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Gene Silencing of Olfactory Receptor Coreceptor by Systemic RNA Interference in Callosobruchus maculatus.
J Chem Ecol
January 2025
Department of Chemistry for Life Sciences and Agriculture, Faculty of Life Sciences, Tokyo University of Agriculture, Tokyo, Japan.
Seed beetles are pernicious pests of leguminous seeds and are distributed globally. They cause great economic losses, particularly in developing countries. Of this genus, the cowpea weevil (Callosobruchus maculatus) is the most destructive and common species of this beetle.
View Article and Find Full Text PDFIntegrative analysis of the impact of N/CO on gabaron oolong tea aroma.
Food Res Int
February 2025
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address:
This study aimed to investigate the effect of the combination of shaking and various anaerobic treatments on the aroma quality of gabaron oolong tea (GAOT) by chemical and sensory evaluation. The results showed that elevated anaerobic treatment harmed GAOT aroma, emphasizing undesirable attributes such as earthy, fatty, etc. A total of 85 volatiles were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and the relationship between aroma attributes and volatiles were revealed by PLS regression projection and correlation network.
View Article and Find Full Text PDFA combined drying process involving hot air and roasting for improving summer congou black tea quality.
Food Res Int
February 2025
Yibin Research Institute of Tea Industry, Yibin 644005, PR China.
The present study aim to investigate the effects of three drying processes on the flavor-related compounds and sensory quality of summer black tea. A total of 234 flavonoids and 1200 volatile compounds were identified in tea samples by using UPLC-MS/MS and HS-SPME-GC-MS, respectively. It was found that the combining hot-air and roasting drying process increased the level of epigallocatechin, epicatechin, gallic acid, theaflavins, and umami and sweet amino acids in tea samples.
View Article and Find Full Text PDFMulti-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation.
Food Res Int
February 2025
Tea Refining and Innovation Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, Sichuan, PR China. Electronic address:
Ya'an Tibetan tea, a dark tea with a rich historical heritage, is typically processed using two primary piling fermentation methods: wet piling with rolled leaves (moisture content around 60%) and dry piling with sun-dried or baked green tea leaves (moisture content below 30%). This study employed sensory evaluation, targeted and non-targeted metabolomics, and fungal Internal Transcribed Spacer (ITS) sequencing to investigate changes in quality components and fungal composition in Tibetan tea processed by both wet and dry-piling methods. The results revealed that 3,7-Dimethyl-1,5,7-octatriene-3-ol and D-limonene were identified as key volatile metabolites contributing to the aroma variations between the dry and wet-piled teas.
View Article and Find Full Text PDFThe processing of shaking and standing improves the taste quality of summer black tea.
Food Res Int
February 2025
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China. Electronic address:
Shaking and standing (SS) enhances the aroma intensity and quality of black tea (BT). However, its contribution to the taste remains unknown, and the interaction mechanism between the aroma and taste perception of black tea is also undisclosed. Here, the metabolomics and sensory evaluation-assisted flavor analysis were employed to investigate the changes in non-volatiles induced by SS, and the interaction mechanism between aroma and taste perception.
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