Horticultural Plant Journal
·
2022
·
IF 4.24
Jingming Wang,Mingyue Zhao,Ting Gao,Yingying Feng,Feiquan Wang,Yuting Pan,Jieyang Jin,Tingting Jing,Mengqian Lu,Mengting Zhang,Danyang Guo,Xiaochun Wan,Wilfried Schwab,Chuankui Song
The carotenoid-derived volatile β -ionone makes an important contribution to tea fragrance. Here, we qualitatively and quantitatively analysed 15 carotenoids in tea leaves of 13 cultivars by UHPLC-APCI-MS/MS. The 13 cultivars were divided into two groups by PCA (Principal Component Analysis) clustering analysis of their carotenoid content, and OPLS-DA (Orthogonal projections to latent structures) indicated that the levels of β -carotene (VIP = 2.89) and lutein (VIP = 2.30) were responsible for much of the variation between the two groups. Interestingly, the β -carotene to β -ionone conversion rates in Group 1 were higher than in Group 2, while the β -carotene content was significantly lower in Group 1 than in Group 2. The β -ionone content was significantly higher in Group 1. Pearson Correlation Coefficient calculation between the transcription level of candidate genes ( CsCCD1 and CsCCD4 ) and the accumulation of β -ionone indicated that CsCCD1 may involve in the formation of β -ionone in 13 cultivars. Prokaryotic expression and in vitro enzyme activity assays showed that ‘Chuanhuang 1’ had an amino acid mutation in carotenoid cleavage dioxygenases 1 (CsCCD1) compared with ‘Shuchazao’, resulting in a significantly higher β -ionone content in ‘Chuanhuang 1’. Sequence analysis showed that ‘Chuanhuang 1’ and ‘Huangdan’ had different CsCCD1 promoter sequences, leading to significantly higher CsCCD1 expression and β -ionone accumulation in ‘Chuanhuang 1’. These results indicated that the promoter and coding sequence diversity of CsCCD1 might contribute to the differential accumulation of β -ionone in different tea cultivars.
研究领域:
植物科学
·
分子生物学
·
农学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Meiqin Li,Zhihui Feng,Fang Wang,Jianxin Chen,Jie Fan,Jieqiong Wang,Zhengquan Liu,Junfeng Yin
There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impact of brewing water on the aroma of tea infusions made from Camelia senensis , the three tea infusions of green, oolong and black tea brewed by six different drinking waters were analyzed by sensory evaluation, solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics. Brewing water with high pH values (>8.10) and high TDS content (>140 ppm) resulted in a lower overall aroma acceptability for tea infusion, where HCO 3 – , Ca 2+ and Mg 2+ were key influencing ions. A total of 86, 106, and 131 volatiles were identified in green, oolong and black tea infusions, respectively, which were strongly influenced by six different brands of waters. Decanal, dimethyl sulfide, β-ionone and linalool were potent volatiles in tea aroma changes caused by brewing water.
研究领域:
食品科学
·
化学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Horticultural Plant Journal
·
2025
·
IF 6.2
Wenyi Duan,Zhenyu Yao,Chengkui Qiao,Junren Meng,Shihang Sun,Lei Pan,Liang Niu,Guochao Cui,Zhiqiang Wang,Wenfang Zeng
Volatile organic compounds (VOCs) are the main chemical compounds that determine the characteristic aroma and flavor of fruit. In this study, we identified a total of 97 VOCs, including 5 C6 compounds, 12 aldehydes, 4 alcohols, 10 esters, 13 lactones, 18 terpenes, 8 norisoprenoids, 8 ketones, 3 hydrocarbons, 8 phenylalanine derivates, and 8 other compounds, in 60 peach cultivars using headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrophotometry (GC-MS). A wide range of VOCs were detected in these germplasm resources with respect to both quantity and concentration. Correlation analysis with different physiological traits demonstrated that the genetic background exerts a significant influence on the composition and content of VOCs among peach cultivars. For example, the content of norisoprenoid was significantly lower in yellow-fleshed peach than in white-fleshed peach, and lactones were almost undetectable in stony hard peach. Among the 97 VOCs, 26 exhibited odor activity values (OAVs) exceeding 1, suggesting that these compounds act as key odorants in the peach VOC composition. Moreover, six structural genes associated with the synthesis of γ-decalactone and ( Z )-3-hexenyl acetate and five genes linked to aldehyde and 1-octen-3-one biosynthesis were identified through weighted gene co-expression network analysis (WGCNA). Additionally, 15 transcription factors (TFs) were identified as potentially regulating VOC synthesis. Overall, these data provide insight into the factors contributing to the differences in aroma qualities among peach cultivars, which can help to promote the development of peach breeding.
研究领域:
植物学
·
遗传学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Guangxian Jiang,Rong Xue,Jun Xiang,Yufei Wang,Bin Liu,Yuan Yuan,Qian Pu,Xin Fang,Xingming Hu,Xiaoying Liu,Youyi Huang
Although Enshi Yulu tea (ESYL) possesses a distinctive fragrance, there is a scarcity of studies focusing on its primary volatiles or aroma genesis. This study aims to elucidate the dynamics in the profiles of aromas and volatiles through aroma profiling analysis and headspace solid–phase microextraction/gas chromatography–mass spectrometry. A total of 10 aroma attributes and 128 volatiles were identified in ESYL, with geraniol and linalool exhibiting the highest levels, and alcohols constituting the predominant proportion. Besides, a relative odor activity value (ROAV) based molecular aroma wheel was constructed, revealing 12 key odorants with ROAVs >1, wherein linalool, β -ionone, and nonanal ranked highest. Notably, steaming and final drying emerged as critical steps for ESYL aroma development, while the non-enzymatic degradation of fatty acids likely contributed to the formation of its fresh aroma. These findings significantly enhance our comprehension of ESYL aroma formation.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Zhipeng Qi,Xinyi Tong,Kaixuan Ke,Xinyi Wang,Jianjun Pei,Su Bu,Linguo Zhao
Dihydro-β-ionone is a common type of ionone used in the flavor and fragrance industries because of its characteristic scent. The production of flavors in microbial cell factories offers a sustainable and environmentally friendly approach to accessing them, independent of extraction from natural sources. However, the native pathway of dihydro-β-ionone remains unclear, hindering heterologous biosynthesis in microbial hosts. Herein, we devised a microbial platform for de novo syntheses of dihydro-β-ionone from a simple carbon source with glycerol. The complete dihydro-β-ionone pathway was reconstructed in Escherichia coli with multiple metabolic engineering strategies to generate a strain capable of producing 8 mg/L of dihydro-β-ionone, although this was accompanied by a surplus precursor β-ionone in culture. To overcome this issue, Saccharomyces cerevisiae was identified as having a conversion rate for transforming β-ionone to dihydro-β-ionone that was higher than that of E. coli via whole-cell catalysis. Consequently, the titer of dihydro-β-ionone was increased using the E. coli-S. cerevisiae coculture to 27 mg/L. Our study offers an efficient platform for biobased dihydro-β-ionone production and extends coculture engineering to overproducing target molecules in extended metabolic pathways.
研究领域:
生物技术
·
合成生物学
·
代谢工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2024
·
IF 8.1
Ruoxin Hu,Zhenbo Cai,Lijun Ji,Yanyang Wu,Xiaohua Ma
Recovery of valuable aromatic compounds from tobacco waste is important, and efficient separation methods remain highly demanding. This work proposed a hybrid PDMS membrane for high flux aromatic compounds recovery. MCM-41, a silicone-based molecular sieve, was selected to fabricate the membrane to improve the pervaporation performance. The prepared MCM-41/PDMS membrane was investigated in model aqueous solution at different concentrations and temperatures. The optimal pervaporation fluxes of the MCM-41/PDMS membrane achieved 0.95 g/(m 2 ·h), 0.51 g/(m 2 ·h), and 0.26 g/(m 2 ·h) for 2-phenylethanol, β-ionone, and dihydroactinidiolide, respectively, exhibiting superior performance to the PDMS membrane. Moreover, the long-term stability of the hybrid membrane was examined with practical tobacco extract. The average fluxes were 41.20 mg/(m 2 ·h), 20.57 mg/(m 2 ·h), and 9.73 mg/(m 2 ·h), respectively. The hybrid PDMS membrane in this study, with high permeate flux and selectivity, is promising for recovery of aromatic compounds particularly from tobacco waste.
研究领域:
化学工程
·
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Dianqi Yang,Jiawei Huang,Yufeng Wu,Lijin Jiang,Chenyu Zhang,Zhipeng Qi,Da Wu,Jiale Wang,Xiaoqiang Ma
Ionone and its hydroxylated derivatives are valuable aroma and bioactive compounds derived from the oxidative cleavage of carotenoids. Microbial biosynthesis of these compounds has gained interest due to its sustainability, product specificity, and potential for industrial-scale production. Here, we developed a modular microbial platform using engineered Escherichia coli strains to produce β-ionone and hydroxylated derivatives from glycerol. The β-ionone-producing strain harnessed a protein-engineered carotenoid cleavage dioxygenase 1 from Petunia hybrida (PhCCD1S428C) in a reconstructed β-ionone biosynthetic pathway and produced 54.2 mg/L β-ionone, a 1.7-fold increase compared with the wild-type control; and the β-ionone hydroxylation strain expressed a mutated cytochrome P450 from Bacillus megaterium (BM3P450F87S), converting α/β-ionone to 4-OH-β-ionone and 3-OH-α/β-ionone. By assembling these two optimized modules in a coculture system, 4.18 mg/L of 4-OH-β-ionone was biosynthesized. This study establishes a modular microbial route to produce ionone and its hydroxylated derivatives via β-ionone hydroxylation, thereby avoiding the cleavage of hydroxylated carotenoids.
研究领域:
合成生物学
·
代谢工程
·
微生物生物技术
·
酶工程
·
天然产物生物合成
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Molecular Catalysis
·
2024
·
IF 3.9
Kaixuan Ke,Ling Guo,Zhipeng Qi,Dou Dou,Han Ma,Xianying Fang,Linguo Zhao
Carotenoid cleavage dioxygenases (CCDs) play a pivotal role in the biosynthesis of volatile apocarotenoids, which have significant industrial applications due to their aromatic and bioactive properties. This study focuses on the molecular cloning and biochemical characterization of the LbCCD1 from Lycium barbarum . The LbCCD1 gene was successfully cloned and heterologously expressed in Escherichia coli and several carotenoids were using as substrates for investigate its specificity by in vitro and in vivo experiment. The LbCCD1 protein was able to cleave a variety of carotenoids including β-carotene, zeaxanthin, astaxanthin, and β-apo-8′-carotenal, at the 9, 10 (9′, 10′) double bond to produce β-ionone, 3‑hydroxy-4-oxo-β-ionone, and 3‑hydroxy-β-ionone, respectively in vitro. LbCCD1 could also cleave zeaxanthin and β-carotene at the 9, 10 (9′, 10′) double bond to produce β-ionone, respectively, in E. coli accumulating carotenoids. Interestingly, LbCCD1 did not exhibit cleavage activity on lycopene either in vivo or in vitro unlike other CCD1 family enzymes. In the previous experiment, it was confirmed that LbCCD1 exhibits cleavage activity towards β-apo-8′-carotenal in vitro, so we used β-apo-8′-carotenal as the substrate for characterizing the enzymatic properties. The expression of LbCCD1 was optimized at such conditions (temperature 24 °C, IPTG 0.1 mM, induction time 24 h). The biochemical characterization of LbCCD1 revealed the optimal activities were at pH 9 and 55 °C. The addition of 10 % ethanol could increase enzyme activity to above 15 %. However, the concentration of Fe 2+ has a minimal effect on enzyme activity. The V max for β-apo-8′-carotenal was 8.6 U/mg, while the K m was 0.27 mM. To preliminarily verify the potential of LbCCD1 as a biological component for β-ionone production. By introducing LbCCD1 into the β-carotene-high-producing chassis cell and optimizing the conditions (temperature 30 °C, IPTG 0.01 mM, Fe 2+ concentration 0.05 mM), the β-ionone yield reached 21.45 mg/L. This study focused on one of the CCDs derived from woody plants, which have been relatively underexplored. It lays the groundwork for expanding the CCD enzyme library, identifying suitable CCDs, and investigating the structure-function relationship of CCDs. Furthermore, it sets the stage for engineering novel CCD genes and developing advanced applications of CCDs as biocatalysts and platforms for synthetic biology. These advancements will enable the efficient production of volatile aroma compounds from carotenoids.
研究领域:
植物生物化学
·
分子生物学
·
生物技术
·
合成生物学
✓ 已验证
产品关联
DOI
高影响因子
Current Research in Food Science
·
2025
·
IF 7
Xuexue Zheng,He Xie,Wenjie Fu,Chao Wang,Tengfei Hu,Xingchang Ou,Jian'an Huang,Zhonghua Liu,Qin Li
While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for α -terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound ( E )-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.
研究领域:
食品科学
·
感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Biyun He,Siqing Du,Wen Zeng,Weijiang Sun
White Peony Tea (WPT) is valued for its unique flavor and pleasant sensory effects. However, the specific aroma compounds in WPT contributing to this pleasant sensation and the underlying mechanisms remain unclear. This study integrates GC–MS, computational modeling, and sensory evaluation to systematically explore the key pleasant aroma compounds in WPT and their potential mechanisms. Seven key components were identified as eliciting the pleasant sensation of WPT, including cedrol and β -ionone. These compounds activate human pleasure receptors, influencing neurological pathways to enhance sensory pleasure. Molecular simulations validated the stability of the interactions between the aroma compounds and their targets, specifically cedrol–CHRM4, cedrol–ADORA1, β -ionone–ADORA2A, and cedrol–MAOB. Sensory evaluation revealed pleasantness scores for these aroma compounds between 2.60 and 6.80, supporting the positive effects on sensory experience. This research provides scientific insight into the relationship between tea aroma and sensory pleasure, providing a foundation for the development of tea products.
研究领域:
食品科学
·
神经生物学
·
计算化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）