Another inner truth of shaking: Water migration and transformation-advanced physicochemical alterations in tea leaves.

Shaking, essential in oolong tea production, is becoming an innovative method to impart floral fragrance. Research on shaking primarily concentrates on biological underpinnings, including modifications in gene expression and stress-triggered enzymatic catalysis, and consequent physicochemical properties. Water phase and distribution, reshaped by shaking and affected the biological and physicochemical alterations of tea leaves, is always ignored.

The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study.

Targeted metabolomics combined with chemometrics were applied to investigate the flavor profiles of 4 white tea samples, which were produced from different maturity fresh tea leaves with different withering methods. Mature leaves that underwent novel withering process at higher temperature (28-30℃) and humidity (75 ± 3 %) (MN) were characterized by intense milky flavor. The content of free amino acids, catechins, and soluble sugars in MN were significantly lower than that in the other 3 tea samples, resulting in a sweet and mellow taste with low bitterness.

From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting.

Roasting is crucial for the distinct flavor of Wuyi rock tea (WRT). This study applied untargeted metabolomics to investigate the effects of roasting on 139 WRT samples roasted at light fire (LF) or moderate fire (MF) intensities. Compared to LF, MF roasting led to a decrease in the cis/trans flavanol ratio by 56% and theanine by 85%, while increasing the levels of N-ethyl-2-pyrrolidione-substituted flavanols (EPSFs), flavonol aglycones and flavone C-glycosides.

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses.

White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white tea has a unique milk flavor compared to the traditional white tea. Little is known about the aromas that make white tea taste milky.

Dynamic change of the carotenoid metabolic pathway profile during oolong tea processing with supplementary LED light.

Carotenoid-derived volatiles are important contributors to tea aroma quality. However, the profile of the carotenoid pathway and carotenoid-derived volatiles (CDVs) artificial regulation in oolong tea processing has yet to be investigated. In the present work, the content and varieties of carotenoid-derived volatiles, the genome-wide identification of carotenoid cleavage dioxygenase (CsCCD) gene family, the expression level of CsCCD and other key genes in the carotenoid pathway, and the profile of carotenoid substances were analyzed by multi-omics and bioinformatics methods with innovative postharvest supplementary LED light during oolong tea processing.

Metabolomics integrated with machine learning to discriminate the geographic origin of Rougui Wuyi rock tea.

The geographic origin of agri-food products contributes greatly to their quality and market value. Here, we developed a robust method combining metabolomics and machine learning (ML) to authenticate the geographic origin of Wuyi rock tea, a premium oolong tea. The volatiles of 333 tea samples (174 from the core region and 159 from the non-core region) were profiled using gas chromatography time-of-flight mass spectrometry and a series of ML algorithms were tested.

Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties.

Wuyi rock tea (WRT) is famous for its long history and unique characteristic of floral, fruity and nutty flavors. This study investigated the aroma characteristics of WRTs prepared from 16 different oolong tea plant varieties. The sensory evaluation results showed that all WRTs had an 'Yan flavor' taste, and the odor was strong and lasting.

Integrated metabolomic and transcriptomic analysis reveal the effect of mechanical stress on sugar metabolism in tea leaves () post-harvest.

Sugar metabolites not only act as the key compounds in tea plant response to stress but are also critical for tea quality formation during the post-harvest processing of tea leaves. However, the mechanisms by which sugar metabolites in post-harvest tea leaves respond to mechanical stress are unclear. In this study, we aimed to investigate the effects of mechanical stress on saccharide metabolites and related post-harvest tea genes.

Secondary injury and pro-inflammatory macrophages increase osteophyte growth and fracture healing in canine atrophic nonunion.

Objectives: In this study, we used a canine high-energy fracture model to examine the relationship between the early inflammatory reaction in adjacent tissues and the ability for osteophyte growth, aiming to identify causes that lead to atrophic nonunion inflammatory disease and to provide new strategies for prevention and treatment.

Materials And Methods: Forty-eight models of canine femoral high energy fractures were prepared and randomly divided into groups A and B (n=24 in each group). Dogs in both groups underwent open reduction and 6-hole plate internal fixation.

Transcriptome and metabolite analyses provide insights into zigzag-shaped stem formation in tea plants (Camellia sinensis).

Background: Shoot orientation is important for plant architecture formation, and zigzag-shaped shoots are a special trait found in many plants. Zigzag-shaped shoots have been selected and thoroughly studied in Arabidopsis; however, the regulatory mechanism underlying zigzag-shaped shoot development in other plants, especially woody plants, is largely unknown.

Results: In this study, tea plants with zigzag-shaped shoots, namely, Qiqu (QQ) and Lianyuanqiqu (LYQQ), were investigated and compared with the erect-shoot tea plant Meizhan (MZ) in an attempt to reveal the regulation of zigzag-shaped shoot formation.

Integrative Transcriptomic and Metabolic Analyses Provide Insights into the Role of Trichomes in Tea Plant ().

Trichomes, which develop from epidermal cells, are regarded as one of the key features that are involved in the evaluation of tea quality and tea germplasm resources. The metabolites from trichomes have been well characterized in tea products. However, little is known regarding the metabolites in fresh tea trichomes and the molecular differences in trichomes and tea leaves per se.

Neuroprotective and Anti-Amyloid β Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea.

White tea (WT) is one of six tea types originally derived from Fujian Province, China. White tea is known for its health-promoting properties. However, the neuroprotective and anti-aggregatory properties of WT against the hallmark toxic Alzheimer's protein, Aβ have not been investigated.

Expression patterns of alpha-amylase and beta-amylase genes provide insights into the molecular mechanisms underlying the responses of tea plants (Camellia sinensis) to stress and postharvest processing treatments.

The alpha-amylase and beta-amylase genes have been identified from tea plants, and their bioinformatic characteristics and expression patterns provide a foundation for further studies to elucidate their biological functions. Alpha-amylase (AMY)- and beta-amylase (BAM)-mediated starch degradation plays central roles in carbohydrate metabolism and participates extensively in the regulation of a wide range of biological processes, including growth, development and stress response. However, the AMY and BAM genes in tea plants (Camellia sinensis) are poorly understood, and the biological functions of these genes remain to be elucidated.

An Efficient Extraction Method for Fragrant Volatiles from Jasminum sambac (L.) Ait.

The sweet smell of aroma of Jasminum sambac (L.) Ait. is releasing while the flowers are blooming.