Alcoholic fatty liver disease (AFLD) is caused by long-term heavy alcohol consumption; therefore, useful and practical methods for the prevention of AFLD are urgently needed. The edible flower of Dendrobium officinale contains diverse flavonoids, and has shown antioxidant activity as well as antihypertensive and anti-inflammatory effects. In this study, an AFLD model was established, the protective effect of D. officinale flower (DOF) ethanol extract on AFLD was evaluated, and its mechanisms were investigated by analyzing gut microbiota and short-chain fatty acids (SCFAs). DOF extract (DOFE) supplementation promoted alcohol metabolism, restored hepatic antioxidant capacity, alleviated oxidative stress, reduced inflammatory factor levels, and inhibited dyslipidemia induced by alcohol intake in chronic alcohol-exposed mice, especially in the high DOFE group. Moreover, DOFE supplementation increased the diversity, structure, and composition of the gut microbiota in mice, restored some of the abnormal SCFA levels caused by AFLD, and helped restore intestinal function. DOFE supplementation significantly increased the relative abundance of Akkermansia, suggesting that Akkermansia may be a potential target of the protective effect of DOFE. Therefore, DOFE supplementation to improve the composition of the gut microbiota may be an effective therapeutic strategy for the prevention of AFLD.

This study developed an optimized processing strategy for γ-aminobutyric acid (GABA) instant white tea (GABA-IT) using GABA-enriched white tea as raw material, systematically characterizing its chemical composition and volatile profile. In contrast to the conventional instant tea production process, this work integrates response surface methodology with spray-drying parameter optimization. This integrated approach enables the simultaneous enhancement of functional components and sensory quality. A response surface design was employed to refine the extraction and spray-drying variables following preliminary single-factor trials, and the optimal parameter combination was subsequently determined (40% ethanol concentration, material-to-liquid ratio of 1:15, extraction time of 3 days, atomization speed of 300 rpm, and inlet temperature of 120 °C); the resulting GABA-IT exhibited significantly improved quality characteristics. Specifically, the GABA content increased by 209% (reaching 4.42 mg/g), and theanine, catechins, and caffeine were enriched by 200–300%. Regarding volatile profiles, processing led to a reduction in esters but an increase in aldehydes and hydrocarbons. Relative odor activity value (rOAV) analysis revealed that epoxy-β-ionone and linalool were the key contributors to the characteristic aroma of GABA-IT. Collectively, this study demonstrates the technical feasibility of producing GABA-rich instant tea with enhanced functional components and improved sensory quality, providing practical guidance for the large-scale industrial production of functional tea beverages.

Ripened Pu-erh tea (RPT) experiences notable aroma transformations during industrial pile fermentation, yet the stage-dependent evolution of key aroma compounds remains poorly understood. This study analyzed two independent industrial batches of RPT across three fermentation stages: raw material (RM), intermediate fermentation (IF), and final fermentation (FF). Using HS-SPME/GC-MS coupled with multivariate statistical analysis and relative odor activity values (rOAVs), 134 volatile organic compounds (VOCs) were identified, with hydrocarbons, alcohols, and esters as predominant classes. In total, 13 key aroma-active compounds (rOAVs > 1) were found to be major contributors to RPT’s characteristic aroma. During early fermentation, relative levels of VOCs responsible for fresh and green aromas (e.g., linalool, D-limonene) diminished, while those for woody and minty aromas (e.g., isophorone, methyl salicylate) increased. A flavor wheel was developed to illustrate the dynamic shifts in aroma profiles. This stage-resolved analysis offers new mechanistic insights into aroma formation, aiding in the optimization of aroma quality control and process standardization for RPT production.