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The taste of tea infusions is one of the important factors to evaluate the quality and classify the grade of tea. In order to explore the key components that cause the difference in different grades of Dianhong tea infusions, this study systematically studied the taste quality of different grades of Dianhong tea infusions by combining sensory evaluation, electronic tongue and ultra -performance liquid chromatography -quadrupole orbital trap mass spectrometry. The results showed that the taste attributes of 12 Dianhong infusions were divided into three groups (superior-quality group, good-quality group and poor-quality group) according to the sensory evaluation. The results of electronic tongue were consistent with the sensory evaluation. The response of electronic tongue sensors corresponding to different taste properties to the three groups of tea infusion was different. Further, the metabolomics were studied by ultra-performance liquid chromatog-raphy-quadrupole orbital trap mass spectrometry. A total of 116 compounds were detected, including 26 amino acids and their derivatives, 15 catechins and their polymers, 16 phenolic acids, 15 nucleotides and their derivatives, 20 flavonoids (alcohols) and their glycosides, 6 alkaloids, 11 organic acids, 2 sugars and 5 other classes. In addition, three groups of Dianhong tea infusions were well distinguished by using orthogonal partial least squares regression analysis (R2Y =0.985, #2=0.902). In addition, based on VIP>1.2 and significance P<0.05, a total of 7 key differential components affecting different grades of tea infusions were screened out, specifically, arginine, gallatechin, epicatechin, uric acid, abscisic acid, niacin, adenosine-5 '-diphosphate. The results provided theoretical support for quality evaluation and quality control of different grades of Dianhong tea infusions. [ABSTRACT FROM AUTHOR]

To investigate the characteristics of quality formation of Simian tea, the non-volatile components, mineral elements and filamentary structure of fresh leaves from different positions of ‘Simian Tucha’ tea plants, endemic to Zigui, were analyzed using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), and scanning electron microscopy (SEM). The results showed that the non-volatile components were more abundant in the leaves with higher tenderness, with amino acids, alkaloids, catechins, and aroma glycosides being mainly concentrated in the first (L1) and second leaves (L2). Theanine, organic acids, and flavonoids were mainly concentrated in the third leaf (L3), while the content of non-volatile components in the older leaves was relatively lower. The accumulation of mineral elements greatly varied among tea leaves with different tenderness. The contents of nitrogen, phosphorus, potassium, zinc, and copper in L1 (32.41 mg/g, 4.53 mg/g, 15.65 mg/g, 45.45 μg/g, and 10.75 μg/g, respectively) and L2 (30.60 mg/g, 3.70 mg/g, 14.12 mg/g, 35.82 μg/g, 9.02 μg/g, respectively) were higher than those in older leaves. The contents of iron, manganese, and calcium were higher in mature leaves. Through SEM observation, it was found that the filamentary structure of Simian tea leaves consisted of two forms, triple-stranded coil and single-stranded coil, and was distributed in the internal thread or ringed vessels of the xylem in the vascular bundles in the midvein and lateral veins, and the number of filamentary structures was higher in the second, third and fourth leaves than that in buds and L1.

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to investigate the effect of wrapping-rolling on the quality of Tieguanyin oolong tea, non-volatile and volatile metabolites in rolled tea leaves before and after repeated wrapping-twisting for up to three times were analyzed by widely targeted metabolomics based on headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 973 non-volatile metabolites belonging to 12 categories were identified, including 468 differential metabolites. The total amount of non-volatile metabolites showed a decreasing trend during the wrapping-twisting process. Particularly, the decrease in the content of differential metabolites such as flavonol glycosides and phenolic acids contributed to the reduction in bitterness and astringency during the wrapping-twisting process. The content of differential lipids increased, which provided favorable conditions for the conversion of volatile fatty acids during the subsequent drying process. A total of 47 volatile components belonging to six categories were identified. During the wrapping-twisting process, the contents of β-red myrcene, heptanal, (E)-2-hexenyl hexanoate and cis-3-hexenyl isobutyrate, responsible for fatty or grassy aroma, decreased, while the contents of methyl jasmonate, benzyl benzoate, geranyl acetone and 3,7-dimethyl-1,5,7-octatrien-3-ol, contributing to floral or fruity aroma, increased. It was noteworthy that the odor activity value (OAV) of the major aroma components in Tieguanyin oolong tea, such as linalool, jasmonolactone, cis-jasmonone, α-farnesene and basilene, were still greater than 1 at the end of the wrapping-twisting process although their contents decreased during this process. It could be seen that the wrapping-twisting process was beneficial to purify the quality of Tieguanyin tea, and provided it with a more mellow taste and more obvious floral and fruit aromas. This study provides new insights into the metabolite changes and the flavor formation of oolong tea during the wrapping-twisting process.

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Mopan persimmon brandy with an alcohol content of 42% (V/V), prepared by fermentation and distillation, was aged after being added with 5–20 g/L of Chinese-made moderately roasted oak chips. The volatile and non-volatile components of persimmon brandy were analyzed by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), the total phenol content and antioxidant activity were determined, and sensory evaluation was also performed. The results showed that a total of 33 volatile components were identified by GC-MS, among which the major components were ethyl acetate, ethyl decanoate, and ethyl laurate. The content of volatile components was the highest upon the addition of 10 g/L of oak chips. The results of LC-MS showed that the number of non-volatile substances increased by 183 after aging. The total phenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity increased with increasing addition of oak chips, but was basically stable after 90 days of aging. In the sensory evaluation, persimmon brandy with 15 g/L of oak chip scored the highest (72.5 points).

Taiping Houkui green tea is mainly made from the young shoots of the sextual tea line ‘Shidacha’. In the present study, the differences in the quality and genetic evolution of green tea made from the young shoots of five ‘Shidacha’ varieties (Gaojiazao, Huangzhong, Shidacha No.2, Shidacha No.6, and Guangyangzao) and two non-‘Shidacha’ tea varieties (Fuzao No.2 and Shuchazao) were explored. The volatile and non-volatile metabolites of the seven tea samples were analyzed, and the differences in genome-wide transcriptional levels and genetic background among the seven tea varieties were analyzed using RNA sequencing (RNA-seq). No significant differences in catechin content or the total content of free amino acids were found among all tea samples except Shuchazao, whereas caffeine content differed significantly among all samples. The contents of floral aroma compounds such as linalool, linalool oxide, geraniol and jasmone were relatively high in the infusion of ‘Shidacha’ green tea. RNA sequencing results showed that the genome-wide transcriptional level of Guangyangzao was close to that of the non-‘Shidacha’ tea varieties. In principal component analysis (PCA), Guangyangzao and the other ‘Shidacha’ varieties were distributed in different quadrants. Phylogenetic analysis showed that the non-‘Shidacha’ tea varieties had a close genetic relationship with each other as well as Gaojiazao and Huangzhong, but was far away from the other ‘Shidacha’ varieties. The transcriptional levels of most of the key enzyme genes involved in the biosynthesis of linalool, indole, nerolidol and jasmone lactone were higher in the ‘Shidacha’ tea varieties than in the non-‘Shidacha’ ones. This study provides important theoretical support for the breeding of excellent ‘Shidacha’ varieties and provides a theoretical basis for follow-up research on the formation mechanism of floral aroma compounds in tea leaves.

Nine tea cultivars planted in Enshi were selected and processed into “Lichuan black tea”. Sensory evaluation showed that cultivar had the greatest influence on taste and aroma quality, including sweetness, umami and concentration of taste, as well as sweet and floral fragrances of aroma. The non-volatile and volatile components were identified by UPLC-Q-TOF/MS and GC–MS, and PCA analysis showed good separation between cultivars, which could cause the difference in quality. Baiyaqilan, Meizhan and Echa 10 had a floral aroma, with obvious difference in their aromatic composition from other cultivars. Moreover, Echa 10 also had a strong sweet aroma. The key aroma components in Echa 10 (with the largest cultivation area) were further investigated by GC-O-MS combined with odor activity value (OAV) analysis, included β-damascenone, phenylethylaldehyde, nonenal, geraniol, linalool, jasmonone, (E)-2-nonenal, β-cyclocitral, (E)-β-ocimene, methyl salicylate, β-ionone, 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene, citral, β-myrcene, nerol, phenethyl alcohol, benzaldehyde, hexanal, nonanoic acid, and jasmin lactone.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing. [ABSTRACT FROM AUTHOR]

Black Huangjiu (BH) is a traditional alcoholic beverage in China, which is very popular among people. The different methods (simultaneous inoculation, sequential inoculation), were applied to ferment BH in this study, which were investigated the changes in the composition of fungal communities and nonvolatile flavor compounds (nVFCs) by high-throughput sequencing (HTS) and ultraperformance liquid chromatography–tandem mass spectrometer (UPLC MS/MS). The results showed that Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation, and 471 nVFCs were detected in BH after fermentation. Compared to that observed simultaneous inoculation, Rhizopus increased at the end of sequential fermentation, and the contents of the organic acids and their derivatives increased significantly [variable importance in the projection (VIP) > 1.0, p < 0.05, fold change (FC) > 2], while that of lipids and lipid-like molecules decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5). Through the correlation analysis of 32 nVFCs with significant differences (VIP > 1.0, p < 0.05, FC >32 or < 0.03) and the community, it was found that lipids and lipid-like molecules (12) and organic acids and their derivatives (10) were significantly (p < 0.05) negatively correlated with Saccharomyces, but they were significantly (p < 0.05) positively correlated with Rhizopus. Compared with simultaneous inoculation, BH fermented by sequential inoculation, the taste was stronger, sweeter, mellow, and softer. Our findings provide information on nVFC dynamics and will aid in the selection of beneficial strains to improve BH quality. [ABSTRACT FROM AUTHOR]

Introduction: Amomum fruit, also known as Sharen, serves as both a functional food and a traditional Chinese medicine with significant pharmacological activities. However, there are three botanical origins of Amomum fruit: Amomum villosum Lour. (AVL), Amomum villosum Lour. var. xanthioides T. L. (AVX), and Amomum longiligulare T. L. Wu (ALW)., Objective: Conducting a comprehensive chemical composition analysis of Amomum fruit from three botanical origins aims to identify potential differences in metabolic characteristics., Methods: To annotate the metabolic characteristic ions of multi-origin Amomum fruit, we employed metabolomic techniques, including ultra-high-performance liquid chromatography (LC) coupled with linear ion trap-Orbitrap-tandem mass spectrometry (MS) and gas chromatography-MS, in conjunction with feature-based molecular networking technology. Additionally, chemometrics was utilized to examine the correlations between the various botanical origins., Results: A total of 201 non-volatile and 151 volatile metabolites were annotated, and most of the proanthocyanidins and flavonoids were identified by feature-based molecular networking. Additionally, 61 non-volatile and 45 volatile feature ions were screened out for classification. Principal component analysis, orthogonal projection to latent structures discrimination analysis, and heat map analysis were employed to clearly distinguish the metabolite profiles of Amomum fruit from different origins. Hierarchical clustering analysis indicated that proanthocyanidins C1 and C2, as well as proanthocyanins oligomers, show significant differential expression between AVX and AVL, which could be the new quality markers for the classification., Conclusion: Classification of the botanical origin of Amomum fruit based on LC-MS characteristic ions proved to be more advantageous. This study introduces new strategies and technical support for the quality control of Amomum fruit and facilitates the identification of unknown compounds for future research., (© 2024 John Wiley & Sons Ltd.)

Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing.

Ganoderma tsugae is a significant mushroom with medicinal and dietary properties. However, it has not been used as dishes and fresh-eating food. In order to fully explore this rare mushroom resource, an in-depth investigation was conducted on the dynamic changes in various nutritional and taste indicators of G. tsugae for the first time. This study focused on an analysis of the nutritional components, mineral elements, non-volatile taste compounds, electronic tongue, and texture profile analysis of samples at six different morphogenesis stages (primordia stage, coloration stage, stipe differentiation stage, pileus differentiation stage, spore pre-ejection stage, late stage of spore ejection, respectively). The results indicated that the nutrient and mineral contents in primordia and coloration stage exhibited superior qualities compared to the other treatments. Partial least squares discriminant analysis (PLS-DA) and principal component analysis (PCA) revealed the differences and comprehensive evaluation in taste and nutritional value between different treatments. According to the analysis of the edibility and economic benefit of various samples, it has been determined that the optimal harvest stage for the fresh-eating G. tsugae is coloration stage. This finding serves as a fundamental basis for the development and utilization of fresh culinary lingzhi. It also provides essential data and a comprehensive reference for addressing the issue of raw materials in the production of Ganoderma products. • It provides a basis for optimal harvest time for high-quality, flesh-eating G. tsugae. • It establishes and characterizes the main taste profiles of G. tsugae. • It is the first quantitative assessment for taste quality of G. tsugae. • It facilitates the development and application in culinary ingredients. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In China, huajiao, a traditional industrial crop, is categorized as red huajiao (RHJ; Zanthoxylum bungeanum maxim.) and green huajiao (GHJ; Zanthoxylum armatum DC.) based on the peel color. There were significant differences in sensory and biological activities between RHJ and GHJ in practical application. However, there is no sufficient and comprehensive metabolome-based explanation for these differences so far. The gas chromatography-mass spectrometry (GC-MS), ultra-performance liquid chromatography-linear trap quadrupole-orbitrap mass spectrometry (UPLC-LTQ-Orbitrap-MS/MS), and high-performance liquid chromatography-photodiode array detection (HPLC-DAD) were employed in this study to analyze the differences in fatty acids (FAs), volatile components (VCs) and non-volatile components (non-VCs) between 6 RHJ and 9 GHJ. The findings demonstrated that 12 FAs, 68 VCs, and 101 non-VCs were detected in huajiao, of which 5 FAs, 28 VCs, and 46 non-VCs were identified as differential metabolites (DMs) between RHJ and GHJ. And the DMs were enriched in multiple metabolic pathways by KEGG analysis. Moreover, kaempferol, kaempferide, berberrubine, scoulerine, saponaretin, naringenin, and 3-P-coumaroylquinic acid were identified as key bioactive DMs based on the Traditional Chinese Medicine Systems Pharmacology (TCMSP) database and analysis platform. In this study, the possible reasons for the differences in sensory and biological activities between RHJ and GHJ were comprehensively revealed at the metabolic level using non-targeted and targeted metabolomics, and the results provide a better theoretical understanding of the different application of them. [Display omitted] • Analysis of variation in metabolites between red and green huajiao. • 12 fatty acids, 68 volatile and 101 non-volatile components were detected. • 79 metabolites were screened as differential metabolites based on PLA-DA. • KEGG and pharmacological platform analyses were performed on differential metabolites. [ABSTRACT FROM AUTHOR]

[Display omitted] • The aroma of A. tsao-ko honey (ATH) was characterized as mildly flowery and fruity. • ATH's marker was chemically identified as isorhamnetin 3-O-neohesperidoside. • The content of the marker ranged from 3.62 to 9.38 mg/kg by UHPLC-MS/MS. The precious medicinal plant, Amomum tsao-ko Crevost et Lemarié, is the nectariferous plant from which the rare Amomum tsao-ko Crevost et Lemarié honey (ATH) is produced. Presently, chemical markers for authentication of this honey are not available due to the lack of data on its chemical composition. Here, we analyzed the volatile components and their odor activity values (OAVs), which revealed that the unique aroma was mildly flowery and fruity, accompanied by subtle sweet and fresh undertones. Since non-volatile chemicals are more reliable markers for routine authentication, we used a metabolomic approach combined with NMR-based identification to find and confirm a suitable compound to unambiguously distinguish ATH from other honeys. Isorhamnetin 3-O-neohesperidoside ranged from 3.62 to 9.38 mg/kg in ATH and was absent in the other tested honeys. In sum, the study uncovered unique chemical characteristics of ATH that will be helpful to control its quality. [ABSTRACT FROM AUTHOR]

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Highlights • The genus Ferula (Apiaceae) consists of a large number of herbal species. • Essential oils (EOs), volatiles and extracts of Ferula exhibit diverse profiles. • Folkloric, biological and medicinal properties of Ferula species are discussed. • Many new secondary metabolites have been characterized in this genus plants. • This review is based on an exhaustive survey in Scopus database. Abstract This study aims to provide a comprehensive overview of the medicinal, folkloric and traditional culinary uses of Ferula species, related products and extracts in different countries together with the description of recently isolated new components and the related bioactivities. The phytochemical composition of the essential oils (EOs), oleo-gum-resin (OGR) and the non-volatile fractions obtained from several endemic and indigenous Ferula species is also reported. A special emphasis is placed on their unusual components, i.e. sulfur-containing volatiles from the EOs and the new phytochemicals with mixed biogenetic origins. More than 180 chemical constituents (excluding common essential oils components), including sulfur-containing metabolites, terpenoids, coumarins, sesquiterpene coumarins, etc. , as both aglycones and glycosides, are reported, along with their occurrence and biological activities when available. A large number of new secondary metabolites, belonging to different classes of natural products possessing interesting biological activities, from the antiproliferative to the anti-inflammatory to the neuroprotective ones, among the others, have been recently found in the Ferula genus. Several of these phytochemicals are exclusive to this genus; therefore may be considered chemotaxonomic markers. All these aspects are extensively discussed in this review. [ABSTRACT FROM AUTHOR]

In recent years, the antibacterial and anti-inflammatory effects of the Labiatae plants have been widely recognized, and have been used in clinical practice, and their anti-tumor effects are also very significant, and receiving more and more attention. At present, malignant tumors are still the first killer threatening human health. Because of the long-term use of chemical anti-tumor drugs with certain drug resistance and obvious side effects, finding high-efficiency anti-tumor active ingredients from natural plants and Chinese herbal medicines has become a hot spot in the field of pharmacy. Literature survey indicates that the active ingredients in Labiatae plants have anti-tumor effects. Therefore, this paper summarized and discussed the anti-tumor types, mechanisms and active components of the Labiatae plants, so as to provide a basis and reference for the development of new anti-tumor drugs or preparations. [ABSTRACT FROM AUTHOR]

Nine tea cultivars planted in Enshi were selected and processed into "Lichuan black tea". Sensory evaluation showed that cultivar had the greatest influence on taste and aroma quality, including sweetness, umami and concentration of taste, as well as sweet and floral fragrances of aroma. The non-volatile and volatile components were identified by UPLC-Q-TOF/MS and GC-MS, and PCA analysis showed good separation between cultivars, which could cause the difference in quality. Baiyaqilan, Meizhan and Echa 10 had a floral aroma, with obvious difference in their aromatic composition from other cultivars. Moreover, Echa 10 also had a strong sweet aroma. The key aroma components in Echa 10 (with the largest cultivation area) were further investigated by GC-O-MS combined with odor activity value (OAV) analysis, included β-damascenone, phenylethylaldehyde, nonenal, geraniol, linalool, jasmonone, (E)-2-nonenal, β-cyclocitral, (E)-β-ocimene, methyl salicylate, β-ionone, 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene, citral, β-myrcene, nerol, phenethyl alcohol, benzaldehyde, hexanal, nonanoic acid, and jasmin lactone., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2023 The Authors.)

Xiang-Fu-Si-Wu Decoction (XFSWD) has been used to treat gynecology diseases in clinical practice for hundreds of years in China, especially for primary dysmenorrheal of QiZhi Type. In previous researches, both essential oils (XEO) and non-volatile components (NXEO) extracted from XFSWD showed significant pharmacological activities, but the influence of XEO on NXEO was unclear. The purpose of this paper was to develop a validated analytical method for simultaneous determination of ten components including Vanillic acid, Ferulic acid, Caffeic acid, Gallic acid, Paeoniflorin, Albiflorin, Tetrahydropalmatine, Protopine, Berberine and Tetrahydrocolumbamine, and to compare the pharmacokinetic parameters of these components to illustrate the influences of XEO on NXEO in normal rats. After being extracted by methanol (1:3, v/v), the plasma samples were analyzed with Clarithromycin (IS 1 ) and Chloramphenicol (IS 2 ) as mixed internal standard (IS). Then the analytes were separated on a ACQUITY UPLC BEH C 18 (100 × 2.1 mm, 1.7 μm) column with gradient mobile phase (containing 0.1% formic acid aqueous solution and acetonitrile) at a flow rate of 0.4 mL/min. All analytes and mixed IS were performed on an electrospray ionization source (ESI) using multiple-reaction monitoring (MRM) with positive and negative ionization mode. The calibration curves of all the analytes showed good linearity ( r > 0.99), and the lower limits of quantification (LLOQ) were 0.66–46.88 ng/mL. The intra- and inter-day precisions ranged 1.24–12.45% and 2.49–13.24% for all the analytes. The mean extraction recoveries of the analytes were in the range of 73.10–93.71% and the average matrix effects were within 82.39–93.18%. The validated method has been fully applied to compare the pharmacokinetic parameters of ten components in rat plasma after oral administration of NXEO, NXEO + β-cyclodextrin (β-CD), NXEO + XEO, and NXEO + β-XEO (the inclusion of XEO by β-CD). It was found that the area under the concentration curves (AUC 0-t ) of ten constituents in group NXEO + β-CD increased compared with group NXEO especially Paeoniflorin, Tetrahydropalmatine and Tetrahydrocolumbamine ( p < 0.05). The maximum concentration (C max ) and AUC 0-t of ten compounds in group NXEO + XEO and NXEO + β-XEO had varying degree of increasing in comparison with group NXEO. The growth of group NXEO + β-XEO ran higher than group NXEO + XEO. As can be seen from above-mentioned results, β-CD could remarkably increase the absorption of Paeoniflorin, Tetrahydropalmatine and Tetrahydrocolumbamine. Both of XEO and β-XEO could improve the absorption and bioavailability of all the ten non-volatile compositions. The promotion effect of β-XEO was stronger than XEO due to the double functions of XEO and β-CD. [ABSTRACT FROM AUTHOR]

Double-low rapeseed cultivars that produce no erucic acid and have only a small amount of glucosinolates are widely used. However, the roots in mature plant residue and leaves and roots of these seedlings still contain a large amount of biologically active glucosinolates, and it is important to clarify the effect of rapeseed cultivation on the subsequent crops. We analyzed the biological activities of the tissues of double-low cultivar at harvest. The laboratory bioassays revealed that the seeds and roots of mature rapeseed plants contained some autotoxic components that were volatile and water-soluble. We also analyzed the effects of root exudates from growing rapeseed plants on rapeseed germination and growth using the stair-step method and found that the root exudates were autotoxic. In the field, we investigated the allelopathic effects of rapeseed plants on the growth, yield, and quality of the subsequent sunflower plant in the same field. The growth, yield and thousand kernel weight of sunflower were reduced by the preceding cultivation of rapeseed. There were many spontaneously germinated juvenile rapeseed plants in the sunflower field preceded by rapeseed cultivation. Analysis of the plant and soil nitrogen (N) indicated that the growth reduction of sunflower was not caused by the competition for N with the spontaneously germinated juvenile rapeseed plants. The main factors responsible for poor sunflower growth under field after the cultivation of rapeseed were suggested to be some non-volatile, water-soluble components produced by the roots of the spontaneously germinated juvenile rapeseed.

Cereal vinegar is a type of traditional Chinese vinegar, the most famous of which include Zhenjiang aromatic, Shanxi aged, Sichuan bran, and Zhejiang rose vinegar. Sichuan Sun vinegar is a bran vinegar with a unique flavour. At present, few studies have been conducted on its flavour substances. This study aimed to identify the characteristic components of Sichuan Sun vinegar. The volatile and non-volatile components of corresponding vinegars were investigated using liquid chromatography-mass spectrometry (LC-MS/MS) and gas chromatography-mass spectrometry (GC-MS), and the metabolites of vinegars were analysed using multivariate statistical analysis methods. In total, 89 and 488 types of volatile and non-volatile components were revealed, respectively. Multivariate data analysis showed that there were 8 volatile and 18 non-volatile characteristic substances in Taiyuanjing Sun vinegar and 6 volatile and 8 non-volatile characteristic substances in Sipo Sun vinegar. 2-Methyl-5-isopropylpyrazine, Pro-Glu, and D-mannitol have been identified as characteristic substances of Sichuan Sun vinegar. Concurrently, various physiologically active substances in vinegars were identified. The results of the study provide information for the purification and strengthening of beneficial substances in vinegar. • Sun vinegar is a traditional vinegar in China. • 2-Methyl-5-isopropylpyrazine, Pro-Glu and D-mannitol are characteristic substances of Sichuan sun vinegar. • Several bioactive substances were found in traditional Chinese cereal vinegar. [ABSTRACT FROM AUTHOR]

Black Huangjiu (BH) is a traditional alcoholic beverage in China, which is very popular among people. The different methods (simultaneous inoculation, sequential inoculation), were applied to ferment BH in this study, which were investigated the changes in the composition of fungal communities and non-volatile flavor compounds (nVFCs) by high-throughput sequencing (HTS) and ultraperformance liquid chromatography-tandem mass spectrometer (UPLC MS/MS). The results showed that Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation, and 471 nVFCs were detected in BH after fermentation. Compared to that observed simultaneous inoculation, Rhizopus increased at the end of sequential fermentation, and the contents of the organic acids and their derivatives increased significantly [variable importance in the projection (VIP) > 1.0, p < 0.05, fold change (FC) > 2], while that of lipids and lipid-like molecules decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5). Through the correlation analysis of 32 nVFCs with significant differences (VIP > 1.0, p < 0.05, FC >32 or < 0.03) and the community, it was found that lipids and lipid-like molecules (12) and organic acids and their derivatives (10) were significantly ( p < 0.05) negatively correlated with Saccharomyces , but they were significantly ( p < 0.05) positively correlated with Rhizopus . Compared with simultaneous inoculation, BH fermented by sequential inoculation, the taste was stronger, sweeter, mellow, and softer. Our findings provide information on nVFC dynamics and will aid in the selection of beneficial strains to improve BH quality., Competing Interests: BX is employed by Luzhou Greenland Wine Co., Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Li, Su, Wang, Liu, Yang, Du, Li, Chen, Xu and Yang.)

Abstract: In this paper, the phase behaviour of asymmetric systems is discussed, more in particular attention is paid to the possible shapes of the solid non-volatile component+liquid+vapour curve in the P,T-projection of binary systems of supercritical gases and non-volatile components. [Copyright &y& Elsevier]

Radio frequency (RF) is an efficient uniformity heating method that can be used for pasteurization. Information on how RF heating influences the physicochemical properties of agricultural product is limited. In this study, the effect of RF heating treatment combined with hot-air (HA) drying (50 °C, 55 °C and 60 °C) on the physicochemical properties of Sichuan pepper was assessed. Sichuan pepper was subjected to RF treatment combined with HA drying, and the performance was compared with HA drying alone (50 °C, 55 °C and 60 °C) in terms of drying kinetics, volatile components, non-volatile components (OH-α-sanshool, polyphenols and flavonoids) and antioxidant activity (ABTS and ferric reducing antioxidant power). RF heating had no negative effects on OH-α-sanshool for the 50 RF-HA group but it could significantly reduce the loss of polyphenols (12.27% at 55 °C, RF-HA group) and flavonoids (15.08% at 60 °C, RF-HA group). Compared with fresh Sichuan pepper, the 50 RF-HA group retained a similar aroma profile. RF heating treatment followed by HA drying is a prospective technique for obtaining high-quality dried Sichuan pepper. • Radio frequency (RF) treatment did not change the drying kinetics or shorten total drying time. • The levels of d -limonene and linalool were not affected by RF treatment. • The OH-α-sanshool content reduced due to disruption of oil droplets and drying temperature. • RF treatment reduced the loss of polyphenols content and flavonoids content in the hot-air drying process. [ABSTRACT FROM AUTHOR]

Withering process is one of the most crucial steps in Keemun black tea (KBT) manufacturing, which is the foundation of quality formation. This study investigated the effects of conventional static withering and innovative dynamic withering on the volatile and nonvolatile compounds of KBT. Overall, 79 volatile compounds were identified in five tea samples (FL: fresh leaf for control; SW7h, SW15h: leaves of static withering 7 h and 15 h; and DW7h, DW15h: leaves of dynamic withering 7 h and 15 h) by using HS-SPME/GC-MS. Orthogonal projections to latent structures discriminant analysis (OPLS-DA) were used to classify samples, and 36 key markers in volatile compounds were selected. Quantitative descriptive analysis (QDA) of KBT aroma showed that in dynamic withering, dense, floral and fruity aroma were significantly improved. The 14 odor-active compounds were speculated as the cause of QDA differences in aroma between dynamic and static withering. Meanwhile, theaflavins were generated and accumulated earlier in dynamic withering. Notably, the contents of aspartic acid, serine, glycine, arginine, cysteine, methionine, lysine, isoleucine, and leucine significantly increased after dynamic withering. Our study provides a comparative investigation metabolite of dynamic and static withering processes, offering innovative dynamic withering methods to improve the quality of KBT. • A novel dynamic withering process of Keemun black tea is firstly investigated. • The changes of metabolite content in different withering processes were compared. • Fourteen key markers as odor-active compounds (OAV>1) were identified. • Dynamic withering improved the floral and fruity aroma of Keemun black tea. • Amino acids and theaflavins significantly increased after dynamic withering. [ABSTRACT FROM AUTHOR]