Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach.

Fenghuang Dancong tea (FHDC) is a renowned oolong tea in China due to its complex aroma characteristics. However, the aroma differences between FHDC teas with typical aroma profiles are still unknown. This study employed the sensomics approach to characterize the key odorants in three distinct FHDC samples with aroma types of Yashi, Huangzhi, and Milan, respectively.

Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing process.

As a kind of green tea with unique multiple baking processes, the flavor code of Lu'an Guapian (LAGP) has recently been revealed. To improve and stabilize the quality of LAGP, further insight into the dynamic changes in odorants during the whole processing is required. In this study, 50 odorants were identified in processing tea leaves, 14 of which were selected for absolute quantification to profile the effect of processes.

Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea.

Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors.

Flavor perception and health benefits of tea.

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.

Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea.

Theanine is a distinctive amino acid in tea that plays a vital role in tea flavor during the roasting process. Model thermal reactions of total amino acids and sugars with different roasting conditions (low-fire, middle-fire, and high-fire) showed theanine competitively inhibited the formation of indole, skatole, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and Strecker aldehydes, while greatly stimulated the production of roasty pyrazines. In addition, highest amounts of pyrazines were obtained under high-fire degree.

Intermittent fasting modulates the intestinal microbiota and improves obesity and host energy metabolism.

Intermittent fasting (IF) is a promising paradigm for weight loss which has been shown to modulate the gut microbiota based on 16S rRNA gene amplicon sequencing. Here, 72 Chinese volunteers with a wide range of body mass index (BMI) participated in a three-week IF program during which an average loss of 3.67 kg body weight accompanied with improved clinical parameters was observed irrespective of initial anthropometric and gut microbiota status.

Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Green Tea Infusion ().

The volatile fraction was isolated from the premium and common grade of green tea infusion by solvent-assisted flavor evaporation distillation. With the application of aroma extract dilution analysis, a total of 52 aroma-active compounds were revealed in the flavor dilution (FD) factor area of 32-8192. Besides, five additional odorants with higher volatility were identified using solid-phase microextraction.

Insights into the Key Odorants in Large-Leaf Yellow Tea () by Application of the Sensomics Approach.

Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and is enjoyed with increasing enthusiasm in China. However, its key odorants are still unknown. In this study, 46 odorants in the headspace and vacuum-distillate of the tea infusion were identified via aroma extract dilution analysis.

Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing.

Dimethyl sulfide (DMS) is a typical odorant contributing a cooked corn-like odor to tea (Camellia sinensis). In the study, noticeable increases of DMS (>350%) occurred in green, black, yellow, and white tea during brewing. Thermal model and quantitative analysis of S-methylmethionine (SMM) confirmed the thermal decomposition of SMM into DMS (44-80%) in tea infusion.

Phase Behavior and Aggregate Transition Based on Co-assembly of Negatively Charged Carbon Dots and a pH-Responsive Tertiary Amine Cationic Surfactant.

We studied the co-assembly of an oppositely changed binary mixture of selenium-doped carbon quantum dots (Se-CQDs) and ,-dimethyl octylamide-propyl tertiary amine (DOAPA) through turbidity, ζ potential measurement, and cryogenic transmission electron microscopy (cryo-TEM) with the aim of fabricating supramolecular assemblies with multiple dimensions and novel morphologies. The Se-CQD/DOAPA binary mixture exhibited abundant phase behavior, in which an isotropic phase (I) was first observed, followed by turbidity (T), precipitation (P), and a second isotropic phase (I), as the DOAPA concentration increased. Then we focused on investigating the morphologies of samples.

Enhanced recombinant carbonic anhydrase in T7RNAP-equipped Escherichia coli W3110 for carbon capture storage and utilization (CCSU).

Sulfurihydrogenibium yellowstonense carbonic anhydrase (SyCA) is a well-known thermophilic CA for carbon mineralization. To broaden the applications of SyCA, the activity of SyCA was improved through stepwise engineering and in different cultural conditions, as well as extended to co-expression with other enzymes. The engineered W3110 strains with 4 different T7 RNA polymerase levels were employed for SyCA production.

Chromosome-scale genomes reveal genomic consequences of inbreeding in the South China tiger: A comparative study with the Amur tiger.

The South China tiger (Panthera tigris amoyensis, SCT) is the most critically endangered subspecies of tiger due to functional extinction in the wild. Inbreeding depression is observed among the captive population descended from six wild ancestors, resulting in high juvenile mortality and low reproduction. We assembled and characterized the first SCT genome and an improved Amur tiger (P.

Chromosome-Scale Genome of Masked Palm Civet () Shows Genomic Signatures of Its Biological Characteristics and Evolution.

The masked palm civet () is a small carnivore with distinct biological characteristics, that likes an omnivorous diet and also serves as a vector of pathogens. Although this species is not an endangered animal, its population is reportedly declining. Since the severe acute respiratory syndrome (SARS) epidemic in 2003, the public has been particularly concerned about this species.

Chromosome-Level Genome Assembly of the Green Peafowl (Pavo muticus).

The green peafowl (Pavo muticus) is facing a high risk of extinction due to the long-term and widespread threats of poaching and habitat conversion. Here, we present a high-quality chromosome-level genome assembly of the green peafowl with high contiguity and accuracy assembled by PacBio sequencing, DNBSEQ short-read sequencing, and Hi-C sequencing technologies. The final genome size was estimated to be 1.

Chromosome-scale assembly and whole-genome sequencing of 266 giant panda roundworms provide insights into their evolution, adaptation and potential drug targets.

Helminth diseases have long been a threat to the health of humans and animals. Roundworms are important organisms for studying parasitic mechanisms, disease transmission and prevention. The study of parasites in the giant panda is of importance for understanding how roundworms adapt to the host.

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions.

As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology.