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
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
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
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
In its totality and complexity, the theme of forcing in Christian events is almost impossible to investigate. In fact, a lot of scholars and a very long time would be necessary to analyse the numerous events. Thus, we...In its totality and complexity, the theme of forcing in Christian events is almost impossible to investigate. In fact, a lot of scholars and a very long time would be necessary to analyse the numerous events. Thus, we decided to investigate such events only in the study of the Shroud of Turin, an archaeological find known worldwide. The above topic is essential for Christianity. Furthermore, we must take into account that also among the followers of other religions, atheists and agnostics, there is a considerable interest. We think this is due to the unexpected characteristics that the Body Image, which appears on the Burial Linen of the Nazarene, shows. In this article, we would like to demonstrate that the practice of forcing is still in use. These actions, which are also present on the other side, in the non-Christian world, are the result of conflicts of religious interests. To confirm the presence of the Almighty is not necessarily the forcing. Finding a solution to these problems is not our job. However, we want to highlight them through scientific literature.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
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
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
Objective: To investigate the effect of lavender aromatherapy combined with acupressure on insomnia in breast cancer. Methods: 96 cases of insomnia patients with breast cancer were randomly divided into observation gr...Objective: To investigate the effect of lavender aromatherapy combined with acupressure on insomnia in breast cancer. Methods: 96 cases of insomnia patients with breast cancer were randomly divided into observation group and control group with 48 cases in each group. The control group received traditional methods to assist sleep, while the observation group underwent lavender aromatherapy combined with acupressure on this basis. Within 24 hours of patient enrollment and after 2 weeks of intervention, PSQI was utilized to assess sleep quality, SCL-90 was employed to evaluate psychological status, TCM syndrome scale was applied to assess symptom improvement. Besides, cancer-related fatigue score was also used to assess patient fatigue status. Results: After the intervention, the observation group was conspicuously better than the control group in PSQI score, SCL-90 score, TCM syndrome scale score. The differences were statistically significant (P Conclusion: Lavender aromatherapy combined with acupressure can significantly improve the sleep quality of breast cancer patients, and also show a certain effect in relieving adverse emotions and symptoms.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 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.
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.
文摘In its totality and complexity, the theme of forcing in Christian events is almost impossible to investigate. In fact, a lot of scholars and a very long time would be necessary to analyse the numerous events. Thus, we decided to investigate such events only in the study of the Shroud of Turin, an archaeological find known worldwide. The above topic is essential for Christianity. Furthermore, we must take into account that also among the followers of other religions, atheists and agnostics, there is a considerable interest. We think this is due to the unexpected characteristics that the Body Image, which appears on the Burial Linen of the Nazarene, shows. In this article, we would like to demonstrate that the practice of forcing is still in use. These actions, which are also present on the other side, in the non-Christian world, are the result of conflicts of religious interests. To confirm the presence of the Almighty is not necessarily the forcing. Finding a solution to these problems is not our job. However, we want to highlight them through scientific literature.
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Objective: To investigate the effect of lavender aromatherapy combined with acupressure on insomnia in breast cancer. Methods: 96 cases of insomnia patients with breast cancer were randomly divided into observation group and control group with 48 cases in each group. The control group received traditional methods to assist sleep, while the observation group underwent lavender aromatherapy combined with acupressure on this basis. Within 24 hours of patient enrollment and after 2 weeks of intervention, PSQI was utilized to assess sleep quality, SCL-90 was employed to evaluate psychological status, TCM syndrome scale was applied to assess symptom improvement. Besides, cancer-related fatigue score was also used to assess patient fatigue status. Results: After the intervention, the observation group was conspicuously better than the control group in PSQI score, SCL-90 score, TCM syndrome scale score. The differences were statistically significant (P Conclusion: Lavender aromatherapy combined with acupressure can significantly improve the sleep quality of breast cancer patients, and also show a certain effect in relieving adverse emotions and symptoms.
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.
