Research has previously demonstrated that aromas of both Salvia officinalis and Salvia lavandulaefolia are capable of modulating aspects of retrospective memory, attention and mood. This study is the first to report t...Research has previously demonstrated that aromas of both Salvia officinalis and Salvia lavandulaefolia are capable of modulating aspects of retrospective memory, attention and mood. This study is the first to report the potential for these aromas to enhance everyday prospective memory performance in healthy young adults. In an independent groups design, three conditions, Salvia officinalis aroma, Saliva lavandulaefolia aroma and no aroma were employed with 45 healthy volunteers in each condition. Prospective memory performance was assessed using the Prospective Remembering Video Procedure. Data analysis revealed that the Salvia officinalis aroma group performed significantly better than the control group on both event and action subscales of the prospective memory task. Saliva lavandulaefolia aroma only led to enhancement for the event measure when compared to controls. No differences were found between the aroma conditions. These findings offer support for those previously reported for the effects of the aromas of Salvia sp. on cognition and again demonstrate differential effects of the two aromas. The results are considered in terms of pharmacological mechanisms.展开更多
Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances inclu...Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research.展开更多
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermen...Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.展开更多
The objective of this study was to determine the differences of aroma and taste in three black sesame originsbefore and after processing via flavor and widely metabolomics.By analyzing the sensory characteristics and ...The objective of this study was to determine the differences of aroma and taste in three black sesame originsbefore and after processing via flavor and widely metabolomics.By analyzing the sensory characteristics and metabolites of raw and treated black sesame from China,Vietnam,and Myanmar,treated Chinese sesame have the most significant change in hardness after thermal processing,low viscosity and was easy to chew.The electronic nose could distinguish between raw and treated sesame due to the aroma distribution.The reason of treated sesame from China was“fragrant”is due to the highest content(2545.50μg/kg)of total pyrazines including 2,5-dimethylpyrazine,2-ethyl-5-methylpyrazine,2,3,5-trimethylpyrazine,3-ethyl-2,5-dimethylpyrazine.933 metabolites were detected via a wide targeted metabolomics in the taste of raw and treated sesame.Based on the analysis of metabolites related to bitterness,145 substances were selected.The main bitter contributors may be amino acids,dipeptides and organic acids.展开更多
In this work, we investigated aroma volatiles emanated by dry roots, stems, leaves, flowers, and fruits of Cardariadraba (L.) Desv. growing wild in Tunisia and its aerial part essential oils (EOs) composition. A total...In this work, we investigated aroma volatiles emanated by dry roots, stems, leaves, flowers, and fruits of Cardariadraba (L.) Desv. growing wild in Tunisia and its aerial part essential oils (EOs) composition. A total of 37 volatileorganic compounds (96.7%–98.9%) were identified;4 esters, 4 alcohols, 7 hydrocarbons, 12 aldehydes, 5 ketones,1 lactone, 1 organosulfur compound, 2 organonitrogen compounds, and 1 acid. The hydrocarbons form the maingroup, representing 49.5%–84.6% of the total detected volatiles. The main constituent was 2,2,4,6,6-pentamethylheptane(44.5%–76.2%) reaching the highest relative percentages. Forty-two compounds were determined in thetwo fractions of EOs, representing 98.8% and 97.2% of the total oil composition, respectively. The principal componentswere hexadecanoic acid (34.6%), 6-methyl-5-hepten-2-one (18.3%), decanal (15.0%), 6,10,14-trimethyl-2-pentadecanone (13.2%), and n-pentacosane (13%). Micromorphological details of the leaf and stem epidermisusing light microscopy revealed polygonal cells with sinuous walls in the adaxial and abaxial leaf surfaces andnearly rectangular and long ones with linear and thick walls for the stem epidermis. The stomata complexes wereanisocytic in the leaf epidermis and mainly anisocytic and rarely paracytic in the stem epidermis. Non-glandulartrichomes were unbranched and long with an acute apex or short with a convex apex. The glandular ones wereidentified for the first time in this species. They were short-stalked with a large secretory head. The highest stomatalindex (17.02%) was recorded in the abaxial leaf surface. The identification of headspace volatiles and essentialoil compounds can be used to characterize this species, and the various epidermis micromorphologicalfeatures are very useful for biosystematics taxonomic studies within Brassicaceae.展开更多
Neue Hypothese Viele Forscher haben versucht,die wichtigsten Aromastoffe zu identifizieren,die zum Sortenaroma von Aromahopfen beitragen und dem fertigen Bier charakteristische Fruchtaromen verleihen.Bis jetzt wurde d...Neue Hypothese Viele Forscher haben versucht,die wichtigsten Aromastoffe zu identifizieren,die zum Sortenaroma von Aromahopfen beitragen und dem fertigen Bier charakteristische Fruchtaromen verleihen.Bis jetzt wurde der Beitrag von fl u chtigen Thiolen und Monoterpenalkoholen als mdgliche Quelle angesehen.Dieser Beitrag nun stellt eine neue Hypothese u ber Synergien zwischen fl u chtigen Thiolen und Monoterpenalkoholen vor.Es handelt sich um eine Kurzfassung von bereits in der Brewingscience(Vol.69,11-12,2016,S.85-93)verdffentlichten Forschungsergebnissen.展开更多
Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different f...Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different flavor quality properties.Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants,which are generally involved in the final biosynthetic step of the aroma compounds.Here,we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds,and their changes in response to environmental factors.The chiral aroma enzymes that have been reported produce(R)-linalool,(S)-linalool,(R)-limonene,and(S)-limonene,etc.,and these enzymes are found in various plant species.We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.展开更多
The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break...The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed analysis.The results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 sample.The higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor.The FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of FF27.Moreover,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory score.Similarly,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
Rose is a highly significant ornamental plant with substantial edible and medicinal value,cultivated worldwide primarily for perfume production.Recently,Rosa yangii,a new species found in northwestern Yunnan,China,has...Rose is a highly significant ornamental plant with substantial edible and medicinal value,cultivated worldwide primarily for perfume production.Recently,Rosa yangii,a new species found in northwestern Yunnan,China,has drawn attention due to its strong sweet scented flowers.In this study,the floral components of R.yangii were extracted at different flowering stages using solid phase micro extraction(SPME)and analyzed through gas chromatography-mass spectrometry(GC-MS).A total of 131 volatile organic compounds(VOCs)were detected from R.yangii,including 69 odor compounds.The production and release of floral VOCs were the highest during the initial-open stage,making it the most suitable time for harvesting as a significant number of floral components were synthesized and preserved.The analysis of the odor activity values(OAV)highlighted several key aromatic ingredients of R.yangii,such as eugenol,methyleugenol,benzeneacetaldehyde and phenylethylalcohol,heptanal,decanal,(E)-2-hexen-1-yl acetate,caryophyllene,and others.Metabolome and time-order gene co-expression networks(TO-GCN)revealed that VOCs and benzenoids/phenylpropanoids,along with associated genes,played a pivotal role in the overall floral regulatory network of R.yangii.MYB and bHLH were identified as the essential regulatory factors governing the regulation of eugenol synthase(EGS)and isoeugenol synthase(IGS),consequently influencing the sweet scent of R.yangii.The findings of this study provide a scientific foundation for enhancing fragrance through molecular breeding of ornamental plants.Furthermore,the study facilitated the development and utilization of this new plant’s essential oil material in various industries,including food storage,aromatherapy,cosmetic,and perfumery.展开更多
Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabiliza...Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice.Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure.In the present study,we used starch of three different V-type structures,namely V,V,and V,to encapsulate six different aroma compounds,including1-decanol(DN),cis-3-hexen-1-ol(HN),4-allylanisole(AN),γ-decalactone(DA),trans-cinnamaldehyde(CA),and citral(CT).The formed inclusion complexes samples were characterized using complementary techniques,including X-ray diffraction(XRD)and differential scanning calorimetry(DSC).The results showed that upon complexation with aroma compounds,all V-subtypes retained their original crystalline structures.However,different trends of crystallinity were observed for each type of the prepared inclusion complexes.Additionally,among three V-type starches,V-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of FormⅡcomplex.This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.展开更多
[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat...[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat apple vinegar,and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed.[Results]Compared with the control,the contents of total acid and malic acid in the samples after sterilization changed little,but the contents of citric acid increased significantly(P<0.01),and the contents of total phenols,ascorbic acid and total flavonoids decreased.Ethyl acetate,isopentyl acetate,ethyl caprylate,phenethyl acetate,1-pentanol,phenylethyl alcohol,acetic acid,and sec-butyl ether were the characteristic aroma components which contributed to the flavor of apple vinegar.As sterilization temperature increased,the content of esters decreased,while the content of acids,alcohols and aldehydes increased.The contents of nutrition,active components and volatile aroma components in apple vinegar under 100℃and 30 s sterilization conditions had little change compared with other sterilization conditions,so 100℃and 30 s were the optimal sterilization conditions.[Conclusions]Under different sterilization conditions,the content of flavor components in apple vinegar will change greatly,which will affect the quality of apple vinegar.展开更多
The possible positive impact of aromas of plant essential oils is an area with a long history and one that is receiving increasing interest from modern science. Previous research has demonstrated beneficial effects of...The possible positive impact of aromas of plant essential oils is an area with a long history and one that is receiving increasing interest from modern science. Previous research has demonstrated beneficial effects of acute exposure on a range of variables. The current study set out to investigate for the first time whether extended exposure to the aroma of peppermint essential oil could provide benefits to healthy young adults. One hundred participants were randomly assigned to either wear a peppermint infused non-transdermal skin patch or a blank patch, for a period of six hours during which time they went about their normal daily routine. Cognitive and mood assessments were completed and a multivariate analysis of variance indicated a significant difference to exist between the two groups when all variables were analysed together. Further analyses on the individual variables revealed small to medium positive effects of peppermint aroma on aspects of memory and attention and feelings of subjective alertness. These findings add to a growing body of evidence that suggests aroma of peppermint essential oil may act as a positive and easy intervention delivering beneficial objective and subjective outcomes. The findings are discussed in terms of putative mechanisms that might underpin the effects with a focus on possible pharmacological influences.展开更多
Volatile constituents in fully mature fruits of apricot (Prunus armeniaca L.) cultivar Xinshiji were extracted using headspace solid-phase microextraction (HS-SPME) and simultaneous steam distillation extraction ...Volatile constituents in fully mature fruits of apricot (Prunus armeniaca L.) cultivar Xinshiji were extracted using headspace solid-phase microextraction (HS-SPME) and simultaneous steam distillation extraction (SSDE) and then analyzed using capillary gas chromatography and gas chromatography-mass spectrometry. A total of 70 components were identified by HSSPME, including 20 esters, 19 hydrocarbons, 5 alcohols, 5 ketones, 4 acids, 4 lactones, 3 aldehydes, and 10 miscellaneous components, with the esters being the dominant constituent. On the basis of the odor unit values, it is believed that the following compounds probably contributed to the fresh apricot odor: hexyl acetate, β-ionone, butyl acetate, (E)-2-hexenal, linalool, limonene, γ-decalactone, and hexanal. A total of 49 components were also detected by SSDE, including 13 hydrocarbons, 9 alcohols, 7 aldehydes, 9 esters, 4 ketones, 4 lactones, 2 acids, and 1 miscellaneous component, of which the monoterpene alcohols were the dominant constituents. It could be judged from the odor unit values that the following compounds were the major contributors to boiled apricot aroma: β-ionone, linalool, hexyl acetate, γ-dodecalactone, γ- decalactone, (E)-2-hexenal, hexanal, γ-octalactone, phenylacetaldehyde, butyl acetate, limonene, α-terpineol, and δ-decalactone. The results show that HS-SPME is a simple, rapid, and solvent-free method, which is an alternative to the classical SSDE.展开更多
This study investigated the influence of red,green,blue,and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest.Seven functional groups of volatiles were identified ...This study investigated the influence of red,green,blue,and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest.Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters,aldehydes,alcohols,terpenes,ketones,acids,and hydrocarbons.Esters and aldehydes were abundant in Kyoho grape berries,mainly represented by ethyl acetate,ethyl butyrate,and(E)-2-hexenal.They accumulated quickly after veraison and slightly decreased toward maturation.Red,green,blue,and white paper bags promoted the accumulation of esters and inhibited the accumulation of aldehydes,also inhibited the accumulation of alcohols,tepenes,ketones,and acids.Their effect from strong to weak was green,blue,red,and white paper bags.The expression profiles of genes in the lipoxygenase-hydroperoxide lyase(LOX-HPL) pathway were also analyzed and the results indicated that the regulation of red,green,blue,and white paper bags on aldehydes,alcohols,and esters volatile aromas was at transcriptional level.The results expanded our comprehension in grape aroma biosynthesis and berry bagging technique in table grape cultivation.展开更多
Fuji apple(Malus×domestica Borkh.)is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality.Ethylene emission can induce respiration,which ...Fuji apple(Malus×domestica Borkh.)is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality.Ethylene emission can induce respiration,which would reduce postharvest quality and increase storage losses.In order to maintain fruit quality and extend shelf life,apples are usually stored in a low-temperature environment after harvest to reduce the formation of ethylene.Volatile aroma components are regarded as one of the most important aspects of flavor quality and a key factor for apple quality grading and customer satisfaction.Ethylene emission and its relationship with volatile aromas during low temperature,however,have not been determined.In this study,the dynamic changes of volatile aroma compounds of Fuji apples stored at 4°C were detected and analyzed for 42 days.The variation of ethylene released from Fuji apple was studied correspondingly.The results showed that ethyl butyrate,ethyl caproate,ethyl 2-methylbutyrate and 2-methylbutyl acetate were the main aroma components of Fuji apple.The change in ethylene emission and the normalized peak area of volatile aroma compounds exhibited a similar tendency that increased significantly from the 3rd day to the peak on the 14th day and then decreased;there was a positive linear correlation between them with a correlation coefficient of 0.79(P<0.05).Therefore,ethylene release can be used as a potential indicator for evaluation of volatile aroma compounds in apples.Using ethylene emission as an indicator could reduce the difficulty and complexity of volatile aroma evaluation,which could be a new non-destructive inspection choice for apple flavor quality assessment.展开更多
Sweet osmanthus(Osmanthus fragrans)is a very popular ornamental tree species throughout Southeast Asia and USA particularly for its extremely fragrant aroma.We constructed a chromosome-level reference genome of O.frag...Sweet osmanthus(Osmanthus fragrans)is a very popular ornamental tree species throughout Southeast Asia and USA particularly for its extremely fragrant aroma.We constructed a chromosome-level reference genome of O.fragrans to assist in studies of the evolution,genetic diversity,and molecular mechanism of aroma development.A total of over 118 Gb of polished reads was produced from HiSeq(45.1 Gb)and PacBio Sequel(73.35 Gb),giving 100×depth coverage for long reads.The combination of Illumina-short reads,PacBio-long reads,and Hi-C data produced the final chromosome quality genome of O.fragrans with a genome size of 727 Mb and a heterozygosity of 1.45%.The genome was annotated using de novo and homology comparison and further refined with transcriptome data.The genome of O.fragrans was predicted to have 45,542 genes,of which 95.68%were functionally annotated.Genome annotation found 49.35%as the repetitive sequences,with long terminal repeats(LTR)being the richest(28.94%).Genome evolution analysis indicated the evidence of whole-genome duplication 15 million years ago,which contributed to the current content of 45,242 genes.Metabolic analysis revealed that linalool,a monoterpene is the main aroma compound.Based on the genome and transcriptome,we further demonstrated the direct connection between terpene synthases(TPSs)and the rich aromatic molecules in O.fragrans.We identified three new flower-specific TPS genes,of which the expression coincided with the production of linalool.Our results suggest that the high number of TPS genes and the flower tissue-and stage-specific TPS genes expressions might drive the strong unique aroma production of O.fragrans.展开更多
文摘Research has previously demonstrated that aromas of both Salvia officinalis and Salvia lavandulaefolia are capable of modulating aspects of retrospective memory, attention and mood. This study is the first to report the potential for these aromas to enhance everyday prospective memory performance in healthy young adults. In an independent groups design, three conditions, Salvia officinalis aroma, Saliva lavandulaefolia aroma and no aroma were employed with 45 healthy volunteers in each condition. Prospective memory performance was assessed using the Prospective Remembering Video Procedure. Data analysis revealed that the Salvia officinalis aroma group performed significantly better than the control group on both event and action subscales of the prospective memory task. Saliva lavandulaefolia aroma only led to enhancement for the event measure when compared to controls. No differences were found between the aroma conditions. These findings offer support for those previously reported for the effects of the aromas of Salvia sp. on cognition and again demonstrate differential effects of the two aromas. The results are considered in terms of pharmacological mechanisms.
基金supported by grants from the National Natural Science Foundation of China(32172340)。
文摘Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research.
基金the financial support received from The Key Project of R&D Program of Ningxia Hui Autonomous Region,China(2022BBF01003)China Agriculture Research System of MOF and MARA(CARS-29).
文摘Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.
基金Basic research business expenses(Y2023LM18)the Agricultural Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI).
文摘The objective of this study was to determine the differences of aroma and taste in three black sesame originsbefore and after processing via flavor and widely metabolomics.By analyzing the sensory characteristics and metabolites of raw and treated black sesame from China,Vietnam,and Myanmar,treated Chinese sesame have the most significant change in hardness after thermal processing,low viscosity and was easy to chew.The electronic nose could distinguish between raw and treated sesame due to the aroma distribution.The reason of treated sesame from China was“fragrant”is due to the highest content(2545.50μg/kg)of total pyrazines including 2,5-dimethylpyrazine,2-ethyl-5-methylpyrazine,2,3,5-trimethylpyrazine,3-ethyl-2,5-dimethylpyrazine.933 metabolites were detected via a wide targeted metabolomics in the taste of raw and treated sesame.Based on the analysis of metabolites related to bitterness,145 substances were selected.The main bitter contributors may be amino acids,dipeptides and organic acids.
文摘In this work, we investigated aroma volatiles emanated by dry roots, stems, leaves, flowers, and fruits of Cardariadraba (L.) Desv. growing wild in Tunisia and its aerial part essential oils (EOs) composition. A total of 37 volatileorganic compounds (96.7%–98.9%) were identified;4 esters, 4 alcohols, 7 hydrocarbons, 12 aldehydes, 5 ketones,1 lactone, 1 organosulfur compound, 2 organonitrogen compounds, and 1 acid. The hydrocarbons form the maingroup, representing 49.5%–84.6% of the total detected volatiles. The main constituent was 2,2,4,6,6-pentamethylheptane(44.5%–76.2%) reaching the highest relative percentages. Forty-two compounds were determined in thetwo fractions of EOs, representing 98.8% and 97.2% of the total oil composition, respectively. The principal componentswere hexadecanoic acid (34.6%), 6-methyl-5-hepten-2-one (18.3%), decanal (15.0%), 6,10,14-trimethyl-2-pentadecanone (13.2%), and n-pentacosane (13%). Micromorphological details of the leaf and stem epidermisusing light microscopy revealed polygonal cells with sinuous walls in the adaxial and abaxial leaf surfaces andnearly rectangular and long ones with linear and thick walls for the stem epidermis. The stomata complexes wereanisocytic in the leaf epidermis and mainly anisocytic and rarely paracytic in the stem epidermis. Non-glandulartrichomes were unbranched and long with an acute apex or short with a convex apex. The glandular ones wereidentified for the first time in this species. They were short-stalked with a large secretory head. The highest stomatalindex (17.02%) was recorded in the abaxial leaf surface. The identification of headspace volatiles and essentialoil compounds can be used to characterize this species, and the various epidermis micromorphologicalfeatures are very useful for biosystematics taxonomic studies within Brassicaceae.
文摘Neue Hypothese Viele Forscher haben versucht,die wichtigsten Aromastoffe zu identifizieren,die zum Sortenaroma von Aromahopfen beitragen und dem fertigen Bier charakteristische Fruchtaromen verleihen.Bis jetzt wurde der Beitrag von fl u chtigen Thiolen und Monoterpenalkoholen als mdgliche Quelle angesehen.Dieser Beitrag nun stellt eine neue Hypothese u ber Synergien zwischen fl u chtigen Thiolen und Monoterpenalkoholen vor.Es handelt sich um eine Kurzfassung von bereits in der Brewingscience(Vol.69,11-12,2016,S.85-93)verdffentlichten Forschungsergebnissen.
基金supported by the financial supports from the Guangdong Basic and Applied Basic Research Foundation(2020A1515010539)the Medical Science and Technology Research Foundation of Guangdong Province,China(A2019046)+1 种基金Guangdong Province Higher Vocational Colleges&Schools Pearl River Scholar(50117G25002)the Key Project of Universities in Guangdong Province(2021ZDZX4066).
文摘Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different flavor quality properties.Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants,which are generally involved in the final biosynthetic step of the aroma compounds.Here,we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds,and their changes in response to environmental factors.The chiral aroma enzymes that have been reported produce(R)-linalool,(S)-linalool,(R)-limonene,and(S)-limonene,etc.,and these enzymes are found in various plant species.We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.
基金financially supported by the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202)Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1852)+1 种基金National Natural Science Foundation of China (31901728)Jiangsu Planned Projects for Postdoctoral Research Funds (2020Z297)
文摘The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed analysis.The results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 sample.The higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor.The FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of FF27.Moreover,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory score.Similarly,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金supported by the Beijing High-Precision Discipline Project,Discipline of Ecological Environment of Urban and Rural Human Settlements and the National Key R&D Program of China(2019YFD1000400)。
文摘Rose is a highly significant ornamental plant with substantial edible and medicinal value,cultivated worldwide primarily for perfume production.Recently,Rosa yangii,a new species found in northwestern Yunnan,China,has drawn attention due to its strong sweet scented flowers.In this study,the floral components of R.yangii were extracted at different flowering stages using solid phase micro extraction(SPME)and analyzed through gas chromatography-mass spectrometry(GC-MS).A total of 131 volatile organic compounds(VOCs)were detected from R.yangii,including 69 odor compounds.The production and release of floral VOCs were the highest during the initial-open stage,making it the most suitable time for harvesting as a significant number of floral components were synthesized and preserved.The analysis of the odor activity values(OAV)highlighted several key aromatic ingredients of R.yangii,such as eugenol,methyleugenol,benzeneacetaldehyde and phenylethylalcohol,heptanal,decanal,(E)-2-hexen-1-yl acetate,caryophyllene,and others.Metabolome and time-order gene co-expression networks(TO-GCN)revealed that VOCs and benzenoids/phenylpropanoids,along with associated genes,played a pivotal role in the overall floral regulatory network of R.yangii.MYB and bHLH were identified as the essential regulatory factors governing the regulation of eugenol synthase(EGS)and isoeugenol synthase(IGS),consequently influencing the sweet scent of R.yangii.The findings of this study provide a scientific foundation for enhancing fragrance through molecular breeding of ornamental plants.Furthermore,the study facilitated the development and utilization of this new plant’s essential oil material in various industries,including food storage,aromatherapy,cosmetic,and perfumery.
基金funded by the USDA National Institute of Food and Agriculture,Agriculture and Food Research Initiative Program,Competitive Grants Program award from the Improving Food Quality(A1361)program FY 2018 as grant#2018-67017-27558。
文摘Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice.Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure.In the present study,we used starch of three different V-type structures,namely V,V,and V,to encapsulate six different aroma compounds,including1-decanol(DN),cis-3-hexen-1-ol(HN),4-allylanisole(AN),γ-decalactone(DA),trans-cinnamaldehyde(CA),and citral(CT).The formed inclusion complexes samples were characterized using complementary techniques,including X-ray diffraction(XRD)and differential scanning calorimetry(DSC).The results showed that upon complexation with aroma compounds,all V-subtypes retained their original crystalline structures.However,different trends of crystallinity were observed for each type of the prepared inclusion complexes.Additionally,among three V-type starches,V-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of FormⅡcomplex.This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.
基金Supported by Taishan Industrial Leading Talent Project (Efficient Ecological Agriculture Innovation) (LJNY202001)Science and Technology R&D Project of Longkou City in Shandong Province (2021KJJH028)Science and Technology Small and Medium-sized Enterprises Innovation Capability Improvement Project in Shandong Province (2023 TS GC0906).
文摘[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat apple vinegar,and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed.[Results]Compared with the control,the contents of total acid and malic acid in the samples after sterilization changed little,but the contents of citric acid increased significantly(P<0.01),and the contents of total phenols,ascorbic acid and total flavonoids decreased.Ethyl acetate,isopentyl acetate,ethyl caprylate,phenethyl acetate,1-pentanol,phenylethyl alcohol,acetic acid,and sec-butyl ether were the characteristic aroma components which contributed to the flavor of apple vinegar.As sterilization temperature increased,the content of esters decreased,while the content of acids,alcohols and aldehydes increased.The contents of nutrition,active components and volatile aroma components in apple vinegar under 100℃and 30 s sterilization conditions had little change compared with other sterilization conditions,so 100℃and 30 s were the optimal sterilization conditions.[Conclusions]Under different sterilization conditions,the content of flavor components in apple vinegar will change greatly,which will affect the quality of apple vinegar.
文摘The possible positive impact of aromas of plant essential oils is an area with a long history and one that is receiving increasing interest from modern science. Previous research has demonstrated beneficial effects of acute exposure on a range of variables. The current study set out to investigate for the first time whether extended exposure to the aroma of peppermint essential oil could provide benefits to healthy young adults. One hundred participants were randomly assigned to either wear a peppermint infused non-transdermal skin patch or a blank patch, for a period of six hours during which time they went about their normal daily routine. Cognitive and mood assessments were completed and a multivariate analysis of variance indicated a significant difference to exist between the two groups when all variables were analysed together. Further analyses on the individual variables revealed small to medium positive effects of peppermint aroma on aspects of memory and attention and feelings of subjective alertness. These findings add to a growing body of evidence that suggests aroma of peppermint essential oil may act as a positive and easy intervention delivering beneficial objective and subjective outcomes. The findings are discussed in terms of putative mechanisms that might underpin the effects with a focus on possible pharmacological influences.
基金The study was supported by the National Natural Science Foundation of China (30471196).
文摘Volatile constituents in fully mature fruits of apricot (Prunus armeniaca L.) cultivar Xinshiji were extracted using headspace solid-phase microextraction (HS-SPME) and simultaneous steam distillation extraction (SSDE) and then analyzed using capillary gas chromatography and gas chromatography-mass spectrometry. A total of 70 components were identified by HSSPME, including 20 esters, 19 hydrocarbons, 5 alcohols, 5 ketones, 4 acids, 4 lactones, 3 aldehydes, and 10 miscellaneous components, with the esters being the dominant constituent. On the basis of the odor unit values, it is believed that the following compounds probably contributed to the fresh apricot odor: hexyl acetate, β-ionone, butyl acetate, (E)-2-hexenal, linalool, limonene, γ-decalactone, and hexanal. A total of 49 components were also detected by SSDE, including 13 hydrocarbons, 9 alcohols, 7 aldehydes, 9 esters, 4 ketones, 4 lactones, 2 acids, and 1 miscellaneous component, of which the monoterpene alcohols were the dominant constituents. It could be judged from the odor unit values that the following compounds were the major contributors to boiled apricot aroma: β-ionone, linalool, hexyl acetate, γ-dodecalactone, γ- decalactone, (E)-2-hexenal, hexanal, γ-octalactone, phenylacetaldehyde, butyl acetate, limonene, α-terpineol, and δ-decalactone. The results show that HS-SPME is a simple, rapid, and solvent-free method, which is an alternative to the classical SSDE.
基金supported by the earmarked fund for China Agriculture Research System (CARS-30)the Introduction of International Advanced Agricultural Science and Technology Program Project,Ministry of Agriculture,China (948 Program,2011-G28)+1 种基金the National Key Technologies R&D Program of China during the 12th Five-Year Plan period (2014BAD16B05)the Agricultural Science and Technology Innovation Program,Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2015-RIP-04)
文摘This study investigated the influence of red,green,blue,and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest.Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters,aldehydes,alcohols,terpenes,ketones,acids,and hydrocarbons.Esters and aldehydes were abundant in Kyoho grape berries,mainly represented by ethyl acetate,ethyl butyrate,and(E)-2-hexenal.They accumulated quickly after veraison and slightly decreased toward maturation.Red,green,blue,and white paper bags promoted the accumulation of esters and inhibited the accumulation of aldehydes,also inhibited the accumulation of alcohols,tepenes,ketones,and acids.Their effect from strong to weak was green,blue,red,and white paper bags.The expression profiles of genes in the lipoxygenase-hydroperoxide lyase(LOX-HPL) pathway were also analyzed and the results indicated that the regulation of red,green,blue,and white paper bags on aldehydes,alcohols,and esters volatile aromas was at transcriptional level.The results expanded our comprehension in grape aroma biosynthesis and berry bagging technique in table grape cultivation.
基金The authors would like to thank the financial support from Central Public-interest Scientific Institution Basal Research Fund(Grant No.Y2019XK18,Y2019PT17-02)Funding for Outstanding Talents of the Ministry of Agriculture of China and the Innovation Project of Chinese Academy of Agricultural Sciences(Grant No.CAAS-ASTIP-2016-AII-02).
文摘Fuji apple(Malus×domestica Borkh.)is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality.Ethylene emission can induce respiration,which would reduce postharvest quality and increase storage losses.In order to maintain fruit quality and extend shelf life,apples are usually stored in a low-temperature environment after harvest to reduce the formation of ethylene.Volatile aroma components are regarded as one of the most important aspects of flavor quality and a key factor for apple quality grading and customer satisfaction.Ethylene emission and its relationship with volatile aromas during low temperature,however,have not been determined.In this study,the dynamic changes of volatile aroma compounds of Fuji apples stored at 4°C were detected and analyzed for 42 days.The variation of ethylene released from Fuji apple was studied correspondingly.The results showed that ethyl butyrate,ethyl caproate,ethyl 2-methylbutyrate and 2-methylbutyl acetate were the main aroma components of Fuji apple.The change in ethylene emission and the normalized peak area of volatile aroma compounds exhibited a similar tendency that increased significantly from the 3rd day to the peak on the 14th day and then decreased;there was a positive linear correlation between them with a correlation coefficient of 0.79(P<0.05).Therefore,ethylene release can be used as a potential indicator for evaluation of volatile aroma compounds in apples.Using ethylene emission as an indicator could reduce the difficulty and complexity of volatile aroma evaluation,which could be a new non-destructive inspection choice for apple flavor quality assessment.
基金This work was supported by research grants provided by the National Natural Science Foundation(31870695 and 31601785)the Project of Key Research and Development Plan(Modern Agriculture)in Jiangsu(BE2017375)+1 种基金the Selection and Breeding of Excellent Tree Species and Effective Cultivation Techniques(CX(16)1005)the Project of Osmanthus National Germplasm Bank,and the Top-notch Academic Programs Project of Jiangsu Higher Education Institutions.
文摘Sweet osmanthus(Osmanthus fragrans)is a very popular ornamental tree species throughout Southeast Asia and USA particularly for its extremely fragrant aroma.We constructed a chromosome-level reference genome of O.fragrans to assist in studies of the evolution,genetic diversity,and molecular mechanism of aroma development.A total of over 118 Gb of polished reads was produced from HiSeq(45.1 Gb)and PacBio Sequel(73.35 Gb),giving 100×depth coverage for long reads.The combination of Illumina-short reads,PacBio-long reads,and Hi-C data produced the final chromosome quality genome of O.fragrans with a genome size of 727 Mb and a heterozygosity of 1.45%.The genome was annotated using de novo and homology comparison and further refined with transcriptome data.The genome of O.fragrans was predicted to have 45,542 genes,of which 95.68%were functionally annotated.Genome annotation found 49.35%as the repetitive sequences,with long terminal repeats(LTR)being the richest(28.94%).Genome evolution analysis indicated the evidence of whole-genome duplication 15 million years ago,which contributed to the current content of 45,242 genes.Metabolic analysis revealed that linalool,a monoterpene is the main aroma compound.Based on the genome and transcriptome,we further demonstrated the direct connection between terpene synthases(TPSs)and the rich aromatic molecules in O.fragrans.We identified three new flower-specific TPS genes,of which the expression coincided with the production of linalool.Our results suggest that the high number of TPS genes and the flower tissue-and stage-specific TPS genes expressions might drive the strong unique aroma production of O.fragrans.