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
The development of innovative products such as ice cider is an important means of adding value to the industry.This research aimed to examine the aroma profiles of late and ice-harvested Changfu No.2(CF2)apples,along ...The development of innovative products such as ice cider is an important means of adding value to the industry.This research aimed to examine the aroma profiles of late and ice-harvested Changfu No.2(CF2)apples,along with their essential phytochemicals.Samples were collected at 15-day intervals,starting from the commercial harvest and continuing through to the ice harvest.Through gas chromatography-mass spectrometry-olfactometry/detection frequency analysis,21 aroma components were identified as the key odorants of CF2.the ice-harvested apples were used to make ice cider,and then it was compared with the apple juice produced during the same period.Quantitative analysis using headspace solid phase microextraction gas chromatography-mass spectrometry and subsequent odor activity value analysis revealed increasing trends in most aroma compounds leading up to the ice harvest.Moreover,there are more aroma compounds in ice cider than in apple juice,suggesting that late and ice harvests are beneficial for enhancing the aggregation of apple aroma.These findings establish a scientific foundation for assessing the potential for producing ice cider from late and ice-harvested apples from the Loess Plateau area of China.展开更多
The unique fruity aroma of strawberries enhances their appeal to consumers.Fragaria nilgerrensis,a wild strawberry distributed in Southwest China and known for its distinctive peach-like aroma,represents a valuable re...The unique fruity aroma of strawberries enhances their appeal to consumers.Fragaria nilgerrensis,a wild strawberry distributed in Southwest China and known for its distinctive peach-like aroma,represents a valuable resource for improving the fragrance of cultivated strawberries.However,the molecular mechanism underlying the peach-like aroma biosynthesis remains largely unexplored.In this study,we integrated metabolomic and transcriptomic data across four developmental stages of F.nilgerrensis fruits to construct a detailed profile of volatile organic compounds(VOCs)and the associated gene expression alterations during fruit maturation.Our findings reveal that g-decalactone,d-decalactone,and g-undecalactone are the primary compounds responsible for the pronounced peach-like aroma,with their levels showing a significant correlation with the activity of the FngFAD2 enzyme.The silencing of the FngFAD2 gene through tobacco rattle viral(TRV)induction resulted in notable reductions in both the peach-like aroma and lactone content in the fruit.In addition,integrating dual luciferase assays,yeast one-hybrid(Y1H)and subcellular localization experiments,we also identified three transcription factors(FngDOF1.2,FngWRKY3,and FngWRI1)that enhance FngFAD2 expression.These findings elucidate the molecular regulatory network involved in the complex developmental process of peach-like flavor in strawberry fruits.Additionally,our research also provides a foundation for the utilization of the wild strawberry as well as improving the flavor and quality of cultivated strawberries.展开更多
UV-B application enhances the aroma quality of oolong tea;however,the underlying regulatory mechanism remains unclear.This study investigates the regulatory role of UV-B in the biosynthesis of a-farnesene,an important...UV-B application enhances the aroma quality of oolong tea;however,the underlying regulatory mechanism remains unclear.This study investigates the regulatory role of UV-B in the biosynthesis of a-farnesene,an important floral and fruity characteristic aroma.UV-B treatment significantly improved the aroma quality of‘Foshou’and‘Yuquan’oolong teas,increasing a-farnesene levels by 1.8-and 1.4-fold,respectively.The a-farnesene synthase(CsAFS),ELONGATED HYPOCOTYL 5(CsHY5),and myelocytomatosis protein 2(CsMYC2)exhibited a highly correlated expression pattern closely associated with a-farnesene accumulation.Single-factor treatment revealed that CsAFS expression was induced by both UV-B and mechanical wounding,with CsHY5 predominantly responding to UV-B radiation,while CsMYC2 primarily responded to tumbling-induced mechanical wounding signal.Transient suppression of CsHY5 in tea leaves reduced the expression of both CsAFS and CsMYC2 whereas CsMYC2 suppression decreased CsAFS expression.G-box motifs were identified in promoters of CsMYC2 and CsAFS,and the dual-luciferase reporter assay(LUC)and electrophoretic mobility shift assays(EMSA)demonstrated direct binding functions of CsHY5 to CsAFS and CsMYC2 promoters,as well as CsMYC2 to the CsAFS promoter.Based on sensory evaluation,odourant quantification,gene expression,and molecular functional analysis,we propose that UV-B radiation and tumbling-induced wounding signals synergistically regulate a-farnesene biosynthesis through a coordinated interaction of CsHY5 and CsMYC2 during oolong tea processing.These findings improve our understanding of flavour formation during oolong tea production and also provide novel insights into artificial light application in tea manufacturing.展开更多
Osmanthus fragrans is most famous for its strong aroma,and different varieties have different degrees of fragrance and color.Fragrance and color are important factors affecting the ornamental quality of O.fragrans.Ter...Osmanthus fragrans is most famous for its strong aroma,and different varieties have different degrees of fragrance and color.Fragrance and color are important factors affecting the ornamental quality of O.fragrans.Terpenoids are important secondary metabolites in plants,with β-carotene(C40)being the major pigment substance and linalool(C10)being the key aromatic component in O.fragrans.The geranylgeranyl pyrophosphate synthase genes(GGPPSs)play important roles in secondary metabolism in plants.However,the functions of the GGPPS family in floral color and fragrance formation has rarely been reported in O.fragrans.In this study,24 Of GGPPS genes were identified and classified into two subfamilies.The Of GGPPSs showed tissue-specific expression and Of GGPPS13 had highest expression in flowers.The Of GGPPS13 protein was localized to chloroplasts.The transcriptome data of Of GGPPS13 was verified by q RT-PCR and the expression level in‘Wanyingui'with strong aroma was higher than that in‘Zhuangyuanhong'with deep color at different flower development stages.Transient overexpression of Of GGPPS13 in O.fragrans petals showed that Of GGPPS13 increased the β-carotene content,the main color substance of O.fragrans,but decreased the linalool content,the main volatile organic compound(VOC)in the floral aroma of O.fragrans.Of GGPPS13 was indicated as the critical gene related to terpenoid synthesis in the floral aroma and color formation in O.fragrans.Our findings provide gene resources on the GGPPS gene family for further revealing the molecular regulation mechanism of the floral color and aroma formation in O.fragrans.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
Background:Ampelopsis grossedentata,vine tea,which is the tea alternative beverages in China.In vine tea processing,a large amount of broken tea is produced,which has low commercial value.Methods:This study investigat...Background:Ampelopsis grossedentata,vine tea,which is the tea alternative beverages in China.In vine tea processing,a large amount of broken tea is produced,which has low commercial value.Methods:This study investigates the influence of different extraction methods(room temperature water extraction,boiling water extraction,ultrasonic-assisted room temperature water extraction,and ultrasonic-assisted boiling water extraction,referred to as room temperature water extraction(RE),boiling water extraction(BE),ultrasonic assistance at room temperature water extraction(URE),and ultrasonic assistance in boiling water extraction(UBE))on the yield,dihydromyricetin(DMY)content,free amino acid composition,volatile aroma components,and antioxidant properties of vine tea extracts.Results:A notable influence of extraction temperature on the yield of vine tea extracts(P<0.05),with BE yielding the highest at 43.13±0.26%,higher than that of RE(34.29±0.81%).Ultrasound-assisted extraction significantly increased the DMY content of the extracts(P<0.05),whereas DMY content in the RE extracts was 59.94±1.70%,that of URE reached 66.14±2.78%.Analysis revealed 17 amino acids,with L-serine and aspartic acid being the most abundant in the extracts,nevertheless ultrasound-assisted extraction reduced total free amino acid content.Gas chromatography-mass spectrometry analysis demonstrated an increase in the diversity and quantity of compounds in the vine tea water extracts obtained through ultrasonic-assisted extraction.Specifically,69 and 68 volatile compounds were found in URE and UBE extracts,which were higher than the number found in RE and BE extracts.In vitro,antioxidant activity assessments revealed varying antioxidant capacities among different extraction methods,with RE exhibiting the highest DPPH scavenging rate,URE leading in ABTS•+free radical scavenging,and BE demonstrating superior ferric ion reducing antioxidant activity.Conclusion:The findings suggest that extraction methods significantly influence the chemical composition and antioxidant properties of vine tea extracts.Ultrasonic-assisted extraction proved instrumental in elevating the DMY content in vine tea extracts,thereby enriching its flavor profile while maintaining its antioxidant properties.展开更多
Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The...Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds pre-sent.Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities,enhanced product standards,and increased market appeal of fruit wines.Therefore,we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine,thereby enhancing its popularity.This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives,including the selection of brewing materials,the regulation of microbial metabolism,the use of enzymes,the optimisation of the fermentation process,and the application of genetic engineering.It provides a reference for improving the flavour quality of fruit wine in the future.展开更多
Extremely high temperatures resulting from climate change have become a major challenge for increasing rice production.Therefore,our objective was to develop heat-tolerant aromatic rice varieties using the pedigree me...Extremely high temperatures resulting from climate change have become a major challenge for increasing rice production.Therefore,our objective was to develop heat-tolerant aromatic rice varieties using the pedigree method,focusing on selecting for seed-setting ability under extremely high temperatures along with the use of single nucleotide polymorphism/insertion and deletion(SNP/InDel)markers to improve aromatic properties and grain quality.Furthermore,the QTL-seq approach was utilized to identify QTLs for seed-setting rate in an F2 population subjected to heat stress.The candidate QTL regions were then aligned to confirm SNPs/InDels in synonymous F7 candidate heat-tolerant lines.The results revealed that four promising lines,namely 84-7-1-9,84-7-1-10,159-3-3-1,and 159-3-3-10,were classified as heat-tolerant with low amylose content.In addition,lines 84-7-1-9 and 84-7-1-10 were identified as aromatic rice encompassing the aroma gene(badh2).Regarding the QTL-seq results,the qSF2.1 region ranged from 311051 to 3929422 bp on chromosome 2,was identified based on the highest contrasting SNP index between the heat-susceptible and tolerant bulks.The candidate genes within this region include two genes related to heat shock proteins,three genes associated with pollen fertility,and four genes involved in heat stress and other abiotic stress responses.These genes are proposed as potential candidates for heat tolerance and could serve as targets in rice breeding programs aimed at enhancing heat tolerance.展开更多
[Objective] This study aimed to reduce the content of cell wall materials in tobacco stems and improve their internal quality. [Method] Pectinase was used to decompose cell wall materials in tobacco stems, followed by...[Objective] This study aimed to reduce the content of cell wall materials in tobacco stems and improve their internal quality. [Method] Pectinase was used to decompose cell wall materials in tobacco stems, followed by determination of the contents of four cell wall materials, six routine chemical components, as well as aroma constituents. [Result] Pectinase could effectively reduce the contents of cell wall materials in tobacco stems, with the largest decrease of 6.84%; after pectinase treatment,the content of reducing sugar in tobacco stems increased obviously, and the contents of total sugar, potassium ion, chloride ion and total nitrogen increased to varying degrees, of which the contents of potassium ion and reducing sugar displayed upward trends with the increase of pectinase concentration. Pectinase treatment significantly increased the contents of Maillard reaction products, with the most increase of 67.2%;the contents of carotenoid degradation products, phenylalanine degradation products and neophytadiene all increased to varying extents, and the contents of both Maillard reaction products and phenylalanine degradation products revealed ascending trends with the increase of pectinase concentration. [Conclusion] Pectinase treatment can effectively decompose cell wall materials in tobacco stems, improve routine chemical constituents, and increase the contents of aroma constituents.展开更多
In order to investigate the effect of bagging on aroma components of ＇Qi xia daxiangshui＇ pear fruit, an experiment was performed, and the ingredients and contents of aroma volatile compounds of bagged and non-bagge...In order to investigate the effect of bagging on aroma components of ＇Qi xia daxiangshui＇ pear fruit, an experiment was performed, and the ingredients and contents of aroma volatile compounds of bagged and non-bagged fruit of ＇Qi xia daxiangshui＇ pear were studied by using heads space solid-phase microextraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. The results showed that： there were significant differences in the aroma varieties and contents of bagging and non-bagged fruit. In bagging treatment, 34 different varieties of volatiles were detected in ＇Qi xia daxiangshui＇ pear fruit; the total contents of aro- ma volatiles were 2 671.53 ng/g, while 42 ingredients of volatiles were detected in the non-bagged fruit; the total contents of aroma volatiles were 10 040.14 rig/g. Bagging significantly reduced the varieties and the contents of aroma volatiles in ＇Qi xia daxiangshui＇ pear fruit.展开更多
[Objective] This study was aimed to screen out the strong-aroma tobacco variety with good ecological adaptability as the best cultivar in Chizhou. [Method] Based on the ecological conditions that formed the strong ar...[Objective] This study was aimed to screen out the strong-aroma tobacco variety with good ecological adaptability as the best cultivar in Chizhou. [Method] Based on the ecological conditions that formed the strong aroma style of tobacco leaves in the tobacco-growing area, 6 varieties（K326, NC55, NC71, 0508, Yunyan99, Yan240） were selected and compared through combining the demand characteristics of industrial enterprise to the quality. [Results] The output value of 0508 was the highest and NC71 had a medium output value but with coordinated chemical composition. The system evaluation of this study on the quality and characteristic style further clarified the feature strength and utility value of various tobacco varieties with strong aroma. [Conclusion] NC71 is the best cultivar in Chizhou tobacco-growing area, and it is suggested using NC71 as the demonstrative variety of the next year. The study on the excavation and screening utilization of tobacco varieties with local features is of great significance to the tobacco production industry.展开更多
With Hongli Feicheng Peach as the test material, the effects of bagging with 4 kinds of paper bags and 3 kinds of non-woven bags on the soluble sugar, organic acids and aroma compounds in peach fruits were investigate...With Hongli Feicheng Peach as the test material, the effects of bagging with 4 kinds of paper bags and 3 kinds of non-woven bags on the soluble sugar, organic acids and aroma compounds in peach fruits were investigated using headspace solid-phase microextraction （HS-SPME） combined with gas chromatogra- phy-mass spectrometry （GC-MS） and high-performance liquid chromatography （HPLC）. The results showed that there were significant differences in sugar and acids contents of peach fruits between different bagging treatments. The sugar con- tent of peach fruits was increased when bagged with single-layer inner-black outer- yellow paper bags and double-layer inner-white outer-yellow paper bags. The organ- ic acid content in peach fruits bagged with all the types of bags except the single- layer inner-black outer-yellow paper bag was increased greatly. The count and rela- tive content of aroma compounds were all decreased after bagging. Combined with the detection results of soluble sugar, organic acids and aroma compounds, the sin- gle-layer inner-black outer-yellow paper bag was suitable for bagging of Hongli Fe- icheng peach.展开更多
Objective] This research aimed to investigate the effects of bio-bacterial fertilizer on quality of flue-curved tobacco. [Method] The various concentrations of bio-bacterial fertilizer were applied to flue-cured tobac...Objective] This research aimed to investigate the effects of bio-bacterial fertilizer on quality of flue-curved tobacco. [Method] The various concentrations of bio-bacterial fertilizer were applied to flue-cured tobacco as leaf fertilizer and base fertilizer respectively. [Result] The effect of bio-bacterial fertilizer on flue-cured tobac-co differed among different treatments. Compared with the control, the bio-bacterial fertilizer significantly affected the quality of flue-cured tobacco. Among al the treat-ments, Treatment 3（leaf fertilizer） showed the best treatment effect, and it significant-ly improved the quality of flue-cured tobacco. [Conclusion] The bio-bacterial fertilizer showed significant improving effect on quality of flue-cured tobacco if spayed as leaf fertilizer.展开更多
A heated air circulation standard curing barn was used for baking tobacco leaves, and the effects of different yellowing conditions during the baking process on contents of neutral aroma components and smoking quality...A heated air circulation standard curing barn was used for baking tobacco leaves, and the effects of different yellowing conditions during the baking process on contents of neutral aroma components and smoking quality of upper leaves were studied by setting different yellowing time and color-fixing time. The results showed that during the baking process, only by prolonging the yellowing time by 24 h on the basis of control, the content of every kind of neutral aroma components in- creased obviously and the content of solanone increased by nearly 2.20 times. It was unfavorable for the degradation and accumulation of aroma components when only prolonging color-fixing time by 24 h. Prolonging both yellowing time and color- fixing time by 24 h mainly promoted the accumulation of chlorophyll degradation product neophytadiene, which increased by 33.24%, while the degradation and ac- cumulation of some aroma components were inhibited, indicating that only prolonging the yellowing time by 24 h could promote the accumulation of various kinds of neu- tral aroma components and improve the quality of tobacco leaves. The regression models were established of neutral aroma components in the first and second prin- cipal components to total aroma content, which were y=x＋0.053 47 （R^2=0.919 7） and y=x＋0.147 5 （R^2=0.698 4）, respectively, and they were verified to be feasible.展开更多
The inheritance of aroma of GHS was studied by crossing GHS with non-aromatic lines 9311, Xianhui 207, Yuefengzhan, Taihuangzhan, Yuexiangzhan and aromatic lines Yuxiangyouzhan, Xiangwanxian 17, Tianlongxiang 103, Xin...The inheritance of aroma of GHS was studied by crossing GHS with non-aromatic lines 9311, Xianhui 207, Yuefengzhan, Taihuangzhan, Yuexiangzhan and aromatic lines Yuxiangyouzhan, Xiangwanxian 17, Tianlongxiang 103, Xinwanxiang and Chuangxiang 5. For the grains of F1 generation, the performance of aroma was tested by chewing method, while for the plants of generations of F1, F2 and BC1 F1, the performance of aroma was tested by KOH solution method. The results showed that the non-aroma of restorer line is a dominant trait, but the aroma of GHS line is a recessive trait; the aroma genes of GHS, Yuexiangzhan and Xiangwanxian 17 were non-al elic; the aroma genes of GHS, Yuxiangyouzhan, Tianlongxiang 103, Xin-wanxiang and Chuangxiang 5 may have the same al elic loci. Among the combinations of GHS and non-aromatic restorer lines, the non-aromatic to aromatic ratios of the F2 plants and the BC1 F1 plants were 3∶1 and 1∶1, respectively, and the inheritance of aroma of GHS was control ed by a pair of recessive nuclear genes. In hybrid rice breeding, using GHS, Qiongxiang S has been bred out, and a series of aro-matic hybrid rice combinations have also been selected. Among the hybrid combi-nations, Qiongxiangliangyou 1, Qiongxiangliangyou 2 and other high-yielding and high-quality combinations have been approved by provincial government, and they have good application prospects.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
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 the National Natural science Foundation of China(32202075)shaanxi Key research and Development Project(2023-ZDLNY-43,2024NC-YBXM-143)+1 种基金National apple Modern industry technology system Project(CARS-27)the National Key research and Development Project(2023YFD2301004).
文摘The development of innovative products such as ice cider is an important means of adding value to the industry.This research aimed to examine the aroma profiles of late and ice-harvested Changfu No.2(CF2)apples,along with their essential phytochemicals.Samples were collected at 15-day intervals,starting from the commercial harvest and continuing through to the ice harvest.Through gas chromatography-mass spectrometry-olfactometry/detection frequency analysis,21 aroma components were identified as the key odorants of CF2.the ice-harvested apples were used to make ice cider,and then it was compared with the apple juice produced during the same period.Quantitative analysis using headspace solid phase microextraction gas chromatography-mass spectrometry and subsequent odor activity value analysis revealed increasing trends in most aroma compounds leading up to the ice harvest.Moreover,there are more aroma compounds in ice cider than in apple juice,suggesting that late and ice harvests are beneficial for enhancing the aggregation of apple aroma.These findings establish a scientific foundation for assessing the potential for producing ice cider from late and ice-harvested apples from the Loess Plateau area of China.
基金supported by grants from National Natural Science Foundation of China(Grant Nos.32372655,32060085,32260094,32060237)Applied Basic Research Project of Yunnan(Grant Nos.202301AS070071,and 202101AZ070001-166)Yunnan Innovation Guidance and Technology Enterprise Cultivation Plan Project(Grant No.202304BT090032).
文摘The unique fruity aroma of strawberries enhances their appeal to consumers.Fragaria nilgerrensis,a wild strawberry distributed in Southwest China and known for its distinctive peach-like aroma,represents a valuable resource for improving the fragrance of cultivated strawberries.However,the molecular mechanism underlying the peach-like aroma biosynthesis remains largely unexplored.In this study,we integrated metabolomic and transcriptomic data across four developmental stages of F.nilgerrensis fruits to construct a detailed profile of volatile organic compounds(VOCs)and the associated gene expression alterations during fruit maturation.Our findings reveal that g-decalactone,d-decalactone,and g-undecalactone are the primary compounds responsible for the pronounced peach-like aroma,with their levels showing a significant correlation with the activity of the FngFAD2 enzyme.The silencing of the FngFAD2 gene through tobacco rattle viral(TRV)induction resulted in notable reductions in both the peach-like aroma and lactone content in the fruit.In addition,integrating dual luciferase assays,yeast one-hybrid(Y1H)and subcellular localization experiments,we also identified three transcription factors(FngDOF1.2,FngWRKY3,and FngWRI1)that enhance FngFAD2 expression.These findings elucidate the molecular regulatory network involved in the complex developmental process of peach-like flavor in strawberry fruits.Additionally,our research also provides a foundation for the utilization of the wild strawberry as well as improving the flavor and quality of cultivated strawberries.
基金supported by the National Natural Science Foundation of China(Grant No.32072623)the National Key Research and Development Program of China(Grant No.2021YFD1601103).
文摘UV-B application enhances the aroma quality of oolong tea;however,the underlying regulatory mechanism remains unclear.This study investigates the regulatory role of UV-B in the biosynthesis of a-farnesene,an important floral and fruity characteristic aroma.UV-B treatment significantly improved the aroma quality of‘Foshou’and‘Yuquan’oolong teas,increasing a-farnesene levels by 1.8-and 1.4-fold,respectively.The a-farnesene synthase(CsAFS),ELONGATED HYPOCOTYL 5(CsHY5),and myelocytomatosis protein 2(CsMYC2)exhibited a highly correlated expression pattern closely associated with a-farnesene accumulation.Single-factor treatment revealed that CsAFS expression was induced by both UV-B and mechanical wounding,with CsHY5 predominantly responding to UV-B radiation,while CsMYC2 primarily responded to tumbling-induced mechanical wounding signal.Transient suppression of CsHY5 in tea leaves reduced the expression of both CsAFS and CsMYC2 whereas CsMYC2 suppression decreased CsAFS expression.G-box motifs were identified in promoters of CsMYC2 and CsAFS,and the dual-luciferase reporter assay(LUC)and electrophoretic mobility shift assays(EMSA)demonstrated direct binding functions of CsHY5 to CsAFS and CsMYC2 promoters,as well as CsMYC2 to the CsAFS promoter.Based on sensory evaluation,odourant quantification,gene expression,and molecular functional analysis,we propose that UV-B radiation and tumbling-induced wounding signals synergistically regulate a-farnesene biosynthesis through a coordinated interaction of CsHY5 and CsMYC2 during oolong tea processing.These findings improve our understanding of flavour formation during oolong tea production and also provide novel insights into artificial light application in tea manufacturing.
基金funded by the National Natural Science Foundation of China(32071828 and 32471943)the Central Finance Forestry Science and Technology Promotion Demonstration Project,China(Su2024TG04)+1 种基金the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD),Chinapartly supported by the open funds of the National Key Laboratory for Germplasm Innovation&Utilization of Horticultural Crops,China。
文摘Osmanthus fragrans is most famous for its strong aroma,and different varieties have different degrees of fragrance and color.Fragrance and color are important factors affecting the ornamental quality of O.fragrans.Terpenoids are important secondary metabolites in plants,with β-carotene(C40)being the major pigment substance and linalool(C10)being the key aromatic component in O.fragrans.The geranylgeranyl pyrophosphate synthase genes(GGPPSs)play important roles in secondary metabolism in plants.However,the functions of the GGPPS family in floral color and fragrance formation has rarely been reported in O.fragrans.In this study,24 Of GGPPS genes were identified and classified into two subfamilies.The Of GGPPSs showed tissue-specific expression and Of GGPPS13 had highest expression in flowers.The Of GGPPS13 protein was localized to chloroplasts.The transcriptome data of Of GGPPS13 was verified by q RT-PCR and the expression level in‘Wanyingui'with strong aroma was higher than that in‘Zhuangyuanhong'with deep color at different flower development stages.Transient overexpression of Of GGPPS13 in O.fragrans petals showed that Of GGPPS13 increased the β-carotene content,the main color substance of O.fragrans,but decreased the linalool content,the main volatile organic compound(VOC)in the floral aroma of O.fragrans.Of GGPPS13 was indicated as the critical gene related to terpenoid synthesis in the floral aroma and color formation in O.fragrans.Our findings provide gene resources on the GGPPS gene family for further revealing the molecular regulation mechanism of the floral color and aroma formation in O.fragrans.
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 Key Research and Development Program of Hunan Province of China(No.2022NK2036)Xiangxi Prefecture Science and Technology Plan Project"School-Local Integration"Special Project(No.2022001)the scientific research project of Hunan Provincial Department of Education(No.22B0520).
文摘Background:Ampelopsis grossedentata,vine tea,which is the tea alternative beverages in China.In vine tea processing,a large amount of broken tea is produced,which has low commercial value.Methods:This study investigates the influence of different extraction methods(room temperature water extraction,boiling water extraction,ultrasonic-assisted room temperature water extraction,and ultrasonic-assisted boiling water extraction,referred to as room temperature water extraction(RE),boiling water extraction(BE),ultrasonic assistance at room temperature water extraction(URE),and ultrasonic assistance in boiling water extraction(UBE))on the yield,dihydromyricetin(DMY)content,free amino acid composition,volatile aroma components,and antioxidant properties of vine tea extracts.Results:A notable influence of extraction temperature on the yield of vine tea extracts(P<0.05),with BE yielding the highest at 43.13±0.26%,higher than that of RE(34.29±0.81%).Ultrasound-assisted extraction significantly increased the DMY content of the extracts(P<0.05),whereas DMY content in the RE extracts was 59.94±1.70%,that of URE reached 66.14±2.78%.Analysis revealed 17 amino acids,with L-serine and aspartic acid being the most abundant in the extracts,nevertheless ultrasound-assisted extraction reduced total free amino acid content.Gas chromatography-mass spectrometry analysis demonstrated an increase in the diversity and quantity of compounds in the vine tea water extracts obtained through ultrasonic-assisted extraction.Specifically,69 and 68 volatile compounds were found in URE and UBE extracts,which were higher than the number found in RE and BE extracts.In vitro,antioxidant activity assessments revealed varying antioxidant capacities among different extraction methods,with RE exhibiting the highest DPPH scavenging rate,URE leading in ABTS•+free radical scavenging,and BE demonstrating superior ferric ion reducing antioxidant activity.Conclusion:The findings suggest that extraction methods significantly influence the chemical composition and antioxidant properties of vine tea extracts.Ultrasonic-assisted extraction proved instrumental in elevating the DMY content in vine tea extracts,thereby enriching its flavor profile while maintaining its antioxidant properties.
基金supported by the 2024 Liaoning Provincial University Basic Scientific Research Fund Project(LJ212410152025)Project of Liaoning Provincial Natural Science Foundation(2024-MS-171)Dalian Polytechnic University to Introduce Talents Research Start-up Funding Project(LJBKY2025058).
文摘Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds pre-sent.Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities,enhanced product standards,and increased market appeal of fruit wines.Therefore,we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine,thereby enhancing its popularity.This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives,including the selection of brewing materials,the regulation of microbial metabolism,the use of enzymes,the optimisation of the fermentation process,and the application of genetic engineering.It provides a reference for improving the flavour quality of fruit wine in the future.
基金Agricultural Research Development Agency in Thailand for financing the study and the provision of this research.
文摘Extremely high temperatures resulting from climate change have become a major challenge for increasing rice production.Therefore,our objective was to develop heat-tolerant aromatic rice varieties using the pedigree method,focusing on selecting for seed-setting ability under extremely high temperatures along with the use of single nucleotide polymorphism/insertion and deletion(SNP/InDel)markers to improve aromatic properties and grain quality.Furthermore,the QTL-seq approach was utilized to identify QTLs for seed-setting rate in an F2 population subjected to heat stress.The candidate QTL regions were then aligned to confirm SNPs/InDels in synonymous F7 candidate heat-tolerant lines.The results revealed that four promising lines,namely 84-7-1-9,84-7-1-10,159-3-3-1,and 159-3-3-10,were classified as heat-tolerant with low amylose content.In addition,lines 84-7-1-9 and 84-7-1-10 were identified as aromatic rice encompassing the aroma gene(badh2).Regarding the QTL-seq results,the qSF2.1 region ranged from 311051 to 3929422 bp on chromosome 2,was identified based on the highest contrasting SNP index between the heat-susceptible and tolerant bulks.The candidate genes within this region include two genes related to heat shock proteins,three genes associated with pollen fertility,and four genes involved in heat stress and other abiotic stress responses.These genes are proposed as potential candidates for heat tolerance and could serve as targets in rice breeding programs aimed at enhancing heat tolerance.
基金Supported by the Special Fund of Hongyun Honghe Tobacco(Group)Co.,Ltd~~
文摘[Objective] This study aimed to reduce the content of cell wall materials in tobacco stems and improve their internal quality. [Method] Pectinase was used to decompose cell wall materials in tobacco stems, followed by determination of the contents of four cell wall materials, six routine chemical components, as well as aroma constituents. [Result] Pectinase could effectively reduce the contents of cell wall materials in tobacco stems, with the largest decrease of 6.84%; after pectinase treatment,the content of reducing sugar in tobacco stems increased obviously, and the contents of total sugar, potassium ion, chloride ion and total nitrogen increased to varying degrees, of which the contents of potassium ion and reducing sugar displayed upward trends with the increase of pectinase concentration. Pectinase treatment significantly increased the contents of Maillard reaction products, with the most increase of 67.2%;the contents of carotenoid degradation products, phenylalanine degradation products and neophytadiene all increased to varying extents, and the contents of both Maillard reaction products and phenylalanine degradation products revealed ascending trends with the increase of pectinase concentration. [Conclusion] Pectinase treatment can effectively decompose cell wall materials in tobacco stems, improve routine chemical constituents, and increase the contents of aroma constituents.
基金Supported by National Modern Agriculture Industry Technology System(CARS-29-31)Tai'an Science and Technology Development Plan(201440774)Shandong Academy of Agricultural Sciences Foundation for Young Scholar(2015YQN40)~~
文摘In order to investigate the effect of bagging on aroma components of ＇Qi xia daxiangshui＇ pear fruit, an experiment was performed, and the ingredients and contents of aroma volatile compounds of bagged and non-bagged fruit of ＇Qi xia daxiangshui＇ pear were studied by using heads space solid-phase microextraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. The results showed that： there were significant differences in the aroma varieties and contents of bagging and non-bagged fruit. In bagging treatment, 34 different varieties of volatiles were detected in ＇Qi xia daxiangshui＇ pear fruit; the total contents of aro- ma volatiles were 2 671.53 ng/g, while 42 ingredients of volatiles were detected in the non-bagged fruit; the total contents of aroma volatiles were 10 040.14 rig/g. Bagging significantly reduced the varieties and the contents of aroma volatiles in ＇Qi xia daxiangshui＇ pear fruit.
基金Supported by the Project of Anhui Tobacco Monopoly Administration(20110551011)~~
文摘[Objective] This study was aimed to screen out the strong-aroma tobacco variety with good ecological adaptability as the best cultivar in Chizhou. [Method] Based on the ecological conditions that formed the strong aroma style of tobacco leaves in the tobacco-growing area, 6 varieties（K326, NC55, NC71, 0508, Yunyan99, Yan240） were selected and compared through combining the demand characteristics of industrial enterprise to the quality. [Results] The output value of 0508 was the highest and NC71 had a medium output value but with coordinated chemical composition. The system evaluation of this study on the quality and characteristic style further clarified the feature strength and utility value of various tobacco varieties with strong aroma. [Conclusion] NC71 is the best cultivar in Chizhou tobacco-growing area, and it is suggested using NC71 as the demonstrative variety of the next year. The study on the excavation and screening utilization of tobacco varieties with local features is of great significance to the tobacco production industry.
基金Supported by National Peach Industrial Technology System(CARS-31-Z-09)Project for Research on Quality and Efficiency Improvement and Standardized Key Production Technology of Excellent and Special Fruit in Shandong Province(2014CXZ04-1)+1 种基金National Rural Areas Project Application in the 12~(th) Five-Year Period(2013BAD02B03)Key Science and Technology Innovation Project of Shandong Academy of Agricultura Sciences(2014CXZ11-4)~~
文摘With Hongli Feicheng Peach as the test material, the effects of bagging with 4 kinds of paper bags and 3 kinds of non-woven bags on the soluble sugar, organic acids and aroma compounds in peach fruits were investigated using headspace solid-phase microextraction （HS-SPME） combined with gas chromatogra- phy-mass spectrometry （GC-MS） and high-performance liquid chromatography （HPLC）. The results showed that there were significant differences in sugar and acids contents of peach fruits between different bagging treatments. The sugar con- tent of peach fruits was increased when bagged with single-layer inner-black outer- yellow paper bags and double-layer inner-white outer-yellow paper bags. The organ- ic acid content in peach fruits bagged with all the types of bags except the single- layer inner-black outer-yellow paper bag was increased greatly. The count and rela- tive content of aroma compounds were all decreased after bagging. Combined with the detection results of soluble sugar, organic acids and aroma compounds, the sin- gle-layer inner-black outer-yellow paper bag was suitable for bagging of Hongli Fe- icheng peach.
基金Supported by Funding Projects of Henan Provincial Tobacco Company(HYKJM201203,HYKJ201305)~~
文摘Objective] This research aimed to investigate the effects of bio-bacterial fertilizer on quality of flue-curved tobacco. [Method] The various concentrations of bio-bacterial fertilizer were applied to flue-cured tobacco as leaf fertilizer and base fertilizer respectively. [Result] The effect of bio-bacterial fertilizer on flue-cured tobac-co differed among different treatments. Compared with the control, the bio-bacterial fertilizer significantly affected the quality of flue-cured tobacco. Among al the treat-ments, Treatment 3（leaf fertilizer） showed the best treatment effect, and it significant-ly improved the quality of flue-cured tobacco. [Conclusion] The bio-bacterial fertilizer showed significant improving effect on quality of flue-cured tobacco if spayed as leaf fertilizer.
基金Supported by Major Special Project of Strong-flavor Characteristic High-quality Tobacco Development of China National Tobacco Company(110201101001 TS-01)China Tobacco Project of Jilin Province(JY2013001)~~
文摘A heated air circulation standard curing barn was used for baking tobacco leaves, and the effects of different yellowing conditions during the baking process on contents of neutral aroma components and smoking quality of upper leaves were studied by setting different yellowing time and color-fixing time. The results showed that during the baking process, only by prolonging the yellowing time by 24 h on the basis of control, the content of every kind of neutral aroma components in- creased obviously and the content of solanone increased by nearly 2.20 times. It was unfavorable for the degradation and accumulation of aroma components when only prolonging color-fixing time by 24 h. Prolonging both yellowing time and color- fixing time by 24 h mainly promoted the accumulation of chlorophyll degradation product neophytadiene, which increased by 33.24%, while the degradation and ac- cumulation of some aroma components were inhibited, indicating that only prolonging the yellowing time by 24 h could promote the accumulation of various kinds of neu- tral aroma components and improve the quality of tobacco leaves. The regression models were established of neutral aroma components in the first and second prin- cipal components to total aroma content, which were y=x＋0.053 47 （R^2=0.919 7） and y=x＋0.147 5 （R^2=0.698 4）, respectively, and they were verified to be feasible.
基金Supported by Province-City Joint Funds of Natural Science of Hunan Province(14JJ5025)Key Program of Hengyang City(2011KZ15,2013KN01)+1 种基金General Program of Hengyang City(2010KN02)Hengyang Comprehensive Experimental Station of National Rice Industry Technology System(CARS-01-03A)~~
文摘The inheritance of aroma of GHS was studied by crossing GHS with non-aromatic lines 9311, Xianhui 207, Yuefengzhan, Taihuangzhan, Yuexiangzhan and aromatic lines Yuxiangyouzhan, Xiangwanxian 17, Tianlongxiang 103, Xinwanxiang and Chuangxiang 5. For the grains of F1 generation, the performance of aroma was tested by chewing method, while for the plants of generations of F1, F2 and BC1 F1, the performance of aroma was tested by KOH solution method. The results showed that the non-aroma of restorer line is a dominant trait, but the aroma of GHS line is a recessive trait; the aroma genes of GHS, Yuexiangzhan and Xiangwanxian 17 were non-al elic; the aroma genes of GHS, Yuxiangyouzhan, Tianlongxiang 103, Xin-wanxiang and Chuangxiang 5 may have the same al elic loci. Among the combinations of GHS and non-aromatic restorer lines, the non-aromatic to aromatic ratios of the F2 plants and the BC1 F1 plants were 3∶1 and 1∶1, respectively, and the inheritance of aroma of GHS was control ed by a pair of recessive nuclear genes. In hybrid rice breeding, using GHS, Qiongxiang S has been bred out, and a series of aro-matic hybrid rice combinations have also been selected. Among the hybrid combi-nations, Qiongxiangliangyou 1, Qiongxiangliangyou 2 and other high-yielding and high-quality combinations have been approved by provincial government, and they have good application prospects.
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.
