Decoding the Secrets of Odor‐Active Compounds in Dark Tea DOI
Lianqing Wang,

Jianan Huang,

Zhonghua Liu

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(3)

Опубликована: Май 1, 2025

ABSTRACT Dark tea has received growing attention in recent years due to its distinctive aroma and potential health benefits. The overall profile of dark is determined by the combined effects diverse odor‐active compounds (OACs). However, comprehensive studies on these remain limited. Beyond role sensory perception, could also exert physiological functions? Existing research primarily focused benefits non‐volatile components tea, such as polyphenols, polysaccharides, theanine. OACs influence processes via olfactory receptors (ORs) remains underexplored literature. Accordingly, we systematically classify comprehensively review OACs. Furthermore, examine OAC–OR interactions, encompassing not only their roles recognition emotion regulation nasal ORs but therapeutic applications mediated non‐nasal ORs. Interestingly, our findings reveal that follow a “structure‐similarity–function‐convergence” trend both bioactivity aromatic properties. Specifically, structurally similar impart analogous profiles may share comparable functions. This phenomenon provides new insights into flavor compounds. enhances understanding systematically, for first time, explores health‐related functions interactions between It offers future integrative food shed light synergistic odor bioactive regulation.

Язык: Английский

Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades DOI

Chengzhen Nie,

Jing Che, Ji Wang

и другие.

Food Chemistry, Год журнала: 2025, Номер 479, С. 143781 - 143781

Опубликована: Март 7, 2025

Язык: Английский

Процитировано

1
Enzyme-Assisted Dynamic Extraction as a Promising Method to Produce High-Quality Fresh Tea Juice from Summer Tea Leaves DOI
Yuanchao Li, Yanqing Fu, Ying Gao

и другие.

Опубликована: Янв. 1, 2025

To improve the flavor of green tea juice processed from summer leaves, enzyme-assisted dynamic extraction method was applied and chemical components taste fresh prepared under different conditions were investigated. The results showed that enzyme treatment could significantly reduce bitterness astringency, enhance sweet aftertaste juice, which due to significant decrease in concentration ester catechins increase concentrations non-ester gallic acid after treatment. In addition, it also found extracted with had less sediment better stability. Therefore, combined for leaves effectively quality, rate promoting utilization abandon-plucked summer.

Язык: Английский

Процитировано

0
Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves DOI
Yuanchao Li, Yanqing Fu, Ying Gao

и другие.

Food Chemistry, Год журнала: 2025, Номер 486, С. 144608 - 144608

Опубликована: Май 2, 2025

Язык: Английский

Процитировано

0
Exploration of the substances and key processing steps related to the sweetness of Niangniang tea DOI Creative Commons
Qi Wei, Xiaobo Liu, Shenfei Long

и другие.

Food Chemistry X, Год журнала: 2025, Номер 28, С. 102556 - 102556

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0
In vitro bioactivity and metabolomics of green tea processed from raw materials of different DOI Creative Commons
Jixin Zhang,

Yanqun Jiang,

Yuxuan Zhang

и другие.

Current Research in Food Science, Год журнала: 2025, Номер unknown, С. 101076 - 101076

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0
Decoding the Secrets of Odor‐Active Compounds in Dark Tea DOI
Lianqing Wang,

Jianan Huang,

Zhonghua Liu

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(3)

Опубликована: Май 1, 2025

ABSTRACT Dark tea has received growing attention in recent years due to its distinctive aroma and potential health benefits. The overall profile of dark is determined by the combined effects diverse odor‐active compounds (OACs). However, comprehensive studies on these remain limited. Beyond role sensory perception, could also exert physiological functions? Existing research primarily focused benefits non‐volatile components tea, such as polyphenols, polysaccharides, theanine. OACs influence processes via olfactory receptors (ORs) remains underexplored literature. Accordingly, we systematically classify comprehensively review OACs. Furthermore, examine OAC–OR interactions, encompassing not only their roles recognition emotion regulation nasal ORs but therapeutic applications mediated non‐nasal ORs. Interestingly, our findings reveal that follow a “structure‐similarity–function‐convergence” trend both bioactivity aromatic properties. Specifically, structurally similar impart analogous profiles may share comparable functions. This phenomenon provides new insights into flavor compounds. enhances understanding systematically, for first time, explores health‐related functions interactions between It offers future integrative food shed light synergistic odor bioactive regulation.

Язык: Английский

Процитировано

0