Polyphenols are one of the most important metabolites in tea due to their unique biological activities and health benefits,arousing great attention of researchers to investigate biochemical mechanisms of polyphenols d...Polyphenols are one of the most important metabolites in tea due to their unique biological activities and health benefits,arousing great attention of researchers to investigate biochemical mechanisms of polyphenols during tea plant growth,development and tea processing.Although omics has been used as a major analytical platform for tea polyphenol research with some proven merits,a single-omics strategy remains a considerable challenge due to the complexity of biological system and functional processes of tea in each stage of tea production.Recent advances in multi-omics approaches and data analysis have enabled mining and mapping of enormous number of datasets at different biological scales from genotypes to phenotypes of living organisms.These new technologies combining genomics,metagenomics,transcriptomics,proteomics and/or metabolomics can pave a new avenue to address fundamental questions regarding polyphenol formation and changes in tea plants and products.Here,we review recent progresses in single-and multi-omics approaches that have been used in the field of tea polyphenol studies.The perspectives on future research and applications for improvement of tea polyphenols as well as current challenges of multi-omics studies for tea polyphenols are also discussed.展开更多
Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to inv...Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.展开更多
Imidacloprid is a newly introduced broad-spectrum chloronicotinyl insecticide and will find its way in agricultural production, particularly in Asia. However, information on the fate of imidacloprid in crop plants is ...Imidacloprid is a newly introduced broad-spectrum chloronicotinyl insecticide and will find its way in agricultural production, particularly in Asia. However, information on the fate of imidacloprid in crop plants is lacking. The degradation of imidaclopnd in processed CTC tea and tea liquor was investigated in the present study in which imidacloprid was applied at recommended application rate （30.0 g a.i./ha） and twice the recommended application rate （60.0 g a.i./ha） for three consecutive seasons. Imidacloprid was rapidly dissipated in processed tea following first order reaction kinetics at all application rates and had half-lives of 0.9 1-1.16 d with the residue in tea liquor found to be below detectable limit on 3rd day samples. The study revealed that imidacloprid is safe for human consumption and will not pose any residual toxicity problem.展开更多
文摘Polyphenols are one of the most important metabolites in tea due to their unique biological activities and health benefits,arousing great attention of researchers to investigate biochemical mechanisms of polyphenols during tea plant growth,development and tea processing.Although omics has been used as a major analytical platform for tea polyphenol research with some proven merits,a single-omics strategy remains a considerable challenge due to the complexity of biological system and functional processes of tea in each stage of tea production.Recent advances in multi-omics approaches and data analysis have enabled mining and mapping of enormous number of datasets at different biological scales from genotypes to phenotypes of living organisms.These new technologies combining genomics,metagenomics,transcriptomics,proteomics and/or metabolomics can pave a new avenue to address fundamental questions regarding polyphenol formation and changes in tea plants and products.Here,we review recent progresses in single-and multi-omics approaches that have been used in the field of tea polyphenol studies.The perspectives on future research and applications for improvement of tea polyphenols as well as current challenges of multi-omics studies for tea polyphenols are also discussed.
基金support from the National Key Research and Development Program of China(2022YFD2101101)the Modern Agricultural(Tea)Industry Technology System of Fujian Province,China([2021]No.90)+2 种基金the Guiding Project of Science and Technology Department in Fujian Province,China(2022N0031)the Special Fund Program for Science and Technology Innovation of Fujian Agriculture and Forestry University,China(KFB23203)the Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation,China(FJZTF01)。
文摘Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.
基金Project supported by Bayer Crop. Science India Ltd
文摘Imidacloprid is a newly introduced broad-spectrum chloronicotinyl insecticide and will find its way in agricultural production, particularly in Asia. However, information on the fate of imidacloprid in crop plants is lacking. The degradation of imidaclopnd in processed CTC tea and tea liquor was investigated in the present study in which imidacloprid was applied at recommended application rate （30.0 g a.i./ha） and twice the recommended application rate （60.0 g a.i./ha） for three consecutive seasons. Imidacloprid was rapidly dissipated in processed tea following first order reaction kinetics at all application rates and had half-lives of 0.9 1-1.16 d with the residue in tea liquor found to be below detectable limit on 3rd day samples. The study revealed that imidacloprid is safe for human consumption and will not pose any residual toxicity problem.
