A5017037856- Tea Polyphenols and Effects
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Crystallization and Solubility Studies
- X-ray Diffraction in Crystallography
- Food Quality and Safety Studies
- Natural product bioactivities and synthesis
- Alkaloids: synthesis and pharmacology
- Phytochemical compounds biological activities
- Mitochondrial Function and Pathology
- Photosynthetic Processes and Mechanisms
- Heat shock proteins research
- Essential Oils and Antimicrobial Activity
- Plant biochemistry and biosynthesis
- Phytochemistry and Biological Activities
- Dye analysis and toxicity
- Fungal Biology and Applications
- Phytochemistry and Bioactivity Studies
- Analytical Chemistry and Chromatography
- Bioactive natural compounds
- Plant-based Medicinal Research
- Traditional Chinese Medicine Analysis
- Phytoestrogen effects and research
- Crystallography and molecular interactions
- Redox biology and oxidative stress
Anhui Agricultural University
2021-2025
Hebei Normal University
2019-2025
Xizang Minzu University
2024
Ministry of Agriculture and Rural Affairs
2023-2024
Hebei North University
2023
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
2019-2020
Technical University of Munich
2019-2020
Nanjing University of Chinese Medicine
2016
China Pharmaceutical University
2015-2016
Jiangsu Provincial Academy of Traditional Chinese Medicine
2016
Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis. Quantitation of 54 compounds an internal standard method stable isotope assays revealed that the concentrations odorants exceeded their respective orthonasal odor threshold...
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, gas chromatography-mass spectrometry (GC-MS) chromatography-olfactometry (GC-O) both qualitative quantitative analysis. A total of 50 volatile compounds five chemical classes identified in XYMJ infusion. Among them, nine including...
This study aimed to investigate the effect of planting regions on aroma quality Chinese black tea by chemical and sensory profiles. Thus, a total 99 volatile compounds in samples made from four provinces China were identified gas chromatography-ion-mobility spectrometry, among which amounts 55 significantly different. The analysis showed all had sweet note. Additionally, characteristic attribute Keemun was floral odor, Yichang evoked herbal/minty note, while Dian Yingde potato-like/plum-like...
Theanine is a non-proteinogenic amino acid found in the tea plant Camellia sinensis. At an elevated temperature (>90 °C), it released two major volatile compounds 1-ethyl-1,5-dihydro-2H-pyrrol-2-one and N-ethylsuccinimide. Other products were identified, including 10 pyrroles 12 amides/imides. The formation of was proposed to be initiated by deamination theanine through intermediate α-keto acid. In presence glucose, many other volatiles from thermal degradation accelerated further Maillard...
N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) were prepared by an in vitro model reaction, and the taste thresholds of EPSFs their dose-over-threshold factors large-leaf yellow tea (LYT) investigated. The effects initial reactant ratios, reaction temperatures time, pH values, water addition on yield explored. contents during roasting determined liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS). When ratio (-)-epigallocatechin gallate (EGCG) to...
Large-leaf yellow tea (LYT) is a product with specific aroma characteristic and enjoyed increasing enthusiasm in China. However, its key odorants are still unknown. In this study, 46 the headspace vacuum-distillate of infusion were identified via extract dilution analysis. Sixteen compounds newly found LYT infusion. They present highest flavor factors together 2-ethyl-3,5-dimethylpyrazine. All quantitated to evaluate their own odor activity values (OAVs). High OAVs for 2-methylbutanal...
SUMMARY Clathrin‐mediated endocytosis (CME) plays a key role in the internalization of plasma membrane‐localized proteins, lipids and extracellular substances; however, regulatory mechanism CME plants is unclear. In this work, we demonstrated that molecular chaperon HSP70‐9 required for Arabidopsis thaliana . Knocking out gene led to auxin‐related phenotypes accumulation auxin efflux carrier PINs root cells, indicating involved PIN trafficking process. Immunolocalization studies showed was...
A systematic approach for the characterization of key aroma-active compounds in sun-dried Toona sinensis (SDTS) and vacuum-dried T. (VDTS) was performed by means molecular sensory science concept. total 64 were identified via gas chromatography-olfactometry (GC-O) chromatography-mass spectrometry (GC-MS). Aroma extract dilution analysis (AEDA) static headspace revealed 39 odorants SDTS 32 VDTS with flavor (FD) factors from 8 to 4096, highest vanillin eugenol both samples. Stable isotope...
Abstract The 70 kDa heat shock proteins function as molecular chaperones and are involved in diverse cellular processes. However, the functions of plant mitochondrial HSP70s (mtHSC70s) remain unclear. Severe growth defects were observed Arabidopsis thaliana mtHSC70-1 knockout lines, mthsc70-1a mthsc70-1b. Conversely, introduction gene into background fully reversed phenotypes, indicating that is essential for growth. loss resulted abnormal mitochondria alterations to respiration because an...
Application of aroma extract dilution analysis and headspace revealed 51 odorants in raw green Toona sinensis 54 red T. the flavor factor range 8–4096. (E,E)-2,4-Decadienal, nonanal, 2,3,5-trimethylpyrazine, (E,Z)- (Z,Z)-di-1-propenyl trisulfide, 2-methoxyphenol, 4-ethylphenol were first identified as key sinensis. Clear differences between profiles, factors, quantitative data, odor activity values verified that (E,E)-, (E,Z)-, disulfide, cis-...
The volatile fraction was isolated from the premium and common grade of Lu'anGuapian green tea infusion by solvent-assisted flavor evaporation distillation. With application aroma extract dilution analysis, a total 52 aroma-active compounds were revealed in (FD) factor area 32-8192. Besides, five additional odorants with higher volatility identified using solid-phase microextraction. profiles, FD factors, quantitative data Guapian (PGP) (CGP) showed apparent differences. intensity flowery...