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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.

BACKGROUND: Genetic breeding is essential to develop grapevine genotypes adapted to warm climates and resistant to pathogens. Traditionally cultivated Vitis vinifera is susceptible to biotic and abiotic stresses. Winemakers and consumers, however, perceive wines from non‐vinifera or hybrid cultivars as inferior. In this study, sensory analyses and comprehensive metabolite profiling by targeted and untargeted approaches were used to investigate the oenological potential of wines from grapes of genotypes developed throughout four breeding cycles to improve climate adaptation, sugar contents and berry color. RESULTS: Novel genotypes had higher yields and the wines exhibited increased contents of polyphenols, including anthocyanins. Volatile monoterpenes in the wines decreased throughout breeding cycles in the absence of selective pressure. Polyphenol contents were higher in intermediate wines, with hydroxytyrosol contents reaching up to three times reported values. Mouthfeel attributes astringency, leafy taste, flavor and body, and persistency showed significant correlation with untargeted features. Supervised model‐based analyses of the metabolome effectively discriminate wines from distinct genetic origins. CONCLUSION: Taken together, the results demonstrate the potential of novel grapevine genotypes to a more sustainable viticulture and quality wine production in warm climates. Comprehensive metabolite profiling of the wines reveals that genotype clustering is dependent on the chemical class and that traits not submitted to selective pressure are also altered by breeding. Supervised multivariate models were effective to predict the genetic origin of the wines based on the metabolic profile, indicating the potential of the technique to identify biomarkers for wines from sustainable genotypes. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The origin of water in the Earth-Moon system is a pivotal question in planetary science, particularly with the need for water resources in the race to establish lunar bases. The candidate origins of lunar water are an indigenous lunar component, solar wind water production, and the delivery of meteoritic and cometary material. Characterizing the oxygen isotopic composition of water provides information on lunar oxygen sources. The scarcity of lunar water required the development of a high-precision analytical technique for small samples. This method employs stepwise heating, fluorination, and oxygen isotopic measurements using a dual inlet isotope ratio mass spectrometer. The three heating steps were selected based on other extraterrestrial material studies to release loosely bound water that may have been terrestrially contaminated (50 °C), loosely bound water (150 °C), and tightly bound water (as OH) (1,000 °C). This method was applied to a suite of 9 Apollo samples (basalts, breccias, and a regolith), along with terrestrial and meteoritic controls. We present here measurements of the triple oxygen isotopic composition of this water. Our data predominantly show high Δ′17O values (≥ 0‰) for lunar water. These values are consistent with enstatite, ordinary, and CI chondrite-like signatures, although coupling Δ′17O with δ18O forms mixing trends that dominantly overlap enstatite signatures. The other end of the mixing line is in the positive Δ′17O space with cometary δ18O values, providing constraints for cometary Δ′17O between 0.75 to 1.75‰. [ABSTRACT FROM AUTHOR]

The presence of water on the Moon has been indicated by various remote-sensing observations and analyses of returned samples. Several missions are planned to conduct new in situ research on the lunar surface to directly observe and characterize lunar water. A comprehensive characterization of the present forms of water, their abundance, spatial distribution, temporal variation, and possible origin is required to understand the lunar water cycle and the relevance of individual source and sink mechanisms and transformations between the involved volatile species. These processes extend over vastly different scales, and the governing parameters are often insufficiently constrained by experimental and observational data. Here, I present a brief overview of the current state of knowledge on the lunar water cycle, its relevance for lunar science and exploration, and some of the main challenges of modeling and future in situ analyses aiming to substantially advance the understanding of lunar water occurrences. [ABSTRACT FROM AUTHOR]

ABSTRACT Hazelnut meal, as a by‐product of hazelnut oil extraction, is not only rich in protein but also has the potential to become a high‐quality plant protein source. In this study, we innovatively developed a novel hazelnut soy sauce product using hazelnut meal as the main raw material. The volatile components of hazelnut soy sauce in different fermentation stages were analysed by HS‐SPME‐GC/MS technique. The results of the analysis showed that 127 different volatile substances were identified in the samples tested, including alcohols, aldehydes, acids, esters, ketones, phenols, furans, pyrazines and other categories. In addition, we found that there were significant differences in the volatile components of hazelnuts soy sauce at different fermentation stages, and these differences were mainly driven by eight key volatile substances such as isoamyl acetate, phenylethanol, 1‐octene‐3‐ol, phenylacetaldehyde, benzaldehyde, ethyl acetate, isoamylaldehyde and 2,6‐dimethylpyrazine. This study not only provides a preliminary insight into the dynamic changes of volatile substances in hazelnut soy sauce during fermentation but also opens up a new way for high‐value utilisation of hazelnut meal. [ABSTRACT FROM AUTHOR]

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]

Objective: The aim of this work was to study the chemical composition of the volatile substances of gasoline fractions of Pulicaria salviifolia and P. gnaphalodes plants, collected on the territory of The Republic of Uzbekistan, and to study their comparative insecticidal activity against the number of insect pests. Methods: The composition of volatile substances in the ground parts of two species was studied for the first time, using the GC/MS method. Results and Discussion: It was revealed that the predominant substances of P. salviifolia are β-terpineol, isospatulenol, ledol, sabine hydrate, l-caryophyllene, terpinene-4-ol, d-kadinen, and α-amorphene. The volatile substances of P. gnaphalodes are dominated by calaminene, 2-phenylpyrazole-3-amine, 1,3,5-cycloheptatriene, 1,8-cineol, 2-hepten-1-ol, 2-methyl-6-(4-methylphenyl)-(E)-1-bromohomoadamantane, 7-acetyl-2-hydroxy-2-methyl-5-isopropylbicyclo[4.3.0]nonan. Conclusions: It was found that the biological efficiency of 1.0% concentrations of the studied plant species extracts against Aphis pomi, Myzus persicae Sulzer, and Callosobruchus maculatus after 24 h of exposure was 100%, as in the experiment with the use of the insecticide cypermethrin. When the dose was reduced to 0.1%, the toxicity of P. gnaphalodes extract was higher than that of P. salviifolia. [ABSTRACT FROM AUTHOR]

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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 assessment of aroma plays a crucial role in determining the characteristics and quality of Pu‐erh tea. The volatile compounds present in Pu‐erh raw tea sourced from five regions in Yunnan Province have been studied using gas chromatography‐mass spectrometry (GC‐MS) in conjunction with headspace solid phase microextraction (HS‐SPME). A total of 69 aroma‐active compounds were identified, with alcohols, ketones, and aldehydes being the predominant component types. Furthermore, notable variations were observed among four pairs of volatile terpenoid enantiomers. Significant discrimination was achieved using orthogonal partial least squares discrimination analysis (R(x2) = 0.926, R(y2) = 0.843, Q2 = 0.501). Moreover, 33 important differential compounds were identified based on variable importance in the projection values (VIP > 1.0) and one‐way ANOVA analysis (p < 0.05). Subsequently, a KEGG pathway analysis was conducted, revealing enrichment pathways primarily focused on the mevalonate pathway, steroid biosynthesis, and fatty acid biosynthesis. Ultimately, the key volatile compounds and major aroma‐contributing compounds were successfully identified. [ABSTRACT FROM AUTHOR]

The use of antioxidants is known to reduce lipid oxidation. This study aimed to assess the interaction of two antioxidant mechanisms, namely, "chain‐breaking" and "termination‐enhancing" by combining natural antioxidants derived from "oregano" (Origanum vulgare L.) and "peperina" (Minthostachys mollis K.) essential oils (EOs) in an accelerated oxidation process of sunflower oil at 60°C. Concentrations of 0.05% w/w (1) and 0.02% w/w (2) of the combined oregano and peperina EOs were evaluated. Chemical and volatile oxidation markers were determined in comparison with the pure compounds, an antioxidant‐free control, and a BHT‐treated sample (0.02% w/w). Although the combinations exhibited lower oxidation indicator values (Anisidine ≈ 136) compared to the control (Anisidine ≈ 213), no evidence of a synergistic effect was observed (Anisidine: Oregano 1 ≈ 52; Oregano 2 ≈ 199; Peperina 1 ≈ 155; Peperina 2 ≈ 153), indicating that the combination did not enhance their antioxidant activity beyond that of the pure EOs. Thus, evaluating these combinations in other food matrices is important. Practical Application: Food oxidation is one of the main causes of food spoilage, and the search for natural antioxidants has become a necessity for society's increasing food knowledge and consumption preference. The research is focused on demonstrating that not only natural phenolic compounds with a "chain‐breaking" mechanism have efficient antioxidant activity but also non‐phenolic terpenes using the "termination enhancer" mechanism are efficient, but also the combination of them, which provides more alternative antioxidants for industrial applications. [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]

Volatilomes of the basidial wood-destroying white rot fungus Trametes hirsuta LE-BIN 072 growing on a glucose–peptone medium (GP) with different types of wood sawdust (birch, alder, and pine) are represented by the following main groups of compounds: terpenes, aromatic compounds, fatty acid derivatives, and alkanes. The addition of sawdust to the cultivation medium led to a change in the spectrum of terpene and sesquiterpene compounds synthesized by fungus, as well as to a change in the ratio of the VOC component composition. On the control GP medium, β-elemene, β-barbatene, and γ-muurolene were detected; on the media with birch, alder, and pine sawdust, α-bulnesene, γ-cadinene, Δ3-carene, and camphene were detected. In silico analysis of the T. hirsuta 072 genome predicted ten genes encoding terpene synthases. Phylogenetic analysis showed that the proteins clustered with other basidiomycete terpene synthases into four major clades, suggesting that the enzymes in each cluster may produce related terpenes and sesquiterpenes. [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]

Volatiles produced by the leaves of medicinal plants are increasingly used as a new plant disease management strategy due to their induction of diverse antimicrobial activities, it is highly essential for the development of a new phyto-fumigant product to sustain crop production. The present study attempted to find the active role of Mentha spicata-associated volatile formulation in the suppression of the growth of Pythium aphanidematum under pot culture and field conditions. Damping off disease-causing P. aphanidermatum is a devastating disease that infects the tomato crop from seed sprouting to the seedling stage. To mitigate the damping off incidence, the nature of volatile molecules produced by M. spicata was completely suppressed during di-trophic interaction with P. aphanidermatum. Molecular docking of volatile compound reported carvone as a ligand recorded with the highest binding energy of − 8.5 kcal/mol against the target protein structure of P. aphanidermatum. Application of M. spicata immobilized vermiculite ball in tomato revealed that pathogenesis-related protein (SlPR1) (2.69 folds) and jasmonic acid signaling (SlLOX) (2.65 folds) genes were highly expressed after 48 HPT on tri-trophic interaction of pathogen inoculated tomato plants while the gene SlWRKY and SlTLP exhibited a lower level of gene expression. A significant reduction in the severity of damping off incidence was observed due to the exposure of volatiles of M. spicata in the tomato plant's raised beds with relatively abundant control of P. aphanidematum. This is the first study that attempted to develop the volatile-based formulation and its role in antifungal activities during di-trophic interaction with P. aphanidematum in tomato crops. The present study concludes that the volatiles produced from M. spicata leaves immobilized vermiculite ball could be explored for the management of soil-borne pathogens infecting vegetable crops. [ABSTRACT FROM AUTHOR]

The olfactory responses of Araecerus fasciculatus Degeer to the volatiles of 5 traditional Chinese medicine plant products (CMPPs; i.e. Codonopsis pilosula Franch. Ophiopogon japonicus Linn. f. Astragalus membranaceus Fisch. Dendrobium nobile Lindl. and Angelica dahurica Fisch.) were studied using Y-tube, 4-arm, and 6-arm olfactometers. The volatile components of these CMPPs were analyzed using gas chromatography–mass spectrometry (GC–MS). A. fasciculatus significantly preferred the CMPPs volatiles in the order of O. japonicus  >  C. pilosula  >  A. membranaceus  ≥  D. nobile = A. dahuri ca. In the volatile profiles of O. japonicus , C. pilosula , A. membranaceus , D. nobile , and A. dahurica , GC–MS identified 27, 61, 63, 52, and 71 components, respectively, and β -elemene (30.58%), hexanal (12.69%), selina-3,7(11)-diene (12.31%), d-limonene (18.59%), and α -curcumene (8.88%) were the most abundant volatile components. A. fasciculatus were attracted to β -elemene, α -selinene, and β -selinene (main components of the volatile profiles of the most preferred CMPPs of O. japonicus) at different concentrations, with 1, 50, and 25 µg/µl being the most attractive, respectively. The olfactory preferences of A. fasciculatus were β -elemene > α -selinene = β -selinene based on the 4-arm olfactometer bioassays for comparisons at their most attractive concentrations. Therefore, differences in the volatile profiles among CMPPs significantly influenced the olfactory responses of A. fasciculatus , offering insight into the mechanisms of host preferences in stored-product pests based on chemical ecology. β -elemene showed the greatest potential to be developed as an attractant for the monitoring and control of this pest. [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. [ABSTRACT FROM AUTHOR]

Many studies have found that volatile cues from damaged plants can induce resistance to herbivores in undamaged neighbors. However, fewer studies have examined the effects of soilborne cues. Furthermore, there are few studies that have considered the effects of plant-plant communication on plant reproduction. We conducted experiments with tomato seedlings exposing them to airborne and soilborne cues from experimentally damaged neighbors. These plants were then transplanted to the field and the level of damage by chewing and sucking herbivores was observed in the field. We also recorded the time before flowering was initiated by these plants. We found that both airborne and soilborne cues trend to reduce the proportion of leaves that were damaged for plants exposed to cues relative to controls that were near undamaged neighbors. Furthermore, these two cues were found to interact synergistically. Plants that had been exposed to soilborne cues flowered sooner than controls, those exposed to airborne cues, and both cues. These results suggested that soilborne and airborne cues induce different responses in plants. [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]