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Virgin olive oil (VOO) quality is defined by both chemical and sensory parameters. While the chemical parameters are objective and measured using instrument-based methods, sensory quality evaluation is based upon human panels, which can be subjective, have less repeatability, suffer from fatigue, and require long and costly training. Tasting biases could be minimized by a trained panel, but using humans as a testing instrument is inevitably prone to various psychological biases, stimulus-related factors, and carry-over effects. The objectives of this study were to evaluate instrumental methodologies that will assist the existing human panel in assessing the sensory characteristics of VOO and to develop chemistry-based predicting models for sensory properties in the oil using VOO samples originating from the US and Israel. Our results indicated that oil rancidity highly correlated with the contents of chemical components contents; 1-penten-3-one, 3-hexen-1-ol, (E)-2-pentanal, and 1-octen-3-ol are the major volatiles associated with rancidity defects (low concentrations of these compounds). Positive sensory attributes, such as fruitiness, correlated with 1- acetoxypinoresinol and hexanal, while bitterness correlated with pinoresinol, the aldehydic form of oleuropein aglycones, and the dialdehydic form of oleuropein aglycone. The random forest model suggested that luteolin, (E)-2-hexenal, 1-penten-3-one, and C18:0 are the most useful measurements in predicting the occurrence of sensory defects in the olive oil samples included. In other words, when these compounds are below or above a certain threshold, a defect, such as rancidity, is more likely to be found by the sensory panel.

Abstract: The upper mantle under the Afar Depression in the East African Rift displays some of the slowest seismic wave speeds observed globally. Despite the extreme nature of the geophysical anomaly, lavas that erupted along the East African Rift record modest thermal anomalies. We present measurements of major elements, H2O, S, and CO2, and Fe3+/ΣFe and S6+/ΣS in submarine glasses from the Gulf of Aden seafloor spreading center and olivine‐, plagioclase‐, and pyroxene‐hosted melt inclusions from Erta Ale volcano in the Afar Depression. We combine these measurements with literature data to place constraints on the temperature, H2O, and fO2 of the mantle sources of these lavas as well as the initial and final pressures of melting. The Afar mantle plume is C/FOZO/PHEM in isotopic composition, and we suggest that this mantle component is damp, with 852 ± 167 ppm H2O, not elevated in fO2 compared to the depleted MORB mantle, and has temperatures of ∼1401–1458°C. This is similar in fO2 and H2O to the estimates of C/FOZO/PHEM in other locations. Using the moderate H2O contents of the mantle together with the moderate thermal anomaly, we find that melting begins at around 93 km depth and ceases at around 63 km depth under the Afar Depression and at around 37 km depth under the Gulf of Aden, and that ∼1%–29% partial melts of the mantle can be generated under these conditions. We speculate that the presence of melt, and not elevated temperatures or high H2O contents, are the cause for the prominent geophysical anomaly observed in this region.

The aim of this study was to investigate the effect of the addition of wild garlic leaves on the sensory quality, volatiles, color, and texture of sheep milk soft rennet-curd cheese. The sensory evaluation of color, appearance, texture, odor, and taste was performed using a 5-point scale. The intensity of selected taste and odor discriminants was also assessed. Volatiles were analyzed by the GC-MS method. Color and textural characteristics were determined instrumentally. The wild garlic addition had no effect on the sensory characteristics of the cheese (p > 0.05). However, cheese with herbs exhibited a less intensive sour odor (p ≤ 0.05), sheep's milk odor, and taste (p ≤ 0.01). (E)-7-methyl-4-decene, dichloroacetic acid undecyl ester, and 3,5-dimethyl-octane, described as creamy, acetic, and acid pungent in smell, were not detected in the cheese with wild garlic while they were present in the natural one. Moreover, herbal cheese was more piquant (p ≤ 0.01). PCA showed that the differences in volatiles resulted both from the use of wild garlic and the time of storage. Herbal addition affected almost all color characteristics, except for the hue angle (h), but caused an increase only in hardness and chewiness. In conclusion, wild garlic leaves can be recommended as an additive in the production of soft sheep's milk rennet-curd cheese. [ABSTRACT FROM AUTHOR]

Featured Application: Controlling evaporation temperature could be a key factor in determining the volatile component composition, retronasal aroma release, and sensory properties of non-centrifugal cane sugar (NCS). NCS with enhanced aroma traits is typically produced at higher final heating temperatures. Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volatile components, retronasal aroma profile, and sensory characteristics of NCS. Solid-phase microextraction–gas chromatography–mass spectrometry showed that the concentration of most volatiles, including pyrazines, furans, and furanones, in the NCS significantly increased as the evaporation temperature increased (p < 0.05). The evaporation temperature affected the aroma release from NCS, as shown in proton transfer reaction time-of-flight-mass spectrometry, with the intensity of volatile compounds detected from panelists' noses or mouths significantly increasing after consuming NCS obtained at higher temperatures. Moreover, the intensity of aroma release in the mouth was greater than that in the nose; the most prevalent released substance, m/z 87.10, which could be derived from dihydro-2(3H)-furanone and 2,3-butanedione, rapidly decreased over seven breath cycles compared to other ions, suggesting its importance as a top-note aroma substance in NCS. In addition, the perceived roasted aroma and bitterness of the NCS obtained at higher temperatures were intensified. These findings underscore the importance of modifying the evaporation temperature on the volatile component composition, aroma release, and sensory characteristics of NCS. [ABSTRACT FROM AUTHOR]

The interaction between plants and microorganisms plays a major role in plant growth promotion and disease management. While most microorganisms directly influence plant health, some indirectly support growth through pest and disease suppression. Endophytic entomopathogenic fungi are diverse, easily localized, and have long-lasting effects on insect pests. When inhabiting plants, these fungi alter secondary metabolites, volatile organic compounds, and microbiomes, enhancing plant resistance to pests and diseases and sometimes improving growth. However, their persistence in plant systems may be challenged by the plant's defense mechanisms or by human interventions such as insecticides, fungicides, herbicides, and phyto-insecticides, which are common in agriculture. As effective biocontrol agents, endophytic entomopathogenic fungi can also be integrated with other pest management strategies like predators, parasitoids, and chemicals. This review will explore the impact of endophytic entomopathogens on plant systems and their compatibility with other management practices. [ABSTRACT FROM AUTHOR]

In this study, we utilized defatted yellow nutsedges meals as raw material to develop a craft beer and subsequently analyzed preservation quality throughout its shelf life. Our study determined that the optimal fermentation conditions for the craft beer included the use of Saaz hops, US-04 yeast, and the addition of 15% de-fatted yellow nutsedges. Under these conditions, the resulting beer exhibited an alcohol content of 4.50%, a foam retention time of 224.00 seconds, a color measurement of 10.00 EBC, a total acid content of 1.70 mL/100 mL, and a bitterness level of 22.15. Compared to glass bottles (GB) and aluminum cans (AC), the aroma content of craft beer packaged in polyethylene terephthalate (PET) bottle was lower, while the diacetyl levels were higher on shelf life. Meanwhile, the activity of protease A exhibited a notable increase in PET bottle packaging, in comparison to GB and AC packaging. [ABSTRACT FROM AUTHOR]

Fermented apple cider is a refreshing alcoholic drink known since ancient times, and it is obtained by fermenting apple fruit juice. Using the standards of alcohol concentration (up to 8%) and carbonation, it belongs to drinks similar to beer. It can be produced using wild yeasts, but currently a fermentation starter can be purchased. This work aims to produce fermented cider using commercial pasteurized juices: clear apple juice and organic cloudy juice using commercial yeast for cider production. After fermentation, the physico-chemical characteristics of the drink were determined, alongside volatile compounds of the freshly produced ciders, as well after 1, 2, and 3 weeks of maturation. Acids, alcohols, carbonyl compounds, terpenes, esters, and volatile phenols were determined using headspace–solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC/MS). The results show that the fermentation was slower (14 days) in the cloudy juice in contrast to the sample produced from clear apple juice (10 days). Also, the volatile compounds related to aroma were abundantly found in the cider produced from cloudy apple juice compared to the cider produced from the clear apple juice. The conducted sensory analysis was in favor of cloudy juice. [ABSTRACT FROM AUTHOR]

The effects of the inclusion of Aloe vera gel mixed with blended antioxidants on cooked chicken meat quality have been evaluated. This study was designed in five different treatments, where Aloe gel at level 5% was mixed into all treatment meat batches, including (1) control (without antioxidant additives); (2) blend 1 [90 ppm oregano essential oil (OE), 150 ppm rosemary extract (RE), and 60 ppm of germander extract (GR)]; (3) blend 2 (150 ppm OE, 120 ppm RE, and 30 ppm GR); (4) 200 ppm nitrite of sodium (E-250); and (5) 14 ppm of butylatedhydroxyanisole (BHA). The cooked patties of meat were refrigerated for a duration of one week. For meat quality evaluation, proximate composition, oxidation indicator for lipid and protein, total volatiles, and sensorial traits were tested at different times. Across all parameters, the treatment additives showed a considerable (p < 0.05) antioxidant effect compared to the control samples. No considerable variations (p > 0.05) were observed among treatment samples in relation to their proximate composition. However, the second blend exhibited the strongest antioxidant effect for all the parameters tested. Blend 1's antioxidant effect was very comparable to 200 ppm of sodium nitrite (E-250) additive. Among all the additives, BHA showed the least significant antioxidant effect. Overall, blend 2 was classified as the most preferred treatment by the panelists. The recommendation that could be summarized is that blend 2 was an excellent natural alternative where the Aloe vera gel enhances and prolongs its antioxidant activity using cooked chicken meat. [ABSTRACT FROM AUTHOR]

Plants of several species, including crops, change their volatilome when exposed to a low ratio of red to far-red light (low R/FR) that informs about the presence of nearby plants (i.e., proximity shade). In particular, the volatile hormone ethylene was shown to be produced at higher levels in response to the low R/FR signal in shade-avoider plants. Here, we show that the shade-tolerant species Cardamine hirsuta produces more ethylene than shade avoiders such as Arabidopsis thaliana (a close relative of C. hirsuta) and tomato (Solanum lycopersicum) under white light (W). However, exposure to low R/FR (specifically to FR-supplemented W, referred to as W+FR or simulated shade) resulted in only a slight increase in ethylene emission in C. hirsuta compared to shade avoiders. Stimulation of ethylene production by growing plants in media supplemented with 1-aminocyclopropane-1-carboxylate (ACC) resulted in reduced hypocotyl growth under W+FR in both A. thaliana and C. hirsuta. ACC-dependent ethylene production also repressed hypocotyl elongation under low W and in the dark in C. hirsuta. By contrast, in A. thaliana, ACC supplementation inhibited hypocotyl elongation in the dark but stimulated it under W. Most interestingly, elongation of dark-grown A. thaliana seedlings was also repressed by exposure to the volatiles released by ACC-grown A. thaliana or tomato plants. This observation suggests that increased ethylene levels in the headspace can indeed impact the development of nearby plants. Although the amount of ethylene released by ACC-grown plants to their headspace was much higher than that released by exposure to low R/FR, our results support a contribution of this volatile hormone on the communication of proximity shade conditions to neighboring plants. [ABSTRACT FROM AUTHOR]

The tomato is a key fruit in China. However, the drive to produce higher-quality tomatoes has resulted in fertilizer overuse, soil degradation, and environmental pollution in recent years. Therefore, investigating the effects of balanced fertilization on the nutritional and flavor qualities of tomato plants is crucial. This study applied four fertilizer treatments to assess their effects on sugar and acid contents, sugar-metabolism-related enzyme activity, nitrate levels, ascorbic acid, pigments, polyphenols, and volatiles, and we performed a correlation analysis. The results showed that balanced fertilization increased glucose and fructose contents by 45% and 31% compared to CK (conventional fertilizer), while tartaric, citric, acetic, malic, and shikimic acid contents were reduced by 59%, 27%, 22%, 26%, and 4%, respectively. Additionally, balanced fertilization increased the activities of sucrose synthase (SS), sucrose phosphate synthase (SPS), acid invertase (AI), and neutral invertase (NI) by 58%, 26%, 19%, and 35%, respectively, compared to CK (conventional fertilizer) and upregulated the expression of phosphoenolpyruvate carboxykinase (PEPCK), neutral invertase (NI), sucrose-phosphate synthase (SPS), and fructose-1,6-bisphosphatase (FBP) genes. Moreover, balanced fertilization significantly enhanced the polyphenol content, as well as the diversity and concentration of volatiles. Correlation analysis confirmed that sugar-metabolism-related enzymes and genes were positively correlated with sugar fractions and negatively correlated with the organic acid content. Principal components analysis demonstrated that the balanced fertilization treatment was distinct from the other treatments, and all polyphenols, except for caffeic acid, were positively associated with balanced fertilization. [ABSTRACT FROM AUTHOR]

To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig trotters. Results showed that the Bro + Pap treatment produced more amino acids, and the boiled + roasted with sugar of Bro + Pap treatment could significantly reduce aldehydes (nonanal and octanal) associated with the formation of off-flavour. Additionally, it increased the content of esters (ethyl propionate, ethyl isobutyrate, ethyl isovalerate, ethyl acetate, methyl acetate, and butyl acetate) in pig trotters, resulting in a more pleasing flavour. Electronic nose signals and sensory evaluation experiments further confirmed these findings. Moreover, the deodorising and aroma-enhancing process also improved their overall eating quality. [ABSTRACT FROM AUTHOR]

The Colorado Potato Beetle, Leptinotarsa decemlineata Say, is the principal defoliator of potato crops globally. It is well known for its propensity to rapidly develop resistance. Thus, new control options which are resilient to the pest's resistance capabilities are a critical need. The use of chemical ecology in integrated pest management (IPM) programs has been proposed as a means to delay resistance. Elicitors are chemical growth regulators that activate plant defenses. These plant defenses provide numerous opportunities to integrate chemical ecology into IPM programs, including changes to a plants volatile profile. In this laboratory study, we provide evidence that elicitors which mimic jasmonic acid (JA) and salicylic acid (SA) can be used to attract or repel L. decemlineata respectively. Adult beetles are highly attracted to potato plants sprayed with the JA mimicking elicitor Blush 2X, while plants sprayed with SA mimicking elicitor, Actigard 50WG, appear to be repellent. Additionally, residency time on plants sprayed with Actigard 50WG was significantly shorter than with control plants. The potential use of elicitors within IPM program is discussed. [ABSTRACT FROM AUTHOR]

This study investigated the impact of gradient milling on the cooking properties and sensory characteristics of Yangxian black rice. The results showed that as the degree of milling increased, the gelatinization time decreased (36.85–23.54 min) and the water uptake ratio of whole black rice (188.29%) was significantly lower compared to that of refined grains (194.05%). Low-field nuclear magnetic resonance (NMR) was further used to monitor the water concentration and distribution of black rice during soaking and cooking. It was found that the bran layers of black rice, as a physical barrier, impeded the water penetration into the kernels for a given soaking and cooking duration. The sensory evaluation conducted by a panel of trained volunteers demonstrated a high score for all sensory attributes in slightly milled black rice, corroborating findings from the taste analyzer. Through correlation analysis of volatile components determined by gas chromatography-mass spectrometry (GC-MS), smell scores in sensory evaluation, and electronic nose response values, 2-pentyl-furan (54.84–12.72 ng/g) and guaiacol (19.39–5.51 ng/g) were found to be the predominant volatile flavor contributors in cooked black rice. Overall, this study provides valuable insight into the intricate relationship between milling degrees and the cooking properties, sensory characteristics, and volatile flavor compounds of Yangxian black rice. [ABSTRACT FROM AUTHOR]

The rice weevil, Sitophilus oryzae (L.), is a major pest that poses a considerable threat to grain safety storage. Early detection is of great significance in reducing grain losses. Studies have demonstrated that pest infestation causes alterations in grain volatiles, potentially indicating the presence of pests. In this study, we detected volatile organic compounds (VOCs) in non-infected and pest-infected wheat on the 3rd, 9th, 17th, 22nd, and 40th days, corresponding to the developmental stages of the rice weevil at the egg, young larval, old larval, pupal, and adult stages, respectively. A total of 126 VOCs were identified, including 96 hydrocarbons, 7 alcohols, 5 aldehydes, 9 ketones, 9 esters, and 18 other compounds, 62 of which are newly produced compared to non-infected wheat. Six characteristic volatiles, namely dodecane, pentadecane, hexadecane, heptadecane, 2, 6, 10-trimethylpentadecane, and squalene, may be related to the degradation of lipids and the expression of wheat stress tolerance and underwent significant changes as infestation progressed, according to the VIP value. This study assists in interpreting the effects of rice weevil infestation on wheat at the metabolic level and establishes a foundation for storage inspection based on VOC analysis. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the morphological traits and fragrance-related volatile compounds in three garden rose cultivars from the 'Fragrant Frayla' collection: 'Draga Frayla', 'Jelena Frayla', and 'Lenka Frayla', bred by the private breeding company Pheno Geno Roses. The roses were cultivated under open-field conditions in Temerin, Serbia, without irrigation and chemical treatments. Vegetative and generative properties were assessed in June and September 2023, while headspace volatile extraction and gas chromatography–mass spectrometry (GC-MS) were employed to identify scent-related volatiles. All three cultivars exhibited high ornamental value, with shrub heights ranging from 47 to 67 cm, semi-upright to upright growth habits, double flowers with diameters from 6.6 to 8.2 cm, and petal counts from 35.8 to 83.8. Upon sensory evaluations, 'Draga Frayla', 'Jelena Frayla', and 'Lenka Frayla' were characterized by moderately strong, strong and moderate fragrances, respectively. Volatile analysis detected the presence of phenylethyl alcohol (up to 57.31% in 'Draga Frayla'), terpenoids (a total of 28.2% for citronellol, geraniol, and nerol, found exclusively in 'Jelena Frayla'), and hydrocarbons. Hydrocarbons containing fewer than 30 C-atoms were predominantly found in 'Draga Frayla' (accounting for approximately 25% of the total peak area), while those with more than 30 C-atoms were present at less than 20% in the strongly scented roses. The highest number of volatiles was detected in 'Jelena Frayla', the rose cultivar identified as the most fragrant. The results revealed a correlation between strong fragrance intensity and elevated levels of phenylethyl alcohol and alcoholic monoterpenes, whereas a diverse array of hydrocarbons, rather than their concentration, appeared to enhance scent emission.

This study aims to detect the presence of lard in several halal animal fats (beef, chicken, and goat fat) based on their infrared fingerprint and volatile compound profile (volatilomics). A mixture of fat samples obtained from halal animals and lard at different concentrations (0, 20, 40, 60, and 80%, v/v) were subjected to attenuated total reflection-Fourier transformed infrared spectroscopy (ATR-FTIR) and solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) analysis, respectively. The data was processed using orthogonal projection to the least square–discriminant analysis (OPLS-DA). The results showed that ATR-FTIR could only identify the presence of lard in chicken fat up to the lowest concentration used in this study (10%) but failed in other fat samples. SPME-GC/MS detected the presence of lard in all animal fats up to the lowest concentration added (10%). The results of this study revealed that the volatilomics technique had more potential to be developed as a basis for the rapid detection of halal and non-halal animal fat than the infrared fingerprint. This study also emphasized that markers of non-halal animal fats can be different when the same fats are added to different food products.

Abstract Green tea is renowned for its exceptional freshness; nevertheless, preserving its freshness poses a formidable challenge during storage due to its susceptibility to environmental factors. However, the effect of storage factors on freshness quality of green tea remains unclear, particularly with a lack of research studies regarding aroma quality and associated volatiles. In this study, we investigated the effects of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage. The sensory freshness and corresponding volatile metabolites of the samples were investigated; the sensory‐chemical changes among packaged green teas during storage under different treatments were further explored. The freshness preservation in packaged green teas can be effectively achieved through the implementation of low‐temperature storage, packaging with oxygen scavenger and utilizing packaging with minimal oxygen permeability. A total of 151 volatile compounds were detected in all samples, among which 104 volatiles were identified as key contributors for distinguishing sample groups under 3 different treatments. The presence of volatiles with green, spicy, minty, and vegetable notes was found to be positively correlated with high freshness quality observed in packaged green tea. Conversely, an increase in volatiles characterized by fruity, sweet, fatty, and alkane notes was associated with the freshness deterioration. The volatiles changes that lead to freshness deterioration occurred especially under conditions of elevated temperature and increased oxygen levels, predominantly involving fat degradation, lipid oxidation, the Maillard reaction, carotenoids degradation, and dehydration reactions. The findings provide a theoretical foundation for the advancement of storage technology in packaged green teas.

Flavor, especially odor, is one of the most concerning food qualities for producers and consumers. The odor of E. sinensis is a vital quality indicator and highly variable in species, diets, regions and harvest seasons. These differences could diminish consumer acceptance and reduce the economic returns to the farmer. Until now, 168 volatile compounds have been identified in E. sinensis, of which 42 are shared to five edible parts, and the hepatopancreas has 22 specific compounds. The 30 aroma-active compounds may interact to form odor profiles. Volatile compounds are mainly derived from Phosphatidylethanolamine (PE) and free fatty acids (FFA) by a series of biochemical reactions such as thermal degradation, secondary degradation, molecular rearrangement, and Maillard reaction. The odor of crab has a close relationship with agriculture. Once harvested, the crab also produces odors during processing and storage, which could be controlled by consumers. This work provides information that could support the development of innovative aquaculture strategies to satisfy the needs of the consumer market.

To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the study. The dynamic changes of metabolites were detected and analyzed by UHPLC-Q-Exactive/MS and GC-MS. The result showed that green tea sample treated by 40 min at 60 ℃ exhibited a better quality than other green tea samples. The thickness of green tea infusions and the aroma intensity went a downtrend with the increase of baking time, while the intensity of astringency increased. The content of total free amino acids and caffeine increased remarkable with time up (P1, P

Bacteria have been suggested as being partially responsible for avian nest odours and, thus, volatiles from their metabolism could influence the intensity of selection pressures due to parasites detecting olfactory cues of their hosts. Here, we tested this hypothesis by exploring intraspecific and interspecific variability in microbial environments, volatile profiles and intensity of ectoparasitism by Carnus hemapterus in the nests of 10 avian species. As expected, we found that (i) alpha and beta diversity of microbial and volatile profiles were associated with each other. Moreover, (ii) alpha diversity of bacteria and volatiles of the nest environment, as well as some particular bacteria and volatiles, was associated with the intensity of parasitism at early and late stages of the nestling period. Finally, (iii) alpha diversity of the nest microbiota, as well as some particular bacteria and volatiles, was correlated with fledging success. When considering them together, the results support the expected links between the microbial environment and nest odours in different bird species, and between the microbial environment and both ectoparasitism intensity and fledging success. Relative abundances of particular volatiles and bacteria predicted ectoparasitism and/or fledging success. Future research should prioritise experimental approaches directed to determine the role of bacteria and volatiles in the outcomes of host–ectoparasite interactions. [ABSTRACT FROM AUTHOR]

The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this study, a treatment with L. thermotolerans and Saccharomyces cerevisiae in sequential inoculation was compared to a control S. cerevisiae monoculture fermentation of Malvazija istarska (aka Malvasia Istriana) white grape must. Standard physico-chemical parameters of the obtained wines were determined by the OIV methods. Targeted (GC/FID and GC/MS) and untargeted (GC×GC/TOF-MS) gas chromatographic techniques were combined for the analysis of volatile compounds. Phenolic compounds were analyzed by UPLC/QqQ-MS/MS, and proteins by RP-HPLC-DAD, while a sensory analysis of wines was performed by a panel of trained and certified tasters. L. thermotolerans co-fermentation treatment increased the concentration of lactic acid and decreased alcoholic strength. L. thermotolerans increased the concentrations of geraniol, β-ionone, isobutanol, isobutyric acid, ethyl isobutyrate, several major acetates, ethyl lactate, and diethyl succinate, followed by many minor compounds. This wine also contained more hydroxycinnamoyl tartrates, while control S. cerevisiae wine had higher levels of free hydroxycinnamates. The effects on PR proteins were minor. L. thermotolerans co-fermentation slightly enhanced the sensory perception of tropical fruit, herbaceous, tobacco, and buttery odor notes, as well as fullness of body. With the largest number of identified volatile compounds up to date and other results obtained, this study contributes to the better understanding of oenological and especially aromatic potential of L. thermotolerans in white wine production. [ABSTRACT FROM AUTHOR]

The Lunar CRater Observations and Sensing Satellite (LCROSS) impacted a Centaur rocket stage into a permanently shadowed region (PSR) in Cabeus crater, excavating water ice and other volatiles. We used the Miniature Radio Frequency (Mini‐RF) instrument on the Lunar Reconnaissance Orbiter and the ShadowCam instrument on the Korean Pathfinder Lunar Orbiter to detect the probable 22‐m diameter crater that resulted from the LCROSS impact. The crater formed superposed upon a dense small crater population along a crater ray from a larger pre‐existing crater. From its geologic context, the ice and regolith excavated by LCROSS were likely modified within the last 0.1–0.5 Gyr. An upper limit for the excavated volatiles is ~0.9 Gyr, as the location was not a PSR prior to that time. A young age for the LCROSS‐detected volatiles supports the idea that they were mostly emplaced by an exogenic mechanism, such as from comets or the solar wind. Plain Language Summary: The LCROSS experiment formed an impact crater in an area of permanent shadow on the Moon, striking the surface at 2.5 km/s with a 2,300 kg spent rocket body on 9 October 2009. The impact ejecta from this cratering event included detectable amounts of water and other volatiles, which is perhaps the most direct evidence for significant water deposits on the Moon. However, since the impact location is in permanent shadow (no direct solar illumination), it proved hard to observe definitively the crater that LCROSS formed. Here, we use data from Mini‐RF, which illuminated the surface with S‐band radar, combined with ShadowCam, which acquires images within permanent shadows, to find the probable LCROSS impact crater. The impact crater is 22‐m in diameter, a bit smaller than was inferred indirectly after LCROSS. We also present new evidence that the volatiles in the ejecta likely got there in the last 20% of lunar history, which is important for understanding their origin and evolution. Key Points: We used Mini‐RF and ShadowCam to locate the 22‐m crater formed by LCROSS within a permanently shadowed region near the Moon's south poleGiven the crater's size, the regolith that was excavated, including volatiles, likely came from approximately the upper 2 mThe geologic context of the LCROSS crater suggests that the volatiles it excavated were relatively young, from the Copernican epoch [ABSTRACT FROM AUTHOR]

Intermediate wheatgrass (IWG) is a promising perennial grain explored for mainstream food applications. This study investigated the effects of different germination temperatures (10, 15, and 20 °C) and durations (2, 4, and 6 days) on IWG's volatile and fatty acid (FA) profiles. A method using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) was optimized through response surface design to extract the volatile compounds, achieving ideal extraction conditions at 60 °C for 55 min. Multiple headspace extraction (MHE) was used for volatile compound quantification. Fifty-eight compounds were identified and quantified in IWG flour, mainly alcohols, aldehydes, hydrocarbons, terpenes, esters, organic acids, and ketones. The main FAs found were linoleic acid (C18:2), oleic acid (C18:1), palmitic acid (C16:0), and linolenic acid (C18:3). Principal component analysis showed a direct correlation between volatile oxidation products and FA composition. Germination at 15 °C for 6 days led to a reduced presence of aldehydes and alcohols such as nonanal and 1-pentanol. Therefore, optimized germination was successful in reducing the presence of potential off-odor compounds. This study provides valuable insights into the effects of germination on IWG flour, showing a way for its broader use in food applications. [ABSTRACT FROM AUTHOR]

For the first time, this work reports the seasonal influence on the chemical composition and antiradical capacity of Acmella oleracea floral essential oil, produced from a perennial herb of great nutritional and pharmacological importance in the Amazon region. The species was cultivated and the plantation was monitored from May to September 2022 between the rainy and dry seasons. The essential oils were obtained by hydrodistillation, analyzed by gas chromatography coupled with a mass spectrometer, and subjected to the free radical inhibition assay using the DPPH method. The highest oil yield (1.61%) occurred in May (rainy season), and the lowest (0.68%) occurred in September (dry season). Despite the difference in the oil yield between the rainy and dry seasons, no significant correlation with weather conditions (p > 0.05) occurred. During the collection period, the class of sesquiterpene hydrocarbons was predominant (16.35–46.01%). The main constituents of A. oleracea were E-caryophyllene (13.57–25.74%), caryophyllene oxide (0.88–31.72%), 1-pentadecene (5.42–16.58%), germacrene D (0.14–15.17%), and myrcene (1.08–11.99%), and a low concentration of its main bioactive spilanthol (0.66–5.2%) was also observed. The antiradical capacity was considered low, with inhibition of 7.96 to 7.53% of free radicals and a Trolox equivalence of 68.4 to 64.7 mg·ET/g. Although there were some changes in the levels of chemical components in A. oleracea essential oils, the species can be considered an alternative source of pharmacologically active compounds such as E-caryophyllene and caryophyllene oxide, in addition to presenting amounts of other bioactive molecules. [ABSTRACT FROM AUTHOR]

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Emerging and reemerging fungal infections are very common in nosocomial and non-nosocomial settings in people having poor immunogenic profiles either due to hematopoietic stem cell transplants or are using immunomodulators to treat chronic inflammatory disease or autoimmune disorders, undergoing cancer therapy or suffering from an immune weakening disease like HIV. The refractory behavior of opportunistic fungi has necessitated the discovery of unconventional antifungals. The emergence of black fungus infection during COVID-19 also triggered the antifungal discovery program. Natural products are one of the alternative sources of antifungals. Endophytic fungi reside and co-evolve within their host plants and, therefore, offer a unique bioresource of novel chemical scaffolds with an array of bioactivities. Hence, immense possibilities exist that these unique chemical scaffolds expressed by the endophytic fungi may play a crucial role in overcoming the burgeoning antimicrobial resistance. These chemical scaffolds so expressed by these endophytic fungi comprise an array of chemical classes beginning from cyclic peptides, sesquiterpenoids, phenols, anthraquinones, coumarins, etc. In this study, endophytic fungi reported in the last six years (2018–2023) have been explored to document the antifungal entities they produce. Approximately 244 antifungal metabolites have been documented in this period by different groups of fungi existing as endophytes. Various aspects of these antifungal metabolites, such as antifungal potential and their chemical structures, have been presented. Yet another unique aspect of this review is the exploration of volatile antifungal compounds produced by these endophytic fungi. Further strategies like epigenetic modifications by chemical as well as biological methods and OSMAC to induce the silent gene clusters have also been presented to generate unprecedented bioactive compounds from these endophytic fungi. [ABSTRACT FROM AUTHOR]

Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic profile of wine. Additionally, we discussed the impact of fining agents on the sensory properties of wine, including bitterness, astringency, sweetness, aroma and the flavor of wine. Our analysis highlights the importance of considering the origin, dosage, and composition of the wine when selecting fining agents to achieve optimal outcomes. Furthermore, we emphasize the need for preliminary trials and instrumental measurements to ensure the effectiveness of fining agents in different wine matrices. This review provides a valuable resource for winemakers and researchers seeking to optimize the use of fining agents in wine production. [ABSTRACT FROM AUTHOR]

The compositional diversity of primitive arc basalts has long inspired questions regarding the drivers of magmatism in subduction zones, including the roles of decompression melting, mantle heterogeneity, and the amount and composition of slab‐derived materials. This contribution presents the volatile (H2O, Cl, and S), major, and trace element compositions of melt inclusions from basaltic magmas erupted at three volcanic centers in the Washington Cascades: Mount St. Helens (two basaltic tephras, 2.0–1.7 ka), Indian Heaven Volcanic Field (two <600 ka basaltic hyaloclastite tuffs), and Glacier Peak (late Pleistocene to Holocene basaltic tephra from Whitechuck and Indian Pass cones). Compositions corrected to be in equilibrium with mantle olivine display variability in Nb and trace element ratios indicative of mantle source variability that impressively spans nearly the entire range of arc magmas globally. All volcanic centers have magmas with H2O and Cl contributions from the downgoing plate that overlap with other Cascade Arc segments. Volatile abundances and trace element ratios support a model of melting of a highly variably mantle wedge driven by a subduction component of variably saline fluid and/or slab partial melt. Magmas from Glacier Peak in northern Washington have unusually high Th/Yb ratios that are similar to Lassen region basalts, indicating possible contributions of "subcreted" metasediments that geophysical data suggest are not present beneath central Oregon and southern Washington. This data set adds to the growing inventory of primitive magma volatile concentrations and provides insight into spatial distributions of mantle heterogeneity and the role of slab components in the petrogenesis of arc magmas. Key Points: The Washington Cascades sub‐arc mantle is remarkably heterogeneousVolatile contributions from the slab are identifiable across different magma types in the WA CascadesSlab fluids of variable salinity and slab partial melts, non‐uniquely, may contribute to subduction components along the entire arc [ABSTRACT FROM AUTHOR]

This study aimed to explore the effects of coagulase-negative Staphylococcus inoculation on flavor generation and lipolysis-oxidation in Coppa. Acid lipase, neutral lipase, phospholipase, and lipoxygenase (LOX) activities, as well as free fatty acids, volatile compounds, and sensory evaluation, were determined during the fermentation and air-drying processes of Coppa over 40 days. Staphylococcus carnosus and Staphylococcus xylosus or a combination of both strains were selected for this study, and natural fermentation was treated as a control. The results showed that Staphylococcus inoculation significantly enhanced lipase and LOX activities, and mixed strains had a superior effect. Palmitic acid, stearic acid, linoleic acid, and oleic acid were identified as the predominant free fatty acids in Coppa, with the mixed fermentation group exhibiting the highest contents. Acids, aldehydes, alcohols, ketones, esters, and phenols were found for the volatile compounds in Coppa. These findings thus suggested a positive role of Staphylococcus inoculation in activating lipolysis-oxidation and contributing to the flavor formation of Coppa during the air-drying stage. [ABSTRACT FROM AUTHOR]

Wuyi Rock Tea (WRT) is cherished for its exceptional "rock flavor" and its quality shows obvious regional differences. However, the flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear. Here, the Camellia sinensis var. sinensis cv. 'Rougui' and 'Shuixian', two quintessential cultivars for making WRT, planted in Zhengyan, Banyan, at high elevations, and Waishan production areas were used to make PWRTs. We conducted a comprehensive comparison of the sensory attributes, volatile organic compounds (VOCs), and macro-compositions of PWRTs of 'Rougui' and 'Shuixian' cultivars from different producing areas. Sensory evaluation indicated that both 'Rougui' and 'Shuixian' PWRTs from Zhengyan exhibited the best flavor qualities, followed by those from Banyan, at high altitudes, and Waishan production areas. The results of the determination and analysis of VOCs showed 680 VOCs in 'Rougui' and 'Shuixian' PWRTs, and that the different production areas mainly influenced the quantitative pattern of VOCs and rarely the qualitative composition. Integrated multivariate statistical analysis methods revealed that benzyl alcohol, hotrienol, butanoic acid, 2-methyl-, hexyl ester, benzene, (2-nitroethyl)-, and geranyl isobutyrate may be the key VOCs affecting the aroma differences in PWRTs from different production areas. In addition, water-extractable substances, tea polyphenols, caffeine, and free amino acids may be the important macro-compositions that distinguish PWRTs from different production areas. The metabolite basis for differences in the flavor qualities of PWRTs across production areas was elucidated, which may be helpful for the production of high-quality WRT. [ABSTRACT FROM AUTHOR]

Summary: Nitrite in meat products exerts multiple functions in terms of safety and quality, but it has been related to an increased risk of health issues, and alternatives have been investigated. In this study, Italian‐style salamis were prepared with nitrite and ascorbate (CNO2), without nitrite and ascorbate (C0) and without nitrite and with ascorbate, green tea, grape seed and olive extracts (C0A). The products showed specific features in terms of peptides, free amino acids and volatiles, according to the technology applied for their production. The variations in peptides and free amino acids are likely due to process modifications, as the applied temperature and the time needed for pH decrease. Most volatile compounds, whether generated by known biochemical pathways or by ingredients (spices), differed between salami groups. The changes detected in the chemical parameters analysed provide some insights into the impact on product characteristics due to the process changes applied to replace nitrite removal. [ABSTRACT FROM AUTHOR]

4-methyl-5-vinylthiazole (MVT) is a significant volatile of caladium (Caladium bicolor) which produces a very high level of thiamin thiazole synthase (THI4) in male flowers. We explored transcriptomes upregulating MVT using RNA-seq during the six developmental stages of the male flower (Day−10 to Day0) in C. bicolor 'Tapestry'. THI4 was the highest transcript throughout the male flower development. Additionally, the genes showing the high expression associated with floral volatiles of caladium on Day0 were trans-resveratrol di-O-methyltransferase (ROMT), chalcone synthase (CHS), 3-ketoacyl-CoA thiolase 2 (KAT2), and linalool synthase (TPS). These four genes correspond to the following elevated volatiles of caladium: 1,3,5-trimethoxybenzene, MVT, indole, methyl salicylate, and linalool on Day0 compared to Day−10. The upstream THI4 gene was cloned to drive a fluorescent gene (ZsGreen1) in transient and stable transgenic petunia and tobacco plants, showing the gene expression only in the male tissue. The tissue-specific expression of the caladium THI4 promoter could benefit crop production with minimal modification of plants. Investigating transcriptomes associated with caladium fragrance can help provide insight into understanding the regulatory mechanisms of floral volatiles of caladium. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Spirulina is a highly nutritious microalgae commonly used as a food additive. During fermentation, different adjuncts are incorporated to act as a nutrient source for yeast and fortify or modify the sensory attributes of the final product. In this study, the effect of Spirulina on the characteristics of controlled yeast fermentation and the production of volatile organic compounds (VOCs) was analyzed. Spirulina was added to malted barley during mashing and fermented under standard conditions. An unaltered mash (negative control) and yeast extract (positive control) were also fermented. The addition of Spirulina resulted in an increased fermentation rate (~14% faster) and bigger yeast cells (~34% larger) in comparison to the negative control. There were differences in color (determined as SRM) between treatments; however, there were only minor differences in VOCs, with no statistical differences observed between chemical compound groups. No differences were observed in the pH, total number of yeast cells, or final attenuation between treatments. The primary mechanism for the observed differences is believed to be an increase in amino acids available to yeast that were contributed by the Spirulina. This shows both that Spirulina has a high potential as a fermentation adjunct and that the amino acid profile of an adjunct can significantly impact fermentation. [ABSTRACT FROM AUTHOR]

The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian 'Shulaveri-Shomutepe' or 'Aratashen-Shulaveri-Shomutepe culture' (SSC/AShSh: c. 6000–5200 BC). Western European 'Bell Beaker culture' (BB: c. 2500–2000 BC) is characterized by bell-shaped pottery vessels but has so far not been found with residues consistent with wine. Knowing that wild grapes populated both habitats, the absence of wine during the Bell Beaker period remains to be explained. The main goal of this work was to investigate whether the shape of the vessels could influence the performance of spontaneous fermentation, specifically regarding the production of volatile acidity. Crushed grapes or juices from various grape cultivars were fermented in two types of vessels: (i) borosilicate glass beakers (4–5 L) to imitate bell beakers and (ii) Erlenmeyer flasks (5 L) to imitate SSC/AShSh vessels. Fermentations occurred spontaneously, and the wines were analyzed for their conventional physical–chemical parameters (e.g., ethanol content, total acidity, volatile acidity, pH), chromatic characteristics (e.g., wine color intensity, wine hue), and volatile composition by gas-chromatography-flame ionization detection (GC-FID). At the end of fermentation, the yeast species were identified by molecular methods. In addition, wine yields and phenolic composition (e.g., total phenols, anthocyanins, total pigments) were determined for wild grapes in comparison with six red varieties Vitis vinifera L. subsp. sativa (Vinhão, Marufo, Branjo, Melhorio, Castelão and Tempranillo Tinto), chosen as a function of their genetic relatedness with the wild counterpart. Wines produced from V. sylvestris grapes showed higher total acidity and color intensity when compared to the cultivated varieties. Saccharomyces cerevisiae dominated at the end of all spontaneous fermentations in all types of vessels and conditions. Wines fermented in Erlenmeyers showed ethanol concentrations as high as 14.30% (v/v), while the highest ethanol level was 12.30% (v/v) in beakers. Volatile acidity increased to a maximum of 4.33 g/L (acetic acid) in Erlenmeyers and 8.89 g/L in beakers. Therefore, the shape of the vessels influenced the performance of fermentation, probably due to the different exposures to air, leading to vinegary ferments more frequently in open mouths than in conical-shaped flasks. These results provide a hypothesis based on fermentation performance for the absence of wine produced in the Iberian Peninsula until the arrival of Phoenician settlers. [ABSTRACT FROM AUTHOR]

Following previous reports that male deer mice, Peromyscus maniculatus, produce chemical signals that attract conspecific females, we analysed and field-tested sex-attractant semiochemicals (message-bearing chemicals) of male deer mice. Field traps baited with urine- and faeces-soiled bedding of male mice captured adult female, but not male, mice, indicating dissemination of sex-attractant semiochemicals from the males’ excreta. Analysing excreta headspace volatiles of both males and females by gas chromatography–mass spectrometry revealed that 5-methyl-2-hexanone was male-specific, and that eight other ketones (3-methyl-2-pentanone, 2-hexanone, 4-heptanone, 2-heptanone, 6-methyl-2-heptanone, 3-octanone, 2-octanone, 2-nonanone) were 2.6–5.6 times more abundant in male, than in female, samples. In a field experiment with paired trap boxes, treatment boxes baited with the synthetic ketone lure captured 3.4 times more females (17 : 5) and 1.6 times fewer males (5 : 8) than corresponding unbaited boxes. In a follow-up paired-trap field experiment, treatment boxes baited with both the ketone lure and synthetic testosterone captured 8 times more mature females and 2.3 times more immature females, but 9 times fewer immature males, than control boxes baited only with the ketone lure, all indicating that testosterone is a synergistic sex-attractant semiochemical. As previously shown in house mice, Mus musculus, and brown rats, Rattus norvegicus, sex-attractant semiochemicals of male deer mice comprise both volatile and sex steroid components.

Duckweeds (water lentils) are a nutritious human food source, with Wolffia species consumed traditionally in Eastern Asia. Duckweed contain up to 45 % protein by dry weight, high macronutrients, minerals and carotenoids. However, duckweed are not cultivated at scale and there are circa 35 other species to consider for food potential in other global regions. Here, we measured the suitability of four Lemna species and Spirodela polyrhiza for nutritional assessment, by scaling up growth of 25 ecotypes from the United Kingdom in a glasshouse. Here we showed intra- and inter-species variation of aromatic and metabolic profiles, together with biomass obtained from production. The dominant volatile organic compounds (VOCs) in duckweed are hexanal, 1-penten-3-one, 1-penten-3-ol, cis-2-pentanol and pentadecanal, with variations in amounts of 22 other compounds between species. In comparison with other leafy herbs, duckweed aroma profiles were most similar to spinach and dandelion with high ‘green’ and ‘fresh’ aroma compounds. Spirodela polyrhiza contained high flavonoids including apigenin and luteolin, offering potential benefits for health. Our results demonstrate that Lemna and Spirodela species have suitable flavonoid and amino acid profiles for nutrition. VOCs found here had positive aroma descriptors and can be used as biomarkers of freshness during storage of duckweed foodstuffs.

Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers. In this study, peppers with three aroma compound types denoted as “grassy,” “fruity,” and “no special aroma” (control) were analyzed using sensory evaluation combined with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). Altogether, 393 volatiles were identified by GC–MS, and the main volatiles in peppers (C. chinense Jacq.) were esters and terpenoids. GC–O and relative odor activity value analysis revealed that 2-isobutyl-3-methoxypyrazine had a highly bitter, spicy aroma intensity in all peppers. Hexanal and trans-2-hexenal were the main aroma-active compounds in grassy peppers. In addition, citronellal was determined to be a crucial aroma-active compound in fruity peppers. This study offers a theoretical foundation for guiding the growth of the pepper processing industry and breeding.

This study investigates the variation of physicochemical, flavonoids, and volatiles during sequential fermentation which Metschnikowia pulcherrima and Issatchenkia terricola as sequential co-fermenters and a single fermentation by Saccharomyces cerevisiae in mulberry wine. Sequential fermentation shown that β-glucosidase activity greater and fermentation time declined to 144 h. In addition, 11 flavonoids (apigenin-5-O-glucoside, aromadendrin-7-O-glucoside, kaempferol-3,7-O-diglucoside, and so on) were significantly increased. Significant differences were found between types of metabolic products enriched in flavone and flavonol biosynthesis and anthocyanins biosynthesis, with an enrichment ratio of 46.15 % and 23.08 %, respectively. 16 apple-scented compounds (2-Buten-1-one, (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, Butanoic acid, (Z)-3-hexenyl ester, 3-methyl-1-methylethyl-Butanoic acid ester, and so on), 5 rose-scented (e.g. benzyl alcohol, ethyl geranate, hydrocinnamic acid), and 4 balsamic-scented compounds ((−)-myrtenol, benzoic acid 1-methylethyl ester, benzyl alcohol, p-cymen-7-ol) were distinctively present. Interestingly, tryptophan metabolism and indole alkaloid biosynthesis are only enriched in sequential fermentation.

Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) were investigated for their potential as plant-based milk alternatives. Their nutritional, anti-nutrient, stability, and organoleptic characteristics were compared with commercial soymilk and bovine milk. Results showed that both adzuki bean milk (ABM) and mung bean milk (MBM) demonstrated lower protein (ABM: 2.19 ± 0.10 %; MBM: 1.63 ± 0.05 %) and carbohydrate contents compared to soymilk. Additionally, they exhibited magnesium contents similar to bovine milk and iron levels comparable to both soymilk and bovine milk. While total amino acid content was lower in ABM and MBM, their phytic acid and purine contents were significantly lower than in soymilk. Fewer volatile compounds associated with beany flavours were also present in ABM and MBM, and ABM emerged as a palatable choice from the sensory analysis. These findings suggest that ABM and MBM have the potential to offer diverse and palatable plant-based milk options for consumers.

In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong (Camellia sinensis var. sinensis), and the effects of raw material tenderness on the chemical profile and bioactivities of these teas were investigated. The results showed that 11 crucial compounds were screened by headspace solid-phase microextraction-gas chromatography–mass spectrometry from 64 volatiles in these yellow teas, among which the heterocyclic compounds showed the greatest variations. In addition, 43 key compounds including organic acids, flavan-3-ols, amino acids, saccharides, glycosides and other compounds were screened by liquid chromatography-mass spectrometry from 1781 non-volatile compounds. BYT showed the best α-glucosidase inhibitory activity and antioxidant capacity among the selected yellow teas, which might be contributed by the higher content of galloylated catechins. These findings provided a better understanding of the chemical profile and bioactivities of yellow teas.

In this study, we utilized defatted yellow nutsedges meals as raw material to develop a craft beer and subsequently analyzed preservation quality throughout its shelf life. Our study determined that the optimal fermentation conditions for the craft beer included the use of Saaz hops, US-04 yeast, and the addition of 15% de-fatted yellow nutsedges. Under these conditions, the resulting beer exhibited an alcohol content of 4.50%, a foam retention time of 224.00 seconds, a color measurement of 10.00 EBC, a total acid content of 1.70 mL/100 mL, and a bitterness level of 22.15. Compared to glass bottles (GB) and aluminum cans (AC), the aroma content of craft beer packaged in polyethylene terephthalate (PET) bottle was lower, while the diacetyl levels were higher on shelf life. Meanwhile, the activity of protease A exhibited a notable increase in PET bottle packaging, in comparison to GB and AC packaging.

ABSTRACT Pleurotus ostreatus is considered a functional food with benefits for human health. However, its shelf life is very short even when refrigerated. This study compared the effects of five drying treatments on the water activity, color, microstructure, hardness, rehydration index, total polyphenol (TP) content and volatile compounds of P. ostreatus. The drying treatments included lyophilization (T1), forced air oven drying (T2) and refractive window (RW) drying at 60 °C (T3), 70 °C (T4) and 80 °C (T5). Bromatological analysis showed that the samples contained high concentrations of proteins and carbohydrates, with values of 29.28 g/100 g and 47.80 g/100 g, respectively. Microstructural analysis revealed less cell shrinkage and damage under T1 than under the other treatments. This finding was corroborated by the texture analysis results, which indicated a lower hardness value for T1 (5.07 N) than for T2 (8.94 N). The TP content varied between 4.62 and 6.82 mg GAE/g. Some parameter values of samples treated by RW at 80 °C were similar to those of lyophilized samples, showing that RW, which presents advantages over lyophilization, such as a lower cost and processing time, is very suitable for dehydrating P. ostreatus.

This study presents a comprehensive investigation into the potential anticancer properties and chemical constituents of an unexplored plant (Grewia velutina) extracts. Three distinct extracts of hexane (GVH), chloroform (GVC) and methanol(GVM) of the plant were used to check their anticancer activity against four prominent cancer cell lines (HepG2, DU145, Hela, A549), and the results were compared with the standard chemotherapeutic agent doxorubicin. Anticancer assays revealed that the GVC extract exhibited highest activity than others, with IC50 values of 61.06 µg/mL, 47.87 µg/mL, 88.76 µg/mL, and 87.99 µg/mL against HepG2, DU145, Hela, and A549 cell lines, respectively and reflected a comparable activity to doxorubicin, highlighting its potential as an effective anticancer agent. With the help of chemical profiling data, molecular docking studies were performed and this study suggested that ionol, present in GVC extract is the most active compound against all the cancerous cells.

Quantifying volatile concentrations in magmas is critical for understanding magma storage, phase equilibria, and eruption processes. We present PyIRoGlass, an open-source Python package for quantifying concentrations of H2O and CO2 species in the transmission FTIR spectra of basaltic to andesitic glasses. We leverage a dataset of natural melt inclusions and back-arc basin basalts with volatiles below detection to delineate the fundamental shape and variability of the baseline underlying the CO32- and H2Om, 1635 peaks, in the mid-infrared region. All Beer-Lambert Law parameters are examined to quantify associated uncertainties. PyIRoGlass employs Bayesian inference and Markov Chain Monte Carlo sampling to fit all probable baselines and peaks, solving for best-fit parameters and capturing covariance to offer robust uncertainty estimates. Results from PyIRoGlass agree with independent analyses of experimental devolatilized glasses (within 6 %) and interlaboratory standards (10 % for H2O, 6 % for CO2). We determine new molar absorptivities for basalts, εH2Ot,3550 = 63.03 ± 4.47 L/mol · cm and εCO2−3,1515,1430 = 303.44 ± 9.20 L/mol · cm; we additionally update the composition-dependent parameterizations of molar absorptivities, with their uncertainties, for all H2O and CO2 species peaks. The open-source nature of PyIRoGlass ensures its adaptability and evolution as more data become available.