Volatile Flavor Components of ZINGIBERIS RHIZOMA (Zingiber officinale Roscoe)

The toxicity of dimethyl sulfoxide (Me₂SO) was examined in HeLa cells cultured at 37°C for up to 72 hr. The growth of the cells was measured by a colorimetric method with the use of 3-(4, 5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), which gave good correlation between the cell number and the color development from the reduction of MTT under suitable conditions. When the initial number of cells was 3 × 10⁴/ml, Me₂SO at 1% or less had no apparent effect on prolifiration for up to 48 hr of incubation, but in longer incubations, cell growth was repressed. When the initial number of cells was 3 × 10⁵/ml, the effect of Me₂SO was similar.     

Volatile Flavor Components of Watermelon (Citrullus vulgaris)

Volatile flavor components of watermelon fruit (Citrullus vulgaris) were obtained by distilling juice under reduced pressure and extracting the resulting distillate with Freon-11. The volatiles were separated into acidic and neutral fractions and then analyzed by gas chromatography and gas chromatography-mass spectrometry.

Fifty-two compounds were found for the first time as flavor components of watermelon. Among them, the following compounds have not been previously reported as naturally occurring flavor components: 4-oxononanal and 2-hydroxy-, 2-pentyloxy-, 2-hexyloxy-, 2-octyloxy-, 2-nonyloxy-, 2-[(Z)-3-noneyloxy]-, 2-[(Z)-2-nonenyloxy]-, 2-[(Z,Z)-3,6-nonadienyloxy]-, 2-benzyl-oxy-, and 2-phenetyloxy-5-pentyltetrahydrofurans.     

Volatile Flavor Components of Kumazasa (Sasa albo-marginata)

The volatile flavor components of Kumazasa (Sasa albo-marginata) were studied by headspace and steam distillation analyses. Thirty nine and 90 components were identified in the headspace and steam distillation concentrate respectively by GC and GC-MS. The identified components include 7 hydrocarbons, 23 alcohols, 14 aldehydes, 8 ketones, 17 phenols and 14 acids.

The components which are believed to contribute to the characteristic flavor of Kumazasa are deduced to be: 1-penten-3-ol, trans-2-hexenal, 1-hexanol, cis-3-hexen-1-ol, cyclohexanol, α-ter-pineol, 4-octanolide and β-ionone.     

Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction

The aqueous extract of dried bonito (Katsuobushi) was distilled under reduced pressure. The resulting distillate with diethyl ether and the extract was separated into acidic, phenolic, basic and neutral fractions. The neutral fraction was further fractionated into ten sub-fractions by silica gel column chromatography. All these sub-fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.

One hundred and sixty-five compounds were identified and 12 compounds were tentatively identified from the neutral fraction. Among them, 111 compounds were newly identified as flavor components of Katsuobushi.     

凹叶木兰萌枝更新及其在物种保存中的意义

研究了凹叶木兰(Magnolia sargentiana Rehder & Wilson)野外生存现状及萌枝更新状况.结果表明,凹叶木兰自然更新差,有性繁殖率低,萌枝更新是重要的繁殖方式.萌枝更新主要包括根颈萌枝、残桩萌枝、机会萌枝、根糵萌枝4种方式.萌枝是凹叶木兰适应自然或人为干扰的更新机制,通过萌枝更新使得个体生活史在逆境中得以延续,从而维持种群动态.通过研究凹叶木兰萌枝更新方式并结合其它古老植物的营养繁殖方式认为,古老植物能够在古环境变化以及地质演变中生存下来,营养繁殖(萌枝更新)可能起着重要作用.     

Shoyu (Soy Sauce) Flavor Components: Neutral Fraction

From the vacuum distilled volatiles of shoyu, a neutral fraction was obtained. Shoyu was also directly extracted with dichloromethane and then the extract was separated into ten (A~J) fractions. The J fraction was a neutral one. The J fraction was further separated into twelve fractions by liquid column chromatography. All fractions obtained were analyzed by gas chromatography and combined gas chromatography-mass spectrometry. Consequently, 142 components were identified, 82 of which have not been reported previously as volatile constituents of shoyu. The identified compounds were 37 hydrocarbons, 22 alcohols, 22 carbonyls, 22 esters, 12 furans, 6 sulfurous compounds, 1 pyrone, 5 phenols, 1 furanone, 1 acid, 1 lactone and 12 other compounds. From the results of quantitative analysis and organoleptic evaluation, phenylacetal-dehyde is considered to be most important in the neutral fraction.     

Volatile Flavor of Black Tea

The first effluent of essential oil of black tea in the gas chromatographic analysis is important for characterizing black tea flavor. The isolation and identification of main unknown components were conducted by means of gas chromatography, and also by infrared spectra and ultraviolet spectra. Ethylacetate, ethylalcohol and β-myrcene were identified as the increasing compounds during fermentation. cis-β-Ocimene and trans-β-ocimene were also identified only in completely manufactured black tea. These three terpenoid hydrocarbons are newly found constituents of essential oil of black tea and are supposed to contribute considerably to the black tea flavor.     

Volatile Flavor of Black Tea

The volatile components extracted from fresh tea leaf, fermented leaf and black tea were analysed by gas chromatography.

Quantitative difference in the composition of essential oils was observed between fresh leaf and manufactured black tea; the former was rich in alcohols, whereas the latter in aldehydes and acids.

During fermentation process the following components mainly brought about changes: n-capronaldehyde (4.1 times after fermentation for 3hrs.), trans-2-hexen-l-al (13.2 times) and cis-3-hexenoic acid (1.2 times) increased, but n-hexylalcohol (0.7 time), cis-3-hexen-l-ol (0.7 time) and methylsalicylate (0.8 time) decreased.

These changes during fermentation were scarcely carried out in nitrogen atmosphere.     

A Study on the Volatile Flavor Constituents of Sichuan Preserved Vegetable (Brassica juncea Czern et Coss.)

The volatile constituents of Sichuan Preserved vegetable (Brassica juncea) were separated by a distillation-extraction device, and 41 compounds were identified by tile GC-MS-DS, and with the retention index of GC. The samples were obtained by N2 blast adsorption with the Porapak Q as adsorbent. They were then eluted with ether and separated by the column chromatography of silica gel. The concentrate fractions obtained were again eluted with benzene and ether. It was identified that the con- centrate fractions possessed the characteristic odor of Preserved vegetable (Brassica juncea), and that the characteristic odor compounds were: 3-butenonitrile, phenyla- cetonitrile, 3-phenypropiononitrile, allyl isothiocyanate, 2-phenylethyl isothiocyanate, di- methyl trisulfide, 1-allyl-4-methoxybenzene, 1-methoxy-4-(1-propenyl)-benzene, 7-methoxybenzofuran. The result of this study may be helpful to improve the aroma quality of preserved vegetable, to develop its new varieties, and to research the aroma of food stuffs.     

Volatile Flavor Components of Dried Bonito (Katsuobushi). I. On Basic,Acidic and Weak Acidic Fractions

The aqueous extract of dried bonito (Katsuobushi) was distilled by using a thin film evaporator. The resulting distillate was extracted with diethyl ether, and the extract was separated into basic, acidic, weak acidic, and neutral fractions.

The basic, acidic, and weak acidic fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.

Seventy-four compounds, including 24 acids, 24 phenols, 8 pyridines, 12 pyrazines, 3 thiazoles, and 3 other compounds were identified. Thirty-six of these compounds were newly identified as volatile flavor compounds of Katsuobushi.     

Development and characterization of microsatellite loci for Rosa odorata var. gigantea Rehder & E. H. Wilson (Rosaceae)

Eighteen microsatellite markers were developed from Rosa odorata var. gigantea (Rosaceae), including 11 new microsatellite markers and 7 modified microsatellite loci having been developed from other Rosa species. About 27 wild individuals from 3 populations were used to screen polymorphism of these 18 microsatellite makers. The average allele number of these markers was 3.9 per locus, ranging from 2 to 9. The expected and observed heterozygosities varied from 0.2711 to 0.8043 and from 0.0370 to 0.5556, respectively. Cross-species amplification in other eight Rosa species showed their potential use for congeneric species. These microsatellite primers will be used for population genetics studies, constructing genetic linkage maps or locating quantitative trait locus (QTL) of R. odorata var. gigantea and related species.     

Autecology and conservation status of Magnolia sargentiana Rehder & Wilson (Magnoliaceae) in Dafengding region,southern Sichuan Province,China

The first population ecology study of the endangered Magnolia sargentiana Rehder & Wilson (Magnoliaceae) is reported in the paper. It is a protected species in China but little is known about its present status in the field. In 2007 and 2008 we surveyed the population and conservation status of M. sargentiana in the Provincial Mamize Nature Reserve and the National Meigu Dafengding Nature Reserve, Sichuan Province, southwestern China. Natural regeneration is poor because of unfavorable environmental conditions and anthropogenic disturbances. Flower buds and bark of M. sargentiana are used in traditional Chinese medicine and their collection by local people from 1983 to 1994 has led to dramatic population declines. The collection of flower buds and bark is now banned, but hewing branches for firewood and grazing continues to have a negative impact on the recovery of M. sargentiana populations. To protect the species we require a ban on hewing branches, closure of primary forest to reduce humans and ungulates, better education of local people, and increased awareness of wildlife conservation.     

Autecology and conservation status of Magnolia sargentiana Rehder ＆ Wilson （Magnoliaceae） in the Dafengding region,southern Sichuan Province,China

This paper reports the first population ecology study of the endangered Magnolia sargentiana Rehder ＆ Wilson （Magnoliaceae）. Magnolia sargentiana is a protected species in China, but little is known about its present status in the field. In 2007 and 2008, we surveyed the population and conservation status ofM. sargentiana in the Provincial Mamize Nature Reserve and the National Meigu Dafengding Nature Reserve, Sichuan Province, southwestern China. Natural regeneration is poor because of unfavorable environmental conditions and anthropogenic disturbances. Flower buds and bark ofM. sargentiana are used in traditional Chinese medicine and their collection by local people over the period 1983-1994 has led to marked population declines. The collection of flower buds and bark is now banned, but hewing branches for firewood and grazing continues to have a negative impact on the recovery of M. sargentiana populations. To protect the species, we require a ban on hewing branches, closure of primary forests to reduce the impact of humans and ungulates, better education of local people, and increased awareness of wildlife conservation.     

Flavor Components of Roasted Almond

Roasted almond volatiles were separated into basic, carbonyl and non-carbonyl fractions. Each fraction was analyzed by combination gas chromatography-mass spectrometry. Twenty-five compounds, in addition to eighteen known components, were identified. Many of the components identified were considered to contribute to the overall flavor. 2,5-Dimethyl-4- hydroxy-3(2H)-furanone, which was identified from methanol extract of roasted almond, seemed to make the largest contribution to the sweet aroma of roasted almond.     

重瓣多花紫藤(豆科),一种中国新记录园艺植物

首次报道一种中国新记录园艺植物,重瓣多花紫藤[Wisteria floribunda(Willd.) DC. f. violaceo-plena(Schneider) Rehder & Wilson].     

Volatile Flavor Compounds of Boiled Buckwheat Flour

Volatile flavor compounds of boiled buckwheat flour were collected using a Likens and Nickerson apparatus type and were fractionated into acidic, weak acidic, basic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography. All fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.

Two hundred and nine compounds were thus identified. Among them, 168 were newly identified as volatile flavor compounds of buckwheat flour; special note is made of 2-(1′-ethoxyethyl)pyrazine and 2-(1′-ethoxyethyl)-5-methylpyrazine being found which are compounds previously unreported in any literature.