Flavour and Fragrance Journal最新文献

{"title":"Metabolic Plasticity and Terpenoid Modulation in Zanthoxylum armatum Callus Cultures: Chemical Composition and Biotechnological Perspectives","authors":"Sumit Purohit,&nbsp;Balwant Rawat,&nbsp;Ravendra Kumar,&nbsp;Mrinalini Agarwal,&nbsp;Somya Sinha,&nbsp;Shivani Negi,&nbsp;Namini Joshi,&nbsp;Akshita Raj,&nbsp;Prabhakar Semwal,&nbsp;A. Dheerani,&nbsp;Janhvi Mishra Rawat,&nbsp;Mozaniel Santana de Oliveira","doi":"10.1002/ffj.70083","DOIUrl":"https://doi.org/10.1002/ffj.70083","url":null,"abstract":"<p>This study provides the systematic evaluation of methyl jasmonate (MeJA), yeast extract (YE) and silver nanoparticles (AgNPs) as elicitors for essential oil biosynthesis in <i>Zanthoxylum armatum</i> callus cultures. Thirteen elicitation treatments revealed pronounced quantitative and qualitative metabolic plasticity. Across treatments, total identified compounds ranged from 91.3% to 97.5%, confirming high analytical coverage. Monoterpene hydrocarbons represented 17.4%–61.4% of the oils, while oxygenated monoterpenes ranged from 14.1% to 69.1%, demonstrating strong elicitor- and concentration-dependent shifts, indicating differential activation of terpenoid biosynthetic pathways. Linalool, a key bioactive constituent, varied substantially (10.4%–45.5%), aligning with previously reported natural oils. Limonene also showed high abundance (10.3%–21.3%), and β-phellandrene peaked at 37.6% in one treatment. Notably, treatment T4 generated the most oxygenated monoterpene–rich profile (69.1%), whereas T6, T11, and T12 produced hydrocarbon-dominant profiles (59%–61%), demonstrating elicitor-driven chemotype-like modulation in vitro. These findings highlight the metabolic flexibility of <i>Z. armatum</i> callus tissues and establish elicitation as a controllable biotechnological strategy for tailoring terpenoid profiles and producing high-value aroma compounds independent of environmental variability. This study is the first to demonstrate elicitor-induced chemotype-like modulation of essential oil composition in <i>Zanthoxylum armatum</i> callus cultures. By integrating biotic and abiotic elicitors (MeJA, yeast extract and AgNPs), we reveal pronounced metabolic plasticity and controllable shifts between monoterpene hydrocarbon and oxygenated monoterpene dominant profiles. The findings establish callus elicitation as a precision biotechnological platform for tailoring terpenoid biosynthesis and producing high-value aroma compounds independent of environmental constraints. These findings reinforce callus culture as a valuable system for controlled production of essential oil constituents and for advancing biotechnological strategies targeting specific chemotypes.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"884-899"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70083","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the Bioactive Potential of Medicago lupulina Flowers: LC-ESI-MS/MS Phytochemical Profiling, Potentiometric Biosensor-Based Antioxidant Evaluation, and In Silico COX-2 Inhibition","authors":"Sena Tekeli,&nbsp;Ramazan Erenler,&nbsp;Ilyas Yıldız,&nbsp;Yunus Başar","doi":"10.1002/ffj.70094","DOIUrl":"https://doi.org/10.1002/ffj.70094","url":null,"abstract":"<div>\u0000 \u0000 <p>Plants exhibit significant biological activity and are widely used in the pharmaceutical and food industries due to their bioactive compounds. <i>Medicago lupulina</i> is a plant species belonging to the <i>Fabaceae</i> family. In this study, dried flowers of <i>M. lupulina</i> were extracted with methanol. The total phenolic content and DPPH˙ radical scavenging activity of the obtained extract were determined using a potentiometric biosensor method. In addition, the phenolic content of the extract was determined by LC-ESI-MS/MS. The inhibitory properties of the main components against cyclooxygenase-2 (COX2) were theoretically investigated using molecular docking. Moreover, the pharmacokinetic properties of the main molecules were determined by SwissADME. The methanol extract exhibited a DPPH radical scavenging activity of 39.43% and contained 117.2 mg GAE g⁻¹ extract of total phenolics at 500 ppm. In the LC-ESI-MS/MS analysis, coumarin (23.93), kaempferol (15.79), syringic acid (9.44), isoquercitrin (8.31), salicylic acid (7.49), kaempferol-3-glucoside (6.03), quercetin (4.88) and hesperidin (4.15) were the major constituents (mg g⁻¹ extract). Molecular docking results showed that isoquercitrin (−10.40 kcal/mol), kaempferol-3-glucoside (−10.10 kcal/mol) and hesperidin (−9.90 kcal/mol) exhibited the strongest binding affinities toward the COX-2 enzyme. The BOILED-Egg model indicated that coumarin and salicylic acid possess high gastrointestinal absorption and favorable brain permeability. Therefore, <i>M. lupulina</i> is rich in biologically active secondary metabolites, highlighting its promising potential for applications in the food, pharmaceutical and cosmetic industries.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"988-1001"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrative Assessment of Desmostachya bipinnata (L.) Root Extract: Anti-Inflammatory and Antinociceptive Effects Supported by Molecular Docking and Network Pharmacology","authors":"Muhammad Hussnain Siddique,&nbsp;Muhammad Muzammil Nazir,&nbsp;Saima Muzammil,&nbsp;Iqra Farzeen,&nbsp;Shafaq Latif,&nbsp;Asma Ashraf,&nbsp;Jorddy Neves Cruz","doi":"10.1002/ffj.70104","DOIUrl":"https://doi.org/10.1002/ffj.70104","url":null,"abstract":"<p>Chronic pain and inflammation are global health concerns often managed with non-steroidal anti-inflammatory drugs (NSAIDs), which are associated with adverse effects. Medicinal plants provide a promising alternative due to their rich phytochemistry and reduced toxicity. <i>Desmostachya bipinnata</i>, a traditionally used medicinal grass, was evaluated for its anti-inflammatory and antinociceptive potential. The ethanolic extract of <i>D. bipinnata</i> roots (EEDBR) was assessed through in vitro (bovine serum albumin denaturation assay), in vivo (carrageenan-induced paw edema, acetic acid-induced writhing, formalin, hot plate and tail immersion tests), and in silico (molecular docking, and network pharmacology) approaches. Histopathological analysis of inflamed tissue was also conducted. EEDBR significantly inhibited protein denaturation and reduced carrageenan-induced paw edema in a dose-dependent manner. Analgesic assays demonstrated notable central and peripheral antinociceptive effects, with efficacy comparable to diclofenac sodium. Histological evaluation confirmed reduced edema and inflammatory cell infiltration. Gas chromatography–mass spectrometry identified 27 phytocompounds, with 12Z-octadecadienoic acid, <i>n</i>-hexadecanoic acid and oleic acid as major constituents. In silico docking revealed strong interactions of these compounds with cyclooxygenase-1 (COX-1), COX-2, and inflammatory pathway targets. Network pharmacology highlighted hub genes including IL6, PTGS2, PPARG, CASP3 and MAPK3 as key modulators. <i>D. bipinnata</i> ethanolic root extract exhibits potent anti-inflammatory and analgesic activities, supporting its traditional use in pain management. Its phytochemicals may serve as potential leads for safer anti-inflammatory drug development. Further clinical validation is warranted.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"841-858"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148238119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Diversity, Antioxidant, Antibacterial and Enzyme Inhibitory Properties of Aloysia citrodora L., Essential Oil From Settat Province, Morocco","authors":"Manal Lahyaoui,&nbsp;Naoual Elmenyiy,&nbsp;Meriem El Fessikh,&nbsp;Mansour Sobeh,&nbsp;Nidal Fahsi,&nbsp;Ismail Mahdi,&nbsp;Rafik El-Mernissi,&nbsp;Nadia Dakka,&nbsp;Said Gharby,&nbsp;Oumayma Aguerd,&nbsp;Nasreddine El Omari,&nbsp;Abdelhakim Bouyahya","doi":"10.1002/ffj.70079","DOIUrl":"https://doi.org/10.1002/ffj.70079","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Aloysia citrodora</i> (<i>A. citrodora</i>) is an aromatic plant widely used in traditional practices. The present study aimed to characterise the chemical composition and evaluate the in vitro biological activities of <i>A. citrodora</i> essential oil (ACEO) harvested in the province of Settat, central Morocco. Gas chromatography–mass spectrometry (GC–MS) analysis identified geranial (18.16%), neral (12.13%), cis-cadina-1,4-diene (15.80%), and β-caryophyllene (8.11%) as the major constituents. The biological potential of ACEO was investigated through antioxidant assays (ABTS, DPPH, FRAP, and total antioxidant capacity), enzyme inhibition assays, and antibacterial activity. Enzyme inhibitory activity was evaluated by measuring the inhibition of α-amylase and tyrosinase using standard in vitro methods. Antibacterial activity was assessed against selected pathogenic strains using the micro-broth dilution method. ACEO exhibited moderate antioxidant activity and dose-dependent inhibitory effects against α-amylase and tyrosinase. Antibacterial assays revealed sensitivity of all tested strains to ACEO, with minimum bactericidal concentration (MBC) higher than or equal to the minimum inhibitory concentration (MIC), depending on the strain. In addition, molecular docking analysis was performed as an exploratory approach to investigate the potential interactions between major ACEO constituents and the targeted enzymes. Overall, these findings provide preliminary insights into the biological activities of <i>A. citrodora</i> essential oil, supporting its interest as a natural source of bioactive compounds. Further studies are required to elucidate the mechanisms of action and to assess safety and efficacy using appropriate biological models.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"801-813"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148238196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Fruit Maturation Stage on the Chemical Composition and Antioxidant and Cytotoxic Activities of Piper nigrum Essential Oil","authors":"Marcio Marcelo da Siva Pessoa,&nbsp;Jorddy Neves Cruz,&nbsp;Ingryd Nayara de Farias Ramos,&nbsp;André Salim Khayat,&nbsp;Eloisa Helena de Aguiar Andrade,&nbsp;José de Arimatéia Rodrigues do Rego,&nbsp;Davi do Socorro Barros Brasil","doi":"10.1002/ffj.70068","DOIUrl":"https://doi.org/10.1002/ffj.70068","url":null,"abstract":"<p>The genus <i>Piper</i> (Piperaceae) is one of the most diverse groups of tropical plants, with its species extensively used in traditional medicine and the pharmaceutical industry. Among them, <i>Piper nigrum</i> L. (black pepper) is distinguished by its economic relevance and biotechnological potential, owing to the presence of alkaloids, oleoresins, and essential oils (EOs) rich in bioactive monoterpenes and sesquiterpenes. The composition of these metabolites varies according to physiological and environmental conditions, particularly at the stage of fruit maturation, which modulates the chemical profile and bioactivity of the EOs. In this study, we investigated the influence of different stages of fruit maturation on the chemical composition and biological properties of <i>P. nigrum</i> EOs. The oils were extracted by hydrodistillation from black (sun-dried), red (ripe), yellow (mid-ripening), and green (unripe) <i>P. nigrum</i> fruits. The volatile composition of the EOs was determined by GC–MS, while antioxidant and cytotoxic activities were evaluated using the DPPH• and ABTS•⁺ radical scavenging assays and the MTT assay, respectively. A total of 115 volatile constituents were identified, predominantly oxygenated monoterpenes and sesquiterpenes, which exhibited marked qualitative and quantitative variations among the fruit maturation stages. The EO obtained from ripe fruits displayed the highest antioxidant and cytotoxic activities, which correlated with the enrichment in limonene, β-pinene and α-bisabolol. In contrast, the green stage showed greater chemical diversity but lower bioactivity. These findings demonstrate that fruit ripening triggers enzymatic and oxidative transformations that directly modulate the composition and functionality of <i>P. nigrum</i> EOs. The integration of chemical and biological analyses provides new insights into the metabolic dynamics of <i>P. nigrum</i> and supports the optimization of harvest timing to maximise the pharmacological and industrial value of the species. This study advances our understanding of the relationship between fruit maturation, phytochemistry and the bioactivity of tropical aromatic species, reinforcing <i>P. nigrum</i> as a model for biotechnological research in natural product chemistry.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"908-922"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70068","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavour Ester Synthesis by Immobilized Lipases: A Research Overview With Industrial Relevance","authors":"Nicole Marasca,&nbsp;Francisco Lucas Chaves Almeida,&nbsp;Rebeca Luana Carneiro,&nbsp;Marcus Bruno Soares Forte","doi":"10.1002/ffj.70095","DOIUrl":"https://doi.org/10.1002/ffj.70095","url":null,"abstract":"<p>Flavour esters are high-value compounds widely used in food, beverage, cosmetic, pharmaceutical and household formulations, and their market relevance has increased alongside consumer demand for clean-label ingredients. In this context, biotechnological routes have gained prominence as alternatives to conventional chemical synthesis, particularly because lipases can catalyse esterification and transesterification reactions under mild conditions and often perform well in low-water media that favour ester formation over hydrolysis. Immobilization further enhances enzyme stability, recovery and reuse, increasing the industrial attractiveness of these systems. This study presents a bibliometric and content analysis of scientific publications on flavour ester synthesis using lipases, indexed in the Web of Science Core Collection between 2000 and 2024. Publications were selected and analysed using VOSviewer to identify publication trends, leading countries, authors, journals and recurring research themes. Recent experimental papers (2020–2024) showed a clear predominance of lipase immobilized in situ instead of commercial preparations (84%) and a strong preference for solvent-free systems. The literature also indicates a growing emphasis on process intensification, catalyst stability and industrial applicability. However, despite the large number of studies focused on reaction optimization and high conversion yields, environmental and techno-economic assessments remain scarce and highly heterogeneous. Overall, the results highlight the consolidation of immobilized lipases as key biocatalysts for sustainable flavour ester synthesis and underscore the need for more standardized economic and life-cycle analyses to support industrial scale-up.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"721-741"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.70095","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Flavour of World Geisha Coffee: Differences and Relationships Between Quality, Flavour Attributes, and Volatile Compounds in Roasted Beans","authors":"Lai Wei,&nbsp;Xinnan Ye,&nbsp;Chenguang Kuang,&nbsp;Tianrui Hou,&nbsp;Ziao Li,&nbsp;Shan Liang,&nbsp;Xinqi Liu,&nbsp;He Li","doi":"10.1002/ffj.70073","DOIUrl":"https://doi.org/10.1002/ffj.70073","url":null,"abstract":"<div>\u0000 \u0000 <p>Geisha coffee, an Arabica variety renowned for its floral and fruity flavours, is gaining favour with consumers. The considerable variation in the quality of Geisha from different sources has attracted attention. This study aims to unravel the volatiles associated with flavour variations in Geisha and identify chemical markers for Geisha quality. Sensory evaluation categorised samples into four groups with distinct flavour attributes. Headspace solid-phase microextraction-gas chromatography–mass spectrometry detected 105 volatile compounds in Geisha coffee. The differential volatiles of four groups of Geisha were identified. Then, 63 odour-active volatile compounds were identified, and multivariate statistical analysis was conducted. Orthogonal partial least squares discriminant analysis identified 8 terpenoids, 4 pyrazines, hydroxydihydromaltol, and 3,3-dimethylacrylic acid as the chemical markers in high-quality Geisha coffee. Orthogonal partial least squares regression showed that terpenoids were significantly related to the floral, fruity, and sweet flavours of Geisha. This study presents the difference in volatile compounds of Geisha with different sensory qualities, providing a scientific basis for targeted quality enhancement and assessment in specialty coffee.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"868-883"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148238033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In Vitro Antimicrobial Analysis of Origanum vulgare Oil Extract and First-Time Evaluation of Its Effects on Acinetobacter baumannii Acetyl-CoA Carboxylase (accA) Protein: Computational Analysis of Protein–Compound Interactions","authors":"Tuğba Kaman,&nbsp;Gizem Köprülülü Küçük,&nbsp;Safiye Elif Korcan,&nbsp;Ahmed Badri Abed,&nbsp;Nevin Çankaya,&nbsp;Muhsin Konuk","doi":"10.1002/ffj.70071","DOIUrl":"https://doi.org/10.1002/ffj.70071","url":null,"abstract":"<div>\u0000 \u0000 <p>The emergence of multidrug-resistant <i>Acinetobacter baumannii</i> strains highlights the urgent need for novel antimicrobial agents. This study aimed to evaluate the antimicrobial activity of <i>Origanum vulgare</i> essential oil and its potential therapeutic relevance against <i>Acinetobacter baumannii</i>, <i>Pseudomonas aeruginosa</i>, <i>Staphylococcus aureus</i> and <i>Staphylococcus epidermidis</i>. In addition, computational approaches were employed to explore plausible molecular target interactions that may contribute to the observed antibacterial effects. The antimicrobial activity of <i>O. vulgare</i> essential oil was assessed using agar well diffusion and minimum inhibitory concentration (MIC)/minimum bactericidal concentration (MBC) assays against <i>A. baumannii</i>, <i>P. aeruginosa</i>, <i>S. aureus</i> and <i>S. epidermidis</i>. In parallel, molecular docking analyses were performed to investigate potential interactions between major oil constituents and the <i>A. baumannii</i> acetyl-CoA carboxylase α-subunit (AccA). <i>Origanum vulgare</i> essential oil exhibited strong antibacterial activity against <i>A. baumannii</i>, producing inhibition zones of up to 55 mm. The MIC and MBC values for <i>A. baumannii</i> were determined as 1/32 and 1/16, respectively. In silico <i>docking</i> analyses identified β-caryophyllene and carvacrol as the compounds showing the most favourable predicted binding affinities toward the AccA subunit. AutoDock Vina predicted docking scores of −6.8 kcal/mol for β-caryophyllene and −5.3 kcal/mol for carvacrol, with interactions predominantly driven by hydrophobic contacts. These findings suggest that β-caryophyllene and carvacrol may contribute to the antibacterial activity of <i>O. vulgare</i> essential oil and represent promising candidates for further investigation, pending experimental and mechanistic validation.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"968-987"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148238034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Key Flavanone Glucoside Associated With Sweet Taste of Hawk Tea","authors":"Dan-Dan Meng,&nbsp;Fei-Yang Xiong,&nbsp;Zhi-Shun Chai,&nbsp;Feng-Cheng Shi,&nbsp;Xue-Wei Jia,&nbsp;Jian Zhou,&nbsp;Li-Peng Li,&nbsp;Dong-Liang Li,&nbsp;Lei Xing,&nbsp;Tian-Xiao Li","doi":"10.1002/ffj.70076","DOIUrl":"https://doi.org/10.1002/ffj.70076","url":null,"abstract":"<div>\u0000 \u0000 <p>Hawk tea (<i>Litsea coreana</i>) has been consumed as a unique beverage in southwest China for centuries, but the key components responsible for its sweet taste have not been known clearly. In this study, a taste sensory evaluation-guided isolation of its water extract led to the identification of a key sweet compound (2<i>S</i>)-eriodictyol-3′-O-<i>β</i>-D-glucopyranoside (<b>1</b>). Notably, no ¹³C-NMR, two dimensional NMR data, or absolute configuration determinations have been previously reported. The structure of <b>1</b> was elucidated using high-resolution electrospray ionization mass spectrometry (HRESIMS), heteronuclear singular quantum correlation (HSQC) and heteronuclear multiple bond correlation (HMBC), while its absolute configuration was unambiguously confirmed through single-crystal X-ray diffraction analysis. Taste sensory evaluation suggested the relative sweetness of <b>1</b> was 2.5 in reference to 5% sucrose solution, and a distinctive fruity taste was revealed. Molecular docking indicated a strong binding energy of −8.5 kcal/mol for ligand <b>1</b> with TAS1R2/TAS1R3 receptor. The primary interaction sites were identified as conventional hydrogen bond donors (SER-A-105, ASN-A-106, ASN-A-107, and SER-B-158) and π-alkyl bond interaction sites (VAL-A-56 and PRO-B-181). This compound was revealed as one of the key sweet components due to the high content in the range of 5.155%–6.525% and the knockout and recombination experiments. This is the first report about revealing the key sweet compound of hawk tea and determining the flavour characteristics of this flavanone glucoside.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"900-907"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterisation of Volatile Profiles in Four Varieties of Jin'an Crispy Peaches Using HS-SPME-GC–MS and OAV Analysis","authors":"Wenjie Ye,&nbsp;Hongwei Lu,&nbsp;Han Chen,&nbsp;Naidong Chen,&nbsp;Li Zhang","doi":"10.1002/ffj.70116","DOIUrl":"https://doi.org/10.1002/ffj.70116","url":null,"abstract":"<div>\u0000 \u0000 <p>Jin'an crispy peach is a famous geographical indication product widely grown in Lu'an City. In this study, four representative cultivars, including ‘Chunxue’, ‘Nanguohong’, ‘Chunmi’, and ‘Huangjinmi’, were selected to analyse their volatile compounds, and the headspace solid-phase microextraction (HS-SPME) method was employed. Fifty-eight volatile compounds were identified by gas chromatography–mass spectrometry (GC–MS), with 31, 24, 24, and 16 compounds detected in ‘Nanguohong’, ‘Chunxue’, ‘Chunmi’ and ‘Huangjinmi’, respectively. Principal component analysis (PCA) revealed strong correlations among five major compounds (<i>E</i>)-2-hexenal, benzaldehyde, nonadienol, heptanoic acid and nonanoic acid in different cultivars. Odour activity value (OAV) analysis showed that 2-trans-4-trans-decadienal and β-damascenone exhibited the highest OAVs and together contributed to the primary flavour of the “Nanguohong” cultivar. In the “Chunxue” cultivar, (<i>E</i>)-2-nonenal and 2,4-nonadien-1-al contributed to its grassy and green vegetable-like aromas. In the “Chunmi” and “Huangjinmi” cultivars, 2-ethyl-1-hexanol and phenylethyl alcohol were the predominant odour-active compounds and imparted a sweet aroma to the peaches. This research not only enhances our understanding of the flavour characteristics of Jin'an crispy peach but also lays a foundation for its further development and utilisation.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 4","pages":"768-778"},"PeriodicalIF":2.0,"publicationDate":"2026-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148238120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}