Psychoactive Plant Database - Neuroactive Phytochemical Collection

1. Food Chem. 2024 Oct 26;464(Pt 2):141735. doi: 10.1016/j.foodchem.2024.141735. 
Online ahead of print.

Dynamic aroma characteristics of jasmine tea scented with single-petal jasmine 
"Bijian": A comparative study with traditional double-petal jasmine.

Zhang Y(1), Gu M(1), Yang S(2), Fan W(3), Lin H(1), Jin S(1), Wang P(4), Ye 
N(5).

Author information:
(1)Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple 
Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, 
Fujian, China.
(2)Fujian Luojiang Tea Co., Ltd, Fuzhou 350026, Fujian, China.
(3)College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, 
China.
(4)College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, 
China. Electronic address: wpjtea@163.com.
(5)Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple 
Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, 
Fujian, China. Electronic address: ynxtea@126.com.

This study investigated the dynamic changes in jasmine tea during the scenting 
process and explored the differences in the aroma characteristics of jasmine tea 
scented with single-petal jasmine "Bijian" and traditional double-petal jasmine 
"Shuangban." Twenty-one key volatile compounds were identified from jasmine tea 
by headspace solid-phase microextraction-gas chromatography-mass spectrometry. 
Compared with the intensely floral and sweet fragrance characteristic of jasmine 
tea scented with double-petal jasmine "Shuangban," the tea scented with 
single-petal jasmine "Bijian" exhibited a fresher aroma, which can be attributed 
to the accumulation of methyl benzoate. Indole and eugenol were identified as 
the major contributors to the pronounced floral flavor. Furthermore, the large 
accumulation of α-farnesene, geraniol and α-ionone, helps jasmine tea to show a 
stronger freshness and fragrance aroma. These findings provide new insights into 
the aroma characteristics of jasmine tea scented with single-petal jasmine 
"Bijian" and support its application and promotion in tea production.

Copyright © 2024. Published by Elsevier Ltd.

DOI: 10.1016/j.foodchem.2024.141735
PMID: 39481304

Conflict of interest statement: Declaration of competing interest The authors 
declare that they have no known competing financial interests or personal 
relationships that could have appeared to influence the work reported in this 
paper.


2. Food Sci Nutr. 2024 Jul 16;12(10):7186-7201. doi: 10.1002/fsn3.4307.
eCollection  2024 Oct.

Brewing method-dependent changes of volatile aroma constituents of green tea 
(Camellia sinensis L.).

Göksu Sürücü C(1), Tolun A(2), Halisçelik O(3), Artık N(2).

Author information:
(1)Plant-Based Food Research Center, Field Crops Central Research Institute, 
Directorate General of Agricultural Research and Policies Ankara Türkiye.
(2)Department of Food Engineering Ankara University Ankara Türkiye.
(3)Core Unit Metabolomics, Berlin Institute of Health Charité University Berlin 
Germany.

The determination of optimal levels of green tea amount and brewing time would 
have a crucial role in the accumulation of desired aromatic volatile compounds 
to meet worldwide market demand. Aroma is the most important factor influencing 
tea consumers' choices along with taste, price, and brand. This study aims to 
determine how the brewing time and amount of green tea affect the aroma profile 
of green tea infusion. The effect of the amount of Turkish green tea (5-10 g) 
and brewing time (5-60 min) on aromatic volatile compounds was evaluated using 
solid-phase microextraction (SPME) and gas chromatography-mass spectrometry 
(GC-MS) technique. The SPME/GC-MS analysis identified 57 components in the aroma 
profile of green tea infusions including 13 esters, 12 alkanes, 7 unknowns, 6 
ketones, 3 alcohols, 2 terpenes, 2 terpenoids, 1 alkaloid, 1 phenolic compound, 
1 lactone, 1 pyrazine, and 1 norisoprenoid. The green tea amount and brewing 
time had significant effects on the number of chemical compounds. A total of 42, 
47, and 36 aromatic volatile compounds were determined by brewing 5, 7.5, and 
10 g of green tea. The most abundant constituents in green tea infusions were 
phytone, 2-decenal, lauric acid, unknown 1, methoxy-1-methylethyl pyrazine, 
α-ionone, β-ionone, and diethyl phthalate (DEP). With this study, the aroma 
structures of green tea infusion have been revealed for the first time depending 
on the brewing time and quantity.

© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals 
LLC.

DOI: 10.1002/fsn3.4307
PMCID: PMC11521698
PMID: 39479672

Conflict of interest statement: The authors declare no conflict of interest.


3. J Food Sci. 2024 Oct 4. doi: 10.1111/1750-3841.17385. Online ahead of print.

Optimization of the preparation process of Spirulina blended liquor and 
Spirulina fermented wine, analysis of volatile components and in vitro 
antioxidant study.

Li X(1), Feng J(1), Lv J(1), Liu Q(1), Liu X(1), Liu Y(1), Xie S(1), Nan 
F(1)(2).

Author information:
(1)School of Life Science, Shanxi University, Taiyuan, China.
(2)Xinghuacun College of Shanxi University (Shanxi Institute of Brewing 
Technology and Industry), Taiyuan, China.

The optimal conditions were explored for the preparation of Spirulina blended 
liquor (SBL) and Spirulina fermented wine (SFW), respectively. The parameters 
obtaining highest alga polysaccharide were calculated by response surface 
methodology. The optimal conditions for SBL preparation were base liquor of 
42% vol, ultrasonication time of 37-min and ultrasonic power of 80 W with 
polysaccharide content (PC) and alcohol content (AC) of 0.2181 g/L and 
39.7% vol, respectively. In the case of SFW, optimum fermentation occurred at 
22°C, with a 4% inoculum and 6-day period with PC and AC of 8.533 g/L and 
11.2% vol, respectively. Headspace solid-phase microextraction-gas 
chromatography-mass spectrometry was used to quantitatively analyze the volatile 
components of SBL and SFW. There were 32 and 40 main aroma compounds in SBL and 
SFW, respectively. Volatile organic compounds, including α-ionone and β-ionone, 
produced by Spirulina were detected in both SBL and SFW. Comparative evaluation 
of scavenging activity and total reducing power revealed the antioxidant 
capacity of SFW significantly outperformed that of SBL.

© 2024 Institute of Food Technologists.

DOI: 10.1111/1750-3841.17385
PMID: 39366772


4. Foods. 2024 Sep 20;13(18):2985. doi: 10.3390/foods13182985.

Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing 
Tea.

Zhang J(1), Mao Y(2), Xu Y(1), Feng Z(1), Wang Y(1), Chen J(1), Zhao Y(2), Cui 
H(2), Yin J(1).

Author information:
(1)Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 
310008, China.
(2)Hangzhou Academy of Agricultural Science, Hangzhou 310024, China.

Scenting is an important process for the formation of aroma quality in floral 
Longjing tea. There are differences in the aroma quality of osmanthus Longjing 
teas processed by different scenting processes. The efficient isolated scenting 
method was employed to process a new product of osmanthus Longjing tea in this 
study, and this was compared with the traditional scenting method. The volatile 
compounds of osmanthus Longjing tea were analyzed by a GC-MS instrument. In 
addition, the effects of scenting time and osmanthus consumption on the aroma 
quality of Longjing tea were studied. The results indicated that there were 67 
kinds of volatile compounds in the osmanthus Longjing tea produced by the 
isolated scenting process (O-ISP), osmanthus Longjing tea produced by the 
traditional scenting process (O-TSP), and raw Longjing tea embryo (R), including 
alcohols, ketones, esters, aldehydes, olefins, acids, furans, and other aroma 
compounds. The proportions of alcohol compounds, ester compounds, aldehyde 
compounds, and ketone compounds in O-ISP were higher than in O-TSP and R. When 
the osmanthus consumption was increased, the relative contents of volatile aroma 
compounds gradually increased, which included the contents of trans-3,7-linalool 
oxide II, dehydrolinalool, linalool oxide III (furan type), linalool oxide IV 
(furan type), 2,6-Dimethyl cyclohexanol, isophytol, geraniol, 
1-octene-3-alcohol, cis-2-pentenol, trans-3-hexenol, β-violet alcohol, 
1-pentanol, benzyl alcohol, trans-p-2-menthene-1-alcohol, nerol, hexanol, 
terpineol, 6-epoxy-β-ionone, 4,2-butanone, 2,3-octanedione, methyl stearate, 
cis-3-hexenyl wasobutyrate, and dihydroanemone lactone. When the scenting time 
was increased, the relative contents of aroma compounds gradually increased, 
which included the contents of 2-phenylethanol, trans-3,7-linalool oxide I, 
trans-3,7-linalool oxide II, dehydrolinalool, isophytol, geraniol, 
trans-3-hexenol, β-ionol, benzyl alcohol, trans-p-2-menthene-1-ol, nerol, 
hexanol, terpineol, dihydroβ-ionone, α-ionone, and β-ionone,6,10. The isolated 
scenting process could achieve better aroma quality in terms of the floral 
fragrance, refreshing fragrance, and tender fragrance than the traditional 
scenting process. The isolated scenting process was suitable for processing 
osmanthus Longjing tea with high aroma quality. This study was hoped to provide 
a theoretical base for the formation mechanism and control of quality of 
osmanthus Longjing tea.

DOI: 10.3390/foods13182985
PMCID: PMC11431753
PMID: 39335913

Conflict of interest statement: The authors declare that they have no known 
competing financial interests or personal relationships that could have appeared 
to influence the work reported in this paper.


5. Food Chem Toxicol. 2024 Oct;192 Suppl 1:115000. doi:
10.1016/j.fct.2024.115000.  Epub 2024 Sep 12.

RIFM fragrance ingredient safety assessment, allyl α-ionone, CAS Registry Number 
79-78-7.

Api AM(1), Bartlett A(1), Belsito D(2), Botelho D(1), Bruze M(3), 
Bryant-Freidrich A(4), Burton GA Jr(5), Cancellieri MA(1), Chon H(1), Dagli 
ML(6), Dekant W(7), Deodhar C(1), Farrell K(1), Fryer AD(8), Jones L(1), Joshi 
K(1), Lapczynski A(1), Lavelle M(1), Lee I(1), Moustakas H(1), Muldoon J(1), 
Penning TM(9), Ritacco G(1), Sadekar N(1), Schember I(1), Schultz TW(10), 
Siddiqi F(1), Sipes IG(11), Sullivan G(12), Thakkar Y(1), Tokura Y(13).

Author information:
(1)Research Institute for Fragrance Materials, Inc., 50 Tice Boulevard, 
Woodcliff Lake, NJ, 07677, USA.
(2)Member Expert Panel for Fragrance Safety, Columbia University Medical Center, 
Department of Dermatology, 161 Fort Washington Ave., New York, NY, 10032, USA.
(3)Member Expert Panel for Fragrance Safety, Malmo University Hospital, 
Department of Occupational & Environmental Dermatology, Sodra Forstadsgatan 101, 
Entrance 47, Malmo, SE-20502, Sweden.
(4)Member Expert Panel for Fragrance Safety, Pharmaceutical Sciences, Wayne 
State University, 42 W. Warren Ave., Detroit, MI, 48202, USA.
(5)Member Expert Panel for Fragrance Safety, School of Natural Resources & 
Environment, University of Michigan, Dana Building G110, 440 Church St., Ann 
Arbor, MI, 58109, USA.
(6)Member Expert Panel for Fragrance Safety, University of Sao Paulo, School of 
Veterinary Medicine and Animal Science, Department of Pathology, Av. Prof. dr. 
Orlando Marques de Paiva, 87, Sao Paulo, CEP 05508-900, Brazil.
(7)Member Expert Panel for Fragrance Safety, University of Wuerzburg, Department 
of Toxicology, Versbacher Str. 9, 97078, Würzburg, Germany.
(8)Member Expert Panel for Fragrance Safety, Oregon Health & Science University, 
3181 SW Sam Jackson Park Rd., Portland, OR, 97239, USA.
(9)Member of Expert Panel for Fragrance Safety, University of Pennsylvania, 
Perelman School of Medicine, Center of Excellence in Environmental Toxicology, 
1316 Biomedical Research Building (BRB) II/III, 421 Curie Boulevard, 
Philadelphia, PA, 19104-3083, USA.
(10)Member Expert Panel for Fragrance Safety, The University of Tennessee, 
College of Veterinary Medicine, Department of Comparative Medicine, 2407 River 
Dr., Knoxville, TN, 37996- 4500, USA.
(11)Member Expert Panel for Fragrance Safety, Department of Pharmacology, 
University of Arizona, College of Medicine, 1501 North Campbell Avenue, P.O. Box 
245050, Tucson, AZ, 85724-5050, USA.
(12)Research Institute for Fragrance Materials, Inc., 50 Tice Boulevard, 
Woodcliff Lake, NJ, 07677, USA. Electronic address: gsullivan@rifm.org.
(13)Member Expert Panel for Fragrance Safety, The Journal of Dermatological 
Science (JDS), Department of Dermatology, Hamamatsu University School of 
Medicine, 1-20-1 Handayama, Higashi-ku, Hamamatsu, 431-3192, Japan.

DOI: 10.1016/j.fct.2024.115000
PMID: 39276911 [Indexed for MEDLINE]

Conflict of interest statement: Declaration of competing interest The authors 
declare that they have no known competing financial interests or personal 
relationships that could have appeared to influence the work reported in this 
paper. We wish to confirm that there are no known conflicts of interest 
associated with this publication and there has been no significant financial 
support for this work that could have influenced its outcome. RIFM staff are 
employees of the Research Institute for Fragrance Materials, Inc. (RIFM). The 
Expert Panel receives a small honorarium for time spent reviewing the subject 
work.