, caffeine and the catechins: epicatechin (EC), epicatechin gallate (ECG), epigallocatchin (EGC), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG) within a green tea beverage, the QI-Tool provides categorisation of a product against the green tea market retail competitive set. This allows a better understanding of the product's potential commercial value, as well as a comparison to other products within that market category. The QI-Tool is an alternative and promising method for objectively evaluating commercial value of green tea products using HPLC analysis.
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27
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Mao A, Su H, Fang S, Chen X, Ning J, Ho C, Wan X. Effects of roasting treatment on non-volatile compounds and taste of green tea. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13853] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ajing Mao
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Huan Su
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Shimao Fang
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Xu Chen
- School of Tea and Food Science and Technology; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Chitang Ho
- Department of Food Science; Rutgers University; New Brunswick NJ USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
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