Morphological and physiological responses of two Osmanthus fragrans cultivars to salt stress [PDF]
Photosynthetica, 2023 We examined the morphological and physiological responses of Osmanthus fragrans 'Yingui' (Yin) and O. fragrans 'Jingui' (Jin) to different NaCl concentrations. NaCl concentrations significantly affected plant height and leaf mass per area.
C.Y. GUO, C.J. ME NG, M. YUE
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The complete chloroplast genome of sweet olive (Osmanthus fragrans Lour.) [PDF]
Mitochondrial DNA. Part B. Resources, 2019 Osmanthus fragrans is valued for its beauty and fragrance. Here, we characterized the complete chloroplast (cp) genome of O. fragrans using next generation sequencing. The circular complete cp genome of O.
Yifan Duan +4 more
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Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas [PDF]
Frontiers in Nutrition, 2023 IntroductionIn recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile.MethodsIn this study, the flavor metabolic profiles ...
Ping Tang +8 more
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浙江大学学报. 农业与生命科学版, 2017 Sweet osmanthus (Osmanthus fragrans) is one of the top ten famous native horticultural plants in China. According to different flowering seasons, flower colors and inflorescence types, the cultivars are divided into four groups: O.
QIU Shuai +6 more
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Genetic Diversity of Androdioecious Osmanthus fragrans (Oleaceae) Cultivars Using Microsatellite Markers [PDF]
Applications in Plant Sciences, 2013 Premise of the study: For cultivar classification, identification, and genetic improvement, microsatellite markers were developed to analyze the genetic diversity of androdioecious Osmanthus fragrans cultivars.
Yifan Duan +6 more
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Effects of Different Heat Treatment Temperatures on Eating Quality of Sweet-Scented Osmanthus Flowers [PDF]
Shipin Kexue, 2023 The chemical components of edible sweet-scented osmanthus flowers (Osmanthus fragrans (Thunb.) Lour.) vary at different heat treatment temperatures, so it is extremely necessary to explore the effect of different heating temperatures on the eating ...
ZHOU Jing, CUI Chaolin, YUE Pengwei, LI Xiangyang, ZHENG Yuyan
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International Journal of Food Properties, 2022 Osmanthus fragrans (Thunb.) Lour. flowers are important natural resource of phenolic compounds, which have antioxidant activities and have been consumed as functional food and dietary supplements for thousand years.
Ming-Yang Wang +4 more
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Allelopathic Substances of Osmanthus spp. for Developing Sustainable Agriculture
Plants, 2023 Osmanthus fragrans Lour. has been cultivated for more than 2500 years because of the fragrance and color of the flowers. The flowers and roots have been used in tea, liquors, foods, and traditional Chinese medicine.
Hisashi Kato-Noguchi +5 more
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The odor of Osmanthus fragrans attenuates food intake [PDF]
Scientific Reports, 2013 AbstractOdors have been shown to exert an influence on various physiological and behavioral activities. However, little is known whether or not odor stimulation directly affects the levels of feeding-related neuropeptides. Here we show that the neural transmission by Osmanthus fragrans (OSM) decreased the mRNA expression of orexigenic neuropeptides ...
Yamamoto, Takashi +2 more
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Phenolic Antioxidants Isolated from the Flowers of Osmanthus fragrans [PDF]
Molecules, 2012 O. fragrans has slightly less antioxidative activity than green tea. Five phenolic compounds, tyrosyl acetate (1), (+)-phillygenin (2), (8E)-ligustroside (3), rutin (4), and verbascoside (5), were isolated from the CHCl3 sub-extract of O. fragrans. The structures were elucidated by interpreting their spectral data.
Hung, Chien-Ya +2 more
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