Changes In Volatile Organic Compounds Research Articles

Flavor Variations in Precious Tricholoma matsutake under Different Drying Processes as Detected with HS-SPME-GC-MS.

By employing headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), this study displayed the compositional changes in volatile organic compounds (VOCs) in Tricholoma matsutake samples subjected to hot-air drying (HAD) and vacuum freeze-drying (VFD) processes from their fresh samples. A total of 99 VOCs were detected, including 2 acids, 10 aldehydes, 10 alcohols, 13 esters, 12 ketones, 24 alkanes, 14 olefins, 7 aromatic hydrocarbons, and 7 heterocyclic compounds. Notably, the drying process led to a decrease in most alcohols and aldehydes, but an increase in esters, ketones, acids, alkanes, olefins, aromatic, and heterocyclic compounds. Venn diagram (Venn), principal component analysis (PCA), and partial least squares-discriminant analysis (PLS-DA) analyses enabled an easy and rapid distinction between the VOC profiles of T. matsutake subjected to different drying methods. Among the identified VOCs, 30 were designated as marker VOCs indicative of the employed drying process. And the VFD method was more capable of preserving the VOCs of fresh T. matsutake samples than the HAD method. Benzaldehyde, 1-Octen-3-ol, 3-Octanol, and (E)-2-Octen-1-ol were identified as markers for FRESH T. matsutake. Conversely, (E)-3-Hexene, lavender lactone, and α-Pinene were associated with VFD T. matsutake. For HAD T. matsutake, olefins, pyrazine, and esters, particularly ocimene, 2,5-Dimethyl-pyrazine, and methyl cinnamate, significantly contributed to its particularities. The results from this present study can provide a practical guidance for the quality and flavor control of volatile organic compounds in preciously fungal fruiting bodies by using drying processes.

A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing.

The oxidation step in Oolong tea processing significantly influences its final flavor and aroma. In this study, a gas sensors detection system based on 13 metal oxide semiconductors with strong stability and sensitivity to the aroma during the Oolong tea oxidation production is proposed. The gas sensors detection system consists of a gas path, a signal acquisition module, and a signal processing module. The characteristic response signals of the sensor exhibit rapid release of volatile organic compounds (VOCs) such as aldehydes, alcohols, and olefins during oxidative production. Furthermore, principal component analysis (PCA) is used to extract the features of the collected signals. Then, three classical recognition models and two convolutional neural network (CNN) deep learning models were established, including linear discriminant analysis (LDA), k-nearest neighbors (KNN), back-propagation neural network (BP-ANN), LeNet5, and AlexNet. The results indicate that the BP-ANN model achieved optimal recognition performance with a 3-4-1 topology at pc = 3 with accuracy rates for the calibration and prediction of 94.16% and 94.11%, respectively. Therefore, the proposed gas sensors detection system can effectively differentiate between the distinct stages of the Oolong tea oxidation process. This work can improve the stability of Oolong tea products and facilitate the automation of the oxidation process. The detection system is capable of long-term online real-time monitoring of the processing process.

Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.

Changes to the microbial community during pickled cucumber fermentation were studied using the 16S rDNA technique. The changes of volatile organic compounds (VOCs) during pickled cucumber fermentation were studied by gas chromatograph-ion mobility spectrometry. At the phylum level, Cyanophyta and Proteobacteria were the dominant flora in the natural fermentation group, and Firmicutes were the dominant flora in the added-bacteria fermentation group. At the generic level, the addition of Lactobacillus led to changes in the community of the bacteria in the added-bacterial fermentation group and decreased the species abundance of other bacteria. In total, 75 volatile organic compounds were identified from naturally fermented pickled cucumber, and 60 volatile organic compounds were identified from fermented pickled cucumber with bacterial addition. The main metabolites were esters, aldehydes, acids, alcohols, ketones, alkanes, nitriles, and alkenes. These metabolites will bring their unique aroma components to the pickled cucumber. Metabolomic analysis of the O2PLS model showed that Weissella and Lactobacillus were closely and positively correlated with nine alcohols, six esters, five aldehydes, four acids, three ketones, and one pyrazine. Pseudomonas and norank_f_Mitochondria show a close positive correlation with four kinds of alcohols, two kinds of esters, one kind of aldehyde, and one kind of nitrile.

The effect of pioneer carrion beetles on the emission of volatile organic compounds and carrion insect community assembly

AbstractMechanisms of carrion insect succession have been interpreted separately from interspecific interactions between early and later colonists or from changes in volatile organic compounds perceived by insects resulting from the progression of decomposition. To link these perspectives, we examined through laboratory and field experiments whether the modification of volatile organic compounds by early colonists could be a mechanism of succession. In the laboratory experiment, we used Necrophila japonica (Coleoptera, Staphylinidae) as an early colonist and examined its effects on the emissions of important volatile attractants for carrion insects, dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) from carcasses. We collected DMDS and DMTS, using the static headspace method, under the following conditions: (i) rat carcass, (ii) rat carcass with artificial damage to the abdomen, (iii) rat carcass fed on by 10 Ne. japonica individuals, and (iv) 10 Ne. japonica individuals, and analyzed the collected gases using a gas chromatograph‐mass spectrometer. After 12 and 30 h, carcasses fed on by Ne. japonica emitted higher concentrations of DMDS and DMTS than in other conditions. In the field experiment, we examined the effects of DMDS and DMTS on the attraction of carrion insects using traps baited with a mixture of DMDS and DMTS, hexane (odors unrelated to carcasses), or an empty microtube. Traps baited with DMDS and DMTS attracted more necrophagous species and individuals than traps not baited with this combination. These results showed that accelerated emissions of DMDS and DMTS from carcasses caused by early colonists may contribute to community assembly during carrion insect succession.

Dynamic evolution of volatile organic compounds in infant formula during storage: Insights from gas chromatography-ion mobility spectrometry

The flavor profile of infant formula (IF) determines its overall acceptability and palatability, significantly impacting its desirability for infants, while the presence of off-flavors challenges the feeding experience and IF quality, even may lead to the rejection by infants. In this study, the dynamic changes in volatile organic compounds (VOCs) during 12 weeks of IF storage at 4 °C–60 °C were monitored by Gas chromatography-ion mobility spectrometry (GC-IMS) for capturing the fingerprints of VOCs. The GC-IMS revealed that a total of 44 VOCs, including acids, alcohols, aldehydes, esters, ketones, and furans. The alternative principal component analysis (PCA) and Sankey diagram in this study offered a comprehensive tracing of the dynamic changes in VOCs, providing valuable implications for the optimization of IF quality control, assessment for validity period and origin tracking in the food industrial.

Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography-Mass Spectrometry.

Aroma is an important sensory factor in evaluating the quality of pear fruits. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to analyze the volatile organic compounds (VOCs) of three crispy pears and five soft pears during shelf life, and the changes in soluble solids content (SSC) were analyzed. The results showed that the SSC of the soft pears such as Nanguoli, Jingbaili and Louis was always higher than that of the crispy pears throughout shelf life. A total of 160 VOCs were detected in the eight pear varieties. Orthogonal partial least squares discriminant analysis (OPLS-DA) and hierarchical cluster analysis (HCA) combined with predictor variable importance projection (VIP) showed that the eight pear varieties could be obviously classified into six groups according to the differences in their VOCs, and 31 differential VOCs were screened out, which could be used to differentiate between pears with different flesh textures. The results of clustering heat map analysis showed that, with the extension of shelf life, the content of each different VOC did not change much in crispy pears, whereas the difference in soft pears was larger. This study confirmed the potential of determining the optimal shelf life of different pear varieties about aroma evaluation and studying the mechanism of differences in VOCs in the future.

Exploring ozone formation rules and concentration response to the change of precursors based on artificial neural network simulation in a typical industrial park

Industrial parks have more complex O3 formation mechanisms due to a higher concentration and more dense emission of precursors. This study establishes an artificial neural network (ANN) model with good performance by expanding the moment and concentration changes of pollutants into general variables of meteorological factors and concentrations of pollutants. Finally, the O3 formation rules and concentration response to the changes of volatile organic compounds (VOCs) and nitrogen oxides (NOx) was explored. The results showed that the studied area belonged to the NOx-sensitive regime and the sensitivity was strongly affected by relative humidity (RH) and pressure (P). The concentration of O3 tends to decrease with a higher P, lower temperature (Temp), and medium to low RH when nitric oxide (NO) is added. Conversely, at medium P, high Temp, and high RH, the addition of nitrogen dioxide (NO2) leads to a larger decrease capacity in O3 concentration. More importantly, there is a local reachable maximum incremental reactivity (MIRL) at each certain VOCs concentration level which linearly increased with VOCs. The general maximum incremental reactivity (MIR) may lead to a significant overestimation of the attainable O3 concentration in NOx-sensitive regimes. The results can significantly support the local management strategies for O3 and the precursors control.

Volatile Organic Compound Assessment as a Screening Tool for Early Detection of Gastrointestinal Diseases.

Gastrointestinal (GI) diseases have a high prevalence throughout the United States. Screening and diagnostic modalities are often expensive and invasive, and therefore, people do not utilize them effectively. Lack of proper screening and diagnostic assessment may lead to delays in diagnosis, more advanced disease at the time of diagnosis, and higher morbidity and mortality rates. Research on the intestinal microbiome has demonstrated that dysbiosis, or unfavorable alteration of organismal composition, precedes the onset of clinical symptoms for various GI diseases. GI disease diagnostic research has led to a shift towards non-invasive methods for GI screening, including chemical-detection tests that measure changes in volatile organic compounds (VOCs), which are the byproducts of bacterial metabolism that result in the distinct smell of stool. Many of these tools are expensive, immobile benchtop instruments that require highly trained individuals to interpret the results. These attributes make them difficult to implement in clinical settings. Alternatively, electronic noses (E-noses) are relatively cheaper, handheld devices that utilize multi-sensor arrays and pattern recognition technology to analyze VOCs. The purpose of this review is to (1) highlight how dysbiosis impacts intestinal diseases and how VOC metabolites can be utilized to detect alterations in the microbiome, (2) summarize the available VOC analytical platforms that can be used to detect aberrancies in intestinal health, (3) define the current technological advancements and limitations of E-nose technology, and finally, (4) review the literature surrounding several intestinal diseases in which headspace VOCs can be used to detect or predict disease.

Characterization of the volatile profile of feijoa (Acca sellowiana) fruit at different ripening stages by HS-SPME-GC/MS

This study investigated the changes of volatile organic compounds (VOCs) in feijoa fruits during ripening. The VOCs were determined by head space solid phase microextraction and gas chromatography coupled to mass spectrometry (HS-SPME-GC/MS). Results showed that 78 VOCs were identified, mainly containing esters, terpenoids, aldehydes and alcohols. Only the minority of VOCs had relatively higher contents in unripe feijoa fruits, while most VOCs were highly accumulated in mid-ripe and ripe feijoa fruits. In the early stage, aldehydes and alcohols were the main flavor compounds which provided fruity and green aroma. The contribution of esters and terpenoids increased during the ripening process, leading to strong fruity and flower fragrance. Hexanal was the main volatile component of unripe feijoa fruits, while methyl benzoate, ethyl benzoate and 3-carene were the main volatile components of mid-ripe and ripe feijoa fruits. According to partial least square-discriminant analysis (PLS-DA), 17 VOCs with variable importance in the projection (VIP) > 1 could be used as significant markers to distinguish feijoa fruits during ripening. This study provided a theoretical support for the further study of the formation mechanism of VOCs in feijoa fruits during the ripening process.

Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS

Changes of volatile organic compounds (VOCs) patterns during 6 days of storage at +4 °C were investigated in different freshwater fish species, namely carp and trout, using dynamic headspace gas chromatography time-of-flight mass spectrometry (DHS-GC-TOFMS). DHS parameters were systematically optimized to establish optimum extraction and pre-concentration of VOCs. Moreover, different sample preparation methods were tested: mincing with a manual meat grinder, as well as mincing plus homogenization with a handheld homogenizer both without and with water addition. The addition of water during sample preparation led to pronounced changes of the volatile profiles, depending on the molecular structure and lipophilicity of the analytes, resulting in losses of up to 98 % of more lipophilic compounds (logP > 3).The optimized method was applied to trout and carp. Trout samples of different storage days were compared using univariate (Mann-Whitney U test, fold change calculation) and multivariate (OPLS-DA) statistics. 37 potential spoilage markers were selected; for 11 compounds identity could be confirmed via measurement of authentic standards and 10 compounds were identified by library spectrum match. 22 compounds were also found to be statistically significant spoilage markers in carp. Merging results of the different statistical approaches, the list of 37 compounds could be narrowed down to the 14 most suitable for trout spoilage assessment.This study comprises a systematic evaluation of the capabilities of DHS-GC coupled to high-resolution (HR) MS for studying spoilage in different freshwater fish species, including a comprehensive data evaluation workflow.

Variable characteristics of microbial communities and volatile organic compounds during post-harvest storage of wild morel mushrooms

Wild morel mushroom is one of the most popular mushrooms, but fresh morels have a short shelf life and are highly susceptible to microbial influences that can lead to spoilage and changes in volatile organic compounds. Therefore, the microbial communities (bacteria and fungi) were studied by high-throughput sequencing technology on wild morel mushrooms in a post-harvest environment at 4 ℃. The volatile organic compounds (VOCs) of wild morel mushrooms were evaluated by headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography-mass spectrometry (GC-MS) during storage. The results showed that there were 41 given genera of bacteria and 48 given genera of fungi with abundance > 0.01% during the whole storage period. Among them, bacteria: Pseudomonas, Pedobacter and Flavobacterium; fungi: Cystofilobasidium, Aspergillus and Mucor had a greater impact on wild morel mushrooms during storage, especially Pseudomonas, whose abundance was consistently elevated and accounted for the largest share (47.51–73.73%). The main VOCs of wild morel mushrooms consist of aldehydes, alcohols, alkanes, ketones, phenols, esters and acids. Among them, 3-Octanone is predominant, but its content has been decreasing. The analysis showed a strong correlation between microorganisms and VOCs (P < 0.05, |r| > 0.9). Among them, Pseudomonas was correlated with 4 VOCs; Cystofilobasidium with 8 VOCs; Aspergillus with 7 VOCs; and Mucor with 7 VOCs. This suggests that microbes are crucial to the degradation and VOCs of morels during spoilage. The findings of the research provide information database for post-harvest preservation of morel mushrooms and efficient control of their spoilage.

GC-MS Techniques Investigating Potential Biomarkers of Dying in the Last Weeks with Lung Cancer.

Predicting when a patient with advanced cancer is dying is a challenge and currently no prognostic test is available. We hypothesised that a dying process from cancer is associated with metabolic changes and specifically with changes in volatile organic compounds (VOCs). We analysed urine from patients with lung cancer in the last weeks of life by headspace gas chromatography mass spectrometry. Urine was acidified or alkalinised before analysis. VOC changes in the last weeks of life were identified using univariate, multivariate and linear regression analysis; 12 VOCs increased (11 from the acid dataset, 2 from the alkali dataset) and 25 VOCs decreased (23 from the acid dataset and 3 from the alkali dataset). A Cox Lasso prediction model using 8 VOCs predicted dying with an AUC of 0.77, 0.78 and 0.85 at 30, 20 and 10 days and stratified patients into a low (median 10 days), medium (median 50 days) or high risk of survival. Our data supports the hypothesis there are specific metabolic changes associated with the dying. The VOCs identified are potential biomarkers of dying in lung cancer and could be used as a tool to provide additional prognostic information to inform expert clinician judgement and subsequent decision making.

Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles

The variations of volatile organic compounds (VOCs) and microbial communities of three pickles during storage at 4°C for one week were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), high-throughput sequencing, and Spearman correlation analysis. A total of 50 VOCs were identified from three pickles. During storage, most alcohols, aldehydes, ketones, and esters decreased, while acids increased, and sulfides, alkenes, and phenols were relatively equal. Firmicutes, Cyanobacteria, and Proteobacteria were the predominant bacterial phyla, and Weissella, Streptophyta, Leuconostoc, Bacillariophyta, and Lactobacillus were the predominant bacterial genera in three pickles. The bacterial diversity level significantly decreased during storage (P < 0.05). Spearman correlation coefficient indicated that Leuconostoc, Lactobacillus, and Weissella were highly correlated with the flavor of pickles, while Bacillariophyta and Streptophyta were highly correlated with the flavor formation of pickles during storage. These results could contribute to a better understanding of the impact of bacteria in flavor formation during pickle storage.

Variations in volatile organic compounds in Zhenyuan Daocai samples at different storage durations evaluated using E-nose, E-tongue, gas chromatography, and spectrometry

In this study, the changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were determined using electronic tongue (E-tongue), electronic nose (E-nose), and other methods. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 81 VOCs in Zhenyuan Daocai, which originated either from the raw materials or developed during processing and storage. Isothiocyanates were the characteristic VOCs in the raw materials of Zhenyuan Daocai, imparting a mustard flavor, heptanal, nonanal, 1-hydroxy-2-propanone, and 2-pentylfuran were the compounds obtained after processing, imparting orange, sweet, and nutty flavors. The characteristic VOCs observed in Daocai after one year of storage were (E, E) −2,4-hexadienal, ethyl acetate, and isoamyl acetate, which contributed to the floral and fruity odors. The characteristic VOCs in Daocai after four years of storage were furfural, 2-methyl-3-furanthiol, and methyl butyrate, which contributed to the almond, roasted meat, fried coffee, and apple flavors.

Dynamic changes in virus-induced volatiles in cotton modulate the orientation and oviposition behavior of the whitefly Bemisia tabaci.

Manipulation of insect vector behavior by virus-induced plant volatiles is well known. But how the viral disease progression alters the plant volatiles and its effect on vector behavior remains less explored. Our studies tracked changes in volatile profile in progressive infection stages of cotton leaf curl virus (CLCuV) infected plants and their effect on B. tabaci behavior. Significant differences in virus titers were noticed between progressive infection stages showing distinct symptoms. Whiteflies initially settled on CLCuV infected plants, but their preference was shifted to healthy plants over time. GC-MS analysis revealed subtle quantitative/qualitative changes in volatile organic compounds (VOCs) between the healthy and selected CLCuV infection stages. VOCs such as hexanal, (E)-2-hexen-1-ol, (+)-α-pinene, (−)-β-pinene, (Z)-3-hexen-1-ol, (+)-sylvestrene, and (1S,2E,6E, 10R)-3,7,11,11-tetramethylbicycloundeca-2,6-diene (Bicyclogermacrene) were associated with the infection stage showing upward curling of leaves; (E)-2-hexen-1-ol, β-myrcene, β-ocimene, and copaene were associated with the infection stage showing downward curling. Validation studies with eight synthetic VOCs indicated that γ-terpinene elicited attraction to B. tabaci (Olfactometric Preference Index (OPI) = 1.65), while β-ocimene exhibited strong repellence (OPI = 0.64) and oviposition reduction (66.01%–92.55%). Our studies have demonstrated that progression of CLCuV disease in cotton was associated with dynamic changes in volatile profile which influences the behavioural responses of whitefly, B.tabaci. Results have shown that VOCs such as (+)-α-pinene, (−)-β-pinene γ-Terpinene, α-guaiene; 4- hydroxy- 4 methyl-2- pentanone and β-ocimene emitted from Begomovirus infected plants could be the driving force for early attraction and later repellence/oviposition deterrence of B. tabaci on virus-infected plants. The findings of this study offer scope for the management of whitefly, B. tabaci through semiochemicals.

Understanding the volatile organic compounds of 1-methylcyclopropylene fumigation and packaging on yellow-fleshed peach via headspace-gas chromatography-ion mobility spectrometry and chemometric analyses.

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometric methods were utilized to analyze changes in volatile organic compounds (VOCs) of yellow-fleshed peach by 1-methylcyclopropylene (1-MCP) treatment and modified atmosphere packaging (MAP). Meanwhile, the storage quality of yellow-fleshed peach at room temperature (25°C) was also studied. Yellow-fleshed peach was treated by four methods, namely, nanomaterial packaging (NA), 1-MCP fumigation and nanomaterial packaging (1-MCP-NA), polyethylene (PE) packaging, and 1-MCP fumigation with polyethylene packaging (1-MCP-PE). Changes in the decay rate, firmness, browning index, soluble solid content, and titratable acid of the fruit were then measured at room temperature at 1, 4 and 10 days of storage. Thirty-two VOCs, including terpenoids, alcohols, esters, aldehydes, and ketones, were identified. Seventeen VOCs were found to be significant with predictive variable important in the projection (VIP)>1 and p<0.05 by analysis of variance and orthogonal projection to latent structure discriminant analysis (OPLS-DA). After 10 days of storage, the browning index of 1-MCP-NA group was 51.7%, which was lower than the control fruit (PE, 76.7%). Compared with other three treatments, 1-MCP-NA showed the better ability to delay and inhibit decreases in ester and aldehyde contents, and the ethanol content was lowest in the samples treated by 1-MCP-NA during storage. Differences among treatment groups were distinguished by principal component analysis (PCA) and hierarchical clustering heat map. The results showed that 1-MCP-NA could well maintain the quality and flavor stability of yellow-fleshed peach, and it had a good application prospect in the postharvest preservation of yellow-fleshed peach. PRACTICAL APPLICATION: In this study, 1-methylcyclopropylene (1-MCP) combined with nanomaterial (NA) packaging (1-MCP-NA) proved to have a better fresh preservation effect. 1-MCP-NA showed better ability to delay and inhibit decreases in ester and aldehyde contents by HS-GC-IMS technique. It provided a new strategy for postharvest storage of yellow-fleshed peaches.

Synthesis of Tetracosane Functionalized Titanium Dioxide Sensor for Detecting Heptane as Pneumonia Breath Biomarker

Pneumonia is a significant worldwide health burden, resulting in more than 2.5 million deaths in 2017. The technology able to screen for pneumonia in an effortless, rapid, and at point-of-care manner is needed today in healthcare settings. Monitoring changes in volatile organic compounds in patient breath during sickness has been considered as one of the possible disease screening methods for many years. In this work, coated nanostructured titanium dioxide sensors are used for gaseous amperometric detection of heptane, a volatile organic compound associated with pneumonia. Tetracosane coated sensors showed an increase in current when exposed to heptane at a biased voltage of 1.5V under ambient room temperature. Different heptane concentrations are shown to be directly related to sensors’ response. As the concentrations of heptane in gaseous samples increased, the sensors’ response increased. Additionally, tetracosane sensors were shown to be reusable and have 30 days of shelf life at room temperature.

Long-term trend in surface ozone in Houston-Galveston-Brazoria: Sectoral contributions based on changes in volatile organic compounds

This study investigated the long-term variations in ambient levels of surface ozone, volatile organic compounds (VOCs), and nitrogen oxides (NOx) within the Houston-Galveston-Brazoria (HGB) region. Analysis of ozone levels revealed an overall reduction in the maximum daily 8-h average ozone (MDA8 O3) from 2000 to 2019 (April–October) with an average rate of ∼ −0.48 ppb/yr across HGB. With a few exceptions, the MDA8 O3 reduction rates were more pronounced for the monitoring sites closer to the Houston Ship Channel (HSC). Meanwhile, ambient levels of NOx and most VOC species (across the three representative sites as Houston Bayland Park, Haden Road, and Lynchburg Ferry) decreased significantly within the same investigation period, reflecting the impact of emission reductions. The positive matrix factorization (PMF) model applied to the mentioned sites identified regional background ozone, petrochemical emissions, engine combustion, natural gas/fuel evaporation, and solvent/painting/rubber industries as the major sources of MDA8 O3. The regional background ozone was the predominant source, accounting for 59–70% of MDA8 O3 across the three sites. Regarding the local anthropogenic emissions, natural gas/fuel evaporation was the largest contributor (19.5 ± 6.1%) to MDA8 O3 at Houston Bayland Park, whereas petrochemical facilities (10.9 ± 4.9%) and solvent/painting/rubber industries (18.1 ± 9.5%) were the largest factor at Haden Road and Lynchburg Ferry, respectively. Notable reductions were found in the contributions of petrochemical emissions, engine combustion, and natural gas/fuel evaporation to MDA8 O3 within 2000–2019, but an increasing trend was revealed in the role of solvent/painting/rubber industries on MDA8 O3 most probably due to the enhanced demand for their products. Results of this study corroborated the success of emission control policies in limiting ozone precursors and provided useful details for prioritizing emission reduction policies to further reduce ozone pollution in the HGB.

Fruit ripeness sensors based on poly(lactic acid)/polyaniline solution blow‐spun fibrous membranes

AbstractReal‐time ripening monitoring stands as an attractive way to guarantee quality control and prediction of shelf life during transport and prolonged storage of fruits and vegetables. Herein, we investigate the use of poly(lactic acid)/polyaniline (PLA/PANI) solution blow‐spun nanofibrous membranes as gas sensors for fruit ripening monitoring. PLA/PANI with different blend ratios was prepared by dissolving PANI in dichloroethane (DCE) for further mixing with PLA and spinning onto interdigitated microelectrode (IME). The ripening process of four different fruits (apple, orange, banana, and cashew peduncle), climacteric, and non‐climacteric fruits, was assessed over 72 h by real‐time monitoring changes in volatile organic compounds (VOCs) released during fruit ripening. Since adsorption of VOCs onto sensor surface causes changes in electrical response, which is directly related to the fruit ripening process, PANI addition was essential to monitor the ripening. However, higher concentrations (2% PANI in PLA) impair sensor conductivity and sensitivity because of the agglomeration of conductive polymer particles, which directly influences the sensitivity and the average fiber diameter. One of the main findings, here, was the clear distinction between different patterns of monitoring curves according to the category of the analyzed fruit (climacteric or non‐climacteric).

Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC-IMS.

Flaxseed supplementation in diet of dairy cow can effectively enhance the production of ω-3 polyunsaturated fatty acids (n-3 PUFA) in raw milk, which further give rise to the changes of volatile organic compounds (VOCs). In this study, we used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to investigate the VOCs in milk from cows fed three different diets (CK: supplemented with 0 g/d flaxseed; WF: 1,500 g/d whole flaxseed and GF: 1,500 g/d ground flaxseed). A total of 40 VOCs including three acids, six esters, 11 aldehydes, seven alcohols, 13 ketones were identified in all the raw milk samples. Compared with GF supplementation, suppling with WF could influence more compounds in raw milk (GF: five compounds; WF: 22 compounds). Supplementation with WF could increase the concentration of nonanal, heptanal, hexanal, which could cause the occurrence of off-flavors, and reduce the concentration of hexanoic acid (monomer; M), 2-hexanol, ethanol (M), 2-heptanone (dimer; D), 2-pentanone (M), 2-pentanone (D), acetoin (M) in raw milk. GF supplementation in diet could reduce the 2-pentanone (M), 2-pentanone (D). In addition, principal component analysis (PCA) based on the signal intensity of identified VOCs indicated that it is possible to distinguish between the CK and WF milk. However, GF milk could not be distinguished from CK milk. The results demonstrate that compared with GF milk, WF supplementation in diet of dairy cows could increase fishy (heptanal) cardboard-like (pentanal) flavor in milk and decrease sweet (hexanoic acid, 2-heptanone), fruity (ethyl butanoate, ethyl hexanoate, 2-heptanone) flavor which may lead the milk less acceptable. In conclusion, compared with WF, GF supplementation in diet of dairy cow showed higher increase in n-3 PUFA in raw milk, and less influence in VOCs of raw milk and this study might provide theoretical supports for the production of milk rich in n-3 PUFA.