1
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Lei L, Wang S, Zhao Z, Dou S, Zhang S, Wang Y, Gao P, Binchen Wang, Xu X, Dong L. Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study. Food Res Int 2024; 188:114454. [PMID: 38823832 DOI: 10.1016/j.foodres.2024.114454] [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: 01/26/2024] [Revised: 04/28/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
The Amadori rearrangement products are an important flavor precursor in the Maillard reaction. Its thermal decomposition products usually contribute good flavors in foods. Therefore, investigating the thermal breakdown of Amadori products is significant for understanding the flavor forming mechanism in the Maillard reaction. In this study, volatiles from thermal decomposition of Amadori products in cysteine and glucose Maillard reaction was investigated by a thermal desorption cryo-trapping system combined with gas chromatography-mass spectrometry (GC-MS). A total of 60 volatiles were detected and identified. Meanwhile, the forming mechanism of 2-methylthiophene, a major decomposition product, was also investigated by using density functional theory. Seventeen reactions, 12 transition states, energy barrier and rate constant of each reaction were finally obtained. Results reveal that it is more likely for Amadori products of cysteine and glucose to undergo decomposition under neutral or weakly alkaline conditions.
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Affiliation(s)
- Liming Lei
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shang Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Ziqian Zhao
- Dalian Huamei School, Dalian 116650, Liaoning, China
| | - Shaohua Dou
- College of Life and Health, Dalian University, Dalian 116622, Liaoning, China.
| | - Sufang Zhang
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yi Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Pengxun Gao
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Binchen Wang
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xianbing Xu
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Liang Dong
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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2
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Wen M, Zhu M, Han Z, Ho CT, Granato D, Zhang L. Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4890-4924. [PMID: 37786329 DOI: 10.1111/1541-4337.13246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/04/2023]
Abstract
With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds' identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet-visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.
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Affiliation(s)
- Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Daniel Granato
- Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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3
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Qin D, Wang Q, Jiang X, Ni E, Fang K, Li H, Wang Q, Pan C, Li B, Wu H. Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis. Food Res Int 2023; 173:113356. [PMID: 37803659 DOI: 10.1016/j.foodres.2023.113356] [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: 05/24/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Fenghuang Dancong tea (FHDC), a famous oolong tea originating from Guangdong Province in China, is known for its rich and unique fragrance. Nevertheless, the identification of the key aroma compounds with the difference fragrance types of FHDC remains uncertain. In order to characteristic the volatile components in different fragrance types of FHDC, 10 well-known fragrance types of FHDC and Tieguanyin (TGY) as a control were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). Results indicated that 172 volatile compounds were identified as common volatile compounds among all the tea samples. A total of 16 compounds were identified as key compounds that could be used to distinguish between FHDC and TGY. Among the 10 FHDC fragrance types, indole, hotrienol, benzyl nitrile, and jasmine lactone were found to be the most abundant compounds. Despite the presence of certain similarities in aroma components, each type exhibits unique fragrance characteristics as a result of variation in compound composition content and proportion. Furthermore, using statistical and odor activity value analysis, 20 aroma-active compounds were recognized as potential characteristic markers accountable for the diverse fragrance types of FHDC. This research enhances our comprehension of the various fragrance types of FHDC and provides reference values for their rapid identification in the market.
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Affiliation(s)
- Dandan Qin
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Qiushuang Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Xiaohui Jiang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Erdong Ni
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Kaixing Fang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Hongjian Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Qing Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Chendong Pan
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Bo Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China.
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4
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Guo J, Huang H, He X, Cai J, Zeng Z, Ma C, Lü E, Shen Q, Liu Y. Improving the detection accuracy of the nitrogen content of fresh tea leaves by combining FT-NIR with moisture removal method. Food Chem 2023. [DOI: 10.1016/j.foodchem.2022.134905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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5
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Non-destructive detection of Tieguanyin adulteration based on fluorescence hyperspectral technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01817-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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6
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Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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7
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Lin Y, Yu W, Cai C, Wang P, Gao S, Zhang J, Fan X, Fang W, Ye N. Rapid varietal authentication of oolong tea products by microfluidic-based SNP genotyping. Food Res Int 2022; 162:111970. [DOI: 10.1016/j.foodres.2022.111970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 09/04/2022] [Accepted: 09/21/2022] [Indexed: 11/04/2022]
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8
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Yin XL, Fu WJ, Chen Y, Zhou RF, Sun W, Ding B, Peng XT, Gu HW. GC-MS-based untargeted metabolomics reveals the key volatile organic compounds for discriminating grades of Yichang big-leaf green tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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9
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Wang J, Li X, Wu Y, Qu F, Liu L, Wang B, Wang P, Zhang X. HS−SPME/GC−MS Reveals the Season Effects on Volatile Compounds of Green Tea in High−Latitude Region. Foods 2022; 11:foods11193016. [PMID: 36230092 PMCID: PMC9563017 DOI: 10.3390/foods11193016] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 11/19/2022] Open
Abstract
This study investigates the volatile compounds of green tea produced with different leaves from spring, summer, and autumn in high−latitude region. A total of 95 volatile compounds were identified by gas chromatography–mass spectrometry (GC–MS). Spring, summer and autumn green tea contained 68, 72 and 82 volatile compounds, respectively. Principal component analysis (PCA), partial least squares−discrimination analysis (PLS−DA), and hierarchical cluster analysis (HCA) classified the samples and showed the difference. And 32 key characteristic components were screened out based on variable importance in the projection (VIP) values higher than 1.0. The characteristic volatile compounds of spring green tea including 18 components, such as geranylacetone, phenethyl alcohol, geraniol, β−ionone, jasmone, 1−octen−3−ol and longifolene. 13 components such as 2−methylfuran, indole, 1−octanol, D−limonene and ethanethiol were the key compounds in summer green tea. And 2,4,6−trimethylstyrene was the major differential volatile compounds in autumn green tea. The results increase our knowledge of green tea in different seasons and provide a theoretical basis for production control of green tea.
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Affiliation(s)
- Jie Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiaohan Li
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Ying Wu
- College of Agriculture, Tennessee State University, Nashville, TN 37209, USA
| | - Fengfeng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Lei Liu
- Bureau of Agriculture and Rural Affairs of Laoshan District, Qingdao 266061, China
| | - Baoyi Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Peiqiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Xinfu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
- Correspondence: ; Tel.: +86-13969681993
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10
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Distinguishing Different Varieties of Oolong Tea by Fluorescence Hyperspectral Technology Combined with Chemometrics. Foods 2022; 11:foods11152344. [PMID: 35954110 PMCID: PMC9368096 DOI: 10.3390/foods11152344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/27/2022] [Accepted: 08/03/2022] [Indexed: 12/04/2022] Open
Abstract
Oolong tea is a semi-fermented tea that is popular among people. This study aims to establish a classification method for oolong tea based on fluorescence hyperspectral technology(FHSI) combined with chemometrics. First, the spectral data of Tieguanyin, Benshan, Maoxie and Huangjingui were obtained. Then, standard normal variation (SNV) and multiple scatter correction (MSC) were used for preprocessing. Principal component analysis (PCA) was used for data visualization, and with tolerance ellipses that were drawn according to Hotelling, outliers in the spectra were removed. Variable importance for the projection (VIP) > 1 in partial least squares discriminant analysis (PLS−DA) was used for feature selection. Finally, the processed spectral data was entered into the support vector machine (SVM) and PLS−DA. MSC_VIP_PLS−DA was the best model for the classification of oolong tea. The results showed that the use of FHSI could accurately distinguish these four types of oolong tea and was able to identify the key wavelengths affecting the tea classification, which were 650.11, 660.29, 665.39, 675.6, 701.17, 706.31, 742.34 and 747.5 nm. In these wavelengths, different kinds of tea have significant differences (p < 0.05). This study could provide a non-destructive and rapid method for future tea identification.
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11
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Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing. Foods 2022; 11:foods11111563. [PMID: 35681313 PMCID: PMC9180273 DOI: 10.3390/foods11111563] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 01/12/2023] Open
Abstract
Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components. However, the relationship between fatty acids and their derivatives during oolong tea production remains unclear. In this study, fresh Tieguanyin leaves were manufactured into oolong tea and green tea (control), and fatty acids and fatty acid-derived volatiles (FADV) were extracted from processed samples by the sulfuric acid–methanol method and solvent-assisted flavor evaporation (SAFE), respectively. The results showed that unsaturated fatty acids were more abundant than saturated fatty acids in fresh leaves and decreased significantly during tea making. Relative to that in green tea, fatty acids showed larger variations in oolong tea, especially at the green-making stage. Unlike fatty acids, the FADV content first increased and then decreased. During oolong tea manufacture, FADV contents were significantly and negatively correlated with total fatty acids; during the green-making stage, methyl jasmonate (MeJA) content was significantly and negatively correlated with abundant fatty acids except steric acid. Our data suggest that the aroma quality of oolong tea can be improved by manipulating fatty acid transformation.
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12
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Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS-SPME-GC-MS. Foods 2022; 11:foods11111530. [PMID: 35681280 PMCID: PMC9180349 DOI: 10.3390/foods11111530] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 12/15/2022] Open
Abstract
Tieguanyin (TGY) is one kind of oolong tea that is widely appreciated for its aroma and taste. To study the difference of volatile compounds among different types of TGY and other oolong teas, solid-phase microextraction−gas chromatography−mass spectrometry and chemometrics analysis were conducted in this experiment. Based on variable importance in projection > 1 and aroma character impact > 1, the contents of heptanal (1.60−2.79 μg/L), (E,E)-2,4-heptadienal (34.15−70.68 μg/L), (E)-2-octenal (1.57−2.94 μg/L), indole (48.44−122.21 μg/L), and (E)-nerolidol (32.64−96.63 μg/L) in TGY were higher than in other varieties. With the increase in tea fermentation, the total content of volatile compounds decreased slightly, mainly losing floral compounds. Heavily fermented tea contained a higher content of monoterpenoids, whereas low-fermentation tea contained higher contents of sesquiterpenes and indole, which could well distinguish the degree of TGY fermentation. Besides, the volatiles analysis of different grades of TGY showed that the special-grade tea contained more aroma compounds, mainly alcohols (28%). (E,E)-2,4-Heptadienal, (E)-2-octenal, benzeneacetaldehyde, and (E)-nerolidol were the key volatile compounds to distinguish different grades of TGY. The results obtained in this study could help enrich the theoretical basis of aroma substances in TGY.
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13
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Gao Y, Cao QQ, Chen YH, Granato D, Wang JQ, Yin JF, Zhang XB, Wang F, Chen JX, Xu YQ. Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea. Front Nutr 2022; 9:881865. [PMID: 35651510 PMCID: PMC9150783 DOI: 10.3389/fnut.2022.881865] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 04/06/2022] [Indexed: 11/13/2022] Open
Abstract
Tieguanyin oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the three TOTs were conducted. The results indicated that the baking process promoted the formation of colored macromolecules (e.g., theabrownins), which affected the color of tea infusion. Free amino acids underwent the Maillard reaction and generated specific Maillard reaction products, such as 5-hydroxymethylfurfural and furfural, which modified the taste and aroma. Floral and fresh volatiles were remarkably reduced, while multiple new volatiles were produced, forming a typically baked aroma. The antioxidant activity and antibacterial activity were reduced after baking, which might be associated with the decrease of monomeric catechins. These results provide a scientific basis for understanding the changes caused by the baking process.
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Affiliation(s)
- Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Qing-Qing Cao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yu-Hong Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Jie-Qiong Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Jun-Feng Yin,
| | - Xue-Bo Zhang
- National Tea Quality Supervision and Inspection Center, Fujian, China
| | - Fang Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Jian-Xin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu,
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14
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Characterization analysis of flavor compounds in green teas at different drying temperature. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113394] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03930-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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16
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Chen J, Yang Y, Deng Y, Liu Z, Xie J, Shen S, Yuan H, Jiang Y. Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112496] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Xue J, Zhang X, Cheng C, Sun C, Yang S. The aroma analysis of asparagus tea processed from different parts of green asparagus (
Asparagus officinalis
L.). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Junxiu Xue
- Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao) Ministry of Agriculture and Rural Affairs Qingdao City China
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Xinfu Zhang
- Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao) Ministry of Agriculture and Rural Affairs Qingdao City China
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Chenxia Cheng
- Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao) Ministry of Agriculture and Rural Affairs Qingdao City China
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Chao Sun
- Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao) Ministry of Agriculture and Rural Affairs Qingdao City China
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Shaolan Yang
- Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao) Ministry of Agriculture and Rural Affairs Qingdao City China
- College of Horticulture Qingdao Agricultural University Qingdao City China
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18
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Liu H, Xu Y, Wu J, Wen J, Yu Y, An K, Zou B. GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons. Food Res Int 2021; 150:110784. [PMID: 34865799 DOI: 10.1016/j.foodres.2021.110784] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/28/2021] [Accepted: 10/20/2021] [Indexed: 01/24/2023]
Abstract
This study aims to investigate the influence of different harvesting seasons on the aroma of black tea and the trend in the tea aroma variation. A total of 68 volatile substances was identified by gas chromatography coupled with ion-mobility spectrometry (GC-IMS), and 20 characteristic aroma-active compounds were quantitatively analyzed by gas chromatography-olfactometry coupled with aroma extract dilution analysis (GC-O AEDA) and odor activity value (OAV) analysis. These aroma-active compounds are mainly linalool, β-damascenone, and benzeneacetaldehyde. Both methods confirmed that the aroma of tea changes with the harvesting seasons, showing a downward trend followed by an upward trend. Besides, black teas harvested in different seasons have their characteristic volatile compounds and metabolism precursors. The degradation of glycosides, carotenes, and amino acids are the most important degradation pathways for the formation of tea aroma. The PLSR results of GC-O-AEDA, OAV, and DSA data agree with each other, showing that five aroma attributes of the autumn tea have strong correlations. The autumn tea has the richest aroma, followed by the spring tea and the summer tea.
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Affiliation(s)
- Haocheng Liu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jing Wen
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Kejing An
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Bo Zou
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
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Yu X, Nai J, Guo H, Yang X, Deng X, Yuan X, Hua Y, Tian Y, Xu F, Zhang Z, Huang Y. Predicting the grades of Astragali radix using mass spectrometry-based metabolomics and machine learning. J Pharm Anal 2021; 11:611-616. [PMID: 34765274 PMCID: PMC8572717 DOI: 10.1016/j.jpha.2020.07.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 07/26/2020] [Accepted: 07/29/2020] [Indexed: 01/07/2023] Open
Abstract
Astragali radix (AR, the dried root of Astragalus) is a popular herbal remedy in both China and the United States. The commercially available AR is commonly classified into premium graded (PG) and ungraded (UG) ones only according to the appearance. To uncover novel sensitive and specific markers for AR grading, we took the integrated mass spectrometry-based untargeted and targeted metabolomics approaches to characterize chemical features of PG and UG samples in a discovery set (n=16 batches). A series of five differential compounds were screened out by univariate statistical analysis, including arginine, calycosin, ononin, formononetin, and astragaloside Ⅳ, most of which were observed to be accumulated in PG samples except for astragaloside Ⅳ. Then, we performed machine learning on the quantification data of five compounds and constructed a logistic regression prediction model. Finally, the external validation in an independent validation set of AR (n=20 batches) verified that the five compounds, as well as the model, had strong capability to distinguish the two grades of AR, with the prediction accuracy > 90%. Our findings present a panel of meaningful candidate markers that would significantly catalyze the innovation in AR grading.
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Affiliation(s)
- Xinyue Yu
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China.,Department of Pharmaceutical Analysis, School of Pharmacy, China Pharmaceutical University, Nanjing, 210009, China
| | - Jingxue Nai
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China
| | - Huimin Guo
- Center for Biological Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xuping Yang
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China
| | - Xiaoying Deng
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China
| | - Xia Yuan
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China
| | - Yunfei Hua
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China
| | - Yuan Tian
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China
| | - Fengguo Xu
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China
| | - Zunjian Zhang
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China
| | - Yin Huang
- Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing, 210009, China.,Department of Pharmaceutical Analysis, School of Pharmacy, China Pharmaceutical University, Nanjing, 210009, China
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Zhao X, Zhang Y, Wang Q, Huang J, She B, Shi Q, Xiang X, Su C, Zhang L, Huang R, Song C. An integrated strategy for the establishment of a protoberberine alkaloid profile: Exploration of the differences in composition between Tinosporae radix and Fibraurea caulis. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:1131-1140. [PMID: 33876504 DOI: 10.1002/pca.3054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 03/10/2021] [Accepted: 04/07/2021] [Indexed: 06/12/2023]
Abstract
INTRODUCTION Accurate species and content identification of major active components in herbals are the guarantee of the safety and effectiveness for medical and commodity purposes. OBJECTIVES In this study, an integrated strategy used to establish the protoberberine alkaloid profile was applied to explore the differences in composition between the pieces of Tinosporae radix and Fibraurea caulis, both of which had morphological similarities. MATERIALS AND METHODS First, an in-house library including possible protoberberine alkaloids based on different substituents was predicted by systematic literature survey. Meanwhile, diagnostic fragments of protoberberine alkaloids were investigated using the corresponding standards. Second, ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS) was used to obtain multidimensional mass spectral data. Then, the identifications were confirmed by targeted filter of the acquired data based on the library. RESULTS As a result, 10 protoberberine alkaloid molecules including 46 isomers were identified or characterised. The qualitative distribution and relative content of protoberberine alkaloids revealed the fundamental difference between Tinosporae radix and Fibraurea caulis. 25 alkaloids were present in both herbals, while five compounds were detected only in Tinosporae radix. Furthermore, the contents of four alkaloids in Tinosporae radix were significantly higher than those in its adulterant, Fibraurea caulis. CONCLUSION The five unique ingredients in Tinosporae radix can be used as a better indicator for distinguishing the pieces of Tinosporae radix and Fibraurea caulis. The protoberberine alkaloid profile established in this study can be applied to quality evaluation of the two herbals or other herbals containing major protoberberine alkaloids.
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Affiliation(s)
- Xueyan Zhao
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Yan Zhang
- First Clinical College, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Quansheng Wang
- Hubei Huquan Pharmaceutical Co., Ltd., Wuhan, Hubei, China
| | - Jiaxin Huang
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Bo She
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Qingxin Shi
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Xingliang Xiang
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Chao Su
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Lijun Zhang
- College of Basic Medicine, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Rongzeng Huang
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Wuhan, Hubei, China
| | - Chengwu Song
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Wuhan, Hubei, China
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Liu J, Cheng C, Zhang Z, Yang S, Zhang X. Optimization of celery leaf tea processing and the volatile components analysis. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Junchen Liu
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Chenxia Cheng
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Zhiwei Zhang
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Shaolan Yang
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Xinfu Zhang
- College of Horticulture Qingdao Agricultural University Qingdao City China
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Wang S, Zhao F, Wu W, Wang P, Ye N. Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis. Molecules 2020; 25:molecules25020380. [PMID: 31963359 PMCID: PMC7024305 DOI: 10.3390/molecules25020380] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 01/08/2023] Open
Abstract
Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatography-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data analysis is conducted. Consequently, specific VOCs with a positive or negative correlation to the grades are screened out. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea.
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Affiliation(s)
- Shuyan Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; (S.W.); (P.W.)
- Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Feng Zhao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; (S.W.); (P.W.)
- College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China
- Correspondence: (F.Z.); (N.Y.)
| | - Wenxi Wu
- Hengzheng Testing Technology Co., Ltd., Fuzhou, Fujian 350100, China;
| | - Pengjie Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; (S.W.); (P.W.)
- Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; (S.W.); (P.W.)
- Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Correspondence: (F.Z.); (N.Y.)
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