Search Results (1,353)

This study investigated the changes in the aroma of jasmine tea during storage. Solid-phase micro-extraction (SPME)–gas chromatography (GC)-mass spectrometry (MS) and stir bar sorptive extraction (SBSE)-GC-MS were combined to detect all volatile compounds. GC-olfactometry (GC-O), odor activity value (OAV), and p-value were employed to analyze and identify the key aroma compounds in six jasmine tea samples stored for different durations. Nine key aroma compounds were discovered, namely (Z)-3-hexen-1-yl acetate, methyl anthranilate, methyl salicylate, trans-β-ionone, linalool, geraniol, (Z)-4-heptenal, benzoic acid methyl ester, and benzoic acid ethyl ester. The importance of these compounds was confirmed through the aroma addition experiment. Correlation analysis showed that (Z)-4-heptenal might be the main reason for the increase in the stale aroma of jasmine tea. Through sensory evaluation and specific experimental analysis, it can be concluded that jasmine tea had the best aroma after 3 years of storage, and too long a storage time may cause the overall aroma of the tea to weaken and produce an undesirable odor. The findings can provide a reference for the change in aroma during the storage of jasmine tea and provide the best storage time (3 years) in terms of jasmine tea aroma. Full article

Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing popularity, CB lacks defined preparation parameters and comprehensive analysis of its aromatic composition. In this study, we aimed to obtain a representative extract of the volatile matrix of CB and characterize the aroma of sensory-active compounds using advanced techniques such as headspace–solid-phase Microextraction (HS-SPME) and headspace-solid-phase extraction (HS-SPE) for volatile compound extraction, followed by gas chromatography–olfactometry–mass Spectrometry (GC-O-MS) for compound identification. Optimization of the HS-SPME parameters resulted in the identification of 36 compounds, whereas HS-SPE identified 28 compounds, which included both complementary and similar compounds. In HS-SPME, 15 compounds exhibited sensory activity with descriptors such as floral, caramel, sweet, and almond, whereas seven exhibited sensory activity with descriptors such as chocolate, floral, coffee, and caramel. This comprehensive approach to HS-SPME and HS-SPE aroma extraction with GC-O-MS offers an efficient methodology for characterizing the aroma profile of CB, paving the way for future research and quality standards for this innovative coffee beverage. Full article

Canine olfaction is a highly developed sense and is utilized for the benefit of detection applications, ranging from medical diagnostics to homeland security and defense prevention strategies. Instrumental validation of odor delivery methods is key to standardize canine olfaction research to establish baseline data for explosive detection applications. Solid-phase microextraction gas chromatography (SPME/GC-MS) was used to validate the odor delivery of an olfactometer. Three explosive classes were used in this study: composition C-4 (C-4), trinitrotoluene (TNT), and ammonium nitrate (AN). Dynamic airflow sampling yielded the successful detection of previously reported target volatile organic compounds (VOCs): 2,3-dimethyl-2,3-dinitrobutane (DMNB) in C-4 and 2-ethylhexan-1-ol (2E1H) in ammonium nitrate and TNT across odor dilutions of 80%, 50%, 25%, 12%, and 3%. C-4 highlighted the most reliable detection from the olfactometer device, depicting a response decrease as a function of dilution factor of its key odor volatile DMNB across the entire range tested. TNT only portrayed 2-ethylhexan-1-ol as a detected odor volatile with a detection response as a function of dilution from 80% down to 12%. Comparatively, ammonium nitrate also depicted 2-ethylhexan-1-ol as an odor volatile in the dynamic airflow sampling but with detection only within the upper scale of the dilution range (80% and 50%). The results suggest the importance of monitoring odor delivery across different dilution ranges to provide quality control for explosive odor detection using dynamic airflow systems. Full article

Mianning ham is a traditional meat product in China. In this experiment, solid-phase microextraction–gas chromatography (SPME-GC-MS) and high-throughput sequencing were used to study the effects of adding Penicillium lanosum and adding the mixture of Penicillium lanosum and Staphylococcus equorum on the flavor and microbiology of Mianning ham. The results showed that the addition of the ferments resulted in an increase in the abundance of both the dominant bacterial phylum (Thick-walled Bacteria) and the dominant fungal phylum (Ascomycota). The variety of volatile flavor substances and key flavor substances increased after adding fermentation agents. A free amino acid analysis showed that hams from the Penicillium lanosum and Staphylococcus equorum group had significantly higher umami flavor amino acids than the control group and Penicillium lanosum group. Therefore, inoculation with Penicillium lanosum and Staphylococcus equorum favored the dominant bacteria and flavor of Mianning ham. Full article

Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single yeast cannot meet people’s needs. Multi-strain co-fermentation is a feasible way to improve the flavor of steamed bread. Here, the dynamic change profiles of volatile substances in steamed bread co-fermented by Saccharomyces cerevisiae SQJ20 and Wickerhamomyces anomalus GZJ2 were analyzed using the electronic nose (E-nose) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The five detectors of the E-nose rapidly detected the changes in volatile substances in different dough or steamed bread with the highest response value in co-fermented dough. A total of 236 volatile substances were detected in all the samples using HS-SPME-GC-MS, and alcohols were the most variable component, especially Phenylethyl alcohol. Significantly, more alcohols and esters were upregulated in co-fermented dough, and the addition of W. anomalus GZJ2 improved the key volatile aroma compounds of steamed bread using the relative odor activity value method (ROAV), especially the aldehydes and alcohols. Moreover, these key volatile aroma compounds can be quickly distinguished using the W2S detector of the E-nose, which can be used for the rapid detection of aroma components in steamed bread. Full article

The aim of the entry was to write a substantial contribution that analyses and compares the biological pollution of indoor air, the possibilities of its assessment and the control methods. In addition, the aim of our entry was to review journals covering both commercial and residential buildings. By analysing the above topics from the existing articles, one can have the impression that air pollution is one of the most important problems that need to be solved in the modern world. Adequate air quality is important for maintaining human health, affects the health of ecosystems, including animals, and determines crop production. With the development of civilisation, the quality of air in the atmosphere and indoors is constantly deteriorating. Indoor air pollution can be divided into physical (e.g., noise, inadequate lighting, ionising radiation), chemical (e.g., tobacco smoke, household products) and microbiological (bacteria, viruses, fungi and products of their metabolism) factors. Each of these factors can have a negative impact on a person’s health or cause premature death. The entry deals with indoor air pollution, focussing on biological pollutants. It compares different methods available and describes the method of sampling to analyse indoor air pollution and ways to reduce it. Full article

Chardonnay is one of the most popular white grape wine varieties in the world, but this wine lacks typical aroma, considered a sensory defect. Our research group identified a Chardonnay bud sport with typical muscat characteristics. The goal of this work was to discover the key candidate genes related to muscat characteristics in this Chardonnay bud sport to reveal the mechanism of muscat formation and guide molecular design breeding. To this end, HS−SPME−GC−MS and RNA−Seq were used to analyze volatile organic compounds and the differentially expressed genes in Chardonnay and its aromatic bud sport. Forty-nine volatiles were identified as potential biomarkers, which included mainly aldehydes and terpenes. Geraniol, linalool, and phenylacetaldehyde were identified as the main aroma components of the mutant. The GO, KEGG, GSEA, and correlation analysis revealed HMGR, TPS1, TPS2, TPS5, novel.939, and CYP450 as key genes for terpene synthesis. MAO1 and MAO2 were significantly downregulated, but there was an increased content of phenylacetaldehyde. These key candidate genes provide a reference for the development of functional markers for muscat varieties and also provide insight into the formation mechanism of muscat aroma. Full article

Japanese mandarins are becoming increasingly popular due to their pleasant aroma. The volatiles in four varieties of Japanese mandarins (Iyokan, Ponkan, Shiranui, and Unshiu mikan) were extracted by headspace solid-phase microextraction (HS-SPME) and solvent extraction, then analysed by gas chromatography–mass spectrometry (GC-MS). Principal component analysis (PCA) of the GC-MS data demonstrated distinct segregation of all four Japanese mandarin varieties. Esters, such as neryl acetate, distinguished Iyokan. Methylthymol uniquely characterised Ponkan, valencene was exclusive to Shiranui, and acids like hexanoic acid and heptanoic acid differentiated Unshiu mikan from the other three varieties. Aroma extract dilution analysis (AEDA) revealed 131 key odourants across four Japanese mandarins, including myrcene (peppery, terpenic), perillyl alcohol (green, spicy, floral), trans-nerolidol (sweet, floral), and trans-farnesol (woody, floral, green). Finally, sensory evaluation was conducted on the four Japanese mandarin peel extracts to describe the distinct aroma profile of each variety of Japanese mandarin: Iyokan had higher floral and juicy notes, Ponkan showed higher sulphury notes, Shiranui was perceived to have more albedo notes, and Unshiu mikan exhibited higher peely, green, and woody notes. Full article

Incorporating insect meals into poultry diets has emerged as a sustainable alternative to conventional feed sources, offering nutritional, welfare benefits, and environmental advantages. This study aims to monitor and compare volatile compounds emitted from raw poultry carcasses and subsequently from cooked chicken pieces from animals fed with different diets, including the utilization of insect-based feed ingredients. Alongside the use of traditional analytical techniques, like solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS), to explore the changes in VOC emissions, we investigate the potential of S3+ technology. This small device, which uses an array of six metal oxide semiconductor gas sensors (MOXs), can differentiate poultry products based on their volatile profiles. By testing MOX sensors in this context, we can develop a portable, cheap, rapid, non-invasive, and non-destructive method for assessing food quality and safety. Indeed, understanding changes in volatile compounds is crucial to assessing control measures in poultry production along the entire supply chain, from the field to the fork. Linear discriminant analysis (LDA) was applied using MOX sensor readings as predictor variables and different gas classes as target variables, successfully discriminating the various samples based on their total volatile profiles. By optimizing feed composition and monitoring volatile compounds, poultry producers can enhance both the sustainability and safety of poultry production systems, contributing to a more efficient and environmentally friendly poultry industry. Full article

In this work, solid-state fermentation (SSF) was applied to babassu mesocarp (BM) for the low-cost bioproduction of natural aroma compounds having Trichoderma harzianum (IOC 4042) and Geotrichum candidum (CCT 1205) as microbial agents. Fermentation was carried out using in natura babassu mesocarp (IN-BM) and defatted babassu mesocarp through soxhlet extraction (DEF-BM) as support, impregnated with hydration solutions of three and seven salts. The compounds produced were analyzed using solid phase microextraction (SPME) and gas chromatography coupled with a mass spectrometer (GC-MS). Among several aroma compounds detected, 6-pentyl-α-pyrone (6-PP)—GRAS 3696, coconut aroma; 2-phenylethanol (2-PE)—GRAS 2858, rose and honey aroma; and hexanal—GRAS 2557, green apple aroma, were the compounds that that were detected with the greatest intensity. The highest concentrations (ppm (w/w)) of 6-PP and 2-PE were obtained in DEF-BM using NS7SG (308.17 ± 3.18 and 414.53 ± 1.96), respectively, while for hexanal, the highest concentration (ppm (w/w)) was obtained in IN-BM using NS7SG (210.83 ± 2.14). The results indicate that producing aroma compounds by G. candidum and T. harzianum through BM SSF is viable, generating value-added compounds. Full article

The volatilome profile of some biofluids (blood, urine, and human semen) identified by Solid-Phase Microextraction–Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and collected from young men living in two high-pollution areas in Italy, i.e., Land of Fires and Valley of Sacco River, have been coupled to sperm parameters obtained by spermiogram analysis to build general multiple regression models. Panels of volatile organic compounds (VOCs) have been selected to optimize the models and used as predictive variables to estimate the different sperm quality parameters (sperm cell concentration, total and progressive motility/immotile cells, total/head/neck/tail morphology anomalies, semen round cell concentration). The results of the multiple linear regression models based on the different subgroups of data joining VOCs from one/two or three biofluids have been compared. Surprisingly, the models based on blood and urine VOCs have allowed an excellent estimate of spermiogram values, paving the way towards a new method of indirect evaluation of semen quality and preventive screening. The significance of VOCs in terms of toxicity and dangerousness was discussed with the support of chemical databases available online. Full article

There is considerable interest in the use of essential oils for food preservation, but their effect on the aroma profile of a product is poorly understood. This study investigated the effect of thyme essential oil (EO) addition at increasing concentrations (0.005, 0.01, 0.02, and 0.03% v/w) on the volatile compound composition of vacuum-packed minced turkey meat after storage for 8 days at 1–2 °C. The aroma profile of the meat was determined using the HS-SPME/GCMS (headspace solid-phase microextraction/gas chromatography–mass spectrometry) method. The results were also analysed by PCA (principal component analysis). The addition of thyme EO had a modifying effect on the aroma profile of meat-derived components, e.g., the formation of benzeneacetaldehyde, benzyl alcohol, 4,7-dimethylbenzofuran, hexathiane, hexanal, and 1-hexanol was reduced and the appearance of 9-hexadecenoic acid was observed in the stored samples. The increase in EO concentration affected the levels of its individual components in the meat headspace in different ways. In terms of fat rancidity indices, even a 0.005% addition of this essential oil significantly reduced the peroxide value. Quantitative descriptive analysis (QDA) showed that the addition of thyme EO reduced or masked the intensity of unpleasant odours associated with meat spoilage. In the aroma analysis, the turkey with 0.02% v/w EO scored highest, and pleasant citrus notes were found. Full article

This work used headspace solid-phase microextraction with gas chromatography–mass spectrometry (HS-SPME-GC–MS) to analyze the volatile components of hydrosols of Citrus × aurantium ‘Daidai’ and Citrus × aurantium L. dried buds (CAVAs and CADBs) by immersion and ultrasound–microwave synergistic-assisted steam distillation. The results show that a total of 106 volatiles were detected in hydrosols, mainly alcohols, alkenes, and esters, and the high content components of hydrosols were linalool, α-terpineol, and trans-geraniol. In terms of variety, the total and unique components of CAVA hydrosols were much higher than those of CADB hydrosols; the relative contents of 13 components of CAVA hydrosols were greater than those of CADB hydrosols, with geranyl acetate up to 15-fold; all hydrosols had a citrus, floral, and woody aroma. From the pretreatment, more volatile components were retained in the immersion; the relative contents of linalool and α-terpineol were increased by the ultrasound–microwave procedure; and the ultrasound–microwave procedure was favorable for the stimulation of the aroma of CAVA hydrosols, but it diminished the aroma of the CADB hydrosols. This study provides theoretical support for in-depth exploration based on the medicine food homology properties of CAVA and for improving the utilization rate of waste resources. Full article

Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively studied. Less attention has been paid to the effect of different complex light intensities on the formation of green tea’s volatile aroma during leaf spreading. The current study was designed to evaluate how leaf spreading under different complex light intensities relates to the quality of green tea. Using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS), volatile flavor compounds in green tea were analyzed during leaf spreading in five different light conditions. Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odors. Eight distinct groups, including ninety volatile compounds, were detected. The most prevalent volatile compounds found in green tea samples were hydrocarbons and alcohols, which accounted for 29% and 22% of the total volatile compounds, respectively. Fourteen volatile compounds (OAV > 1) were identified as key active differential odorants. The chestnut-like aroma in green tea was mostly derived from 3-methyl-butanal and linalool, which were significantly accumulated in medium-intensity light (ML). Full article

In this work, for the first time, different parts of the Finger Lime (Citrus australasica F. Muell.), such as pulp, peel and seeds, were analyzed by HS-SPME-GC/MS, and NMR techniques in order to describe its volatile and non-volatile chemical profile. The results highlighted the presence of a high number of terpenes with limonene as principal component in all investigated parts (ranging from 40.4% to 62.6%) and molecules belonging to the classes of amino acids, organic acids, carbohydrates, fatty acids, phenols and miscellaneous compounds that followed a different trend between the investigated different parts. In this study, the inhibition of ChEs (AChE and BChE) was evaluated using the spectrophotometric method of Ellman. The results showed that only peel extract weakly inhibited AChE (14%). Based on these data, this extract was further investigated by GC/MS after derivatization. Furthermore, peel extract was chosen to evaluate the in vitro effects on two human glioblastoma cells lines (U87 and LN18). Flow cytometry results showed that citrus extract was more effective in down-regulating the expression of the adhesion molecule CD44. In fact, after 72 h with 400 µg/mL of citrus extract, CD44 expression levels were reduced in both U87 and LN18 glioblastoma cell lines. This was confirmed by immunofluorescence analysis, which also showed a modification of CD44 antigen localization in both U87 and LN18 cell lines. Moreover, wound assay data supported its ability to reduce glioblastoma cell’s motility. The migration ability of U87 cells decreased (85% control vs. 50% at 400 μg/mL), while it was even more pronounced in resistant LN18 cells (93% control vs. 15% at 400 μg/mL). The findings highlighted that citrus peel extract could have an anti-invasive activity for glioma management. Full article