Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
The β-glucosidases known to improve tea aroma are all mesothermal enzymes, limiting their use under brewing conditions. Based on the properties analysis and molecular docking, the thermostable β-glucosidase (TPG) from Thermotoga petrophlia showed potential to enhance tea aroma. Treatment by recombinant TPG at 90 °C, the floral, sweet and grassy notes of instant Oolong tea were increased, while the roasted, caramel and woody notes were decreased. The improved floral, sweet and grassy notes were related to increase releasing of benzyl alcohol (floral), geraniol (floral), (Z)-3-hexen-1-ol (grassy), benzaldehyde (sweet) and 1-hexanol (grassy) by TPG hydrolyzing of (Z)-3-hexenyl-β-D-glucopyranoside, hexanyl-β-D-glucopyranoside (HGP), benzyl-β-D-glucopyranoside, prunasin and geranyl-β-D-glucopyranoside (GGP), respectively. Although the catalytic efficiency of TGP to GGP was about twice that to HGP, HPG was more competitive than GGP when they mixed. Combined with microstructure analysis, the structure-function relationship of TPG-influencing tea aroma were understood. This study provided the method of how to mining new function of characterized β-glucosidases, as well as a theoretical basis for the development of new tea products.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.140624 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Electrical Characterization of Indoor Air Quality in the Presence of Various Natural Air Purifiers.
ACS Omega
September 2025
Department of Electrical and Computer Engineering, North South University, Bashundhara, Plot # 15, Dhaka Division, Dhaka 1229, Bangladesh.
Air pollution is a critical threat to human health and the quality of life in large cities. In this work, we electrically characterized indoor air quality in Dhaka City with a microcontroller-based advanced sensing system in the presence of 60 air purifiers. We conducted LabVIEW-controlled, fully automated, and remotely operated experiments to precisely monitor, store, and analyze the air-purifying effects in the concentrations of air quality index (AQI) parametersPM2.
View Article and Find Full Text PDFRoasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation.
Food Chem X
August 2025
Tea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
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.
View Article and Find Full Text PDFLipid oxidation driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan tea.
Food Chem X
August 2025
Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Qingzhuan Tea Engineering Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China.
This study systematically investigates lipid dynamics and their role in aroma formation during Qingzhuan tea (QZT) processing. Using UHPLC-MRM-MS/MS and GC-MS, we analyzed fatty acids (FAs) and oxidized fatty acids (OFAs) across seven processing stages, identifying 31 FAs and 55 OFAs. Polyunsaturated fatty acids (PUFAs), particularly -linolenic acid (C18:3) and linoleic acid (C18:2), dominated the lipid profiles (43.
View Article and Find Full Text PDFFunctional characterization of odorant binding proteins in Pharsalia antennata provides insights into diverse binding properties and the importance of C-terminal residues.
Pestic Biochem Physiol
November 2025
Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Southwest Forestry University, Kunming 650224, China. Electronic address:
The cerambycid beetles are important components in the terrestrial ecosystem as they play a dual role in both degrading dying trees and killing healthy plants. The factors including human activity, habitat contraction, climate changes and pesticide use have been shaping the adaptation of beetles to host plants and the environment. As suggested in research on the functions of beetles' olfactory proteins, odorant binding proteins (OBPs) have been found to be involved in insecticide resistance other than chemoreception.
View Article and Find Full Text PDFVolatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea.
Curr Res Food Sci
August 2025
State Key Laboratory of Nutrient Use and Management, Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
Tea trichomes, rich in secondary metabolites, are hypothesized to significantly influence white tea aroma, yet their biochemical contributions remain unclear. This study investigated the volatile profiles of tea trichome and tea body across six white tea samples using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. Comparative analysis revealed significant differences in the volatile profile between tea trichome and tea body in all tested samples, with major differences lying in the content of volatile components.
View Article and Find Full Text PDF