Floral Scent Research Articles

Smellscape Characteristics of an Urban Park in Summer: A Case Study in Beijing, China

The construction of urban green spaces is a pivotal aspect of sustainable urban development. As societal preferences evolve, a shift from visually oriented landscapes to multi-sensory landscapes has emerged. However, scant attention has been given to the olfactory dimension of urban green spaces. This study addresses this gap by investigating the relationship between odor perception and park visit experiences, employing a combination of smellwalks and questionnaire surveys conducted in Purple Bamboo Park in Beijing. Natural odors, with most perception frequencies above 60%, are the most dominant odors in Purple Bamboo Park during the summer, including plant, water, and soil smells. The questionnaire survey results revealed a positive correlation between the perception of natural odors and tour experience. Notably, floral fragrances emerged as the predominant olfactory stimulus influencing the park’s olfactory ambiance. Furthermore, a remarkably strong association was observed between the degrees of olfactory, visual, and overall experiential satisfaction, which indicates that multi-sensory experiences in urban parks work as an organic whole. By recognizing the pivotal role of smell in shaping perceptions, urban planners and designers can now integrate olfactory considerations into their work, thereby elevating the overall quality and sustainability of urban green spaces.

Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea.

Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.

Determination of Volatile Organic Compounds and Endogenous Extracts and Study of Expression Patterns of TPS and BSMT in the Flowers of Seven Lilium Cultivars.

Lily is one of the most important cut flowers in the world, with a rich floral fragrance. To further explore the fragrance emission mechanisms of lily cultivars, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and organic solvent extraction-gas chromatography-mass spectrometry (OSE-GC-MS) were used to unveil the volatile organic compounds (VOCs) and endogenous extracts of seven lily cultivars. Furthermore, real-time quantitative PCR (qRT-PCR) was used to determine the expression levels of two key genes (TPS and BSMT) related to the biosynthesis of monoterpenoids and methyl benzoate. The results show that forty-five VOCs were detected in the petals of seven lily cultivars, and the main compounds were monoterpenoids and phenylpropanoids/benzenoids. Dichloromethane was the best solvent for extracting the endogenous extracts of Lilium 'Viviana' petals and eighteen endogenous extracts were detected using dichloromethane to extract the petals of seven lily cultivars. Each compound's emission ratio (natural logarithm of the ratio of VOC content to endogenous extract content) was calculated, and linear regression analyses between emission ratios and boiling points were conducted. Significant linear negative correlations existed between the emission ratios and boiling points of compounds, and the regression equations' coefficients of determination (R2) were all greater than 0.7. TPS was expressed highly in 'Viviana', 'Pink News', and 'Palazzo', and BSMT was expressed highly in 'Pink News' and 'Palazzo'. Correlation analyses between the gene expression levels and the monoterpenoids and methyl benzoate contents found that the TPS expression levels have strong positive correlations with monoterpenoids content, while no correlations were found between the expression levels of BSMT and the contents of methyl benzoate. This study lays the foundation for research on the release patterns of VOCs in the flowers of Lilium, and the breeding of lilies for their floral fragrance.

Spatial and temporal dynamics of carnation-scented flowers in Lagerstroemia ‘Ning Xiang 3′

Floral scent is an essential attribute for plant reproduction and ornamental plant industry. In Lagerstroemia genus, taxa with distinct fragrances are rare, thus limiting their economic value. Using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) (HS-SPME-GC-MS), floral scent components of L. ‘Ning Xiang 3′ (a fragrant cultivar blooming with pinkish-white petals) in different flowering periods, floral organs, and day-night times were measured. Overall, 67 volatiles were putatively detected at five flowering periods and the primary compound type was benzenoids/phenylpropanoids (P2: 50.75%; P3: 47.33%). Eugenol (clove odor) and geraniol (rose odor) were considered as the most characteristic scent compounds, leading to the carnation-scented attribute of L. ‘Ning Xiang 3′ flowers. Based on floral organ’s specific analysis, we found that the composition of the whole flowers most resembled that of petals (Bray-Curtis dissimilarity index 0.48), indicating that the petals contributed conclusively to the floral scent. Additionally, the scent release dynamics observed in day-night times showed consistent variation (increasing first and then decreasing) with that in different flowering periods, suggesting that the early-blooming period (cool morning at 6:00–7:00 am) represents the peak period for L. ‘Ning Xiang 3′ floral fragrance production. The present study is expected to provide a theoretical and material foundation for the targeted breeding of Lagerstroemia fragrant germplasm, and promote the development of Lagerstroemia fragrance industry.

Taxonomic insights from floral scents of western North American sessile-flowered Trillium.

Chemical composition of floral volatiles can be an important complement to morphological characters in describing and identifying species. Four of the five species of western sessile-flowered Trillium are challenging to distinguish morphologically due to wide intraspecific variation and overlapping characters among taxa. Characterizing their floral volatile compositions could aid future taxonomic, ecological, and evolutionary studies of Trillium and related taxa. We addressed two major questions: How do western sessile Trillium taxa vary in floral chemistry? Can floral scent be used to distinguish species? We collected petals from 600 individuals at 42 wild populations of four sessile Trillium species across California, Oregon, and Washington. Volatile organic compounds from the petals were extracted using solid-phase microextraction, and the volatiles were identified and quantified by gas chromatography-mass spectrometry. The utility of floral scent composition in distinguishing species was tested using nonmetric multidimensional scaling and random forest analysis. Floral volatiles of the white-petaled T. albidum were dominated by oxygenated monoterpenes and showed considerable geographic variation that paralleled morphological variation. The maroon-petaled T. angustipetalum and T. kurabayashii produced floral scents characterized by aliphatic esters, but each had a distinct chemical composition. Petal color of Trillium chloropetalum is highly variable, as were its scent compositions, which were blends of volatiles from both white-petaled and maroon-petaled congeneric taxa. Differences in floral scent compositions are consistent with current taxonomy of the western sessile Trillium group. In cases where species delimitations are difficult based on morphology, floral scent composition provides taxonomic insight and suggests a potential hybrid origin for T. chloropetalum.

Analysis of Floral Fragrance Components in Different Parts of Iris typhifolia

Floral fragrance, as one of the evaluation indicators for ornamental plants, influences people’s perception of these plants. To explore the volatile compounds and their application value in different parts of Iris typhifolia and to investigate the contributions of each part to the floral aroma, an AIRSENSE electronic nose, principal component analysis (PCA), linear discriminant analysis (LDA), and loading analysis (Loading) are employed to study the differences in floral components among the various parts. Samples from the stamen, pistil, flag petal, and pendant petal are qualitatively and quantitatively analyzed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) techniques, combined with spectral library retrieval, cluster analysis, and Odor Activity Value (OAV) calculation. The results show that the electronic nose significantly distinguished the aromas from different parts, and there are significant differences in aroma composition. Through cluster analysis and OAV calculation, it is found that the pistil makes the primary contribution to the floral profile of Iris typhifolia, due to the presence of caproaldehyde, 2-methoxy-3-sec-butylpyrazine, and abundant terpenes. This research provides a valuable reference for reconstructing the floral aroma profile, extracting bioactive substances, and exploring aromatherapy with Iris typhifolia.

Geranyl diphosphate synthase large subunits OfLSU1/2 interact with small subunit OfSSUII and are involved in aromatic monoterpenes production in Osmanthus fragrans

Osmanthus fragrans is a famous ornamental tree species for its pleasing floral fragrance. Monoterpenoids are the core floral volatiles of O. fragrans flowers, which have tremendous commercial value. Geranyl diphosphate synthase (GPPS) is a key enzyme that catalyzes the formation of GPP, the precursor of monoterpenoids. However, there are no reports of GPPSs in O. fragrans. Here, we performed RNA sequencing on the O. fragrans flowers and identified three GPPSs. Phylogenetic tree analysis showed that OfLSU1/2 belonged to the GPPS.LSU branch, while the OfSSUII belonged to the GPPS.SSU branch. OfLSU1, OfLSU2 and OfSSUII were all localized in chloroplasts. Y2H and pull-down assays showed that OfLSU1 or OfLSU2 interacted with OfSSUII to form heteromeric GPPSs. Site mutation experiments revealed that the conserved CXXXC motifs of OfLSU1/2 and OfSSUII were essential for the interaction between OfLSU1/2 and OfSSUII. Transient expression experiments showed that OfLSU1, OfLSU2 and OfSSUII co-expressed with monoterpene synthase genes OfTPS1 or OfTPS2 improved the biosynthesis of monoterpenoids (E)-β-ocimene and linalool. The heteromeric GPPSs formed by OfLSU1/2 interacting with OfSSUII further improves the biosynthesis of monoterpenoids. Overall, these preliminary results suggested that the GPPSs play a key role in regulating the production of aromatic monoterpenes in O. fragrans.

Bioprospecting for improved floral fragrance in wild sunflowers

Abstract Cultivated sunflower (Helianthus annuus) is not typically considered to have a pleasant floral fragrance. In field production, seed yield is often limited by pollination services, particularly in the production of hybrid seed. Improved floral fragrance, as determined by volatile organic compounds, may be a route to improving pollinator attraction for oilseed and confectionary production and could also add value to ornamental sunflowers. Wild relatives of H. annuus have a long history of being used to breed improved traits into cultivated varieties, yet it is unknown whether favorable scents are present in wild Helianthus species and thus an available resource for fragrance breeding. In order to assess the diversity of floral fragrance available in crop wild relatives, 30 diverse accessions of wild Helianthus as well as seven varieties of H. annuus spanning a domestication gradient were grown in greenhouse experiments and variation in floral volatiles was analyzed by solid phase microextraction-gas chromatography-mass spectrometry. While alpha-pinene made up a significant portion of the volatiles emitted for most taxa, there was substantial diversity present across the genus as well as within H. annuus. Most volatiles emitted were monoterpenoids with a significant share of sesquiterpenoids. The diversity identified here will inform further targeted study of which compounds affect pollinator attraction and health. Several wild accessions such as Helianthus debilis subsp. tardiflorus and Helianthus praecox subsp. praecox as well as open-pollinated domesticated accessions of H. annuus show promise for breeding for improved floral fragrance due to high volatile abundance and likely favorable compound compositions.

Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea

To improve the quality of osmanthus black tea, samples produced with different scenting methods were prepared. The sensory quality was assessed and the characteristic aromatic components were explored using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. According to the results, osmanthus black tea obtained by adding osmanthus scenting in the fermentation process had the strongest floral aroma. The major contributors to the aroma of osmanthus black tea were identified as β-ionone, dihydro-β-ionone, benzeneacetaldehyde, citral, geraniol, and linalool by calculating their relative odor activity values. An analysis of the causes revealed that the moisture content of tea dhool significantly affected the adsorption of fresh flower aroma by tea. The experimental results showed that osmanthus black tea produced using tea dhool containing 30% moisture content had the highest content of crucial aroma components, suggesting the tea dhool under this condition had the strongest adsorption capacity for osmanthus aroma.

Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC–MS

The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC–MS methods to analyze the aroma compounds of new tea (2021) versus aged tea groups (2015, 2017, and 2019). A total of 109 volatile components were identified. During storage, 36 metabolites mainly with floral and fruity aromas decreased significantly, while 18 volatile components with spicy, sour, and woody aromas increased significantly. Linalool and beta-ionone mainly contributed to sweet and floral aromas of freshly-processed and aged black tea, respectively. Isovaleric acid and hexanoic acid mainly caused sour odor of aged black tea. The monoterpene biosynthesis and secondary metabolic biosynthesis pathways might be key metabolic pathways leading to changes in the relative content of metabolites during storage of black tea. Our study provides theoretical support for fully understanding the changes in the aroma quality of black tea during storage.

Integrative analysis of non-targeted metabolome and transcriptome reveals the mechanism of volatile formation in pepper fruit.

Introduction: Aroma is a key inherent quality attributes of pepper fruit, yet the underlying mechanisms of aroma compound biosynthesis remain unclear. Methods: In this study, the volatile profile of the QH (cultivated Capsicum chinense) and WH (cultivated Capsicum annuum) pepper varieties were putatively identified during fruit development using gas chromatography-mass spectrometry (GC-MS). Results and discussion: The results identified 203 volatiles in pepper, and most of the esters, terpenes, aldehydes and alcohols were significantly down-regulated with fruit ripening. The comparison of volatile components between varieties revealed that aldehydes and alcohols were highly expressed in the WH fruit, while esters and terpenes with fruity or floral aroma were generally highly accumulated in the QH fruit, providing QH with a fruity odor. Transcriptome analysis demonstrated the close relationship between the synthesis of volatiles and the fatty acid and terpene metabolic pathways, and the high expression of the ADH, AAT and TPS genes was key in determining the accumulation of volatiles in pepper fruit. Furthermore, integrative metabolome and transcriptome analysis revealed that 208 differentially expressed genes were highly correlated with 114 volatiles, and the transcription factors of bHLH, MYB, ARF and IAA were identified as fundamental for the regulation of volatile synthesis in pepper fruit. Our results extend the understanding of the synthesis and accumulation of volatiles in pepper fruit.

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.

To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (∼53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.

Metabolomics Analysis Reveals the Accumulation Patterns of Flavonoids and Volatile Compounds in Camellia oleifera Petals with Different Color

To systematically and comprehensively investigate the metabolic characteristics of coloring substances and floral aroma substances in Camellia oleifera petals with different colors, ultrahigh-performance liquid chromatography–mass spectrometry (UPLC–MS/MS) and headspace solid phase microextraction and gas chromatography–mass spectrometry (HS–SPME–GC–MS) metabolomics methods were applied to determine the metabolic profiles of white, candy-pink and dark-red petals. The results revealed that 270 volatile organic compounds were detected, mainly terpenoids, heterocyclic, esters, hydrocarbons, aldehydes, and alcohols, in which phenylethyl alcohol, lilac alcohol, and butanoic acid, 1-methylhexyl ester, hotrienol, alpha-terpineol and 7-Octen-4-ol, 2-methyl-6-methylene-, (S)-, butanoic acid, 2-methyl-, 2-methylbutyl ester, 2,4-Octadienal, (E,E)- could act as the floral scent compounds. A total of 372 flavonoid compounds were identified, and luteolin, kaempferol, cyanidin and peonidin derivatives were considered as the main coloring substances for candy-pink and dark-red petal coloration. In conclusion, this study intuitively and quantitatively exhibited the variations in flower color and floral scent of C. oleifera petal with different colors caused by changes in variations of flavonoids and volatile organic compound composition, and provided useful data for improving the sensory quality and breeding of C. oleifera petals.

The genome assembly of Chimonanthus praecox var. concolor and comparative genomic analysis highlight the genetic basis underlying conserved and variable floral traits of wintersweet

Wintersweet (Chimonanthus praecox), a classical winter-blooming magnoliids species with great aesthetic value highlighting the on the brilliant yellow flower and pleasant floral aroma, possesses diverse varieties mainly classified in three groups (Concolor, Patens, and Rubrum group) with the most striking variation in the tepal color. The recent release of the genome in two wintersweet varieties belonging to Patens and Rubrum group successfully elucidated the molecular mechanisms underlying some ornamental traits highlighting the flowering time, floral scent and tepal color. In this study, the chromosome-scale genome of C. praecox var. concolor was assembled to further verify the placement of magnoliids and exploit the genetic variation underscoring the diverse flowering traits among different wintersweet groups. Phylogenomic analyses placed magnoliids including C. praecox var. concolor as the sister to eudicots. The C. praecox var. concolor’s genome experienced two rounds of whole genome duplication (WGD). Multiple gene families involved in floral development including ANR1 and PI genes were retained and expanded during these WGD events. The expansion and expression pattern of SVP and FUL genes suggest their pivotal role in unique character of winter-flowering. With the pleasant fragrance as the aesthetic characteristics, linalool and benzyl acetate were identified as the top abundant constituents in the floral scent of Concolor wintersweet. Integrating metabolic, genomic, and transcriptomic analyses with enzyme assays led to the identification of CpTPS3 (CpLIS) and CpBAHD2 (CpBEAT), which are responsible for the biosynthesis of linalool and benzyl acetate, respectively, in the Concolor variety. Taken together, the assembled genome of C. praecox var. concolor enables the comparative analysis of the genetic basis underlying both conserved and variable floral traits and provides a useful foundation for variety improvements by molecular breeding in wintersweet.

Adding scent: exploring improvements in pan trapping to monitor pollinators

Our project assessed whether adding floral scents to pan traps would increase the abundance and/or diversity of Hymenoptera sampled or decrease bycatch. We sampled insects using white pan traps containing 0.5 mL of floral scent (linalool, phenylacetaldehyde, limonene, geraniol, benzaldehyde, no scent control) per liter of trapping solution in an interior southern California natural space. Scented traps shared between 53.0% and 79.7% similarity in Hymenoptera assemblage and 59.5% and 72.2% similarity when using presence/absence data as compared with the control. Phenylacetaldehyde and geraniol increased the capture rate of new Hymenoptera, while phenylacetaldehyde also increased overall Hymenoptera and bycatch capture rate. Additionally, we noted that phenylacetaldehyde traps increased small parasitoid wasp capture 10-fold, potentially indicating an alternative use for the addition of phenylacetaldehyde to pan traps. We found no evidence that the addition of scent decreased the abundance or diversity of Hymenoptera caught. Those seeking to exhaustively record the species richness in an area may benefit the most from this method with potential to increase capture of large-bodied, rare, or specialist pollinating Hymenoptera with scent preference, though further research is needed. Based on the data presented here, scent should be explored further for its effect on pan trap catch.

Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co-inoculation with Torulaspora delbrueckii and utilization of bentonite.

The worldwide production of sparkling wines has been growing annually, driven by a market demand for high quality and more complex products. The present study aimed to evaluate the fermentation of Chardonnay must using two different Saccharomyces cerevisiae yeasts, either alone (from commercial brands A and B) or in combination with Torulaspora delbrueckii (ScA+Td and ScB+Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA+Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the S. cerevisiae strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB+Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co-inoculation of S. cerevisiae with T. delbrueckii can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile.

Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study

The definition of regional typicality is a determinant for the preservation of perceived wine quality and protection of wine origin. This work firstly aims at evaluating the sensory diversity of young Tempranillo Tinto wines in the three subregions of DOCa Rioja (Alta-RALT-, Alavesa-RAVS- and Oriental-RO-) and secondly aims to explore the capacity of voltammetric signals to measure sensory differences. Thirty young Tempranillo Tinto wines, ten from each subregion, were sensory-described using a free sorting task followed by a free description task with 32 well-established Rioja winemakers. The sorting task evidenced that the salient sensory differences perceived were between RO and RALT/RAVS, attributed to differences in perceived colour intensity, body/structure and liquorice aroma. The free description task highlighted the core and shared characteristic of the young Tempranillo Tinto Rioja wines, a fresh fruit aroma, but also the unique and specific sensory profiles attached to the three regions. The RALT region presents ripe fruit and spicy and balsamic/mint aromas with powerful tannins, while RAVS’s wines are mainly characterised by their gummy candy, fresh fruit, lactic and floral aromas, with a silky and mellow mouthfeel. The characteristic profile for RO was linked to jammy fruit, with spicy aromas and a light perception in the mouth. The signals derived from linear sweep voltammetry were able to measure the main sensory differences between RO and RALT/RALV, as did the sorting task. This is the first time that scientific research has established the typical regional character of young Tempranillo Tinto Rioja wines, which includes a common and shared profile combined with the specificities linked to each subregion, contributing to a better understanding of the notion of regional typicality in wine.

Targeted crop pollination by training honey bees: advances and perspectives

As pollinator-dependent crops continue to expand globally, management strategies are needed to meet the current demand for pollination services. Improving the efficiency of pollinators depends on knowledge about crop plant biology as well as pollinator behavior. In this sense, we will review the scope and challenges of implementing a targeted pollination strategy based on the behavioral individual and social plasticity of the honey bee Apis mellifera. Here we summarize current knowledge on the bees´ ability to perceive, learn and generalize floral odors, the bias of their foraging preferences after in-hive experiences and the transfer of food source information within the social context of the colony, all aspects that impact on foraging decisions and can be used to direct pollinators to target crops. We focused on describing how key olfactory cues that mimic crop floral scents are acquired in the hive and propagate among colony mates to guide foraging to specific crops. Knowledge gaps, including volatiles variability between flowers of the same or different crop varieties, alternative managed pollinators, and potential impact on food industry are discussed.

Mapping the Land Suitability Rating of Arabica Coffee Crops: A Geographical Indication Factor-Based Approach

Aims: To map land suitability ratings and organoleptic characteristics of arabica coffee using physical and human dimension attributes constructed from geographical indication components.
 Study Design: The study was designed in an integrated manner, using a quantitative approach integrated with a qualitative-descriptive approach and supported by field surveys.
 Place and Duration of Study: Conducted in 3 sub-districts within the scope of Sinjai Regency, South Sulawesi Province, Indonesia, at altitudes > 800 m.asl., between February 2021 and August 2022.
 Methodology: The method for determining the observation location point is on-screen digitization based on the land cover class seen with satellite imagery. Ground truth implementation, 16 location points were determined with their respective geographical coordinate positions. To analyze soil properties and characteristics, 41 samples were obtained: An organoleptic test of coffee beans, as many as 3 samples representing the sub-district area.
 Results: Mapping using physical dimensions in the West Sinjai area resulted in a moderate land suitability rating with an area of 6,976.46 ha; the Sinjai Borong area obtained a less suitable rating of 7,530.32 ha and a moderate rating of 1,457.17 ha, the Central Sinjai area obtained a less suitable rating of 822.16 ha, and a moderate rating of 1,586.47 ha. The compilation of physical and human dimensions in the West Sinjai area shows a moderate rating of 1,057.97 ha and a suitable rating of 5,918.49 ha, Sinjai Borong produces a moderate rating of 8,821.48 ha and a suitable rating of 166.01 ha, Central Sinjai obtained land suitability with a moderate rating of 986.55 ha and a suitable rating of 1,422.08 ha. West Sinjai and Central Sinjai have an organoleptic score of 88.50, with a more specific floral aroma than Sinjai Borong.
 Conclusion: Mapping the land suitability ranking of arabica coffee plants using physical and human dimensions provides clear and logical results.

Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.

Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.