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Zhang X, Wang Y, Wu F, Gu D, Tao H, Zhang R. Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube. Food Chem 2024; 439:138199. [PMID: 38100871 DOI: 10.1016/j.foodchem.2023.138199] [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: 09/27/2023] [Revised: 11/30/2023] [Accepted: 12/10/2023] [Indexed: 12/17/2023]
Abstract
Previous studies demonstrated jujube blackening effectively increased cyclic adenosine phosphate and triterpene acid levels, improving its nutritional value. However, compositional changes during this process require further elucidation. The objective aimed to analyze compositional transformations during this process with SEM, TPA, UPLC-MS, E-nose. Results showed decreased hardness, springiness, and chewiness coupled with increased gumminess over blackening durations. Untargeted omics analysis revealed increases of 2-aminooctadec-8-ene-1,3,4-trioland carbendazim. Targeted organic acid analysis showed initial citric acid accumulation (1481.62 to 1645.78 mg/kg) in the first 24 h, then declines to 1072.96 mg/kg. Meanwhile, oxalic and lactic acids steadily rose, peaking at 96-120 h before slightly decreasing. E-nose analysis implied alterations in organic sulfide aromatics engendered the characteristic flavors. Organic acid fluctuations likely resulted from sugar biotransformation and thermal degradation. These comprehensive analyses demonstrate jujube blackening imparts a rich and unique flavor, providing theoretical support for investigating the mechanisms and products underlying this process.
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Affiliation(s)
- Xin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Yuxiao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Fei Wu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Duanyin Gu
- Tai'an Academy of Agricultural Science, Tai'an, Shandong 271018, China
| | - Hongxun Tao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Rentang Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Laoling Healthy Food Industry Technology Research Institute, Dezhou 253600, China.
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Li C, Lin J, Hu Q, Sun Y, Wu L. An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production. Food Chem X 2023; 20:100952. [PMID: 37920364 PMCID: PMC10618703 DOI: 10.1016/j.fochx.2023.100952] [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: 07/18/2023] [Revised: 10/04/2023] [Accepted: 10/18/2023] [Indexed: 11/04/2023] Open
Abstract
To interpret the formation characteristic flavor during oolong tea manufacturing process, the dynamic changes of key flavor components in samples from various processing steps of Tieguanyin oolong tea production were investigated using widely-targeted metabolomic and the transcriptomic approaches. As a result, a total of 1078 metabolites were determined, of which 62 compounds were identified as biomarkers significantly changed over the manufacturing process. Quantitative determination of the total 50,343 transcripts showed 7480 of them were co-expressed different genes. Glutamic acid served as a critical metabolism hub and a signaling molecule for diverse stress responses. Additionally, the targeted quantification results showed that the contents of catechins and xanthine alkaloids in dried tea were dramatically decreased by 20.19% and 7.15% respectively than those in fresh leaves, which potentially contributed to the alleviation of astringent or bitter palates, promoting the characteristic mellow and rich flavor of Tieguanyin oolong tea.
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Affiliation(s)
- Chenxue Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| | - Jiaqi Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| | - Qingcai Hu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| | - Yun Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| | - Liangyu Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
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Xie L, Jiang YS, Wang YB, Xiao HW, Liu W, Ma Y, Zhao XY. Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms ( Lentinula edodes) in Far Infrared Radiation Drying. Foods 2023; 12:3213. [PMID: 37685146 PMCID: PMC10486590 DOI: 10.3390/foods12173213] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing ΔE value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.
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Affiliation(s)
- Long Xie
- Beijing Vegetable Research Center (BVRC), Beijing Academy of Agricultural and Forestry Sciences, National Engineering Research Center for Vegetables, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Areas, Beijing Key Laboratory of Vegetable Germplasms Improvement, Beijing 100097, China; (L.X.)
| | - Yu-Si Jiang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China
| | - Yu-Bin Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei Liu
- Beijing Vegetable Research Center (BVRC), Beijing Academy of Agricultural and Forestry Sciences, National Engineering Research Center for Vegetables, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Areas, Beijing Key Laboratory of Vegetable Germplasms Improvement, Beijing 100097, China; (L.X.)
| | - Yue Ma
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China
| | - Xiao-Yan Zhao
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China
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Zhou L, Sui Y, Zhu Z, Li S, Xu R, Wen J, Shi J, Cai S, Xiong T, Cai F, Mei X. Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea. Front Nutr 2023; 10:1232251. [PMID: 37693252 PMCID: PMC10483151 DOI: 10.3389/fnut.2023.1232251] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 08/10/2023] [Indexed: 09/12/2023] Open
Abstract
This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluorescent AGEs. When DOM was increased from 0% to 13%, the total phenolic content (TPC) of brown rice tea decreased by 48.12%, and the total flavonoid content (TFC) and condensed tannin content (CTC) also decreased significantly, with the smallest decrease at 2% DOM. In addition, the inhibitory activities of α-amylase, α-glucosidase and pancreatic lipase as well as the antioxidant activity also decreased gradually. Analysis by electronic nose and gas chromatography-mass spectrometry (GC-MS) showed that alkanes, furans, aldehydes, pyrazines and alcohols were the major volatiles in BRT, with 2% DOM having the greatest retention of aroma compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP score (VIP > 1 and p < 0.05) analysis were used to screen 25 flavor substances that contributed to the differences in BRT aroma of different DOMs. These results suggest that 2% milled BRT can improve safety and palatability while maximizing the retention of flavor compounds and nutrients. The findings of this study contribute to an enhanced understanding of the dynamics of changes and preservation of aroma compounds and nutrients present during the processing of BRT.
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Affiliation(s)
- Lei Zhou
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China
| | - Yong Sui
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China
| | - Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China
| | - Rui Xu
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China
| | - Junren Wen
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Jianbin Shi
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Sha Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Tian Xiong
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Fang Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Xin Mei
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
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Wang D, Wang C, Su W, Lin CC, Liu W, Liu Y, Ni L, Liu Z. Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach. Foods 2023; 12:3158. [PMID: 37685091 PMCID: PMC10486682 DOI: 10.3390/foods12173158] [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: 07/31/2023] [Revised: 08/13/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (E)-linalool oxide, geraniol, (Z)-jasmone, and (E)-nerolidol, were identified as the key aroma compounds of DDT. Omission experiments further validated the significant contribution of the three pyrazines to the caramel aroma of DDT. Moreover, the content of 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (Z)-jasmone, 6-methyl-5-hepten-2-one and 2-ethyl-5-methylpyrazine was found to be higher in the high-grade samples, while (E)-nerolidol, linalool, geraniol and 3,5-octadien-2-one were found to be more abundant in the medium-grade samples. These findings provide valuable information for a better understanding of the flavor attributes of DDT.
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Affiliation(s)
- Daoliang Wang
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Cainan Wang
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
- Fujian Institute of Food Science and Technology, Fuzhou 350108, China
| | - Weiying Su
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu 300150, China;
| | - Wei Liu
- Fujian College Association Instrumental Analysis Center of Fuzhou University, Fuzhou 350108, China;
| | - Yuan Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Li Ni
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Zhibin Liu
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
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