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Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes. Forty-seven volatiles of diverse chemi...
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Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the pro...
Citations
... Beyond their visual appeal, Chrysanthemum species are also renowned for their medicinal and culinary uses, with various plant parts being used in traditional medicine and tea beverage [19,20,21]. In Chrysanthemum species, the pharmacological activities are primarily linked to their component of flavonoids, alkaloids, and sesquiterpene lactones, while the distinctive floral scent is largely attributed to terpenoids, encompassing camphor, α-pinene, cineole, and caryophyllene [22,23,24,25]. Although studies on closely related species highlighted the role of CYP450 genes in the biosynthesis of several important secondary metabolites, such as the artemisinin in Artemisia annua (CYP71AV1), the pyrethrin I in Tanacetum cinerariifolium (CYP82Q3), and the parthenolide in T. parthenium (CYP71CB1), researches on the characteristics and functions of CYP450s in Chrysanthemum remain limited [26,27,28]. ...
... Previous studies have identified the major constituents of Chrysanthemum essential oils as camphor, borneol, camphene, α-pinene, β-cymene, 1,8-cineole, and caryophyllene [22,25,58,59]. Our GC-MS analysis confirmed the presence of all these compounds, except for β-cymene, indicating the high feasibility and reproducibility of our results. ...
Background
The cytochrome P450 superfamily comprises a large group of enzymes crucial for the biosynthesis and metabolism of diverse endogenous and exogenous secondary metabolites in plants. Chrysanthemum, an ornamental genus with considerable medicinal value, is one of the most economically important floricultural crops in the world. The characteristics and functions of CYP450 genes in Chrysanthemum species, however, remain largely unknown.
Results
In this study, we identified 371 CYP450 genes in the Chrysanthemum indicum genome, and categorized them into 8 clans and 44 families through phylogenetic analysis. Gene duplication analysis revealed 111 genes in 47 tandem duplicated clusters and 28 genes in 15 syntenic blocks, suggesting that extensive duplication events may account for the rapid expansion of CiCYP450 superfamily. Additionally, extensive variations in gene structure, motif composition, and cis-regulatory element likely enhance the functional diversity of CiCYP450 proteins. Volatile metabolomic analysis detected a total of 53 distinct volatile organic compounds across the leaves, stems, and roots of C. indicum, with 19 and 16 compounds being exclusive to leaves and stems, respectively. Transcriptomic analysis identified 248 expressed CiCYP450 genes, with 31, 40, and 88 specifically or preferentially expressed in leaves, stems, and roots, respectively. Further correlation analyses between gene expression levels and compound contents highlighted 36 candidate CiCYP450 genes potentially responsible for the biosynthesis of 47 volatile organic compounds.
Conclusions
The genome-wide analyses of cytochrome P450 superfamily offers essential genomic resources for functional studies of CiCYP450 genes, and is significant for the molecular breeding of Chrysanthemum.
... Specifically, Farfarae flos as is commonly incorporated into soups with tremella and pear, as well as porridge, and has also gained popularity as a dietary supplement and health tea in numerous countries (Kang et al., 2016;Uysal et al., 2018). The evaluation of flowers primarily focuses on flavor and color (Wang, Yuan, Hong, Zhao, & Gu, 2021). The flavor of flowers is determined by the interaction of various volatile organic compounds, with compounds possessing high flavor content or distinctive characteristics playing a crucial role in creating the unique flavor attributes of flowers . ...
... The flavor of flowers is determined by the interaction of various volatile organic compounds, with compounds possessing high flavor content or distinctive characteristics playing a crucial role in creating the unique flavor attributes of flowers . As a flower-based food, Farfarae flos enjoys widespread popularity, with its volatile components contributing significantly to its health benefits, appealing taste, and distinctive aroma (Wang, Yuan, et al., 2021). The volatile components in Farfarae flos play a crucial role, in influencing its flavor and quality. ...
Farfarae flos is valued for its nutritional and medicinal benefits. This study used headspace gas chromatography-ion mobility spectrometry to investigate the volatile compounds in various colors of Farfarae flos, including green (G), yellow to white (YW), purplish red to red (PR), and deep purplish red to red (DPR). A total of 92 signal peaks representing 68 identified compounds, which are mainly composed of aldehydes, alcohols, and ketones. The fingerprints showed that the types of volatile compounds in different colors of Farfarae flos were the same, but the contents were different. The PCA further confirmed the clear segregation among the four color categories. The content of volatile compounds is a key determinant of the flavor expressed by flower buds. In this study, the differential flavor compounds of various colors within the Farfarae flos were identified, providing a reference for the selection and breeding of Farfarae flos varieties with desirable flavor qualities.
... Today, cultivated Chrysanthemum varieties such as 'Boju' , 'Huaiju' , 'Hangju' , and 'Gongju' are all included in the latest edition of the Chinese Pharmacopoeia, representing typical medicinal Chrysanthemums. Chrysanthemum contains active ingredients such as volatile oil [5], flavonoids [6], sugars, and hydroxycinnamic acid derivatives [7], which exhibit pharmacological effects including antibacterial, antiinflammatory, antioxidant, antiviral, anti-tumor, and prevention of chronic diseases [3,8]. In folk pharmacology, Chrysanthemum is widely believed to have the effects of soothing the liver, improving vision, and clearing heat and toxins [3], making Chrysanthemum highly valuable for scientific research. ...
Boju’ and ‘Huaiju’ are cultivars of the Chrysanthemum (Chrysanthemum morifolium Ramat.) in the family Asteraceae, valued for their medicinal, tea, and ornamental properties, and valued by individuals. However, the yield and quality of medicinal chrysanthemums are limited by the characteristics of the germplasm resources, including the identification at the varieties and cultivation levels. Currently, research characterizing the chloroplast genomes of medicinal Chrysanthemum flowers is relatively limited. This study conducted chloroplast whole-genome sequencing on two cultivars of Chrysanthemum, ‘Boju’ and ‘Huaiju’, and compared them with the previously published chloroplast genomes of ‘Hangbaiju’ and ‘Gongju’. The study analyzed the chloroplast genome structures of these four medicinal Chrysanthemums, identifying mutation hotspots and clarifying their phylogenetic relationships. The chloroplast genome sizes of four medicinal Chrysanthemum cultivation products ranged from 151,057 to 151,109 bp, with GC content ranging from 37.45% to 37.76%. A total of 134 genes were identified, including 89 protein-coding genes, 37 ribosomal RNA genes, and 8 transfer RNA genes. Comparative genomic analysis revealed 159 large repeat sequences, 276 simple sequence repeats, 1 gene, and 8 intergenic regions identified as highly variable regions. Nucleotide diversity (Pi) values were high (≥ 0.004) for the petN-psbM, trnR-UCU-trnT-GGU, trnT-GGU-psbD, ndhC-trnV-UCA, ycf1, ndhI-ndhG, trnL-UGA-rpl32, rpl32-ndhF, and ndhF-ycf1 fragments, aiding in variety identification. Phylogenetic analysis revealed consistent results between maximum likelihood and Bayesian inference trees, showing that the four medicinal Chrysanthemum cultivars, along with their wild counterparts and related species, evolved as a monophyletic group, forming a sister clade to Artemisia and Ajania. Among the six Chrysanthemum species, the wild Chrysanthemum diverged first (Posterior probability = 1, bootstrap = 1,000), followed by Ajania, while C. indicum and C. morifolium clustered together (Bootstrap = 100), indicating their closest genetic relationship. The chloroplast whole-genome data and characteristic information provided in this study can be used for variety identification, genetic conservation, and phylogenetic analysis within the family Asteraceae.
... The dried flower heads of this plant are used to prepare an herbal beverage known as "chrysanthemum tea", which is attributed to possessing anti-inflammatory, antibacterial, antiviral, and antifungal properties. The tea is also said to alleviate symptoms of neurological conditions such as headaches, tinnitus, and Parkinsonism [32,34,35]. These beneficiary effects are attributed to the presence of bioactive secondary metabolites such as flavonoids and VOCs [35,36]. ...
... The tea is also said to alleviate symptoms of neurological conditions such as headaches, tinnitus, and Parkinsonism [32,34,35]. These beneficiary effects are attributed to the presence of bioactive secondary metabolites such as flavonoids and VOCs [35,36]. ...
This study investigated the effects of Rhizoctonia solani J.G. Kühn infestation on the volatile organic compound (VOC) emissions and biochemical composition of ten cultivars of chrysanthemum (Chrysanthemum × morifolium /Ramat./ Hemsl.) to bring new insights for future disease management strategies and the development of resistant chrysanthemum cultivars. The chrysanthemum plants were propagated vegetatively and cultivated in a greenhouse under semi-controlled conditions. VOCs emitted by the plants were collected using a specialized system and analyzed by gas chromatography/mass spectrometry. Biochemical analyses of the leaves were performed, including the extraction and quantification of chlorophylls, carotenoids, and phenolic compounds. The emission of VOCs varied among the cultivars, with some cultivars producing a wider range of VOCs compared to others. The analysis of the VOC emissions from control plants revealed differences in both their quality and quantity among the tested cultivars. R. solani infection influenced the VOC emissions, with different cultivars exhibiting varying responses to the infection. Statistical analyses confirmed the significant effects of cultivar, collection time, and their interaction on the VOCs. Correlation analyses revealed positive relationships between certain pairs of VOCs. The results show significant differences in the biochemical composition among the cultivars, with variations in chlorophyll, carotenoids, and phenolic compounds content. Interestingly, R. solani soil and leaf infestation decreased the content of carotenoids in chrysanthemums. Plants subjected to soil infestation were characterized with the highest content of phenolics. This study unveils alterations in the volatile and biochemical responses of chrysanthemum plants to R. solani infestation, which can contribute to the development of strategies for disease management and the improvement of chrysanthemum cultivars with enhanced resistance to R. solani.
... 23 Furthermore, when combined with a multivariate statistical method (MSM), it enables effective screening of differential components between samples. 24,25 Based on the research on DSHJ with low BA content and the advantages of GC-IMS, the study reported here intended to optimize DSHJ by orthogonal experiment and compare it with HJ for sensory evaluation. GC-IMS-MSM was used to explore the changes in volatile components during DSHJ brewing. ...
... Single-factor experiment Rice soaking time (6,12,24,48, 72 h), pre-fermentation temperature (15, 20, 25, 30, 35°C), pre-fermentation time (3,6,9,12,15 days) and post-fermentation time (5, 10, 15, 20, 25 days) were selected as experimental factors, and the total BA content was used as evaluation index for single-factor experiments. ...
BACKGROUND
Biogenic amines (BA) are hazardous components in Huangjiu (HJ). To ensure the quality of Dangshen Huangjiu (DSHJ), an orthogonal experiment L9 (3³) was proposed to optimize the process by the main brewing factors (pre‐fermentation temperature, pre‐ and post‐fermentation time) that may affect BA and functional factors in DSHJ. DSHJ was produced with low BA content and high functional factors. Gas chromatography–ion mobility spectrometry combined with a multivariate statistical method (GC‐IMS‐MSM) was used to analyze the volatile components in the brewing process of DSHJ.
RESULTS
The optimum brewing process parameters of DSHJ were as follows: pre‐fermentation temperature, 28 °C; pre‐fermentation time, 9 days; post‐fermentation time, 18 days. The average content of BA in DSHJ was 33.12 mg L⁻¹, and the sensory score, total phenol content and DPPH free radical scavenging rate of DSHJ were significantly higher than those of HJ. A total of 14 esters, 7 acids, 7 alcohols, 1 ketone, 5 aldehydes and 1 pyrazine in DSHJ and HJ were identified by GC‐IMS. There were no significant differences (P > 0.05) in DSHJ and HJ in the soaking rice and saccharification stage. 11 components, such as ethyl acetate, and 12 components, such as acetic acid, were the different components of HJ and DSHJ in pre‐fermentation and post‐fermentation stages, respectively. In the post‐fermentation stage, the contents of 8 components in DSHJ such as ethyl acetate were higher than in HJ.
CONCLUSION
The preparation process parameters of DSHJ optimized by orthogonal experiments can ensure that DSHJ has the advantages of low BA content, high total phenol content and good antioxidant activity. Sensory score and GC‐IMS‐MSM analysis found that DSHJ prepared using the optimal process had the characteristics of good taste and rich aroma. © 2024 Society of Chemical Industry.
... Generally, the variety, region, climate, soil type, and production process of chrysanthemum tea determine the sensory quality of chrysanthemum tea related to its chemical composition [7]. At present, many researchers have systematically analyzed the flavor components of edible chrysanthemum using GC-MS, HS-GC-IMS, GC-O, HPLC, sensory evaluation, and other methods [8][9][10]. However, numerous studies on the sensory quality and flavor substances of edible chrysanthemum have problems, such as a single method and lack of multi-omics research [11]. ...
... (www.preprints.org) | NOT PEER-REVIEWED | Posted: 30 January 2024 doi:10.20944/preprints202401.2059.v19 ...
Chrysanthemum tea, a typical health tea with the same origin as medicine and food, is famous for its unique health benefits and flavor. To clarify the influence of metabolites of different varieties of chrysanthemum tea on the formation of taste and quality differences, nontargeted metabolomics combined with electronic tongue analysis were used to characterize the correlation between metabolites profiles and taste characteristics of different quality chrysanthemum tea. Thirteen metabolites were identified as the key metabolites of the sensory quality difference between Huangju and Jinsi Huangju tea. Kaempferol, luteolin, genistein, and some quinic acid derivatives were correlated with the ‘astringent’ and taste attributes. In contrast, l-(-)-3 phenyllactic acid and L-malic acid were found to be the ‘bitterness’ and ‘umami’ in chrysanthemum tea. KEGG pathway enrichment analysis showed that the flavonoid and flavonol biosynthesis pathway had important effects on the sensory quality of chrysanthemum tea.
... The retention index (RI) of all samples was calculated using the C4-C9 ketone as external references. The volatile compounds were qualitatively characterized by comparing the RI and drift time (DT) with the NIST (National Institute of Standards and Technology, an official website of the United States government) and IMS (ion mobility spectroscopy, G.M.S., Dortmund, Germany) databases (Song et al., 2023;Rong et al., 2023;Yin et al., 2023;Wang et al., 2021). Detailed information (RI, RT, and DT) of volatile compounds is shown in the Table S2. ...
The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. The results indicate that throughout the three aging periods, there was a notable increase in the levels of ethyl hexanoate (Monomer, M), 2-methyl butanal, ethyl octanoate (M), ethyl octanoate (Dimer, D), propyl acetate, and 3-methylbutanal in the spontaneous Italian Riesling wine (RS). Furthermore, the compounds isoamyl acetate (M), ethyl formate (D), 4-methyl-2-pentanone (M), and ethyl formate (M) demonstrated the highest concentrations at 15 months in RS, accordingly, these compounds displayed a consistent upward trend throughout the aging period. A total of 14 volatile compounds exhibited an upward trend from 3 to 15 months in the spontaneous fermentation of Petit Verdot Wine (VS). Subsequently, these compounds attained their maximum levels. Spontaneous fermentation effectively enhances the aromatic characteristics of wines, consequently improving their capacity for aging.
... α-Pinene identified from chrysanthemum nankingense may help to prevent osteoporosis [10,44], α-farnesene was important composition of fragrance [45], caryophyllene was effective for suppressing the production of inflammatory cytokines [46]. Terpenes appear serves as fragrance of wine [47], tea [48], fruit and even some herb [49]. In addition, aromas are proved to have powerful effects on emotional states in humans [50]. ...
Headspace solid phase extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and E-nose were performed to investigate volatile compounds and dynamic aroma change of chrysanthemum nankingense during 5 days storage at 1.0 ± 1.0 °C and 20.0 ± 1.0 °C respectively. Results showed that a total of 108 compounds, divided into 8 groups, were identified, alcohols and terpenes were main compounds. Among the 18 compounds with an OAV greater than 1, terpenes of α-farnesene, caryophyllene and α-pinene were identified characteristic volatiles of chrysanthemum nankingense. The result of e-nose was in good agreement with GC-MS analysis. The total volatiles number decreased from 107 at initial to 63 and 58 at day 5 at ambient and cold storage, and total content of initial day was 172.56 µg/g and it was 5-fold of that at day 5. Alcohols content at ambient storage was 1.5-fold of that in cold storage, while terpenes content in cold storage was 2-fold of that at ambient temperature. Principal component analysis (PCA) can distinguish among fresh (0 d), medium fresh (1–3 d), and senescent sample (5 d). This work demonstrated that most volatile compounds declined during storage, low temperature would restrain the release of fragrance and reduce the decrease of characteristic aroma compounds, indicating that low temperature is critical to keep the freshness of chrysanthemum nankingense as well as to maintain higher level of terpenes throughout the storage period.
... Volatile oils were one of the most important bioactive components in Chrysanthemum species, which are mainly composed of hydrocarbons, terpenoids, alcohols, esters, ketones, aldehydes, among others (Ryu et al., 2019;Wang et al., 2021a). The herbivory-induced emission of volatile terpenes in Chrysanthemum is an indirect defense against pest by attracting natural enemies . ...
The ecologically and economically important genus Chrysanthemum contains around 40 species and many hybrids and cultivars. The dried capitulum of Chrysanthemum morifolium (CM) Ramat. Tzvel, i.e., Flos Chrysanthemi, is frequently used in traditional Chinese medicine (TCM) and folk medicine for at least 2,200 years. It has also been a popular tea beverage for about 2,000 years since Han Dynasty in China. However, the origin of different cultivars of CM and the phylogenetic relationship between Chrysanthemum and related Asteraceae genera are still elusive, and there is a lack of comprehensive review about the association between biodiversity and chemodiversity of Chrysanthemum. This article aims to provide a synthetic summary of the phylogeny, biodiversity, phytometabolites and chemodiversity of Chrysanthemum and related taxonomic groups, focusing on CM and its wild relatives. Based on extensive literature review and in light of the medicinal value of chrysanthemum, we give some suggestions for its relationship with some genera/species and future applications. Mining chemodiversity from biodiversity of Chrysanthemum containing subtribe Artemisiinae, as well as mining therapeutic efficacy and other utilities from chemodiversity/biodiversity, is closely related with sustainable conservation and utilization of Artemisiinae resources. There were eight main cultivars of Flos Chrysanthemi, i.e., Hangju, Boju, Gongju, Chuju, Huaiju, Jiju, Chuanju and Qiju, which differ in geographical origins and processing methods. Different CM cultivars originated from various hybridizations between multiple wild species. They mainly contained volatile oils, triterpenes, flavonoids, phenolic acids, polysaccharides, amino acids and other phytometabolites, which have the activities of antimicrobial, anti-viral, antioxidant, anti-aging, anticancer, anti-inflammatory, and closely related taxonomic groups could also be useful as food, medicine and tea. Despite some progresses, the genetic/chemical relationships among varieties, species and relevant genera have yet to be clarified; therefore, the roles of pharmacophylogeny and omics technology are highlighted.
... While the HPLC identification method for FC in Chinese Pharmacopoeia (2020) only rely on chlorogenic acid (CGA), Luteolin-7-O-glucoside (L-7G), 3, 5-Dicaffeoylquinic acid (ICAA), and this quality control method is not enough to reflect the pharmacodynamic components and pharmacodynamic effects of FC, comprehensively. In 1991, the acceptance of chromatographic fingerprinting techniques in the field of herbal medicine provided new insights into the quality control of FC, and a series of quality control methods including high-performance liquid chromatography (HPLC) (Liang et al., 2014;Ding et al., 2015;He et al., 2016), gas chromatography (GC) (Wang et al., 2021), mass spectrometry (MS) Wu et al., 2016) were developed. Chemical fingerprinting based on chromatographic analysis can fully reflect the differences in the chemical composition of herbs. ...
Ethnopharmacology relevance
Chrysanthemum morifolium Ramat. (Flos Chrysanthemi, FC) the most economically significant “food and drug dual-use” plants, with positive effects on relieving eye fatigue, and reduce internal heat, shows significant activities, such as anti-inflammatory, antioxidant, and neuroprotective, as well as alleviating diabetes effects.
Aim of the study: This study was undertaken to a screening of natural antioxidants in five kinds of medicinal FC and development of an integrated quality control method based on the antioxidant activity.
Materials and methods
A novel quality control method for FC was established by combining the on-line HPLC-DPPH, ESI-MS, and NIR spectra analysis. Firstly, the on-line HPLC-DPPH-MS system was employed to identify the antioxidants in FC extracts. Then, the relationship between the NIR spectra and antioxidant activities of FC samples was calibrated to evaluate the total antioxidant capacity of FC rapidly.
Results
The established antioxidant activity-fingerprints contain both chemical information and antioxidant activity characteristics of FC. A total of 16 antioxidants were identified by on-line HPLC-ESI-MS analysis. The results of heat map analysis and cluster analysis showed that the classification method based on antioxidants in FC can be used to identify different cultivars of FC. The optimal pretreatment of the NIR spectra was determined to be row center (RC) 1st der + multiple-scatter correction (MSC) with an optimal LV value of 11. The developed spectral-antioxidant activity model had the excellent predictive ability and was successfully used to evaluate new batches of FC samples, where Rcal = 0.9445 and Rval = 0.8821.
Conclusions
This comprehensive strategy may prove to be a powerful technique for the rapid screening, identification, and activity prediction of antioxidants, which could be used for the quality control of FC, and can serve as reference for design of quality control of other herbs and foods samples.
