The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study.

Drying is an important stage used to improve the quality of white tea (WT). However, the effect of the drying temperature on the key taste compounds in WT remains unclear. In this study, targeted metabolomics, molecular docking, and a simulated reaction were used to investigate the transformation mechanism of flavonoid glycosides (FGs) in WT during drying at 60, 80, and 100 °C and its impact on taste. There were 45 differential FGs in WT at three drying temperatures. Compared with the withering samples for 48 h, the total FGs contents at three drying temperatures showed a decreasing trend, with quercetin-3-O-galactoside and kaempferol-3-O-glucoside showing the most degradation. These results were confirmed via a simulated drying reaction of FGs standards. Drying at 80 and 100 °C contributed to the formation of flavonoid-C-glycosides, but only trace amounts of these compounds were observed. In addition, nine key taste FGs were selected using dose-over-threshold values. These FGs regulated the taste of WT, mainly by binding to taste receptors via hydrogen bond, hydrophobic and electrostatic interactions. Finally, the taste acceptability of WT dried at 60 °C was found to be the highest, as this method could properly reduce the contents of FGs, weaken the bitterness and astringency, and retain the sweet and umami taste. This study revealed for the first time the transformation mechanism of sensory-active FGs affected by drying temperature, which provides a novel perspective for the analysis of the formation mechanism of the unique flavor of WT and the optimization of this process.

Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea.

In this study, we characterized the aroma profiles of different Rougui Wuyi rock tea (RGWRT) aroma types and identified the key aroma-active compounds producing these differences. The roasting process was found to have a considerable effect on the aroma profiles. Eleven aroma compounds, including linalool, ß-ionone, geraniol, indole, and (E)-nerolidol, strongly affected the aroma profiles. An RGWRT aroma wheel was constructed. The rich RGWRT aroma was found to be dominated by floral, cinnamon-like, and roasty aromas. Human olfaction was correlated with volatile compounds to determine the aromatic characteristics of these compounds. Most key aroma-active compounds were found to have floral, sweet, and herbal aromas (as well as some other aroma descriptors). The differences in key compounds of different aroma types were found to result from the methylerythritol phosphate, mevalonic acid and shikimate metabolic pathways and the Maillard reaction. Linalool, geraniol, and (E,E)-2,4-heptadienal were found to spontaneously bind to olfactory receptors.

Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.

Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh leaves of RGT in spring were picked, and green-making (including shaking and spreading) and spreading (unshaken) were, respectively, applied after sun withering. Then, they were analyzed by GC-TOF-MS, which showed that the abundance of volatile compounds with flowery and fruity aromas, such as nerolidol, jasmine lactone, jasmone, indole, hexyl hexanoate, (E)-3-hexenyl butyrate and 1-hexyl acetate, in green-making leaves, was significantly higher than that in spreading leaves. Transcriptomic and proteomic studies showed that long-term mechanical injury and dehydration could activate the upregulated expression of genes related to the formation pathways of the aroma, but the regulation of protein expression was not completely consistent. Mechanical injury in the process of green-making was more conducive to the positive regulation of the allene oxide synthase (AOS) branch of the α-linolenic acid metabolism pathway, followed by the mevalonate (MVA) pathway of terpenoid backbone biosynthesis, thus promoting the synthesis of jasmonic acid derivatives and sesquiterpene products. Protein interaction analysis revealed that the key proteins of the synthesis pathway of jasmonic acid derivatives were acyl-CoA oxidase (ACX), enoyl-CoA hydratase (MFP2), OPC-8:0 CoA ligase 1 (OPCL1) and so on. This study provides a theoretical basis for the further explanation of the formation mechanism of the aroma substances in WRT during the manufacturing process.

Stability bearing capacity of concrete filled steel tubular columns subjected to long-term load.

Concrete-filled steel tube (CFST) are commonly used in modern building and bridge applications. Despite their popularity, studies on the investigation of the influence of long-term load on the stability bearing capacity of such elements are scarce. This study investigates how the key parameters including slenderness ratio (λ), axial load ratio (m), and eccentricity ratio (e/r) affect the stability bearing capacity of a CFST column under sustained load. Twenty three CFST columns were fabricated to investigate the effect of long-term load on the stability bearing capacity. Fourteen specimens were subjected to constant compressive loading for 462 days and then tested for failure. The remaining 9 were companion load-free specimens. A three-stage finite element method was used to predict the stability bearing capacity after creep. The results indicate that the stability bearing capacity of CFST columns decrease after being subjected to long-term load. Both the experimental and numerical results indicated that the load of steel tube for long-term load specimens reaching up to the elastic-plastic and plastic process was lower than that of the load-free specimens. Moreover, the corresponding strain of the creep specimens was greater than that of the load-free specimens when the member reached the maximum load. Benchmarking analyses have shown that the creep reduction coefficient (kcr) proposed for CFST columns can be used to predict the reduction of stability bearing capacity after creep. Furthermore, a collected database comprising 49 CFST specimens subjected to long-term load was used to investigate the proposed formulae for kcr. The results show that the formulae were consistent with the experiment results.

Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea.

Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscopy, chemometrics, and microbiomics were applied to study the flavor evolution and important aroma components during long-term storage of CWT, and core functional bacteria were screened. During long-term storage, the aroma of CWT gradually changed from sweet, fruity and floral to stale flavor, woody and herbal. A total of 56 volatile organic compounds (VOCs) were identified, 54 of which were significantly differences during storage. The alcohols content was the highest during 1-5 years of storage, the esters content was the highest during 7-13 years of storage, and the aldehydes content was the highest during 16 years of storage. Twenty-nine VOCs were identified as important aroma components, which were significantly correlated with 6 aroma sub-attributes (P < 0.05). The functional prediction of bacterial community reminded that bacterial community could participate in the transformation of VOCs during storage of CWT. Twenty-four core functional bacteria were screened, which were significantly associated with 29 VOCs. Finally, 23 characteristic differential VOCs were excavated, which could be used to identify CWT in different storage years. Taken together, these findings provided new insights into the changes in aroma characteristics during storage of CWT and increased the understanding of the mechanism of characteristic aroma formation during storage.

Adsorption of copper(II) ions by a chitosan-oxalate complex biosorbent.

Oxalic acid, an effective metal-chelating ligand, is abundant in natural resources. In this study, a chitosan-oxalate complex biosorbent (COCB) was prepared by an iontropic cross-linking method. The COCB beads were characterized by Fourier transform infrared (FT-IR) spectra, X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The XRD analysis shows that Cu(II) ions can form complexes with chitosan and oxalate. Adsorption of Cu(II) ions onto COCB beads was pH-dependent. The isothermal adsorption data fitted well to Langmuir equation with the maximum adsorption capacities of 227.27 mg/g for porous COCB beads and 175.44 mg/g for non-porous COCB beads at pH 5.0. The adsorption kinetics described by the pseudo-second-order diffusion models, suggesting that the rate-limiting step in adsorption was chemical sorption. Thermodynamic parameters (ΔG°<0 and ΔH°>0) indicated a spontaneous and endothermic adsorption process. The COCB bioadsorbent exhibited fast adsorption rate and high adsorption capacity for Cu(II) uptake.