Psychoactive Plant Database - Neuroactive Phytochemical Collection

1. J Agric Food Chem. 2024 Nov 5. doi: 10.1021/acs.jafc.4c06012. Online ahead of 
print.

Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive 
Oil in the US and Israel: Development of a Prediction Model for Defects.

Calatayud MV(1), Li X(1), Dag A(2), Benjamin O(3), Tietel Z(4), Polari JJ(5), 
Zipori I(2), Wang SC(1)(6).

Author information:
(1)Department of Food Science and Technology, University of California at Davis, 
One Shields Avenue, Davis, California 95616, United States.
(2)Department of Fruit Trees Sciences, Agricultural Research Organization - 
Volcani Institute, Gilat Research Center, Rishon LeZion 85280, Israel.
(3)Food Science Department, DN Upper Galilee, Tel Hai College, Upper Galilee 
12210, Israel.
(4)Department of Food Science, Agricultural Research Organization - Volcani 
Institute, Gilat Research Center, Rishon LeZion 85280, Israel.
(5)Corto Olive Company, Live Oak Rd, Stockton, California 95212, United States.
(6)University of California Agriculture and Natural Resources, 2801 2 nd St, 
Davis, California 95618, United States.

Virgin olive oil (VOO) quality is defined by both chemical and sensory 
parameters. While the chemical parameters are objective and measured using 
instrument-based methods, sensory quality evaluation is based upon human panels, 
which can be subjective, have less repeatability, suffer from fatigue, and 
require long and costly training. Tasting biases could be minimized by a trained 
panel, but using humans as a testing instrument is inevitably prone to various 
psychological biases, stimulus-related factors, and carry-over effects. The 
objectives of this study were to evaluate instrumental methodologies that will 
assist the existing human panel in assessing the sensory characteristics of VOO 
and to develop chemistry-based predicting models for sensory properties in the 
oil using VOO samples originating from the US and Israel. Our results indicated 
that oil rancidity highly correlated with the contents of chemical components 
contents; 1-penten-3-one, 3-hexen-1-ol, (E)-2-pentanal, and 1-octen-3-ol are the 
major volatiles associated with rancidity defects (low concentrations of these 
compounds). Positive sensory attributes, such as fruitiness, correlated with 1- 
acetoxypinoresinol and hexanal, while bitterness correlated with pinoresinol, 
the aldehydic form of oleuropein aglycones, and the dialdehydic form of 
oleuropein aglycone. The random forest model suggested that luteolin, 
(E)-2-hexenal, 1-penten-3-one, and C18:0 are the most useful measurements in 
predicting the occurrence of sensory defects in the olive oil samples included. 
In other words, when these compounds are below or above a certain threshold, a 
defect, such as rancidity, is more likely to be found by the sensory panel.

DOI: 10.1021/acs.jafc.4c06012
PMID: 39499039


2. Foods. 2024 Oct 16;13(20):3283. doi: 10.3390/foods13203283.

The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during 
Yellowing Process.

Wang W(1), Feng Z(1), Min R(1), Yin J(1), Jiang H(1).

Author information:
(1)Key Laboratory of Tea Biology and Resources Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China.

Yellowing is the key processing technology of yellow tea, and environmental 
conditions have a significant impact on the yellowing process. In this study, 
volatile compounds of the yellowing process under different environmental 
conditions were analyzed by GC-MS. Results showed that a total of 75 volatile 
compounds were identified. A partial least squares discriminant analysis 
(PLS-DA) determined that 42 of them were differential compounds, including 12 
hydrocarbons, 8 ketones, 8 aldehydes, 6 alcohols, and 8 other compounds, and 
compared the contents of differential compounds under the conditions of 40 °C 
with 90% humidity, 50 °C with 50% humidity, and 30 °C with 70% humidity, then 
analyzed the variation patterns of hydrocarbons under different yellowing 
environmental conditions. A 40 °C with 90% humidity treatment reduced the 
content of more hydrocarbons and increased the aldehydes. The content of 
3-hexen-1-ol was higher when treated at 50 °C with 50% humidity and was 
consistent with the results of sensory evaluation. This study could provide a 
theoretical basis for future research on the aroma of yellow tea.

DOI: 10.3390/foods13203283
PMCID: PMC11506851
PMID: 39456345

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


3. Foods. 2024 Oct 12;13(20):3243. doi: 10.3390/foods13203243.

Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined 
GC-MS with Proteomic Analysis.

Ao C(1), Niu X(1), Shi D(1), Zheng X(1), Yu J(1), Zhang Y(2).

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

Flat black tea (FBT) has been innovatively developed to alleviate homogenisation 
competition, but the dynamic changes in aroma components during the process 
remain unclear. This study employed HS-SPME-GC-MS to analyse the aroma 
components of tea samples from various processing stages of FBT, and to make a 
comparative assessment with conventional strip-like Congou black tea (SBT). 
Additionally, a proteomic analysis was conducted on fresh leaves, withered 
leaves, and frozen-thawed leaves. Significant changes were observed in the aroma 
components and proteins during the processing. The results of the multivariate 
and odour activity value analysis demonstrated that the principal aroma 
components present during the processing of FBT were linalool, (E)-2-hexen-1-al, 
methyl salicylate, geraniol, hexanal, benzeneacetaldehyde, (Z)-3-hexenyl 
butyrate, dimethyl sulphide, 2-methylbutanal, 2-ethylfuran, nonanal, nonanol, 
3-methylbutanal, (Z)-3-hexen-1-ol, 2-pentylfuran, linalool oxide I, and 
β-myrcene. Freezing-thawing and final roasting are the key processing steps for 
forming the aroma quality of FBT. The final roasting yielded a considerable 
quantity of pyrazines and pyrroles, resulting in a high-fried aroma, but caused 
a significant reduction in linalool, geraniol, β-myrcene, and esters, which led 
to a loss of floral and fruity aromas. The freezing-thawing treatment resulted 
in an accelerated loss of aroma substances, accompanied by a decrease in the 
expression level of lipoxygenase and 2-C-methyl-D-erythritol 
2,4-cyclodiphosphate synthase. The formation of aroma substances in the linoleic 
acid metabolic pathway and terpenoid metabolic process was hindered, which had a 
negative impact on tea aroma. This study elucidates the causes of unsatisfactory 
aroma quality in tea products made from frozen tea leaves, providing theoretical 
support for the utilisation of frostbitten tea leaves, and helps us to 
understand the mechanism of aroma formation in black tea.

DOI: 10.3390/foods13203243
PMCID: PMC11507447
PMID: 39456305

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


4. J Exp Bot. 2024 Sep 20:erae401. doi: 10.1093/jxb/erae401. Online ahead of
print.

Stomata: gatekeepers of uptake and defense signaling by green leaf volatiles in 
maize.

Maleki FA(1), Seidl-Adams I(1), Felton GW(1), Kersch-Becker MF(1), Tumlinson 
JH(1).

Author information:
(1)Center of Chemical Ecology, Department of Entomology, The Pennsylvania State 
University, University Park, PA 16802, USA.

Plants adapt to balance growth-defense tradeoffs in response to both biotic and 
abiotic stresses. Green leaf volatiles (GLVs) are released after biotic and 
abiotic stresses and function as damage-associated signals in plants. Although, 
GLVs enter plants primarily through stomata, the role of stomatal regulation on 
the kinetics of GLV uptake remains largely unknown. Here, we illustrate the 
effect of stomatal closure on the timing and magnitude of GLV uptake. We closed 
stomata by either exposing maize (Zea mays) plants to darkness or applying 
abscisic acid, a phytohormone that closes the stomata in light. Then, we exposed 
maize seedlings to (Z)-3-hexen-1-ol and compared its dynamic uptake under 
different stomatal conditions. Additionally, we used (E)-3-hexen-1-ol, an isomer 
of (Z)-3-hexen-1-ol not made by maize, to exclude the role of internal GLVs in 
our assays. We demonstrate that closed stomata effectively prevent GLV entry 
into exposed plants, even at high concentrations. Furthermore, our findings 
indicate that reduced GLV uptake impairs GLV-driven induction of biosynthesis of 
sesquiterpenes, a group of GLV-inducible secondary metabolites, with or without 
herbivory. These results elucidate how stomata regulate the perception of GLV 
signals, thereby dramatically changing the plant responses to herbivory, 
particularly under water stress or dark conditions.

© The Author(s) 2024. Published by Oxford University Press on behalf of the 
Society for Experimental Biology. All rights reserved. For commercial re-use, 
please contact reprints@oup.com for reprints and translation rights for 
reprints. All other permissions can be obtained through our RightsLink service 
via the Permissions link on the article page on our site—for further information 
please contact journals.permissions@oup.com.

DOI: 10.1093/jxb/erae401
PMID: 39397371


5. Food Chem X. 2024 Sep 2;24:101811. doi: 10.1016/j.fochx.2024.101811.
eCollection  2024 Dec 30.

UPLC-MS/MS and HS-SPME-GC-MS reveal the flavor profiles of two geographical 
indications woody vegetables: Staphylea bumalda and Staphylea holocarpa.

Zheng T(1)(2), Deng Z(1)(2), Tian M(1)(2), Tang Q(1)(2), Hu Z(3), Wang G(4), 
Zeng H(1)(2).

Author information:
(1)School of Biological Science and Engineering, Shaanxi University of 
Technology, Hanzhong 723001, Shaanxi, China.
(2)Collaborative Innovation Center for Comprehensive Development of Biological 
Resources in Qinba Mountain Area of Southern Shaanxi, Shaanxi Key Laboratory of 
Bio-resources, Qinba State Key Laboratory of Biological Resources and Ecological 
Environment (Incubation), Hanzhong 723001, Shaanxi, China.
(3)Henan University, Kaifeng 475001, Henan, China.
(4)Shaanxi Normal University, Xi'an 710119, China.

Staphylea bumalda (SHC) and Staphylea holocarpa (PGG) were recognized as 
geographical indication agricultural products due to unique flavor. 1218 
differential non-volatile compounds and 536 differential volatile compounds were 
detected and identified through UPLC-MS/MS and HS-SPME-GC-MS methods. In SHC 
samples, catechins, epicatechins, proanthocyanidins, quinic acid derivatives, 
and kaempferol glycoside derivatives were the main flavor compounds, with bitter 
and harsh taste. L-tartaric acid, citraconic acid and citric acid were 
contributed to increase acidity. 4-Hexen-1-ol acetate, butanoic acid butyl 
ester, 3-Hexen-1-ol acetate, (E)-, and 3-Hexen-1-ol acetate, (Z)- were 
identified as characteristic odor compounds with strong floral, fruity and sweet 
odor. In PGG samples, epicatechin gallate, quercetin glycoside derivatives, 
L-histidine, and L-tyrosine were the leading contributors to bitter and harsh 
taste. The spicy, herbal, and bad smell odor were mainly brought by 2-octanol, 
and 3-Octen-1-ol, (Z)-. Our results offered comprehensive insights into the 
flavor and quality characteristics differences between PGG and SHC.

© 2024 The Authors. Published by Elsevier Ltd.

DOI: 10.1016/j.fochx.2024.101811
PMCID: PMC11406345
PMID: 39290757

Conflict of interest statement: All authors declared that they had no known 
competitive financial interests or personal relationships in this manuscript.