Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

2021 ◽  
Author(s):  
Ping Yang ◽  
Mingguang Yu ◽  
Huanlu Song ◽  
Yongquan Xu ◽  
Yanping Lin ◽  
...  
Keyword(s):  
Camellia Sinensis ◽  
Active Compounds ◽  
Flavor Analysis

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

2022 ◽  
pp. 132058
Author(s):  
Lijuan Ma ◽  
Manman Gao ◽  
Linqi Zhang ◽  
Yang Qiao ◽  
Jianxun Li ◽  
...  
Keyword(s):  
High Grade ◽  
Active Compounds ◽  
Flavor Analysis

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

2019 ◽  
Vol 67 (28) ◽  
pp. 7926-7934 ◽  
Author(s):  
Ping Yang ◽  
Huanlu Song ◽  
Lijin Wang ◽  
Hao Jing
Keyword(s):  
Active Compounds ◽  
Flavor Analysis

scholarly journals Biochemical characterization of specific Alanine Decarboxylase (AlaDC) and its ancestral enzyme Serine Decarboxylase (SDC) in tea plants (Camellia sinensis)

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Peixian Bai ◽  
Liyuan Wang ◽  
Kang Wei ◽  
Li Ruan ◽  
Liyun Wu ◽  
...  
Keyword(s):  
Gene Duplication ◽  
Camellia Sinensis ◽  
Biochemical Characterization ◽  
Specific Activity ◽  
Protein Sequences ◽  
Biochemical Properties ◽  
High Similarity ◽  
New Gene ◽  
Tea Plants

Abstract Background Alanine decarboxylase (AlaDC), specifically present in tea plants, is crucial for theanine biosynthesis. Serine decarboxylase (SDC), found in many plants, is a protein most closely related to AlaDC. To investigate whether the new gene AlaDC originate from gene SDC and to determine the biochemical properties of the two proteins from Camellia sinensis, the sequences of CsAlaDC and CsSDC were analyzed and the two proteins were over-expressed, purified, and characterized. Results The results showed that exon-intron structures of AlaDC and SDC were quite similar and the protein sequences, encoded by the two genes, shared a high similarity of 85.1%, revealing that new gene AlaDC originated from SDC by gene duplication. CsAlaDC and CsSDC catalyzed the decarboxylation of alanine and serine, respectively. CsAlaDC and CsSDC exhibited the optimal activities at 45 °C (pH 8.0) and 40 °C (pH 7.0), respectively. CsAlaDC was stable under 30 °C (pH 7.0) and CsSDC was stable under 40 °C (pH 6.0–8.0). The activities of the two enzymes were greatly enhanced by the presence of pyridoxal-5′-phosphate. The specific activity of CsSDC (30,488 IU/mg) was 8.8-fold higher than that of CsAlaDC (3467 IU/mg). Conclusions Comparing to CsAlaDC, its ancestral enzyme CsSDC exhibited a higher specific activity and a better thermal and pH stability, indicating that CsSDC acquired the optimized function after a longer evolutionary period. The biochemical properties of CsAlaDC might offer reference for theanine industrial production.

Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach

2021 ◽  
pp. 104247
Author(s):  
Ting Li ◽  
Mu Zhao ◽  
Jingjing Yang ◽  
Qingxin Chuai ◽  
Ali Raza ◽  
...  
Keyword(s):  
Angelica Dahurica ◽  
Active Compounds ◽  
Before And After

Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins

2021 ◽  
pp. 110776
Author(s):  
Rahil Ghadiriasli ◽  
Mohamed A.A. Mahmoud ◽  
Maria Wagenstaller ◽  
Jan-Willem van de Kuilen ◽  
Andrea Buettner
Keyword(s):  
Active Compounds ◽  
Oak Wood

Characterization of active compounds from Gracilaria lemaneiformis inhibiting the protein tyrosine phosphatase 1B activity

2017 ◽  
Vol 8 (9) ◽  
pp. 3271-3275 ◽  
Author(s):  
Xinfeng Guo ◽  
Dongyu Gu ◽  
Miao Wang ◽  
Yu Huang ◽  
Haoquan Li ◽  
...  
Keyword(s):  
Protein Tyrosine Phosphatase ◽  
Tyrosine Phosphatase ◽  
Gracilaria Lemaneiformis ◽  
Protein Tyrosine Phosphatase 1B ◽  
Active Compounds ◽  
Protein Tyrosine

Gracilaria lemaneiformis, an edible alga, with various bioactivities is a traditional dish and a favorite food.

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