Volatile Compounds with Characteristic Odor of Essential Oil from &lt;i&gt;Magnolia obovata&lt;/i&gt; Leaves by Hydrodistillation and Solvent-assisted Flavor Evaporation

Miyazawa, Mitsuo; Nakashima, Yoshimi; Nakahashi, Hiroshi; Hara, Nobuyuki; Nakagawa, Hiroki; Usami, Atsushi; Chavasiri, Warinthorn

doi:10.5650/jos.ess15114

Cited by 16 publications

(12 citation statements)

References 21 publications

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“…The most highly represented category was carbon metabolism (324 genes), and the second is biosynthesis of amino acids (310 genes), followed by sucrose metabolism (249 genes) and phenylpropanoid biosynthesis (334 genes), etc. These results are consistent with the characteristics of M. hypoleuca containing high terpenoids and phenolic compounds (Miyazawa et al, 2015).…”

Section: Gene Family Constructionsupporting

confidence: 91%

The genome of Magnolia hypoleuca provides a new insight into cold tolerance and the evolutionary position of magnoliids

Zhou

Hou²,

Wang³

et al. 2023

Front. Plant Sci.

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Magnolia hypoleuca Sieb. & Zucc, a member of the Magnoliaceae of magnoliids, is one of the most economically valuable, phylogenetic and ornamental tree species in Eastern China. Here, the 1.64 Gb chromosome-level assembly covers 96.64% of the genome which is anchored to 19 chromosomes, with a contig N50 value of 1.71 Mb and 33,873 protein-coding genes was predicted. Phylogenetic analyses between M. hypoleuca and other 10 representative angiosperms suggested that magnoliids were placed as a sister group to the eudicots, rather than sister to monocots or both monocots and eudicots. In addition, the relative timing of the whole-genome duplication (WGD) events about 115.32 Mya for magnoliid plants. M. hypoleuca was found to have a common ancestor with M. officinalis approximately 23.4 MYA, and the climate change of OMT (Oligocene-Miocene transition) is the main reason for the divergence of M. hypoleuca and M. officinalis, which was along with the division of Japanese islands. Moreover, the TPS gene expansion observed in M. hypoleuca might contribute to the enhancement of flower fragrance. Tandem and proximal duplicates of younger age that have been preserved have experienced more rapid sequence divergence and a more clustered distribution on chromosomes contributing to fragrance accumulation, especially phenylpropanoid, monoterpenes and sesquiterpenes and cold tolerance. The stronger selective pressure drived the evolution of tandem and proximal duplicates toward plant self-defense and adaptation. The reference M. hypoleuca genome will provide insights into the evolutionary process of M. hypoleuca and the relationships between the magnoliids with monocots and eudicots, and enable us to delve into the fragrance and cold tolerance produced by M. hypoleuca and provide more robust and deep insight of how the Magnoliales evolved and diversified.

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Section: Gene Family Constructionsupporting

confidence: 91%

The genome of Magnolia hypoleuca provides a new insight into cold tolerance and the evolutionary position of magnoliids

Zhou

Hou²,

Wang³

et al. 2023

Front. Plant Sci.

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“…Most volatiles of the control sample were terpenes (95.32 µg/g, relative content = 81.3%), namely, β‐caryophyllene (18.21 µg/g, 15.5%), germacrene D (17.29 µg/g, 14.7%), linalool (13.16 µg/g, 11.2%), and α‐caryophyllene (12.90 µg/g, 11.0%). β‐Caryophyllene is associated with a woody and spicy odor, while α‐caryophyllene is known for woody and herbal odors, with the corresponding odor thresholds in aqueous solution equaling 15 and 16 ng/g, respectively (Jirovetz et al., 2002; Miyazawa et al., 2015; Sawamura et al., 2006). Jagella and Grosch (1999) revealed that although linalool (floral and citrusy odor) (Miyazawa et al., 2015) is a minor constituent of black pepper, it significantly contributes to pepper odor because of its low odor threshold (69 ng/g).…”

Section: Resultsmentioning

confidence: 99%

“…The medium‐drying group (SD, OD 50, and OD 70) was mapped in the center of the two PC axes, and SD and OD 50 were located in the same positive direction for PC3 but were separated by PC2 because of differences in the abundance of β‐bisabolene and germacrene D. Moreover, the PC2–PC3 score plot showed that OD 70 exhibited a variation in aroma components. Sun‐drying was linked to α‐caryophyllene (herbal odor) and germacrene D (spicy odor) (Jirovetz et al., 2002); however, a shift to the β‐caryophyllene (woody odor) side (Miyazawa et al., 2015) is possible when heat is applied (oven‐drying at 50°C). This shift may result in an aroma change from herbal to woody.…”

Section: Resultsmentioning

confidence: 99%

“…Control and St groups were plotted positive in PC2, while the other groups were separated in PC3 and associated with trans ‐2‐hexenal versus cis‐ and trans ‐β‐ocimene. The control group was rich in ethanol, linalool (floral and citrus odors) (Miyazawa et al., 2015), and trans ‐2‐hexenal (green odor) (Tamura et al., 2001). In particular, linalool and trans ‐2‐hexenal can be considered to affect the aroma of fresh hihatsumodoki fruits owing to their low odor thresholds of 1 and 82 ng/g, respectively (Tamura et al., 2001).…”

Section: Resultsmentioning

confidence: 99%

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Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

Wada

et al. 2023

Journal of Food Science

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Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the effects of processing (sun-drying, oven-drying, roasting, and steaming) on the volatile aroma constituents of hihatsumodoki fruits. Among the 106 chromatographic peaks observed in total, 58 were assigned to known aroma compounds. The relative contents of terpenes, for example, linalool, β-caryophyllene, α-caryophyllene, and germacrene D, ranged from 57.6% to 88.1%. Sun-drying decreased the content of aldehydes such as hexanal and trans-2-hexenal but did not significantly affect the total content of aroma compounds. The amount of aroma compounds released during oven-drying and roasting increased with temperature up to a certain point (90 • C) and decreased at an excessively high temperature of 180 • C. High-temperature roasting generated Maillard reaction products such as furans and furanones, which could impart sweet caramel odors. Steamed fruits had the lowest content of aroma compounds, which was ascribed to the loss of these compounds to vapor. Meanwhile, drying steamed fruits resulted in an approximately 3.6-fold increase in their aroma compound content, and the content of sesquiterpenes in the steameddried fruits was similar to that in fruits exposed to high temperatures. The effects of processing on aroma quality were visualized using multivariate statistical analysis. The aroma characteristics of roasted (180 • C), steamed, and steamed-dried fruits were different from those of the control. The combined findings provide useful information for the selection of processing methods to achieve the desired flavor of hihatsumodoki. Practical Application: This study reveals the effects of different processing methods on the aroma profile of hihatsumodoki (Piper retrofractum Vahl), a subtropical spice from Okinawa (Japan). The results facilitate the selection of preferred hihatsumodoki flavors for household and industrial applications in foods and beverages. In addition, they inspire research on the processing-induced flavor changes of other tropical or subtropical spices.

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“…Adonis analysis results of suitability grouping in PCoA analysis of HS-SPME-GC-MS data of different samples Table S9 Relative content of aroma compounds in HS-SPME-GC-MS analysis of six oolong tea samples. Table S10 Spearman correlation coefficient of between electronic nose data, HS-SPME-GC-MS data, and sensory data in six tea cultivars [ 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 ].…”

mentioning

confidence: 99%

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

Zhou

et al. 2022

Foods

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The oolong tea aroma is shown to consist of cultivar aroma and technical aroma in this study based on the aroma differences between oolong tea products of cultivars of different suitability, as determined by correlation analysis of olfactory, sensory, electronic nose, and GC-MS data. Human senses were significantly affected by the aroma components, which included eight terpene metabolites (β-Ocimene, (Z)-Furan linalool oxide, linalool, (3E)-4,8-Dimethyl-1,3,7-nonatriene, (E)-Pyranoid linalool oxide, γ-Elemene, Humulene, (Z,E)-α-Farnesene), three carotenoid metabolites (β-Ionone, (Z)-Geranylacetone and 6-methyl-5-Hepten -2-one), three lipid metabolites ((Z)-3-Hexenyl (Z)-3-hexenoate, Butanoic acid hexyl ester, and (Z)-Jasmone), four amino acid metabolites (Methyl salicylate, Geranyl isovalerate, indole, and Phenylethyl alcohol), and six thermal reaction products (2-Pentylfuran, Octanal, Decanal, (E,E)-2,4-Nonadienal, (Z)-2-Decenal, and (E)-2-Undecenal). Meanwhile, several aroma compounds (such as (E)-Nerolidol and α-Farnesene), mainly comprising the “technical aroma” formed in the processing mode, were noted to be less closely related to cultivar suitability. This study sheds light on the aroma characteristics of different tea cultivars for oolong tea processing.

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Volatile Compounds with Characteristic Odor of Essential Oil from <i>Magnolia obovata</i> Leaves by Hydrodistillation and Solvent-assisted Flavor Evaporation

Cited by 16 publications

References 21 publications

The genome of Magnolia hypoleuca provides a new insight into cold tolerance and the evolutionary position of magnoliids

The genome of Magnolia hypoleuca provides a new insight into cold tolerance and the evolutionary position of magnoliids

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

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