成熟度对印度块菌香气成分的影响

研究成熟度对印度块菌Tuber indicum香气成分的影响,并测定成熟印度块菌的关键香气成分。将3种不同成熟度的印度块菌,以固相微萃取(SPME)技术为香气富集方法,利用气相色谱-质谱联用(GC-MS)分析其香气成分。结果表明未成熟印度块菌中仅检测出4种香气成分,中度成熟阶段检测出8种,成熟阶段检测出13种,而且成熟阶段检测出的香气成分大多都是前人报道过对块菌香气有贡献的成分;通过计算成熟块菌各香气组分的香气活度值(OAV),可知二甲基硫醚、2,3-丁二酮、3-甲基正丁醛、2-甲基正丁醛、己醛、1-辛烯-3-醇这6种物质是印度块菌的关键香气成分(OAV>1)。     

Evaluation of characteristic aroma compounds of Citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil

The characteristic aroma compounds of Citrus natsudaidai Hayata essential oil were evaluated by a combination of instrumental and sensory methods. Sixty compounds were identified and quantified, accounting for 94.08% of the total peel oil constituents. Limonene was the most abundant compound (80.68%), followed by gamma-terpinene (5.30%), myrcene (2.25%) and alpha-pinene (1.30%). Nineteen compounds which could not be identified in the original oil were identified in the oxygenated fraction. Myrcene, linalool, alpha-pinene, beta-pinene, limonene, nonanal, gamma-terpinene, germacrene D, and perillyl alcohol were the active aroma components (FD-factor > 3(6)), whereas beta-copaene, cis-sabinene hydrate and 1-octanol were suggested as characteristic aroma compounds, having a Natsudaidai-like aroma in the GC effluent. Three other compounds, heptyl acetate, (E)-limonene oxide and 2,3-butanediol, which each showed a high RFA value (>35) were considered to be important in the reconstruction of the original Natsudaidai oil from pure odor chemicals. The results indicate that 1-octanol was the aroma impact compound of C. natsudaidai Hayata peel oil.     

贮藏保鲜中SO2伤害对红提葡萄香气组分的影响

采用固相微萃取技术及气相-质谱联用技术对不同SO2漂白伤害程度的红提果实进行香气成分的提取与鉴定,以探讨SO2漂白伤害对贮藏葡萄果实中香气组分的影响.结果表明,果实经漂白伤害后其具有芳香气味的气体所占比重明显下降,主要成分醇类化合物下降最多,而具有刺激难闻气味的酸类化合物所占比重明显上升;此外,4-萜烯醇、正己醇、月桂醇、松油醇、芳樟醇、橙花醇、乙酸萜烯酯及青叶醛等具有葡萄特征性香味的化合物在香气中所占比例明显下降或消失,而异辛醇、1-辛烯-3-醇、壬酸、辛酸、正癸酸、乙酸、己酸、2,6-二叔丁基对甲酚及2-丁基-5-(2-甲基丙基)-噻吩等具有臭味或刺激性气味的化合物出现或所占比重上升.说明,SO2伤害对红提果实香气的影响主要表现为香味化合物所占比重的减少或消失及异味化合物的产生.     

The Formation of Alkyl-p-benzoquinones and Catechols through Base-catalyzed Degradation of Sucrose

The cooked odor concentrate of boiled Antarctic krills was obtained by simultaneous distillation and extraction, in a modified Likens and Nickerson’s apparatus. The sulfur containing fraction was successively separated with preparative gas chromatography. Organoleptically, this fraction seemed to play a significant role in the characteristic odor of cooked krills. The fraction was analyzed by a gas Chromatograph equipped with FPD and FTD, and by GC-MS. Seven sulfur containing compounds and four containing both sulfur and nitrogen compounds were newly identified in the cooked odor of Antarctic krills. These compounds seem to be important contributors to the odor of cooked krills.     

Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil

The characteristic aroma compounds of Citrus natsudaidai Hayata essential oil were evaluated by a combination of instrumental and sensory methods. Sixty compounds were identified and quantified, accounting for 94.08% of the total peel oil constituents. Limonene was the most abundant compound (80.68%), followed by γ-terpinene (5.30%), myrcene (2.25%) and α-pinene (1.30%). Nineteen compounds which could not be identified in the original oil were identified in the oxygenated fraction. Myrcene, linalool, α-pinene, β-pinene, limonene, nonanal, γ-terpinene, germacrene D, and perillyl alcohol were the active aroma components (FD-factor > 3⁶), whereas β-copaene, cis-sabinene hydrate and 1-octanol were suggested as characteristic aroma compounds, having a Natsudaidai-like aroma in the GC effluent. Three other compounds, heptyl acetate, (E)-limonene oxide and 2,3-butanediol, which each showed a high RFA value (>35) were considered to be important in the reconstruction of the original Natsudaidai oil from pure odor chemicals. The results indicate that 1-octanol was the aroma impact compound of C. natsudaidai Hayata peel oil.     

Studies on the volatile compounds of roasted spotted shrimp

The aroma of spotted shrimp (Sergia lucence Hansen) was analyzed upon roasting to determine the components that constitute the characteristic roasted shrimp flavor. Our analyses resulted in the identification of ca. 200 volatiles, including high-impact sulfur and nitrogen compounds. In addition, we synthesized all possible stereoisomers of the pyrrolidine derivatives 1 and 4, and of the imine derivatives 16 and 18-20, which are very characteristic for the aroma. The odor evaluation of these chemicals revealed distinct differences, each possessing different aroma characteristics.     

Aroma Constituents of Roasted Coconut

The volatile components of roasted and unroasted dried coconut shreds, isolated by steam distillation, were analyzed by GC and GC-MS. Seventeen compounds were identified from the unroasted coconut, and nine of them were newly identified in coconut meat aroma. Saturated delta-C₈, C₁₀, and C₁₂ lactones were determined as the main components giving the characteristic mild, sweet, and pleasant coconut flavor. The roasted coconut gave the strong characteristic sweet and nutty aroma, and the GC-MS indicated the saturated delta-lactones as main components, and six pyrazines, two furans, and two pyrroles also found seemed to contribute greatly to the nut-like aroma of roasted coconut. The defatted and roasted meal gave a strong nut-like and burnt odor, but not the characteristic sweet aroma. A large increase in pyrazines and other Maillard reaction products and an absence of lactones and fatty acid esters were observed in the volatiles of the roasted-defatted coconut meal.     

Basic and Neutral Compounds in the Cooked Odor from Antarctic Krill

The cooked odor concentrate from precooked krill was obtained by a simultaneous distillation and extraction system. The resulting odor concentrate was separated into basic, carbonyl and carbonyl-free fractions. Each fraction was analyzed by gas chromatography and gas chromatography-mass spectrometry. Fifty seven compounds, including 3 pyridines, 10 pyrazines, 6 thiazoles, 3 dihydro-4H-1,3,5-dithiazines, 11 aldehydes, 10 ketones, 4 alcohols, 6 hydrocarbons and 4 other compounds were identified. Twenty two of these compounds were newly found as the odor components of krill. The low molecular aldehydes, which are known to be a part of the precursors of the secondary formation of the cooked odor, were also investigated by thin layer chromatography. Ethanal, propanal and butanal were newly detected.     

Evaluation of differences in the aroma composition of free-run and pressed neutral grape juices obtained from Emir (Vitis vinifera L.)

In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH(2) Cl(2) , and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C(6) -alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds.     

Preparation of reminiscent aroma mixture of Japanese soy sauce

To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.     

The influence of molecular structure on odor qualities and odor detection thresholds of volatile alkylated phenols

The relationship between chemical structure and odor characteristics of aroma compounds is interesting in terms of establishing a fundamental understanding and, in the long term, a perspective for the prediction of odor qualities and intensities of unknown compounds; on the other hand, such studies provide a useful tool to analytically elucidate compounds that are exceptionally potent odor contributors to a specific smell. In this respect, a broad knowledge of compounds with regard to their odor threshold and smell specificities compiled in a comprehensive odor library would drastically simplify the chemoanalytical process in identifying aromas and smells. Whereas numerous odor-active substance classes have been investigated intensively, such relationships and fundamental data have hitherto not been established for volatile phenols. In this study, a homologous series and isomers of 30 volatile phenols, including monoalkylated phenols and di- and trimethylphenols, were evaluated by determining their aroma attributes and their odor detection thresholds in air. The investigation demonstrates that the odor qualities, among them leather-like, horse stable-like, and medicinal, as well as the respective threshold values clearly depend on the arrangement of the alkyl substituents at the phenol ring. In particular, phenols with monoalkyl groups in the meta-position were found with very low odor detection thresholds of <1 ng/L air. A comparison of some selected phenols and their corresponding toluenes, which were found to be almost odorless, showed in addition that the phenolic hydroxyl group is obviously an important factor for the odor characteristic of this substance class.     

CARBONYL COMPOUNDS PRODUCED BY CERATOCYSTIS FAGACEARUM

Ceratocystis fagacearum produces both in nature and in laboratory culture a characteristic fruity aroma. It is assumed that the odor may serve as an attractant for insects which are vectors for the disease as well as important agents in the fertilization mechanism. A number of carbonyl compounds were identified from liquid cultures of C. fagacearum and included: acetaldehyde, furfuraldehyde, acetone, 2-hexenal and 2-methylbutanal. The 2,4-dinitrophenylhydrazones of the compounds were identified by means of thin-layer chromatography, melting-point determination, gas chromatography and infrared spectroscopy.     

芥菜型油菜种质资源研究进展

本文从收集保存、鉴定、研究、创新和利用5个方面介绍了芥菜型油菜种质资源研究进展。芥菜型油菜起源于亚洲,印度、中国收集的资源最多。芥菜型油菜可以分为中国-东欧类型和中国-印度类型2大类,每一类中均存在较大的遗传变异,许多具有优良性状的种质已经鉴定出来,并对其进行了生理学、遗传学研究。通过远缘杂交、诱变和遗传转化已创造出芥菜型油菜新种质。已鉴定、培育的芥菜型油菜优异种质资源在油菜育种上得到广泛利用。     

Whole-genome mining and in silico analysis of FAD gene family in Brassica juncea

Brassica juncea is one of important oilseed crops, and FA compositions determine quality of vegetable oil. Although fatty acid desaturases (FADs) are mainly responsible for modifying seed FA compositions, genome-wide analysis of FAD gene family in B. juncea (BjuFAD) is not reported. Here, we identified 57 BjuFAD genes in B. juncea genome using homology searches. These FAD genes were unevenly distributed in 16 chromosomes and 3 scaffolds. Phylogenetic analysis showed that BjuFAD genes were divided into seven subfamilies. Exon–intron organizations, intron patterns and MEME motifs were highly conserved within each of BjuFAD subfamilies. Moreover, subcellular locations of deduced BjuFAD proteins and cis-acting elements in BjuFAD promoters were predicted and analyzed using online software. In addition, 16 SSR loci were totally found in BjuFAD genes/promoters. This work provides a basis for further function study of BjuFAD genes in quality improvement of B. juncea seed oil and in plant development as well as stress response.     

WRR4, a broad-spectrum TIR-NB-LRR gene from Arabidopsis thaliana that confers white rust resistance in transgenic oilseed brassica crops

White blister rust caused by Albugo candida (Pers.) Kuntze is a common and often devastating disease of oilseed and vegetable brassica crops worldwide. Physiological races of the parasite have been described, including races 2, 7 and 9 from Brassica juncea , B. rapa and B. oleracea , respectively, and race 4 from Capsella bursa-pastoris (the type host). A gene named WRR4 has been characterized recently from polygenic resistance in the wild brassica relative Arabidopsis thaliana (accession Columbia) that confers broad-spectrum white rust resistance ( WRR ) to all four of the above Al. candida races. This gene encodes a TIR-NB-LRR (Toll-like/interleukin-1 receptor-nucleotide binding-leucine-rich repeat) protein which, as with other known functional members in this subclass of intracellular receptor-like proteins, requires the expression of the lipase-like defence regulator, enhanced disease susceptibility 1 ( EDS1 ). Thus, we used RNA interference-mediated suppression of EDS1 in a white rust-resistant breeding line of B. napus (transformed with a construct designed from the A. thaliana EDS1 gene) to determine whether defence signalling via EDS1 is functionally intact in this oilseed brassica. The eds1-suppressed lines were fully susceptible following inoculation with either race 2 or 7 isolates of Al. candida. We then transformed white rust-susceptible cultivars of B. juncea (susceptible to race 2) and B. napus (susceptible to race 7) with the WRR4 gene from A. thaliana . The WRR4-transformed lines were resistant to the corresponding Al. candida race for each host species. The combined data indicate that WRR4 could potentially provide a novel source of white rust resistance in oilseed and vegetable brassica crops.     

Brassica napus DNA markers linked to white rust resistance in Brassica juncea

White rust, caused by Albugo candida, is an economically important disease of Brassica juncea mustard. The most efficient and cost effective way of protecting mustard plants from white rust is through genetic resistance. The development of canola quality B. juncea through interspecific crosses of B. juncea with Brassica napus has lead to the introgression of white rust resistance from B. napus into B. juncea. The objective of this study was to identify DNA markers for white rust resistance, derived from the introgressed B. napus chromosome segment, in a BC(3)F(2) population of condiment B. juncea mustard. This segregating population was phenotyped for white rust reaction and used to screen for AFLP markers associated with white rust resistance using bulked segregant analysis. Segregation data indicated that a single dominant gene controlled resistance to white rust. Eight AFLP markers linked to white rust resistance were identified, all derived from B. napus. The B. napus chromosome segment, carrying the white rust resistance gene ( Ac2V(1)), appeared to have recombined with the B. juncea DNA since recombinant individuals were identified. Comparative mapping of the eight B. napus-derived AFLP markers in a typical B. napus mapping population was inconclusive; therefore, the size of the introgressed B. napus fragment could not be determined.     

Variation of glucosinolates in vegetable crops of Brassica rapa

Glucosinolate levels in leaves were determined in a collection of 113 varieties of turnip greens (Brassica rapa L.) from northwestern Spain grown at two sites. Sensorial attributes were also assessed by a consumer panel. The objectives were to determine the diversity among varieties in total glucosinolate content and glucosinolate profile and to evaluate their sensory attributes in relation to glucosinolate content for breeding purposes. Sixteen glucosinolates were identified, being the aliphatic glucosinolates, gluconapin and glucobrassicanapin the most abundant. Other aliphatic glucosinolates, such as progoitrin, glucoalyssin, and gluconapoleiferin were relatively abundant in varieties with a different glucosinolate profile. Indolic and aromatic glucosinolate concentrations were low and showed few differences among varieties. Differences in total glucosinolate content, glucosinolate profile and bitterness were found among varieties, with a total glucosinolate content ranging from 11.8 to 74.0micromolg(-1) dw at one site and from 7.5 to 56.9micromolg(-1) dw at the other site. Sensory analysis comparing bitterness with variation in glucosinolate, gluconapin and glucobrassicanapin concentrations suggested that these compounds and their breakdown products are not the only determinants of the characteristic flavour of this vegetable. Other phytochemicals are probably involved on the characteristic bitter flavour. The varieties MBG-BRS0132, MBG-BRS0082, MBG-BRS0173, and MBG-BRS0184 could be good candidates for future breeding programs since they had high total glucosinolate content and good agronomic performance. The presence of glucoraphanin in some varieties should be studied more extensively, because this aliphatic glucosinolate is the precursor of sulforaphane, a potent anti-cancer isothiocyanate.     

Characteristic odor components of Citrus reticulata Blanco (ponkan) cold-pressed oil

Citrus reticulata Blanco (ponkan) cold-pressed oil and its oxygenated fraction were studied by analytical (GC and GC/MS) and sensory analyses. The monoterpene group was predominant, accounting for more than 89.6% (w/w), of which limonene was the most abundant (80.3%). Among the oxygenated compounds, octanal and decanal were the major ones among 12 aldehydes accounting for >1.5%; six alcohols were identified with a total concentration of >0.7%, while oxides, ketones and esters did not quantitatively or qualitatively contribute to the oil. Sniffing the ponkan cold-pressed oil and its oxygenated fraction demonstrated that octanal and decanal were the characteristic odor components of ponkan. Reconstruction of the ponkan aroma model and its sensory evaluation by a hedonic test were performed, showing that, in addition to octanal and decanal which played important roles, (R)-(+)-limonene contributed to the aroma model as a background component, making the aroma model very similar to that of the original.