Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control. In this study, the key odorants causing GOF were investigated by volatolomics, and their dynamic changes and formation pathways were in-depth understood. Significant alterations in volatile metabolites were observed in the withering stage. A total of 14 key odorants were identified as contributors to GOF, including 2-methylpropanal, 3-methylbutanal, 1-hexanol, nonanal, -2,4-heptadienal, benzaldehyde, linalool, -3,5-octadiene-2-one, -cyclocitral, phenylacetaldehyde, -2,4-nonadienal, methyl salicylate, geraniol, and -ionone. Among them, -2,4-heptadienal (OAV = 3913), characterized by fatty, green, and oily aromas, was considered to be the most important contributor causing GOF. Moreover, it was found that lipid degradation served as the primary metabolic pathway for GOF. This study provides a theoretical foundation for off-flavor control and quality improvement of black tea.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11101678 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101432 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Protective roles of herbal teas against the toxicity of Bisphenol A on morphometry of uterus and improving murine reproductive health (incomplete title and amended by the EIC).
Pak J Pharm Sci
January 2025
Department of Food Science and Nutrition, Alkhurmah University College, Taif University, Taif, Saudi Arabia.
The purpose of the current study was to investigate the potential ameliorating murine reproductive effects of herbal tea extracts against bisphenol A-induced (BPA) cytotoxicity. A comparative study was applied among red, green and blue teas in mice groups. Samples were coded as RTE, GTE and BTE groups, respectively.
View Article and Find Full Text PDFDesign and experimental study of tillage depth control system for electric rotary tiller based on LADRC.
Sci Rep
January 2025
The Key Laboratory for Agricultural Machinery Intelligent Control and Manufacturing of Fujian Education Institutions, Wuyi University, Nanping, 354300, Fujian, China.
This paper proposes an adaptive real-time tillage depth control system for electric rotary tillers, based on Linear Active Disturbance Rejection Control (LADRC), to improve tillage depth accuracy in tea garden intercropping with soybeans. The tillage depth control system comprises a body posture sensor, a control unit, and a hybrid stepper motor, integrating sensor data to drive the motor and achieve precise depth control. Real-time displacement sensor signals are compared with target values, enabling closed-loop control of the rotary tiller.
View Article and Find Full Text PDFMachine learning assisted multi-signal nanozyme sensor array for the antioxidant phenolic compounds intelligent recognition.
Food Chem
January 2025
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 of 13th Street, TEDA, Tianjin 300457, PR China. Electronic address:
Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepared. Due to the excellent laccase-like behavior of Cu-BTC, it can catalyze the oxidation of various APs to produce colored quinone imines.
View Article and Find Full Text PDFInsights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of 'Longjing 43' and 'Qunti' cultivars.
Food Chem
January 2025
Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address:
Article Synopsis
- Longjing tea is notable for its rich umami flavor, but the complex chemical interactions that contribute to this taste are not fully understood.
- The study analyzed taste components in two types of Longjing tea: 'Longjing 43' (LJ43) and 'Qunti' (QT), discovering 865 water-soluble peptides in QT and 497 in LJ43, with 44 identified as contributing to umami flavor.
- Findings showed that LJ43 had higher levels of theanine and glutamine than QT, while both varieties contained similar levels of flavan-3-ols, indicating that different chemical compounds and their interactions play a critical role in defining the flavor profile of Longjing tea.
Biosynthesis of 2-phenylethanol from styrene using engineered Escherichia coli whole cells.
Enzyme Microb Technol
January 2025
Dabie Mountain Laboratory, College of Tea and Food Science, Xinyang Normal University, Xinyang, Henan 464000, China.
2-Phenylethanol, an aromatic alcohol with a rose scent, is widely used in the cosmetics, food, and pharmaceutical industries. We designed an efficient multi-enzyme cascade pathway for production of 2-phenylethanol from styrene as the substrate. Initially, 2-phenylethanol was produced by overexpression of styrene monooxygenase A (styA), styrene monooxygenase B (styB), styrene oxide isomerase (SOI), alcohol dehydrogenase (yahK), and glucose dehydrogenase (gdh) in Escherichia coli to give 6.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!