FOOD CHEMISTRY
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2026
·
IF 10.4
Dong Wang,Xinrui Huang,Yan Liu,Lian He,Xiaoqin Wu,Fan Wu,Liyong Luo,Liang Zeng
Dali-variety ( Camellia taliensis (W. W. Sm.) Melch.) black tea (DLBT) possesses distinctive tropical fruit and citrus aromas, yet its key aroma compounds and formation mechanism remain unclear. To address this, we employed a molecular sensory science approach. GC–MS identified 143 volatiles across 10 DLBT samples, from which 21 aroma-active compounds were screened via GC-O/AEDA. OAV calculations further pinpointed 9 key aroma compounds. Reconstitution and omission experiments definitively identified octanal as the primary source of the tropical fruit note, while linalool, nonanal, and decanal were crucial for the sweet citrus character. Dynamic profiling of volatiles, enzyme activities and gene expression during processing identified withering and drying as key stages for DLBT's unique aroma. Water stress during withering rapidly upregulates the activities of fatty acid metabolic enzymes and the expression levels of related genes, promoting the accumulation of key aroma precursors and laying the material foundation for the final aroma.
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Food Chemistry-X
·
2026
·
IF 9.2
Hongyu Chen,Ronggang Jiang,Huimin An,Hao Xu,Xingchang Ou,Kuofei Wang,Yuan Chen,Youcang Jiang,Shi Li,Jianan Huang,Zhonghua Liu
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT). To identify the key odor-active volatiles in JGT, sensomics and chemometrics were employed, with GBT as the control. Sensory evaluation showed that GBT possesses a clean, fresh, and tender aroma, whereas JGT is characterized by a jasmine-like and refreshing scent. 35 and 31 candidate key odor-active compounds were identified in GBT and JGT, respectively, using aroma extract dilution analysis (FD > 16), and odor activity value analysis (OAV > 1). Aroma recombination, omission, and addition tests confirmed 13 key odor-active volatiles in JGT. Among these, α -farnesene and methyl salicylate were found to be the primary contributors to the jasmine-like and refreshing aromas, respectively. This study provides a theoretical reference for deeply understanding the molecular basis of JGT's aroma characteristics.
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Frontiers in Chemistry
·
2026
·
IF 5.3
Qingfu Wang,Jiaming Zhao,Zening Wang,Liuke Zhang,Lei Li,Yibo Ning,Zhipeng Jing,Pengfei Yang,Yongzhen Zhao,Changtong Lu
To investigate the effects of various metal salt solutions on the extraction efficiency of Lysimachia foenum-graecum Hance essential oil (LHEO), steam distillation coupled with comprehensive two-dimensional gas chromatography mass spectrometry was applied for volatile characterization. Single-factor experiments and orthogonal experimental design were adopted to evaluate four metal salts (FeCl 3 , MgCl 2 , MnCl 2 , ZnCl 2 ). All four metal salts significantly improved essential oil yield with a maximum increase of 106%, and the optimal intensification condition was determined as 1.2% ZnCl 2 with 24 h extraction. A total of 235 compounds were detected in five samples. Orthogonal partial least squares-discriminant analysis revealed obvious sample differences based on 72 common volatiles, and 17 differential compounds including furfural, neophytadiene, phytol, isophytol, α-terpineol, linalool and geraniol were identified according to VIP scores. The findings clarify the influences of different metal salt solutions on LHEO volatile profiles and provide theoretical basis and practical reference for extraction process optimization and quality control.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Chenxi Gao,Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Yao Yang,Biyun He,Yan Huang,Shixian Cao,Shuntian Yu,Zhidan Chen,Weijiang Sun
Pleasantness-related aroma compounds in Purple-Leaf White Tea were identified by GC-MS and sensory evaluation. • Six key volatiles were identified as major contributors to aroma pleasantness in Purple-Leaf White Tea. • Molecular docking predicted favorable interactions between key aroma compounds and ADORA2A. • Multi-compound aroma mixtures showed greater pleasantness than individual aroma compounds. • This study provides a hypothesis-generating framework linking aroma composition to pleasantness perception. Pleasant aroma is a defining sensory trait of Purple-Leaf White Tea (PWT), strongly influencing consumer preference, yet its key chemical contributors remain poorly understood. Using GC–MS combined with comprehensive sensory evaluation, six key aroma compounds—cedrol, β-ionone, geranylacetone, α-terpineol, β-cyclocitral, and (−)-terpinen-4-ol—were identified as major contributors to perceived pleasantness. Sensory analysis revealed significant differences among individual compounds, while their mixture exhibited enhanced pleasantness compared with single compounds. Molecular docking predicted that individual compounds bind to ADORA2A (−6.5 to −5.2 kcal/mol), mainly via hydrophobic interactions. The six-compound mixture showed a markedly lower predicted binding energy (−21.86 kcal/mol). Omission tests indicated that cedrol and α-terpineol contributed substantially to mixture pleasantness, whereas geranylacetone was associated with reduced pleasantness. These findings provide computational support for potential interactions between key aroma compounds and ADORA2A and offer a hypothesis-generating framework for understanding aroma-associated pleasantness in PWT.
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PLANT CELL AND ENVIRONMENT
·
2025
·
IF 6.3
Chenxi Gao,Zhihui Wang,Zhuotong Chen,Qian Zhang,Biyun He,Zhiqiang Zheng,Zhe Zhou,Yan Huang,Shixian Cao,Zhidan Chen,Weijiang Sun
Tea plants with distinct leaf colours, such as purple, have attracted attention for their potential economic and flavour-related benefits. To investigate how purple mutations influence aroma composition, we analyzed 64 tea germplasms ( Camellia sinensis ) with varying degrees of purple pigmentation, integrating microenvironmental data, volatile metabolomics and transcriptomics. Purple tea exhibited reduced accumulation of volatile phenylpropanoids/benzenoids (VPBs), higher surface temperatures and enrichment of stress-responsive genes, leading to increased levels of fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs). We identified CsWRKY70 as a central regulator of aroma biosynthesis, with its expression upregulated under heat stress, activating CsLOX3 and CsTPS13 to promote FADVs and VTs accumulation. These findings demonstrate that purple leaf mutations influence aroma composition by modulating the phenylpropanoid pathway and altering the leaf microenvironment, providing new insights into the interplay between leaf colour, environmental stress and flavour potential in tea plants.
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Biology-Basel
·
2025
·Vol. 14
·期 7
·752
·
IF 3.5
Kaixuan Ke,Yufeng Zhang,Xinyi Wang,Zhaoyan Luo,Yangyang Chen,Xianying Fang,Linguo Zhao
Simple Summaryβ-Ionone is a valuable aroma compound widely used in the fragrance, food, and pharmaceutical industries. In this study, we identify and characterize two carotenoid cleavage dioxygenase 1 (CCD1) genes fromOlea europaeaandIpomoea nil. By expressing these genes inE. coli, we evaluate their ability to produce β-ionone and analyze their biochemical properties. Our findings not only provide insights into the functional diversity of CCD1 enzymes across plant species, but also offer new genetic resources for the microbial biosynthesis of natural aroma compounds.The aromatic C13apocarotenoid β-ionone is a high-value natural-flavor and -fragrance compound derived from the oxidative cleavage of carotenoids. Carotenoid cleavage dioxygenases (CCDs) play a pivotal role in the biosynthesis of volatile apocarotenoids, particularly β-ionone. In this study, we report the identification, cloning, and functional characterization of two CCD1 homologs:OeCCD1fromOlea europaeaandInCCD1fromIpomoea nil. These two species, which, respectively, represent a woody perennial and a herbaceous annual, were selected to explore the potential functional divergence of CCD1 enzymes across different plant growth forms. These CCD1 genes were synthesized using codon optimization forEscherichia coliexpression, followed by heterologous expression and purification using a GST-fusion system. In vitro assays confirmed that both enzymes cleave β-carotene at the 9,10 (9′,10′) double bond to yield β-ionone, but onlyOeCCD1exhibits detectable activity on zeaxanthin;InCCD1shows no in vitro cleavage of zeaxanthin. Kinetic characterization using β-apo-8′-carotenal as substrate revealed, forOeCCD1, a Kmof 0.82 mM, Vmaxof 2.30 U/mg (kcat= 3.35 s−1), and kcat/Kmof 4.09 mM−1·s−1, whereasInCCD1displayed Km= 0.69 mM, Vmax= 1.22 U/mg (kcat= 1.82 s−1), and kcat/Km= 2.64 mM−1·s−1. The optimization of expression parameters, as well as the systematic evaluation of temperature, pH, solvent, and metal ion effects, provided further insights into the stability and functional diversity within the plant CCD1 family. Overall, these findings offer promising enzymatic tools for the sustainable production of β-ionone and related apocarotenoids in engineered microbial cell factories.
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POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2026
·
IF 7.3
Jia Hu,Wen-Wen Zhou
Blueberries and grapes are highly susceptible to fungal infections during pre-harvest, transport, and postharvest stages, leading to substantial economic losses. Conventional control methods often involve high equipment costs and contribute to the emergence of drug-resistant pathogens. Recently, the antifungal potential of volatile organic compounds (VOCs) has gained increasing attention as a sustainable alternative. Bacillus amyloliquefaciens HJ-B8 was successfully screened for its dual functionality of direct contact inhibition and volatile-mediated inhibition against Penicillium expansum . The VOCs produced by HJ-B8 were analyzed revealing a complex profile with several compounds that may contribute to its antifungal effect. The interaction between natamycin (Nata) and the HJ-B8 strain was also explored, showing a synergistic effect on fungal inhibition. A novel antifungal coating system was developed by combining HJ-B8 and Nata-loaded zein nanoparticles (HJ-B8@Nata-Zein NPs@Amy-Fe²⁺) to enhance the preservation of blueberries and grapes. The antifungal activities of this coating were evaluated in vitro and in vivo . The coating was further characterized by evaluating particle size, zeta potential, encapsulation efficiency, and light stability and assessed the antifungal efficacy. The in vivo tests demonstrated that the coating effectively reduced the decay rate, weight loss, soluble solids content and anthocyanin levels in treated blueberries and grapes. Furthermore, scanning electron microscopy (SEM) revealed improved preservation of fruit surface and flesh integrity. This opens up new possibilities for post-harvest preservation of berries using a synergistic antifungal coating system and provides a theoretical basis for related applications.
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Food & Function
·
2026
·
IF 6.3
Wen Li,Mingchun Wen,Lu Li,Xuanrong Huang,Zekai Wang,Chi-Tang Ho,Piaopiao Long,Zisheng Han,Liang Zhang
Milk tea, a cultural convention in part regions of the United Kingdom, India, Sri Lanka and China, modulates polyphenol-induced astringency and bitterness while improves flavor. Existing studies mainly focused on the health impacts of milk protein-tea polyphenol interaction, with less attention on the flavor modulation. The present study systematically investigated the impact of milk proteins on aroma compound release in black tea infusions. After adding milk, the release of volatile compounds in the black tea infusion was significantly suppressed, among which the release of aroma compounds such as benzaldehyde is particularly obvious. Multi-spectroscopic analyses combined with molecular docking revealed that volatile compounds, such as benzaldehyde would bind to the hydrophobic regions of casein and be stabilized by hydrogen bonds, which induced static quenching of casein fluorescence. Furthermore, competitive binding assays demonstrated that theaflavins occupied the binding sites of benzaldehyde and (E,E)-2,4-heptadienal, facilitated the aggregation of milk protein and thereby promoted the release of aroma substances. The experimental results provided a theoretical basis for the mechanism of milk tea aroma and established a framework for the preservation of milk tea flavor.
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Insects
·
2022
·Vol. 13
·期 12
·1127
·
IF 3.139
Wan-Qing Huang,Guang Zeng,Jun-Rui Zhi,Xin-Yue Qiu,Zhen-Juan Yin
Simple SummaryThe western flower thrips,Frankliniella occidentalis(Pergande) (Thysanoptera: Thripidae) is an economically damaging invasive pest that is difficult to control due to their resistance to insecticides. Utilizing plant-induced defense responses is a new strategy to increase plant resistance toF. occidentalis. A growing number of studies have shown that calcium plays an important role in enhancing plant resistance to pest-induced stresses. In this study, we found that exogenous calcium treatment could alter the composition of volatile compounds in kidney bean plants, repellingF. occidentaliswhile attracting its natural enemy,Orius similisZheng (Hemiptera: Anthocoridae), and reducing the oviposition preference choice ofF. occidentalis. This study provides a theoretical basis for the control ofF. occidentalis.AbstractFrankliniella occidentalisis a destructive pest of horticultural plants, whileOrius similisis a natural enemy of thrips. It has been demonstrated that exogenous calcium could induce plant defenses against herbivore attack. We examined whether CaCl2supplementation altered the volatile emissions of kidney bean plants, which influence the oviposition preference ofF. occidentalis. We also assessed the influence of volatile cues onO. similis. Using Y-tube olfactometer tests, we found that exogenous CaCl2treatment inhibited the selectivity ofF. occidentalisbut attractedO. similis. In addition, CaCl2treatment reduced the oviposition preference ofF. occidentalis. Gas chromatography–mass spectrometry analyses revealed that CaCl2treatment altered the number and relative abundance of the volatile compounds in kidney bean plants and that (E)-2-hexen-1-ol, 1-octen-3-ol, β-lonone, and (E,E)-2,4-hexadienal might be potential olfactory cues. Furthermore, the results of the six-arm olfactometer test indicated that 1-octen-3-ol (10−2μL/μL), β-lonone (10−2μL/μL), and (E,E)-2,4-hexadienal (10−3μL/μL) repelledF. occidentalisbut attractedO. similis. Overall, our results suggested that exogenous CaCl2treatment induced defense responses in kidney bean plants, suggesting that CaCl2supplementation may be a promising strategy to enhance the biological control ofF. occidentalis.Keywords:Frankliniella occidentalis;Orius similis;exogenous calcium;induced defense;herbivore-induced plant volatiles;olfactory response;gas chromatography–mass spectrometry
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Food Chemistry-X
·
2022
·
IF 6.443
Chao Wang,Wazhen Xu,Yuqi Yuan,Yuke Zhai,Tengfei Hu,Jianan Huang,Zhonghua Liu,Qin Li
The odor-active compounds in Fu-brick tea and their release behaviors during boiling-water were studied. Fifty-one odor-active compounds were identified, and their release behaviors were identified by continuously recovering 16 sections of condensed water combined with sensory, instrumental, and nonlinear curve fitting analysis. The odor intensities of condensed water and the concentrations of odor-active compounds could be significantly fitted ( p < 0.01) to power-function type curves. Hydrocarbons showed the fastest release rate, while organic acids showed the slowest. The release rates had very little correlation with their concentrations, molecular weights, and boiling points. Most odor-active compounds (≥70 %) released need to evaporate more than 24 % of the added water during boiling-water extraction. Meanwhile, on the basis of odor activity value (OAV) calculation, the aroma recombination experiments were performed to explore the odor-active compounds that made major contributions to the formation of the aroma profile of each condensed water.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Hanchen Zhou,Yaqin Liu,Jihong Yang,Hui Wang,Yong Ding,Pandeng Lei
Taiping Houkui green tea is well-known in China for its noble aroma. Six tea strains from the Shidacha population (the predominant raw materials for Taiping Houkui green tea) and three other varieties were used to prepare green teas via the conventional techniques of Taiping Houkui green tea manufacture. Aroma evaluation confirmed that green teas produced from Shidacha strains possessed good aroma qualities. A total of ninety-six volatile compounds were identified and quantified. Hierarchical cluster analysis separated the nine green teas into three groups, and principal component analysis identified 16 volatiles (with variance importance values greater than one) that contributed to the separation. Thirty-three volatiles with odor activity values above one were identified, the highest twenty being methyl epi-jasmonate, octanal, ( Z )-jasmone, β-ionone, geraniol, indole, methyl jasmonate, nonanal, decanal, linalool, benzeneacetaldehyde, phenylethyl alcohol, α-ionone, 1-octen-3-ol, cedrol, benzaldehyde, dimethyl sulfide, hexanal, 3-methylbutanal, and β-cyclocitral. All of these may be key odorants in Taiping Houkui green tea. This study suggests that the unique aroma of Taiping Houkui green tea depends both on a premium tea plant and the manufacturing process.
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ENVIRONMENTAL POLLUTION
·
2022
·
IF 9.988
Siyi Du,Haozhe Xu,Mengdan Yang,Ning Pan,Tiefeng Zheng,Chenyi Xu,Yan Li,Zhaojiang Zuo
Volatile organic compounds (VOCs) promote cyanobacteria dominating eutrophicated waters, with aquatic plant decrease and even disappearance. To uncover the toxic mechanism of cyanobacterial VOCs on aquatic plants, we investigated the growth, photosynthetic pigment levels, photosynthetic abilities and related gene expression in duckweed treated with β-cyclocitral and β-ionone, 2 main components in the VOCs. The levels of chlorophylls and carotenoids gradually declined with raising the concentration of the 2 compounds and prolonging the treatment time. Their decline should result from the down-regulation of 8 genes associated with photosynthetic pigment biosynthesis and up-regulation of 2 genes involved in carotenoid degradation. The reduction was also found in the photosystem II (PSII) efficiency and O 2 evolution rate, which should result from the lowered photosynthetic pigment levels and down-regulation of 38 genes related with photosynthetic process. The frond numbers, total frond area and fresh weight gradually decreased with raising the 2 compound concentration, which may result from the lowered photosynthetic abilities as well as down-regulated expression of 7 genes associated with growth-promoting hormone biosynthesis and signal transduction. It can be speculated that cyanobacterial VOCs may poison aquatic plants by lowering the photosynthesis and growth through altering related gene expression.
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