Scholarlink

<p>This study elucidates the dynamic evolution of flavor and bioactive compounds in jujube leaf tea during 6&#xa0;days blackening process under controlled conditions (50&#xa0;°C, 65% relative humidity). Integrated analytical techniques, including high-performance liquid chromatography (HPLC), gas chromatography-tandem mass spectrometry (GC–MS), and electronic nose (E-nose), were employed to map the comprehensive quality transformation. Key findings revealed that gamma-aminobutyric acid (GABA) progressively accumulated, reaching 0.29&#xa0;mg/g by day 6. Volatile profiling identified 56 aroma compounds dominated by ketones (31.4%) and alcohols (19.3%), with linalool increasing by 58.8%, correlating with sensory shifts from floral freshness to smoky richness. Organic acid analysis highlighted rising malic and lactic acids, contributing to the mellow and sour-bitter profile. Concurrently, significant changes in catechin profiles and free amino acids were observed, underpinning the taste evolution. Sensory evaluation confirmed the alignment of chemical changes with the development of a balanced smoky, sweet, and acidic flavor profile in late-stage infusions. These findings provide insights into the biochemical transformations, suggesting the potential synergistic roles of microbial metabolism, enzymatic reactions, and non-enzymatic thermal oxidations during blackening establishing a scientific foundation for optimizing processing protocols, enhancing nutraceutical value, and advancing sustainable utilization of agricultural byproducts. Ultimately, these findings establish a standardized, science-based protocol for industrial upscaling, enabling the transformation of post-harvest waste into a high-value functional beverage to support the circular bioeconomy and diversify regional agricultural income streams.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Metabolomics and sensory profiling reveal flavor dynamics and bioactive evolution during jujube leaf tea blackening

  • 期刊论文

  • 发表日期：

    2026年3月7日

查看全文
  • Zirui Zhang,
  • Xin Sun,
  • Yuxiao Wang,
  • Zhizhen Han,
  • Na Li,
  • Rentang Zhang

摘要

This study elucidates the dynamic evolution of flavor and bioactive compounds in jujube leaf tea during 6 days blackening process under controlled conditions (50 °C, 65% relative humidity). Integrated analytical techniques, including high-performance liquid chromatography (HPLC), gas chromatography-tandem mass spectrometry (GC–MS), and electronic nose (E-nose), were employed to map the comprehensive quality transformation. Key findings revealed that gamma-aminobutyric acid (GABA) progressively accumulated, reaching 0.29 mg/g by day 6. Volatile profiling identified 56 aroma compounds dominated by ketones (31.4%) and alcohols (19.3%), with linalool increasing by 58.8%, correlating with sensory shifts from floral freshness to smoky richness. Organic acid analysis highlighted rising malic and lactic acids, contributing to the mellow and sour-bitter profile. Concurrently, significant changes in catechin profiles and free amino acids were observed, underpinning the taste evolution. Sensory evaluation confirmed the alignment of chemical changes with the development of a balanced smoky, sweet, and acidic flavor profile in late-stage infusions. These findings provide insights into the biochemical transformations, suggesting the potential synergistic roles of microbial metabolism, enzymatic reactions, and non-enzymatic thermal oxidations during blackening establishing a scientific foundation for optimizing processing protocols, enhancing nutraceutical value, and advancing sustainable utilization of agricultural byproducts. Ultimately, these findings establish a standardized, science-based protocol for industrial upscaling, enabling the transformation of post-harvest waste into a high-value functional beverage to support the circular bioeconomy and diversify regional agricultural income streams.