TY - JOUR A1 - Chen, Xiaomin A1 - Baldermann, Susanne A1 - Cao, Shuyan A1 - Lu, Yao A1 - Liu, Caixia A1 - Hirata, Hiroshi A1 - Watanabe, Naoharu T1 - Developmental patterns of emission of scent compounds and related gene expression in roses of the cultivar Rosa x hybrida cv. 'Yves Piaget' JF - Plant physiology and biochemistry : an official journal of the Federation of European Societies of Plant Physiology N2 - 2-Phenylethanol (2PE) and 3,5-dimethoxytoluene (DMT) are characteristic scent compounds in specific roses such as Rosa x hybrida cv. 'Yves Piaget'. We analyzed the endogenous concentrations and emission of 2PE and DMT during the unfurling process in different floral organs, as well as changes in transcript levels of the two key genes, PAR and OOMT2. The emission of both 2PE and DMT increased during floral development to reach peaks at the fully unfurled stage. The relative transcripts of PAR and OOMT2 also increased during floral development. Whereas the maximum for OOMT2 was found at the fully unfurled stage (stage 4), similar expression levels of PAR were detected at stage 4 and the senescence stage (stage 6). The results demonstrate a positive correlation between the expression levels of PAR and OOMT2 and the emission of 2PE and DMT. In addition, endogenous volatiles and relative transcripts showed tissue- and development-specific patterns. (C) 2014 Elsevier Masson SAS. All rights reserved. KW - 2-Phenylethanol KW - 3,5-Dimethoxytoluene KW - Floral scent compound KW - Rosa x level Y1 - 2015 U6 - https://doi.org/10.1016/j.plaphy.2014.12.016 SN - 0981-9428 VL - 87 SP - 109 EP - 114 PB - Elsevier CY - Paris ER - TY - JOUR A1 - Zhou, Ying A1 - Zhang, Ling A1 - Gui, Jiadong A1 - Dong, Fang A1 - Cheng, Sihua A1 - Mei, Xin A1 - Zhang, Linyun A1 - Li, Yongqing A1 - Su, Xinguo A1 - Baldermann, Susanne A1 - Watanabe, Naoharu A1 - Yang, Ziyin T1 - Molecular Cloning and Characterization of a Short-Chain Dehydrogenase Showing Activity with Volatile Compounds Isolated from Camellia sinensis JF - Plant molecular biology reporter N2 - Camellia sinensis synthesizes and emits a large variety of volatile phenylpropanoids and benzenoids (VPB). To investigate the enzymes involved in the formation of these VPB compounds, a new C. sinensis short-chain dehydrogenase/reductase (CsSDR) was isolated, cloned, sequenced, and functionally characterized. The complete open reading frame of CsSDR contains 996 nucleotides with a calculated protein molecular mass of 34.5 kDa. The CsSDR recombinant protein produced in Escherichia coli exhibited dehydrogenase-reductase activity towards several major VPB compounds in C. sinensis flowers with a strong preference for NADP/NADPH co-factors, and showed affinity for (R)/(S)-1-phenylethanol (1PE), phenylacetaldehyde, benzaldehyde, and benzyl alcohol, and no affinity for acetophenone (AP) and 2-phenylethanol. CsSDR showed the highest catalytic efficiency towards (R)/(S)-1PE. Furthermore, the transient expression analysis in Nicotiana benthamiana plants validated that CsSDR could convert 1PE to AP in plants. CsSDR transcript level was not significantly affected by floral development and some jasmonic acid-related environmental stress, and CsSDR transcript accumulation was detected in most floral tissues such as receptacle and anther, which were main storage locations of VPB compounds. Our results indicate that CsSDR is expressed in C. sinensis flowers and is likely to contribute to a number of floral VPB compounds including the 1PE derivative AP. KW - Camellia sinensis KW - 1-Phenylethanol KW - Phenylpropanoids KW - Short chain dehydrogenase KW - Volatile compound Y1 - 2015 U6 - https://doi.org/10.1007/s11105-014-0751-z SN - 0735-9640 SN - 1572-9818 VL - 33 IS - 2 SP - 253 EP - 263 PB - Springer CY - New York ER - TY - JOUR A1 - Yamamoto, Masayoshi A1 - Baldermann, Susanne A1 - Yoshikawa, Keisuke A1 - Fujita, Akira A1 - Mase, Nobuyuki A1 - Watanabe, Naoharu T1 - Determination of volatile compounds in four commercial samples of japanese green algae using solid phase microextraction gas chromatography mass spectrometry JF - The ScientificWorld journal N2 - Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS), has revealed that volatile compounds differ intensely in the four varieties of commercial green algae. Accordingly, 41 major volatile compounds were identified. Heptadecene was the most abundant compound from Okayama (Ulva prolifera), Tokushima (Ulva prolifera), and Ehime prefecture (Ulva linza). Apocarotenoids, such as ionones, and their derivatives were prominent volatiles in algae from Okayama (Ulva prolifera) and Tokushima prefecture (Ulva prolifera). Volatile, short chained apocarotenoids are among the most potent flavor components and contribute to the flavor of fresh, processed algae, and algae-based products. Benzaldehyde was predominant in seaweed from Shizuoka prefecture (Monostroma nitidum). Multivariant statistical analysis (PCA) enabled simple discrimination of the samples based on their volatile profiles. This work shows the potential of SPME-GC-MS coupled with multivariant analysis to discriminate between samples of different geographical and botanical origins and form the basis for development of authentication methods of green algae products, including seasonings. Y1 - 2014 U6 - https://doi.org/10.1155/2014/289780 SN - 1537-744X PB - Hindawi Publishing Corp. CY - New York ER - TY - JOUR A1 - Katsuno, Tsuyoshi A1 - Kasuga, Hisae A1 - Kusano, Yumi A1 - Yaguchi, Yoshihiro A1 - Tomomura, Miho A1 - Cui, Jilai A1 - Yang, Ziyin A1 - Baldermann, Susanne A1 - Nakamura, Yoriyuki A1 - Ohnishi, Toshiyuki A1 - Mase, Nobuyuki A1 - Watanabe, Naoharu T1 - Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process JF - Food chemistry N2 - We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased; Feeding experiments suggested [N-15]indole and [N-15]oxygenated indoles (OX-indoles) were produced from [N-15]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles. KW - Odorant compounds KW - Camellia sinensis KW - Tea leaves KW - Indole KW - [N-15]Indole KW - [N-15]Anthranilic acid KW - Metabolome analysis Y1 - 2014 U6 - https://doi.org/10.1016/j.foodchem.2013.10.069 SN - 0308-8146 SN - 1873-7072 VL - 148 SP - 388 EP - 395 PB - Elsevier CY - Oxford ER - TY - JOUR A1 - Tu, Vo Anh A1 - Kaga, Atsushi A1 - Gericke, Karl-Heinz A1 - Watanabe, Naoharu A1 - Narumi, Tetsuo A1 - Toda, Mitsuo A1 - Brueckner, Bernhard A1 - Baldermann, Susanne A1 - Mase, Nobuyuki T1 - Synthesis and characterization of quantum dot nanoparticles bound to the plant volatile precursor of Hydroxy-apo-10'-carotenal JF - The journal of organic chemistry N2 - This study is focused on the synthesis and characterization of hydroxy-apo-10'-carotenal/quantum dot (QD) conjugates aiming at the in vivo visualization of beta-ionone, a carotenoid-derived volatile compound known for its important contribution to the flavor and aroma of many fruits, vegetables, and plants. The synthesis of nanoparticles bound to plant volatile precursors was achieved via coupling reaction of the QD to C-27-aldehyde which was prepared from alpha-ionone via 12 steps in 2.4% overall yield. The formation of the QD-conjugate was confirmed by measuring its fluorescence spectrum to observe the occurrence of fluorescence resonance energy transfer. Y1 - 2014 U6 - https://doi.org/10.1021/jo500605c SN - 0022-3263 VL - 79 IS - 15 SP - 6808 EP - 6815 PB - American Chemical Society CY - Washington ER - TY - JOUR A1 - Murata, Ariaki A1 - Kai, Kenji A1 - Tsutsui, Ken A1 - Takeuchi, Jun A1 - Todoroki, Yasushi A1 - Furihata, Kazuo A1 - Yokoyama, Mineyuki A1 - Baldermann, Susanne A1 - Watanabe, Naoharu T1 - Enantio-selective reduction of the flowering related compound KODA and its analogues in Pharbitis nil cv. Violet JF - Tetrahedron N2 - Plant oxylipins are an important class of signaling molecules in plants. The cyclic adducts of epinephrine or norepinephrine with the naturally occurring oxylipin (12Z,15Z)-9-hydroxy-10-oxo-octadeca-12,15-dienoic acid (KODA, 1) or its synthetic analogues (2-6) have been reported to possess flower-inducing activity toward Lemna paucicostata. By in vivo and in vitro experiments with seedlings of Pharbitis nil cv. Violet carbonyl groups of the alpha-ketols (1 and 3) and the ketones (7 and 9) were enantio-selectively reduced to give their corresponding vicinal diols (2 and 4) and alcohols (8 and 10). The stereochemistry at the oxymethine carbon was determined based on the long range C H coupling constants and the modified Mosher's method. Orientation of the adjacent hydroxyl group in (1 and 3) did not affect the enantio-selectivity, whereas the conversion was slightly affected and higher yields were obtained with the R-enantiomers of the alpha-ketols. KW - Enantio-selective reduction KW - Lemna paucicostata KW - Flowering KW - Oxylipins KW - Pharbitis nil cv. Violet Y1 - 2012 U6 - https://doi.org/10.1016/j.tet.2012.04.077 SN - 0040-4020 VL - 68 IS - 27-28 SP - 5583 EP - 5589 PB - Elsevier CY - Oxford ER - TY - JOUR A1 - Yang, Ziyin A1 - Baldermann, Susanne A1 - Watanabe, Naoharu T1 - Recent studies of the volatile compounds in tea JF - FOOD RESEARCH INTERNATIONAL N2 - Tea aroma is one of the most important factors affecting the character and quality of tea. Recent advances in methods and instruments for separating and identifying volatile compounds have led to intensive investigations of volatile compounds in tea. These studies have resulted in a number of insightful and useful discoveries. Here we summarize the recent investigations into tea volatile compounds: the volatile compounds in tea products; the metabolic pathways of volatile formation in tea plants and the glycosidically-bound volatile compounds in tea; and the techniques used for studying such compounds. Finally, we discuss practical applications for the improvement of aroma and flavor quality in teas. (C) 2013 Elsevier Ltd. All rights reserved. KW - Biosynthesis KW - Precursor KW - Stress KW - Tea KW - Volatile Y1 - 2013 U6 - https://doi.org/10.1016/j.foodres.2013.02.011 SN - 0963-9969 VL - 53 IS - 2 SP - 585 EP - 599 PB - ELSEVIER SCIENCE BV CY - AMSTERDAM ER -