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学者姓名：刘志彬
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Abstract ：
Roasting is pivotal for enhancing the flavor of Wuyi rock tea (WRT). A study investigated a novel compound that enhances the umami taste of WRT. Metabolomics of Shuixian tea (SXT) and Rougui tea (RGT) under light roasting (LR), medium roasting (MR), and heavy roasting (HR) revealed significant differences in nonvolatiles compounds. Compared LR reducing sugars and amino acids notably decreased in MR and HR, with l-alanine declining by 69%. Taste-guided fractionation identified fraction II-B as having high umami and sweet intensities. A surprising taste enhancer, N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (alapyridaine), was discovered and identified. It formed via the Maillard reaction, positively correlated with roasting in SXT and RGT. Alapyridaine levels were highest in SXT among the five oolong teas. Roasting tea with glucose increased alapyridaine levels, while EGCG inhibited its formation. HR-WRT exhibited enhanced umami and sweet taste, highlighting alapyridaine's impact on WRT's flavor profile. The formation of alapyridaine during the roasting process provides new insights into the umami and sweet perception of oolong tea.
Keyword ：
Maillard reaction Maillard reaction N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol Roastedtea Roastedtea Sweet Sweet Umami Umami Wuyi Rock tea Wuyi Rock tea
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| GB/T 7714 | Feng, Xiaoxiao , Wang, Haoli , Zhu, Yiwen et al. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) : 8760-8773 . |
| MLA | Feng, Xiaoxiao et al. "New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 15 (2024) : 8760-8773 . |
| APA | Feng, Xiaoxiao , Wang, Haoli , Zhu, Yiwen , Ma, Jingke , Ke, Yu , Wang, Kequn et al. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) , 8760-8773 . |
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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.
Keyword ：
amino acid amino acid catechin catechin metabolomics metabolomics oolong tea oolong tea taste characteristics taste characteristics
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| GB/T 7714 | Wang, Haoli , Feng, Xiaoxiao , Blank, Imre et al. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) : 8715-8730 . |
| MLA | Wang, Haoli et al. "Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 15 (2024) : 8715-8730 . |
| APA | Wang, Haoli , Feng, Xiaoxiao , Blank, Imre , Zhu, Yiwen , Liu, Zhibin , Ni, Li et al. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) , 8715-8730 . |
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Abstract ：
Wuyi Rock Tea (WRT) is widely appreciated for its unique rocky flavor and floral essence. However, the characterization of taste attributes, particularly bitterness, in this premium tea remains largely underexplored. This study aims to assess the perception of bitterness in WRT through an integrated approach, including sensory evaluation, phenolic compound analysis, and cell-based calcium imaging assay. Sensory evaluation revealed distinct bitterness intensities among nine selected typical WRT samples. Utilizing UHPLC-Q-Orbitrap-MS, 54 phenolics were tentatively identified, comprising of 24 flavanols, 18 flavonols, and 12 phenolic acids. The cellbased calcium imaging assay revealed diverse intracellular calcium responses and half-maximum effective concentration (EC50) values across the tested samples. Notably, correlation analysis unveiled a strong negative correlation between sensory scores and EC50 values. Furthermore, 11 individual phenolic compounds, such as epigallocatechin gallate and epicatechin gallate, demonstrated significant correlation with sensory scores and bitter taste receptor activation, suggesting their potential role as key contributors shaping the bitter taste perception of WRT. This study provides comprehensive insights into the nuanced bitterness of WRT, bridging sensory and molecular perspectives to enhance our understanding of the taste profile of this premium tea.
Keyword ：
Bitterness Bitterness Cell-based calcium imaging Cell-based calcium imaging Phenolic compound Phenolic compound Sensory evaluation Sensory evaluation UHPLC-Q-orbitrap-MS UHPLC-Q-orbitrap-MS Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Lu, Yuan , Sun, Yaqian , Ni, Li et al. Sensory and molecular insights into the bitterness of Wuyi rock tea [J]. | FOOD BIOSCIENCE , 2024 , 59 . |
| MLA | Lu, Yuan et al. "Sensory and molecular insights into the bitterness of Wuyi rock tea" . | FOOD BIOSCIENCE 59 (2024) . |
| APA | Lu, Yuan , Sun, Yaqian , Ni, Li , Su, Weiying , Liu, Yuan , Feng, Xiaoxiao et al. Sensory and molecular insights into the bitterness of Wuyi rock tea . | FOOD BIOSCIENCE , 2024 , 59 . |
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Abstract ：
Roasting is one of the most critical manufacturing steps for making Wuyi Rock tea (WRT). The role of roasting in the formation of characteristic aroma of WRT was elucidated in detail in this study. First, the volatiles formed during the roasting process of WRT were investigated by using HS-SPME-GC-MS. Next, 18 volatiles were iden-tified as odor active compounds (flavor dilution factor >= 1) and 5 volatiles were identified as key aromatic compounds (odor activity value >= 1) by using HS-SPME-GC-O-MS and aroma recombination tests. Furthermore, model reactions of fructose, amino acids, and epicatechin, mimicking the Maillard reaction occurred during roasting, indicated that roasting temperature, amino acid type, and catechins were critical factors for the for-mation of the characteristic aroma of WRT. In specific, the temperature above 120 degrees C facilitated the formation of 2,3-diethyl-5-methylpyrazine, 5-methyl-2-furancarboxaldehyde and 2,6-diethyl pyrazine. And high temperature roasting also facilitated the elimination of off-flavors with grassy odor formed during tea storage. The model reactions of fructose with alanine and lysine at 130 degrees C formed the highest abundance of characteristic aroma of WRT. Additionally, it was also found that epicatechin inhibited the formation of the characteristic aromatic compounds of WRT. Taken together, this study provides details regarding the dynamics of volatiles during roasting, and elucidates the roles of roasting on the formation of the characteristic aroma of WRT.
Keyword ：
Formation mechanism Formation mechanism Maillard reaction model Maillard reaction model Odor active compounds Odor active compounds Roasting Roasting Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Zhan, Sijia , Liu, Zhibin , Su, Weiying et al. Role of roasting in the formation of characteristic aroma of wuyi rock tea [J]. | FOOD CONTROL , 2023 , 147 . |
| MLA | Zhan, Sijia et al. "Role of roasting in the formation of characteristic aroma of wuyi rock tea" . | FOOD CONTROL 147 (2023) . |
| APA | Zhan, Sijia , Liu, Zhibin , Su, Weiying , Lin, Chih-Cheng , Ni, Li . Role of roasting in the formation of characteristic aroma of wuyi rock tea . | FOOD CONTROL , 2023 , 147 . |
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Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong tea (HMT), Tieguanyin tea (TGYT), Dongding oolong tea (DDT) and Wuyi rock tea (WRT), were studied in detail. Based on the sensory evaluation by tea evaluation experts, their respective sensory profiles were established and compared. Unroasted teas had more pronounced fresh and green flavors, while roasted teas had higher scores in pungent and caramel flavors. In particular, WRT demonstrated a unique fragrance of floral fruity flavors. By using HS-SPME-GC-MS analysis, a total of 128 compounds were identified across all samples. Notably, it was found that roasting largely increased the variety of volatile compounds in oolong tea. Furthermore, the characteristic volatile compounds of each type of tea were identified by PLS-DA modeling. Linalool and geraniol were the characteristic volatiles of HMT. Four volatiles, including (E)-nerolidol, jasmin lactone, benzeneacetaldehyde, and 4-methyl benzaldehyde oxime were identified as the characteristic volatiles of TGYT. Seven volatiles, including N-ethyl pyrrole, 3-(hydroxy methyl) pyridine, 4pyridylcarbinol, 1-methyl pyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethyl pyrazine, 4-amino-2,3-xylenol, and 4,6-dimethyl pyrimidine were the characteristic volatiles of DDT. For WRT, 2,2,6-trimethyl cyclohexan-1-one, hexanoic acid, benzaldehyde, benzyl alcohol, beta-cyclocitral, (E)-beta-ionone, alpha-ionone, and octanoic acid were the characteristic volatiles. These findings expand our knowledge of the volatile fingerprints of oolong tea.
Keyword ：
Characteristic volatile compounds Characteristic volatile compounds HS-SPME-GC-MS HS-SPME-GC-MS Oolong tea Oolong tea Sensory profiling Sensory profiling Volatile compounds Volatile compounds
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| GB/T 7714 | Wang, Daoliang , Liu, Zhibin , Chen, Wensong et al. Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2023 , 6 . |
| MLA | Wang, Daoliang et al. "Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS" . | CURRENT RESEARCH IN FOOD SCIENCE 6 (2023) . |
| APA | Wang, Daoliang , Liu, Zhibin , Chen, Wensong , Lan, Xiaoye , Zhan, Sijia , Sun, Yaqian et al. Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS . | CURRENT RESEARCH IN FOOD SCIENCE , 2023 , 6 . |
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Rhizome of Polygonatum sibiricum is both a renowned traditional Chinese remedy and a commonly consumed delicacy. Due to the escalating demand and excessive overexploitation, there has been a growing interest in the artificial cultivation of this plant in recent years. To assess the therapeutic benefits of artificially cultivated P. sibiricum, it is crucial to identify and classify its phytochemical components, which are the primary bioactive compounds found in its rhizome. In this study, the phytochemical profile of an artificially cultivated P. sibiricum rhizomes with multiple rhizome buds (ACM) was characterized by using untargeted UHPLC-Q-Orbitrap-MS based approach. In addition, two-wild-types P. sibiricum rhizomes, namely the wild-type with multiple rhizome buds (WTM) and the wild-type with single rhizome bud (WTS), were used for comparison. A total of 183 phytochemicals, including 20 alkaloids, 48 flavonoids, 33 phenolic acids, and 82 terpenoids, were tentatively identified. Generally, the phytochemical profile of ACM was comparable to that of WTM and WTS. In specific, most of the identified alkaloids and phenolic acids, and approximately half of the identified terpenoids, were not significantly different. Notably, several phytochemicals with potent therapeutic properties, such as epiberberine, laetanine, sinapic acid, curcumenol, were present in ACM. Additionally, artificial cultivation increased the abundance of geniposide and naringenin, which have been linked to cardioprotective effects. These findings provide valuable insights for the future utilization of artificially cultivated P. sibiricum.
Keyword ：
Artificial cultivation Artificial cultivation Phytochemicals Phytochemicals Polygonatum sibiricum rhizomes Polygonatum sibiricum rhizomes UHPLC-Q-Orbitrap-MS UHPLC-Q-Orbitrap-MS Wild-type Wild-type
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| GB/T 7714 | Cheng, Weiqing , Pan, Zhibin , Zheng, Hanjing et al. Characterization of phytochemical profile of rhizome of artificial cultured Polygonatum sibiricum with multiple rhizome buds [J]. | APPLIED BIOLOGICAL CHEMISTRY , 2023 , 66 (1) . |
| MLA | Cheng, Weiqing et al. "Characterization of phytochemical profile of rhizome of artificial cultured Polygonatum sibiricum with multiple rhizome buds" . | APPLIED BIOLOGICAL CHEMISTRY 66 . 1 (2023) . |
| APA | Cheng, Weiqing , Pan, Zhibin , Zheng, Hanjing , Luo, Gelian , Liu, Zhibin , Xu, Suli et al. Characterization of phytochemical profile of rhizome of artificial cultured Polygonatum sibiricum with multiple rhizome buds . | APPLIED BIOLOGICAL CHEMISTRY , 2023 , 66 (1) . |
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The influence of roasting on tea bitterness remains unclear. With Wuyi Rock tea (WRT) as an example, this study investigated the impact of roasting on WRT's bitterness, utilizing an integrated approach involving sensory evaluation, bitter compound profiling, and cell-based calcium imaging. Sensory analysis revealed that roasting effectively reduced the perceived bitterness of WRT. This reduction was supported by decreases in various bitter compounds, including 19 flavanols, 11 flavonols, 12 phenolic acids, 2 purine alkaloids, and 9 bitter amino acids, which diminished by 16%, 26%, 19%, 2%, and 70%, respectively. Furthermore, we established two heterogeneous bitter receptor expression systems: TAS2R39/G alpha 15-HEK293T and TAS2R14/G alpha 15-HEK293T cell lines. These systems quantitatively confirmed the reduction in bitterness, demonstrating 51% and 62% decreases in intracellular calcium mobilization within the transfected cells, respectively. These findings provide compelling evidence for the bitterness-ameliorating effect of roasting, expanding our knowledge of the role of roasting in shaping the flavor of tea.
Keyword ：
Bitterness Bitterness Calcium imaging Calcium imaging Roasting Roasting TAS2Rs TAS2Rs Tea Tea
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| GB/T 7714 | Su, Weiying , Ni, Li , Chen, Yizhe et al. Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea [J]. | FOOD CHEMISTRY , 2023 , 437 . |
| MLA | Su, Weiying et al. "Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea" . | FOOD CHEMISTRY 437 (2023) . |
| APA | Su, Weiying , Ni, Li , Chen, Yizhe , Wang, Daoliang , Lin, Chih-Cheng , Liu, Yuan et al. Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea . | FOOD CHEMISTRY , 2023 , 437 . |
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The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC x GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (E)-linalool oxide, geraniol, (Z)-jasmone, and (E)-nerolidol, were identified as the key aroma compounds of DDT. Omission experiments further validated the significant contribution of the three pyrazines to the caramel aroma of DDT. Moreover, the content of 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (Z)-jasmone, 6-methyl-5-hepten-2-one and 2-ethyl-5-methylpyrazine was found to be higher in the high-grade samples, while (E)-nerolidol, linalool, geraniol and 3,5-octadien-2-one were found to be more abundant in the medium-grade samples. These findings provide valuable information for a better understanding of the flavor attributes of DDT.
Keyword ：
Dong Ding oolong tea Dong Ding oolong tea GC-O-MS GC-O-MS GC x GC-TOF-MS GC x GC-TOF-MS key aroma compounds key aroma compounds
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| GB/T 7714 | Wang, Daoliang , Wang, Cainan , Su, Weiying et al. Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach [J]. | FOODS , 2023 , 12 (17) . |
| MLA | Wang, Daoliang et al. "Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach" . | FOODS 12 . 17 (2023) . |
| APA | Wang, Daoliang , Wang, Cainan , Su, Weiying , Lin, Chih-Cheng , Liu, Wei , Liu, Yuan et al. Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach . | FOODS , 2023 , 12 (17) . |
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Abstract ：
The distinctive fragrance of Wuyi Rock Tea (WRT) has garnered high attention in recent years. Herein, we conducted a comprehensive comparison of the sensory attributes and odor-active compounds (OACs) between two quintessential WRTs, namely Rougui (RGT) and Shuixian (SXT). Sensory analysis revealed that RGT exhibited a more pronounced fruity aroma, while SXT had a more complex and intricate sensory profile. By using gas chromatography-olfactory mass spectrometry (GC-O-MS) and two-dimensional gas chromatography time-of-flight mass spectrometry (GC x GC-TOF-MS) analyses, 26 OACs were identified. Among them, 12 compounds with odor activity values > 1 were recognized as key OACs. Noteworthily, eight compounds, including 6-methyl-5-hepten-2-one, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, linalool, methyl salicylate, gera-niol, (E)-8-ionone, and (E)-nerolidol, were shared by both teas. The unique compounds for RGT were (E)-linalool oxide and (Z)-jasmone, while those for SXT were 8-cyclocitral and alpha-ionone. These findings offer valuable in-sights for better understanding the flavor differences between the two most important types of WRT.
Keyword ：
etry (GC-O-MS) etry (GC-O-MS) flight mass spectrometry (GC xGC-TOF-MS) flight mass spectrometry (GC xGC-TOF-MS) Gas chromatography-olfactory mass spectrom Gas chromatography-olfactory mass spectrom Key odor-active compounds Key odor-active compounds Sensomics Sensomics Two-dimensional gas chromatography time-of Two-dimensional gas chromatography time-of Wuyi Rock Tea Wuyi Rock Tea
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| GB/T 7714 | Wang, Daoliang , Liu, Zhibin , Lan, Xiaoye et al. Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties [J]. | FOOD CHEMISTRY , 2023 , 435 . |
| MLA | Wang, Daoliang et al. "Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties" . | FOOD CHEMISTRY 435 (2023) . |
| APA | Wang, Daoliang , Liu, Zhibin , Lan, Xiaoye , Wang, Cainan , Chen, Wensong , Zhan, Sijia et al. Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties . | FOOD CHEMISTRY , 2023 , 435 . |
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Aquatic products are highly susceptible to spoilage caused by adherence of spoilage bacteria during storage, so it is crucial to develop new microecological preservatives. The probiotic B. subtilis can achieve potential preser-vation effects by adhering to the fish gut to regulate the amount of probiotic colonization in the flora. Here, we demonstrated the surface adhesion characteristics of B. subtilis and the mechanism of adhesion-associated gene -mediated adhesion; the regulation of B. subtilis adhesion ability by nitrogen and carbon sources, and the application of tilapia preservation. Our results revealed 10 B. subtilis adhesion-related genes, among which ni-trogen sources up-regulate the adhesion genes hag and motA, carbon sources up-regulate sinR and fliG. Based on flagellum-associated high adhesion strain C6 and high adhesion regulation of B. subtilis C6_H allowed the abundance of probiotic bacteria Bacillus, Rhodobacteraceae to increase, attenuate the content of spoilage flavor substances such as 1-Octen-3-ol, 15-Crown-5 and maintain the freshness of tilapia. The results helped to reveal the adhesion mechanism of B. subtilis and to develop and apply microecological preservatives with high quality adhesion ability.
Keyword ：
Adhesion genes Adhesion genes Bacillus subtilis adhesion mechanism Bacillus subtilis adhesion mechanism Carbon and nitrogen source regulation Carbon and nitrogen source regulation Inhibit fish spoilage Inhibit fish spoilage
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| GB/T 7714 | Zhang, Wen , Sun, Qiujuan , Tong, Qiuxia et al. Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 , 188 . |
| MLA | Zhang, Wen et al. "Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage" . | LWT-FOOD SCIENCE AND TECHNOLOGY 188 (2023) . |
| APA | Zhang, Wen , Sun, Qiujuan , Tong, Qiuxia , Lv, Xucong , Liu, Zhibin , Ni, Li . Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 , 188 . |
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