FOOD CHEMISTRY
·
2024
·
IF 8.5
Guojian Deng,Lunfang Huang,Wenya Wang,Tianzi Yu,Jingming Ning,Yujie Wang
The intensity of green tea's floral and sweet flavors was enhanced after being scented by osmanthus (OSGT). However, the mechanism of flavor enhancement by key volatiles remains unknown. Here, the role of key volatiles in OSGT on aroma and taste was explored by sensory experiment-guided flavor analysis. Binary mixed models of ( E )- β -ionone, dihydro- β -ionone, and α -ionone showed additive interactions on floral aroma enhancement, the interactions were increased with increasing concentrations. At the concentration in OSGT, binary mixed models of ( E )- β -ionone, geraniol , linalool , and γ -decalactone showed additive interactions on sweet aroma enhancement. ( E )- β -ionone, geraniol , linalool , and γ -decalactone all significantly increased the perceived intensity of sweetness of sucrose solutions. Additionally, molecular docking revealed the perception mechanism of olfactory and taste receptors to the above characterized volatiles, with hydrogen bonding and hydrophobic interactions being the main interactions. This study highlights the importance of characteristic volatiles in enhancing the flavor of OSGT.
研究领域:
食品科学
·
香气化学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Quality and Safety
·
2024
·
IF 3
Dai Binwei,Chen Weixuan,Huang Weihong,Liu Junsheng,Li Bo,He Puming,Grierson Donald,Tu Youying,Wu Yuanyuan
Osmanthus black tea (OBT) is produced by reprocessing black tea while it absorbs the fragrance of Osmanthus fragrans (O. fragrans) and this scenting process is crucial for forming the unique aroma of OBT. In this study, more than eighty volatile compounds of OBT were analyzed by gas chromatography-mass spectrometry (GC-MS) and six compounds, α-ionone, β-ionone, γ-decalactone, dihydro-β-ionone, dihydro-β-ionol, and 6-pentyl-2-pyrone, were identified as the key volatiles of OBT by weighted gene co-expression network analysis (WGCNA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Variations in the amounts of these compounds occurred with different scenting process conditions such as scenting time (ST) and the ratio of flower to tea (RFT) were discussed. In addition, base teas with a high proportion of pekoes produced higher quality OBT by absorbing more key volatile compounds from O. fragrans. Comparing OBTs made from the fast-scenting process (FS) and the traditional scenting process (TS), showed that a higher aroma quality was obtained through repeated scenting rounds of TS. This study provides valuable insights into the volatile compounds and base tea requirements for an effective scenting process and a theoretical basis for improving scenting technology.
研究领域:
食品科学
·
农学
·
化学
·
植物科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Wenji Zhang,Junxi Cao,Zhigang Li,Qiuhua Li,Xingfei Lai,Lingli Sun,Ruohong Chen,Shuai Wen,Shili Sun,Zhaoxiang Lai
Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, respectively. β-ionone, phenylethyl alcohol, and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theoretical basis for process and quality improvement of Yinghong No. 9.
研究领域:
食品科学
·
分析化学
·
茶叶加工技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Fang Wei,Liyong Luo,Fanwei Sun,Bowen Zhang,Jie Yang,Yan Liu,Liang Zeng
Camellia nanchuanica (NC) black tea has garnered attention for it's appealing sweet taste and aroma . Previously, phloridzin was identified as the key sweet taste compound in NC black tea. To investigate the aroma characteristic of NC black tea, a flavor wheel containing 54 flavor attributes, was developed using 30 samples of NC black tea. Sweet aroma was identified the most prominent characteristic aroma attribute of NC black tea. To further reveal the key sweet aroma compounds, 112 volatile compounds were totally detected using gas chromatography–mass spectrometry. Among them, β -ionone, linalool, phenylacetaldehyde, octanal, and geraniol were the potential key sweet aroma compounds in NC black tea because their relative odorant activity values and odorant activity values were exceeded 1. Notably, when β -ionone, linalool, and geraniol concentrations were 47.17–94.35, 168.02–336.03, 376.79–753.58 μg/L primarily with floral and sweet aroma, significantly enhanced the sweet aroma of NC black tea. Generally, our work not only revealed the flavor characteristics of NC black tea but analyzed its key sweet aroma compounds, which provided a theoretical basis for improving its higher sweet aroma.
研究领域:
茶学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yujie Wang,Guojian Deng,Lunfang Huang,Jingming Ning
Flower scenting is an effective way to enhance the aroma of green tea (GT), including those osmanthus scented green tea (OSGT). However, the mechanism of aroma enhancement by scenting is still unclear. Here, the volatiles of GT, OSGT, and osmanthus were detected by GC–MS. The total volatile content of OSGT was significantly increased compared to GT, with the flowery and coconut aromas enhanced. Furthermore, 17 of 139 volatiles were responsible for the enhancement by GC–olfactometry and their absolute odor activity values (OAVs). Aroma recombination, omission and addition experiments showed that dihydro- β -ionone, (E) - β -ionone, (E, E) -2,4-heptadienal, geraniol, linalool, α -ionone, and γ -decalactone were the key aroma volatiles with flowery or coconut aromas. Additionally, the dynamics of the key volatiles (OAVs >1) from different scenting durations were analyzed, proving that the optimal duration was 6–12 h. This study provides new insight into the mechanism of aroma formation during OSGT production.
研究领域:
食品科学
·
农业化学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF HETEROCYCLIC CHEMISTRY
·
2017
·Vol. 55
·期 1
·351-359
·
IF 0.893
Xiong-Wei Liu,Jun Yang,Guan-Lian Wang,Yi Gong,Ting-Ting Feng,Xiong-Li Liu,Yu Cao,Ying Zhou,Wei-Cheng Yuan
Described herein is a facile and efficient methodology toward the synthesis of novel convolutamydine A-incorporated β -ionone scaffold 3 from an Aldol addition event of β -ionone to isatins via enamine Et 2 NH catalysis. Products featuring a quaternary carbon center were smoothly obtained in good yields (up to 96% yield). This protocol also represents the first construction of ionone skeleton-fused oxindole molecules, thus leading to new knowledge in the fields of both molecular complexity and diversity-oriented synthesis and the lead compound discovery. Furthermore, their biological activities against human leukemia cells K562 have been preliminarily demonstrated by in vitro assays. The results demonstrated that most of these compounds obtained by this protocol showed comparable with or even much better than the positive control of Cisplatin.
研究领域:
有机化学
·
药物化学
·
肿瘤学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Xiaodong Xu,Rui Xu,Qian Jia,Tao Feng,Qingrong Huang,Chi-Tang Ho,Shiqing Song
The volatile compounds of Volvariella volvacea mushroom were investigated by solvent assisted flavor evaporation (SAFE)/gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), combined with aroma reconstitution and omission. The results showed that a total of 63 compounds were detected after SAFE extraction. A total of 26 compounds were determined after GC-O and 17 compounds whose OAV greater than 1 were subjected to reconstitution and omission experiments. The results showed that dihydro-β-ionone, 1-octen-3-one, 1-octen-3-ol, γ-undecalactone, 3-octanol, 2-octanone, hexanal, 2-methylbutanal, camphene, carvone, 2-nonanone, and phenylacetaldehyde have been successfully identified as the key aroma compounds. More significantly, dihydro-β-ionone as a key aroma compound was first found in Volvariella volvacea mushroom.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
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.
研究领域:
水生植物学
·
分子生物学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Yunshan Liu,Jianzhong Jiang
β -ionone has a unique violet odor and good biological activity, which is an essential fragrance component and potential anticancer drug. In this paper, β -ionone was encapsulated using complex coacervation of gelatin and pectin, followed by cross-linking with glutaraldehyde . The pH value, wall material concentration, core-wall ratio, homogenization conditions, and curing agent content were investigated in the single-factor experiments. For example, the encapsulation efficiency increased with the homogenization speed, which reached a relatively high value at 13000 r/min for 5 min. The gelatin/pectin ratio (3:1, w / w ) and pH value (4.23) significantly affected the size, shape, and encapsulation efficiency of the microcapsule. The fluorescence microscope and SEM were used to characterize the morphology of the microcapsules, in which the microcapsule has a stable morphology, uniform size, and spherical multinuclear structure. FTIR measurements confirmed the electrostatic interactions between gelatin and pectin during complex coacervation . Thermogravimetric analysis (TGA) revealed that the microcapsules could maintain good thermal stability over 260 °C. The release rate of β -ionone microcapsule was only 20.6 % after 30 days at the low temperature of 4 °C. These findings provide an effective carrier to deliver flavors like β -ionone and could be useful in the fields of daily chemicals and textiles.
研究领域:
食品科学
·
材料科学
·
香料化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yuming Wei,Jixin Zhang,Tiehan Li,Mengjie Zhao,Zhenshuo Song,Yujie Wang,Jingming Ning
An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.0%, respectively. A total of 21 aroma-active compounds were identified using gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O) combined with sensomics analysis. Quantification of the 15 aroma-active compounds and calculation of odor activity values (OAVs) showed that the OAVs of sweet and floral aroma compounds increased significantly by 986.2% and 46.4%, respectively, after the optimized yellowing process. Sensory-directed aroma reconstitution and omission experiments confirmed that dimethyl sulfide, 3-methylbutanal, β -ionone, β -damascenone, geraniol, phenylacetaldehyde, and linalool were the key odorants in YT after the optimized yellowing process. Odorant addition tests further demonstrated that β -damascenone (OAV 590.4) was the main odorant for YT sweet aroma enhancement, while β -ionone (OAV 884.6) was the main odorant for YT floral aroma enhancement.
研究领域:
食品科学
·
茶叶加工学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Jie-Qiong Wang,Ying Gao,Jian-Xin Chen,Fang Wang,Yuan-Yuan Ma,Zhi-Hui Feng,Jun-Feng Yin,Liang Zeng,Weibiao Zhou,Yong-Quan Xu
Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. In this study, the effect of roasting raw materials on the formation of retort odor in green tea beverages was assessed using chemometrics and sensory evaluation. The results found that roasting could significantly reduce the concentration of specific retort odorants including theaspirane (0.260 → 0 μg/L) and linalool (−31.30 %), while significantly promoting the accumulation of Maillard reaction products including 3-ethyl-2,5-dimethylpyrazine (0 → 0.800 μg/L), 2-acetylfuran (0 → 0.104 μg/L), and norisoprenoids including α -ionone (0 → 0.059 μg/L), β -cyclocitral (28.57 %), β -ionone (82.46 %) ( p < 0.05). Sensory evaluation results indicated that moderate roasting (5 min) effectively reduced the intensity of retort odor in green tea beverages while maintaining high overall acceptability. The study provides a theoretical basis for flavor regulation in the tea beverage industry.
研究领域:
食品科学
·
风味化学
·
感官分析
·
茶叶加工
·
化学计量学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PATHOLOGY RESEARCH AND PRACTICE
·
2025
·
IF 3.2
Ting-Ting Yang,Xin-Xin Ma,Xuan Zhang,Zhen-Qing Han,Shuang Zhang,Qi Wang,Hong-Wei Dong,Jia-Ren Liu
β-Ionone (BI) has shown the potent inhibitory malignant progression of multiple tumors including gastric cancer in vitro and in vivo. However, the mechanism by which BI inhibits gastric cancer remains to be clarified, especially in ferroptosis, which is a new form of programmed cell death. The aim of this study was to investigate whether BI could induce ferroptosis in gastric cancer and the underlying mechanisms. The results manifested that BI obviously inhibited cell viability and increased the Fe 2 + level, total reactive oxygen species (ROS) and lipid ROS levels and the malondialdehyde (MDA) concentrations, but reduced the mitochondrial membrane potential (MMP) and the expression of SLC7A11 and GPX4 in MKN45 cells and AGS cells ( P < 0.05 or P < 0.01). Besides, BI also arrested cell cycle and decreased the expression of Cyclin D1 and CDK4 ( P < 0.05 or P < 0.01). Mechanistically, BI reduced the levels of β-catenin and pGSK-3β/GSK-3β in MKN45 cells and AGS cells ( P < 0.05 or P < 0.01). Nevertheless, pretreatment with lithium chloride (LiCl), an inhibitor of GSK-3β, reversed BI-induced ferroptosis and cell cycle arrested in MKN45 cells ( P < 0.05). In addition, BI effectively inhibited the growth of gastric cancer xenografts and downregulated the levels of GPX4, SLC7A11, PCNA, β-catenin and pGSK-3β/GSK-3β ( P < 0.05 or P < 0.01). Collectively, our study reveals that BI inhibits proliferation of gastric cancer cells by induction ferroptosis via the Wnt/β-catenin signaling pathway and provides a novel therapy for gastric cancer.
研究领域:
肿瘤学
·
细胞生物学
·
药理学
·
分子生物学
✓ 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）