Exploration on appropriate brewing conditions of Xanthoceras sorbifolium bud black tea: Insight from nutrient-flavor profiles, antioxidant efficacy and GC-IMS-electronic sensing analysis.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-09-27 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104490

Hongli Zhu, Xingping Zhang, Jiayi Yang, Haiwei Ren, Hongyuan Zhao, Long Chen, Yuan Liu, Xiaoxiao Feng

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Abstract

The brewing conditions are critical factors influencing the nutrient, flavor characteristic and bioactive components of tea. In this work, the effects of different brewing conditions on the nutritional composition, flavor profile, sensory characteristics, and antioxidant capacity of Xanthoceras sorbifolium bud black tea (XBT) were investigated. Results demonstrated that brewing at 90 °C/30 min (XBTI-1) represented the optimal condition for high-quality XBT, which produced relatively high flavonoid, soluble sugar, and total polyphenol contents, with well-balanced nutrients, intense umami, and excellent infusion richness. Moreover, 1-octen-3-one, 2-methylpropanal, and 2-methylbutanal were found as flavor markers in 16 key odorants with relative odor activity value (ROAV >1.0) from 75 volatile organic compounds in tea infusion. Furthermore, XBTI-1 showed relatively superior antioxidant capacity in vitro, with an Antioxidant Potency Composite index of 0.984. Collectively, 90 °C/30 min is recommended as the ideal brewing condition for XBT.

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从营养风味、抗氧化功效和gc - ims -电子传感分析的角度探讨山梨原果芽红茶的适宜冲泡条件。

冲泡条件是影响茶叶营养成分、风味特性和生物活性成分的关键因素。本文研究了不同冲泡条件对山梨原果芽红茶营养成分、风味特征、感官特性和抗氧化能力的影响。结果表明，在90°C/30 min （XBTI-1）条件下冲泡可获得较高的黄酮类、可溶性糖和总多酚含量，且营养均衡、鲜味浓郁、冲泡丰富度好。此外，从75种挥发性有机化合物中，发现1-辛烯-3- 1、2-甲基丙醛和2-甲基丁醛作为16种关键气味剂的香味标记物，其相对气味活性值（ROAV >1.0）均为零。XBTI-1具有较强的体外抗氧化能力，其抗氧化效能综合指数为0.984。总的来说，推荐90°C/30分钟作为XBT的理想酿造条件。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.