{"title":"施用茉莉酸甲酯和花期对Styrax japonicus香气释放有影响","authors":"Chen Chen, Hong Chen, Ming Ni, Fangyuan Yu","doi":"10.1002/ffj.3654","DOIUrl":null,"url":null,"abstract":"<p><i>Styrax japonicus</i> is a gorgeous species with high medicinal and ornamental values. Floral scent is an important feature of this species. However, the previous study on its floral scent is limited. To demonstrate the effects of methyl jasmonate on floral scent compounds in <i>Styrax japonicus</i> at different flowering stages, static headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was adopted. The results showed that 22 volatile compounds were identified in control at initial flowering, full flowering and end flowering stage. Besides, the relative content of these compounds increased with the development of flowers. Linalool, estragole and germacrene-d were main volatiles. Compared to the control, 4 new compounds were determined under methyl jasmonate treatment, including β-elemene, α-muurolene, β-caryophyllene and alloaromadendrene. 26 volatile compounds were found under 200 μmol/L methyl jasmonate treatment with much higher contents of α-pinene and linalool. Meanwhile, 200 μmol/L methyl jasmonate enhanced the relative content of volatile compounds at three flowering stages. This treatment also contributed to the highest content of linalool, followed by control. The linalool content displayed a continuous increasement in both 200 μmol/L methyl jasmonate treatment and control. Our research highlighted that the application of methyl jasmonate, especially with the concentration of 200 μmol/L, had a more positive impact on the type and the relative content of volatile compounds in <i>S japonicus</i> flowers. The results helped to understand the release patterns of volatile compounds in <i>S japonicus</i> flowers and provide important information to regulate the floral scents.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"36 4","pages":"497-504"},"PeriodicalIF":2.1000,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/ffj.3654","citationCount":"4","resultStr":"{\"title\":\"Methyl jasmonate application and flowering stage affect scent emission of Styrax japonicus\",\"authors\":\"Chen Chen, Hong Chen, Ming Ni, Fangyuan Yu\",\"doi\":\"10.1002/ffj.3654\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><i>Styrax japonicus</i> is a gorgeous species with high medicinal and ornamental values. Floral scent is an important feature of this species. However, the previous study on its floral scent is limited. To demonstrate the effects of methyl jasmonate on floral scent compounds in <i>Styrax japonicus</i> at different flowering stages, static headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was adopted. The results showed that 22 volatile compounds were identified in control at initial flowering, full flowering and end flowering stage. Besides, the relative content of these compounds increased with the development of flowers. Linalool, estragole and germacrene-d were main volatiles. Compared to the control, 4 new compounds were determined under methyl jasmonate treatment, including β-elemene, α-muurolene, β-caryophyllene and alloaromadendrene. 26 volatile compounds were found under 200 μmol/L methyl jasmonate treatment with much higher contents of α-pinene and linalool. Meanwhile, 200 μmol/L methyl jasmonate enhanced the relative content of volatile compounds at three flowering stages. This treatment also contributed to the highest content of linalool, followed by control. The linalool content displayed a continuous increasement in both 200 μmol/L methyl jasmonate treatment and control. Our research highlighted that the application of methyl jasmonate, especially with the concentration of 200 μmol/L, had a more positive impact on the type and the relative content of volatile compounds in <i>S japonicus</i> flowers. The results helped to understand the release patterns of volatile compounds in <i>S japonicus</i> flowers and provide important information to regulate the floral scents.</p>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":\"36 4\",\"pages\":\"497-504\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2021-03-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1002/ffj.3654\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3654\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3654","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Methyl jasmonate application and flowering stage affect scent emission of Styrax japonicus
Styrax japonicus is a gorgeous species with high medicinal and ornamental values. Floral scent is an important feature of this species. However, the previous study on its floral scent is limited. To demonstrate the effects of methyl jasmonate on floral scent compounds in Styrax japonicus at different flowering stages, static headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was adopted. The results showed that 22 volatile compounds were identified in control at initial flowering, full flowering and end flowering stage. Besides, the relative content of these compounds increased with the development of flowers. Linalool, estragole and germacrene-d were main volatiles. Compared to the control, 4 new compounds were determined under methyl jasmonate treatment, including β-elemene, α-muurolene, β-caryophyllene and alloaromadendrene. 26 volatile compounds were found under 200 μmol/L methyl jasmonate treatment with much higher contents of α-pinene and linalool. Meanwhile, 200 μmol/L methyl jasmonate enhanced the relative content of volatile compounds at three flowering stages. This treatment also contributed to the highest content of linalool, followed by control. The linalool content displayed a continuous increasement in both 200 μmol/L methyl jasmonate treatment and control. Our research highlighted that the application of methyl jasmonate, especially with the concentration of 200 μmol/L, had a more positive impact on the type and the relative content of volatile compounds in S japonicus flowers. The results helped to understand the release patterns of volatile compounds in S japonicus flowers and provide important information to regulate the floral scents.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.