Front Plant Sci May 2023 PMID 37265633

Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing.

Nan Jiang, Shujuan Hou, Yuye Liu, Peixing Ren, Nuoyu Xie, Ye Yuan, Qing Hao, Mengjun Liu, Zhihui Zhao

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Peak: 3 in May 2023

across 2 sources since May 2023

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May 2023 – Sep 2023

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AI synopsis

What people are saying

The discussions exhibit enthusiasm about the research's implications, with posts describing the changes in chemical and aroma components, such as increased aldehydes and flavonoids, using words like 'reveals' and 'significant changes' to emphasize its importance. The tone combines curiosity with acknowledgment of practical applications, demonstrating a comprehensive interest and recognition of the study's impact.

AgreementModerate agreement

Most discussions express support or acknowledgment of the research, highlighting its findings and significance.

InterestHigh interest

Participants show high curiosity about the chemical changes and aroma profiling, indicating strong engagement with the topic.

EngagementModerate engagement

Comments reflect thoughtful consideration and some detailed references to the methods and implications, suggesting a moderate level of deep engagement.

ImpactModerate impact

The conversations recognize the potential applications and importance of the findings for industry and further research.

Abstract in brief

The study used LCMS, GCIMS, and GCMS techniques to analyze how processing jujube leaves into tea changes their chemical makeup and aroma components, identifying significant increases in lipids, organic acids, amino acids, and flavonoids.
Processed jujube leaf tea showed increased levels of aldehydes and ketones, which are associated with aroma, while esters and partial alcohols decreased, altering the flavor profile from fresh leaves to tea.
Amino acids and lipids played a key role in forming volatile flavor compounds like eugenol and E-2Hexenal, providing insights for industrial application and further research into fruit leaf teas.

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All mentions

Chemical and Aroma Changes in Jujube Leaf Tea Processing Analysis

This study used LC-MS, GC-IMS, and GC-MS to analyze how processing jujube leaves into tea alters chemical and aroma components, showing increased lipids, acids, amino acids, and flavonoids, with significant aroma…

Social RTCL TV · Sep 8, 2023 92 views

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RT @FrontPlantSci: New Research: Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma comp…

May 18, 2023 · 2 shares · 225 followers View post →

AgroInsights 

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RT @FrontPlantSci: New Research: Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma comp…

May 17, 2023 · 2 shares · 225 followers View post →

Frontiers - Plant Science

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May 17, 2023 · 4 likes · 2 shares · 22,353 followers View post →