JOURNAL OF FOOD QUALITY
·
2017
·
IF 0.968
Jian-Xia Shen,Mohammad M. Rana,Guo-Feng Liu,Tie-Jun Ling,Margaret Y. Gruber,Shu Wei
Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived ()-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
高影响因子
JOURNAL OF APPLIED ENTOMOLOGY
·
2012
·Vol. 137
·期 6
·462-468
·
IF 1.311
P Gu,C.-L. Peng,J. Li,C.-H. Feng,P. Li,Y.-J. Du
Field studies using the synthetic sex pheromone of Trichophysetis cretacea , a trinary blend of ( Z )-11-hexadecenyl acetate ( Z 11-16:OAc), ( Z )-11-hexadecenal ( Z 11-16:Ald) and ( Z )-11-hexadecenol ( Z 11-16:OH), were performed in Sichuan to determine operational parameters for detection and control, such as dispenser type, blend ratio, dosage, and trap type, height and density. Of three pheromone dispensers tested, grey halo-butyl isoprene elastomeric septa were significantly more effective than polyvinyl chloride capillary tubing or silicone rubber septa. The ratio of the three components in the blend significantly affected moth catch. In the halo-butyl isoprene septa, the most effective ratio was 5 : 2 : 1 Z 11-16:OAc: Z 11-16:Ald: Z 11-16:OH. Sticky wing traps caught significantly more moths than water, noctuid moth or cone funnel traps. The most effective height at which wing traps were hung was 20 cm above the jasmine plants. Optimum trap density was 45 traps per hectare. Addition of volatile jasmine compounds did not increase the attractiveness of the sex pheromone. A dosage of 50 μg Z 11-16:OAc per lure was most effective in the autumn weather conditions of Quanwei. These data provide sufficient information to develop effective protocols for using the T. cretacea pheromone to detect and monitor this pest in the jasmine fields.
研究领域:
昆虫学
·
农业害虫防治
✓ 已验证
DOI
高影响因子
JOURNAL OF ECONOMIC ENTOMOLOGY
·
2012
·Vol. 105
·期 5
·1566-1572
·
IF 1.699
Peng Cheng-Lin,Gu Ping,Li Juan,Chen Qi-Yu,Feng Chuang-Hong,Luo Huai-Hai,Du Yong-Jun
The jasmine bud borer Trichophysetis cretacea (Butler) (Lepidoptera: Crambidae) is an important agricultural pest of jasmine flowers Jasminum sambac in China. The extract from the pheromone gland of the female moth was analyzed by gas chromatography coupled to mass spectroscopy (GC-MS). (Z)-11-hexadecenyl acetate (Z11–16:Ac), (Z)-11-hexadecenal (Z11–16:Ald), and (Z)-11-hexadecenol (Z11–16:OH) were identified as the probable sex pheromone components. The electroantennogram (EAG) bioassay confirmed the results from the chemical analysis. Field bioassays conducted in the late summer and fall in Quanwei, Sichuan, China, showed that the synthetic chemical blend of Z11–16:Ac, Z11–16:Ald, and Z11–16:OH was highly attractive to male T. cretacea moths, and none of the three components was attractive by itself. All three components were necessary and the ratio of the three was critical. The highest number of male moths was captured when the ratio of Z11–16:Ac: Z11–16:Ald:Z11–16:OH was 10:10:1 at a dosage per lure of 200 μg Z11–16:Ac. The binary mixture of 200 μg Z11–16:Ac and 25 μg Z11–16:OH captured a number of Nymphicula mesorphna (10.3 ± 4.4). The results indicate that traps with synthetic pheromone lures can be used to monitor jasmine bud borer populations in the field and potentially to control this pest.
研究领域:
昆虫学
·
农业害虫防治
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wenyuan Pang,Qinyuan Fu,Caixia Xu,Chunyan Zhang,Lu Wang,Shoujing Zheng,Jie Pang,Jiebo Chen
The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). 179 and 73 volatile compounds were identified by HS-SPME-GC–MS and HS-GC-IMS. 18 key differential compounds were selected using multivariate statistical analysis, OAV, and ROAV, while 8 key compounds highly positively correlated with the aroma of jasmine tea infusions were identified through PLSR analysis. Methyl benzoate and benzyl alcohol were recognized as key compounds for assessing the durability of tea leaves by plotting the trend of the decay rate of OAV values. The findings offer novel insights into grading jasmine tea and direct enterprises on improving aroma quality throughout the processing of jasmine tea.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Open Chemistry
·
2019
·Vol. 17
·期 1
·841-848
·
IF 1.512
Xiao-Fang Hu,Zong-Bao Ding,Yue Chen,Jiang-Fu Luo,Jian-Min He,Tian-Peng Yin
Flower teas are widely consumed across the world because of their beneficial health effects. The antioxidant activities of methanol extracts from ten common flower teas in China were evaluated using four antioxidant assays. The total phenolic (TPCs) and total flavonoid contents (TFCs) were also investigated. Most of these flower teas exhibited potent antioxidant effects, of which rosae rugosae flos exerted the strongest antioxidant effects in four assays. Rosae rugosae flos also exerted the highest TPC, while fragrans showed the highest TFC. Correction analysis indicated that phenolics play a key role in the antioxidant effect of flower teas, while flavonoids were poorly correlated with antioxidant activity. The results supported the consumption of flower teas as functional foods and their application as sources of natural antioxidants in the food industry.
研究领域:
食品科学
·
药理学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2018
·Vol. 83
·期 11
·2718-2732
·
IF 2.018
Huanhuan Li,Liyong Luo,Mengjun Ma,Liang Zeng
Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid-phase microextraction method combined with gas-chromatography mass-spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents. The quantitative descriptive analysis (QDA) and traditional sensory analysis (TSA) were used to evaluate its aroma quality and the correlation analysis between QDA and characteristic aroma compounds was carry out to analyze the specific contribution of characteristics to sensory quality. The GC/MS results showed that 130 aroma components and 20 characteristics were identified in 6 tea samples and more new volatile components appeared and less original volatile components disappeared in traditional scenting process (TSP) compared with continuous scenting process (CSP). The QDA and TSA results showed that TSP samples had better “overall” and “jasmine” than CSP samples. The correlation analysis between QDA and characteristics showed that nerolidol and methylbenzoate were related to “overall,” linalool and methyl anthranilate to “jasmine,” and decanal and benzeneacetaldehyde to “sweet floral,” “roasted,” and “fermented.” This study suggested that TSP is a favorable scenting process for black tea, and QDA is an objective and digital sensory evaluation method for jasmine scented black tea. Practical Application Compare the effect of scenting technology on the aroma quality of jasmine scented black tea based on sensory analysis and chemical analysis, and suggested a favorable scenting process for processing jasmine scented black tea with better qualities. Explore the correlation between aroma composition and specific aroma properties to provide some useful information about guiding the scenting process to acquire a product with target aroma qualities. And the application of QDA for evaluation of jasmine scented black tea was better for consumers to understand the quality attributes of product.
研究领域:
食品科学
·
化学分析
·
感官评价
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Plants-Basel
·
2021
·Vol. 11
·期 1
·13
·
IF 3.935
Yuting Wang,Hongliang Zhang,Chao Wan,Xian He,Jinfeng Huang,Meiling Lyu,Yuan Yuan,Binghua Wu
Volatile benzenoid compounds are found in diverse aromatic bouquets emitted by most moth-pollinated flowers. The night-bloomingJasminum sambacis widely cultivated worldwide in the tropics and subtropics for ornamental and industrial purposes owing to its fragrant flowers. Benzylacetate is a characteristic constituent in jasmine scent which makes up to approximately 20–30% of the total emission in the headspace or extract, but the biosynthesis enzymes and the encoding genes have not yet been described. Here, we identify two cytosolic BAHD acyltransferases specifically expressed in the petals with a positive correlation closely to the emission pattern of the volatile benzenoids. Both JsBEAT1 and JsBEAT2 could use benzylalcohol and acetate-CoA as substrates to make benzylacetate in vitro. The recombinant GST-JsBEAT1 has an estimated apparentKmof 447.3 μM for benzylalcohol and 546.0 μM for acetate-CoA, whereas in the instance of the His-JsBEAT2, theKmvalues are marginally lower, being 278.7 and 317.3 μM, respectively. However, the catalytic reactions by the GST-JsBEAT1 are more efficient than that by the His-JsBEAT2, based on the steady-statekcatparameters. Furthermore, ectopic expression of JsBEAT1 and JsBEAT2 in the transgenicP. hybridaplants, driven by a flower-specific promotor, significantly enhances the biosynthesis of benzylbenzoate and benzylacetate, as well as the total VOCs.Keywords:Jasminum sambac;Oleaceae;BAHD acyltransferases family;benzyl alcohol O-acetyltransferase (BEAT);enzyme kinetics;floral scent;benzenoid;benzyl acetate
研究领域:
植物生物化学
·
分子生物学
·
酶学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2020
·Vol. 25
·期 2
·380
·
IF 3.267
Shuyan Wang,Feng Zhao,Wenxi Wu,Pengjie Wang,Naixing Ye
Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with theJasminum sambacflower repeatedly. Both the total amount and composition of volatiles absorbed from theJasminum sambacflower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatography-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data analysis is conducted. Consequently, specific VOCs with a positive or negative correlation to the grades are screened out. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea.Keywords:Chinese jasmine tea;tea grade;volatile organic compounds;electronic nose (E-nose);automatic thermal desorption-gas-chromatography- mass spectrometry (ATD-GC-MS);multivariate statistical analysis
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Natural Product Communications
·
2020
·
IF 0.468
Dongli Li,Xiaodan Tang,Chang Liu,Huifang Li,Shuzhen Li,Shili Sun,Xi Zheng,Panpan Wu,Xuetao Xu,Kun Zhang,Hang Ma
Published data from in vitro assays support the anti-inflammatory effects of jasmine (Jasminum grandiflorum Linn.) but limited studies are reported in animal models. Herein, the anti-inflammatory effects of jasmine flower extracts (JFEs) including ethanol extract (JF-EE), petroleum ether extract (JF-PEE), ethyl acetate extract (JF-EAE), and n-butanol extract (JF-BE) were evaluated in a mouse ear edema model. Acute mouse ear skin inflammation was induced by tetradecanoylphorbol acetate (TPA; 125 µg/mL) and then treated with JFEs (100 mg/mL) or dexamethasone (DEX; 6.25 mg/mL; as a positive control). Jasmine flower extracts alleviated ear edema by reducing TPA-increased ear thickness and ear weight by 30.8% to 64.1% and 24.0% to 47.1%, respectively, whereas DEX showed comparable activity (by 71.8% and 49.1%, respectively). Their anti-inflammatory effects were supported by data from the immunohistochemical assays. Jasmine flower extracts reduced the inflammatory cells (from 5.5- to 9.5-fold) and the expressions of inflammation related enzymes including cyclooxygenase-2 and inhibitor of kappa-B kinase (from 1.9- to 2.8-fold and from 7.1- to 11.0-fold, respectively). Findings from this study showed that JFEs were able to ameliorate TPA-induced mouse skin inflammation. However, future studies on the underlying mechanisms of jasmine flower’s anti-inflammatory effects are warranted.
研究领域:
药理学
·
炎症研究
·
天然产物
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2653
·
IF 4.7
Zhiwei Hou,Ziyue Chen,Le Li,Hongping Chen,Huiyuan Zhang,Sitong Liu,Ran Zhang,Qiyue Song,Yuxuan Chen,Zhucheng Su,Liying Xu
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac,Osmanthus fragrans,Michelia alba, andRosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool,β-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-β-ionone,γ-decalactone, and dihydro-β-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-β-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing.
研究领域:
食品科学
·
分析化学
·
农学
·
植物科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）