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Hydroethanolic extracts of coriander seeds (CE), garlic bulbs (GE), and their combination (CGE), were chemically profiled using HS‐SPME/GC–MS and LC‐Q‐TOF/MS–MS to assess volatile composition and to study phenolic molecules, respectively. Biological assays were conducted through in vitro and in vivo experiments to measure the EC50 of the antioxidant assays and the MIC/MBC/MFC values of the antibacterial/antifungal activities. Antioxidant combination Index (CI) and fractional inhibitory concentration index (FICI) values were further recorded. The acute oral toxicity, analgesic, and gastroprotective activities were evaluated in vivo on Wistar rats and Swiss albino mice. Caffeoyl quinic acid, feruloyl‐quinic acid, and caffeic acid derivatives (quercetin, apigenin, and luteolin‐O‐glycoside) together with monoterpene linalool, α‐pinene, and γ‐terpinene were found to be highly present in CE. Organosulfur compounds (allicin, S‐allyl‐l‐cysteine, allin, γ‐Glutamyl‐S‐allylcysteine, and allyl sulfide) were predominant in GE. All the profiled compounds were co‐present in CGE. In vivo assays responded in a dose‐dependent showing better activity mainly at 200 mg kg−1. Chromatographic analysis profiled various phenolic acids, flavonols and derivatives, monoterpene, and organosulfur compounds in the assessed extracts and their combinations. Bioassays' responses were found to be dose‐dependent with better scores recorded with CGE. Thus, a synergetic effect was significantly highlighted. [ABSTRACT FROM AUTHOR]

Background/Objectives: Biogenic volatile organic compounds (BVOCs), extensively studied in terrestrial plants with global emissions around 1 PgC yr−1, are also produced by marine organisms. However, benthic species, especially seagrasses, are understudied despite their global distribution (177,000–600,000 km2). This study aims to examine BVOC emissions from key Mediterranean seagrass species (Cymodocea nodosa, Posidonia oceanica, Zostera noltei, and Zostera marina) in marine and coastal lagoon environments. Methods: BVOCs were collected using headspace solid-phase microextraction (HS-SPME) using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibers and analyzed by gas chromatography–mass spectrometry (GC-MS). Results: An important chemical diversity was found with a total of 92 volatile compounds (61 for Z. noltei, 59 for C. nodosa, 55 for P. oceanica, and 51 for Z. marina), from different biosynthetic pathways (e.g., terpenoids, benzenoids, and fatty acid derivatives) and with several types of chemical functions (e.g., alkanes, esters, aldehydes, and ketones) or heteroatoms (e.g., sulfur). No differences in chemical richness or diversity of compounds were observed between species. The four species shared 29 compounds enabling us to establish a specific chemical footprint for Mediterranean marine plants, including compounds like benzaldehyde, benzeneacetaldehyde, 8-heptadecene, heneicosane, heptadecane, nonadecane, octadecane, pentadecane, tetradecane, and tridecanal. PLS-DA and Heatmap show that the four species presented significantly different chemical profiles. The major compounds per species in relative abundance were isopropyl myristate for C. nodosa (25.6%), DMS for P. oceanica (39.3%), pentadecane for Z. marina (42.9%), and heptadecane for Z. noltei (46%). Conclusions: These results highlight the potential of BVOCs' emission from seagrass ecosystems and reveal species-specific chemical markers. [ABSTRACT FROM AUTHOR]

Highlights: What are the main findings? Forty-seven and sixty-six volatiles were found in fresh basils and EOs, respectively. Drying and extraction process of basils reduced ethers and altered aroma quality. What is the implication of the main finding? PCA and OPLS-DA revealed differences between fresh basil and EO volatile profiles. Sensory analysis also showed processing affecting aromas intensity and quality. This study utilized gas chromatography-mass spectrometry (GC-MS) to analyze the volatile components and sensory profiles of four basil varieties, both in their fresh state and as essential oils (EOs) extracted via steam distillation (SD). By employing headspace solid-phase microextraction (HS-SPME) and SD/GC-MS, a comprehensive comparison was conducted to elucidate the changes in volatile profiles before and after drying and extraction processes. In total, 47 volatile components were identified in fresh basil samples. Methyl chavicol was predominant in Thai basil (66.53%), lemon basil (90.18%), and sweet basil (89.19%), whereas linalool (58.56%) was the major component in purple basil. For EOs, 66 volatile components were detected, with methyl chavicol remaining significant in Thai basil (65.27%) and lemon basil (81.03%), though its proportion decreased in sweet basil (29.34%). Purple basil EOs showed a higher proportion of alcohols (54.54%) and terpenoids (31.31%), with the notable presence of linalool (20.08%) and τ-juniper alcohol (18.18%). Multivariate analyses, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), revealed significant variations in volatile profiles among basil varieties. Sensory evaluation, supported by radar fingerprinting, demonstrated that the drying and extraction processes notably impacted the aroma profiles. Distinctive aroma profiles revealed that Thai basil was noted for its aniseed aroma, lemon basil for its lemon scent, sweet basil for its pungency, and purple basil for its floral notes. These findings highlight the diverse applications of basil varieties and their EOs, providing valuable insights into flavoring, fragrance, and therapeutic products based on their volatile compositions and sensory attributes. [ABSTRACT FROM AUTHOR]

In order to explore the variation in volatile compounds and aroma profiles of different varieties of sugarcane wine, volatile compounds of 14 different varieties of sugarcane wine were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) and an electronic sensory system. The differences in flavor substances of different cultivars of sugarcane were assessed by orthogonal partial least squares discriminant analysis (OPLS-DA) discriminant model and relative odor activity value (ROAV) combined with multivariate statistical methods. The results showed that a total of sixty major volatile compounds, i.e., 27 esters, 15 alcohols, eight acids, three phenols, four aldehydes and ketones, and four others, were identified in 14 types of sugarcane wine. Seven key aroma compounds were screened out: ethyl caprylate, ethyl caprate, ethyl acetate, ethyl laurate, n-decanoic acid, 2,4-di-tert-butylphenol, and 2-phenylethanol and three differential aromas, i.e., ethyl palmitate, isobutyl alcohol, and caprylic acid. The electronic nose and electronic tongue analysis technology can effectively distinguish the aroma and taste of 14 sugarcane wines. It is confirmed that the aroma and taste of 14 sugarcane wines have differences in distribution patterns, and the results are consistent with the analysis and assessment of volatile compounds of sugarcane wine. The results of this study provide technical support for the production and quality improvement of sugarcane wine. [ABSTRACT FROM AUTHOR]

The quality of water used in aquaculture ponds is one of the crucial factors influencing the smell and sensory properties of fish. The water samples were taken from the rainbow trout fish ponds from three different fish farms in three provinces in Türkiye in four different seasons. The samples were analyzed for the volatile components by employing HS-SPME/GC–MS. Seven different volatile groups including aldehydes, ketones, esters, alcohols, volatile phenols, terpenes and other aromatic substances were identified in the samples. Among these, aldehydes were found to be the most dominant. (E)-2-Heptenal, nonanal, acetophenone, and 2-ethyl-1-hexanol are thought to be responsible for the off-odors in the water that have the potential to cause off-odors in fish. It was also determined that the amounts of these compounds increases in winter due to lower water temperature. Fish producers should monitor water quality on a regular basis to prevent off-odor compounds that degrade fish quality. [ABSTRACT FROM AUTHOR]

In this study, the pollen analysis, physicochemical and volatile profiles of blong song, bidens, coffee, and mint honeys from Vietnam were analyzed. The primary pollen content was 87.0%, 37.5%, 5.7%, and 2.7% in the blong song, coffee, bidens, and mint honey, respectively. The average values of the physicochemical properties ranged from 9.4 to 33.5 mS m−1 for electrical conductivity, from 9.5 to 19.7 meq kg−1 for free acidity, from <2 to 10.7 DN for diastase activity, from 0 to 44.7 mm Pfund for color, and from 2.9 to 39.2 mg kg−1 for 5-hydroxymethyl-2-furfural (5-HMF) showed statistically significant differences (p < 0.05) among the four types of honey. Principal component analysis (PCA) of sugars revealed that trehalose was typical for blong song honey; melibiose, sucrose, and maltose for bidens honey; and turanose for mint honey. Using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) several specific volatile compounds for each honey type were identified: linalool oxide isomers for blong song honey, acetic acid phenylethyl ester for bidens honey, citral, nonanoic acid, α-terpineol, 1-nonanol, and benzeneacetaldehyde for coffee honey and menthol isomers, and isomethyl acetate for mint honey. The results provide comprehensive data on chemometrics, melissopalynological profiles, and volatile compounds analysis for the classification of honey with different floral origins from Vietnam. [ABSTRACT FROM AUTHOR]

Volatile compounds are important components of the flavor quality of Chinese chives, but the distribution of flavor components in different organs of Chinese chives is still unclear. In this experiment, two Chinese chive varieties, 'Fu Jiu Bao F1' and 'Jiu Xing 22', were taken as test materials, and the contents of volatile compounds in different stages and organs of Chinese chive were determined by HS-SPME/GC-MS technology. A total of 70 and 85 volatile organic compounds (VOCs) were detected in various organs of two varieties at the commodity harvesting stage and physiological maturity stage, respectively. The total volatile compound content of Fu Jiu Bao F1 in the stage of commodity harvesting was higher than that of the physiological maturity stage, but Jiu Xing 22 showed the opposite trend. The organ distribution pattern of total volatile compounds in Fu Jiu Bao F1 and Jiu Xing 22 at the commodity harvesting stage was consistent, as follows: leaf > pseudostem > root. However, at the physiological maturity stage, the distribution pattern of Fu Jiu Bao F1 was different from that of Jiu Xing 22. Further, sulfur-containing compounds at different stages showed different organic distributions. Comprehensive analysis indicated that organic-common and organic-specific compounds varied from different cultivars and growth stages of Chinese chive, and organ differences in VOC distribution were greater than the varieties' differences based on PCA analysis. The results of this study clarify the composition and organ distribution of volatile compounds in Chinese chive and provide a direction for the study of Chinese chive flavor quality. [ABSTRACT FROM AUTHOR]

Humulus lupulus, or hops, is a vital ingredient in brewing, contributing bitterness, flavor, and aroma. The female plants produce strobiles rich in essential oils and acids, along with bioactive compounds like polyphenols, humulene, and myrcene, which offer health benefits. This study examined the aromatic profiles of five hop varieties grown in Brazil versus their countries of origin. Fifty grams of pelletized hops from each strain were collected and analyzed using HS-SPME/GC-MS to identify volatile compounds, followed by statistical analysis with PLS-DA and ANOVA. The study identified 330 volatile compounds and found significant aromatic differences among hops from different regions. For instance, H. Mittelfrüher grown in Brazil has a fruity and herbaceous profile, while the German-grown variety is more herbal and spicy. Similar variations were noted in the Magnum, Nugget, Saaz, and Sorachi Ace varieties. The findings underscore the impact of terroir on hop aromatic profiles, with Brazilian-grown hops displaying distinct profiles compared to their counterparts from their countries of origin, including variations in aromatic notes and α-acid content. [ABSTRACT FROM AUTHOR]

Wheat starch fermentation slurry is the main substrate for producing Ganmianpi, a traditional Chinese fermented wheat starch-based noodle. In the present work, the microbial population dynamics and metabolite changes in wheat starch fermentation slurry at different fermentation times (0, 1, 2, 3, and 4 days) were measured by using high-throughput sequencing analysis and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME/GC-MS) methods. The texture and sensory properties of Ganmianpi made from fermented starch slurry are also evaluated. The results showed that Latilactobacillus curvatus and Leuconostoc citreum were the dominant bacteria in wheat starch fermentation slurry, while Saccharomyces cerevisiae and Kazachstania wufongensis were identified as the main species of fungi. With the extension of fermentation time, the reducing sugar content first increased and then decreased, when the titratable acidity content showed an increasing trend, and the nonvolatile acid was significantly higher than the volatile acid. A total of 62 volatile flavor compounds were identified, and the highest content is alcohols, followed by acids. Fermentation significantly reduced the hardness and chewiness of Ganmianpi, and increased its resilience and cohesiveness. Ganmianpi made from fermented starch slurry for two and three days showed a higher sensory score than other samples. The present study is expected to provide a theoretical basis for exploiting the strains with potential for commercial application as starter cultures and quality improvement of Ganmianpi. [ABSTRACT FROM AUTHOR]

Trigonella foenum-graecum L. commonly known as fenugreek, is an important economic and medicinal plant cultivated in various regions of the world. Fenugreek produces several important active chemical constituents that determine its pharmacological properties. The aim of this research was to analyze the volatile constituents spontaneously emitted by eight samples of fenugreek seeds purchased from different Middle Eastern drugstores, including Saudi Arabia, Yemen, Egypt, and Iran. A total of 70 constituents belonging to different chemical classes, including monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene hydrocarbons, phenylpropanoids, apocarotenes, nitrogen/sulfur derivatives, and non-terpene derivatives, were characterized in the volatile emissions of the eight samples, some components with significant olfactory properties were detected such as γ-nonalactone, cumin aldehyde, (E)-cinnamaldehyde, p-anisaldehyde, and eugenol. PCA showed two macro-clusters; the first comprised two sub-groups, while the second included only Yemeni samples. The findings of this study demonstrate that the significant variation for volatile profiles in fenugreek samples which are prone to variations in the geographical origin of these samples. [ABSTRACT FROM AUTHOR]

Wild strawberries (Fragaria vesca) are in the category of non-wood forest products due to their unique fragrance, aroma, and natural ability to grow. In this study, aroma components of wild strawberry (Fragaria vesca) and strawberry (Fragaria x ananassa) fruits were determined by Headspace-Solid Phase Micro-Extraction technique combined with Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). In addition, it aimed to compare the results of both fruits with each other by chemical classification of the aroma components determined from wild strawberry and strawberry fruits. As a result of the HS-SPME/GC-MS analysis; 50 and 76 aroma components were determined in wild strawberry and strawberry fruits, respectively. The structure of aroma components was defined as 97.63% of wild strawberries and 98.26% of strawberries. The main components in the aroma compounds are 2-undecanone (10.38%), γ-decalactone (8.81%), and eugenol (7.14%) in wild strawberry fruit; nerolidol (29.44%), γ-decalactone (26.36%) and bisabolol oxide II (4.23%) were found in strawberry fruits. In addition, chemical classes of identified aroma compounds were determined as ester, terpene or terpenoid, fatty acids, aldehyde, and ketone classes in Fragaria vesca and Fragaria x ananassa fruits. When the results are examined, it is seen that strawberry fruits are found to be higher than wild strawberry fruits in terms of percentage of aroma components, number of aroma components, and percentage of dominant components. [ABSTRACT FROM AUTHOR]

Monoterpenes are a class of volatile organic compounds that play crucial roles in imparting floral and fruity aromas to Muscat-type grapes. However, our understanding of the regulatory mechanisms underpinning monoterpene biosynthesis in grapes, particularly following abscisic acid (ABA) treatment, remains elusive. This study aimed to explore the impact of exogenous ABA on monoterpene biosynthesis in Ruiduhongyu grape berries by employing Headspace Solid-Phase Micro-Extraction Gas Chromatography–Mass Spectrometry (HS-SPME/GC–MS) analysis and transcriptome sequencing. The results suggested significant differences in total soluble solids (TSS), pH, and total acid content. ABA treatment resulted in a remarkable increase in endogenous ABA levels, with concentrations declining from veraison to ripening stages. ABA treatment notably enhanced monoterpene concentrations, particularly at the E_L37 and E_L38 stages, elevating the overall floral aroma of grape berries. According to the variable gene expression patterns across four developmental stages in response to ABA treatment, the E_L37 stage had the largest number of differential expressed genes (DEGs), which was correlated with a considerable change in free monoterpenes. Furthermore, functional annotation indicated that the DEGs were significantly enriched in primary and secondary metabolic pathways, underlining the relationship between ABA, sugar accumulation, and monoterpene biosynthesis. ABA treatment upregulated key genes involved in the methylerythritol phosphate (MEP) pathway, enhancing carbon allocation and subsequently impacting terpene synthesis. This study also identified transcription factors, including MYB and AP2/ERF families, potentially modulating monoterpene and aroma-related genes. Weighted gene co-expression network analysis (WGCNA) linked ABA-induced gene expression to monoterpene accumulation, highlighting specific modules enriched with genes associated with monoterpene biosynthesis; one of these modules (darkgreen) contained genes highly correlated with most monoterpenes, emphasizing the role of ABA in enhancing grape quality during berry maturation. Together, these findings provide valuable insights into the multifaceted effects of exogenous ABA on monoterpene compounds and grape berry flavor development, offering potential applications in viticulture and enology. [ABSTRACT FROM AUTHOR]

Culinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are recognized for their wide range of beneficial health effects including antimicrobial, antioxidant, anti-hyperlipidemic, anti-inflammatory, anti-type 2 diabetes mellitus, antitumorigenic and anticarcinogenic, and anti-hypertensive properties, in addition to glucose- and cholesterol-lowering activities as well as properties that affect mental health and cognition via their phytochemical constituents, such as polyphenols (flavonoids and non-flavonoids), sulfur- and nitrogen-containing compounds, alkaloids, minerals, and vitamins. Moreover, the volatile organic metabolites (VOMs) found in CAHs offer unique analytical biosignatures linked to their sensory qualities and organoleptic characteristics. This study aimed to establish the volatilomic pattern of CAHs commonly used in Europe and in the Mediterranean region, oregano (Origanum vulgare L.) and two savory species: savory (Satureja hortensis L.) and lemon savory (Satureja montana L. var. citriodora). The volatilomic pattern of CAHs was established using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS) determination. This is a powerful strategy to unravel the potential health benefits related to the most important VOMs identified in each aromatic herb. This comprehensive understanding will aid in establishing the authenticity of these herbs, while also safeguarding against possible fraudulent activities and adulterations. A total of 112 VOMs from different chemical families were identified. Terpenoids amounted to the major chemical family in the investigated aromatic herbs accounting for 96.0, 95.1, and 79.7% of the total volatile composition for savory, lemon savory, and oregano, respectively. Apart from contributing to flavor profiles, certain identified VOMs also possess bioactive properties, opening interesting avenues for potential application in the food, pharmaceutical, and cosmetic sectors. The volatilomic pattern combined with unsupervised principal component analysis facilitated the differentiation of the aromatic herbs under investigation, revealing the most related VOMs in each sample, which can be used as markers for the authentication of these valuable aromatic herbs, such as caryophyllene oxide (103), camphene (6), p-cymene (23), and borneol (74), among others. In addition, some VOMs have a high influence on the aromatic herb's bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases. [ABSTRACT FROM AUTHOR]

The wine's volatilome, most of the time, defines not only its aroma, but also, its major attributes. In the case of wines, the authentication process has become imperative, in light of increased production of alcoholic beverages; consequently, reliable analytical methods have served for it. Therefore, the goal of this research was to establish the global volatile profile of traditional Romanian white wines from Fetească varieties (Fetească albă, Fetească regală) in order to identify its unique characteristics by means of a headspace solid-phase microextraction coupled with gas chromatography analysis (HS-SPME/GC-MS) and e-Nose devoted techniques. Statistics was also employed aimed at differentiating the analyzed wine by varietal groups. Consequently, 23 volatile compounds were detected and quantified in 39 Fetească white wine samples originating from various production areas (Muntenia, Oltenia, Transylvania, Banat and Dobrogea), then further classified according to their odor thresholds in five aromatic classes (floral, fruity, sweet, lactic (cheesy) and other). In addition, statistics (Principal Component Analysis (PCA), Hieratical Clustering Analysis (HCA)) were used aiming to differentiate the analyzed varietal groups. The outcomes have pointed out the existence of distinct clusters connected with ethyl esters or alcohol composition and production year, depending on each examined variety. [ABSTRACT FROM AUTHOR]

Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT. [ABSTRACT FROM AUTHOR]

Nymphaea 'Eldorado', a valuable water lily, is a well-known fragrant plant in China. Studying the temporal and spatial characteristics of the floral components of this plant can provide a reference for the further development and utilization of water lily germplasm resources. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) was used to explore the types and relative contents of floral components at different flowering stages (S1: bud stage; S2: initial-flowering stage; S3: full-flowering stage; S4: end-flowering stage) and in different floral organs of N. 'Elidorado', combined with the observation of the microscopic structure of petals. A total of 60 volatile organic compounds (VOCs) were detected at different flowering stages, and there were significant differences in floral VOCs at different flowering stages and in different flower organs. The volatile compounds of N. 'Eldorado' can be divided into seven chemical classes,, namely, alkenes, alcohols, esters, aldehydes, ketones, alkanes, and others; the most common were alkenes and alkanes. A total of 39, 44, 47, and 42 volatile compounds were detected at S1, S2, S3, and S4. The VOCs present in high concentrations include benzaldehyde, benzyl alcohol, benzyl acetate, trans-α-bergamotene, α-curcumene, cis-α-farnesene, and so on. The types and total contents of volatiles at the full-flowering stage were higher than at other flowering stages. Comparing the VOCs in different parts of flower organs, it was found that the contents of alcohols, esters, and aldehydes were greatest in the petals, the alkenes in stamens were abundant with a relative content of up to 54.93%, and alkanes in the pistil were higher than in other parts. The types and total contents of volatiles in the stamens of N. 'Eldorado' were higher than those in other flower organs; they were the main part releasing fragrance. The observation of petal microstructure revealed that the size and quantity of the papillae on the epidermises of petals, the number of intracellular plastids, and the aggregates of floral components (osmophilic matrix granules) were significantly higher at the full-flowering stage than at the other flowering stages. This study suggested the main flowering stage and location at which the floral VOCs are released by N. 'Eldorado' and provided a reference for guiding the breeding of this water lily, exploring genetic patterns and developing related products. [ABSTRACT FROM AUTHOR]

Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit various chemical structures due to their stability and volatility, and they may form or be altered as a result of enzymatic and chemical reactions during storage and cooking. This study has focused on profiles of VSCs in 58 different vegetable samples by using HS-SPME-GC/MS technique and chemometric analyses. The validation was carried out using cabbage juice as a vegetable matrix for VSCs analysis, showing satisfactory repeatability (RSD 8.07% ~ 9.45%), reproducibility (RSD 4.22% ~ 7.71%), accuracy and specificity. The established method was utilized on various vegetables, revealing that 21 VSCs such as sulfides, disulfides, trisulfides, isothiocyanates, sulfhydryls, and thiophenes were successfully identified and quantified. These compounds were found in a range of vegetables including Allium species, Cruciferae, Capsicum species, green leafy vegetables, and mushrooms. In particular, isocyanate and allyl groups were abundant in Cruciferae and Allium vegetables, respectively. Cooking conditions were shown to reduce the levels of certain sulfur compounds such as dimethyl sulfide and dimethyl trisulfide in vegetables like broccoli and cabbage, suggesting that heat treatment can lead to the volatilization and reduction of these compounds. The present study provides reliable insights into the compositions of VSCs in various vegetables and examines the changes induced by different cooking methods.

In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and other techniques were used to analyze the regular physical-chemical and microbiological properties, the content and aroma pattern of main volatile flavors, and the sensory evaluation of fermented sausages made with the inoculation of the mixed culture Lactobacillus plantarum L77 and Staphylococcus xylosus S120 (L77-S120) and the individual culture Lactobacillus plantarum 77 (L77), with the non-inoculated group as blank. The results showed that the TBARS value, nitrite content and Enterobacteriaceae count of the L77-S120 group were significantly lower than those of the blank and L77 group (P

In order to explore the variation in volatile compounds and aroma profiles of different varieties of sugarcane wine, volatile compounds of 14 different varieties of sugarcane wine were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) and an electronic sensory system. The differences in flavor substances of different cultivars of sugarcane were assessed by orthogonal partial least squares discriminant analysis (OPLS-DA) discriminant model and relative odor activity value (ROAV) combined with multivariate statistical methods. The results showed that a total of sixty major volatile compounds, i.e., 27 esters, 15 alcohols, eight acids, three phenols, four aldehydes and ketones, and four others, were identified in 14 types of sugarcane wine. Seven key aroma compounds were screened out: ethyl caprylate, ethyl caprate, ethyl acetate, ethyl laurate, n-decanoic acid, 2,4-di-tert-butylphenol, and 2-phenylethanol and three differential aromas, i.e., ethyl palmitate, isobutyl alcohol, and caprylic acid. The electronic nose and electronic tongue analysis technology can effectively distinguish the aroma and taste of 14 sugarcane wines. It is confirmed that the aroma and taste of 14 sugarcane wines have differences in distribution patterns, and the results are consistent with the analysis and assessment of volatile compounds of sugarcane wine. The results of this study provide technical support for the production and quality improvement of sugarcane wine.

Background/Objectives: Biogenic volatile organic compounds (BVOCs), extensively studied in terrestrial plants with global emissions around 1 PgC yr−1, are also produced by marine organisms. However, benthic species, especially seagrasses, are understudied despite their global distribution (177,000–600,000 km2). This study aims to examine BVOC emissions from key Mediterranean seagrass species (Cymodocea nodosa, Posidonia oceanica, Zostera noltei, and Zostera marina) in marine and coastal lagoon environments. Methods: BVOCs were collected using headspace solid-phase microextraction (HS-SPME) using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibers and analyzed by gas chromatography–mass spectrometry (GC-MS). Results: An important chemical diversity was found with a total of 92 volatile compounds (61 for Z. noltei, 59 for C. nodosa, 55 for P. oceanica, and 51 for Z. marina), from different biosynthetic pathways (e.g., terpenoids, benzenoids, and fatty acid derivatives) and with several types of chemical functions (e.g., alkanes, esters, aldehydes, and ketones) or heteroatoms (e.g., sulfur). No differences in chemical richness or diversity of compounds were observed between species. The four species shared 29 compounds enabling us to establish a specific chemical footprint for Mediterranean marine plants, including compounds like benzaldehyde, benzeneacetaldehyde, 8-heptadecene, heneicosane, heptadecane, nonadecane, octadecane, pentadecane, tetradecane, and tridecanal. PLS-DA and Heatmap show that the four species presented significantly different chemical profiles. The major compounds per species in relative abundance were isopropyl myristate for C. nodosa (25.6%), DMS for P. oceanica (39.3%), pentadecane for Z. marina (42.9%), and heptadecane for Z. noltei (46%). Conclusions: These results highlight the potential of BVOCs’ emission from seagrass ecosystems and reveal species-specific chemical markers.

Volatile compounds are important components of the flavor quality of Chinese chives, but the distribution of flavor components in different organs of Chinese chives is still unclear. In this experiment, two Chinese chive varieties, ‘Fu Jiu Bao F1’ and ‘Jiu Xing 22’, were taken as test materials, and the contents of volatile compounds in different stages and organs of Chinese chive were determined by HS-SPME/GC-MS technology. A total of 70 and 85 volatile organic compounds (VOCs) were detected in various organs of two varieties at the commodity harvesting stage and physiological maturity stage, respectively. The total volatile compound content of Fu Jiu Bao F1 in the stage of commodity harvesting was higher than that of the physiological maturity stage, but Jiu Xing 22 showed the opposite trend. The organ distribution pattern of total volatile compounds in Fu Jiu Bao F1 and Jiu Xing 22 at the commodity harvesting stage was consistent, as follows: leaf > pseudostem > root. However, at the physiological maturity stage, the distribution pattern of Fu Jiu Bao F1 was different from that of Jiu Xing 22. Further, sulfur-containing compounds at different stages showed different organic distributions. Comprehensive analysis indicated that organic-common and organic-specific compounds varied from different cultivars and growth stages of Chinese chive, and organ differences in VOC distribution were greater than the varieties’ differences based on PCA analysis. The results of this study clarify the composition and organ distribution of volatile compounds in Chinese chive and provide a direction for the study of Chinese chive flavor quality.

The addition of baked Qingke improves the flavor profile of beer. In this study, beer was brewed using Qingke baked at various temperatures. The beer produced with Qingke baked at 180 °C achieved the highest sensory score (40/50), an alcohol content of 6.92% (v/v), a total phenolic content of 446.42 mg/L, melanoidin concentration of 98.22 g/L, a color value of 10.88 EBC, and exhibited satisfactory antioxidant activity. Analysis of volatile compounds using HS-SPME-GC–MS revealed 48 compounds, of which esters accounted for 63% and alcohols accounted for 27% of the total content. The flavor profile of the beer varied across different baking temperatures. Pyrazines and aldehydes were predominantly present in samples baked at higher temperatures (T3, T4, and T5). Correlation analysis showed that the baking flavor in the beer was primarily correlated with 2, 5-dimethyl-pyrazine, trimethyl-pyrazine, phenylacetaldehyde, and ethyl 9-decenoate (R > 0.9).

The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC–MS methods for the quantification analyses was performed and corn starch solid as standards was used. 34 different samples were analysed, and 127 compounds distributed in 4 classes (alcohols, aldehydes and ketones, heterocyclic compounds, and terpenes), that make up the aroma of these gluten free, were identified. The developed method is characterized by detection limits of 0.0004 and 0.0047 mg/kg for camphor and pyrazine, respectively, and linearity of quantification standards were between 0.990 and 0.998 for a range of 3–50 mg/kg.

This study explored the effects of steam explosion-modified rice bran dietary fiber (S-RBDF) on red date-flavored naan quality and flavor characteristics. The results revealed that the rheological properties of the dough were improved with the incremental addition of S-RBDF (0–5%). The microstructure revealed that adding an appropriate amount of S-RBDF (1–5%) enabled more starch granules to be embedded in the dough network. Notably, the addition of 5% S-RBDF resulted in naan with an optimum specific volume and texture, which consumers preferred. Additionally, gas chromatography–mass spectrometry analysis showed that adding S-RBDF to naan contributed to the retention and sustained release of pleasant volatile compounds (e.g. red date flavor, etc.), while inhibiting the development of unpleasant volatile compounds by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds, thus contributing to flavor maintenance of naan during storage. Overall, these results provided a foundation for developing high-quality flavored naan.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Legume flours can nutritionally enrich gluten-free bread but can also negatively affect its flavour. Although sourdough fermentation can improve bread flavour, its application to legume–cereal gluten-free matrices has been scarcely investigated. The aim of this study was to determine the effects of partial replacement (25%) of wholemeal rice with yellow pea flour (YPF) and the addition of sourdough (20%, dough basis) fermented with Lactobacillus reuteri DSM 20016, Lactobacillus fermentum DSM 20052 or Lactobacillus brevis DSM 20054 on the volatile profile and sensory properties of gluten-free bread. The 62 volatile compounds were quantified by HS-SPME/GC–MS. Quantitative descriptive and hedonic sensory analyses of bread odour and flavour were performed. The addition of YPF increased the concentration of undesirable hexanal, (E,E)-2,4-decadienal and benzaldehyde in bread. It also decreases the acceptability of crumb odour and bread flavour, mainly by increasing the intensity of the pea crumb odour, bread flavour and aftertaste. The addition of sourdough increased the concentration of desirable 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, octanal, nonanal and 3-methyl-1-butanol in bread, with the effect depending on the addition of YPF and the starter used for fermentation. It also decreased the concentration of undesirable hexanal and increased bread flavour and crumb odour acceptability of bread with YPF, mainly by decreasing the intensity of pea odour. L. brevis sourdough bread with YPF had the highest concentration of the above-mentioned desirable compounds. [ABSTRACT FROM AUTHOR]

This study explored the potential of pulsed electric field (PEF) as an alternative wine-aging method in four Xinomavro red wines with the implementation of several wood chips (apricot, peach, apple, cherry, acacia, and oak trees). The evolution of total polyphenol content (TPC) and sensory properties of the wines were investigated. Sensory evaluation revealed that PEF treatment increased volatile compound extraction from each wood chip, thereby enhancing the overall quality of the wines. The utilization of acacia tree wood chips in Goumenissa wine led to a notable increase of 10.84% in TPC from the control sample, reaching 2334.74 mg gallic acid equivalents/L. A notable outcome was that PEF decreased TPC, a trend that was also verified through correlation analyses. The highest positive impact of PEF was observed in peach tree wood chips in Goumenissa wine, with a significant increase of 11.05% in TPC. The results from the volatile compound analysis revealed an increase in alcohols and esters from 0.24% to 23.82%, with the highest proportion found in 2-phenylethanol (16.92 mg/L) when utilizing peach tree wood chips in the production of Amyndeo wine. This study could provide a benchmark for rapid, efficient, and cost-effective wine aging through the implementation of the PEF process. [ABSTRACT FROM AUTHOR]

X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripened cheeses, Brie and Camembert, produced with cow milk, were treated with X-rays at three dose levels, 2.0, 4.0 and 6.0 kGy, to evaluate the irradiation effects on the volatile profile using a volatolomic approach. The headspace solid-phase microextraction (HS-SPME) technique combined with gas chromatography–mass spectrometry (GC–MS) was used to extract and analyze the volatile fraction from these dairy matrices. The HS-SPME method was optimized by a central composite design in combination with a desirability optimization methodology. The Carboxen/PDMS fiber, 50 °C for extraction temperature and 60 min for time extraction were found to be the best parameter settings and were applied for this investigation. The obtained fingerprints demonstrated that the irradiation-induced changes are dose dependent. The X-ray irradiation produced many new volatiles not found in the non-irradiated samples, but it also varied the amount of some volatiles already present in the control. Specifically, aldehydes and hydrocarbons increased with the irradiation dose, whereas alcohols, carboxylic acids, esters, methyl esters, ketones, lactones and sulfur-containing compounds showed a non-linear dependence on the dose levels; indeed, they increased up to 4.0 kGy, and then decreased slightly at 6.0 kGy. This trend, more evident in the Camembert profile, is probably due to the fact that these compounds are involved in different oxidation mechanisms of lipids and proteins, which were induced by the radiation treatment. In these oxidative chemical changes, the production and degradation processes of the volatiles are competitive, but at higher doses, the decomposition reactions exceed those of formation. A principal component analysis and partial least square discriminant analysis were used to discriminate between the treated and untreated samples. Moreover, this study allowed for the identification of potential markers of X-ray treatment for the two cheeses, confirming this approach as a useful tool for the control of irradiated surface-ripened cheeses. [ABSTRACT FROM AUTHOR]

BACKGROUND: Volatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un‐inoculated with spoilage bacteria, Staphylococcus xylosus (P2), Leuconostoc mesenteroides (P6), Carnobacterium maltaromaticum (P9), Leuconostoc gelidum (P16) and Serratia liquefaciens (P20), previously isolated, were identified by headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography–mass spectrometry (GC–MS). Furthermore, combinations of the strains (Pm) were also obtained. RESULTS: In total, 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters and so forth, were determined after 45 days of storage in bacon inoculated with potential spoilage bacteria using the HS‐SPME/GC–MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (P < 0.05) compared to that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains; for example, 2,3‐butanediol was associated with P2, P16 and P20, and acetic acid was mainly related to P6 and P9. CONCLUSION: The results of partial least squares regression indicated that there was a high correlation between the electronic nose sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture 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.)

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

Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabolic capabilities for the production of volatile organic compounds (VOCs) remains unclear. We investigated which amino acids contribute to VOC production and whether amino acid-VOC relations are conserved among yeast strains. Amino acid consumption and production of VOCs during grape juice fermentation was investigated using four commercial wine yeast strains: Elixir, Opale, R2, and Uvaferm. Principal component analysis of the VOC data demonstrated that Uvaferm correlated with ethyl acetate and ethyl hexanoate production, R2 negatively correlated with the acetate esters, and Opale positively correlated with fusel alcohols. Biomass formation was similar for all strains, pointing to metabolic differences in the utilization of nutrients to form VOCs. Partial least-squares linear regression showed that total aroma production is a function of nitrogen utilization (R2 = 0.87). We found that glycine, tyrosine, leucine, and lysine utilization were positively correlated with fusel alcohols and acetate esters. Mechanistic modeling of the yeast metabolic network via parsimonious flux balance analysis and flux enrichment analysis revealed enzymes with crucial roles, such as transaminases and decarboxylases. Our work provides insights in VOC production in wine yeasts. IMPORTANCE Saccharomyces cerevisiae is widely used in grape juice fermentation to produce wines. Along with the genetic background, the nitrogen in the environment in which S. cerevisiae grows impacts its regulation of metabolism. Also, commercial S. cerevisiae strains exhibit immense diversity in their formation of aromas, and a desirable aroma bouquet is an essential characteristic for wines. Since nitrogen affects aroma formation in wines, it is essential to know the extent of this connection and how it leads to strain-dependent aroma profiles in wines. We evaluated the differences in the production of key aroma compounds among four commercial wine strains. Moreover, we analyzed the role of nitrogen utilization on the formation of various aroma compounds. This work illustrates the unique aroma-producing differences among industrial yeast strains and suggests more intricate, nitrogen-associated routes influencing those aroma-producing differences.

Humulus lupulus, or hops, is a vital ingredient in brewing, contributing bitterness, flavor, and aroma. The female plants produce strobiles rich in essential oils and acids, along with bioactive compounds like polyphenols, humulene, and myrcene, which offer health benefits. This study examined the aromatic profiles of five hop varieties grown in Brazil versus their countries of origin. Fifty grams of pelletized hops from each strain were collected and analyzed using HS-SPME/GC-MS to identify volatile compounds, followed by statistical analysis with PLS-DA and ANOVA. The study identified 330 volatile compounds and found significant aromatic differences among hops from different regions. For instance, H. Mittelfrüher grown in Brazil has a fruity and herbaceous profile, while the German-grown variety is more herbal and spicy. Similar variations were noted in the Magnum, Nugget, Saaz, and Sorachi Ace varieties. The findings underscore the impact of terroir on hop aromatic profiles, with Brazilian-grown hops displaying distinct profiles compared to their counterparts from their countries of origin, including variations in aromatic notes and α-acid content.

Wheat starch fermentation slurry is the main substrate for producing Ganmianpi, a traditional Chinese fermented wheat starch-based noodle. In the present work, the microbial population dynamics and metabolite changes in wheat starch fermentation slurry at different fermentation times (0, 1, 2, 3, and 4 days) were measured by using high-throughput sequencing analysis and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME/GC-MS) methods. The texture and sensory properties of Ganmianpi made from fermented starch slurry are also evaluated. The results showed that Latilactobacillus curvatus and Leuconostoc citreum were the dominant bacteria in wheat starch fermentation slurry, while Saccharomyces cerevisiae and Kazachstania wufongensis were identified as the main species of fungi. With the extension of fermentation time, the reducing sugar content first increased and then decreased, when the titratable acidity content showed an increasing trend, and the nonvolatile acid was significantly higher than the volatile acid. A total of 62 volatile flavor compounds were identified, and the highest content is alcohols, followed by acids. Fermentation significantly reduced the hardness and chewiness of Ganmianpi, and increased its resilience and cohesiveness. Ganmianpi made from fermented starch slurry for two and three days showed a higher sensory score than other samples. The present study is expected to provide a theoretical basis for exploiting the strains with potential for commercial application as starter cultures and quality improvement of Ganmianpi.

Monoterpenes are a class of volatile organic compounds that play crucial roles in imparting floral and fruity aromas to Muscat-type grapes. However, our understanding of the regulatory mechanisms underpinning monoterpene biosynthesis in grapes, particularly following abscisic acid (ABA) treatment, remains elusive. This study aimed to explore the impact of exogenous ABA on monoterpene biosynthesis in Ruiduhongyu grape berries by employing Headspace Solid-Phase Micro-Extraction Gas Chromatography–Mass Spectrometry (HS-SPME/GC–MS) analysis and transcriptome sequencing. The results suggested significant differences in total soluble solids (TSS), pH, and total acid content. ABA treatment resulted in a remarkable increase in endogenous ABA levels, with concentrations declining from veraison to ripening stages. ABA treatment notably enhanced monoterpene concentrations, particularly at the E_L37 and E_L38 stages, elevating the overall floral aroma of grape berries. According to the variable gene expression patterns across four developmental stages in response to ABA treatment, the E_L37 stage had the largest number of differential expressed genes (DEGs), which was correlated with a considerable change in free monoterpenes. Furthermore, functional annotation indicated that the DEGs were significantly enriched in primary and secondary metabolic pathways, underlining the relationship between ABA, sugar accumulation, and monoterpene biosynthesis. ABA treatment upregulated key genes involved in the methylerythritol phosphate (MEP) pathway, enhancing carbon allocation and subsequently impacting terpene synthesis. This study also identified transcription factors, including MYB and AP2/ERF families, potentially modulating monoterpene and aroma-related genes. Weighted gene co-expression network analysis (WGCNA) linked ABA-induced gene expression to monoterpene accumulation, highlighting specific modules enriched with genes associated with monoterpene biosynthesis; one of these modules (darkgreen) contained genes highly correlated with most monoterpenes, emphasizing the role of ABA in enhancing grape quality during berry maturation. Together, these findings provide valuable insights into the multifaceted effects of exogenous ABA on monoterpene compounds and grape berry flavor development, offering potential applications in viticulture and enology.

The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from various chemical families and a wide range of volatilities of different molecular masses. In this study, we systematically optimized and validated an analytical method for quantifying VOCs in dry-cured ham using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Optimal SPME conditions were determined through both an experimental procedure (one-factor-at-a-time) and response surface methodology (RSM), revealing that a 60-min equilibration at 70°C, a 60-min extraction at the same temperature, and a 4-min desorption time at 250°C provided the most favorable results. To enhance quantitation, twelve multiple internal standards (ISTDs) were employed to address and improve the quantitation of the 12 VOCs. Method validation covered aspects of linearity, limits of detection (LOD: 0.03–1.13 mg kg−1), limits of quantitation (LOQ: 0.09–3.41 mg kg−1), and working ranges (0.01–19.1 mg kg−1). The practical application of this optimized method was demonstrated by analyzing dry-cured ham samples (n = 4), sourced from the Slovenian market. The initial statistical evaluation indicates that different types of dry-cured hams can be differentiated (with an 83.1% of accuracy) according to their aromatic profile. However, a larger sample size would be required to provide a more comprehensive assessment.

Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and intelligent sensory technology (E-tongue and E-nose). The flavor of raw milk in Southern and Northern China had evident differences based on the intelligent sensory technology. However, the differences among the samples from the northeast, northwest, and central regions were not significant. Correlations between milk origin and volatile compounds based on variable importance prediction > 1 and principal component analysis results revealed differential compounds including pyridine, nonanal, dodecane, furfural, 1-decene, octanoic acid, and 1,3,5,7-cyclooctatetraene. Our study findings provided a deeper understanding of the geographical differences in raw milk volatile compounds in China.

Pulsed electric field (PEF) treatment has gained significant attention within the food industry. This study examines the application of PEF combined with wood chips of diverse species to expedite the flavor aging process of Xinomavro red wine. Various wood chip species, including black locust, common juniper, apricot, sweet chestnut, cherry, apple, peach, and European oak, sourced from pruning residues were immersed in the wine prior to subjecting it to PEF treatment. The samples underwent a range of pulse durations and intervals during treatment. Comparative preparations encompassing wine without chips and wine infused with each wood type left at ambient temperature for 5 days were also examined. The sensory attributes and the volatile compounds (VC) were assessed through the utilization of headspace solid-phase microextraction and GC-MS. In the control sample, 12 VCs were identified, whereas in the samples, 22 distinct VCs were identified. Favorable sensory attributes across all PEF conditions were associated with the incorporation of cherry wood chips. These findings highlight the potential of PEF treatment to enhance the quality parameters of the aging process in Xinomavro red wine, capitalizing on the synergistic interaction between PEF and various wood chip species. This innovative approach holds promise for augmenting crucial oenological parameters of red wine, strengthening the use of PEF as an efficient technique to enhance the overall quality. [ABSTRACT FROM AUTHOR]

Aroma components in foxtail millet are one of the key factors in origin traceability and quality control, and they are associated with consumer acceptance and the corresponding processing suitability. However, the volatile differences based on the foxtail millet varieties have not been studied further. The present study was undertaken to develop the characteristic volatile fingerprint and analyze the differences in volatile compounds of 20 foxtail millet varieties by electronic nose (E-Nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 43 volatile compounds were tentatively identified in foxtail millet samples, 34 and 18 by GC-IMS and GC-MS, respectively. Aldehydes, alcohols, and ketones were the major volatile compounds, and the hexanal content was the highest. The characteristic volatile fingerprint of foxtail millet was successfully constructed. A total of 39 common volatile compounds were found in all varieties. The content of hexanal, heptanal, 1-pentanol, acetophenone, 2-heptanone, and nonanal were explored to explain the aroma characteristics among the different varieties, and different varieties can be separated based on these components. The results demonstrate that the combination of E-Nose, GC-IMS, and GC-MS can be a fast and accurate method to identify the general aroma peculiarities of different foxtail millet varieties. [ABSTRACT FROM AUTHOR]

This paper provides a rapid method coupled with chemometrics to visualise PEL quality of eight regions. The contents of mineral elements, Vitamin C (Vc), and colour parameters were measured using spectrophotometric methods. The volatile substances were determined by electronic nose (E-nose) and headspace solid phase micro-extraction with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Chemometric analyses were employed to visualise the sample distribution according to the geographical origin. The colour parameters, Vc, and mineral contents of PEL from diverse origins were significantly different (P < 0.05). A total of 25 volatile organic compounds (VOCs) were identified from PELs, with the highest percentage of components being ethyl acetate. The combination of HS-SPME/GC-MS and E-nose can properly characterise PEL samples. Therefore, the results of this exploratory work highlight the possibility of discriminating PEL from different regions. [ABSTRACT FROM AUTHOR]

Wild Vitex agnus-castus (VAC) is a Mediterranean plant that is rich in bioactive metabolites. This study aimed to validate, for the first time, the beneficial use of VAC fruits and fruit decoctions (VFDs) through in vitro and in vivo trials. Forty-one volatile components were detected in VAC fruits, with 1,8-cineole (30.3%) comprising the majority. The antioxidant activity of VFD was measured by using different in vitro methods (EC50 of 0.16 mg/mL by β-carotene bleaching inhibition assay) and by measuring the DNA protection power. Using the disc diffusion assay, the antimicrobial activity of VFD was evaluated, and it exhibited a noticeable anticandidal activity. VFD did not cause any toxicity or mortality in rats treated with doses > 200 mg/kg. Using the acetic acid writhing test, the antinociceptive activity of VFD was measured. Our results showed that VFD at 200 mg/kg exhibited a higher analgesic activity (81.68%) than acetylsalicylic acid used as a positive control (74.35%). Its gastroprotective ability was assessed by HCl/ethanol-induced gastric lesions, which were remarkably inhibited (84.62%) by intraperitoneal administration of VFD. This work helps to validate the popular use of VAC to treat nociceptive, inflammatory, and gastric disorders and encourages researchers to further investigate the identification of pharmacological compounds from this species. [ABSTRACT FROM AUTHOR]

Due to an outbreak of COVID-19 pandemic in recent years, the emerging variants of SARS-CoV-2 causing diagnostic challenges [...]

Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.