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Feng W, Zhou H, Xiong Z, Sheng C, Xia D, Zhang J, Li T, Wei Y, Deng WW, Ning J. Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science. Food Chem X 2024; 23:101534. [PMID: 38911473 PMCID: PMC11192980 DOI: 10.1016/j.fochx.2024.101534] [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: 02/02/2024] [Revised: 05/19/2024] [Accepted: 06/02/2024] [Indexed: 06/25/2024] Open
Abstract
Lu'an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea made from three different tea varieties, namely, 'Anhui1' (AH1), 'Quntizhong' (QTZ), and 'Shuchazao' (SCZ), using molecular sensory science and metabolomics techniques. The results showed that AH1 had a strong floral aroma and the strongest umami flavor, while QTZ had a distinct roasted aroma and a mellow taste. SCZ had a cooked corn-like aroma and the highest bitterness and astringency owing to the high tea polyphenol contents and low free amino acid contents. The study also identified 12 key aroma-active compounds, with trans-beta-ionone and 2-ethyl-3,5-dimethyl-pyrazine contributing the most to floral and roasted aromas, respectively. The results of this study provide a theoretical and practical basis for selecting and breeding high-quality varieties of LAGP tea and stabilizing its quality.
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Affiliation(s)
- Wanzhen Feng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Huan Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Zhichao Xiong
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Caiyan Sheng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Dongzhou Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- Lushan Botanical Garden, Chinese Academy of Sciences, Jiujiang 332900, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
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Liang Y, Wang Z, Zhang L, Dai H, Wu W, Zheng Z, Lin F, Xu J, Huang Y, Sun W. Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea. Food Chem 2024; 455:139931. [PMID: 38850976 DOI: 10.1016/j.foodchem.2024.139931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 05/24/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
In this study, we characterized the aroma profiles of different Rougui Wuyi rock tea (RGWRT) aroma types and identified the key aroma-active compounds producing these differences. The roasting process was found to have a considerable effect on the aroma profiles. Eleven aroma compounds, including linalool, β-ionone, geraniol, indole, and (E)-nerolidol, strongly affected the aroma profiles. An RGWRT aroma wheel was constructed. The rich RGWRT aroma was found to be dominated by floral, cinnamon-like, and roasty aromas. Human olfaction was correlated with volatile compounds to determine the aromatic characteristics of these compounds. Most key aroma-active compounds were found to have floral, sweet, and herbal aromas (as well as some other aroma descriptors). The differences in key compounds of different aroma types were found to result from the methylerythritol phosphate, mevalonic acid and shikimate metabolic pathways and the Maillard reaction. Linalool, geraniol, and (E,E)-2,4-heptadienal were found to spontaneously bind to olfactory receptors.
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Affiliation(s)
- Yilin Liang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lingzhi Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Haomin Dai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weiwei Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhiqiang Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Fuming Lin
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China
| | - Jie Xu
- Wuyi Star Tea Industrial Company Limited, Wuyishan 354301, China
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China.
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Yan H, Li WX, Zhu YL, Lin ZY, Chen D, Zhang Y, Lv HP, Dai WD, Ni DJ, Lin Z, Zhu Y. Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas. Food Chem 2024; 448:139067. [PMID: 38547713 DOI: 10.1016/j.foodchem.2024.139067] [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: 12/01/2023] [Revised: 02/24/2024] [Accepted: 03/16/2024] [Indexed: 04/24/2024]
Abstract
The Fujian and Yunnan provinces in China are the most representative origins of white tea. However, the key differences in the chemical constituents of the two white teas have rarely been revealed. In this study, a comprehensive comparison of the aroma profiles, chiral volatiles, and glycosidically bound volatiles (GBVs) in Fujian and Yunnan white teas was performed, and 174 volatiles and 28 enantiomers, including 22 volatiles and six GBVs, were identified. Linalool, linalyl-β-primeveroside (LinPrim), and α-terpineol presented the opposite dominant configurations in Fujian and Yunnan white teas, and the chiral GBVs were firstly quantified with significant differences in the contents of R-LinPrim and β-d-glucopyranosides of (2R, 5R)-linalool oxide A and (2R, 5S)-linalool oxide B. Moreover, discrimination functions for Fujian and Yunnan white teas were created using nine key variables with excellent reliability and efficiency. These results provide a new method for objectively distinguishing authentic white teas according to geographical origin.
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Affiliation(s)
- Han Yan
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Wei-Xuan Li
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Ying-Lin Zhu
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Zhi-Yuan Lin
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Dan Chen
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Hai-Peng Lv
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Wei-Dong Dai
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - De-Jiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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4
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Niu X, Ao C, Yu J, Zhao Y, Huang H. GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types. Foods 2024; 13:1848. [PMID: 38928790 PMCID: PMC11202594 DOI: 10.3390/foods13121848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/05/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major volatiles contributing to the HX. On the other hand, most of the alcohol volatiles, such as 1-octanol, 1-octen-3-ol, 1-dodecanol, 1-hexadecanol, phenylethyl alcohol, benzyl alcohol, aldehydes and some hydrocarbons contributed more to the NX. In addition, the chemical composition analysis showed that the content of free amino acids was higher in NX green tea samples, while the content of catechins was relatively higher in HX tea samples. A proteomic analysis revealed that most of the enzymes involved in VPBs pathways, such as phenylalanine ammonialyase, peroxidase, and shikimate-O-hydroxycinnamoyl transferase, were more abundant in NX than in HX tea samples. These results laid a foundation for the aroma formation mechanism of different aroma types of baked green tea and provided some theoretical guidance for the breeding of specific aroma varieties.
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Affiliation(s)
| | | | | | | | - Haitao Huang
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (X.N.); (C.A.); (J.Y.); (Y.Z.)
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Cui J, Zhou J, Du W, Guo D, Tang X, Zhao W, Lu M, Yu K, Luo Z, Chen Y, Wang Q, Gao T, Schwab WG, Song C. Distribution of and Temporal Variation in Volatiles in Tea ( Camellia sinensis) Flowers during the Opening Stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19682-19693. [PMID: 37988651 DOI: 10.1021/acs.jafc.3c02690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
Tea (Camellia sinensis) flowers emit a large amount of volatiles that attract pollinators. However, few studies have characterized temporal and spatial variation in tea floral volatiles. To investigate the distribution of volatiles within tea flowers and their variation among opening stages, volatile components from different parts of tea flowers and different opening stages were collected by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. A total of 51 volatile compounds of eight chemical classes were identified in the tea flowers. Volatile compounds were most abundant in tea flowers of the Shuchazao cultivar. Acetophenone, 1-phenylethanol, 2-phenylethanol, and benzyl alcohol were the most abundant volatiles. Terpenes were common in the sepals, and benzoids were common in the stamens. The fatty acid derivatives were mainly distributed in the pistils and receptacles and were less abundant in the petals, sepals, and stamens. During the opening phase of tea flowers, the volatile content increased 12-fold, which mainly stemmed from the increase in benzoids. These results enhance our understanding of the formation of volatiles in tea flowers.
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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
| | - Jie Zhou
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, 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
| | - 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
| | - Xiaoyan Tang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Wei Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Mengqian Lu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Keke Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Zhengwei Luo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Yushan Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Qiang Wang
- State Key Laboratory of Tea Plant Biology and Utilization, 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
| | - Wilfried G Schwab
- 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
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6
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Zhang H, Chen B, Zhao X, Hu J, Dong Z, Xiao H, Yuan Y, Guo F, Wang Y, Ni D, Wang P. Novel insights into the role of leaf in the cutting process of Camellia sinensis using physiological, biochemical and transcriptome analyses. TREE PHYSIOLOGY 2023; 43:2031-2045. [PMID: 37742093 DOI: 10.1093/treephys/tpad101] [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: 05/22/2023] [Accepted: 08/12/2023] [Indexed: 09/25/2023]
Abstract
Cuttage is the preferred approach for rapid propagation of many species including tea plant (Camellia sinensis). Leaf serves as a key part of nodal cutting, but there is a lack of systematic research on its role in the cutting process. In this study, 24 tea cultivars were employed to prove the necessity of leaf and light during cuttage. Further leaf physiological parameters found that lower net photosynthesis rate probably promoted rooting. Phytohormone content detection showed that auxin content and composition pattern were related to rooting ability. Leaf transcriptome analyses of cuttings from a representative easy-to-root cultivar (cv. Echa 10) revealed that genes involved in carbohydrate metabolism, signal transduction, metabolite biosynthesis and transportation were differentially expressed during the rooting process. CsTSA1, CsYUC10, CsAUX1s, CsPIN3 and CsPIN5 were selected as the candidate genes, which possibly regulate the rooting of nodal cuttings. These results illustrate the necessity of the leaf in cuttage and provide molecular evidence that leaf is an important place for signal transduction, metabolite synthesis and transport during the rooting process.
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Affiliation(s)
- Hong Zhang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Binrui Chen
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyi Zhao
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Hu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhijie Dong
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Hui Xiao
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Yanwen Yuan
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Fei Guo
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Yu Wang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Pu Wang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
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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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8
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Zhou Y, He W, He Y, Chen Q, Gao Y, Geng J, Zhu ZR. Formation of 8-hydroxylinalool in tea plant Camellia sinensis var. Assamica 'Hainan dayezhong'. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100173. [PMID: 37284067 PMCID: PMC10240414 DOI: 10.1016/j.fochms.2023.100173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/20/2023] [Accepted: 05/27/2023] [Indexed: 06/08/2023]
Abstract
Linalool and its derivatives contribute greatly to tea aroma. Here, 8-hydroxylinalool was found to be one of the major linalool-derived aroma compounds in Camellia sinensis var. assamica 'Hainan dayezhong', a tea plant grown in Hainan Province, China. Both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool were detected, and the E type was the main compound. Its content fluctuated in different months and was the highest in the buds compared with other tissues. CsCYP76B1 and CsCYP76T1, located in the endoplasmic reticulum, were identified to catalyze the formation of 8-hydroxylinalool from linalool in the tea plant. During withering of black tea manufacturing, the content of both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool significantly increased. Further study suggested that jasmonate induced gene expression of CsCYP76B1 and CsCYP76T1, and the accumulated precursor linalool may also contribute to 8-hydroxylinalool accumulation. Thus, this study not only reveals 8-hydroxylinalool biosynthesis in tea plants but also sheds light on aroma formation in black tea.
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Affiliation(s)
- Ying Zhou
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
| | - Wei He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Yunchuan He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Qiulin Chen
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Yang Gao
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Jiamei Geng
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Zeng-Rong Zhu
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
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9
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Wang X, Yan S, Zhao W, Wu L, Tian W, Xue X. Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS. Food Res Int 2023; 169:112799. [PMID: 37254383 DOI: 10.1016/j.foodres.2023.112799] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/05/2023] [Accepted: 04/03/2023] [Indexed: 06/01/2023]
Abstract
Monofloral honeys are highly valued for their unique flavors and potential health benefits. In this study, the aromatic attributes of rare Leucosceptrum canum Smith honey (LCH) were characterized by GC-MS coupled with GC-MS/MS. Based on their odor contribution rates (OCRs), linalool (74.22%), 3-methyl-1-butanol (18.19%), benzeneacetaldehyde (1.31%) and lilac aldehyde B (2.78%) were largely responsible for the unique and complex flavor of LCH - flowery, spicy, sweet, fruity and fresh. Compared to other tested honeys, linalool (0.18 mg/kg), which has known antibacterial properties, was higher in LCH. However, it was not the main antibacterial compound in LCH, suggesting as of now unknown antibacterial compounds. This study provides the first aromatic profile of LCH, which will be useful for the authentication of LCH and for uncovering the mechanisms behind its perceived health benefits.
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Affiliation(s)
- Xuan Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Sha Yan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Wen Zhao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Liming Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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10
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Li M, Zhang Y, Chen C, Zhong S, Li M, Xu K, Zhu Y, Li P, You S, Jin S. Chemical and Quality Analysis of Beauty Tea Processed from Fresh Leaves of Tieguanyin Variety with Different Puncturing Degrees. Foods 2023; 12:foods12091737. [PMID: 37174277 PMCID: PMC10178084 DOI: 10.3390/foods12091737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/26/2023] [Accepted: 04/01/2023] [Indexed: 05/15/2023] Open
Abstract
Beauty tea with special flavor can be affected by the degree of leafhopper puncturing. The present research adopted widely targeted metabolomics to analyze the characteristic metabolites of fresh tea leaves and beauty tea with different degrees of leafhopper puncturing. Low-puncturing beauty tea (LPBT) exhibited a superior quality. Altogether, 95 and 65 differential metabolites, including tea polyphenols, saccharides, and lipids, were identified from fresh leaves and beauty tea, respectively. The partial least squares regression (PLSR) analysis results showed that isomaltulose, theaflavic acid, and ellagic acid, may be the characteristic metabolites that form the different taste outlines of beauty tea. Based on odor activity values (OAVs) and partial least squares discriminant analysis (PLS-DA), dihydrolinalool and cis-linalool oxide were identified as characteristic volatile components, which may be essential for the formation of the different aroma characteristic of beauty tea. The results provide a theoretical basis for selecting raw materials, performing quality research, and developing beauty tea industrially.
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Affiliation(s)
- Mingjin Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yunzhi Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chunmei Chen
- Fujian Fengyuan Tea Industry Co., Ltd., Sanming 366100, China
| | - Sitong Zhong
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Minxuan Li
- College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Xu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yanyu Zhu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Pengchun Li
- Fujian Jiangshan Beauty Tea Co., Ltd., Sanming 366100, China
| | - Shijun You
- College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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11
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Zhang S, Jiang X, Li C, Qiu L, Chen Y, Yu Z, Ni D. Effect of Fermentation Humidity on Quality of Congou Black Tea. Foods 2023; 12:foods12081726. [PMID: 37107521 PMCID: PMC10138149 DOI: 10.3390/foods12081726] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
This study investigated the effect of different fermentation humidities (55%, 65%, 75%, 85% and 95%) on congou black tea quality and bioactivity. Fermentation humidity mainly affected the tea's appearance, aroma and taste quality. The tea fermented at low humidity (75% or below) showed a decrease in tightness, evenness and moistening degree, as well as a heavy grassy and greenish scent, plus a green, astringent and bitter taste. The tea fermented at a high humidity (85% or above) presented a sweet and pure aroma, as well as a mellow taste, plus an increase of sweetness and umami. With increasing fermentation humidity, the tea exhibited a drop in the content of flavones, tea polyphenols, catechins (EGCG, ECG) and theaflavins (TF, TF-3-G), contrasted by a rise in the content of soluble sugars, thearubigins and theabrownins, contributing to the development of a sweet and mellow taste. Additionally, the tea showed a gradual increase in the total amount of volatile compounds and in the content of alcohols, alkanes, alkenes, aldehydes, ketones and acids. Moreover, the tea fermented at a low humidity had stronger antioxidant activity against 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and a higher inhibiting capability on the activities of α-amylase and α-glucosidase. Overall results indicated the desirable fermentation humidity of congou black tea should be 85% or above.
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Affiliation(s)
- Sirui Zhang
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Chen Li
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Li Qiu
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Zhi Yu
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
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12
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Chen S, Li X, Liu Y, Chen J, Ma J, Chen L. Identification of QTL controlling volatile terpene contents in tea plant ( Camellia sinensis) using a high-aroma 'Huangdan' x 'Jinxuan' F 1 population. FRONTIERS IN PLANT SCIENCE 2023; 14:1130582. [PMID: 37063218 PMCID: PMC10090551 DOI: 10.3389/fpls.2023.1130582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Accepted: 03/06/2023] [Indexed: 06/19/2023]
Abstract
Aroma is an important factor affecting the character and quality of tea. The improvement of aroma trait is a crucial research direction of tea plant breeding. Volatile terpenes, as the major contributors to the floral odors of tea products, also play critical roles in the defense responses of plants to multiple stresses. However, previous studies have largely focused on the aroma formation during the manufacture of tea or the comparison of raw tea samples. The mechanisms causing different aroma profiles between tea cultivars have remained underexplored. In the current study, a high-density genetic linkage map of tea plant was constructed based on an F1 population of 'Huangdan' × 'Jinxuan' using genotyping by sequencing. This linkage map covered 1754.57 cM and contained 15 linkage groups with a low inter-marker distance of 0.47 cM. A total of 42 QTLs associated with eight monoterpene contents and 12 QTLs associated with four sesquiterpenes contents were identified with the average PVE of 12.6% and 11.7% respectively. Furthermore, six candidate genes related to volatile terpene contents were found in QTL cluster on chromosome 5 by RNA-seq analysis. This work will enrich our understanding of the molecular mechanism of volatile terpene biosynthesis and provide a theoretical basis for tea plant breeding programs for aroma quality improvement.
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Affiliation(s)
| | | | | | | | | | - Liang Chen
- *Correspondence: Jianqiang Ma, ; Liang Chen,
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13
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Zhang J, Wang C, Wang J, Yang Y, Han K, Bakpa EP, Li J, Lyu J, Yu J, Xie J. Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper ( Capsicum annuum L.). Front Nutr 2023; 9:1027605. [PMID: 36704799 PMCID: PMC9871545 DOI: 10.3389/fnut.2022.1027605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 12/22/2022] [Indexed: 01/12/2023] Open
Abstract
The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients, capsaicinoids, and volatile compounds at the mature fruit stage. The sensory evaluation showed wrinkled pepper was superior to smooth pepper in texture, and it has a highly significant correlation (p < 0.01) with cuticle thickness, maximum penetrating force, lignin content, and moisture content. Citric acid was the major organic acid in peppers, accounting for 39.10-63.55% of the total organic acids, followed by quininic acid. The average oxalic acid content of smooth peppers was 26.19% higher than that of wrinkled peppers. The pungency of wrinkled pepper fruits ranged from 1748.9 to 25529.4 SHU, which can be considered slightly to very spicy, while the four smooth varieties ranged between 866.63 and 8533.70 SHU, at slightly to moderately spicy. A total of 199 volatile compounds were detected in the 19 pepper varieties. The average volatile content of wrinkled pepper was 39.79% higher than that of smooth pepper. Twenty-nine volatile compounds, including 14 aldehydes, four alcohols, three esters, three ketones, two furans, one pyrazine, one acid, and one phenol, contributed to the fragrance of peppers and could be regarded as aroma-active compounds, with 2-isobutyl-3-methoxypyrazine being the major contributor among the 19 pepper varieties. Wrinkled pepper can be confidently distinguished from smooth pepper and is of superior quality. The current findings outlined the major texture-related characteristics of pepper as well as the main aroma-active compounds, providing valuable information for pepper quality breeding and consumer guidelines.
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Affiliation(s)
- Jing Zhang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Cheng Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Junwen Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Yan Yang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Kangning Han
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | | | - Jing Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jian Lyu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jihua Yu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China,State Key Laboratory of Aridland Corp Science, Gansu Agricultural University, Lanzhou, China
| | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, China,*Correspondence: Jianming Xie,
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14
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Li D, Zhou C, Li JQ, Dong Q, Miao P, Lin Y, Cheng H, Wang Y, Luo L, Pan C. Metabolomic analysis on the mechanism of nanoselenium alleviating cadmium stress and improving the pepper nutritional value. J Nanobiotechnology 2022; 20:523. [PMID: 36496437 PMCID: PMC9741789 DOI: 10.1186/s12951-022-01739-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
Selenium (Se) maintains soil-plant homeostasis in the rhizosphere and regulates signaling molecules to mitigate cadmium (Cd) toxicity. However, there has been no systematic investigation of the effects of nano-selenium (nano-Se) on the regulation of non-target metabolites and nutritional components in pepper plants under Cd stress. This study investigated the effects of Cd-contaminated soil stress and nano-Se (1, 5, and 20 mg/L) on the metabolic mechanism, fruit nutritional quality, and volatile organic compounds (VOCs) composition of pepper plants. The screening of differential metabolites in roots and fruit showed that most were involved in amino acid metabolism and capsaicin production. Amino acids in roots (Pro, Trp, Arg, and Gln) and fruits (Phe, Glu, Pro, Arg, Trp, and Gln) were dramatically elevated by nano-Se biofortification. The expression of genes of the phenylpropane-branched fatty acid pathway (BCAT, Fat, AT3, HCT, and Kas) was induced by nano-Se (5 mg/L), increasing the levels of capsaicin (29.6%), nordihydrocapsaicin (44.2%), and dihydrocapsaicin (45.3%). VOCs (amyl alcohol, linalool oxide, E-2-heptaldehyde, 2-hexenal, ethyl crotonate, and 2-butanone) related to crop resistance and quality were markedly increased in correspondence with the nano-Se concentration. Therefore, nano-Se can improve the health of pepper plants by regulating the capsaicin metabolic pathway and modulating both amino acid and VOC contents.
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Affiliation(s)
- Dong Li
- grid.428986.90000 0001 0373 6302Key Laboratory of Green Prevention and Control of Tropical Plant Diseases and Pests, College of Plant Protection, Ministry of Education, Hainan University, Haikou, Hainan 570228 People’s Republic of China
| | - Chunran Zhou
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China
| | - Jia-Qi Li
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China ,Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Haikou, 570311 China
| | - Qinyong Dong
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China ,Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Haikou, 570311 China
| | - Peijuan Miao
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China
| | - Yongxi Lin
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China
| | - Haiyan Cheng
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China
| | - Yuwei Wang
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China
| | - Luna Luo
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China
| | - Canping Pan
- grid.22935.3f0000 0004 0530 8290Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, 100193 China
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15
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Ouyang W, Yu Y, Wang H, Jiang Y, Hua J, Ning J, Yuan H. Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics. Food Res Int 2022; 162:112099. [DOI: 10.1016/j.foodres.2022.112099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
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16
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Chen W, Hu D, Miao A, Qiu G, Qiao X, Xia H, Ma C. Understanding the aroma diversity of Dancong tea (Camellia sinensis) from the floral and honey odors: Relationship between volatile compounds and sensory characteristics by chemometrics. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Song EJ, Ko MJ. Extraction of monoterpenes from coriander (Coriandrum sativum L.) seeds using subcritical water extraction (SWE) technique. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Yin P, Kong YS, Liu PP, Wang JJ, Zhu Y, Wang GM, Sun MF, Chen Y, Guo GY, Liu ZH. A critical review of key odorants in green tea: Identification and biochemical formation pathway. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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19
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Qiao D, Tang M, Jin L, Mi X, Chen H, Zhu J, Liu S, Wei C. A monoterpene synthase gene cluster of tea plant (Camellia sinensis) potentially involved in constitutive and herbivore-induced terpene formation. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 184:1-13. [PMID: 35613521 DOI: 10.1016/j.plaphy.2022.05.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/10/2022] [Accepted: 05/16/2022] [Indexed: 06/15/2023]
Abstract
Monoterpenes and sesquiterpenes are the most abundant volatiles in tea plants and have dual functions in aroma quality formation and defense responses in tea plants. Terpene synthases (TPS) are the key enzymes for the synthesis of terpenes in plants; however, the functions of most of them in tea plants are still unknown. In this study, six putative terpene biosynthesis gene clusters were identified from the tea plant genome. Then we cloned three new TPS-b subfamily genes, CsTPS08, CsTPS10 and CsTPS58. In vitro enzyme assays showed that CsTPS08 and CsTPS58 are two multiple-product terpene synthases, with the former synthesizing linalool as the main product, and β-myrcene, α-phellandrene, α-terpinolene, D-limonene, cis-β-ocimene, trans-β-ocimene and (4E,6Z)-allo-ocimene as minor products are also detected, while the latter catalyzing the formation of α-pinene and D-limonene using GPP as the substrate. No product of CsTPS10 was detected in the prokaryotic expression system, but geraniol production was detected when transiently expressed in tobacco leaves. CsTPS08 and CsTPS10 are two functional members of a monoterpene synthase gene cluster, which were significantly induced during both Ectropis oblique feeding and fresh leaf spreading treatments, suggesting that they have dual functions involved in tea plant pest defense and tea aroma quality regulation. In addition, the differences in their expression levels in different tea plant cultivars provide a possibility for the subsequent screening of tea plant resources with a specific aroma flavor. Our results deepen the understanding of terpenoid synthesis in tea plants.
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Affiliation(s)
- Dahe Qiao
- State Key Laboratory of Tea Plant Biology and Utilization / Anhui Provincial Laboratory of Tea Plant Biology and Utilization/ Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui, 230036, China; Tea Research Institute, Guizhou Academy of Agricultural Sciences, 1 Jin'nong Road, Guiyang, Guizhou, 550006, China
| | - Mengsha Tang
- State Key Laboratory of Tea Plant Biology and Utilization / Anhui Provincial Laboratory of Tea Plant Biology and Utilization/ Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui, 230036, China
| | - Ling Jin
- State Key Laboratory of Tea Plant Biology and Utilization / Anhui Provincial Laboratory of Tea Plant Biology and Utilization/ Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui, 230036, China
| | - Xiaozeng Mi
- State Key Laboratory of Tea Plant Biology and Utilization / Anhui Provincial Laboratory of Tea Plant Biology and Utilization/ Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui, 230036, China
| | - Hongrong Chen
- State Key Laboratory of Tea Plant Biology and Utilization / Anhui Provincial Laboratory of Tea Plant Biology and Utilization/ Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui, 230036, China
| | - Junyan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization / Anhui Provincial Laboratory of Tea Plant Biology and Utilization/ Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui, 230036, China
| | - Shengrui Liu
- State Key Laboratory of Tea Plant Biology and Utilization / Anhui Provincial Laboratory of Tea Plant Biology and Utilization/ Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui, 230036, China
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization / Anhui Provincial Laboratory of Tea Plant Biology and Utilization/ Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui, 230036, China.
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20
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Xiao Y, Tan H, Huang H, Yu J, Zeng L, Liao Y, Wu P, Yang Z. Light synergistically promotes the tea green leafhopper infestation-induced accumulation of linalool oxides and their glucosides in tea (Camellia sinensis). Food Chem 2022; 394:133460. [PMID: 35716497 DOI: 10.1016/j.foodchem.2022.133460] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 06/07/2022] [Accepted: 06/09/2022] [Indexed: 11/16/2022]
Abstract
Linalool, which is one of the most representative aroma substances in tea, is transformed into other aroma-related compounds, including linalool 3,6-oxides and linalool 3,7-oxides. The objective of this study was to elucidate the linalool oxide synthesis pathway and its response to stress in tea. By feeding experiment, chemical synthesis, and compound analysis, it was found that linalool can be transformed to linalool oxides via 6,7-epoxylinalool. The conversion rate from 6,7-epoxylinalool to linalool oxides was relatively high under acidic conditions. Four linalool oxide glucosides obtained from tea were structurally characterized. Additionally, tea green leafhopper infestation was observed to activate the whole metabolic flow from linalool into linalool oxides and their glucosides (p < 0.01). Moreover, light treatments further increased the accumulation of linalool oxides and their glucosides (p < 0.05). These results will be useful for elucidating the mechanism mediating linalool oxides content changes in response to stress in tea.
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Affiliation(s)
- Yangyang Xiao
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Haibo Tan
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Haitao Huang
- Hangzhou Academy of Agricultural Sciences, No. 261 Zhusi Road, Xihu District, Hangzhou 310024, China
| | - Jizhong Yu
- Hangzhou Academy of Agricultural Sciences, No. 261 Zhusi Road, Xihu District, Hangzhou 310024, China
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Yinyin Liao
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Ping Wu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China.
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21
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Wang Z, Gao T, He Z, Zeng M, Qin F, Chen J. Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112941] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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ZHU W, FANG X, WANG W, XU W, CHEN W, WU S, HUANG Y, WANG S. Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.87022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Wen ZHU
- Huazhong Agricultural University,, China
| | - Xin FANG
- Huazhong Agricultural University,, China
| | | | - Wencan XU
- Huazhong Agricultural University,, China
| | | | - Shuang WU
- Huazhong Agricultural University,, China
| | - Youyi HUANG
- Huazhong Agricultural University,, China; Huazhong Agricultural University, China
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23
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Shi Y, Zhu Y, Ma W, Lin Z, Lv H. Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science. Curr Res Food Sci 2022; 5:1098-1107. [PMID: 35856056 PMCID: PMC9287605 DOI: 10.1016/j.crfs.2022.06.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/25/2022] [Accepted: 06/29/2022] [Indexed: 11/18/2022] Open
Abstract
Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) analysis, and odour activity value (OAV) calculations. In total, 88 volatile compounds were identified. Alcohols (45%), esters (19%), and ketones (16%) were the dominant volatiles, and geraniol (484.8 μg/kg) was the most abundant volatile component in PGT, followed by trans-β-ionone and linalool. In addition, the differences of aroma characteristics among PGT and other three types of green tea, namely baked green tea, steamed green tea, and sun-dried green tea, were also observed using partial least squares discriminant analysis (PLS-DA) and heatmap analysis, and it was found that β-myrcene, methyl salicylate, (E)-nerolidol, geraniol, methyl jasmonate were generally present at higher content in PGT. This is the first comprehensive report describing the volatile profiles of Chinese PGT, and the findings from this study can advance our understanding of PGT aroma quality, and provide important theoretical basis for processing and quality control of green tea products. Volatiles of pan-fried green teas were extracted using stir bar sorptive extraction. Pan-fried green tea was rich in alcohols, esters, and ketones. Trans-β-ionone has both the highest odour activity value and aroma intensity. Sixteen key aroma compounds were identified by means of molecular sensory science. The differences of volatiles among four types of green teas were revealed.
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Affiliation(s)
- Yali Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Corresponding author.
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24
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An Q, Ren JN, Li X, Fan G, Qu SS, Song Y, Li Y, Pan SY. Recent updates on bioactive properties of linalool. Food Funct 2021; 12:10370-10389. [PMID: 34611674 DOI: 10.1039/d1fo02120f] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Natural products, including essential oils and their components, have been used for their bioactivities. Linalool (2,6-dimethyl-2,7-octadien-6-ol) is an aromatic monoterpene alcohol that is widely found in essential oils and is broadly used in perfumes, cosmetics, household cleaners and food additives. This review covers the sources, physicochemical properties, application, synthesis and bioactivities of linalool. The present study focuses on the bioactive properties of linalool, including anticancer, antimicrobial, neuroprotective, anxiolytic, antidepressant, anti-stress, hepatoprotective, renal protective, and lung protective activity and the underlying mechanisms. Besides this, the therapeutic potential of linalool and the prospect of encapsulating linalool are also discussed. Linalool can induce apoptosis of cancer cells via oxidative stress, and at the same time protects normal cells. Linalool exerts antimicrobial effects through disruption of cell membranes. The protective effects of linalool to the liver, kidney and lung are owing to its anti-inflammatory activity. On account of its protective effects and low toxicity, linalool can be used as an adjuvant of anticancer drugs or antibiotics. Therefore, linalool has a great potential to be applied as a natural and safe alternative therapeutic.
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Affiliation(s)
- Qi An
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Jing-Nan Ren
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Xiao Li
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Gang Fan
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Sha-Sha Qu
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Yue Song
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Yang Li
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
| | - Si-Yi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, 430070, China.
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