☆ 4.7 Article

The relationship between bacterial dynamics, phenols and antioxidant capability during compressed white tea storage

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

Related references

Note: Only part of the references are listed.

Article Food Science & Technology

Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites

Mao-Yun Li et al.

Summary: Pingwu Fuzhuan brick tea (PWT) has distinct taste characteristics and microbial community structures compared to Fuzhuan brick tea (FBT) from other regions. Through electronic tongue system and high-throughput sequencing, it was found that PWT has lower taste strengths and unique fungal and bacterial genera.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

Add to Collection

Article Chemistry, Applied

Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea

Feng Zhao et al.

Summary: The study found that with years of storage, the content of total flavonoids, thearubigins, and theabrownines in white tea increased, while the total polyphenols decreased, indicating a conversion of phenolic components during the aging process. Metabolomics analysis revealed that changes in flavonol glycosides and flavone glycosides were crucial for improving the quality of white tea through aging.

FOOD CHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea

Qin Li et al.

Summary: This study identified the key aroma compounds and core functional microorganisms responsible for the different aroma characteristics of Liupao tea. Different aroma types of Liupao tea exhibited unique aroma compounds and fungal communities, contributing to the overall aroma profile of the tea.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection

Article Horticulture

Analysis of quality-related nonvolatile metabolites in tea (Camellia sinensis) resources with different shoot colors

Zhihui Wang et al.

Summary: This study analyzed the nonvolatile metabolites of tea resources with different shoot colors and found differences in the content of various metabolites among different shoots. Purple shoots had higher levels of nutritional substances, yellow shoots had higher levels of free amino acids, and green shoots were in between. Yellow and green shoots were suitable for producing high-quality green tea, while purple shoots were of lower quality. A classification method using seven different metabolites was established to effectively classify tea resources with different shoot colors.

EUROPEAN JOURNAL OF HORTICULTURAL SCIENCE (2022)

Add to Collection

Article Agriculture, Multidisciplinary

New insights into metabolomics profile generation in fermented tea: the relevance of bacteria and metabolites in Fuzhuan brick tea

Fei Xia et al.

Summary: The study revealed that both Eurotium and bacteria play a role in the changes of metabolomics profile in fermented Fuzhuan brick tea. The research provides new insights into metabolomics profile generation in fermented tea and lays a foundation for controlling the fermentation process to improve quality.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Add to Collection

Article Food Science & Technology

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Zhihui Wang et al.

Summary: The flavor differences in Oolong tea from different producing areas are mainly caused by the differential nonvolatile compounds, especially the variation in flavonoid content. This study comprehensively identifies the nonvolatile compounds of Oolong tea in different producing areas for the first time, providing a basis for analyzing flavor characteristics, quality control, and geographical indication protection.

FOODS (2022)

Add to Collection

Article Food Science & Technology

Metabolomics Combined with Proteomics Provide a Novel Interpretation of the Changes in Flavonoid Glycosides during White Tea Processing

Xuming Deng et al.

Summary: Nonvolatile metabolomics and proteomics were used to investigate the change mechanism of flavonoid glycoside compounds during the withering processing of white tea. The content of flavonoid glycoside compounds significantly decreased with the extension of withering time, while the content of flavonoid aglycones and water-soluble saccharides increased. The change trends of these compounds were inconsistent with the expression pattern of related biosynthesis pathway proteins, suggesting that the degradation of flavonoid glycosides may occur during the withering process. Further analysis revealed that the degradation of flavonoid glycosides might be related to the antioxidant action of tea leaves during withering.

FOODS (2022)

Add to Collection

Article Food Science & Technology

Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis

Bingsong Ma et al.

Summary: This study explored the impact of harvest season on the chemical composition of white tea. Results showed that the harvest season significantly influenced the chemical composition of white tea, with different seasons exhibiting distinct profiles. Spring white tea showed the highest levels of amino acids, catechins, and antioxidant capacity.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Article Horticulture

Quality Characteristics of Oolong Tea Products in Different Regions and the Contribution of Thirteen Phytochemical Components to Its Taste

Zhihui Wang et al.

Summary: In this study, representative Oolong tea samples from 15 regions in 8 countries were collected and analyzed for their sensory characteristics and phytochemical components. It was found that Oolong tea from each region has unique sensory quality characteristics. The construction of the Oolong tea flavor wheel can help evaluate the qualitative and quantitative sensory attributes of Oolong tea from different origins.

HORTICULTURAE (2022)

Add to Collection

Review Microbiology

Understanding of food biofilms by the application of omics techniques

Lei Yuan et al.

Summary: Biofilms play a critical role in protecting foodborne pathogens under stressful processing conditions. Foodomics techniques have been instrumental in studying biofilms, providing insight into their behavior, physiology, and response to antibiofilm methods at molecular levels. The data gathered from relevant studies are crucial for developing novel biofilm elimination methods to enhance food safety in processing lines.

FUTURE MICROBIOLOGY (2021)

Add to Collection

Article Food Science & Technology

The relationship between microbial dynamics and dominant chemical components during Liupao tea processing

Jie Wang et al.

Summary: This study used Illumina MiSeq sequencing technology to analyze the microbial community composition during pile fermentation of Liupao tea. The results showed the succession of dominant microbial communities and their correlation with key chemical components. The research revealed the important role of microbiome in quality formation of Liupao tea.

FOOD BIOSCIENCE (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Dynamic Evolution and Correlation between Metabolites and Microorganisms during Manufacturing Process and Storage of Fu Brick Tea

Jing Li et al.

Summary: Fu brick tea (FBT) is a major brand of dark tea, and microbial fermentation is crucial in developing its special characteristics. This study investigated the relationship between microbiome and metabolomics during FBT manufacturing processes, identifying critical factors for FBT quality and safety. The research revealed the dynamic evolution of microbiome and metabolites during FBT production, showing that microbial composition is a key factor in changing the metabolic profile of FBT to improve its quality and safety.

METABOLITES (2021)

Add to Collection

Article Food Science & Technology

Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties

Saionara Sartor et al.

Summary: The study investigates the impact of over-lees aging on the nitrogen composition and sensory profile of sparkling wines produced with different grape varieties. Significant changes in amino acid concentration were observed during over-lees aging, with a clear separation of wines based on aging time revealed through multivariate analysis. Wines aged for 15 and 18 months were associated with a wider range of amino acids, while those aged for 18 months displayed sensory characteristics of white and citrus fruits, floral notes, honey, and toasted bread.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Agriculture, Multidisciplinary

Black Tea Quality is Highly Affected during Processing by its Leaf Surface Microbiome

Wei Tong et al.

Summary: This study revealed that microbial populations in tea leaves are mostly influenced by different processing steps, surface sterilization can remove most bacteria and fungi, and affects the formation of key metabolites in black tea.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Add to Collection

Article Food Science & Technology

Preservation of stewed beef chunks by using e-polylysine and tea polyphenols

Fuhou Li et al.

Summary: The combination of e-polylysine and tea polyphenols effectively preserved stewed beef chunks during room-temperature storage by inhibiting bacterial growth and maintaining food quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Food Science & Technology

Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles

Jia Xue et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection

Article Food Science & Technology

Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

Qin Li et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection

Article Chemistry, Applied

Chemical compositions of chrysanthemum teas and their anti-inflammatory and antioxidant properties

Yanfang Li et al.

FOOD CHEMISTRY (2019)

Add to Collection

Article Agriculture, Multidisciplinary

Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas

Weidong Dai et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Add to Collection

Article Microbiology

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Qin Li et al.

FRONTIERS IN MICROBIOLOGY (2018)

Add to Collection

Review Food Science & Technology

A minireview of effects of white tea consumption on diseases

Nevin Sanlier et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Add to Collection

Article Food Science & Technology

Chemical constituents analysis of white tea of different qualities and different storage times

Jing-Ming Ning et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)

Add to Collection

Article Food Science & Technology

Selective antibacterial effect on Campylobacter of a winemaking waste extract (WWE) as a source of active phenolic compounds

Elisa Mingo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Add to Collection

Article Chemistry, Applied

Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea

S. Jayasekera et al.

FOOD CHEMISTRY (2011)

Add to Collection

© Peeref 2019-2024. All rights reserved.