scholarly journals Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2677 ◽  
Author(s):  
Fang Dong ◽  
Lanting Zeng ◽  
Zhenming Yu ◽  
Jianlong Li ◽  
Jinchi Tang ◽  
...  
Keyword(s):  
Camellia Sinensis ◽  
Raw Materials ◽  
Amino Acid Content ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Geranyl Diphosphate ◽  
Expression Levels ◽  
Green Leaves ◽  
Normal Green ◽  
High Amino Acid

Tea (Camellia sinensis) cultivars with green leaves are the most widely used for making tea. Recently, tea mutants with white or yellow young shoots have attracted increasing interest as raw materials for making “high-quality” tea products. Albino teas are generallycharacterized as having metabolites of relatively high amino acid content and lower catechin content. However, little is known about aroma compounds in albino tea leaves. Herein, we compared original normal leaves (green) and light-sensitive albino leaves (yellow) of cv. Yinghong No. 9. GC-MS was employed to analyze endogenous tea aroma compounds and related precursors. Quantitative real time PCR was used to measure expression levels of genes involved in biosyntheses of tea aromas.The total contents of most endogenous free tea aromas, including aroma fatty acid derivatives, aroma terpenes, and aroma phenylpropanoids/benzenoids, and their glycosidically bound aroma compounds, were lower in yellow leaves than in green leaves. The content of the key precursor geranyl diphosphate (GDP) and expression levels of key synthetic genes involved in the formation of linalool, a major aroma compound in cv. Yinghong No. 9, were investigated. Linalool content was lower in albino-induced yellow leaves, which was due to the lower GDP content compared with normal green leaves.

scholarly journals Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (Camellia sinensis) Leaves Exposed to Postharvest Stresses

2019 ◽  
Vol 20 (5) ◽  
pp. 1044 ◽  
Author(s):  
Jianlong Li ◽  
Lanting Zeng ◽  
Yinyin Liao ◽  
Dachuan Gu ◽  
Jinchi Tang ◽  
...  
Keyword(s):  
Jasmonic Acid ◽  
Camellia Sinensis ◽  
Defense Responses ◽  
Aroma Compounds ◽  
Green Leaf ◽  
Aroma Compound ◽  
Tea Leaves ◽  
Compound Formation ◽  
Wounding Stress ◽  
Oolong Tea

Characteristic aroma formation in tea (Camellia sinensis) leaves during the oolong tea manufacturing process might result from the defense responses of tea leaves against these various stresses, which involves upregulation of the upstream signal phytohormones related to leaf chloroplasts, such as jasmonic acid (JA). Whether chloroplast changes affect the formation of JA and characteristic aroma compounds in tea leaves exposed to stresses is unknown. In tea germplasms, albino-induced yellow tea leaves have defects in chloroplast ultrastructure and composition. Herein, we have compared the differential responses of phytohormone and characteristic aroma compound formation in normal green and albino-induced yellow tea leaves exposed to continuous wounding stress, which is the main stress in oolong tea manufacture. In contrast to single wounding stress (from picking, as a control), continuous wounding stress can upregulate the expression of CsMYC2, a key transcription factor of JA signaling, and activate the synthesis of JA and characteristic aroma compounds in both normal tea leaves (normal chloroplasts) and albino tea leaves (chloroplast defects). Chloroplast defects had no significant effect on the expression levels of CsMYC2 and JA synthesis-related genes in response to continuous wounding stress, but reduced the increase in JA content in response to continuous wounding stress. Furthermore, chloroplast defects reduced the increase in volatile fatty acid derivatives, including jasmine lactone and green leaf volatile contents, in response to continuous wounding stress. Overall, the formation of metabolites derived from fatty acids, such as JA, jasmine lactone, and green leaf volatiles in tea leaves, in response to continuous wounding stress, was affected by chloroplast defects. This information will improve understanding of the relationship of the stress responses of JA and aroma compound formation with chloroplast changes in tea.

scholarly journals Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1300
Author(s):  
Marion Emorine ◽  
Chantal Septier ◽  
Christophe Martin ◽  
Sylvie Cordelle ◽  
Etienne Sémon ◽  
...  
Keyword(s):  
Salt Content ◽  
Optimal Solution ◽  
Proton Transfer Reaction ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Taste Intensity ◽  
Heterogeneous Distribution ◽  
Flavour Compounds ◽  
Flight Mass Spectrometry

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.

Studies on analogs of DAMASCENOLIDETM: Part 4. Synthesis and odor evaluation of sulfur-containing analogs of DAMASCENOLIDETM

2021 ◽  
Author(s):  
Yamato Miyazawa ◽  
Kenji Kawaguchi ◽  
Ryo Katsuta ◽  
Tomoo Nukada ◽  
Ken Ishigami
Keyword(s):  
Sulfur Atom ◽  
Development Project ◽  
Aroma Compounds ◽  
Odor Intensity ◽  
Aroma Compound ◽  
Odor Evaluation ◽  
Damask Rose ◽  
Sulfur Containing ◽  
Sulfur Containing Compounds

ABSTRACT DAMASCENOLIDETM [1, 4-(4-methylpent-3-en-1-yl)furan-2(5H)-one], which is isolated from damask rose, is a useful aroma compound with a citrus-like odor. We have previously reported on the synthesis and odor properties of 34 analogs of 1 as part of our new aroma compound development project. In order to develop better aroma compounds and to gather more information on structure-odor relationships, six novel sulfur-containing analogs of 1 were synthesized. Odor evaluation revealed that their odors differed significantly from those of the corresponding sulfur-free compounds. The introduction of a sulfur atom does not necessarily result in a sulfur-like odor. In particular, the 2(5H)-thiophenone analogs gave waxy, oily and lactone-like odors that are uncharacteristic of sulfur-containing compounds. In many synthesized analogs, the introduction of a sulfur atom led to an increase in odor intensity, as expected.

Reduction of nitrogen excretion by pigs between 20 and 50 kg live weight given low protein diets

1996 ◽  
Vol 1996 ◽  
pp. 149-149
Author(s):  
P.H. Simmins ◽  
J.P. Braund ◽  
A. Laurie ◽  
J. Pinasseau ◽  
J. Weigel
Keyword(s):  
Raw Materials ◽  
Amino Acid Content ◽  
Nitrogen Retention ◽  
Live Weight ◽  
Essential Amino Acids ◽  
Growing Pigs ◽  
Nitrogen Excretion ◽  
Total Amino Acid ◽  
Net Energy ◽  
Protein Levels

The potential reduction in nitrogenous excretion by growing pigs, through the reduction of protein levels in diets, has not been consistently achieved without compromising performance. This may have been due to inadequate formulation of the diets. Formulation on the basis of the total amino acid content of feed ingredients may limit the nitrogen retention, and hence the rate of protein accretion (Lee et al., 1993). Therefore, the objective of the experiment reported here was to evaluate the nitrogen balance of pigs fed diets at two levels of protein, formulated on the basis of true ileal digestibility of the essential amino acids (Rhône-Poulenc Animal Nutrition, 1993) and the net energy available from the raw materials (Noblet et al., 1994).

scholarly journals Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Metabolites ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 137 ◽  
Author(s):  
Tomoyuki Yamana ◽  
Moyu Taniguchi ◽  
Takeharu Nakahara ◽  
Yusuke Ito ◽  
Natsuki Okochi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Raw Materials ◽  
Paired Comparison ◽  
Salt Water ◽  
Amino Acid Content ◽  
Principal Component ◽  
Soy Sauce ◽  
Umami Taste ◽  
Metabolomics Study ◽  
Saccharide Content

Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

Genetic diversity of limonene synthase genes in Rongan kumquat (Fortunella crassifolia)

2020 ◽  
Vol 47 (5) ◽  
pp. 425
Author(s):  
Mengyu Liu ◽  
Xiaofeng Liu ◽  
Junhua Hu ◽  
Yang Xue ◽  
Xiaochun Zhao
Keyword(s):  
Large Family ◽  
Open Reading Frames ◽  
Sequencing Analysis ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Geranyl Diphosphate ◽  
Limonene Synthase ◽  
High Amino Acid ◽  
Main Component ◽  
Reading Frames

D-limonene is the main component of citrus essential oils. In the monoterpene biosynthetic pathway, geranyl diphosphate reacts with monoterpenes to form the prenyl-carbocation intermediate to produce d-limonene. In this study, d-limonene synthase (FcLS) genes were first isolated from Rongan kumquat (Fortunella crassifolia Swingle). Sequencing analysis revealed that the open reading frames of 18 FcLS genes contain 12 single nucleotide polymorphisms, which resulted in the variation of FcLS proteins, indicating that the limonene synthase genes are a large family in F. crassifolia. This phenomenon has not been reported in Citrus. The predicted FcLS proteins showed a high amino acid sequence identity with other Citrus limonene synthases and also had the typical structures of limonene synthase protein. FcLS1 was validated to be a functional d-limonene synthase by prokaryotic expression.

scholarly journals Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1512 ◽  
Author(s):  
Qi Zhou ◽  
Shaomin Liu ◽  
Ye Liu ◽  
Huanlu Song
Keyword(s):  
Cluster Analysis ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Solid Phase Micro Extraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Gas Chromatography Olfactometry ◽  
The Common ◽  
And Cluster Analysis

Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.

scholarly journals Key Aroma Compounds in Two Bavarian Gins

2020 ◽  
Vol 10 (20) ◽  
pp. 7269
Author(s):  
Nina Buck ◽  
Tina Goblirsch ◽  
Jonathan Beauchamp ◽  
Eva Ortner
Keyword(s):  
Aroma Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Isotope Dilution Analysis ◽  
Aroma Compound ◽  
German State ◽  
Sorptive Extraction ◽  
Odor Thresholds ◽  
Sensory Evaluations ◽  
Stabile Isotope

The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with 15. The study focused on characterizing the aroma profiles and identifying the key aroma-active compounds of the gins. Comparative sensory evaluations of the gins revealed marked differences in their aroma profiles, with the botanical-rich gin exhibiting more citrusy, orangey and fruity notes than the gin containing fewer botanicals. Instrumental analyses by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) using aroma extract dilution assays (AEDA) identified terpenes as the dominant key aroma compounds, specifically limonene, 1,8-cineole, linalool, estragole and trans-anethole, with additional contributions from aldehydes, such as nonanal, and phenylpropanoids, such as eugenol and estragole. Selected compounds were quantified using stir-bar sorptive extraction (SBSE) and stabile isotope dilution analysis (SIDA) with GC-MS analysis. Further, odor thresholds and corresponding odor activity values (OAVs) of these compounds were calculated, with linalool exhibiting the highest OAV in both gins. The present analyses revealed how different botanicals alter the concentrations of key aroma compound constituents and elicit a shift in the overall aroma profile of the final spirit.

Production of monoterpenoids and aroma compounds from cell suspension cultures of Camellia sinensis

2011 ◽  
Vol 108 (2) ◽  
pp. 323-331 ◽  
Author(s):  
Abhinav Grover ◽  
Jayashankar S. Yadav ◽  
Ranjita Biswas ◽  
Choppakatla S. S. Pavan ◽  
Punita Mishra ◽  
...  
Keyword(s):  
Cell Suspension ◽  
Camellia Sinensis ◽  
Cell Suspension Cultures ◽  
Suspension Cultures ◽  
Aroma Compounds
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