Search Results (18)

This study provides the first systematic combined real- and apparent-time analysis of onomasiological lexical variation and change in the Bavarian, Franconian, and Swabian dialects of Bavaria (Germany). Drawing on two large-scale indirect surveys—the Maurer questionnaires (collected in 1934), and the DaBay dialect app (2025–ongoing)—we examine five lexical concepts (ant, apple core, rooster, potato, and ladybug) using descriptive mapping and Generalised Additive Mixed Models (GAMMs). The results reveal three main patterns: (i) stability in long-established heteronyms (in apple core), (ii) real-time convergence toward Standard German (in ant, potato, and ladybug), and (iii) concept-specific areal realignments driven by competing dialect-internal and standard-influenced variants (in rooster). Dialect geography consistently conditions lexical choices, while social factors play a comparatively minor role. Together, the findings demonstrate that lexical variation and change in Bavaria is systematic, regionally differentiated, and empirically tractable through large-scale historical and contemporary survey data. Full article

Grade and cultivar are the important factors influencing white tea quality, but their relative metabolic contributions are not fully understood. Twelve white tea samples representing four major Fujian cultivars across three grades were analyzed using UHPLC–MS-based non-volatile metabolomics, HS-SPME–GC–MS volatile profiling, and sensory correlation analysis. In total, 47 non-volatile and 21 volatile markers were associated with grade differences, while 44 non-volatile and 26 volatile markers were linked to cultivar differences. Catechins and amino acids declined as grade decreased, whereas flavonol glycosides and gallic acid increased, accompanied by stronger astringency and reduced umami and sweetness. Aroma profiles showed a similar trend, with higher-grade teas dominated by floral notes and lower-grade teas exhibiting more herbal characteristics. Dimeric catechins, oxylipins, and aroma glycosides varied among cultivars. Volatile profiles separated the cultivars into two aroma groups: Fuding Dabai and Fuding Dahao showed more floral–fruity aromas, whereas Fuan Dabai and Zhenghe Dabai exhibited stronger herbal and aged aromas. Odor activity value analysis showed that linalool, geraniol, and (E,Z)-3,6-nonadien-1-ol were among the most abundant aroma-active compounds across white tea samples. These results provide chemical evidence for distinguishing white tea by grade and cultivar, with potential relevance to quality evaluation. Full article

To investigate the effects of intercropping green manure on the tea plantation ecosystem, this study was conducted using 40-year-old Camellia sinensis cv. “Fuding Dabai” tea plants at the Tea Experimental Base of the Jiangxi Institute of Cash Crops. Four treatments were established: clean tillage (CK), tea intercropped with ryegrass (Lolium perenne, TRG), tea intercropped with rapeseed (Brassica napus, TRP), and tea intercropped with alfalfa (Medicago sativa, TAL). The study systematically evaluated the effects of green manure on tea yield, soil nutrient content, enzyme activity, and microbial community structure. The results showed that intercropping with green manure significantly increased the bud density, hundred-bud weight, and yield of tea in spring, summer, and autumn, with the TAL treatment showing the best overall performance. In terms of soil physicochemical properties, green manure treatments significantly improved soil organic matter, total nitrogen, available nitrogen, available phosphorus, and available potassium contents, with TRP and TAL showing the most pronounced improvements. Enzyme activity analysis indicated that the TRP treatment significantly enhanced the activities of amylase, urease, and invertase. High-throughput sequencing results revealed that green manure treatments significantly increased both the number of bacterial and fungal OTUs (Operational Taxonomic Units) and alpha diversity indices. The TAL and TRP treatments showed superior performance in terms of Shannon, Chao, and ACE indices compared to CK. Principal coordinate analysis (PCoA) indicated that green manure had a greater influence on fungal community structure than on bacterial structure. Correlation analysis demonstrated that dominant microbial taxa were significantly associated with soil nitrogen, phosphorus, and potassium levels, suggesting that green manure modulates microbial community composition by improving soil nutrient status. Intercropping green manure significantly increased tea yield and soil quality compared with clean tillage. Alfalfa intercropping (TAL) increased tea yield by 49.61%, 40.88%, and 43.79% in spring, summer, and autumn, respectively, compared with the control. Soil organic matter and total nitrogen under TAL were 29.02% and 15.67% higher than the control, while rapeseed intercropping (TRP) increased available phosphorus by 186%. TAL and TRP also enhanced microbial diversity, with bacterial Shannon index values 14.11% and 11.25% higher than the control. These results indicate that alfalfa intercropping is the most effective green manure practice for improving tea plantation productivity and soil ecology. Full article

Sawdust is an abundant source of lignocellulosic biomass, presenting a sustainable alternative to fossil fuels for producing aromatics, fuels, and chemicals. Lignin, a crucial component, can be depolymerized into valuable aromatics or used for polymer synthesis due to its multiple hydroxyl groups. This study focuses on extracting lignin from Chlorophora excelsa sawdust via organosolv technology. The characterization of sawdust revealed 41.15% cellulose, 28.63% hemicellulose, and 26.13% lignin. The extraction process involved treating sawdust at varying temperatures (100–200 °C) with an ethanol–water solution and sulfuric acid. The optimal yield of 49.81% lignin occurred at 160 °C, confirming the chemical properties and composition of the extracted lignin. Full article

Aroma plays a pivotal role in defining tea quality and distinctiveness, and tea producers have often observed that specific drought conditions are closely associated with the formation and accumulation of characteristic aroma compounds in tea leaves. However, there is still limited understanding of the differential strategies employed by various tea cultivars in response to drought stress for the accumulation of key volatile aroma compounds in fresh tea leaves, as well as the associated metabolic pathways involved in aroma formation. In this study, two widely cultivated tea cultivars in China, Fuding Dabai (FD) and Wuniuzao (WNZ), were examined to assess the impact of mild field drought stress on the composition and accumulation of key volatile aroma compounds in fresh leaves using headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace solid phase micro-extraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) technologies. Results revealed that drought stress led to a substantial increase in the diversity of volatile compounds (VOCs) in FD, while WNZ exhibited a notable rise in low-threshold VOC concentrations, amplifying sweet, floral, fruity, and earthy aroma profiles in post-drought fresh leaves. Through partial least squares discriminant analysis (PLS-DA) of HS-GC-IMS and HS-SPME-GC-MS data, integrating variable importance projection (VIP) scores and odor activity values (OAVs) above 1, 9, and 13, key odor-active compounds were identified as potential markers distinguishing the drought responses in the two cultivars. These compounds serve as crucial indicators of the aromatic profile shifts induced by drought, providing insights into the differential metabolic strategies of the cultivars. Additionally, KEGG enrichment analysis revealed 12 metabolic pathways, such as terpenoid biosynthesis, fatty acid synthesis, cutin, suberine, and wax biosynthesis, and phenylalanine metabolism, which may play crucial roles in the formation and accumulation of VOCs in tea leaves under drought stress. These findings provide a comprehensive framework for understanding the cultivar-specific mechanisms of aroma formation and accumulation in tea leaves under mild drought conditions. Full article

Pickled tea is an anaerobically fermented tea common in Thailand, Myanmar and Yunnan minority areas. γ-aminobutyric acid (GABA) is non-protein amino acid with multiple bioactives, which can be easily produced under anaerobic conditions. During the processing of pickled tea, controlling the process parameters is effective for the production of GABA-rich products; however, the precise parameters remain to be clarified. In the present study, the fresh leaves of Camellia sinensis (L.) Kuntze (C. sinensis) ‘FudingDabai’, C. sinensis ‘MabianLv No. 1’, C. sinensis ‘Wuniuzao’ and C. sinensis ‘Fuxuan No. 9’ were used as raw materials to process GABA-rich pickled tea. Single-factor and orthogonal experiments were conducted to determine the best tea cultivars and optimize the best processing parameters via comparing the content of GABA, tea polyphenols (TPs) and other biochemical components of GABA-rich pickled tea. The results of the signal-factor experiment showed that the fresh leaves of C. sinensis ‘MabianLv No. 1’ had the highest GABA content of 2.61 mg·g⁻¹ after treatment with vacuum for 6 h; therefore, C. sinensis ‘MabianLv No. 1’ was selected as the raw material for the subsequent experiments. Orthogonal experiments showed that the highest GABA content of 2.53 mg·g⁻¹ was found in the pickled tea with 8 h of vacuum treatment, 20 min of rolling after microwave fixing, 20 min of spreading and 20 d of anaerobic fermentation at room temperature. Further, the sensory evaluation showed that it possesses a strong sour taste with a slight sweetness and a light yellow color and better comprehensive quality. This indicates that these parameters are optimal for the processing of GABA-rich pickled tea. This study will provide scientific basis for the subsequent production of high GABA tea. Full article

Theanine, polyphenols, and caffeine not only affect the flavor of tea, but also play an important role in human health benefits. However, the specific regulatory mechanism of Se NMs on fat-reducing components is still unclear. In this study, the synthesis of fat-reducing components in Fuding Dabai (FDDB) tea was investigated. The results indicated that the 100-bud weight, theanine, EGCG, total catechin, and caffeine contents of tea buds were optimally promoted by 10 mg·L⁻¹ Se NMs in the range of 24.3%, 36.2%, 53.9%, 67.1%, and 30.9%, respectively. Mechanically, Se NMs promoted photosynthesis in tea plants, increased the soluble sugar content in tea leaves (30.3%), and provided energy for the metabolic processes, including the TCA cycle, pyruvate metabolism, amino acid metabolism, and the glutamine/glutamic acid cycle, ultimately increasing the content of amino acids and antioxidant substances (catechins) in tea buds; the relative expressions of key genes for catechin synthesis, CsPAL, CsC4H, CsCHI, CsDFR, CsANS, CsANR, CsLAR, and UGGT, were significantly upregulated by 45.1–619.1%. The expressions of theanine synthesis genes CsTs, CsGs, and CsGOGAT were upregulated by 138.8–693.7%. Moreover, Se NMs promoted more sucrose transfer to the roots, with the upregulations of CsSUT1, CsSUT2, CsSUT3, and CsSWEET1a by 125.8–560.5%. Correspondingly, Se NMs enriched the beneficial rhizosphere microbiota (Roseiarcus, Acidothermus, Acidibacter, Conexicter, and Pedosphaeraceae), enhancing the absorption and utilization of ammonium nitrogen by tea plants, contributing to the accumulation of theanine. This study provides compelling evidence supporting the application of Se NMs in promoting the lipid-reducing components of tea by enhancing its nitrogen metabolism. Full article

As the climate has warmed, alpine treelines have moved to higher altitudes and the responses of tree growth to different climate factors have changed. We collected dendrochronologies of Larix gmelinii at different elevations on the Dabai Mountain, the highest peak in northeastern China’s Greater Khingan range, to measure the sensitivity and stability of radial growth over time. We found that the treeline has moved upslope since 1970. From the mid-1980s, radial growth increased in the treeline ecotone but decreased in the subtimberline forest, an example of “growth divergence” under warming conditions: increases in the previous October’s maximum temperatures promoted growth at higher altitudes but inhibited it at lower altitudes. The treeline ecotone appears to be more sensitive to climate change, with the effects on tree growth of different climate indicators varying by altitude in linear or U-shaped relationships. As warming continues, the management of boreal forests needs to consider the changing potential for tree growth and carbon sequestration capacity in relation to changing site conditions. Full article

Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography–ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC. Full article

Dabai (Canarium odontophyllum) is a fruit-bearing plant native to Borneo. Its fruit is an indigenous seasonal fruit that is considered to be underutilized due to its short shelf life. However, new products have been developed to ensure a continuous supply of dabai fruit throughout the year. Hence, the exploration of dabai fruits in characterizations and utilization for food products and essential oil has expanded exponentially. This review addresses the nutritional values, health benefits, potential food products, and essential oil processing of dabai fruit. All parts of dabai fruit, such as the pulp, skin, and kernel, contain a considerable amount of bioactive compounds, dietary fiber, and nutrients. Moreover, dabai fruit has also been proven to have health benefits such as an antioxidant capacity, cholesterol reduction, diabetes type 2 prevention, and reduction in the risk of heart disease. Some potential dabai-based food products and oil processing of dabai are also highlighted. The future perspectives and challenges concerning the potential uses of dabai are critically addressed at the end of this review. Based on this review, it is proven that dabai has various health benefits and represents a potential breakthrough in the agricultural and food industries. Full article

The occurrence characteristics of magnetite and the methods to quickly and effectively explore are important topics for ore prospecting in the new era. Taking northeast of Hebei Province of China as an example, this article aimed at an important strategic mineral of magnetite, then discussed its distribution characteristics and aeromagnetic exploration methods of it. First of all, we discuss the occurrence characteristics of sedimentary metamorphic and magmatic magnetite. Then, using the latest high-precision aeromagnetic data, combined with the geological outcrops, known iron deposits, ground magnetic surveys, and verification, we studied the relationship between the aeromagnetic anomalies and iron deposits through potential field conversion processing of the reduction to the pole, vertical derivative, upward continuation and residual anomaly, and the forward modeling and inversion methods of 2.5 D optimization fitting. Next, we summarize the metallogenic conditions and attributes of aeromagnetic prospecting and make magnetite predictions. In addition, it has suitable magnetite prospecting potential in the Laochenjia, Dabai, Jiuwuying, Beierying, Sidaogoumen, and Wuyingzi aeromagnetic anomaly regions. In conclusion, these regions have aeromagnetic anomalies with high amplitudes, large scales, and favorable metallogenic backgrounds for magmatic rocks, strata, and structures caused by concealed magnetite. In addition, they have great prospecting potential. Eventually, we hope this research method in this article can provide a reference for magnetite exploration in other areas with similar geological conditions. Full article

In the present work, the influence of geographical location on the fatty acid profiles, antioxidant potential, as well as cytotoxicity of edible dabai fruit fractions (kernel, skin, and pulp) were analyzed. The fatty acid profiles were determined by Gas Chromatography (GC), and the antioxidant activity was quantified with free 2,2-diphenyl-1-picr/ylhdrazyl, while the cytotoxicity was assessed by the brine shrimp lethality test. The results showed that the samples from Sibu, Serian, and Kapit geographical locations had a high content of the saturated fatty acids, ranging from 46.63% to 53.31% in the three fractions. The highest mono-saturated fatty acids (MUFA) content was found in Sibu. Serian and Kapit kernel fractions MUFA, however, ranged from 21.2% to 45.91%. No fatty acid composition was detected in Bentong and Kanowit. The fatty acid composition and DPPH free radical scavenging antioxidant activity of dabai were statistically independent using a multivariate analysis in different localities in Malaysia. The skin fraction had a more appreciable antioxidant potential and toxicity level than the pulp and kernel fractions. The highest antioxidant activity (EC₅₀ 198.76 ± 1.06 µg/mL) with an LC₅₀ value of 1387.22 µg/mL was obtained from the Sibu skin fraction. Therefore, the fatty acid composition, antioxidant, as well as cytotoxicity analyses of the extracts from different localities indicated that “geographical location” remarkably influenced fatty acid composition, antioxidant activity, and toxicity. Full article

Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C, for up to 10 min, and the kinetics of quality changes (color and texture) were studied. Kinetic models that were assessed for changes of color and texture were zero-order, first-order, and fractional conversion model. The results showed that L parameter had no change throughout the blanching process, while parameters a*, b*, chroma (C), and total color difference (TCD) resulted as significantly increased as the temperature and duration of blanching increased. However, the change of firmness was not significant due to minor changes of firmness as the temperature and time increased. In terms of kinetic models, zero and fractional-conversion order well described the changes of a* parameter; while zero, first and fractional conversion well described parameters b*, C and TCD. Change of firmness did not fit with zero or first-order. All of the kinetic models obeyed the Arrhenius equation. Thus, the fitted kinetic models can be used to design the blanching process of Dabai fruit. Full article

There has been growing interest among food scientists in producing a toxin-free fat as an end product with varying physical or nutritional properties of interest to the food industry. Oleoresin is a rich source of bioactive compounds which consumers can easily add to a large variety of food. Dabai (Canarium odontophyllum) pulp oleoresin (DPL) was extracted using supercritical carbon dioxide (SC-CO₂) extraction, a green extraction technology. This study investigates the quality of SC-CO₂ extracted DPL in discovering its potential as a new alternative fat. The extraction experiment was carried out at a pressure of 40 MPa and a temperature of 40 °C. DPL is a saturated fatty acid (SFA)-rich fat due to its high SFA composition (47.72 ± 0.01%). In addition, the low content of peroxide value (PV) (5.60 ± 0.09 mEq/kg) and free fatty acids (FFA) (3.40 ± 0.03%) indicate the quality and stability of DPL for various applications besides food consumption. DPL also has a low slip melting point (SMP) (20.20 ± 0.03 °C), and HPLC-FID revealed that DPL contained 0.13 ± 0.02 mg/100 g of vitamin E (α-tocopherol), indicating its potential application as a solid fat with a bioactive compound. This present work demonstrates the possible prospect of DPL in the formulation of end products for food industries. Full article

All food scientists must utilize plants for their application as functional foods to reduce hypercholesterolemia incidence through diet. Canarium odontophyllum (dabai) is a novel source for new healthy oil and functional foods. In this work, we evaluate the hepatoprotective effects of supercritical carbon dioxide (SC-CO₂) extracted dabai pulp oil (DPO) and defatted dabai pulp (DDP) against hypercholesterolemia elicited by a high-cholesterol diet in rats. Our results show that DPO and DDP supplementation exerted beneficial hypocholesterolemic effects against the high-cholesterol diet-fed rat. Nevertheless, supplementation with DDP revealed superior total cholesterol, low-density lipoprotein, and HMG-CoA reductase lowering efficacy (p < 0.05). Supplementation of either DPO or DDP did not significantly affect AST and ALT levels than normal rats (p > 0.05). Therefore, DDP and DPO are considered as having no toxicological significance. The histological section of rats treated with DPO and DDP showed improved steatosis in hepatocytes. HPLC analysis revealed that DPO and DDP contained syringic acid, which plays an important role in the beneficial effect. In conclusion, our results support the hypocholesterolemic and hepatoprotective effects of DPO and DDP in the hypercholesterolemic rats model. Full article