BMC PLANT BIOLOGY
·
2025
·Vol. 25
·期 1
·1-20
·
IF 4.8
Sun Meiyu,Han Baocai,Xiao Jianhua,Yu Haiyan,Jia Yinli,Yuan Shuhai,Yao Juan,Xing Quan,Wu Dongqi,Sun Guofeng,Zhang Jinzheng
Background Hemerocallis middendorffii is a kind of high quality ornamental plant with strong cold resistance, pleasant aroma, and gorgeous floral color. Hemerocallis is one of the three internationally recognized perennial flowers that has huge demand in the flower market. However, little is known about the floral scent and color biosynthesis in daylily due to the large genome size. Results We reported here a high-quality chromosome-scale genome of H. middendorffii which was a native daylily in China. Using PacBio HiFi and Hi-C sequencing technologies, we assembled a chromosome-level genome of 4.10 Gb with a contig N50 of 12.81 Mb. We identified 65,536 protein-coding genes across the 11 chromosomes. We employed a combination of genomic, transcriptomic, and metabolomic approaches to investigate mechanisms behind the floral scent and color biosynthesis in daylily. The main terpenoids contributing to floral fragrance were linalool, 3-carene, nerolidol, and α-farnesene, while carotenoids and anthocyanidins were the main components of floral color. These traits could be stably inherited by their hybrid progenies, and some of them exhibited heterosis. Through Weighted Gene Co-expression Network Analysis (WGCNA) analysis, we identified two modules MEblueviolet and MEgreenyellow related to terpenoids (floral scents) and carotenoids (floral colors) biosynthesis. The 10 hub genes including DXS , MVD , MVK , DXR , LCYBs , Z-ISO , CYPs , and JAS were screened by network construction. The results of qRT-PCR analysis showed that these hub genes were significant differentially expressed in daylily samples, and these results were basically consistent with the relative transcript levels of RNA-seq. Conclusions This study not only provides new insights into the molecular mechanisms of floral scent and color, but also lays a foundation for subsequent research on key gene functions and molecular breeding in Hemerocallis .
研究领域:
植物学
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遗传学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 10
·1696
·
IF 5.1
Xiongyuan Si,Hao Zuo,Penghui Li,Ye Tan,Mangmang Tan,Zhihui Chen,Changsong Chen,Taolin Chen,Zhonghua Liu,Jian Zhao
Flower-scented teas become increasingly popular to new generations, due to their infused floral essences of diverse volatile compounds and additional health functions. Flower-scented teas have significantly broadened the spectrum of aroma perception, intensity, and longevity. Here,Chimonanthus praecoxflowers were used to scent tea dhools to create different Chimonanthus teas with strong and characteristic aromas. The dynamic absorption of aromas by three tea dhools, and aroma compatibility in three flower-scented teas, and the aroma retention in Chimonanthus teas during storage were investigated. At least twelve aroma compounds were selectively absorbed by three tea dhools, with seven compounds, pulegone, 3-phenylpropanol, (E)-cinnamaldehyde, cinnamyl alcohol, γ-phenylpropyl acetate, (E)-isoeugenol, and (E)-cinnamyl acetate, commonly absorbed to three Chimonanthus teas. The different absorption preferences to floral volatiles and absorption capacity of three tea dhools could be related to their surface structures and trichome conditions. Linalool, phenylmethyl acetate, and methyl salicylate as significant volatile components were substantially enhanced for both Chimonanthus flowers and tea dhools, thereby augmenting the floral bouquet of Chimonanthus tea. After 56 days of storage, alcohol volatiles emerged as the predominant volatile types, although esters are the major contributors to the aroma of freshly prepared Chimonanthus teas.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qiuyan Liu,Wenjing Huang,Caiyan Sheng,Yida Wu,Mingxia Lu,Tiehan Li,Jixin Zhang,Yuming Wei,Yujie Wang,Jingming Ning
Large-leaf yellow tea (LYT) is processed from both leaves and stems, resulting in a distinctive rice crust–like aroma. Tea stems may contribute differently to the aroma of LYT than leaves. This study aimed to clarify the specific contribution of stems to LYT. The volatile compounds in different components of LYT were extracted and analyzed using a combination of headspace solid-phase microextraction and stir bar sorptive extraction coupled with gas chromatography-olfactory-mass spectrometry. The results revealed high concentrations of compounds with roasty attributes in stems such as 2-ethyl-3,5-dimethylpyrazine (OAV 153–208) and 2-ethyl-3,6-dimethylpyrazine (OAV 111–140). Aroma recombination and addition experiments confirmed that the roasty aroma provided by stems plays a pivotal role in the formation of the distinctive flavor of LYT. This study offers novel insights into the contribution of stems to the aroma of LYT, which can be used for processing and quality enhancement of roasted tea.
研究领域:
食品科学
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茶叶加工学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2025
·Vol. 26
·期 7
·3176
·
IF 4.9
Jiangchao Zhang,Weihua Ma,Yue Zhang,Surong Lu,Chaoying Zhang,Huiting Zhao,Yusuo Jiang
Honeybee olfaction can influence foraging behavior and affect crop pollination. Odor-binding proteins play a vital role in honeybee olfactory perception. A previous study based on the antennal transcriptome ofApis mellifera ligusticain melon and tomato greenhouses revealed thatAmelOBP2is highly expressed. Therefore, we aimed to further investigate the olfactory recognition mechanism of honeybees by detecting the expression levels and binding ability of AmelOBP2 to floral volatiles of melon and tomato flowers. The results show thatAmelOBP2mRNA was highly expressed in the antennae of honeybees, and its protein expression was highest in the antennae at 20 days of age and was higher in the melon greenhouse. The binding ability of AmelOBP2 to floral volatiles of melon was stronger than that of tomato. AmelOBP2 had a stronger binding ability with aldehydes in melon floral volatiles and with terpenes and benzenes in tomato floral volatiles. After feeding with siRNA, the electroantennogram response of honeybees to E-2-hexenal, E-2-octenal, and 1-nonanal decreased markedly, confirming the role of AmelOBP2 in the recognition of melon and tomato floral volatiles. These results elucidate the molecular mechanisms underlying honeybee flower-visiting behavior and provide a theoretical reference for regulating the behavior of honeybees using plant volatiles.
研究领域:
昆虫学
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分子生物学
✓ 已验证
DOI
PubMed
高影响因子
Horticulture Research
·
2025
·
IF 8.5
Zhang Yiyang,Zhang Yuhan,Zhang Andong,Tian Qiurui,Yang Bin,Wei Likun,Wu Wei,Zhu Ting,Zhou Zhiwei,Wang Jiaqi,Liu Zhibin,Tang Wei,Xiao Haijun,Liu Mingchun,Li Tao,Sun Qun
Epiphyllum oxypetalum, a renowned ornamental species in Cactaceae, releases attractive fragrance during its infrequent, transient and nocturnal blooms. However, the floral fragrance composition and biosynthesis remain largely unexplored. Employing volatilomics, transcriptomics and biochemistry, we systematically characterized the composition, emission dynamics and biosynthesis of the floral scent of E. oxypetalum. The floral scent composition of E. oxypetalum was highly dynamic. Starting after 20:00 local time, volatile emission increased 200-fold within six hours. At full bloom, geraniol accounted for 72.54% of the total emission, followed by benzyl alcohol (12.96%) and methyl salicylate (3.75%). These scents predominantly originated from petals and sepals. Transcriptomic analysis and inhibition assays using pathway-specific inhibitors revealed that the mevalonate pathway was the precursor source for geraniol biosynthesis. Functionally characterized cytosol localizing geraniol synthase EoTPSa1 was the key enzyme responsible for geraniol biosynthesis. Together, these findings pinpointed a cytosolic biosynthetic route for the major scent volatile geraniol in E. oxypetalum. Our study provides new insights into the emission dynamics and biosynthesis of E. oxypetalum floral scents. In particular, we demonstrated a distinctive mevalonate pathway-based geraniol biosynthetic pathway, which may hold potential for the development of novel perfume products.
研究领域:
植物学
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生物化学
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DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2023
·Vol. 38
·期 2
·73-82
·
IF 2.6
Jiaying Gu,Ming Liu,Lin Li,Lulu Zhou,Lei He,Weijun Deng,Jing Hu
The leather with the long-lasting fragrance is critical for functional leather commodities but limited by poor temperature durability, low loading capacity and inferior flexural resistance. Herein, we develop a novel double-shell fragrance release system via both interfacial polymerization and freeze inducement. Osmanthus fragrance (OF) was encapsulated with polyurethane (PU) and silk fibroin (SF), the double-shell microcapsules with remarkable stability and enhanced sustained release property can be prepared. The OF@PU/SF microcapsules had well-defined spherical shape with an average diameter of 5.21 μm measured by Scanning Electron Microscopy (SEM), which was larger than the single-shell microcapsules (OF@SF) with the size of 1.70 μm. The thermogravimetric analysis (TGA) indicated that the OF loading capacity (LC) of OF@PU/SF microcapsules was 51.7%. Furthermore, the sustained release measurements by UV–vis absorption spectra clarified that 22.9% OF released from OF@PU/SF microcapsules during 30 days, lower than 36.7% of OF@SF microcapsules, much less than nearly 100% of free OF. Finally, the OF@PU/SF microcapsules were applied in leather finishing to efficiently improve the odour of the leather. The aromatic leather possessed sustained aroma with great stability enabling high temperature durability and flexural resistance property.
研究领域:
材料科学
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皮革化学
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芳香化学
✓ 已验证
产品关联
DOI
高影响因子
ACS Sustainable Chemistry & Engineering
·
2023
·
IF 8.4
Lulu Zhou,Yujia Huo,Yajun Cheng,Wei Guang,Xinyi Sun,Weijun Deng,Jing Hu
Encapsulation of fragrance in micro/nanocapsules can preserve its own unique aroma in harsh environments and is the main way for leather perfuming to cover the peculiar odor of traditional leather products. Despite the success of post loading fragrance, limited consideration has been given to the tedious preparation procedures and the unacceptable loading efficiency. Herein, a highly efficient and straightforward one-pot loading method was developed to prepare osmanthus fragrance-silica nanocapsules (OF-SiO2 NCs) via hydrolysis and condensation reactions. The particle size could be easily controlled from 158 to 1063 nm with an OF loading efficiency of 10.2–18.7%, as desired by changing the solute content or altering the reaction temperature. Simultaneously, the above factors were found to affect the degree of ordered mesopores by promoting either the self-assembly of the surfactant–silica micelles or the condensation of the silica. The developed OF-SiO2 NCs were applied to perfume the cow leather-wet blue and sheep leather-dyed crust, which improved obviously the smelly odor. Moreover, up to two weeks of aromatic fragrance sustained release gave evidence of the highly incense retention time. These features highlight the potential use of OF-SiO2 NCs for aromatic leather products.
研究领域:
材料科学
·
香料化学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 9
·2809
·
IF 4.927
Qi-Ting Fang,Wen-Wen Luo,Ya-Nan Zheng,Ying Ye,Mei-Juan Hu,Xin-Qiang Zheng,Jian-Liang Lu,Yue-Rong Liang,Jian-Hui Ye
Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents. ‘Chunyu2’ green tea contained the highest content of total volatiles (134.75 μg/g) among green tea samples, while ‘Jinguanyin’ black tea contained the highest content of total volatiles (1908.05 μg/g) among black tea samples. The principal component analysis study showed that ‘Chunyu2’ and ‘Jinguanyin’ green teas and ‘Chunyu2’ black tea were characterized by the abundant presence of certain alcohols with floral aroma, while ‘Jinguanyin’ black tea was discriminated due to the high levels of certain alcohols, esters, and aldehydes. A total of 27 shared volatiles were present in different tea samples, and the contents of 7 floral odorants in dry teas had correlations with those in fresh tea leaves (p< 0.05). Thus, the tea cultivar is crucial to the floral scent of dry tea, and these seven volatiles could be promising breeding indices.Keywords:floral scent;tea cultivars;processing;volatiles;alcohols;principal component analysis;co-expression analysis
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yujie Wang,Nanfeng Liu,Tianzi Yu,Jing Gao,Yulin Fan,Wenya Wang,Junhan Wang,Yida Wu,Jixin Zhang,Jingming Ning
Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for green tea with flowery-like aroma were designed using spreading time, fixation time and drying temperature as three factors designed by response surface methodology (RSM), and the response value of aroma sensory evaluation score. The volatiles in batches of tea samples were analyzed by GC–MS. The optimal quality was obtained with a flowery-like aroma by RSM under a spreading time of 8.97 h, fixation time of 162.3 s, and drying temperature of 103.32 °C. GC-O and odor activity values further revealed floral-like volatiles, including decanal, linalool oxide, β -lonone, geraniol, ( Z )-jasmone, linalool, nonanal, and benzeneacetaldehyde. The recombination of these floral volatiles confirmed the consistency with the floral green tea. Furthermore, the extending spreading duration (8–10 h), reducing fixation duration (160–190 s), and increasing drying temperature (100–115 °C) promote their accumulation in green tea. This study provides new perspectives for the precise enhancement of floral odorants for green tea.
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
Plants-Basel
·
2023
·Vol. 12
·期 2
·308
·
IF 4.5
Ting Li,Xi Zhao,Xueli Cao
Prunus mumeis a traditional Chinese plant with high ornamental and application values due to its very early blooming and unique fragrance. Long-term breeding and cultivation have resulted in a variety ofP. mumeblossoms and have made their exploitation more possible. Existing studies on the volatile metabolome and aroma ofP. mumeblossoms are limited. In this study, six extensively planted cultivars ofP. mumeblossoms, including Gulihong (GLH), Yudie (YD), LvE (LE), Dongfang Zhusha (DFZS), Jiangmei (JM), and Gongfen (GF), were investigated for their differences in terms of volatile metabolome, as well as their aroma characteristics based on the strategies and methods of metabolomics. The volatile metabolites were analyzed using HS-SPME-GC-MS technique. A total of eighty-nine compounds were detected and sixty-five of them were tentatively identified, including thirty-seven phenylpropanoids/benzenes, seventeen fatty acid derivatives, ten terpenoids, and one other compound. YD contains the most volatile metabolites in terms of number and amounts, which impart more abundant aromas to this cultivar. Fifteen differential compounds were screened through the untargeted metabolic analysis of twenty-nine samples by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA), while nine compounds were screened based on the odor activity value (OAV) analysis of the sixty-five identified compounds. GLH and GF, JM and LE were found to be more similar to each other based on chemometrics analysis of both volatile contents and OAVs, while YD and DFZS were markedly different from other cultivars. Six main metabolites, including benzaldehyde, methyl benzoate, benzyl acetate, eugenol, (E)-cinnamic alcohol, and 4-allylphenol, together with 2-nonenal, 3,4-dimethoxytoluene, and trans-β-Ionone were screened as differential compounds, owing to their higher contents and/or lower olfactory threshold, which endow an almond, cherry, phenolic, wintergreen, cananga odorata, floral, jasmine, hyacinth, cinnamon, clove, woody, medicinal, and violet fragrance to each variety, and greatly contribute to the aroma differences of six cultivars ofP. mumeblossom.Keywords:aroma;HS-SPME-GC-MS;Prunus mumeblossom;untargeted metabolomics;volatile metabolome
研究领域:
植物学
·
代谢组学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xuewei Jia,Yuan Gao,Hui Xi,Chun Cui,Xiao Yang,Baojiang He,Chunping Xu,Mingqi Gao,Tianxiao Li
In this study, a flavor imitation method for Osmanthus fragrans aroma was developed using molecular docking screening and odor activity value (OAV) analysis. A screening range of 41 volatile compounds was defined through headspace solid‒phase microextraction (HS‒SPME) analysis of O. fragrans flowers and gas chromatography‒mass spectrometry (GC‒MS) determination of its essential oil. Molecular docking was performed using these compounds with ten chosen olfactory receptors (ORs) related to floral aroma, and a screening heat map was constructed by the cluster analysis of molecular docking energy. A total of 10 key flavor compounds located in the lower half of the heatmap were screened out in combination with OAV analysis, including linalool oxide, hotrienol, linalool, β -ionone, γ-decanolactone, geraniol, theaspirane, α -ionone, phenylethyl alcohol, and dihydro- β -ionone. The flavor imitation concentrations of the key flavor compounds were calculated on the basis of their peak areas in HS-SPME-GC‒MS and standard curves, which were also verified via an omission test. Sensory evaluation suggested that the recombination sample coating on the packaging papers was highly similar to the odors of natural O. fragrans flowers, which was also confirmed by electronic nose measurements and HS-SPME-GC‒MS. This study provides a fast and easy method for flavor simulation based on molecular docking screening.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Renliang Zhao,Hengbin Yao,Ziyan Hou,Qiongqiong Zhou,Mengyao Zhao,Chunlai Wu,Lipan Zhang,Chao Xu,Hui Su
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remain unclear. In this study, the FBT sample with the optimal FA characteristics was selected from 29 FBTs. Then, 19 components with OAV ≥ 1 were identified as the odorants involved in the FA formation. The aroma recombination test suggested that the FA was potentially produced by the synergistic interplay among the 15 key odorants, including ( E,E )-2,4-heptadienal, ( E,E )-2,4-nonadienal, ( E )-2-nonenal, ( E,Z )-2,6-nonadienal, ( E )-2-octenal, ( E )- β -ionone, 4-ketoisophorone, dihydroactinidiolide, ( E )- β -damascenone, 1-octen-3-ol, linalool, geraniol, heptanal, hexanal, and phenylacetaldehyde. And, the synergistic effects between them were preliminarily studied by aroma omissions, such as modulatory effects, masking effects, compensatory effects, and novelty effects, ultimately contributing to the FA. In all, this work helps us better understand the formation of the FA and provides a basis for the improvement of FBT production technology.
研究领域:
食品科学
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农学
·
化学
✓ 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）