Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation.

Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. In this study, the effect of roasting raw materials on the formation of retort odor in green tea beverages was assessed using chemometrics and sensory evaluation.

Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science.

Longjing tea is popular due to its unique flavor characteristics, and the brewing process is of crucial importance in presenting its flavor. This study investigated how brewing temperature (BT) impacts Longjing tea's sensory and molecular profile. Sensory evaluations demonstrated that lower brewing temperatures (70-80 °C, with 70 °C optimal) enhanced umami taste while diminishing bitterness and astringency.

Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves.

To improve the flavor of green tea juice processed from summer tea leaves, the enzyme-assisted dynamic extraction method was applied. The chemical components and taste of fresh green tea juice prepared under different extraction conditions with enzyme treatment (EM: tannase or its combination with protease/cellulase/pectinase) were investigated. The results showed that EM could reduce the bitterness and astringency of the tea juice by up to 40 % and 39 %, and enhance the sweet aftertaste to 132 %.

Combination of Metabolite Analysis and Network Pharmacology to Explore the Potential Anticough Mechanism of Protopine-A Marker in Zhi-Ke-Bao Tablets.

Rationale: Protopine, an active alkaloid in Papaver somniferum L., was abundant in a well-known anticough traditional Chinese medicine preparation-Zhi-Ke-Bao tablets. Till now, the metabolism feature and anticough mechanism of protopine have not been fully elucidated, restricting its further development.

Sophflarines B-E, four distinctive matrine alkaloids from Sophora flavescens with potential neuroprotective activities.

The four matrine-derived alkaloids, namely sophflarines B-E (1-4), with distinct skeleton types, were isolated from Sophora flavescens. Compounds 1 and 2 possess rare 1-aza-11-oxatricyclo[5.3.

Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun.

The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions.

Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations.

The flavor stability of tea beverages during storage has long been a concern. The study aimed to explore the flavor stability of Longjing green tea beverage using accelerated heat treatment trials, addressing the shortage of lengthy storage trials. Sensory evaluations revealed changes in bitterness, umami, overall harmonization, astringency, and ripeness as treatment duration increased.

Chemical profiling of Zhi-Ke-Bao pills and its potential mechanism against cough by ultra-high performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry and network pharmacology.

Zhi-Ke-Bao pills (ZKB), a traditional Chinese medicine preparation composed of 13 herbs, is generally used to treat cough caused by external wind cold, phlegm, etc in clinical applications, and it plays a core role in relieving cough caused by COVID-19 and influenza in China. Till now, the understanding of its chemical constituents was dramatically limited due to its chemical complexity, restricting its clinical application or development. In this work, a developed ultra-high performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-Q/TOF MS) method, a targeted and non-targeted strategy and network pharmacology were used to comprehensively characterize the chemical compositions in ZKB and predict its mechanism against cough.

A Broadband Transmitarray Antenna Using a Metasurface-Based Element for Millimeter-Wave Applications.

In this manuscript, a broadband transmitarray antenna (TA) using a metasurface-based element is presented for millimeter-wave communication applications. The metasurface-based TA element adopts a receiver-transmitter configuration: metasurfaces are applied as the receiver and transmitter, and slot-coupled differentially fed striplines are used as the phase compensation. The designed TA element achieves good transmission performance with a more than 360° transmission phase shift range and less than 1-dB transmission insertion loss within a wide frequency range.

HBB contributes to individualized aconitine-induced cardiotoxicity in mice via interfering with ABHD5/AMPK/HDAC4 axis.

The root of Aconitum carmichaelii Debx. (Fuzi) is an herbal medicine used in China that exerts significant efficacy in rescuing patients from severe diseases. A key toxic compound in Fuzi, aconitine (AC), could trigger unpredictable cardiotoxicities with high-individualization, thus hinders safe application of Fuzi.

Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented oolong teas.

Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW) on the flavor of tea infusion. Brewing with MW resulted in a flat taste and turbid aroma, mainly due to the low leaching of tea flavor components and complex interactions with mineral ions (mainly Ca, Mg).

Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.

To improve the quality of osmanthus black tea, samples produced with different scenting methods were prepared. The sensory quality was assessed and the characteristic aromatic components were explored using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. According to the results, osmanthus black tea obtained by adding osmanthus scenting in the fermentation process had the strongest floral aroma.

Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea.

Introduction: Instant teas are particularly rich in tea polyphenols and caffeine and have great potential as food ingredients or additives to improve the quality of food and enhance their nutritional and commercial value.

Methods: To determine the relationships between raw material, drying method, and sensory and other quality attributes, instant teas were prepared from three tea varieties, namely black, green and jasmine tea, using two drying methods, namely spray-drying (SD) and freeze-drying (FD).

Results: Both the raw tea material and drying method influenced the quality of the finished instant teas.

The optimal intravesical maintenance chemotherapy scheme for the intermediate-risk group non-muscle-invasive bladder cancer.

Objective: Although the current European Association of Urology(EAU) guideline recommends that patients with intermediate-risk non-muscle-invasive bladder cancer (NMIBC) should accept intravesical chemotherapy or Calmette-Guerin (BCG) for no more than one year after transurethral resection of bladder tumor(TURBT), there is no consensus on the optimal duration of chemotherapy. Hence, we explored the optimal duration of maintenance intravesical chemotherapy in patients with intermediate-risk NMIBC.

Subjects And Methods: This was a real-world single-center retrospective cohort study.

Eugenilones A-N: sesquiterpenoids from the fruits of Eugenia uniflora.

(+) and (-)-Eugenilones A-K, 11 pairs of undescribed enantiomeric sesquiterpenoids, together with three undescribed biogenetically related members eugenilones L-N, were discovered from the fruits of Eugenia uniflora Linn. (Myrtaceae). Structurally, eugenilones A-D were four caged sesquiterpenoids featuring 9,10-dioxatricyclo [6.

Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions.

The sensory quality of tea is influenced by water quality, with natural spring water (NSW) gaining much attention for its natural and healthy qualities. The effects of NSW on the sensory attributes, physicochemical composition, and antioxidant capacity of Chinese tea were investigated. Tea brewed with pure water was the most resistant to oxidation and darkening.

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine.

Introduction: Tea is the main raw material for preparing tea wine.

Methods: In this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative study looking their physicochemical, sensorial, and antioxidant profiles were carried out.

Results: The dynamic changes of total soluble solids, amino acids and ethanol concentrations, and pH were similar in four tea wines.

[Estimation method of urban green space living vegetation volume based on backpack light detection and ranging].

Living vegetation volume (LVV) can objectively and accurately reflect the urban greenery quality, and provide a reliable data foundation for the quantitative study aiming to reveal the mechanisms underlying urban greenery ecological functions. According to the characteristics of dispersion and small scale of unit affiliated green space, we proposed a LVV estimation scheme for such urban green space, which included data acquisition, processing, entity segmentation, classification, single tree canopy extraction, and LVV calculation. First, point cloud data was obtained with a backpack LiDAR system, and the ground point clouds were eliminated by a multi-scale algorithm.

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Oolong Tea.

oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the three TOTs were conducted. The results indicated that the baking process promoted the formation of colored macromolecules (e.

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design.

Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH).

Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods.

Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of nonvolatile and volatile compounds. The results showed that baking had a greater impact on sensory and flavor quality, which chemically modified some of taste and aroma components. The aroma concentrations of steamed teas (4,168-10,706 μg/L) were significantly higher than those of pan-fried teas (959-2,608 μg/L), and the aroma concentrations of baked green teas (2,608-10,706 μg/L) were significantly higher than those of unbaked teas (959-4,213 μg/L).

Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion.

Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical determination. The major tea phenolic acids and quercetin-3-O-rutinoside (Que-rut) were significantly positively correlated with the bitterness (r = 0.

A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea.

Oral processing (OP), referring to the whole process of food digestion in human mouth, has a major influence on food flavor perception. This study focused on the compositional changes of the four green tea epicatechins (viz., EC, EGC, ECG, EGCG) during OP, based on targeted and nontargeted metabolomics.

Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion.

Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe) aggravates it. The underlying mechanism remains unveiled.

Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.

The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidant capacity.