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The authors underline the underestimated problem of pollution related to the increasing uncontrolled use of perfumes. The so-called "fragrance compounds" are now incorporated into nearly all cleaning and personal hygiene products, cosmetics and many everyday objects. Nowadays, the vast majority of ingredients of perfumes are synthetic petroleum-derived products: thus, they are pollutants. Many have been classified as dangerous, but current legislations are unable to restrain their spreading because of trade secrets safeguards. They are volatile and chemically stable molecules. Thus, they are able to remain in the atmosphere, ground and water for long periods of time. Their concentration is usually low outside, but it reaches high levels in indoor spaces, damaging human health in multiple ways and worsening the outdoor air quality. There is no legislation on indoor pollution, but it is becoming everyday more necessary to face the problem. [ABSTRACT FROM AUTHOR]

Industrial hemp (Cannabis sativa L.) is known mainly for the psychoactive compound delta-9-tetrahydrocannabinol (THC) and cannabidiol (CBD). In addition to the mentioned compounds, hemp is also rich in other medicinal and useful substances found in the essential oil, including terpenes. Terpenes are compounds found in plants, herbs, fruits and vegetables and are responsible for their taste and smell. The field of terpene research has recently grown mainly due to their positive effects on the human organism and their use in agronomy. The chemotype of cannabis determines the composition of essential oil components and depends on the variety and the growing area. At the Slovenian Institute of Hop Research and Brewing, we optimized and validated a method for determining the composition of hemp essential oils. The validation process included checking the selectivity, linearity, accuracy, precision, determination of the limit of detection and the limit of determination on a new Agilent 8890 GC. With this, we have reduced time, needed for the analyses. [ABSTRACT FROM AUTHOR]

Copyright of Botanica Serbica is the property of University of Belgrade, Institute of Botany & Botanical Garden Jevremovac 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.)

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute 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.)

The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatography-mass spectrometry (GC-MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcohols, 9 esters, 13 hydrocarbons and 12 miscellaneous. The analysis of the main volatile aromatic components proved that 62% of the compounds that were detected on the first days are terpenes and their content increased to 69 and 80% on days eight and fifteen, respectively. The 50% of the total concentration of volatile components results to be concentrated on the last day (15th) of ripening. They have the highest amounts of concentration of acids (57%), ketones (68%) and terpenes (56%) from the total concentration. There was a significant difference between the various periods of fermentation and there can be differences in the manufacture production stages. Macedonian dry sausages contain high levels of spicy terpenes, which could play an important role in the general flavour notes of this meat product. [ABSTRACT FROM AUTHOR]

Terpenes are after the canabinoids the second largest group of secondary methabolites in hemp {Cannabis sativa L.). They have many terapeutic effects. Terpenes in plants are responsible for their fragrance and for protection of plants against different pathogenes. The main groups of terpenes in hemp are monoterpenes and sesquiterpenes. The main monoterpenes are β-myrcene, d-limonene, α-pinene, β-pinene, linalool. The main groups of sesquiterpenes are β-caryophyllene, α-humulene and nerolidol. Monoterpenes in hemp are synthesized via methylerythritol phosphate (MEP) pathway and sesquiterpenes are synthesized via cytosolic mevalonate (MEV) pathway. The highest terpene content is found in trichomes (from 3.5 % up to 10 %). Terpene content depends on agro-techniques, genotype, environmental and harvesting time. The terpene profil is determined mostlly by gas chromatography. Essential oil can also be used as repelent and as insecticide. It has deterrent and toxic effect on specific insects. [ABSTRACT FROM AUTHOR]