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| 1 | Tea aroma formation显示文摘Besides water,tea is one of the most popular beverages around the world.The chemical ingredients and biological activities of tea have been summarized recently.The current review summarizes tea aroma compounds and their formation in green,black,and oolong tea.The flavor of tea can be divided into two categories:taste(non-volatile compounds)and aroma(volatile compounds).All of these aroma molecules are generated from carotenoids,lipids,glycosides,etc.precursors,and also from Maillard reaction.In the current review,we focus on the formation mechanism of main aromas during the tea manufacturing process.©2015 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved. | Chi-Tang Ho Xin Zheng Shiming Li | 2015 | Food Science and Human Wellness2015，4，1： | 62 |
| 2 | Ethylene Emission as a Potential Indicator of Fuji Apple Flavor Quality Evaluation Under Low Temperature显示文摘Fuji apple(Malus×domestica Borkh.)is a popular fruit cultivar and occupies an important position in the fruit market due to its excellent flavor and storage quality.Ethylene emission can induce respiration,which would reduce postharvest quality and increase storage losses.In order to maintain fruit quality and extend shelf life,apples are usually stored in a low-temperature environment after harvest to reduce the formation of ethylene.Volatile aroma components are regarded as one of the most important aspects of flavor quality and a key factor for apple quality grading and customer satisfaction.Ethylene emission and its relationship with volatile aromas during low temperature,however,have not been determined.In this study,the dynamic changes of volatile aroma compounds of Fuji apples stored at 4°C were detected and analyzed for 42 days.The variation of ethylene released from Fuji apple was studied correspondingly.The results showed that ethyl butyrate,ethyl caproate,ethyl 2-methylbutyrate and 2-methylbutyl acetate were the main aroma components of Fuji apple.The change in ethylene emission and the normalized peak area of volatile aroma compounds exhibited a similar tendency that increased significantly from the 3rd day to the peak on the 14th day and then decreased;there was a positive linear correlation between them with a correlation coefficient of 0.79(P<0.05).Therefore,ethylene release can be used as a potential indicator for evaluation of volatile aroma compounds in apples.Using ethylene emission as an indicator could reduce the difficulty and complexity of volatile aroma evaluation,which could be a new non-destructive inspection choice for apple flavor quality assessment. | Weiyan Qi Haijing Wang Zhen Zhou Peng Yang Wenbin Wu Zhemin Li Xian Li | 2020 | Horticultural Plant Journal2020，6，4： | 18 |
| 3 | The chromosome-level quality genome provides insights into the evolution of the biosynthesis genes for aroma compounds of Osmanthus fragrans显示文摘Sweet osmanthus(Osmanthus fragrans)is a very popular ornamental tree species throughout Southeast Asia and USA particularly for its extremely fragrant aroma.We constructed a chromosome-level reference genome of O.fragrans to assist in studies of the evolution,genetic diversity,and molecular mechanism of aroma development.A total of over 118 Gb of polished reads was produced from HiSeq(45.1 Gb)and PacBio Sequel(73.35 Gb),giving 100×depth coverage for long reads.The combination of Illumina-short reads,PacBio-long reads,and Hi-C data produced the final chromosome quality genome of O.fragrans with a genome size of 727 Mb and a heterozygosity of 1.45%.The genome was annotated using de novo and homology comparison and further refined with transcriptome data.The genome of O.fragrans was predicted to have 45,542 genes,of which 95.68%were functionally annotated.Genome annotation found 49.35%as the repetitive sequences,with long terminal repeats(LTR)being the richest(28.94%).Genome evolution analysis indicated the evidence of whole-genome duplication 15 million years ago,which contributed to the current content of 45,242 genes.Metabolic analysis revealed that linalool,a monoterpene is the main aroma compound.Based on the genome and transcriptome,we further demonstrated the direct connection between terpene synthases(TPSs)and the rich aromatic molecules in O.fragrans.We identified three new flower-specific TPS genes,of which the expression coincided with the production of linalool.Our results suggest that the high number of TPS genes and the flower tissue-and stage-specific TPS genes expressions might drive the strong unique aroma production of O.fragrans. | Xiulian Yang Yuanzheng Yue Haiyan Li Wenjie Ding Gongwei Chen Tingting Shi Junhao Chen Min S.Park Fei Chen Lianggui Wang | 2018 | Horticulture Research2018，5，1： | 16 |
| 4 | Rice Aroma: A Natural Gift Comes with Price and the Way Forward显示文摘Aromatic rice belongs to a small but important sub-group of rice,which is highly regarded for its excellent aroma and superior grain quality.Aromatic rice,especially Basmati-and Jasmine-type rice,is being traded at a high price in the local and global markets.Genetically,rice aroma is a phenotypical expression of spontaneous recessive mutations of the OsBadh2 gene(also known as fgr/badh2/osbadh2/os2AP gene).These mutations inhibit the flow ofγ-aminobutyraldehyde(GAB-ald)toγ-aminobutyric acid(GABA),and consequently,the accumulated GAB-ald is diverted to a potent flavour component 2-acetyl-1-pyrroline(2AP)by a non-enzymatic reaction with methylglyoxal.The natural incidence of non-functional osbadh2 mutation along with selection and nursing by the farmer from the ancient time makes rice aroma as a prominent natural gift.As GABA and methylglyoxal play significant roles in stress tolerance,and their biosynthesis is strictly regulated in rice plants,the accumulation of 2AP in aromatic rice depends on the interaction of various genetic and environmental factors,and its production may come at some costs of sacrificing tolerance.This review focused on some potential underlying genes in the 2AP and GABA biosynthesis pathways,and analyzed most aspects of aroma formation in rice,and summarized the molecular mechanism of aroma production together with its genetic and non-genetic influencing factors.The present review also stated approaches to produce high-quality aromatic rice via developing novel cultivars and with good agronomic knowledge-based practice. | Zakaria Hossain PRODHAN SHU Qingyao | 2020 | Rice science2020，27，2： | 8 |
| 5 | 应用加速溶剂萃取法分离烟丝致香成分显示文摘The aromatic constituents of tobacco were investigated by Accelerated Solvent Extraction(ASE) and GC-MS.Results obtained from different extraction solvent and temperature were also compared,ASE with acetone solvent in the 60℃ gave the most desirable results.There are several virtue in the analysis of the neutral components in tobacco with ASE,including good repeatability,high recovery,simplicity,fast,saving labor and solvent.In addition,ASE is suitable to determine the aromatic constituents of tobacco. | 陈玲 李剑政 杨文彬 | 2007 | 分析测试学报2007，26，z1： | 8 |
| 6 | Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation显示文摘The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal environments.Results showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal environments.The physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol.Furthermore,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities.Therefore,the findings of this research provide strong evidence that S.davenportii Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation. | Chuanhai Tu Wenxiu Hu Sijie Tang Ling Meng Zhihai Huang Xiao Xu Xiudong Xia Fidelis Azi Mingsheng Dong | 2020 | Food Science and Human Wellness2020，9，4： | 8 |
| 7 | Effects of different color paper bags on aroma development of Kyoho grape berries显示文摘This study investigated the influence of red,green,blue,and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest.Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters,aldehydes,alcohols,terpenes,ketones,acids,and hydrocarbons.Esters and aldehydes were abundant in Kyoho grape berries,mainly represented by ethyl acetate,ethyl butyrate,and(E)-2-hexenal.They accumulated quickly after veraison and slightly decreased toward maturation.Red,green,blue,and white paper bags promoted the accumulation of esters and inhibited the accumulation of aldehydes,also inhibited the accumulation of alcohols,tepenes,ketones,and acids.Their effect from strong to weak was green,blue,red,and white paper bags.The expression profiles of genes in the lipoxygenase-hydroperoxide lyase(LOX-HPL) pathway were also analyzed and the results indicated that the regulation of red,green,blue,and white paper bags on aldehydes,alcohols,and esters volatile aromas was at transcriptional level.The results expanded our comprehension in grape aroma biosynthesis and berry bagging technique in table grape cultivation. | JI Xiao-hao WANG Bao-liang WANG Xiao-di SHI Xiang-bin LIU Pei-pei LIU Feng-zhi WANG Hai-bo | 2019 | Journal of Integrative Agriculture2019，18，1： | 7 |
| 8 | Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition显示文摘Yeasts are one of the predominant microbial groups in fermented meats.In this study,yeast communities of Chinese Dong fermented pork(Nanx Wudl)were investigated and the technological properties of 73 yeast isolates were evaluated.Through culture-dependent and high-throughput sequencing methods,the main yeast species identified included Pichia membranifaciens,Kazachstania bulderi,Millerozyma farinosa,Candida zeylanoides,Kazachstania exigua,Candida parapsilosis and Saccharomyces cerevisiae.Among these yeasts,P.membranifaciens,M.farinosa,K.exigua and K.bulderi were detected in fermented meats for the first time.A total of 73 yeast isolates was investigated for their lipolytic and proteolytic activities.All yeast species showed lipolytic activity,while proteolytic activity against meat protein was only detected in S.cerevisiae.Assay of aroma-producing potential was performed in a model simulating fermented sausage condition.Inoculation of yeast strains increased volatiles production,especially esters and alcohols.The highest ester production was observed in S.cerevisiae Y70 strain,followed by K.exigua Y12 and K.bulderi Y19.C.zeylanoides Y10 and S.cerevisiae Y70 were the highest producers of benzeneethanol and 3-methyl-1-butanol.S.cerevisiae Y70 with its highest production of branched alcohols and esters could be a promising candidate as aroma enhancer in the manufacture of fermented sausages. | Ruifang Mi Xi Chen Suyue Xiong Biao Qi Jiapeng Li Xiaoling Qiao Wenhua Chen Chao Qu Shouwei Wang | 2021 | Food Science and Human Wellness2021，10，2： | 3 |
| 9 | A key‘foxy’aroma gene is regulated by homologyinduced promoter indels in the iconic juice grape‘Concord’显示文摘‘Concord’,the most well-known juice grape with a parentage of the North American grape species Vitis labrusca L.,possesses a special‘foxy’aroma predominantly resulted from the accumulation of methyl anthranilate(MA)in berries.This aroma,however,is often perceived as an undesirable attribute by wine consumers and rarely noticeable in the common table and wine grape species V.vinifera.Here we discovered homology-induced promoter indels as a major genetic mechanism for species-specific regulation of a key‘foxy’aroma gene,anthraniloyl-CoA:methanol acyltransferase(AMAT),that is responsible for MA biosynthesis.We found the absence of a 426-bp and/or a 42-bp sequence in AMAT promoters highly associated with high levels of AMAT expression and MA accumulation in‘Concord’and other V.labrusca-derived grapes.These promoter variants,all with direct and inverted repeats,were further confirmed in more than 1,300 Vitis germplasm.Moreover,functional impact of these indels was validated in transgenic Arabidopsis.Superimposed on the promoter regulation,large structural changes including exonic insertion of a retrotransposon were present at the AMAT locus in some V.vinifera grapes.Elucidation of the AMAT genetic regulation advances our understanding of the‘foxy’aroma trait and makes it genetically trackable and amenable in grapevine breeding. | Yingzhen Yang JoséCuenca Nian Wang Zhenchang Liang Honghe Sun Benjamin Gutierrez Xiaojun Xi Jie Arro YiWang Peige Fan Jason Londo Peter Cousins Shaohua Li Zhangjun Fei Gan-Yuan Zhong | 2020 | Horticulture Research2020，7，1： | 3 |
| 10 | The genetic basis of grape and wine aroma显示文摘The grape is one of the oldest and most important horticultural crops.Grape and wine aroma has long been of cultural and scientific interest.The diverse compound classes comprising aroma result from multiple biosynthetic pathways.Only fairly recently have researchers begun to elucidate the genetic mechanisms behind the biosynthesis and metabolism of grape volatile compounds.This review summarizes current findings regarding the genetic bases of grape and wine aroma with an aim towards highlighting areas in need of further study.From the literature,we compiled a list of functionally characterized genes involved in berry aroma biosynthesis and present them with their corresponding annotation in the grape reference genome. | Jerry Lin Mélanie Massonnet Dario Cantu | 2019 | Horticulture Research2019，6，1： | 3 |
| 11 | CLEMOCHINENOSIDE A, A MACROCYCLIC COMPOUND FROM CLEMATIS CHINENSIS显示文摘The structure of a new macrocyclic compound, clemochinenoside A obtained from Clematis chinensis was identified by NMR, FAB-MS, NOE and chemical hydrolysis. | | 1992 | Chinese Chemical Letters1992，3，2： | 2 |
| 12 | Transcriptome analysis of the influence of CPPU application for fruit setting on melon volatile content显示文摘In fruit production,the application of the plant growth regulator 1-(2-chloro-4-pyridyl)-3-phenylurea(CPPU)dulls the fruit aroma.Gas chromatography-mass spectrometry and transcriptome analyses were performed on CPPU-treated and pollinated fruits to determine how CPPU affects the production of aroma in melon fruit.The results showed that the contents of two important esters(benzyl acetate and phenethyl acetate)in the CPPU-treated fruits were significantly lower than those in the pollinated fruits.Transcriptome sequencing data revealed that most differentially expressed genes were involved in“phenylalanine metabolism”pathway,and their expression was significantly decreased in the CPPU-treated fruits.Further analysis showed that the phenylalanine content in the CPPU-treated fruits was significantly higher than that in the pollinated fruits.In summary,CPPU application interferes with phenylalanine metabolism in melon fruits and affects the production of aromatic esters. | CHENG Jin-tao CHEN Hai-wen DING Xiao-chen SHEN Tai PENG Zhao-wen KONG Qiu-sheng HUANG Yuan BIE Zhi-long | 2021 | Journal of Integrative Agriculture2021，20，12： | 2 |
| 13 | Differences of aroma development and metabolic pathway gene expression between Kyoho and 87-1 grapes显示文摘Aroma is an important quality trait of grapes and often the focus of consumers,viticulturists and grapevine breeders.Kyoho is a hybrid between Vitis vinifera and Vitis labrusca with a strawberry-like scent,while 87-1 is an early-ripening mutant of Muscat hamburg,belonging to Vitis vinifera,with a rose scent.In this study,we compared their aroma compositions and concentrations during berry development by headspace-SPME combined with gas chromatography-mass spectrometry(GC-MS),and analyzed the expression differences of enzyme-encoding genes in the LOX-HPL,MEP and MVA metabolic pathways by qRT-PCR.Twelve esters were detected in Kyoho during the whole berry development and they were abundant after veraison,but no esters were detected in 87-1 berries.Linalool was the dominant terpene among the 14 terpenes detected in 87-1 berries,while limited amounts of terpenes were detected in Kyoho berries.qRT-PCR analysis indicated that the low expression of VvAAT might explain the low content of ester volatiles in 87-1 berries,and the low expression of coding genes in the MEP pathway,especially VvPNLin Ner1,might be the reason for the low content of volatile terpenes in Kyoho berries.The results from this work will promote our understanding of aroma metabolic mechanisms of grapes,and offer some suggestions for grape aromatic quality improvement. | JI Xiao-hao W ANG Bao-liang WANG Xiao-di W ANG Xiao-long LIU Feng-zhi WANG Hai-bo | 2021 | Journal of Integrative Agriculture2021，20，6： | 2 |
| 14 | Optimization of Fermentation Process of Carrot Juice by Probiotics and Analysis of Aroma Components显示文摘Carrot juice was fermented by probiotic Lactobacillus casei( CTCF-LC1) and Lactobacillus reuteri( CTCF-LT1) with sensory score as the main evaluation index,and the fermentation process was optimized by single factor and response surface experiments.The optimum ratio of fermentative strains CTCF-LC1∶ CTCF-LT1 was 1∶ 1,fermentation time was 8 h,inoculum size was 3.1% and fermentation temperature was26.6℃.Under the optimum conditions,the sensory score of fermented carrot juice was 91.3,pH was 4.50,total acid content was 3.73 g/L,total sugar content was 54.25 g/L,and reducing sugar content was 28.41 g/L.The carrot juice has bright orange color and stable state.It not only has the fresh flavor of fruit and vegetable juice,but also has the unique aroma from lactic acid bacteria fermentation,as well as soft and even taste,moderate acidity and sweetness.The changes of aroma components of carrot juice before and after fermentation were analyzed by headspace solid phase microextraction( HSPME) coupled with gas chromatography-mass spectrometry( GC-MS).After fermentation,substances with medicinal flavor components were reduced,and a lot of floral and fruit-scented substances were produced,such as methyl myristate,β-pinene,phenylethanol,and geraniol.Therefore,the results of this study can provide a theoretical basis for the development of fermented fruit and vegetable juice products with unique flavor substances. | Xiaotian LI Guangpeng LIU Jinglong LI Fengtao ZHU Bo ZHAO Yan ZHAO Fatao HE | 2019 | Asian Agricultural Research2019，11，1： | 2 |
| 15 | Assessment of SNP and InDel Variations Among Rice Lines of Tulaipanji x Ranjit显示文摘Genotyping by sequencing(GBS) is the recent approach of next-generation sequencing technique for discovering and genotyping single nucleotide polymorphisms(SNPs) in crop species. Genotypic variation studies(SNPs and insertion-deletions/In Dels) were performed using four rice lines based on GBS data by aligning to the reference genome Nipponbare. Local aromatic rice landrace Tulaipanji was crossed with Ranjit, and two distinct lines were identified from the progenies: one line with awns and aroma traits and the other without awns and aroma. Total number of SNPs and In Dels identified were 52 810 and 4 327 at read depth 10, respectively. Out of the total polymorphic SNPs/In Dels, 16 490 were intergeneric, 7 812 were inside gene, and 4 435 were intronic. Phylogenetically, Tulaipanji was closer to the reference genome nipponbare. Based on recurrent parent genome analysis, out of 10 013 alleles, 92.52% was introgressed into progeny-awn from Tulaipanji and 7.48% from Ranjit, whereas progeny-awnless carried 89.19% alleles from Ranjit and only 10.81% alleles from Tulaipanji. In addition, progeny-awn was the highest heterozygous(83.88%) and progeny-awnless was the least(2.24%) at this fifth generation of recombinant inbred lines. These SNP variations may be linked to the phenotypic traits and can be utilized in crop improvement through linkage mapping. These results suggest that adding a high density of SNP markers to a mapping or breeding population through GBS has a great value for numerous applications in rice breeding and genetics research. | Subhas Chandra ROY Vijaya Bhasker REDDY LACHAGARI | 2017 | Rice science2017，24，6： | 1 |
| 16 | Population Structure and Marker-Trait Association in Indigenous Aromatic Rice显示文摘Joha rice of Assam is a class of rice with aroma, good cooking qualities and excellent palatability, which are grown in different places of Assam with their adaptability to local situations. A total of 143 simple sequence repeat markers were used in this study to reveal sufficient genetic variations among the 40 Joha and 14 non-Joha rice genotypes. Polymorphism information content of these markers were from 0.17 to 0.88, where the average of 3.7 alleles were observed. The model-based population assignment and dendrogram analysis identified three distinct groups in the 54 rice accessions, which established a clear identity of Joha accessions from the Basmati accessions, indicating high diversity and strong population structure in Joha rice. Furthermore, a total of 29 significant marker-trait associations(P < 0.05) for 10 characters were detected. The QTLs related with yield and grain quality can be used effectively in crop improvement programs and for further fine mapping and validation of specific genes to develop gene-based perfect markers in rice breeding and for mining of better alleles of these genes in Joha rice collections. | Preeti Rekha TALUKDAR Sunayana RATHI Khanin PATHAK Sanjay Kumar CHETIA Ramendra Nath SARMA | 2017 | Rice science2017，24，3： | 1 |
| 17 | Effect of cooking processes on tilapia aroma and potential umami perception显示文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants. | Danni Zhang Charfedinne Ayed Ian D.Fisk Yuan Liu | 2023 | Food Science and Human Wellness2023，12，1： | 1 |
| 18 | The Effect of Different Potassium Fertilizers on Fruit Flavor Quality of ‘Xinliqihao’ Pear显示文摘[Objectives] This study was conducted to investigate the effects of different types of potassium fertilizers on the flavor and quality of pear fruit.[Methods] With ‘Xinliqihao’ as a research object,such three treatments as potassium sulfate (T1),potassium nitrate (T2) and potassium chloride (T3) were set up,with no application of potassium fertilizer as control (CK).All the fertilizers were applied into soil in the growing season.[Results] The total sugar content of ‘Xinliqihao’ was significantly higher in the potassium fertilizer treatments than that of the control.The total sugar content of T 2 (the potassium sulfate treatment) was the highest,which was 34.55% higher than that of the control,sequentially followed by T3 (the potassium nitrate treatment) and T1 (the potassium chloride treatment).The contents of fructose,glucose and sucrose in the potassium sulfate treatment were all the highest,which were 15.96%,27.32% and 52.81% higher than those of the potassium chloride treatment,respectively,and 11.36%,27.75% and 20.45% higher than the potassium nitrate treatment,respectively.The total acid content of ‘Xinliqihao’ fruit treated with different types of potassium fertilizers was higher than that of the control.The total acid content of the potassium nitrate treatment was the highest,which was 103.68% higher than that of the control,sequentially followed by the potassium sulfate treatment and the potassium chloride treatment.Both the control and potassium treatments of ‘Xinliqihao’ had the highest malic acid content,and except the potassium chloride treatment with the lowest fumaric acid content,other treatments all had the lowest tartaric acid content.Different types of potassium fertilizer treatments had different effects on the organic acid content of ‘Xinliqihao’ fruit.The types and contents of volatile aroma substances in the fruit of ‘Xinliqihao’ treated with potassium fertilizers were significantly higher than the control.The aroma substances in ‘Xinliqihao’ differed among different potassium fertilizer treatments.Specifically,78 kinds of aroma substances were detected in the potassium chloride treatment,and the total content of aroma components was the highest at 746.609 ng/g in the fruit of the potassium sulfate treatment.[Conclusions] The potassium fertilizer treatments improved the flavor and quality of ‘Xinliqihao’ pear fruit,and the potassium sulfate treatment exhibited the best effects. | Shuwei WEI Shaomin WANG Xiaochang DONG Yong ZHANG Ran DONG Kun RAN Hongwei WANG | 2019 | Agricultural Biotechnology2019，8，5： | 1 |
| 19 | Plant-Derived Enzymes Producing Chiral Aroma Compounds and Potential Application显示文摘Aroma(volatile)compounds play important ecological functions in plants,and also contribute to the quality of plant-derived foods.Moreover,chiral aroma compounds affect their functions in plants and lead to different flavor quality properties.Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants,which are generally involved in the final biosynthetic step of the aroma compounds.Here,we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds,and their changes in response to environmental factors.The chiral aroma enzymes that have been reported produce(R)-linalool,(S)-linalool,(R)-limonene,and(S)-limonene,etc.,and these enzymes are found in various plant species.We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances. | Fang Dong Qian Fan Xinguo Su Lanting Zeng | 2023 | Phyton-International Journal of Experimental Botany2023，92，2： | 1 |
| 20 | IDENTIFICATION OF INSECT NEU-ROTOXIN RELEASED BY DDT-PROSTRATE COCKROACHES显示文摘DDT-prostrate cockroaches release, from the nerve cord into the haemolymph, a neurotoxin which is not DDT or its metabolite. Electrophy-siological studies revealed that the neurotoxin stimulates the nerve to produce | 张宗炳 吴世雄 金恒亮 | 1983 | Chinese Science Bulletin1983，28，9： | 0 |
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