The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses

Zhang, Shan; Wu, Shimin; Yu, Qinyan; Shan, Xujiang; Chen, Le; Deng, Yuliang; Hua, Jinjie; Zhu, Jiayi; Zhou, Qinghua; Jiang, Yongwen; Yuan, Haibo; Li, Jia

doi:10.1016/j.fochx.2023.100989

Cited by 4 publications

(2 citation statements)

References 32 publications

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“…The greenness and brightness of the dried grass after the drying process are highly important factors. A higher degree of greenness coupled with a lower yellow value signifies superior color quality [32,33]. During the drying process, issues such as browning, pigment degradation, and oxidation are likely to occur [34].…”

Section: Color Analysismentioning

confidence: 99%

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

Guo,

Qian,

Yuan

et al. 2024

Agronomy

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The high nutritional value of alfalfa hay makes it a widely utilized component in animal feed. However, the current prevalent drying methods for forage have a significantly detrimental impact on the quality of alfalfa during the drying process. This study investigates the effects of high-voltage corona discharge (HVCD) treatment on post-cut alfalfa. Gradient experiments are conducted by adjusting the air-gap spacing at a voltage of 25 kV. The results demonstrate that as the distance decreases, there is an observed increase in the drying rate, rehydration rate, and color intensity of the HVCD-treated material. HVCD treatment significantly enhances crude protein content, which increases with decreasing air-gap spacing. Meanwhile, it negatively affects lignin, neutral detergent fiber (NDF), and acid detergent fiber (ADF) levels. The relative forage quality (RFQ) of alfalfa reaches its peak at an air-gap spacing of 7 cm. The application of HVCD disrupts the fiber structure and induces significant electroporation effects in cells. Minimal changes in functional groups preserve nutrient integrity. Furthermore, HVCD exhibits lower energy consumption compared to hot air dryers. The HVCD treatment is a highly efficient and effective method, with a gradual improvement in alfalfa hay quality as the air-gap distance decreases.

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Section: Color Analysismentioning

confidence: 99%

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

Guo,

Qian,

Yuan

et al. 2024

Agronomy

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“…Studies of the physical properties of tea leaves mainly consider mechanical properties [9,10], electrical properties [11], and microstructures [12]. The study of different rolling methods includes process improvement and parameter optimization of factors such as leaf feeding volume [13], rolling temperature [14], rolling time [7,8], rolling frequency, and rolling pressure [15,16].…”

Section: Introductionmentioning

confidence: 99%

Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality

Yang,

Pathak,

Tang

et al. 2024

Foods

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A non-targeted metabolomics approach and sensory evaluation, coupled with multivariate statistical analysis, systematically uncover the impact of the rolling time on the quality parameters of black tea. GC-MS analysis reveals that a moderate extension of rolling time favorably contributes to the accumulation of characteristic aroma components in black tea. The volatile components reach their highest concentration in black tea samples processed during an 80-minute rolling period. UHPLC-Q-TOF/MS analysis demonstrates a substantial decrease in the contents of catechins and flavonoids with an increase in rolling time. Simultaneously, the production of theaflavins, coupled with the degradation of green bitterness volatiles (GBVs), significantly contributes to the formation of endogenous aroma components in black tea. These findings underscore the close relationship between rolling time control and black tea quality, emphasizing that a moderate extension of the rolling time fosters the development of improved black tea flavor quality. The comprehensive quality evaluation indicates that the optimal duration is 80 min.However, the initial 0 to 20 min of rolling is a crucial phase for the genesis and transformation of black tea quality. This study offers valuable insights into the influence of rolling time on black tea quality, potentially enhancing future studies of rolling technology. It provides theoretical guidelines for optimizing the processing of Gongfu black tea.

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Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing

Zhou,

Wu,

et al. 2024

Foods

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Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery–fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves of innovative black tea were applied as materials, and we selected a total of 45 VFADs, comprising 11 derived aldehydes, nine derived alcohols, and 25 derived esters. Furthermore, the dynamic variations of these VFADs were uncovered. Transcriptome analysis was performed to identify genes involved in the LOX (lipoxygenase) pathway, resulting in the identification of 17 CsLOX genes, one hydrogen peroxide lyase (CsHPL) gene, 11 alcohol dehydrogenases (CsADH) genes, 11 genes as acyl CoA oxidase (CsACOX) genes, and three allene oxide synthase (CsAOS) genes. Additionally, the expression levels of these genes were measured, indicating that the processing treatments of innovative black tea, particularly turn-over and fermentation, had a stimulation effect on most genes. Finally, qRT-PCR verification and correlation analysis were conducted to explain the relationship between VFADs and candidate genes. This study aims to provide a reference for illuminating the formation mechanisms of aroma compounds in innovative black tea, thereby inspiring the optimization of innovative processing techniques and enhancing the overall quality of black tea.

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The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses

Cited by 4 publications

References 32 publications

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality

Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing

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