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Ziyin Yang - One of the best experts on this subject based on the ideXlab platform.
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involvement of dna methylation in regulating the accumulation of the Aroma Compound indole in tea camellia sinensis leaves during postharvest processing
Food Research International, 2021Co-Authors: Jie Yang, Xiaochen Zhou, Lanting Zeng, Ziyin YangAbstract:Abstract The manufacturing process of tea (Camellia sinensis), especially oolong tea, involves multiple postharvest stresses. These stresses can induce the formation and accumulation of many important Aroma Compounds, such as indole—a key floral Aroma contributor of oolong tea. However, little is known about the regulation mechanisms of Aroma Compound formation, especially epigenetic regulation. DNA methylation is an important epigenetic modification. Changes in the DNA methylation levels of promoter sequences can regulate gene expression under stress conditions. In this study, the differences in DNA methylation levels and histone 3 lysine 9 dimethylation levels of indole key biosynthetic gene (tryptophan synthase β-subunit 2, CsTSB2) were detected between untreated and continuous wounding treatment tea leaves. The results show that the DNA methylation levels affect the ability of the basic helix–loop–helix family transcription factor CsMYC2a to bind to the promoter of CsTSB2. Analyses of the transcript levels of DNA methyltransferases during oolong tea processing screened out candidate genes involved in the regulation of secondary metabolite product biosynthesis/accumulation. The results suggest that the domains rearranged methyltransferase 3, a DNA methyltransferase, is involved in the DNA methylation regulation of indole formation during the oolong tea manufacturing process. This is the first report on the involvement of DNA methylation in the regulation of Aroma Compound formation in tea leaves exposed to postharvest stresses.
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study of the biochemical formation pathway of Aroma Compound 1 phenylethanol in tea camellia sinensis l o kuntze flowers and other plants
Food Chemistry, 2018Co-Authors: Ying Zhou, Lanting Zeng, Qiyuan Peng, Jinchi Tang, Fang Dong, Ziyin YangAbstract:After tea leaves, tea (Camellia sinensis) flowers are becoming a second tea plant resource because they contain not only functional metabolites similar to those found in tea leaves, but also predominant amounts of functional metabolites that only occur in tea leaves in small amounts. 1-Phenylethanol (1PE) is a predominant Aroma Compound found in tea flowers. A 1PE synthase in tea flowers was isolated, functionally characterized, and shown to have the highest catalytic efficiency for the conversion of acetophenone (AP). To determine why 1PE accumulates more in tea flowers than other plants, we compared their 1PE contents and used a stable isotope labeling method to elucidate the 1PE biosynthetic route. Supplementation with [2H8]l-phenylalanine and [2H5]AP suggested that most plants containing the enzyme/gene catalyzed the conversion of AP to 1PE. Furthermore, the availability of AP derived from l-phenylalanine was responsible for the difference in 1PE accumulation between tea flowers and other plants.
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functional characterizations of β glucosidases involved in Aroma Compound formation in tea camellia sinensis
Food Research International, 2017Co-Authors: Ying Zhou, Lanting Zeng, Fang Dong, Jiadong Gui, Yinyin Liao, Jingchi Tang, Qing Meng, Ziyin YangAbstract:Tea (Camellia sinensis) Aroma is an important factor affecting tea quality. Many tea Aroma Compounds are present as glycosidically conjugated forms in tea leaves, and can be hydrolyzed by β-glucosidase (β-Glu) and β-primeverosidase to release free tea Aromas. β-Primeverosidase has been identified and functionally characterized, while β-Glu has not been identified in tea leaves. In the present study, we established a yeast expression system to recombine CsGH1BG1, CsGH3BG1, and CsGH5BG1, which belonged to GH1, GH3, and GH5 families in plants, respectively. These three recombinant Csβ-Glus hydrolyzed the β-glucopyranosidically conjugated Aromas to form free Aromas, suggesting that there was no specific Csβ-Glus for the hydrolysis of β-glucopyranosidically conjugated Aromas in vitro. Furthermore, subcellular localization of the Csβ-Glus indicated that CsGH1BG1 and CsGH3BG1 were located in the cytosol and vacuole, respectively, while CsGH5BG1 was located in the cell wall. This suggested that CsGH1BG1 and CsGH3BG1 might be responsible for the hydrolysis of β-glucopyranosidically conjugated Aromas in tea leaves during the tea manufacturing process. This study provides the first evidence of Csβ-Glus in tea leaves, and will advance understanding of tea Aroma formation.
Andrée Voilley - One of the best experts on this subject based on the ideXlab platform.
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influence of alginate emulsion based films structure on its barrier properties and on the protection of microencapsulated Aroma Compound
Food Hydrocolloids, 2009Co-Authors: Alicia Hambleton, Frederic Debeaufort, Aline Bonnotte, Andrée VoilleyAbstract:In recent years the use of natural polymers coming from renewable sources has greatly increased due to the over-solid packaging waste and dwindling petroleum reserves. Biopolymer films, which contain both lipid and polysaccharide ingredients to form complex packaging enable us to obtain edible films with good mechanical and water barrier properties as emulsified alginate edible films. Moreover, these can be considered to encapsulate active molecules as flavours. The aim of this work is to better understand the influence of the composition and the structure of the film matrix on its barrier properties and thus on its capacity to protect encapsulated active substances. Granulometry, Differential Scanning Calorimetry (DSC) and Microscopy (MEB) characterizations of films with or without flavour and/or fat showed that the encapsulated n-hexanal Compound modifies the film structure because of interactions with the alginate matrix. This interaction affects the studied barrier properties, oxygen permeability, Aroma Compound permeability, liquid Aroma permeability and surface properties, of emulsified alginate films. This study brings new understanding on the role of emulsion-based edible films as a matrix and on its ability to protect encapsulated Aroma Compounds and on its barrier properties.
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Aroma Compound transfer between a solid food matrix and packaging films: a comprehensive approach
2008Co-Authors: Cecile Dury-brun, Elisabeth Guichard, Pascale Chalier, Stéphane Desobry, Andrée VoilleyAbstract:Food quality is highly dependent on mass transfers occurring in food / packaging systems during storage. Particularly, Aroma Compound transfers are influenced by the composition and structure of the packaging and food matrix, the physico-chemical properties of Aroma Compounds and the conditions of the external environment (1). The influence of the food matrix on Aroma Compound-packaging film interactions was little studied in the literature (2,3). The objective of this work, in the framework of the French project CANAL ARLE, is to better understand Aroma Compound transfer into and through cellulosic and thermoplastic packaging films by taking into account their interaction with a sponge cake during storage in controlled conditions. The sponge cake is flavoured either with a complex Aromatic note (ppb - ppm range) or with some tracers of this formula (500 ppm for each Aroma Compound).
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tracer Aroma Compound transfer from a solid and complex flavored food matrix packed in treated papers or plastic packaging film
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Cecile Durybrun, Pascale Chalier, Stéphane Desobry, Sonia Lequin, Andrée VoilleyAbstract:The objective of this work was to study the transfer of four Aroma Compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 °C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, Aroma Compound volatility in the sponge cake was measured, and similar values were found between Aroma Compounds, due to the fat content of the sponge cake. Whatever the Aroma Compound, permeability values during storage were similar for the same packaging film. The plastic film was the highest barrier, whereas calendering and coating treatments applied to treated papers decreased effectively their permeability. An opposite trend was observed for Aroma Compound sorption into packaging films during storage. Keywords: Aroma Compound; sponge...
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Effect of wine constituents on Aroma Compound sorption by oak wood in a model system
American Journal of Enology and Viticulture, 2004Co-Authors: Gabriélà Ramirez-ramirez, Andrée Voilley, Michel Feuillat, David Chassagne, Claudine CharpentierAbstract:The effect of differences in wine matrix on the sorption of Aroma Compounds (2-phenylethanol, homologous series of ethyl esters, and benzaldehyde) onto oak wood was studied in a model system. Wine components studied included glycerol, ethanol, yeast macromolecules, and Aroma Compounds. Aroma Compounds were sorbed without any interactive effects of co-sorbents, except for 2-phenylethanol and benzaldehyde, which were sorbed in larger amounts from a mixture than when they were the sole volatile solute. The behavior of Aroma Compounds was not significantly changed by the addition of glycerol. However, as a result of solubility, a decrease of sorption was observed with increasing ethanol concentration from 10 to 15%. Yeast macromolecules also significantly affected the partitioning of Aroma Compounds between wine model and oak wood. For more hydrophobic Aroma Compounds, the effect may be the opposite according their origin.
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Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review
Journal of Agricultural and Food Chemistry, 1998Co-Authors: I. Goubet, J. L. Le Quere, Andrée VoilleyAbstract:Many Aroma Compounds, used to flavor food products, are used in a solid state, after encapsulation. Carbohydrates are the most common matrices used to entrap these volatiles. It has been observed that depending on the Aroma Compound and the carrier, efficiency can vary. This article reviews the influence of physicochemical properties of both the volatiles and the carriers on retention. The latter depends on the functional groups of the Aroma Compound. Moreover, it increases with molecular weight and decreases with the polarity and relative volatility of the Aroma Compound. This behavior can be explained by the effect of these properties on the diffusion of the Aroma Compound through the matrix and on the ability of the volatile to form small drops. The physicochemical properties of the carrier are important too. Retention of the Aroma Compound increases with the molecular weight of the carrier until an optimum is reached and then decreases for very high polymerization degrees. Viscosity, solubility, and film forming properties improve the retention ability. The effect of these parameters is discussed according to their effect on the diffusion of the volatiles. The state of the carrier has to be taken into account too. The amorphous state provides the highest retention, collapse results in losses of Aroma, and crystallization leads to the greatest losses of flavors.
đordano Persuric - One of the best experts on this subject based on the ideXlab platform.
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changes in physico chemical and volatile Aroma Compound composition of gewurztraminer wine as a result of late and ice harvest
Food Chemistry, 2016Co-Authors: Igor Lukic, Sanja Radeka, Nikola Grozaj, Mario Staver, đordano PersuricAbstract:To investigate the changes in physico-chemical and Aroma composition after late and ice harvest, Gewurztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation Aroma Compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant Aroma Compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit Aroma Compound series increased.
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characterization and differentiation of monovarietal grape marc distillates on the basis of varietal Aroma Compound composition
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Igor Lukic, Borislav Milicevic, Mara Banovic, Srecko Tomas, Sanja Radeka, đordano PersuricAbstract:To investigate the varietal Aroma Compound composition of monovarietal grape marc distillates made from six different varieties (Vitis vinifera L.) in the region of Istria (Croatia), 30 samples were subjected to GC/MS and GC/FID analysis. A total of 73 Compounds were identified: 45 monoterpenes, 20 sesquiterpenes, 3 diterpenes, and 5 C13-norisoprenoids. The largest number and the highest concentration of monoterpenes were found in Muscat Blanc, followed by Rose Muscat of Porec (Muskat ruža porecki) distillates, which were both characterized as highly Aromatic. Lower, but still significant monoterpenol content was determined in distillates made from Istrian Malvasia (Malvazija istarska) grape marc. Chardonnay, Cabernet Sauvignon, and Teran distillates exhibited poorer monoterpene profiles, while Teran distillates contained elevated sesquiterpene concentrations. It was concluded that investigated monovarietal grape marc distillates significantly differ in varietal Aroma Compound composition. Stepwise linear...
Pascale Chalier - One of the best experts on this subject based on the ideXlab platform.
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Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release
Frontiers in Chemistry, 2019Co-Authors: José Daniel Wicochea Rodriguez, Pascale Chalier, Thierry Ruiz, Emmanuelle GastaldiAbstract:Aroma Compounds are known to be efficient active agents for a broad range of applications (antimicrobial, anti-oxidant, insect repellent…) that are highly sought when aiming at extending shelf life of food or biological products. However, they are intrinsically odorant and volatile at ambient temperature, which restricts the processing routes used to introduce them in a polymeric matrix and can affect their mode of action and limit efficiency. Indeed, due to their high sensitivity toward temperature they can be lost or transformed during processing. Acting after being released in the headspace, their concentration has to be controlled to avoid any odorant contamination of the targeted products. Hence, the ability for an Aroma Compound to be retained in a polymeric matrix, and then released when submitted to a triggering effect, are the two main requirements that should be satisfied. The volatile nature of the Aroma Compound offer the possibility when introduce in the packaging to act by direct or indirect contact with the product and thus to be used in different ways; as a coating layer directly applied on the product surface, as a self-supported film or as coated paper when associated with a paper sheet, as well as an object that could be inserted in the package. As biopolymers such as proteins and polysaccharides are able to retain Aroma Compounds but also to favor their release by modification of their structure when the relative humidity (RH) and temperature change, they are relevant carriers of these specific Aroma Compounds. Examples of how active packaging systems with limonene, eugenol and carvacrol as active agents were designed and elaborated. These examples will be presented with a special focus on the processing conditions and the way to improve their Aroma Compound retention and the release control (biopolymer nature, cyclodextrin clay addition…). Avrami's equation has been used to model the transfer of Aroma Compound and to advantageously compare it taking into account the mechanism in relation to the biopolymer structural changes.
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Evaluation of transfer of wine Aroma Compounds through PET bottles
Journal of Applied Polymer Science, 2015Co-Authors: Clara Dombre, Pascale ChalierAbstract:Aroma Compound could be lost during food storage in polymer packaging by transfers through material. The aim of this study was to develop a method that allows evaluating wine Aroma Compounds permeation through active PET bottles. A semiquantitative method has been adapted to the system. Results showed a regular permeation of all studied Aroma Compounds but a high variation between replicates. In active PET bottle containing 1% of oxygen scavenger, amount lost by permeation after 12 months storage at 20°C was about 6.13 +/- 0.37 mg/bottle. When 50% of recycled PET was added to active PET bottle, permeation rate was increased about 15%. The study of sorption of Aroma Compounds in both polymer matrices did not allow to explain this difference of permeation, but the structure of recycled PET seemed to induce modifications in Aroma Compound diffusion through active PET which could increase transfer.
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The use of active PET to package rosé wine: Changes of Aromatic profile by chemical evolution and by transfers
Food Research International, 2015Co-Authors: Clara Dombre, Peggy Rigou, Pascale ChalierAbstract:Active Polyethylene Terephthalate (PET) bottles containing 1 or 3% of oxygen scavenger (named 1osPET and 3osPET) were used to pack rosé wine. Changes in the Aromatic profiles were monitored during 12 months and compared to those of a wine packed in glass bottles. Wine in 1osPET bottles was differentiated from wine in glass or 3osPET bottles by ten aging markers such as cis-dioxane, ethyl pyruvate or furfural. Only trans-1,3-dioxolane allowed to discriminate wine in glass and in 3osPET bottles. Methionol, an oxygen sensitive Aroma Compound, was preserved in glass and 3osPET bottles but was slightly degraded (15%) in 1osPET bottles. Chemical reactions were the main cause of the Aroma Compound degradation. Indeed, the total amount of Compounds sorbed only reached 160 μg considering the bottles and the joint of cap after 12 months of storage. The use of PET with 3% of oxygen scavenger is adapted to pack wine for at least 12 months.
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Evaluation of transfer of wine Aroma Compounds through PET bottles
Journal of Applied Polymer Science, 2014Co-Authors: Clara Dombre, Pascale ChalierAbstract:Aroma Compound could be lost during food storage in polymer packaging by transfers through material. The aim of this study was to develop a method that allows evaluating wine Aroma Compounds permeation through active PET bottles. A semiquantitative method has been adapted to the system. Results showed a regular permeation of all studied Aroma Compounds but a high variation between replicates. In active PET bottle containing 1% of oxygen scavenger, amount lost by permeation after 12 months storage at 20°C was about 6.13 ± 0.37 µgbottle−1. When 50% of recycled PET was added to active PET bottle, permeation rate was increased about 15%. The study of sorption of Aroma Compounds in both polymer matrices did not allow to explain this difference of permeation, but the structure of recycled PET seemed to induce modifications in Aroma Compound diffusion through active PET which could increase transfer. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41784.
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Aroma Compound transfer between a solid food matrix and packaging films: a comprehensive approach
2008Co-Authors: Cecile Dury-brun, Elisabeth Guichard, Pascale Chalier, Stéphane Desobry, Andrée VoilleyAbstract:Food quality is highly dependent on mass transfers occurring in food / packaging systems during storage. Particularly, Aroma Compound transfers are influenced by the composition and structure of the packaging and food matrix, the physico-chemical properties of Aroma Compounds and the conditions of the external environment (1). The influence of the food matrix on Aroma Compound-packaging film interactions was little studied in the literature (2,3). The objective of this work, in the framework of the French project CANAL ARLE, is to better understand Aroma Compound transfer into and through cellulosic and thermoplastic packaging films by taking into account their interaction with a sponge cake during storage in controlled conditions. The sponge cake is flavoured either with a complex Aromatic note (ppb - ppm range) or with some tracers of this formula (500 ppm for each Aroma Compound).
Yves Waché - One of the best experts on this subject based on the ideXlab platform.
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Traditional fermented sausage ‘ Nem chua ’ as a source of yeast biocatalysts efficient for the production of the Aroma Compound γ-decalactone
International Journal of Food Science & Technology, 2014Co-Authors: Hanh Phan-thi, Yves Waché, Lan Cao-hoang, Thi Hoai Tram NguyenAbstract:The yeast ecosystem of Nem chua, a Vietnamese traditional fermented sausage naturally rich in medium‐chain‐length lipid‐derived flavouring Compounds, was investigated to select biocatalysts able to produce the C10‐fatty acid‐derived Aroma Compound γ‐decalactone. The total number of yeast was about 5 × 104 to 4 × 105 CFU g−1, and eighty four different species were identified from morphological, physiological and 26S rDNA characteristics, with Candida sake and Candida haemulonii being found in all samples. Six strains able to produce γ‐decalactone from castor oil were selected, of which three Yarrowia lipolytica strains were able to produce between 1 and 2 g L−1 in our study. The strains produced the same amount from the acyl substrate under the form of ester or free fatty acid. Every strain degraded the product at the end of the culture. These high productions make them good candidates for industrial processes and confirm that traditional fermented foods are interesting bioresources for biocatalysts.
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traditional fermented sausage nem chua as a source of yeast biocatalysts efficient for the production of the Aroma Compound γ decalactone
International Journal of Food Science and Technology, 2014Co-Authors: Yves Waché, Hanh Phanthi, Lan Caohoang, Thi Hoai Tram NguyenAbstract:Summary The yeast ecosystem of Nem chua, a Vietnamese traditional fermented sausage naturally rich in medium-chain-length lipid-derived flavouring Compounds, was investigated to select biocatalysts able to produce the C10-fatty acid-derived Aroma Compound γ-decalactone. The total number of yeast was about 5 × 104 to 4 × 105 CFU g−1, and eighty four different species were identified from morphological, physiological and 26S rDNA characteristics, with Candida sake and Candida haemulonii being found in all samples. Six strains able to produce γ-decalactone from castor oil were selected, of which three Yarrowia lipolytica strains were able to produce between 1 and 2 g L−1 in our study. The strains produced the same amount from the acyl substrate under the form of ester or free fatty acid. Every strain degraded the product at the end of the culture. These high productions make them good candidates for industrial processes and confirm that traditional fermented foods are interesting bioresources for biocatalysts.
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Decalactone production by Yarrowia lipolytica under increased O2 transfer rates.
Biotechnology Letters, 2005Co-Authors: M. Aguedo, Yves Waché, N. Gomes, E Escamilla Garcia, M. Mota, J. A. Teixeira, I. BeloAbstract:Yarrowia lipolytica converts methyl ricinoleate to gamma-decalactone, a high-value fruity Aroma Compound. The highest amount of 3-hydroxy-gamma-decalactone produced by the yeast (263 mg l(-1)) occurred by increasing the k(L)a up to 120 h(-1) at atmospheric pressure; above it, its concentration decreased, suggesting a predominance of the activity of 3-hydroxyacyl-CoA dehydrogenase. Cultures were grown under high-pressure, i.e., under increased O(2) solubility, but, although growth was accelerated, gamma-decalactone production decreased. However, by applying 0.5 MPa during growth and biotransformation gave increased concentrations of dec-2-en-4-olide and dec-3-en-4-olide (70 mg l(-1)).
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Surface properties of Yarrowia lipolytica and their relevance to gamma-decalactone formation from methyl ricinoleate.
Biotechnology Letters, 2005Co-Authors: Mario Aguedo, Yves Waché, Jean-marc Belin, José A TeixeiraAbstract:The surface of the lipid-degrading yeast, Yarrowia lipolytica, was characterized by contact angle and zeta potential (zeta) measurements. The cells were mainly hydrophilic with a negative charge that was only affected from pH 2 to 4. To study the effects of the surface charges on the biotransformation of methyl ricinoleate into the Aroma Compound, gamma-decalactone, the zeta values of the substrate droplets were modified by adding a cationic surfactant into the medium at concentrations that did not diminish cell viability: the adhesion of the lipid substrate to the cells was increased but not the overall performance of the process, therefore the adhesion is not the rate limiting here. Our methodology offers interesting perspectives for further applications.
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Genetic engineering of the beta-oxidation pathway in the yeast Yarrowia lipolytica to increase the production of Aroma Compounds
Journal of Molecular Catalysis B: Enzymatic, 2004Co-Authors: Anne Groguenin, Yves Waché, Jean-marc Nicaud, Erandi Escamilla Garcia, Mario Aguedo, Florence Husson, M-therese Le Dall, Jean-marc BelinAbstract:The yeast Yarrowia lipolytica possesses five acyl-CoA oxidases (Aox1 p to 5), the enzyme catalysing the first reaction of P-oxidation. The understanding of the specific role of each acyl-CoA oxidase is important to construct a yeast strain growing at a good rate and able to produce without degrading the Aroma Compound gamma-decalactone. In this study we observed that Aox4p exhibits a slight activity on a broad spectrum of substrates and that it is involved in lactone degradation. We constructed a strain lacking this activity. Its growth was only slightly altered and it produced 10 times more lactone than the wild type in 48 h.