Eight-carbon (C8) volatiles, such as 1-octen-3-ol, are ubiquitous among fungi. They are the volatiles critical for aroma and flavor of fungi, and assumed to be signals controlling germination of several fungi. In this study, we found that intact Aspergillus flavus conidia scarcely synthesized C8 volatiles but repeated freeze-thaw treatment that made the cell membrane permeable promoted (R)-1-oc...

Aroma-related volatiles, together with sugars and acids, play an important role in determining fruit flavor quality. Characteristic volatiles of peach fruit are mainly derived from fatty acids such as linoleic acid (18:2) and linolenic acid (18:3). In the present study, six genes encoding fatty acid desaturases (FAD) were cloned, including two ω-6 FAD genes (PpFAD2, PpFAD6) and four ω-3 FAD gen...

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder w...

Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made investigate biosynthesis and gene expressions during making processes, it remains unclear whether the endogenous volatile postharvest processing contributes quality of tea. To critically evaluate this question, we used same batch fresh leaves produced three different types w...

BACKGROUND Transgenic Bt rice line T2A-1 expresses a synthesized cry2A gene that shows high resistance to Lepidoptera pests, including Cnaphalocrocis medinalis (Guenée) (Lepidoptera: Pyralidae). Plant volatile orientation cues and the physical characteristics of the leaf surface play key roles in host location or host-plant acceptance of phytophagous insects. These volatile compounds and physic...