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A study conducted by Zhejiang University in Hangzhou, China, investigated the effects of different agitation parameters on the aroma and taste profiles of matcha tea using untargeted metabolomics and chemometrics. The study found that matcha tea agitated at low rates and for a short time had richer aroma profiles compared to other parameters. Gas chromatography-mass spectrometry and sensory analysis revealed that certain compounds, such as 2,4-decadienal, flavonol glycosides, gallic acid, and (-)-gallocatechin, significantly influenced the sensory differences in matcha tea. The research concluded that agitation has the potential to affect the sensory profiles of matcha tea by altering aroma and taste substances. [Extracted from the article]

Researchers from Jiangsu Ocean University in Lianyungang, China have developed a graphene oxide fluorescent sensor to detect enrofloxacin (ENR) residues in aquatic products. ENR is a widely used antibiotic in aquatic animals for disease control. The researchers used the magnetic bead-SELEX method to screen ENR aptamers and identified six candidate aptamers with high affinity. The sensor showed a linear range of 1-400 nM and a detection limit of 14.72 nM. It was successfully used to detect ENR in real samples with good recovery rates. This research provides new insights into rapid detection methods for ENR in aquatic foods. [Extracted from the article]