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Article ; Online: Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold,

Li, Na / Li, Guanyu / Li, Aihua / Tao, Yongsheng

Journal of agricultural and food chemistry

2023 Volume 71, Issue 37, Page(s) 13869–13879

Abstract: To analyze the contribution of fruity esters on wine aroma perception, the interaction levels between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold, ...

Abstract	To analyze the contribution of fruity esters on wine aroma perception, the interaction levels between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold,
MeSH term(s)	Odorants ; Fruit ; Wine ; Candy ; Esters
Chemical Substances	Esters
Language	English
Publishing date	2023-09-07
Publishing country	United States
Document type	Journal Article
ZDB-ID	241619-0
ISSN	1520-5118 ; 0021-8561
ISSN (online)	1520-5118
ISSN	0021-8561
DOI	10.1021/acs.jafc.3c03733
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Article ; Online: Improving aromatic higher alcohol acetates in wines by co-fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition.

Li, Yueqi / Xu, Lingbin / Sam, Faisal Eudes / Li, Aihua / Hu, Kai / Tao, Yongsheng

Journal of the science of food and agriculture

2024

Abstract: Background: Higher alcohol acetates (HAAs) are potent aroma-active esters that impart desirable fruity and floral aromas. However, the conversion of higher alcohol precursors into HAAs is extremely low in winemaking. To investigate the underlying yeast- ... ...

Abstract	Background: Higher alcohol acetates (HAAs) are potent aroma-active esters that impart desirable fruity and floral aromas. However, the conversion of higher alcohol precursors into HAAs is extremely low in winemaking. To investigate the underlying yeast-yeast interaction on targeted improvement of aromatic HAAs, we evaluated fermentation activity, cell viability, amino acid consumption and HAA production when Pichia kluyveri and Saccharomyces cerevisiae were inoculated concurrently or sequentially. Results: Pichia kluyveri PK-21 possessed the ability to survive and increased HAA level up to 5.2-fold in mixed fermentation. Such an increment may benefit from the efficient conversion of higher alcohol precursors into HAAs (>27-fold higher than S. cerevisiae). During mixed fermentation, the two yeasts exhibited crucial interactions regarding cell growth and amino acid competition. Saccharomyces cerevisiae dominated over the co-inoculated P. kluyveri by efficient uptake of amino acids and biomass production. However, this dominance decreased in sequential fermentation, where P. kluyveri growth increased due to the consumption of preferred amino acids prior to S. cerevisiae. Pearson correlation analysis indicated that phenylalanine and aspartic acid may act as positive amino acids in boosting P. kluyveri growth and HAA production. Laboratory-scale winemaking validated the fermentation performance of P. kluyveri in sequential inoculum, resulting in a balanced aroma profile with enhanced floral and tropical fruity characteristics in the final wines. Conclusion: This study proposes a microbial, non-genetically engineered approach for targeted increase of HAA production in winemaking and the findings provide new insights into yeast-yeast interactions. © 2024 Society of Chemical Industry.
Language	English
Publishing date	2024-05-01
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.13519
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Article ; Online: Decoding Polysaccharides from Two

Kong, Cailin / Zhang, Qi / Wang, Yiqing / Huang, Jie / Li, Aihua / Tao, Yongsheng

Journal of agricultural and food chemistry

2024

Abstract: This study extensively characterized yeast polysaccharides (YPs) ... ...

Abstract	This study extensively characterized yeast polysaccharides (YPs) from
Language	English
Publishing date	2024-05-17
Publishing country	United States
Document type	Journal Article
ZDB-ID	241619-0
ISSN	1520-5118 ; 0021-8561
ISSN (online)	1520-5118
ISSN	0021-8561
DOI	10.1021/acs.jafc.4c02073
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Article ; Online: Asymmetric Paired Electrocatalysis: Enantioselective Olefin-Sulfonylimine Coupling.

Huang, Cheng / Tao, Yongsheng / Cao, Xiyang / Zhou, Cong / Lu, Qingquan

Journal of the American Chemical Society

2023 Volume 146, Issue 3, Page(s) 1984–1991

Abstract: Asymmetric electrocatalysis offers exciting new strategies for the synthesis of chiral molecules through novel reaction pathways. However, simultaneous activation of reactants on both electrodes via asymmetric paired electrolysis, which is more energy ... ...

Abstract	Asymmetric electrocatalysis offers exciting new strategies for the synthesis of chiral molecules through novel reaction pathways. However, simultaneous activation of reactants on both electrodes via asymmetric paired electrolysis, which is more energy efficient and economic than single half-electrode synthesis, remains a formidable challenge. Herein, an asymmetric olefin-sulfonylimine coupling via paired electrocatalysis is presented for the first time. In this protocol, Co-catalyzed hydrogen atom transfer on the anode and Ni-catalyzed sulfonylimine reduction on the cathode were seamlessly cross-coupled. The new catalytic system enables the formation of chiral amine products bearing a tetrasubstituted carbon stereocenter with a high enantioselectivity (up to 96% ee).
Language	English
Publishing date	2023-12-19
Publishing country	United States
Document type	Journal Article
ZDB-ID	3155-0
ISSN	1520-5126 ; 0002-7863
ISSN (online)	1520-5126
ISSN	0002-7863
DOI	10.1021/jacs.3c10194
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Article ; Online: Fate of carotenoids in yeasts: synthesis and cleavage.

Zhang, Qian-Wei / Kong, Cai-Lin / Tao, Yong-Sheng

Critical reviews in food science and nutrition

2022 Volume 63, Issue 25, Page(s) 7638–7652

Abstract: Carotenoids and their cleavage products (norisoprenoids) have excellent functional properties with diverse applications in foods, medicaments, cosmetics, ...

Abstract	Carotenoids and their cleavage products (norisoprenoids) have excellent functional properties with diverse applications in foods, medicaments, cosmetics,
MeSH term(s)	Carotenoids/chemistry ; Norisoprenoids ; Flavoring Agents ; Biosynthetic Pathways
Chemical Substances	Carotenoids (36-88-4) ; Norisoprenoids ; Flavoring Agents
Language	English
Publishing date	2022-03-11
Publishing country	United States
Document type	Review ; Journal Article
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2022.2048352
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Article ; Online: Analysis of Near-Infrared Spectral Properties and Quantitative Detection of Rose Oxide in Wine

Bai, Xuebing / Xu, Yaqiang / Chen, Xinlong / Dai, Binxiu / Tao, Yongsheng / Xiong, Xiaolin

Agronomy. 2023 Apr. 14, v. 13, no. 4

2023

Abstract: This study aims to investigate the near-infrared spectral properties of Rose Oxide (4-Methyl-2-(2-methyl-1-propenyl) tetrahydropyran) in wine, establish a quantitative detection, and build relationships between the chemical groups of Rose Oxide and near- ... ...

Abstract	This study aims to investigate the near-infrared spectral properties of Rose Oxide (4-Methyl-2-(2-methyl-1-propenyl) tetrahydropyran) in wine, establish a quantitative detection, and build relationships between the chemical groups of Rose Oxide and near-infrared characteristic bands, so as to provide ideas and references for the near-infrared detection of a low-content aroma substance in wine. In total, 133 samples with different wine matrices were analyzed using Fourier transform–near-infrared (FT-NIR) spectroscopy. Min–max normalization (MMN), principal component analysis (PCA), and synergy interval partial least squares regression (Si-PLSR) were used for pre-processing, outlier rejection, analysis of spectral properties, and modeling. Finally, the quantitative detection model was established using the PLSR method and the wine sample containing Rose Oxide was verified externally. Eight subintervals (4000–4400 cm⁻¹, 4400–4800 cm⁻¹, 5600–6000 cm⁻¹, 6000–6400 cm⁻¹, 6400–6800 cm⁻¹, 6800–7200 cm⁻¹, 7200–7600 cm⁻¹, 8400–8800 cm⁻¹) were determined as the characteristic band intervals of Rose Oxide in the NIR region. Among them, 5600–6000 cm⁻¹ was assigned to the first overtone C–H stretching in tetrahydropyran ring and methyl as well as the combination C–H stretching of the CH₃ function groups, 6000–6400 cm⁻¹ was assigned to the first overtone C–H stretching of the C–H=group and the combination C=C stretching in isobutyl, and 8400–8800 cm⁻¹ was assigned to the second overtone C–H stretching and C–O stretching in tetrahydropyran ring as well as the C–H stretching vibration in methyl. In addition, 4000–4800 cm⁻¹, 6400–6800 cm⁻¹, and 7200–7600 cm⁻¹ were assigned to the C–H stretching vibration, while 6400–7600 cm⁻¹ was assigned to the C–O stretching vibration. The training result showed that the calibration model (rcv2 of 0.96 and RMSECV of 2.33) and external validation model (rcv2 of 0.84 and RMSECV of 2.72) of Rose Oxide in wine were acceptable, indicating a good predictive ability. The spectral assignment of Rose Oxide provides a new way for the NIR study of other terpenes in wine, and the use of the established Si-PLSR model for the rapid determination of Rose Oxide content in wine is feasible.
Keywords	agronomy ; models ; odors ; principal component analysis ; spectroscopy ; terpenoids ; vibration ; wines
Language	English
Dates of publication	2023-0414
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2607043-1
ISSN	2073-4395
ISSN	2073-4395
DOI	10.3390/agronomy13041123
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Fate of carotenoids in yeasts: synthesis and cleavage

Zhang, Qian-Wei / Kong, Cai-Lin / Tao, Yong-Sheng

Critical Reviews in Food Science and Nutrition. 2023 Oct. 3, v. 63, no. 25 p.7638-7652

2023

Abstract: Carotenoids and their cleavage products (norisoprenoids) have excellent functional properties with diverse applications in foods, medicaments, cosmetics, etc. Carotenoids can be oxidatively cleaved through nonspecific reactions or by carotenoid cleavage ... ...

Abstract	Carotenoids and their cleavage products (norisoprenoids) have excellent functional properties with diverse applications in foods, medicaments, cosmetics, etc. Carotenoids can be oxidatively cleaved through nonspecific reactions or by carotenoid cleavage oxygenases (CCOs), the product of which could further modify food flavor. This review provides comprehensive information on both carotenoid synthesis and cleavage processes with emphasis on enzyme characterization and biosynthetic pathway optimization. The use of interdisciplinary approaches of bioengineering and computer-aided experimental technology for key enzyme modification and systematic pathway design is beneficial to monitor metabolic pathways and assess pathway bottlenecks, which could efficiently lead to accumulation of carotenoids in microorganisms. The identification of CCOs spatial structures isolated from different species has made a significant contribution to the current state of knowledge. Current trends in carotenoid-related flavor modification are also discussed. In particular, we propose the carotenoid-synthesizing yeast Rhodotorula spp. for the production of food bioactive compounds. Understanding the behavior underlying the formation of norisoprenoids from carotenoids using interdisciplinary approaches may point toward other areas of investigation that could lead to better exploiting the potential use of autochthonous yeast in flavor enhancement.
Keywords	Rhodotorula ; biochemical pathways ; cosmetics ; flavor ; food science ; norisoprenoids ; nutrition ; oxygenases ; yeasts ; Carotenoids ; metabolic engineering ; carotenoid cleavage oxygenases ; flavor modification
Language	English
Dates of publication	2023-1003
Size	p. 7638-7652.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2022.2048352
Database	NAL-Catalogue (AGRICOLA)

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Article: Unlocking the Nucleophilicity of Strong Alkyl C-H Bonds via Cu/Cr Catalysis.

Peng, Pan / Zhong, Yifan / Zhou, Cong / Tao, Yongsheng / Li, Dandan / Lu, Qingquan

ACS central science

2023 Volume 9, Issue 4, Page(s) 756–762

Abstract: Direct functionalization of inert C-H bonds is one of the most attractive yet challenging strategies for constructing molecules in organic chemistry. Herein, we disclose an unprecedented and Earth abundant Cu/Cr catalytic system in which unreactive alkyl ...

Abstract	Direct functionalization of inert C-H bonds is one of the most attractive yet challenging strategies for constructing molecules in organic chemistry. Herein, we disclose an unprecedented and Earth abundant Cu/Cr catalytic system in which unreactive alkyl C-H bonds are transformed into nucleophilic alkyl-Cr(III) species at room temperature, enabling carbonyl addition reactions with strong alkyl C-H bonds. Various aryl alkyl alcohols are furnished under mild reaction conditions even on a gram scale. Moreover, this new radical-to-polar crossover approach is further applied to the 1,1-difunctionalization of aldehydes with alkanes and different nucleophiles. Mechanistic investigations reveal that the aldehyde not only acts as a reactant but also serves as a photosensitizer to recycle the Cu and Cr catalysts.
Language	English
Publishing date	2023-03-27
Publishing country	United States
Document type	Journal Article
ISSN	2374-7943
ISSN	2374-7943
DOI	10.1021/acscentsci.2c01389
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Article ; Online: Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae.

Li, Na / Wang, Lingyun / Yin, Jian / Ma, Na / Tao, Yongsheng

Food research international (Ottawa, Ont.)

2022 Volume 153, Page(s) 110959

Abstract: Hutai-8 grape (Vitis vinifera × Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma ... ...

Abstract	Hutai-8 grape (Vitis vinifera × Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of isobutyl acetate, ethyl butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation. This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality.
MeSH term(s)	Fermentation ; Odorants/analysis ; Pichia ; Saccharomyces cerevisiae ; Wine/analysis
Language	English
Publishing date	2022-01-25
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.110959
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Article ; Online: Characterization of the key odorant compounds in ‘Qinguan’ apples (Malus × domestica)

Li, Rui / Shi, Jinrui / Li, Cen / Ren, Xiaolin / Tao, Yongsheng / Ma, Fengwang / Liu, Zhande / Liu, Cuihua

LWT. 2023 July, v. 184 p.115052-

2023

Abstract: Qinguan’ apple is native to China with the outstanding qualities of disease resistance and long storage time. In this study, gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile compounds in peel and flesh of post-harvest ‘ ... ...

Abstract	‘Qinguan’ apple is native to China with the outstanding qualities of disease resistance and long storage time. In this study, gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile compounds in peel and flesh of post-harvest ‘Qinguan’ apples. Ninety-four and seventy volatile compounds were identified in ‘Qinguan’ peel and flesh, respectively. Esters and alcohols were predominant in ‘Qinguan’ peel, while alcohols were identified as the main volatiles in ‘Qinguan’ flesh. Odor-active compounds and the sensory profile of ‘Qinguan’ apples were investigated by aroma extract dilution analysis-gas chromatography-olfactometry (AEDA-GC-O) and sensory description analyses. The sensory profile of ‘Qinguan’ apples was mainly characterized by aroma descriptors of fruity and green categories. Among the 15 odor-active compounds with flavor dilution factor (FD) ranging from 3 to 81, hexyl acetate, α-farnesene, hexanol, and hexanal (with FD = 81) were shown to be the most potent odor-active compounds in ‘Qinguan’ apples. Based on the results obtained from GC-MS, AEDA-GC-O, and omission tests, hexyl acetate as the most abundant ester in peel was suggested to be one of the characteristic aroma compounds of ‘Qinguan’ apple, contributing to its strong fruity aroma note, while the other characteristic aroma compound, α-farnesene, was responsible for the green note.
Keywords	Malus domestica ; acetates ; apples ; disease resistance ; flavor ; gas chromatography-mass spectrometry ; hexanols ; odor compounds ; odors ; sensory evaluation ; storage time ; China ; ‘Qinguan’ (malus × domestica borkh.) ; Odor-active volatile ; Aroma extract dilution analysis-gas chromatography-olfactometry (AEDA-GC-O) ; Omission test ; Sensory analysis
Language	English
Dates of publication	2023-07
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2023.115052
Database	NAL-Catalogue (AGRICOLA)

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