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Xia H, Chen W, Hu D, Miao A, Qiao X, Qiu G, Liang J, Guo W, Ma C. Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion. Food Chem 2024; 440:138242. [PMID: 38154280 DOI: 10.1016/j.foodchem.2023.138242] [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: 09/04/2023] [Revised: 11/25/2023] [Accepted: 12/18/2023] [Indexed: 12/30/2023]
Abstract
For the manufacturing and sale of tea, rapid discrimination of overall quality grade is of great importance. However, present evaluation methods are time-consuming and labor-intensive. This study investigated the feasibility of combining advantages of near-infrared spectroscopy (NIRS) and electronic nose (E-nose) to assess the tea quality. We found that NIRS and E-nose models effectively identify taste and aroma quality grades, with the highest accuracies of 99.63% and 97.00%, respectively, by comparing different principal component numbers and classification algorithms. Additionally, the quantitative models based on NIRS predicted the contents of key substances. Based on this, NIRS and E-nose data were fused in the feature-level to build the overall quality evaluation model, achieving accuracies of 98.13%, 96.63% and 97.75% by support vector machine, K-nearest neighbors, and artificial neural network, respectively. This study reveals that the integration of NIRS and E-nose presents a novel and effective approach for rapidly identifying tea quality.
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Affiliation(s)
- Hongling Xia
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Wei Chen
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Die Hu
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Aiqing Miao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Xiaoyan Qiao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Guangjun Qiu
- Institute of Facility Agriculture of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Jianhua Liang
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Weiqing Guo
- GRINM (Guangdong) Institute for Advanced Materials and Technology, Foshan, Guangdong Province 528000, PR China.
| | - Chengying Ma
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
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Wu J, Deng X, Sun Y, Li J, Dai H, Qi S, Huang Y, Sun W. Aged oolong tea alleviates dextran sulfate sodium-induced colitis in mice by modulating the gut microbiota and its metabolites. Food Chem X 2024; 21:101102. [PMID: 38268839 PMCID: PMC10805651 DOI: 10.1016/j.fochx.2023.101102] [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: 06/09/2023] [Revised: 12/21/2023] [Accepted: 12/25/2023] [Indexed: 01/26/2024] Open
Abstract
In this study, the mechanism of aged oolong tea (AOT) to alleviate colitis was investigated in terms of microbiome, metabolome, and fecal microbiota transplantation (FMT). AOT storage period could alleviate colitis in mice and there were some differences in AOT between storage periods, especially AOT-10. AOT improves UC by modulating oxidative stress and inflammatory factors and upregulating intestinal tight junction protein expression (Occludin, Claudin-1, ZO-1 and MUC2), which is associated with the recovery of gut microbiota. FMT and targeted metabolomics further demonstrate that the anti-inflammatory effects of AOT can reshape the gut microbiota through faecal bacterial transfer. Anti-inflammatory effects are exerted through the stimulation of metabolic pathways associated with amino acid, fatty acid and bile acid metabolites. Importantly, the study identified key bacteria (e.g., Sutterella, Clostridiaceae_Clostridium, Mucispirillum, Oscillospira and Ruminococcus) for the development and remission of inflammation. Conclusively, AOT may have great potential in the future adjuvant treatment of colitis.
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Affiliation(s)
- Jun Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xuming Deng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yue Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jing Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Haomin Dai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Siyu Qi
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Wang Z, Liang Y, Gao C, Wu W, Kong J, Zhou Z, Wang Z, Huang Y, Sun W. The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging. Food Chem 2024; 436:137705. [PMID: 37839126 DOI: 10.1016/j.foodchem.2023.137705] [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: 06/12/2023] [Revised: 09/02/2023] [Accepted: 10/07/2023] [Indexed: 10/17/2023]
Abstract
This study explored the sensory characteristics, metabolites and antioxidant capability of aged Jinhua white tea (AJWT) over different years of aging and revealed the transformation mechanism of these characteristics during the long-term aging process. The flavor wheel of AJWT was constructed, and its unique flavor was dominated by mellowness, smoothness, a fungus fragrance, and a stale flavor. The high content of theabrownine, soluble sugar, flavonoids and 25 aroma components made important contributions to the formation of the unique flavor of the AJWT, and their content significantly increased during the long-term aging process of 5-10 years. This was related to the microbial bioconversion, the oxidative degradation of catechins, the hydrolysis of flavonosides and the decomposition of polysaccharides. Contrary to folk experience, AJWT had weak comprehensive antioxidant capacity, mainly due to its low content of tea polyphenols, catechin components and caffeine, which decreased significantly during the long-term aging of 5-10 years.
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Affiliation(s)
- Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yilin Liang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chenxi Gao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weiwei Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiumei Kong
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhihua Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, 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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Liu C, Li J, Li H, Xue J, Wang M, Jian G, Zhu C, Zeng L. Differences in the quality of black tea ( Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors. Food Chem X 2023; 20:100998. [PMID: 38144863 PMCID: PMC10739754 DOI: 10.1016/j.fochx.2023.100998] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/18/2023] [Accepted: 11/09/2023] [Indexed: 12/26/2023] Open
Abstract
Spring green tea is usually considered to be better than summer green tea. Whether this phenomenon applies to black tea is unknown. Black tea produced using Camellia sinensis var. Yinghong No. 9 leaves is popular in South China and analyzed in the study. The taste and color quality of the infusion was higher for spring tea than for summer tea. Compared with summer tea, the main catechin contents were lower in spring tea, whereas caffeine and total amino acid contents were higher, especially glutamic acid, which may be responsible for the differences between teas. Moreover, spring tea had a higher theabrownin content and a lower L* value. The compounds contributing to the infusion taste and color were correlated with the chromaticity value (i.e., useful indicator of black tea quality). This study revealed the seasonal differences in Yinghong No. 9 black tea quality and the key underlying factors.
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Affiliation(s)
- Chengshun Liu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Hanxiang Li
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Jinghua Xue
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Miao Wang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Guotai Jian
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Chen Zhu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
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Peng Q, Li S, Zheng H, Meng K, Jiang X, Shen R, Xue J, Xie G. Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue. Food Res Int 2023; 172:113198. [PMID: 37689946 DOI: 10.1016/j.foodres.2023.113198] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
In order to distinguish different grades of Jiuqu hongmei tea (black tea), four different grades of Jiuqu hongmei tea were used as materials in this study: Super Grade (SuG), First Grade (FG), Second Grade (SG), and Third Grade (TG). HS-SPME-GC-MS combined with electronic nose (E-nose) and electronic tongue (E-tongue) technology was used to detect and analyze tea samples. The results showed that 162 volatile substances were identified, mainly alcohols, followed by hydrocarbons, aldehydes, ketones and esters. Twenty-nine volatile compounds were found in all grades of tea samples. The results of heat map analysis showed that the relative contents of five volatile compounds in different grades of Jiuqu hongmei tea were positively correlated with the grades of Jiuqu hongmei tea. By orthogonal partial least squares discriminant analysis (OPLS-DA), 35 different compounds of SuG and FG, 30 different compounds of SG and TG, 34 different compounds of FG and SG were found. Overall, the results indicated that there were significant differences in volatile compounds among different grades of Jiuqu hongmei tea, and the use of HS-SPME-GC-MS combined with E-nose and E-tongue could provide a scientific reference method as an effective tool for detecting flavor characteristics of other types of black tea grades.
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Affiliation(s)
- Qi Peng
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China; National Engineering Research Center for Chinese CRW (Branch Center), Shaoxing University, 900 Chengnan Road, Shaoxing 312000, Zhejiang, China
| | - Shanshan Li
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Huajun Zheng
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Kai Meng
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Xi Jiang
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Rui Shen
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Jingrun Xue
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Guangfa Xie
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, Zhejiang, China.
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Zhang S, Shan X, Niu L, Chen L, Wang J, Zhou Q, Yuan H, Li J, Wu T. The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea. Metabolites 2023; 13:864. [PMID: 37512571 PMCID: PMC10385030 DOI: 10.3390/metabo13070864] [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: 06/28/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Tea's biochemical compounds and flavor quality vary depending on its grade ranking. Dianhong Congou black tea (DCT) is a unique tea category produced using the large-leaf tea varieties from Yunnan, China. To date, the flavor characteristics and critical components of two grades of high-quality DCT, single-bud-grade DCT (BDCT), and special-grade DCT (SDCT) manufactured mainly with single buds and buds with one leaf, respectively, are far from clear. Herein, comparisons of two grades were performed by the integration of human sensory evaluation, an electronic tongue, chromatic differences, the quantification of major components, and metabolomics. The BDCT possessed a brisk, umami taste and a brighter infusion color, while the SDCT presented a comprehensive taste and redder liquor color. Quantification analysis showed that the levels of total polyphenols, catechins, and theaflavins (TFs) were significantly higher in the BDCT. Fifty-six different key compounds were screened by metabolomics, including catechins, flavone/flavonol glycosides, amino acids, phenolic acids, etc. Correlation analysis revealed that the sensory features of the BDCT and SDCT were attributed to their higher contents of catechins, TFs, theogallin, digalloylglucose, and accumulations of thearubigins (TRs), flavone/flavonol glycosides, and soluble sugars, respectively. This report is the first to focus on the comprehensive evaluation of the biochemical compositions and sensory characteristics of two grades of high-quality DCT, advancing the understanding of DCT from a multi-dimensional perspective.
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Affiliation(s)
- Shan Zhang
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming 650224, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Xujiang Shan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Linchi Niu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Le Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Tian Wu
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming 650224, China
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Qiu Z, Liao J, Chen J, Chen P, Sun B, Li A, Pan Y, Liu H, Zheng P, Liu S. The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong. Foods 2023; 12:foods12102067. [PMID: 37238885 DOI: 10.3390/foods12102067] [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: 04/23/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluations were used to detect and predict the essential taste and aroma-contributing substances of HSGTs made from Huangdan (HD), Meizhan (MZ) and Qingliang Mountain (QL) cultivars. Orthogonal partial least squares data analysis (OPLS-DA) ranked four substances that putatively distinguished the tastes of the HSGTs, epigallocatechin gallate (EGCG) > theanine > epigallocatechin (EGC) > epicatechin gallate (ECG). Ten substances with variable importance in projections (VIPs) ≥ 1 and odor activation values (OAVs) ≥ 1 contributed to their overall aromas, with geranylacetone having the most significant effect on HD (OAV 1841), MZ (OAV 4402), and QL (OAV 1211). Additionally, sensory evaluations found that HD was relatively equivalent to QL in quality, and both were superior to MZ. HD had a distinct floral aroma, MZ had a distinct fried rice aroma, and QL had a balance of fried rice and fresh aromas. The results provide a theoretical framework for evaluating the cultivar effect on the quality of HSGT and put forward ideas for future HSGT cultivar development.
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Affiliation(s)
- Zihao Qiu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jinmei Liao
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jiahao Chen
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Peifen Chen
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Binmei Sun
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Ansheng Li
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Yiyu Pan
- Meizhou Runqi Culture and Technology Development Co., Ltd., Meizhou 514000, China
| | - Hongmei Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Peng Zheng
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Shaoqun Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
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