Publications by authors named "Hui-Wei Zhou"
Article Synopsis
- - The sweet variety of "Jiaogulan" from Fujian Province, China, has been consumed for centuries as an herbal tea and dietary supplement, yet its sweet components were largely unexplored.
- - Researchers identified 15 saponins, with 11 proving to be sweet, including 2 new compounds that are 20-200 times sweeter than sucrose, revealing significant potential as natural sweeteners.
- - Advanced methods, including spectroscopic analysis and UPLC-MS/MS, quantified the sweet compounds, with one being the most abundant at 422.530 mg/kg, and molecular docking studies indicated how these saponins interact with sweet taste receptors.
Dendrobium officinale flower tea (DFT) is a traditional health product of geographical identity known for its unique aroma and taste. The effects of different drying methods on sensory properties, metabolic profiles and antioxidant activity of DFT were compared using sensomics and metabolomics approaches. Twenty-seven aroma-active compounds were identified and more than half of the volatiles responsible for the "green" and "floral" scent lost after drying.
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