Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to impr...Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to improve sensory characteristics of sweet tea,especially for the reduction of bitterness and astringency.The dynamic changes of non-volatile,volatile compounds and microbial community were investigated during microbial fermentation.The contents of polyphenols,flavonoids,soluble sugar,soluble protein,catechins and dihydrochalcones decreased significantly while the tea pigments,free amino acids and gallic acid content inversely increased during microbial fermentation.A total of 61 volatile compounds were identified and quantified in sweet tea,of which 20 key compounds were identified as odor active compounds(OAV),including 3 aldehydes,1 ketone,4 alcohols,9 esters,4 alkenes and 3 other compounds.In addition,eight fungi and four bacteria were considered as core microorganisms,such as Aspergillus,Alternaria,Cladosporium,Epicoccum,Itersonilia,Penicillium,Periconia,Wallemia,Aureimonas,Enterobacter,Klebsiella and Stenotrophomonas,which were significantly correlated with non-volatile compounds and flavor compounds.These results provided theoretical guidance for processing of fermented sweet tea.展开更多
The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (le...The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (lemon, peach, strawberry, and vanilla) teas with 0.05, 0.15, and 0.25 M sucrose;and 2) participants’ sex on this temporal sequence. Twenty-four healthy young adults were assigned to female (n = 12) and male (n = 12) groups. Both groups evaluated five sensory attributes in 12 samples (four fruit-flavored teas, each with three sucrose concentrations). As in our preceding study [1], two sensations, sweetness and fruitiness, were dominant after ingesting the 12 teas in both groups, but the temporal sequence of sweetness perception differed between the two groups. On average, the male group reported the first appearance of sweetness earlier in the samples with 0.05 M sucrose compared with the female group, with the samples containing 0.15 and 0.25 M sucrose. The average durations of the sweetness sensation were different between the male and female groups as well as among the sucrose concentrations and the four flavors tested.展开更多
[Objective] This study was aimed to explore the effects of Bacil us amy-loliquefaciens biofertilizer on tea yield and quality. [Method] The field plot experiment was conducted with the biofertilizer treatments and con...[Objective] This study was aimed to explore the effects of Bacil us amy-loliquefaciens biofertilizer on tea yield and quality. [Method] The field plot experiment was conducted with the biofertilizer treatments and control to investigate 100-bud weight and main biochemical components. [Result] The treatments by Bacil us amy-loliquefaciens biofertilizer, which was fermented using sweet potato starch wastewa-ter （SPSW） as culture medium, improved 100-bud weight and tea quality significant-ly under the concentration of 0.8×108, 1.6×108 and 3.2×108 cfu/ml with the dose of 1 L/m2 for 4 times. At the optimum concentration of 1.6 ×108 cfu/ml, the biofertilizer treatment increased the 100-bud weight by 22.3%, water extracting materials by 21.9%, amino acids content by 8.83%, tea polyphenol content by 9.76%, and de-creased theine content by 8.32%, respectively. Compared with the control, there was no significant difference between the SPSW treatment and the control. [Con-clusion] The production of the B. amyloliquefaciens biofertilizer could consume SP-SW, and the application of the biofertilizer could improved the tea yield and quality, which provided references for the development of ecological agriculture.展开更多
The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (...The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (n = 6) and female (n = 6) groups. Both groups were evaluated for four sensations using four fruit-flavored teas with 0.05 M sucrose using the temporal dominance of sensations (TDS) method. Only two sensations, sweetness and fruitiness, were consistently reported in the two groups. The male group first reported fruitiness and then sweetness as the dominant sensation following ingestion of the samples. Conversely, the female group reported these two dominant sensations in the reverse order. Significant dominant durations between the two sensations largely varied among the samples in both groups. These results suggest that there are sex-based differences in the temporal sequence of dominant sensations elicited by fruit-flavored teas as evaluated by the TDS method.展开更多
基金financially supported by the Yaan Science and Technology Program Project(2021)the Cooperation Project of Lushan County and Sichuan Agricultural University(2019)the National College Students Innovation and Entrepreneurship Training Program(CN)(202110626036).The authors thank Home for Researchers editorial team(www.home-for-researchers.com)for polishing and editing the article.
文摘Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to improve sensory characteristics of sweet tea,especially for the reduction of bitterness and astringency.The dynamic changes of non-volatile,volatile compounds and microbial community were investigated during microbial fermentation.The contents of polyphenols,flavonoids,soluble sugar,soluble protein,catechins and dihydrochalcones decreased significantly while the tea pigments,free amino acids and gallic acid content inversely increased during microbial fermentation.A total of 61 volatile compounds were identified and quantified in sweet tea,of which 20 key compounds were identified as odor active compounds(OAV),including 3 aldehydes,1 ketone,4 alcohols,9 esters,4 alkenes and 3 other compounds.In addition,eight fungi and four bacteria were considered as core microorganisms,such as Aspergillus,Alternaria,Cladosporium,Epicoccum,Itersonilia,Penicillium,Periconia,Wallemia,Aureimonas,Enterobacter,Klebsiella and Stenotrophomonas,which were significantly correlated with non-volatile compounds and flavor compounds.These results provided theoretical guidance for processing of fermented sweet tea.
文摘The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (lemon, peach, strawberry, and vanilla) teas with 0.05, 0.15, and 0.25 M sucrose;and 2) participants’ sex on this temporal sequence. Twenty-four healthy young adults were assigned to female (n = 12) and male (n = 12) groups. Both groups evaluated five sensory attributes in 12 samples (four fruit-flavored teas, each with three sucrose concentrations). As in our preceding study [1], two sensations, sweetness and fruitiness, were dominant after ingesting the 12 teas in both groups, but the temporal sequence of sweetness perception differed between the two groups. On average, the male group reported the first appearance of sweetness earlier in the samples with 0.05 M sucrose compared with the female group, with the samples containing 0.15 and 0.25 M sucrose. The average durations of the sweetness sensation were different between the male and female groups as well as among the sucrose concentrations and the four flavors tested.
基金Supported by the Key Research Program of the Chinese Academy of Sciences(KZZD-EW-09-3,KZZD-EW-11-03)National Science and Technology Major Project(2014ZX07204-005)~~
文摘[Objective] This study was aimed to explore the effects of Bacil us amy-loliquefaciens biofertilizer on tea yield and quality. [Method] The field plot experiment was conducted with the biofertilizer treatments and control to investigate 100-bud weight and main biochemical components. [Result] The treatments by Bacil us amy-loliquefaciens biofertilizer, which was fermented using sweet potato starch wastewa-ter （SPSW） as culture medium, improved 100-bud weight and tea quality significant-ly under the concentration of 0.8×108, 1.6×108 and 3.2×108 cfu/ml with the dose of 1 L/m2 for 4 times. At the optimum concentration of 1.6 ×108 cfu/ml, the biofertilizer treatment increased the 100-bud weight by 22.3%, water extracting materials by 21.9%, amino acids content by 8.83%, tea polyphenol content by 9.76%, and de-creased theine content by 8.32%, respectively. Compared with the control, there was no significant difference between the SPSW treatment and the control. [Con-clusion] The production of the B. amyloliquefaciens biofertilizer could consume SP-SW, and the application of the biofertilizer could improved the tea yield and quality, which provided references for the development of ecological agriculture.
文摘The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (n = 6) and female (n = 6) groups. Both groups were evaluated for four sensations using four fruit-flavored teas with 0.05 M sucrose using the temporal dominance of sensations (TDS) method. Only two sensations, sweetness and fruitiness, were consistently reported in the two groups. The male group first reported fruitiness and then sweetness as the dominant sensation following ingestion of the samples. Conversely, the female group reported these two dominant sensations in the reverse order. Significant dominant durations between the two sensations largely varied among the samples in both groups. These results suggest that there are sex-based differences in the temporal sequence of dominant sensations elicited by fruit-flavored teas as evaluated by the TDS method.
