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Guerreiro C, Rinaldi A, Brandão E, de Jesus M, Gonçalves L, Mateus N, de Freitas V, Soares S. A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency. Food Chem 2024; 448:139153. [PMID: 38569410 DOI: 10.1016/j.foodchem.2024.139153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 03/20/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
Salivary proteins precipitation by interaction with polyphenols is the major mechanism for astringency. However, alternative mechanisms seem involved in the perception of different subqualities of astringency. In this study, adsorption of four astringent agents to in vitro oral models and their sensory properties were assessed. Overall, green tea infusion and tannic acid have shown a higher adsorption potential for models with oral cells and absence of saliva. Alum and grape seed extract presented higher adsorption in models with presence of oral cells and saliva. Multiple factor analysis suggested that adsorption may represent important mechanisms to elicit the astringency of alum. Models including saliva, were closely associated with overall astringency and aggressive subquality. Models with cells and absent saliva were closely associated with greenness, suggesting a taste receptor mechanism involvement in the perception. For the first time a correlation between an oral-cell based assay and astringency sensory perception was shown.
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Affiliation(s)
- Carlos Guerreiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | | | - Elsa Brandão
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Mónica de Jesus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Leonor Gonçalves
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal.
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2
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Sun Q, Wu F, Wu W, Yu W, Zhang G, Huang X, Hao Y, Luo L. Identification and quality evaluation of Lushan Yunwu tea from different geographical origins based on metabolomics. Food Res Int 2024; 186:114379. [PMID: 38729702 DOI: 10.1016/j.foodres.2024.114379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/31/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
The relationship between the chemical composition and quality of Lushan Yunwu tea (LYT) from different geographical origins is not clear. Sensory evaluation, metabolomics analyses combined with chemometrics were conducted on LYT from 8 different geographical origins, and altitude was identified as the main factor responsible for the differences among LYT. A total of 32 non-volatile and 27 volatile compounds were identified as marker metabolites to distinguish the origins of high altitudes from those of low altitudes. LYT samples from higher altitude areas contained more free amino acids, sugars, and organic acids, and less catechins, which may contribute to the reduction of bitterness and astringency and the enhancement of umami. The contents of geranylacetone, ethyl hexanoate, ethyl caprylate, 3-carene, d-cadinene, linalool, nerol, and nerolidol in high altitude areas were higher than those in low altitude areas, indicating that LYT from high altitude had strong floral and fruity aroma. The altitudes were positively correlated with pH value, total flavonoids, soluble protein, total free amino acids, and the antioxidant capacities of the LYT. This study provided a theoretical basis for the study of the effect of altitude on tea quality.
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Affiliation(s)
- Qifang Sun
- Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Furu Wu
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Wei Wu
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Wenjie Yu
- Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Gaowei Zhang
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Xueyong Huang
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Yingbin Hao
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Liping Luo
- Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
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Wang H, Feng X, Blank I, Zhu Y, Liu Z, Ni L, Lin CC, Zhang Y, Liu Y. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics. J Agric Food Chem 2024; 72:8715-8730. [PMID: 38564531 DOI: 10.1021/acs.jafc.3c08694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, and numb tastes, while Shuixian had stronger salty and umami tastes. Nontargeted metabolomics identified 151 compounds with 66 compounds identified as key differential metabolites responsible for metabolic discrimination. Most of the catechins and flavonoids were enriched in Rougui tea, while epigallocatechin-3,3'-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, and theaflavanoside I were enriched in Shuixian tea. Catechins, kaempferol, quercetin, and myricetin derivatives were positively correlated with bitter taste and numb sensation. Sour taste was positively correlated to organic acids. Amino acids potentially contributed to salty and umami tastes. These results provide further insights into the taste characteristics and the relationship between taste attributes and specific metabolites in Wuyi Rock tea.
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Affiliation(s)
- Haoli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoxiao Feng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- IBK Food & Beverage Consultancy Sàrl, 1073 Savigny, Switzerland
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhibin Liu
- Institute of Food Science &Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Li Ni
- Institute of Food Science &Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan 30015, China
| | - Yin Zhang
- Key Lab of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Yang S, Pathak S, Tang H, Zhang D, Chen Y, Ntezimana B, Ni D, Yu Z. Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality. Foods 2024; 13:325. [PMID: 38275692 PMCID: PMC10815122 DOI: 10.3390/foods13020325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
A non-targeted metabolomics approach and sensory evaluation, coupled with multivariate statistical analysis, systematically uncover the impact of the rolling time on the quality parameters of black tea. GC-MS analysis reveals that a moderate extension of rolling time favorably contributes to the accumulation of characteristic aroma components in black tea. The volatile components reach their highest concentration in black tea samples processed during an 80-min rolling period. UHPLC-Q-TOF/MS analysis demonstrates a substantial decrease in the contents of catechins and flavonoids with an increase in rolling time. Simultaneously, the production of theaflavins, coupled with the degradation of green bitterness volatiles (GBVs), significantly contributes to the formation of endogenous aroma components in black tea. These findings underscore the close relationship between rolling time control and black tea quality, emphasizing that a moderate extension of the rolling time fosters the development of improved black tea flavor quality. The comprehensive quality evaluation indicates that the optimal duration is 80 min. However, the initial 0 to 20 min of rolling is a crucial phase for the genesis and transformation of black tea quality. This study offers valuable insights into the influence of rolling time on black tea quality, potentially enhancing future studies of rolling technology. It provides theoretical guidelines for optimizing the processing of Gongfu black tea.
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Affiliation(s)
- Shuya Yang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Sujan Pathak
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Haiyan Tang
- School of Horticulture and Landscape Architecture, Hubei Vocational College of Bio-Technology, Wuhan 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Bernard Ntezimana
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
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5
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Wang Z, Li H, Huang W, Duan S, Yan Y, Zeng Z, Fang Z, Li C, Hu B, Wu W, Lan X, Liu Y. Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea. Food Chem 2024; 430:136932. [PMID: 37572385 DOI: 10.1016/j.foodchem.2023.136932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/01/2023] [Accepted: 07/17/2023] [Indexed: 08/14/2023]
Abstract
Microbial fermentation, a key step in Tibetan tea production, plays a pivotal role in forming the tea's unique quality. In our study, we mapped out the landscapes of major components, metabolomic signatures, and microbial features of Tibetan tea using component content determination, untargeted metabolomic analysis, and ITS and 16S rRNA sequencing. The results reveal that theabrownin content demonstrated a consistent growth trend post-fermentation, increasing from 41.96 ± 1.64 mg/g to 68.75 ± 2.58 mg/g. However, the content of epigallocatechin gallate (EGCG) significantly dwindled from 80.02 ± 0.51 mg/g to 8.12 ± 0.07 mg/g. Additionally, 518 metabolites were pinpointed as pivotal to the metabolic variation induced by microbial fermentation. The microbiome analysis exhibited a considerable shift in the microbiota signature, with Aspergillus emerging as the dominant microorganism. To conclude, these findings offer novel perspectives for enhancing the quality of Tibetan tea and abbreviating fermentation time through the regulation of microbiota structure.
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Affiliation(s)
- Ziqi Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Hongyu Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Weimin Huang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Songqi Duan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yue Yan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xiguo Lan
- Sichuan Yingtai Tea Industry Co., Ltd, Yaan 625200, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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Yu Y, Zhu X, Ouyang W, Chen M, Jiang Y, Wang J, Hua J, Yuan H. Effects of electromagnetic roller-hot-air-steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea. Food Chem X 2023; 19:100844. [PMID: 37780241 PMCID: PMC10534162 DOI: 10.1016/j.fochx.2023.100844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/03/2023] Open
Abstract
Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air-steam triple-coupled fixation (ERHSF) device was developed, and its operating parameters were optimized (steam volume: 20 kg/h; hot-air temperature: 90 °C; hot-air blower speed: 1200 r/min). Compared with conventional fixation treated samples, the ratio of tea polyphenols to free amino acids and ester-catechins to simple-catechins in ERHSF-treated samples was reduced by 11.0% and 3.2%, reducing bitterness and astringency of green tea; amino acids, soluble sugars, and chlorophyll contents were significantly increased, enhancing the freshness, sweetness, and greenness; the color indexes, such as L/L* value of brightness and -a/-a* value of greenness, were also improved, and ERHSF-treated samples had the highest sensory scores. These results provided theoretical support and technical guidance for precise quality improvement of summer-autumn green tea.
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Affiliation(s)
| | | | - Wen Ouyang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, China
| | - Ming Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, China
| | - Yongwen Jiang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, China
| | - Jinjin Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, China
| | - Jinjie Hua
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, China
| | - Haibo Yuan
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, China
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Saad MM, Saad AM, Hassan HM, Ibrahim EI, Abdelraof M, Ali BA. Optimization of tannase production by Aspergillus glaucus in solid-state fermentation of black tea waste. BIORESOUR BIOPROCESS 2023; 10:73. [PMID: 38647901 PMCID: PMC10991964 DOI: 10.1186/s40643-023-00686-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Accepted: 09/08/2023] [Indexed: 04/25/2024] Open
Abstract
Tannases are valuable industrial enzymes used in food, pharmaceutical, cosmetic, leather manufacture and in environmental biotechnology. In this study, 15 fungal isolates were obtained from Egyptian cultivated soil and marine samples. The isolated fungi were qualitatively and quantitatively screened for their abilities to produce tannase. The selected fungal isolate NRC8 giving highest tannase activity was identified by molecular technique (18S rRNA) as Aspergillus glaucus. Among different tannin-containing wastes tested, the black tea waste was the best substrate for tannase production by Aspergillus glaucus in solid-state fermentation (SSF). Optimization of the different process parameters required for maximum enzyme production was carried out to design a suitable SSF process. Maximal tannase production was achieved with moisture content of 75%, an inoculums size of 6 × 108 spore/ml and sodium nitrate 0.2% (pH of 5.0) at 30 °C after 5 days of incubation. Box-Behnken experiment was designed to get a quadratic model for further optimization studies. Four-factor response-surface method with 27 runs was prepared using independent parameters including (moisture content %, initial pH, substrate concentration (g) and sodium nitrate concentration (g) for tannase model. The F- and P-values of the model were 4.30 and 0.002, respectively, which implied that the model is significant. In addition, the lack-of-fit was 1040.37 which indicates the same significance relative to the pure error. A. glaucus tannase was evaluated by the efficiency of conversion of tannic acid to gallic acid. Moreover, production of gallic acid from SSF process of A. glaucus using black tea waste was found to be 38.27 mg/ml. The best bioconversion efficiency was achieved at 40 °C with tannic acid concentration up to 200 g/L.
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Affiliation(s)
- Moataza Mahmoud Saad
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt
| | - Abdelnaby Mahmoud Saad
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt
| | - Helmy Mohamed Hassan
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt
| | - Eman I Ibrahim
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt.
| | - Mohamed Abdelraof
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt.
| | - Basant A Ali
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt
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Zhong N, Zhao X, Yu P, Huang H, Bao X, Li J, Zheng H, Xiao L. Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics. Foods 2023; 12:3234. [PMID: 37685167 PMCID: PMC10486783 DOI: 10.3390/foods12173234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography-ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC.
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Affiliation(s)
- Ni Zhong
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (N.Z.)
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Xiaocun Bao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Jin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (N.Z.)
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Lizheng Xiao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (N.Z.)
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
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Yu J, Zhang K, Wang Y, Zhai X, Wan X. Flavor perception and health benefits of tea. Adv Food Nutr Res 2023; 106:129-218. [PMID: 37722772 DOI: 10.1016/bs.afnr.2023.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the composition and proportion of respective compounds. This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlooks were mentioned to objectify tea products' flavor quality and health benefits on a molecular level and significantly promote our understanding of the comprehensive value of tea as a satisfactory health beverage in the future.
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Affiliation(s)
- Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Kangyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China.
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10
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Li L, Sheng X, Zan J, Yuan H, Zong X, Jiang Y. Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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11
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Zhang JY, Cui HC, Feng ZH, Wang WW, Zhao Y, Deng YL, Jiang HY, Yin JF, Engelhardt UH. Bitterness quantification and simulated taste mechanism of theasinensin A from tea. Front Nutr 2023; 10:1138023. [PMID: 37229471 PMCID: PMC10203438 DOI: 10.3389/fnut.2023.1138023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Accepted: 03/28/2023] [Indexed: 05/27/2023] Open
Abstract
Theasinensin A is an important quality chemical component in tea, but its taste characteristics and the related mechanism are still unclear. The bitterness quantification and simulated taste mechanism of theasinensin A were researched. The results showed that theasinensin A was significantly correlated with the bitterness of tea. The bitterness threshold of theasinensin A was identified as 65 μmol/L for the first time. The dose-over-threshold (DOT) value of theasinensin A was significantly higher than that of caffeine in black tea soup. The concentration-bitterness curve and time-intensity curve of theasinensin A were constructed. The bitterness contribution of theasinensin A in black tea was higher than in oolong and green tea. Theasinensin A had the highest affinity with bitterness receptor protein TAS2R16, which was compared to TAS2R13 and TAS2R14. Theasinensin A was mainly bound to a half-open cavity at the N-terminal of TAS2R13, TAS2R14, and TAS2R16. The different binding capacity, hydrogen bond, and hydrophobic accumulation effect of theasinensin A and bitterness receptor proteins might be the reason why theasinensin A presented different bitterness senses in human oral cavity.
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Affiliation(s)
- Jian-yong Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Hong-chun Cui
- Tea Research Institute of Hangzhou Academy of Agricultural Science, Hangzhou, China
| | - Zhi-hui Feng
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Wei-wei Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yun Zhao
- Tea Research Institute of Hangzhou Academy of Agricultural Science, Hangzhou, China
| | - Yu-liang Deng
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - He-yuan Jiang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jun-feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Ulrich H. Engelhardt
- Institute of Food Chemistry, Brunswick University of Technology, Braunschweig, Germany
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12
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Zhang YY, Zhang P, Le MM, Qi Y, Yang Z, Hu FL, Ling TJ, Bao GH. Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis. Food Chem 2023; 407:135172. [PMID: 36508871 DOI: 10.1016/j.foodchem.2022.135172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 10/04/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The present study aimed to improve the flavor of summer Keemun black tea (KBT) using C. militaris solid-state fermentation. Combined with sensory evaluation, the volatile and non-volatile components of solid-state fermentation of KBT (SSF-KBT) and KBT were analyzed. The results showed that after the solid-state fermentation, the contents of total polyphenol, total flavonoid, and total free amino acids were significantly reduced. Further non-targeted metabolomics analysis revealed that the contents of non-galloylated catechins and d-mannitol increased, while the galloylated catechins and flavonoid glycosides decreased as did the bitterness and astringency of KBT. Dihydro-β-ionone and β-ionone (OAV = 59321.97 and 8154.17) were the aroma-active compounds imparting woody and floral odors in SSF-KBT, respectively. Current study provides a new avenue to develop summer-autumn KBT.
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13
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Gao Y, Han Z, Xu YQ, Yin JF. Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars. Front Nutr 2023; 10:1142971. [PMID: 37051128 PMCID: PMC10083420 DOI: 10.3389/fnut.2023.1142971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 03/08/2023] [Indexed: 03/29/2023] Open
Abstract
Albino tea cultivars are mutant tea plants with altered metabolisms. Current studies focus on the leaves while little is known about the flowers. To evaluate tea flowers from different albino cultivars, the chemical composition and anti-cholesterol activity of tea flowers from three albino cultivars (i.e., Baiye No.1, Huangjinya, and Yujinxiang) were compared. According to the results, tea flowers from Yujinxiang had more amino acids but less polyphenols than tea flowers from the other two albino cultivars. A reduced content of procyanidins and a high chakasaponins/floratheasaponins ratio were characteristics of tea flowers from Yujinxiang. In vitro anti-cholesterol activity assays revealed that tea flowers from Yujinxiang exhibited stronger activity in decreasing the micellar cholesterol solubility, but not in cholesterol esterase inhibition and bile salt binding. It was noteworthy that there were no specific differences on the chemical composition and anti-cholesterol activity between tea flowers from albino cultivars and from Jiukeng (a non-albino cultivar). These results increase our knowledges on tea flowers from different albino cultivars and help food manufacturers in the cultivar selection of tea flowers for use.
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Affiliation(s)
- Ying Gao
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Hangzhou, China
| | - Zhen Han
- Agro-Technical Extension Station of Ningbo City, Ningbo, China
| | - Yong-Quan Xu
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Hangzhou, China
- *Correspondence: Yong-Quan Xu,
| | - Jun-Feng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Hangzhou, China
- Jun-Feng Yin,
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14
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Zou Y, Tang C, Yang X, Guo T, Song H. Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea. Molecules 2023; 28:2462. [PMID: 36985433 PMCID: PMC10051951 DOI: 10.3390/molecules28062462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/04/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Green tea is a popular beverage around the world and possesses a unique flavor. The flavor qualities of green tea are closely related to its grade and this relationship has not yet been studied. Three baked green teas with similar flavor were studied, namely, Huangshan Maofeng, Taiping Houkui, and Shucheng Xiaolanhua. A total of 34 odor compounds were identified by solid phase microextraction (SPME) combined with two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry analysis (GC×GC-O-MS). The results of the clustering analysis showed that the content of D-limonene and linalool in the high-grade (Grade A) tea was much higher than the content in other grades, so they were identified as odor markers of Grade A baked green tea. The taste components of different grades of green tea infusion were analyzed by high-performance liquid chromatography–mass spectrometry (HPLC–MS) and HPLC. A combination of clustering analysis, principal component analysis (PCA), and orthogonal partial least squares discrimination analysis (OPLS-DA) indicated that galloylglucose, digalloylglucose, trigalloyglucose, strictinin, and gallic acid could be used as taste markers of Grade A baked green tea. Therefore, the results in this paper reveal the substances responsible for the odor and taste markers of high-grade baked green tea.
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15
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Huang H, Li M, Tan Q, Tang C, Gao J, Bao X, Fan S, Mo T, Han L, Zhang D, Lin J. The impact of thermal extraction on the quality of Phyllanthus emblica Linn.: A systematic study based on composition changes. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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16
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Tu Q, Liu S, Li Y, Zhang L, Wang Z, Yuan C. The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines. Food Chem X 2022; 15:100409. [PMID: 36211762 PMCID: PMC9532778 DOI: 10.1016/j.fochx.2022.100409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/07/2022] Open
Abstract
Thirty-two commercial red wines of Cabernet Sauvignon produced in five continuous vintages (2015–2019) and collected from four production regions were statistically different for the analyzed condensed tannin profiles. Cabernet Sauvignon wines from four regions were rich in the (–)-epicatechin as the extension subunit. Condensed tannin profiles could be used to distinguish some of the production region, but the different vintage samples were not well differentiated. A negative correlation of ageing periods and condensed tannin concentration of Cabernet Sauvignon wines was observed.
This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (–)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.
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17
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Gao C, Huang Y, Li J, Lyu S, Wang Z, Xie F, Luo Y, Zhang F, Chen Z, Sun W. Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea). Foods 2022; 11:2815. [PMID: 36140943 PMCID: PMC9497606 DOI: 10.3390/foods11182815] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022] Open
Abstract
Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial health properties. Currently, four grades of PCT are available, based on the raw leaf materials and consumer palatability. The chemical profiles distinguishing different grades of PCT are yet to be defined, nor has the relationship with grade been evaluated. In the present study, chemometric analysis showed that epigallocatechin (EGC), catechin (C), polyphenols, gallic acid (GA), and free amino acids are grade related bio-markers of PCT. These compounds are associated with the sweet and mellow aftertaste of PCT. A total of 34 volatile components were identified, of which the three component types with the highest relative percentages were alcohols (51.34–52.51%), ketones (27.31–30.28%), and aldehydes (12.70–13.18%). Additionally, our results revealed that sweet floral and fruity aromas were positively correlated with six volatile organic compounds (VOCs), 1-pentanol, propyl hexanoate, linalool, cyclohexanone, hexanal, and 2,5-dimethylpyrazine. Clear discrimination was achieved using orthogonal projections to latent structures discriminant analysis (OPLS-DA). The findings provide vital information on the characteristic flavor of each grade of PCT.
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18
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Cui Y, Lai G, Wen M, Han Z, Zhang L. Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV-visible spectroscopy and mass spectrometry. Food Chem 2022; 386:132788. [PMID: 35344723 DOI: 10.1016/j.foodchem.2022.132788] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 02/22/2022] [Accepted: 03/22/2022] [Indexed: 12/01/2022]
Abstract
Nine black tea samples with different color intensity were firstly determined by chromatic difference analyzer. The color characteristics were secondly quantitatively described by UV-visible spectroscopy. Thirdly, liquid chromatography tandem mass spectrometry (LC-MS) based metabolomics analysis was applied in low-molecular-weight compounds. Finally, the color contributors were identified by the correlation analysis of color, spectrometry and mass data. UV-visible based metabolomics analysis revealed that the wavelength at 380-520 nm (VIP > 1.50) was the critical absorbance band for distinguishing different color of BT infusions, while LC-MS based metabolomics analysis indicated that there were 48 main marker compounds responsible for the classification of different BT infusions. Correlation analysis results showed that the coefficients of theaflavins, thearubigins, theabrownins, flavonoid glycosides, and some hydroxycinnamoyl acids were > 0.7, which suggested they were main color contributors of BT infusion. The present study expanded a new vision on the color analysis of BT infusion.
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Affiliation(s)
- Yuqing Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Guoping Lai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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19
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Kim D, Wang Y. Health-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid. J Food Sci 2022; 87:2595-2615. [PMID: 35534223 DOI: 10.1111/1750-3841.16170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/23/2022] [Accepted: 04/11/2022] [Indexed: 02/05/2023]
Abstract
Huanglongbing (HLB) is a destructive citrus greening disease; no commercially applicable measures exist. 'LB8-9' Sugar Belle® (SB), originally developed for the fresh market, is the most HLB-tolerant cultivar among commercially available varieties. Due to the limited capacity of the fresh fruit market, there is a need to increase the demand for SB juice. Kombucha is a fermented tea beverage with black tea and sugar, and is considered a healthy drink with an increasing market. Therefore, we aim to study the potential of using SB juice in kombucha production. Regular (black tea with no citrus juice added), Hamlin (black tea with Hamlin juice added), and SB kombucha (black tea with SB juice added) were prepared and analyzed to observe the composition of aroma and taste compounds in the kombuchas. Aroma and taste compounds in the kombuchas were analyzed using gas chromatography-mass spectrometry/olfactometry and liquid chromatography-triple quadrupole mass spectrometry, respectively. For aroma compounds, SB kombucha was characterized by high concentrations of terpenes and their derivatives, which have mandarin-like aroma characteristics and health benefits such as antidiabetic and antioxidant effects. For taste compounds, SB kombucha contained higher amount of fructose and organic acids, which have the potential to increase the intensity of sweetness and sourness, and flavonoids. This would support the potential benefits of using SB to make kombucha. This study provides valuable information about the aroma and taste compounds in SB kombucha and its potential health benefits, compared with regular and Hamlin kombucha. PRACTICAL APPLICATION: This experiment provided valuable information on the elevated aroma and taste compounds, their potential health benefits, and the changes of those compounds during kombucha fermentation in 'LB8-9' Sugar Belle® kombucha, compared to regular and Hamlin kombucha. In the absence of an effective cure or therapy for HLB, this can be the first step for developing alternative citrus product to help the citrus industry mitigate the negative impacts from HLB.
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Affiliation(s)
- Dongjoo Kim
- Citrus Research and Education Center, Food Science and Human Nutrition, University of Florida, Lake Alfred, Florida, USA
| | - Yu Wang
- Citrus Research and Education Center, Food Science and Human Nutrition, University of Florida, Lake Alfred, Florida, USA
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20
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Wang B, Qu F, Wang P, Zhao L, Wang Z, Han Y, Zhang X. Characterization analysis of flavor compounds in green teas at different drying temperature. Lebensm Wiss Technol 2022; 161:113394. [DOI: 10.1016/j.lwt.2022.113394] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Jiang Z, Han Z, Wen M, Ho CT, Wu Y, Wang Y, Xu N, Xie Z, Zhang J, Zhang L, Wan X. Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics. Food Science and Human Wellness 2022. [DOI: 10.1016/j.fshw.2021.12.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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22
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Kim M, Park SK. Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leaves. Food Sci Biotechnol 2022; 31:539-547. [PMID: 35529688 PMCID: PMC9033917 DOI: 10.1007/s10068-022-01063-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 12/22/2021] [Accepted: 03/03/2022] [Indexed: 11/26/2022] Open
Abstract
Green tea contains polyphenols, mainly four catechins, including (-)-epigallocatechin gallate, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epicatechin. Enzyme tannase is known to hydrolyze gallated catechins into non-gallated catechins and gallic acid (GA). In this study, dried green tea leaves were treated with tannase to determine changes of volatile and non-volatile compounds by the hydrolysis. The results indicated that (-)-epigallocatechin, (-)-epicatechin, and GA increased, while (-)-epigallocatechin gallate and (-)-epicatechin gallate decreased after the treatment. The GA level increased in the treated samples, which increased titratable acidity significantly, while the pH became lower. Furthermore, the antioxidant activity of the tannase-treated tea leaves increased. The level of glycosidically bound aromas decreased with the concomitant increase of corresponding volatile compounds, while some alcohols derived from fatty acids decreased significantly after the treatment. These results suggest that tannase-treatment influences both volatile and non-volatile compounds in dried green tea leaves.
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Affiliation(s)
- Mingi Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin-si, Gyeonggi-do 17104 Republic of Korea
| | - Seung-Kook Park
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin-si, Gyeonggi-do 17104 Republic of Korea
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23
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Ye JH, Ye Y, Yin JF, Jin J, Liang YR, Liu RY, Tang P, Xu YQ. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Wei Y, Yin X, Wu H, Zhao M, Huang J, Zhang J, Li T, Ning J. Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process. Food Chem 2022; 388:132982. [PMID: 35447593 DOI: 10.1016/j.foodchem.2022.132982] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 03/13/2022] [Accepted: 04/12/2022] [Indexed: 11/04/2022]
Abstract
Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and β-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and β-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor-taste interactions.
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Affiliation(s)
- Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Xuchao Yin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Huiting Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Mengjie Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Junlan Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, 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; School of Tea and Food Science and Technology, 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; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
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25
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Ren Y, Hou Y, Granato D, Zha M, Xu W, Zhang L. Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104387] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Deng S, Zhang G, Olayemi Aluko O, Mo Z, Mao J, Zhang H, Liu X, Ma M, Wang Q, Liu H. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation. Food Res Int 2022; 157:111262. [DOI: 10.1016/j.foodres.2022.111262] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/01/2022]
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27
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González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, Bordeu E, O'Brien JA, Brossard N. Wine astringency: more than just tannin-protein interactions. J Sci Food Agric 2022; 102:1771-1781. [PMID: 34796497 DOI: 10.1002/jsfa.11672] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 09/22/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Beatriz González-Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernanda Garrido-Vargas
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernando Osorio
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José A O'Brien
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
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Zeng W, Zeng Z, Teng J, Rothenberg DO, Zhou M, Lai R, Lai X, Zhao W, Li D, Yan C, Huang Y. Comparative Analysis of Purine Alkaloids and Main Quality Components of the Three Camellia Species in China. Foods 2022; 11:627. [PMID: 35267260 DOI: 10.3390/foods11050627] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/12/2022] [Accepted: 02/14/2022] [Indexed: 12/10/2022] Open
Abstract
Tea (Camelliasinensis var. sinensis) is a widely consumed caffeine-containing beverage, however the Camellia genus also includes other species, which are consumed as tea in their local growing regions. Presently, HPLC analysis assessed 126 unique Camellia germplasms belonging to three Camellia species, C. sinensis var. pubilimba Chang (Csp), C. gymnogyna Chang (CgC) and C. crassicolumna Chang (CcC). Theobromine was the predominant purine alkaloid in all species, representing over 90% of purine alkaloids in Csp and CgC, and 50% in CcC. Significant variability existed in purine alkaloid patterns both between and within species, and some germplasms possessed highly unique alkaloid profiles. Sensory evaluation and quality composition analysis of green tea products produced from the three Camellia species suggested their unsuitability for use in tea production due to their unpalatable flavor. The results of this study revealed the differences in purine alkaloids and main quality components between Camellia species and tea, which contributed to understand why tea, rather than other Camellia species, has become a popular beverage in the world after long-term artificial selection. In addition, unique alkaloid profiles suggest usefulness of these germplasm resources in future breeding of decaffeinated tea plant varieties and alkaloid metabolism research.
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Chong PH, Chen J, Yin D, Qin L. Tea compound-saliva interactions and their correlations with sweet aftertaste. NPJ Sci Food 2022; 6:13. [PMID: 35140228 PMCID: PMC8828886 DOI: 10.1038/s41538-022-00123-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 12/23/2021] [Indexed: 11/23/2022] Open
Abstract
Huigan is an important sensory attribute which is commonly used as a quality indicator evaluation of tea products. Previous studies showed a strong correlation between the lubrication behavior of saliva-tea compound mixture and the sensory perception of Huigan from trained panelists. This work was further designed to investigate how the effect of tea consumption on the rate of saliva secretion and its functional properties including total protein content of saliva (TPC), salivary α-amylase (AMY) and lipase activity (LP). A quartz crystal microbalance with dissipation monitoring (QCM-D) was applied to reveal the adsorption behavior of human whole saliva and how the salivary film is affected by the presence of tea compounds. Results showed a significant positive correlation among TPC, LP and Huigan intensity for subjects who are Huigan-sensitive. Compared to the desorption of salivary film, the desorption of saliva-EC/EGC (epicatechin/epigallocatechin) mixture from the gold surface by QCM-D observation showed a significant effect on Huigan intensity in sensitive group when comparing to the salivary layer (blank).
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Affiliation(s)
- Pik Han Chong
- Lab of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Jianshe Chen
- Lab of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
| | - Danting Yin
- Firmenich Aromatics (China) Co., Ltd., No. 3901, Jindu Road, Minhang District, 201108, Shanghai, China
| | - Lanxi Qin
- Lab of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
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30
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Huang H, Tan P, Li M, Tan Q, Gao J, Bao X, Fan S, Mo T, Mao W, Lin F, Han L, Zhang D, Lin J. Quality analysis combined with mass spectrometry imaging reveal the difference between wild and cultivated Phyllanthus emblica Linn.: From chemical composition to molecular mechanism. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103790] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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31
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Wen M, Han Z, Cui Y, Ho CT, Wan X, Zhang L. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chem 2022; 368:130803. [PMID: 34403995 DOI: 10.1016/j.foodchem.2021.130803] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 12/30/2022]
Abstract
Hydroxycinnamoyl quinic acids are important phenolic acids in tea, particularly fermented teas. However, there have been fewer studies that have confirmed their taste properties. The aim of this study was to investigate the astringent compounds in Keemun congou black tea (KBT) using a combination of mass spectrometry, turbidity analysis, and sensory evaluation. Turbidity analysis determined that p-coumaroylquinic acids were the astringent contributing compounds in KBT. Moreover, the separated compound D16 was identified as trans-4-O-p-coumaroylquinic acid (trans-4-O-pCoQA) by nuclear magnetic resonance spectroscopy and first confirmed to be the astringent contributing compound in KBT by sensory evaluation. Its astringent threshold concentration was tested to be 38 µM. The trans-4-O-pCoQA content in eight KBT samples of various grades ranged from 40.20 ± 0.15 ~ 65.53 ± 0.22 µM. Turbidity analysis combined with sensory evaluation could be a powerful tool for identifying critical compounds responsible for the astringent taste.
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Li J, Wu S, Yu Q, Wang J, Deng Y, Hua J, Zhou Q, Yuan H, Jiang Y. Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation. Food Chem 2022; 378:132126. [PMID: 35033721 DOI: 10.1016/j.foodchem.2022.132126] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 01/07/2022] [Accepted: 01/07/2022] [Indexed: 12/26/2022]
Abstract
Ripened Pu-erh tea is a unique tea type produced from microbial fermentation. Recently, a novel ripened Pu-erh tea (NPT) produced using a patented pile fermentation method has become increasingly popular due to its improved flavor and enriched bioactive gallic acid (GA). However, the detailed chemical features of NPT and their formation during pile fermentation remain unclear. Herein, untargeted metabolomics revealed enrichment of GA, amino acids, free sugars and reduction in catechins and flavonol glycosides in NPT. Mainly, GA was 1.99 times higher in NPT than traditional Pu-erh tea (p < 0.001). The metabolic changes were tracked during pile fermentation, and possible pathways were mapped. GA enrichment may be produced from enhanced hydrolysis of galloyl catechins and phenolic acid esters. Degradation of flavonol glycosides and formation of other metabolites were observed. This study will advance our understanding of conversions during pile fermentation and provide new insights into directional manufacturing of high-quality ripened tea.
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Affiliation(s)
- Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Shimin Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinyan Yu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, 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
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjie Hua
- 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.
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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33
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Cao QQ, Fu YQ, Liu YY, Qin Y, Chen JX, Yin JF, Xu YQ. A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea. Food Chem 2022; 378:132129. [PMID: 35042106 DOI: 10.1016/j.foodchem.2022.132129] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/30/2021] [Accepted: 01/08/2022] [Indexed: 01/14/2023]
Abstract
Oral processing (OP), referring to the whole process of food digestion in human mouth, has a major influence on food flavor perception. This study focused on the compositional changes of the four green tea epicatechins (viz., EC, EGC, ECG, EGCG) during OP, based on targeted and nontargeted metabolomics. It was found that the four epicatechins were all extensively lost through transformation undergoing OP, among which EC was the most stable one, whereas EGCG the least. EGCG was further revealed to be susceptible to human oral cavity in the simulated OP in vitro. It could be converted physically by precipitating with mucin in saliva, and chemically through hydrolysis and dimerization, mediated mainly by the neutral pH condition. The OP of epicatechins also caused salivary composition changes possibly involving health benefits of green tea. These findings could raise awareness of the interactions between epicatechins, or any other food materials, with human mouth.
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Cao Q, Fu Y, Zhang C, Zhu Y, Yin J, Granato D, Putnik P, Xu Y, de Sousa DP. Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay. J CHEM-NY 2022; 2022:1-8. [DOI: 10.1155/2022/7736117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with higher minerals level and pH value would reduce the yield of catechins in tea infusion, which in turn caused the decrease of antioxidant activity to a large extent. Besides, it was found that EGCG, as a major contributor to the antioxidant activity of green tea infusion, was influenced differently by different metal ions, among which Ca2+/Mg2+ could enhance the antioxidant activity of EGCG solutions with different concentration through synergistic effect, particularly Ca2+, and the effect was more markable at a higher EGCG concentration. These results offered theoretical direction to the selection of tea brewing water for consumers and gave a new sight to the effects of metal ions on the antioxidant capacity of EGCG.
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ZHANG Q, ZHANG Y, XIE J, YE J, PANG X, JIA X. Differences in the analysis of the quality indexes and characteristic amino acids of the different grades of Wuyi Shuixian (Camellia sinensis) tea. Food Sci Technol 2022. [DOI: 10.1590/fst.66122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Ying ZHANG
- Fujian Agriculture and Forestry University, China
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36
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Zeng W, Cheng C, Xie M, Zhou M, Mo X, Huang Y. Chemical composition changes and quality development of a new Green‐Making technology in semi‐fermented tea processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wen Zeng
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
| | - Chen Cheng
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
| | - Manwei Xie
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
| | - Mengzhen Zhou
- Meizhou Academy of Agricultural Sciences Meizhou P. R. China
| | - Xiaoli Mo
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
| | - Yahui Huang
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou P. R. China
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37
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Han Z, Wen M, Zhang H, Zhang L, Wan X, Ho CT. LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea. Food Chem 2021; 374:131796. [PMID: 34906807 DOI: 10.1016/j.foodchem.2021.131796] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 12/01/2021] [Accepted: 12/03/2021] [Indexed: 01/15/2023]
Abstract
Six grades of Huangshan Maofeng (HSMF) green tea were studied by LC-MS based metabolomics combined with sensory evaluation on bitterness, astringency and sweet aftertaste. Although there was no significant correlation (p > 0.05) between tea grades and the contents of total polyphenols and flavonoids, non-targeted metabolomics revealed that all grades of tea could be classified into two groups, group 1 (T1, T2) and group 2 (T3, 1, 2, 3). The main marker compounds responsible for distinguishing the two groups were procyanidins, flavonoid glycosides, and four hydrolysable tannins, including monogalloyl glucose, digalloyl glucose, trigalloyl glucose and galloyl-hexahydroxydiphenoyl-glucose. The Pearson correlation coefficients of these hydrolysable tannins with HSMF green tea grades were between 0.82 and 0.95. Furthermore, their Pearson correlation coefficients regarding sweet aftertaste were in the range of 0.73-0.83. This study suggested combination of metabolomics and sensory evaluation could provide an insight in searching for more potential taste-active components.
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Affiliation(s)
- Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Haiwei Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China.
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38
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Liang S, Granato D, Zou C, Gao Y, Zhu Y, Zhang L, Yin JF, Zhou W, Xu YQ. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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39
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Ong CB, Annuar MSM. Cross-linked tannase-carbon nanotubes composite in elevating antioxidative potential of green tea extract. J Food Biochem 2021; 45:e13924. [PMID: 34490635 DOI: 10.1111/jfbc.13924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 11/26/2022]
Abstract
Multi-walled carbon nanotubes (MWCNT)-tannase composite was investigated as an immobilized biocatalyst on the basis of its facile preparation, low cost, and excellent aqueous dispersibility. Cross-linked tannase enzymes, obtained in the presence of glutaraldehyde, were composited with MWCNT via physical adsorption. Multiple techniques were applied to investigate, and corroborate the successful adsorption of cross-linked tannase onto the MWCNT structure. Green tea infusion extract post-treatment using the composite preparation showed elevated radical scavenging activities relative to the control. Green tea infusion extract exhibited a markedly reduced EC50 value on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals following its treatment with the enzyme composite, which represents 20%-34% enhancement in its free radical scavenging capacity. Stoichiometry and number of reduced DPPH were determined and compared. The antioxidative potential of a widely consumed, health-beneficial green tea is elevated by the treatment with MWCNT-tannase composite. PRACTICAL APPLICATIONS: Cross-linked tannase enzymes were composited with pristine multi-walled carbon nanotubes via simple physical adsorption. The composite presents key advantages such as low specific volume compared to other well-known immobilization media, inert, facile enzyme composition, and ease of recovery for repeated use. The work demonstrated carbon nanotube prosthetic utility in the biotransformation of food-based health commodity sought after for its nutritional benefits. The approach is of both industrial- and agricultural importance, and is a promising and viable strategy to obtain a natural, functional food supplement for the multi-billion dollar well-being and health-related industries.
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Affiliation(s)
- Chong-Boon Ong
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia.,School of Science and Psychology, Faculty of Arts and Science, International University of Malaya-Wales, Kuala Lumpur, Malaysia
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40
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Gao Y, Wang JQ, Chen JX, Wang F, Chen GS, Yin JF, Xu YQ. Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion. Molecules 2021; 26:molecules26144255. [PMID: 34299529 PMCID: PMC8304355 DOI: 10.3390/molecules26144255] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/06/2021] [Accepted: 07/12/2021] [Indexed: 11/16/2022] Open
Abstract
Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe2+) aggravates it. The underlying mechanism remains unveiled. In this study, Fe2+ was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe2+-mediated aroma deterioration. By enhancing the degradation of catechins, Fe2+ dramatically increased the production of hydrogen peroxide (H2O2). Fe2+ and H2O2 together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe2+ enhanced the loss of green/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe2+ induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.
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Affiliation(s)
- Ying Gao
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
| | - Jie-Qiong Wang
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jian-Xin Chen
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
| | - Fang Wang
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
| | - Gen-Sheng Chen
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
| | - Jun-Feng Yin
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
- Correspondence: (J.-F.Y.); (Y.-Q.X.)
| | - Yong-Quan Xu
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
- Correspondence: (J.-F.Y.); (Y.-Q.X.)
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Leangnim N, Aisara J, Unban K, Khanongnuch C, Kanpiengjai A. Acid Stable Yeast Cell-Associated Tannase with High Capability in Gallated Catechin Biotransformation. Microorganisms 2021; 9:1418. [PMID: 34209207 DOI: 10.3390/microorganisms9071418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/19/2021] [Accepted: 06/29/2021] [Indexed: 01/16/2023] Open
Abstract
Previously, nine tannin-tolerant and tannase-producing yeasts were isolated from Miang; all produced cell-associated tannase (CAT) during growth in tannin substrate. Among which, only CAT from Sporidiobolus ruineniae showed better stability than its purified form. Yet, it is of particular interest to directly characterize CATs from the latter yeasts. In this study, four CATs from yeasts, namely Cyberlindnera rhodanensis A22.3, Candida sp. A39.3, Debaryomyces hansenii A45.1, and Cy. rhodanensis A45.3 were characterized. The results indicate that all CATs were produced within the same production yield (11 mU/mL). Most CATs exhibited similar pH and temperature optima and stabilities, except for CAT from Cy. rhodanensis A22.3. This CAT was assigned as acid-stable tannase due to its unusual optimum pH of 2.0 with pH stability and half-life thermostability in the range of pH 2.0-4.0, and 70 °C, respectively. All CATs demonstrated high substrate specificity toward epigallocatechin gallate and epicatechin gallate, thus forming epigallocatechin and epicatechin, respectively. Moreover, they showed operational stability to repeated use for up to five cycles without loss of the initial activity. Therefore, CATs from these yeasts could be useful for the extraction and biotransformation of tea catechins and related applications.
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Zhu H, Zhang J, Liu F, Chen L, Ye Y. Using endogenous pigments to recolour roasted green tea. Food Quality and Safety 2021. [DOI: 10.1093/fqsafe/fyab006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Roasted green tea exhibits undesirable dark green that can seriously affect sensory quality, market price, and consumer acceptance. The aim of this work was to propose a method of improving the appearance of the roasted green tea. In this study, rehydration with freeze-drying (RFD) was used to recolour the tea leaves by redistributing the endogenous pigments. The results indicated that the colour of the roasted green tea changed from dark green to bright green after the RFD treatment, the values of L* and b* were significantly increased (P<0.05), and the value of a* was significantly decreased (P<0.05). In addition, the RFD treatment making the yellow–green pigments transfer onto the surface of the tea leaves also induced a change in pigment contents, including chlorophylls, carotenoids, and flavonoid glycosides. The well-defined optimum parameters for the rehydration process were moisture content of tea leaves at 35 per cent, water temperature 25 °C, and a standing time of 1.5 h.
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Xiao Y, Li M, Liu Y, Xu S, Zhong K, Wu Y, Gao H. The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea. Food Chem 2021; 358:129848. [PMID: 33933981 DOI: 10.1016/j.foodchem.2021.129848] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 02/21/2021] [Accepted: 04/09/2021] [Indexed: 11/21/2022]
Abstract
Autumn green tea (AT) has poor taste quality for its strong astringency. This study aims to improve the taste quality as well as the aroma of AT by Eurotium cristatum (MF800948) fermentation and to produce a fermented autumn green tea (FT). Results showed that the aroma quality of AT was improved, and the content of terpene alcohols that impart characteristic flowery aroma to FT significantly increased. The umami intensity of FT was comparable to that of AT while the astringency tasted much weaker mainly due to the oxidation of the catechins. The results also confirmed that theabrownins exhibited strong umami taste, not astringent taste. Finally, a metabolic map was analyzed to show the effect of E. cristatum (MF800948) on the quality of AT, and to visualize the changes of differential compounds in AT and FT. The work provides insights into the quality improvement of autumn green tea.
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Fang Z, Yang W, Li C, Li D, Dong J, Zhao D, Xu H, Ye J, Zheng X, Liang Y, Lu J. Accumulation pattern of catechins and flavonol glycosides in different varieties and cultivars of tea plant in China. J Food Compost Anal 2021; 97:103772. [DOI: 10.1016/j.jfca.2020.103772] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Wang C, Chen PX, Xiao Q, Yang QM, Weng HF, Zhang YH, Xiao AF. Chitosan Activated with Genipin: A Nontoxic Natural Carrier for Tannase Immobilization and Its Application in Enhancing Biological Activities of Tea Extract. Mar Drugs 2021; 19:166. [PMID: 33808933 DOI: 10.3390/md19030166] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 01/08/2023] Open
Abstract
In this work, a non-toxic chitosan-based carrier was constructed via genipin activation and applied for the immobilization of tannase. The immobilization carriers and immobilized tannase were characterized using Fourier transform infrared spectroscopy and thermogravimetric analysis. Activation conditions (genipin concentration, activation temperature, activation pH and activation time) and immobilizations conditions (enzyme amount, immobilization time, immobilization temperature, immobilization pH, and shaking speed) were optimized. The activity and activity recovery rate of the immobilized tannase prepared using optimal activation and immobilization conditions reached 29.2 U/g and 53.6%, respectively. The immobilized tannase exhibited better environmental adaptability and stability. The immobilized tannase retained 20.1% of the initial activity after 12 cycles and retained 81.12% of residual activity after 30 days storage. The catechins composition analysis of tea extract indicated that the concentration of non-ester-type catechins, EGC and EC, were increased by 1758% and 807% after enzymatic treatment. Biological activity studies of tea extract revealed that tea extract treated with the immobilized tannase possessed higher antioxidant activity, higher inhibitory effect on α-amylase, and lower inhibitory effect on α-glucosidase. Our results demonstrate that chitosan activated with genipin could be an effective non-toxic carrier for tannase immobilization and enhancing biological activities of tea extract.
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Gezaf SA, Abo Nouh FA, Abdel-Azeem AM. Fungal Communities from Different Habitats for Tannins in Industry. Fungal Biol 2021. [DOI: 10.1007/978-3-030-85603-8_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Yang P, Song H, Lin Y, Guo T, Wang L, Granvogl M, Xu Y. Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation. Food Funct 2021; 12:4797-4807. [PMID: 33861271 DOI: 10.1039/d1fo00165e] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma to the final products. This study focuses on the differences in aroma characteristics among three kinds of refined teas, named light fire (LF), moderate fire (MF), and high fire (HF). A combination of solid phase microextraction (SPME) and a switchable system between GC-O-MS and GC × GC-O-MS was utilized to identify the odorants. In total, 97 aroma-active compounds could be smelled at the sniffing port, comprising alcohols, aldehydes, ketones, esters, heterocycles, and terpenes. However, only 52 obtained r-OAV >1. Significant differences were uncovered by the application of principal component analysis (PCA) and partial least squares regression (PLSR). Thereby, MF and HF had a more similar aroma profile, while in LF samples, alcohols, aliphatic aldehydes and some ketones were responsible for the aroma profile, such as (E,E)-2,4-hexadienal, octanal, hexanal, (E,Z)-2,6-nonadienal, (E)-β-ionone, 3-octen-2-one etc. Strecker aldehydes had a great impact on the aroma of MF, including 2-methylpropanal, 2-methylbutanal, 3-methylbutanal etc. Some N-heterocyclic compounds also affected the overall aroma, for instance, 6-methyl-2-ethylpyrazine. In HF, the majority of aroma compounds increased with increasing roasting temperature, especially N-heterocyclic compounds as well as furfural and 5-methyl-2-furancarboxaldehyde, which are all closely related to the Maillard reaction. Besides, 5-methyl-2-(1-methylethenyl)-4-hexen-1-ol, trans-linalooloxide and 2-nonanone also remarkably influenced the aroma of HF. In addition, it was supposed that most amino acids that participated in the Maillard reaction during roasting were decomposed from the compounds that combined with tea polyphenols and amino acids.
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Affiliation(s)
- Ping Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
| | - Yanping Lin
- College of Tea and Food Science, Wuyi University, Wuyishan, 354300, China
| | - Tianyang Guo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
| | - Lijin Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
| | - Michael Granvogl
- Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät für Naturwissenschaften, Institut für Lebensmittelchemie, Universität Hohenheim, 70599 Stuttgart, Germany
| | - Yongquan Xu
- National Engineering Research Center for Tea Industry, Chinese Academy of Agricultural Sciences Tea Research Institute, 9 South Meiling Road, Hangzhou 310008, China.
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Yuan B, Zhou S, Liu C, Zhang S, Li J, Liu A. Status of the application of exogenous enzyme technology for the development of natural plant resources. Bioprocess Biosyst Eng 2021; 44:429-42. [PMID: 33146790 DOI: 10.1007/s00449-020-02463-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Accepted: 10/16/2020] [Indexed: 10/23/2022]
Abstract
Exogenous enzymes are extraneous enzymes that are not intrinsic to the subject. The exogenous enzyme industry has been rapidly developing recently. Successful application of recombinant DNA amplification, high-efficiency expression, and immobilization technology to genetically engineered bacteria provides a rich source of enzymes. Amylase, cellulase, protease, pectinase, glycosidase, tannase, and polyphenol oxidase are among the most widely used such enzymes. Currently, the application of exogenous enzyme technology in the development of natural plant resources mainly focuses on improving the taste and flavor of the product, enriching the active ingredient contents, deriving and transforming the structure of a chosen compound, and enhancing the biological activity and utilization of the functional ingredient. In this review, we discuss the application status of exogenous enzyme technology for the development of natural plant resources using typical natural active ingredients from plant, such as resveratrol, steviosides, catechins, mogrosides, and ginsenosides, as examples, to provide basis for further exploitation and utilization of exogenous enzyme technology.
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Pan J, Wang NN, Yin XJ, Liang XL, Wang ZP. Characterization of a Robust and pH-Stable Tannase from Mangrove-Derived Yeast Rhodosporidium diobovatum Q95. Mar Drugs 2020; 18:E546. [PMID: 33143376 DOI: 10.3390/md18110546] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 10/27/2020] [Accepted: 10/29/2020] [Indexed: 12/05/2022] Open
Abstract
Tannase plays a crucial role in many fields, such as the pharmaceutical industry, beverage processing, and brewing. Although many tannases derived from bacteria and fungi have been thoroughly studied, those with good pH stabilities are still less reported. In this work, a mangrove-derived yeast strain Rhodosporidium diobovatum Q95, capable of efficiently degrading tannin, was screened to induce tannase, which exhibited an activity of up to 26.4 U/mL after 48 h cultivation in the presence of 15 g/L tannic acid. The tannase coding gene TANRD was cloned and expressed in Yarrowia lipolytica. The activity of recombinant tannase (named TanRd) was as high as 27.3 U/mL. TanRd was purified by chromatography and analysed by SDS-PAGE, showing a molecular weight of 75.1 kDa. The specific activity of TanRd towards tannic acid was 676.4 U/mg. Its highest activity was obtained at 40 °C, with more than 70% of the activity observed at 25–60 °C. Furthermore, it possessed at least 60% of the activity in a broad pH range of 2.5–6.5. Notably, TanRd was excellently stable at a pH range from 3.0 to 8.0; over 65% of its maximum activity remained after incubation. Besides, the broad substrate specificity of TanRd to esters of gallic acid has attracted wide attention. In view of the above, tannase resources were developed from mangrove-derived yeasts for the first time in this study. This tannase can become a promising material in tannin biodegradation and gallic acid production.
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Sun Y, Wang Y, Huang J, Ren G, Ning J, Deng W, Li L, Zhang Z. Quality assessment of instant green tea using portable NIR spectrometer. Spectrochim Acta A Mol Biomol Spectrosc 2020; 240:118576. [PMID: 32535491 DOI: 10.1016/j.saa.2020.118576] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 06/01/2020] [Accepted: 06/02/2020] [Indexed: 06/11/2023]
Abstract
Caffeine and catechin are two main components of instant green tea, and are essential components of tea quality. This paper mainly focuses on the feasibility of rapidly determining instant green tea components by using a portable near infrared (NIR) spectrometer. The two main components (caffeine and catechin) were studied. In addition, the instrument performance levels of portable and benchtop NIR spectrometers were studied and compared. Quantitative models developed using portable and benchtop spectrometers for measuring caffeine, total catechins, and four individual catechins were established and compared. After preprocessing using standard normal variate (SNV), the Rp values of the caffeine, total catechins, (-)-epigallocatechin, (-)-epigallocatechin 3-gallate, (-)-epicatechin, and (-)-epicatechin gallate in the partial least squares models for a portable NIR spectrometer were 0.974, 0.962, 0.669, 0.945, 0.942 and 0.905, respectively. For a benchtop NIR spectrometer, Rp values were 0.993, 0.958, 0.883, 0.955, 0.966 and 0.936, respectively. Passing-Bablok regression method results indicated no significant differences between the two instruments. A genetic algorithm (GA) and the successive projections algorithm (SPA) were used to screen the wavelength of the NIR spectrum and establish the model. The GA obtained more robust modeling results. This study concludes that the developed portable spectroscopy system combined with appropriate variable selection methods can be effectively used for rapid determination of caffeine, total catechins, and four individual catechins in instant green tea.
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Affiliation(s)
- Yemei Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Jing Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Guangxin Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Weiwei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Luqing Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.
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