Wenjiang Dong
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Author Swipe
View article: Geographic variation in fungal diversity associated with leaf spot symptoms of Coffea arabica in Yunnan, China
Geographic variation in fungal diversity associated with leaf spot symptoms of Coffea arabica in Yunnan, China Open
In China, the small grain coffee plants ( Coffea arabica ) are mainly cultivated in Yunnan province, yet the diversity of associated fungi remains poorly characterized. In this study we collected symptomatic leaves from 16 locations across…
View article: Evaluation of the effects of Saccharomyces cerevisiae fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis
Evaluation of the effects of Saccharomyces cerevisiae fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis Open
This study was the first to investigate the differences in non-volatile metabolites and their relationships with the sensory attributes of Hainan Robusta coffee by yeast fermentation [four single Saccharomyces cerevisiae strains (HK, JK, G…
View article: Phenolic constituents in pepper (Piper nigrum L.) berries: UPLC-MS/MS analysis, antioxidant properties, antibacterial activity against Pseudomonas fragi and association analyzed by WCGNA
Phenolic constituents in pepper (Piper nigrum L.) berries: UPLC-MS/MS analysis, antioxidant properties, antibacterial activity against Pseudomonas fragi and association analyzed by WCGNA Open
This study systematically investigated the maturation-dependent variations in phenolic composition and bioactivity of pepper (Piper nigrum L.) berries harvested at 210, 240, and 270 days after anthesis. Middle-maturity berries exhibited op…
View article: Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism
Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism Open
This study provides new insights into the role of aroma compounds in tea sweetness and suggests a potential mechanism for their sweetening effect. These compounds could be used as flavour enhancers or additives to improve the sweetness of …
View article: Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry
Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry Open
Tannase, as a type of tannin−degrading enzyme, can catalyze the hydrolysis of ester and depside bonds in gallotannins, thereby releasing gallic acid and glucose. Based on this reaction mechanism, Tannase can effectively improve the problem…
View article: The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean
The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean Open
The growing altitude is an important factor affecting the quality of coffee. We explored the flavor precursors, sensory characteristics, and cupping qualities of coffee growing at different altitudes and discussed their associated relation…
View article: Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of Coffea arabica L.
Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of Coffea arabica L. Open
To date, genomic and transcriptomic data on Coffea arabica L. in public databases are very limited, and there has been no comprehensive integrated investigation conducted on alternative splicing (AS). Previously, we have constructed and se…
View article: Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods
Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods Open
UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, th…
View article: Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS
Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS Open
In this study, coffee samples from seven primary processing methods—traditional dry processing (CG), dry processing I (GA), dry processing II (GB), traditional wet processing (CS), honey processing I (MA), honey processing II (MB), and hon…
View article: A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L.
A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L. Open
Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 cor…
View article: Transcriptome and metabolome profiling provides insight into the regulatory network of fruit coloration in Coffea arabica L
Transcriptome and metabolome profiling provides insight into the regulatory network of fruit coloration in Coffea arabica L Open
Coffee is the most popular beverage in the world with exceptional flavor and taste. Fruit color is known as the prime quality attribute that influences the nutritional quality and health benefits of coffee. The molecular mechanism underlyi…
View article: Comparative Metabolome Profiles and Antioxidant Potential of Four Coffea arabica L. Varieties Differing in Fruit Color
Comparative Metabolome Profiles and Antioxidant Potential of Four Coffea arabica L. Varieties Differing in Fruit Color Open
Coffee (Coffea arabica L.) is one of the most consumed non-alcoholic beverages. To expand the coffee market and attract consumers to a diversity of coffee types, data on the nutritional potential of different coffee varieties are needed. T…
View article: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation Open
Introduction Pu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality. Methods Headspace solid-phase microe…
View article: Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction
Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction Open
Polyphenol oxidase (PPO) is a necessary medium for converting catechins into theaflavins in tea. This study aimed to provide an efficient and cost‐effective method for the purpose of developing a tea beverage rich in four main theaflavins …
View article: Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics
Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics Open
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic-nose (E-nose) analyses were performed to examine the comprehensive flavor profiles of robusta coffee during heat air d…
View article: Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity
Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity Open
In this study, ultrasonic/microwave-assisted extraction (UMAE), microwave-assisted extraction (UAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE) were applied to extract green coffee oil (GCO), and the phys…
View article: Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage
Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage Open
The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf lif…