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Liu G, Chen Q, Gou M, Bi J. The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics. Food Chem 2024; 450:139375. [PMID: 38653052 DOI: 10.1016/j.foodchem.2024.139375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/01/2024] [Accepted: 04/13/2024] [Indexed: 04/25/2024]
Abstract
Cooked off-flavor was produced during the processing of concentrated peach puree (CPP), which led to aroma deterioration. Enzymatic treatment was beneficial in eliminating off-flavors and improving the aroma quality. Herein, the efficacy of glycosidase (AR2000), glucose oxidation (GOD), and their combination on the inhibition of off-flavors and aroma enhancement were evaluated. Compared with CPP, contents of benzaldehyde, benzyl alcohol, nonanal, and linalool increased by 198%, 1222%, 781%, and 71% after AR2000 treatment via the metabolisms of shikimate, glucose, linoleic acid, and linolenic acid, leading to the strengthening of floral and grassy. Due to the removal of 1-octen-3-one via linolenic acid metabolism, cooked off-flavor could be significantly weakened by GOD. Furthermore, Furthermore, the combination of AR2000 and GOD could not only inhibit the production of 1-octen-3-one to weaken the cooked note but also enhance grassy and floral attributes via the increase of aldehydes and alcohols.
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Affiliation(s)
- Gege Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China.
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China.
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Hong SJ, Cho JJ, Jeong H, Yoon S, Jo SM, Youn MY, Shin EC. Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system. Food Sci Biotechnol 2024; 33:1585-1592. [PMID: 38623426 PMCID: PMC11016030 DOI: 10.1007/s10068-023-01455-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/21/2023] [Accepted: 10/10/2023] [Indexed: 04/17/2024] Open
Abstract
This research investigated volatiles and odor active compounds in Osmanthus fragrans var. aurantiacus. Heterocyclics were mainly extracted from hexane and dichloromethane extracts. Ketones were mainly detected from butanol fraction, and alcohols were mainly extracted from the ethanol fraction. GC-O analysis investigated the contents and intensities of three major odor active compounds increasing by ramping up polarity Multivariate analysis, which includes principal component analysis (PCA) and hierarchical cluster analysis (HCA), by E-nose data showed 45.83% (PC1) and 29.27 (PC2) variances, respectively, and segregated two clusters. Multivariate analysis by GC-O data showed 65.64% (PC1) and 24.17% (PC2) variances, respectively, and segregated the three clusters, cluster I by ethanol extract, cluster II by dichloromethane extract, and cluster III by hexane and butanol extracts. This study demonstrates that different polarity solvents can collect various volatiles and odor active compound groups. Our findings can support basic research data as a natural and functional food additive.
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Affiliation(s)
- Seong Jun Hong
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Jin-Ju Cho
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
- Nonghyup Food Research Institute, Suwon, 16506 Republic of Korea
| | - Hyangyeon Jeong
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Sojeong Yoon
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Seong Min Jo
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Moon Yeon Youn
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Eui-Cheol Shin
- Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
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Rong Y, Riaz T, Lin H, Wang Z, Chen Q, Ouyang Q. Application of visible near-infrared spectroscopy combined with colorimetric sensor array for the aroma quality evaluation in tencha drying process. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123385. [PMID: 37714101 DOI: 10.1016/j.saa.2023.123385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/31/2023] [Accepted: 09/08/2023] [Indexed: 09/17/2023]
Abstract
The drying process is a critical stage in developing the aroma quality of tencha. In our research, visible near infrared (Vis-NIR) and colorimetric sensor array (Vis-NIR-CSA) were used for evaluating the aroma quality of tencha drying process. Vis-NIR recorded the spectral signal of CSA after the reaction in samples. Subsequently, the aroma quality was predicted by a combination of different data fusion strategies and classification and regression tree (CART) in tencha drying process. The high-level fusion strategy showed the best performance, with calibration and prediction set accuracy of 94.68% and 93.48%, respectively. The results indicated that Vis-NIR-CSA combined with high-level data fusion could be applied satisfactorily in the aroma quality evaluation of tencha. Moreover, pentanal was identified to be highly correlated with aroma quality during tencha drying process, which verified the sensor identification results. This study contributed to controlling good manufacturing practices and designing optimal tencha processing systems.
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Affiliation(s)
- Yanna Rong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Zhen Wang
- National Research and Development Center for Matcha Processing Technology, Jiangsu Xinpin Tea Co., Ltd, Changzhou 213254, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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Lan Y, Xiong R, Zhang K, Wang L, Wu M, Yan H, Xiang Y. Geranyl diphosphate synthase large subunits OfLSU1/2 interact with small subunit OfSSUII and are involved in aromatic monoterpenes production in Osmanthus fragrans. Int J Biol Macromol 2024; 256:128328. [PMID: 38000574 DOI: 10.1016/j.ijbiomac.2023.128328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/23/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023]
Abstract
Osmanthus fragrans is a famous ornamental tree species for its pleasing floral fragrance. Monoterpenoids are the core floral volatiles of O. fragrans flowers, which have tremendous commercial value. Geranyl diphosphate synthase (GPPS) is a key enzyme that catalyzes the formation of GPP, the precursor of monoterpenoids. However, there are no reports of GPPSs in O. fragrans. Here, we performed RNA sequencing on the O. fragrans flowers and identified three GPPSs. Phylogenetic tree analysis showed that OfLSU1/2 belonged to the GPPS.LSU branch, while the OfSSUII belonged to the GPPS.SSU branch. OfLSU1, OfLSU2 and OfSSUII were all localized in chloroplasts. Y2H and pull-down assays showed that OfLSU1 or OfLSU2 interacted with OfSSUII to form heteromeric GPPSs. Site mutation experiments revealed that the conserved CXXXC motifs of OfLSU1/2 and OfSSUII were essential for the interaction between OfLSU1/2 and OfSSUII. Transient expression experiments showed that OfLSU1, OfLSU2 and OfSSUII co-expressed with monoterpene synthase genes OfTPS1 or OfTPS2 improved the biosynthesis of monoterpenoids (E)-β-ocimene and linalool. The heteromeric GPPSs formed by OfLSU1/2 interacting with OfSSUII further improves the biosynthesis of monoterpenoids. Overall, these preliminary results suggested that the GPPSs play a key role in regulating the production of aromatic monoterpenes in O. fragrans.
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Affiliation(s)
- Yangang Lan
- Anhui Province Key Laboratory of Forest Resources and Silviculture, Anhui Agricultural University, Hefei 230036, China
| | - Rui Xiong
- Anhui Province Key Laboratory of Forest Resources and Silviculture, Anhui Agricultural University, Hefei 230036, China
| | - Kaimei Zhang
- College of Life Sciences, Anhui Agricultural University, Hefei 230036, China
| | - Linna Wang
- Anhui Province Key Laboratory of Forest Resources and Silviculture, Anhui Agricultural University, Hefei 230036, China
| | - Min Wu
- Anhui Province Key Laboratory of Forest Resources and Silviculture, Anhui Agricultural University, Hefei 230036, China
| | - Hanwei Yan
- Anhui Province Key Laboratory of Forest Resources and Silviculture, Anhui Agricultural University, Hefei 230036, China
| | - Yan Xiang
- Anhui Province Key Laboratory of Forest Resources and Silviculture, Anhui Agricultural University, Hefei 230036, China.
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Sun J, Tian K, Jing L, Niu Y, Lou Q, Chen H. Identification of characteristic aroma compounds for spicy in Iris lactea var. chinensis. PHYSIOLOGIA PLANTARUM 2023; 175:e14016. [PMID: 37882258 DOI: 10.1111/ppl.14016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 08/19/2023] [Indexed: 10/27/2023]
Abstract
Iris lactea var. chinensis (Fisch.) Koidz has a unique floral fragrance that differs from that of other Iris spp.; however, its characteristic aroma composition remains unknown. This study aimed to identify the floral fragrance components of I. lactea var. chinensis during different flowering stages using headspace solid-phase microextraction in conjunction with gas chromatography mass spectrometry, electronic nose, and sensory evaluation. During the three flowering phases (bud stage, bloom stage, and decay stage), 70 volatile organic compounds (VOCs), including 13 aldehydes, 13 esters, 11 alcohols, 10 alkanes, 8 ketones, 7 terpenes, 7 benzenoids, and 1 nitrogenous compound, were identified. According to principal component analysis, the primary VOCs were (-)-pinene, β-irone, methyl heptenone, phenylethanol, hexanol, and 2-pinene. A comparison of the differential VOCs across the different flowering stages using orthogonal partial least squares discriminant analysis and hierarchical clustering analysis revealed that 3-carene appeared only in the bud stage, whereas hexanol, ethyl caprate, ethyl caproate, linalool, (-)-pinene, and 2-pinene appeared or were present at significantly increased levels during the bloom stage. The phenylethanol, methyl heptenone, 3-methylheptane, and β-irone reached a peak in the decay stage. The odor activity value and sensory evaluation suggested that "spicy" is the most typical odor of I. lactea var. chinensis, mainly due to 2-methoxy-3-sec-butylpyrazine, which is rare in floral fragrances.
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Affiliation(s)
- Junming Sun
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Kexin Tian
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Lu Jing
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Yafei Niu
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Qian Lou
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongwu Chen
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
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Yi F, Xu H, Lü C, Wu K, Hao L, Lin S, Su C. Comparison of Three Different Extraction Methods on Osmanthus Volatile Oil: Aroma and Biological Activity. Chem Biodivers 2023; 20:e202200658. [PMID: 36633391 DOI: 10.1002/cbdv.202200658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 12/18/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
The osmanthus volatile oil was welcomed by consumers even if the high price since the unique and pleasant odor. Meanwhile, the low yield of osmanthus volatile oil restricts industrial production. In this work, an osmanthus volatile oil was obtained by means of a novel ultrasonic-assisted flash extraction method and was compared with the oil from hydrodistillation and supercritical fluid extraction on yield, aroma, and biological activities. The volatile oil obtained from the ultrasonic-assisted flash extraction was obtained with the petroleum ether and got a high yield at 3.51 % within a 40-min process, an increase of nearly 81 % from the single solvent extraction. This oil also showed a high aroma intensity and aroma compound concentration. Meanwhile, the oil also has the highest antioxidant ability but lower antibacterial activity against oil from hydrodistillation. It was considered that this work was helpful for the optimization of the extraction method of osmanthus volatile oil.
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Affiliation(s)
- Fengping Yi
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
| | - Hejie Xu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
| | - Chenyuan Lü
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
| | - Kaiwen Wu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
| | - Linyu Hao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
| | - Shifan Lin
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
| | - Chang Su
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
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A strategy to maintain the organoleptic quality of flavor-β-cyclodextrin inclusion complexes: Characteristics aroma reconstruction of Osmanthus absolute. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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8
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Nolvachai Y, Amaral MSS, Marriott PJ. Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications. Anal Chem 2023; 95:238-263. [PMID: 36625115 DOI: 10.1021/acs.analchem.2c04680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yada Nolvachai
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Michelle S S Amaral
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
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Yang YH, Zhao J, Du ZZ. Unravelling the key aroma compounds in the characteristic fragrance of Dendrobium officinale flowers for potential industrial application. PHYTOCHEMISTRY 2022; 200:113223. [PMID: 35513134 DOI: 10.1016/j.phytochem.2022.113223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 04/29/2022] [Accepted: 04/30/2022] [Indexed: 06/14/2023]
Abstract
Dendrobium officinale Kimura et Migo, one of the most important orchids because of its medicinal and edible value, has a typical Dendrobium Sw. flora scent, which has great application potential and commercial value to be characterized. The aroma-active compounds originating from D. officinale fresh flowers (DFF) were investigated using a sensomics approach. A combined solid phase microextraction and solvent-assisted flavor evaporation method were used to accurately capture the overall aromatic profile. Exactly 34 odorants were detected and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography/olfactometry-mass spectrometry (GC/O-MS) in DFF, of which nine odorants had a flavor dilution (FD) factor ≥27. All 34 odorants were further quantified. The odor activity values (OAVs) were calculated with the highest value of 7444, in which 18 compounds were confirmed to be key odorants, including 1-octen-3-ol, hexanal, nonanal, phenylacetaldehyde, linalool, 4-oxoisophorone, theaspirane, methyl salicylate, etc. Among the studies above, 42 out of 78 volatiles and 14 out of 34 odorants were identified in DFF for the first time. Then, the aroma profile of the DFF was simulated successfully by aroma recombination experiments based on the quantitation results, and the omission test suggested that alcohols are the decisive type of compounds in the DFF key odorants. In addition, a progressive addition test showed that the aroma recombinate prepared with 18 reference key odorants was able to reconstruct the characteristic aroma of DFF. In comparison, the recombinate constituted by mixing all 34 reference odorants in the same concentrations as determined in the DDF sample could mimic the flower scent and closely match the sensory attributes of the original D. officinale fresh flower.
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Affiliation(s)
- Yu-Han Yang
- Department of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Jie Zhao
- Department of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Zhi-Zhi Du
- Department of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China; Bio-Innovation Center of DR PLANT, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China.
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Zhou Y, Chen C, Lu T, Zhang J, Chen J. Season impacts on estimating plant's particulate retention: Field experiments and meta-analysis. CHEMOSPHERE 2022; 288:132570. [PMID: 34656623 DOI: 10.1016/j.chemosphere.2021.132570] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/03/2021] [Accepted: 10/12/2021] [Indexed: 06/13/2023]
Abstract
Plants can effectively remove atmospheric particles, which contribute to air pollution. However, few studies have focused on seasonal variability of plant dust retention, an essential factor to estimate annual dust removal from the atmosphere. This study conducted a field experiment to explore the seasonal variability of particulate retention on evergreen leaved urban greening shrub plants. We performed a meta-analysis to synthesize the available literature on the subject to discuss our findings further. Results showed that particulate matter deposited on leaf surfaces (sPM) in autumn and winter was significantly higher than in spring and summer. In comparison, the particulate matter trapped in epicuticular waxes (wPM) in summer was significantly higher than in the other three seasons. The seasonal differences also existed in both sPM and wPM among particle sizes. The total dust retention of Rhododendron × pulchrum Sweet, Osmanthus fragrans Lour, and Photinia × fraseri Dress were estimated as 360.89 t, 586.66 t, and 448.84 t per year, respectively. They were significantly different from model estimates if only one season was chosen as an estimator. Furthermore, the meta-analysis revealed significant differences among seasons, particle sizes, and different leaf habits (evergreen or deciduous). In contrast, no significant differences were observed between life forms or between growth forms. Our findings both from field experiment and met-analysis highlights that seasonal variation can significantly affect the dust retention capacity of plants, which should be taken into account into particle matter retention capacity evaluations.
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Affiliation(s)
- Yuanhong Zhou
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, 311300, China
| | - Chuwen Chen
- School of Landscape Architecture, Zhejiang A&F University, Lin'an, 311300, China
| | - Ting Lu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, 311300, China
| | - Jing Zhang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, 311300, China
| | - Jian Chen
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, 311300, China.
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Xiao Z, Chen H, Niu Y, Zhu J. Characterization of the Aroma-Active Compounds in Banana ( Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15301-15313. [PMID: 34898197 DOI: 10.1021/acs.jafc.1c06434] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
"Hongmeiren" bananas are popular because of their red peel. Two extraction methods solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined with gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS), were used to analyze the volatile components of "Hongmeiren" bananas. A total of 86 aroma compounds were identified by GC-MS, 62 of which were identified as the major aroma-active compounds with an odor activity value ≥ 1 or modified frequency ≥ 30%. Ethyl (E)-2-butenoate, 4-undecanone, and α-phellandrene were found in bananas for the first time. Sensory experiments showed that eight sweet-associated odorants could significantly achieve the sweetness enhancement effect at 30 g/L sucrose solution by odor-induced changes in taste perception. These experiments suggest that selected odorants can achieve sugar reduction, but with consideration of the sugar concentration. The study of the sweetness enhancement effect of individual compounds provides a more direct theoretical support for sugar reduction in the food industry.
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Affiliation(s)
- Zuobing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiting Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jiancai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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Phitaktansakul R, Kim KW, Aung KM, Maung TZ, Min MH, Somsri A, Lee W, Lee SB, Nam J, Kim SH, Lee J, Kwon SW, Nawade B, Chu SH, Park SW, Kang KK, Cho YH, Lee YS, Chung IM, Park YJ. Multi-omics analysis reveals the genetic basis of rice fragrance mediated by betaine aldehyde dehydrogenase 2. J Adv Res 2021; 42:303-314. [PMID: 36513420 PMCID: PMC9788947 DOI: 10.1016/j.jare.2021.12.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 11/15/2021] [Accepted: 12/11/2021] [Indexed: 02/08/2023] Open
Abstract
INTRODUCTION Fragrance is an important economic and quality trait in rice. The trait is controlled by the recessive gene betaine aldehyde dehydrogenase 2 (BADH2) via the production of 2-acetyl-1-pyrroline (2AP). OBJECTIVES Variation in BADH2 was evaluated at the population, genetic, transcriptional, and metabolic levels to obtain insights into fragrance regulation in rice. METHODS Whole-genome resequencing of the Korean World Rice Collection of 475 rice accessions, including 421 breeding lines and 54 wild accessions, was performed. Transcriptome analyses of a subset of 279 accessions, proteome analyses of 64 accessions, and volatile profiling of 421 breeding lines were also performed. RESULTS We identified over 3.1 million high-quality single nucleotide polymorphisms (SNPs) in Korean rice collection. Most SNPs were present in intergenic regions (79%), and 190,148 SNPs (6%) were located in the coding sequence, of which 53% were nonsynonymous. In total, 38 haplotypes were identified in the BADH2 coding region, including four novel haplotypes (one in cultivated and three in wild accessions). Tajima's D values suggested that BADH2 was under balancing selection in japonica rice. Furthermore, we identified 316 expression quantitative trait loci (eQTL), including 185 cis-eQTLs and 131 trans-eQTLs, involved in BADH2 regulation. A protein quantitative trait loci (pQTL) analysis revealed the presence of trans-pQTLs; 13 pQTLs were mapped 1 Mbp from the BADH2 region. Based on variable importance in projection (VIP) scores, 15 volatile compounds, including 2AP, discriminated haplotypes and were potential biomarkers for rice fragrance. CONCLUSION We generated a catalog of haplotypes based on a resequencing analysis of a large number of rice accessions. eQTLs and pQTLs associated with BADH2 gene expression and protein accumulation are likely involved in the regulation of 2AP variation in fragrant rice. These data improve our understanding of fragrance and provide valuable information for rice breeding.
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Affiliation(s)
- Rungnapa Phitaktansakul
- Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Republic of Korea
| | - Kyu-Won Kim
- Center of Crop Breeding on Omics and Artificial Intelligence, Kongju National University, Yesan 32439, Republic of Korea
| | - Kyaw Myo Aung
- Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Republic of Korea
| | - Thant Zin Maung
- Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Republic of Korea
| | - Myeong-Hyeon Min
- Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Republic of Korea
| | - Aueangporn Somsri
- Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Republic of Korea
| | - Wondo Lee
- Seedpia, 85 Maesil-ro, Kwonsun-ku, Suwon 16395, Republic of Korea
| | - Sang-Beom Lee
- Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Republic of Korea
| | - Jungrye Nam
- Center of Crop Breeding on Omics and Artificial Intelligence, Kongju National University, Yesan 32439, Republic of Korea
| | - Seung-Hyun Kim
- Department of Applied Bioscience, Konkuk University, Seoul 05029, Republic of Korea
| | - Joohyun Lee
- Department of Applied Bioscience, Konkuk University, Seoul 05029, Republic of Korea
| | - Soon-Wook Kwon
- Department of Plant Bioscience, Pusan National University, Pusan 46241, Republic of Korea
| | - Bhagwat Nawade
- Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Republic of Korea
| | - Sang-Ho Chu
- Center of Crop Breeding on Omics and Artificial Intelligence, Kongju National University, Yesan 32439, Republic of Korea
| | - Sang-Won Park
- Chemical Safety Division, National Institute of Agriculture Science (NIAS), Wanju 55365, Republic of Korea
| | - Kwon Kyoo Kang
- Department of Horticultural Life Science, Hankyong National University, Anseong 17579, Republic of Korea
| | - Yoo-Hyun Cho
- Seedpia, 85 Maesil-ro, Kwonsun-ku, Suwon 16395, Republic of Korea
| | - Young-Sang Lee
- Department of Medical Biotechnology, Soonchunhyang University, Asan 31538, Republic of Korea
| | - Ill-Min Chung
- Department of Applied Bioscience, Konkuk University, Seoul 05029, Republic of Korea,Corresponding authors at: Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Korea (Yong-Jin Park); Department of Applied Bioscience, Konkuk University, Seoul 05029, Korea (Ill-Min Chung).
| | - Yong-Jin Park
- Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Republic of Korea,Center of Crop Breeding on Omics and Artificial Intelligence, Kongju National University, Yesan 32439, Republic of Korea,Corresponding authors at: Department of Plant Resources, College of Industrial Sciences, Kongju National University, Yesan 32439, Korea (Yong-Jin Park); Department of Applied Bioscience, Konkuk University, Seoul 05029, Korea (Ill-Min Chung).
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Zhang J, Li M, Zhang H, Pang X. Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study. Food Chem 2021; 371:131104. [PMID: 34537605 DOI: 10.1016/j.foodchem.2021.131104] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/21/2021] [Accepted: 09/06/2021] [Indexed: 12/31/2022]
Abstract
Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and molecular level. Quantitative descriptive analysis revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) ≥1 were characterized. Principal component analysis and orthogonal partial least squares discrimination analysis based on OAVs indicated that α-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor.
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Affiliation(s)
- Jiguang Zhang
- Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China.
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, China
| | - Hongfei Zhang
- China National Tobacco Quality Supervision & Test Centre, Zhengzhou 450001, China
| | - Xueli Pang
- Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China.
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