Preliminary Studies on Flavour Volatiles in Qimen Black Tea

Three kinds of flavor enriched black tea in the world are produced from Qimen in China, Darjeeling in India and Uva in Sri Lanka. The results of analysis from the Qimen black tea showed that there are more than twenty flavour volatiles. The essential aromatic compounds are geraniol, 2,6-di-butul-l,4-benzoquinone, 2,6-di-t-butyl-4-methyl phenol, benzenemethanol, benzenethanol, linalool and linalool oxides. In Qimen black tea the aroma acquired is produced during the processing aside from the original compounds of fresh leaves.     

Biochemical analysis as a measure of dynamic equilibrium in genomic setup during processing of tea

The genetic characteristic such as ‘fermentability’ of a tea cultivar could be utilised to obtain maximum colour/bloom during manufacture of black tea. Pigment profile analysis has been used as a tool to assess the characteristic of a black tea brew. Fine plucking and optimum processing conditions are two basic requirements in producing good quality black tea. The assamica variety is characterised by linalool content while geraniol is specific in chinary clones. The higher amounts of terpenoids improved the flavour characteristic of second flush tea of north east India in general and Darjeeling in particular. Further, the surplus fatty acid degradation products lower the quality of black tea during monsoon flush. Presented at the 3rd National Symphosium on Bioorganic Chemistry, 1987, Hyderabad.     

Identification of Vitis vinifera (-)-alpha-terpineol synthase by in silico screening of full-length cDNA ESTs and functional characterization of recombinant terpene synthase

The flavour and aroma of certain Vitis vinifera grape varieties is dominated by volatile terpenes and small volatile aldehydes. Monoterpenes contribute to the final grape and wine aroma and flavour in form of free volatiles and as glycoside conjugates of monoterpene alcohols. Typical monoterpenol components of the cultivar Gewürztraminer and other aroma-rich grape varieties are linalool, geraniol, nerol, citronellol, and alpha-terpineol. In a functional genomics effort to identify genes for the formation of monoterpene alcohols in V. vinifera, a database of full-length cDNA sequences was screened in silico and yielded two clones for putative monoterpene synthases. The gene products were functionally characterized by expression in Escherichia coli, in vitro enzyme assay and gas chromatography-mass spectrometry (GC-MS) product identification as multi-product (-)-alpha-terpineol synthases.     

Optical Isomers of Linalool and Linalool Oxides in Tea Aroma

The main aroma components of oolong and black tea, linalool and four diastereomers of linalool oxides (LOs), were enantioselectively isolated by capillary gas chromatography, using a column coated with an optically active liquid phase, permethylated β-cyclodextrin.

The R/S ratio varied among linalool and LOs, and among the different types of tea, the ratio for a particular compound also being different. However, the complete patterns of R/S ratio were similar in the semi-fermented and fermented teas, respectively.

Using a specific cultivar of black tea, the R/S ratio for each of the five compounds was compared in the free state in black tea with that of an aglycone of the glycoside in fresh tea leaves or in black tea. While the e.e. values of the compounds varied, those for a specific compound were similar, except for linalool, regardless of their free or combined state.

These results show that LOs are not directly transformed from linalool, but are formed enzymatically from glycoside precursors.     

Flavor Constituents of Pouchong Tea and a Comparison of the Aroma Pattern with Jasmine Tea

The aroma constituents of the highest quality pouchong tea were characterized by GC–MS. Forty-eight components, including five newly identified compounds were characterized. GC peak area percentages of the main components in pouchong tea were compared with those of jasmine tea to differentiate compounds contributing to the aroma characteristics of pouchong tea with superior floral elegant flavor. Nerolidol, jasmine lactone, methyl jasmonate, indole, benzyl cyanide and linalool oxides were found in much higher concentration in pouchong tea than in jasmine tea. These compounds seemed to contribute to the aroma characteristics of the highest quality pouchong tea.     

Rhizosphere impacts bacterial community structure in the tea (Camellia sinensis (L.) O. Kuntze.) estates of Darjeeling,India

India contributes 28% of the world's tea production, and the Darjeeling tea of India is a world-famous tea variety known for its unique quality, flavour and aroma. This study analyzed the spatial distribution of bacterial communities in the tea rhizosphere of six different tea estates at different altitudes. The organic carbon, total nitrogen and available phosphate were higher in the rhizosphere soils than the bulk soils, irrespective of the sites. Alpha and beta diversities were significantly (p < 0.05) higher in the bulk soil than in the rhizosphere. Among the identified phyla, the predominant ones were Proteobacteria, Actinobacteria and Acidobacteria. At the genus level, only four out of 23 predominant genera (>1% relative abundance) could be classified, viz., Candidatus Solibacter (5.36 ± 0.36%), Rhodoplanes (4.87 ± 0.3%), Candidatus Koribacter (2.3 ± 0.67%), Prevotella (1.49 ± 0.26%). The rhizosphere effect was prominent from the significant depletion of more ASVs (n = 39) compared to enrichment (n = 11). The functional genes also exhibit a similar trend with the enrichment of N₂ fixation genes, disease suppression and Acetoin synthesis. Our study reports that the rhizobiome of tea is highly selective by reducing the alpha and beta diversity while enriching the significant functional genes.     

A Primeverosidase as a Main Glycosidase Concerned with the Alcoholic Aroma Formation in Tea Leaves

We isolated and characterized a primeverosidase from fresh tea leaves (Camellia sinensis var. sinensis cv. Yabukita) as a main glycosidase involved in alcoholic aroma (geraniol, linalool, benzyl alcohol, 2-phenylethanol, linalool oxides etc.) formation from their aroma precursors (β-primeverosides: 6-O-β-D-xylopyranosyl-β-D-glucopyranosides) in tea leaves.     

The distribution of immature thrips among flowers of faba beans in commercial crops and experimental plots

Numbers of eggs and larvae of thrips {Kakothrips pisivorus (Westw.)) infesting pistils of various stocks of faba beans (Viciafaba L.) were recorded in different environments. By the end of flowering in spring beans, 25 times as many flowers were infested with, on average, twice as many thrips, as at the onset of flowering in winter beans. Within each of two seasons, levels of infestation varied up to 30-fold with location. At a single location, some bean stocks were much more heavily infested (greater proportions of flowers contained thrips and/or greater numbers of thrips per infested pistil) than others. Levels of infestation were not clearly associated with the closed-flower character (cf). Stocks with lush growth were more heavily infested than those with either generally restricted growth or with terminal inflorescences (ti). Those with white flowers, long pods or cytoplasmic male-sterility were more infested than those which contrasted for these three characters. The path of the pollen tubes was blocked by eggs of thrips in less than 0–5% of flowers. Infestation had no apparent effect on the fertilisation of flowers.     

Temperature-mediated relationship between western flower thrips (Thysanoptera: Thripidae) and chrysanthemum

Modeling the effect of temperature on the sustainability of insect-plant interactions requires assessment of both insect and plant performance. We examined the effect of temperature on western flower thrips, Frankliniella occidentalis (Pergande), a generalist herbivore with a high reproductive rate, and chrysanthemum inflorescences, a high quality but relatively fixed, ephemeral resource for thrips population growth. We hypothesized that different thrips versus plant responses to temperature result in significant statistical interaction of temperature with thrips abundance and flower damage attributes over time. Experiments were conducted at five temperatures between 20.7 and 35.3 degrees C, with thrips infestation and time after infestation as main effects. Only minor, uncontrolled variations in relative humidity and light intensity may otherwise have influenced the results. High temperatures lead to an initially rapid increase in density of thrips followed by abrupt declines in abundance. The rate of floral senescence increased with temperature and thrips infestation, as indicated by a reduced fresh biomass and greater leaching of yellow pigments. Multiple regression indicated that indices of plant damage responded more directly to thrips density at low than high temperature, supporting the conclusion that temperature affected the outcome beyond what was predictable simply from differential plant and insect optima. The relative intensity of damage caused by individual thrips decreased with increasing temperature, likely caused by thrips competition and reduced survival, growth, and fecundity on depleted inflorescences. Reduced per capita damage at high temperature may be common in insects exploiting fixed plant resources that exhibit an accelerated rate of deterioration at high temperatures.     

真菌侵染引发的茶树内源糖苷酶基因差异表达

通过探讨顺-3-己烯醇、芳樟醇氧化物、芳樟醇、水杨酸甲酯、香叶醇、苯甲醇和苯乙醇7种茶叶游离态香气组分和糖苷类香气前体对茶炭疽病菌、茶云纹叶枯病菌、茶轮斑病菌和茶赤叶斑病菌4种致病菌的抑制作用,以及真菌侵染引发的茶树（Camellia sinensis）内源β-樱草糖苷酶、β-木糖苷酶、β-葡萄糖苷酶I、β-葡萄糖苷酶II、β-葡萄糖基转移酶基因的表达差异,结果表明：7种游离态香气组分和糖苷类香气前体对4种致病菌均有明显的抑制作用,其中香叶醇的抑制作用最强,在浓度为0.1mg.mL-1时即对茶炭疽病菌的抑制率达到100%。实时定量PCR结果显示：真菌侵染可不同程度诱导茶树内源糖苷酶和β-葡萄糖基转移酶基因的表达上调,且上调多发生于染病初期。     

Infestation of Chocolate-based Products: Insects Responsible and Origins of Contamination

In response to on-going consumer complaints regarding insect infestation of chocolate-based products manufactured at a factory in southern Australia, research was undertaken to determine the insects responsible for infestation and locate the points along the manufacture/distribution network where insect pests were most likely to be entering the produce. Phycitine moths were responsible for almost all cases of product infestation, with most infestation occurring after goods had been packaged. Methods of identifying storage environments suspected of unknowingly harbouring phycitine populations or of regularly handling infested goods are discussed. the detrimental consequences for the manufacturer, and for the processed food industry in general, of the presence of stored product insects in wholesale and retail outlets are also considered.     

Flavor of Black Tea

In comparing the aroma concentrates from various types of black tea by the use of gas chromatography (GLC), differences of aroma pattern were recognized among these black tea of Ceylon, India, Peru, Formosa and Japan.

One of the typical differences, by which the variety would be characterized, appeared in the proportion of linalool (include its oxides) to geraniol and phenylethanol. Furthermore the ratio of the total area of peaks before and after linalool seemed to have some relation with the variety of black tea.

Also, top note of black tea aroma was compared by head space vapor analyses.     

Positive association between thrips and spider mites in seedling cotton

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Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active substances, which are vital for the complex flavour of beer. In order to obtain insight into the influence of high-gravity brewing and fermentation temperature on flavour formation, we analysed flavour production and the expression level of ten genes (ADH1, BAP2, BAT1, BAT2, ILV5, ATF1, ATF2, IAH1, EHT1 and EEB1) during fermentation of a lager and an ale yeast. Higher initial wort gravity increased acetate ester production, while the influence of higher fermentation temperature on aroma compound production was rather limited. In addition, there is a good correlation between flavour production and the expression level of specific genes involved in the biosynthesis of aroma compounds. We conclude that yeasts with desired amounts of esters and higher alcohols, in accordance with specific consumer preferences, may be identified based on the expression level of flavour biosynthesis genes. Moreover, these results demonstrate that the initial wort density can determine the final concentration of important volatile aroma compounds, thereby allowing beneficial adaptation of the flavour of beer.     

The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates

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