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The contamination of food with Aspergillus flavus has caused serious economic losses and posed a great threat to human and animal health. Cumin, a condiment and flavoring in many dishes, was showed to have great potential to prevent A. flavus contamination in the present study. By using cumin essential oil (CEO), the occurrence of A. flavus contamination on peanuts was prevented during the storage period even up to 9 months. We further identified cuminaldehyde as the predominant component in CEO with great inhibitory activity to both the growth of A. flavus and aflatoxin B 1 (AFB 1) biosynthesis. The data showed that the minimum inhibitory concentration (MIC) of cuminaldehyde to conidial growth was 0.64 μL/mL, and the mycelia exposed to 0.80 μL/mL cuminaldehyde reduced AFB 1 production by more than 99% in comparison to the control. RNA-Seq profiles showed that some genes, involving the synthesis pathway of ergosterol and AFB 1 , were significantly down-regulated in the transcription by cuminaldehyde. Further investigation confirmed a significantly reduced cellular ergosterol content in the presence of cuminaldehyde, and the qRT-RCR results were also in agreement with that by RNA-Seq, indicating down-regulated expressions of those genes involving ergosterol and AFB 1 synthesis. Taken together, our study strongly supported cuminaldehyde as a potential agent for the prevention of A. flavus contamination. • Cumin essential oil (CEO) prevented A. flavus contamination on peanuts. • Cuminaldehyde in CEO was responsible for its anti- A. flavus activity. • Cuminaldehyde induced A. flavus necrosis by reducing ergosterol content. • Cuminaldehyde directly turned down the gene expression involving AFB 1 biosynthesis. [ABSTRACT FROM AUTHOR]

Aspergillus flavus is one of the pathogens that can cause massive losses in the maize industry during the postharvest and storage stages. However, the methods for rapid and sensitive detection of early A. flavus contamination are still lacking. The aim of this study is to evaluate the performance of volatile organic compounds (VOCs) in evolution monitoring and early detection of A. flavus contamination in maize kernels. We successfully applied headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate changes of VOCs in maize kernels caused by A. flavus contamination. A total of 55 VOCs were identified in maize kernels contaminated with A. flavus. Heat map and principal component analysis (PCA) analysis showed that ethyl acetate-D and 3-hydroxybutan-2-one-D are potential biomarkers specific to A. flavus contamination in maize kernels. Aflatoxin B 1 (AFB 1) is positively correlated with the level of (E)-2-octenal-M, benzene acetaldehyde, (E)-hept-2-enal-M, 2-heptanone-D, and 2-pentyl furan. These results provide potential targets for the development of sensors to evaluate the early mold contamination in stored maize kernels. • Volatile species were profiled in the occurrence of A. flavus in maize. • Two volatiles were identified to be highly correlated to early infection. • Five volatiles were identified to be highly correlated to aflatoxin production. • We provided the potential targets of sensors for maize storage management. [ABSTRACT FROM AUTHOR]