Concentrations Of Compounds Research Articles

Comparison of multi-type chemical compounds in fruits of Lycium and correlations between compounds and traits

To comprehensively reveal and utilize the plant resources of Lycium in China, this study determined and compared the content of monosaccharides, polysaccharides, proteins, carotenoids, organic acids, and phenols in the dried fruits of 8 different Lycium species. Furthermore, the traits including the hundred-fruit weight, shape index, and the ratio of seed to fruit were measured, and the correlations between the content of chemical compounds and fruit traits were assessed. The results showed that L. truncatum, L. barbarum var. auranticarpum, and L. dasystemum var. rubricaulium were the species with high content of monosaccharides. L. barbarum and L. barbarum var. auranticarpum were the species with high content of total polysaccharides, and L. barbarum was the species with high content of carotenoids. L. yunnanense and L. chinense var. potaninii had high content of soluble proteins. L. truncatum, L. dasystemum, and L. barbarum showed high content of organic acids and phenols. L. barbarum and L. barbarum var. auranticarpum demonstrated high fruit weight, while L. yunnanense and L. chinense had high ratios of seed to fruit. The multivariate statistical analysis indicated that polysaccharides, carotenoids, hundred-fruit weight, ratio of seed to fruit, scopolamine, fructose, 5-O-feruloylquinic acid, kaempferol-3-O-rutinoside, scopoletin, cryptochlorogenic acid, and caffeic acid were the main differential compounds in the fruits among different species of Lycium. Moreover, the results of correlation ananysis showed strong correlations between fruit traits and compound content. Specifically, the hundred-fruit weight had positive correlations with the content of total polysaccharides and scopola-mine. The ratio of seed to fruit was negatively correlated with the content of rutin, kaempferol-3-O-rutinoside, fructose, and glucose and positively correlated with the content of succinic acid, soluble proteins, and zeaxanthin. The results implied that chemical compounds presented different distribution patterns in the fruits of 8 Lycium species. This study provides a basis for the comprehensive development and utilization, targeted breeding, and value-added application of Lycium plants.

Experimental investigation on productivity enhancement of conical solar distillers using various sand bed types based on energy, exergy, and exergo-economic analysis

In this study, performance enhancement of conical distillers was investigated with various natural sand bed types. Four sand types with different colors (compositions and concentrations of chemical compounds) were tested and used as thermal storage materials to reduce heat loss, enhance evaporation process, and daily production. Three similar distillers were designed and investigated experimentally under the same climatic parameters over two consecutive days. Performance parameters of the proposed distillers, including yield, energy, exergy, and exergo-economic were analyzed and compared with those of reference distiller and other related studies. Results showed that the highest yield and performance values were achieved by the distiller combined with a golden sand bed. The utilization of golden sand bed achieves a daily production of 7.38 lm−2day−1 with enhancement of 10.31 %, 22.79 %, 35.91 %, and 60.43 % compared with yellow sand, red sand, white sand, and reference distillers, respectively. The daily energy and exergy efficiency of conical distillers combined with golden, yellow, red, and white sand beds 59.59 %, 44.84 %, 30.33 %, and 17.85 % and 143.52 %, 103.44 %, 64.73 %, and 36.39 %, respectively, higher than that of the reference distiller. Integrating golden, yellow, red, and white sand beds with conical distillers reduces the yield price and payback time by 60.43 %, 45.43 %, 30.65 %, and 18.04 %. The annual energy and exergy output of conical distillers combined with golden, yellow, red, and white sand beds were 130.54, 118.47, 106.60, 96.41, and 81.76 kWh/year and 6.08, 5.08, 4.00, 3.31, and 2.49 kWh/year, respectively.

Metabolomic analysis of umami taste variation in Pyropia haitanensis throughout the harvest cycle

Porphyra sensu lato, a highly valuable edible seaweed renowned for its distinctive umami taste, undergoes significant taste variations during the harvest cycle, affecting product quality and pricing. In this study, umami-related metabolites in Pyropia haitanensis were investigated at different harvesting times using GC–MS metabolomic, targeted LC-MS analysis, and an electronic tongue taste evaluation. High concentrations of compounds, including glutamic acid, aspartic acid, and inosine 5′-monophosphate, were identified as the main contributors to the overall umami profile. The concentrations of the compounds and umami-enhancing substances, such as sugars, were negatively correlated as the harvesting period extended. The early harvested P. haitanensis exhibited a superior umami taste, which gradually decreased with subsequent harvest time. Proline, a known cold-resistance metabolite, accumulated as the seawater temperature decreased and the harvest period progressed. These findings provide insights into the optimal cultivation and harvesting practices for maintaining umami quality in P. haitanensis products.

Effects of storage temperature and juice pulp on the content of bioactive compounds and antioxidant activity of pomelo

Effects of storage temperature and juice pulp on the content of bioactive compounds and antioxidant activity of pomelo

Analyzing the gut microbiota and microbial-associated metabolites of tomato-based sauces

Red Cooked Sauce (RCS) and Red Raw Sauce (RRS) are a mixture of natural crops that have a promising content of bioactive compounds (BC). The aim was to determine the effect of the indigestible fraction (IF) during the colonic fermentation in RCS and RRS by studying the two-way relationship between gut microbiota composition and microbial metabolites produced from BC fermented in the TNO in vitro dynamic model of the human colon (TIM-2). Total BC in undigested and predigested RRS, 957 and 715 mg/100 g DW, respectively, was significantly higher (p < 0.05) than in the RCS, 571 and 406 mg/100 g DW, respectively. Catenibacterium and Holdemanella increased during RCS fermentation, while 13 genera showed a clear positive correlation with most microbial phenolic metabolites. Our findings suggest that the mechanisms, pathways, and enzymes involved in producing microbial metabolites exhibited uniqueness among bacterial taxa, even within shared genus/family classifications.

Detecting bioactive compound contents in Dancong tea using VNIR-SWIR hyperspectral imaging and KRR model with a refined feature wavelength method

Hyperspectral imaging (HSI) provides opportunity for non-destructively detecting bioactive compounds contents of tea leaves and high detection accuracy require extracting effective features from the complex hyperspectral data. In this paper, we proposed a feature wavelength refinement method called interval band selecting-competitive adaptive reweighted sampling-fusing (IBS-CARS-Fusing) to extract feature wavelengths from visible-near-infrared (VNIR) and short-wave-near-infrared (SWIR) hyperspectral images. Combined with the proposed IBS-CARS-Fusing method, a kernel ridge regression (KRR) model was established to predict the contents of bioactive compounds including chlorophyll a, chlorophyll b, carotenoids, tea polyphenols, and amino acids in Dancong tea. It was revealed that the IBS-CARS-Fusing method can improve Rp2 of KRR model for these bioactive compounds by 4.77%, 4.60%, 6.74%, 15.52%, and 13.10%, respectively, and Rp2 of the model reached high values of 0.9500, 0.9481, 0.8946, 0.8882, and 0.8622. Additionally, a leaf compound mass per area thermal map was used to visualize the spatial distribution of the compounds.

Effects of postharvest nitric oxide and 24-Epibrassinolide treatments on cultivated blueberry (Vaccinium corymbosum L.): From flavor and antioxidant properties to edibility evaluation

Blueberry is a tender and perishable berry. This study identified the effects of nitric oxide (NO) and 2,4-Epibrassinolide (EBR) on the flavor, antioxidant properties, and edible value of blueberry. The results indicated that 1.0 mmol·L-1 sodium nitroprusside (SNP, a NO donor) and 0.8 mg·L-1 EBR groups showed high sourness and low sweetness in taste. SNP preserved the content of volatile flavor compounds on 8 d, while EBR preserved that on 16 d. The principal component analysis (PCA) plot from the flavor well differentiated between the treatment and control blueberry. Moreover, the biplot shows the correlation between volatile flavor compounds and taste perception. From the perspective of antioxidant properties, SNP and EBR inhibited the accumulation of H2O2, which showed a negative correlation with total phenolic (TPC), total flavonoid content (TFC), and ascorbic acid (AsA) content. SNP and EBR increased enzyme activities, such as catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), ascorbic acid peroxidase (APX), and glutathione reductase (GR), antioxidant activity, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric ion-reducing antioxidant power (FRAP), and the gene expression levels of VcSOD, VcAPX, and VcGR. The random forest model showed that AsA content, weight loss rate, decay incidence, TFC, TPC, Methyl-2-methylbutyrate, POD activity, and DPPH radical scavenging activity played critical roles in the edible value. Collectively, NO and EBR preserved the flavor, increased antioxidant capacity, and maintained postharvest quality.

Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages

Lipid oxidation plays a key role in the formation of flavor during hot processing. The purpose of this study was to investigate the lipid oxidation, lipid molecular changes and their effects on flavor of air-dried beef at different roasting stages. The results revealed that the degree of lipid oxidation increased and the unsaturation of fatty acids decreased from 47.30% to 30.77%. A total of 48 volatile compounds were identified by headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Notably, the types and contents of volatile compounds in S3 group exceeded those in S1 and S2, showing significant differences in the degree of separation among all groups. The aroma differences among the groups were associated with aromatic compounds formed by the oxidation of lipids. Moreover, a total of 59 lipids with significant differences were identified through liquid chromatography-tandem mass spectrometry (LC-MS/MS). These lipids may have major roles in the formation of aromatic compounds, particularly triglyceride, phosphatidylcholine, and lysophosphatidylcholine. This investigation elucidated the mechanisms for the flavor developments of air-dried beef during roasting stages.

Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging

The objective of this study was to evaluate the effects of dry-aging on beef meat quality changes and flavor compound developments during dry-aging periods. The results showed increased pH and weight loss (P < 0.01), while decreased water content, drip loss, centrifugation loss, and cooking loss (P < 0.01) with dry-aging. The extension of dry-aging significantly improved shear force and myofibrillar protein fragmentation (P < 0.05) of beef loins. However, longer-term dry-aged (28 d) meat exhibited much lower a* values, and higher 2-thiobarbituric reactive substances and carbonyl content (P < 0.01) at the end of dry-aging and even subsequent display. A total of 62 volatile flavor compounds were detected with whole dry-aging periods, and aldehydes were the major potential contributors to cooked beef meat flavor. Principal component analysis indicated the difference in flavor compounds profiles between unaged and dry-aged beef. The content of Strecker aldehydes (2-methyl-butanal and 3-methyl-butanal), some acids, heterocyclic compounds, and ethyl acetate increased with the prolongation of dry-aging time. By combining partial least squares discrimination analysis, 34 compounds with variable importance projection (VIP) > 1 were screened as important aroma compounds changed during the dry-aging processing of beef.

“Sikil pa'ak”: A proposed food from the Mayan biocultural cuisine for the prevention of metabolic syndrome

Traditional dishes play an important role in the management of diseases linked to metabolic syndrome (MS). In this context, “sikil pa'ak” (SPK), a Mayan cuisine dish made of toasted pumpkin seeds (TPS), tomato sauce with coriander (TSC), and sour orange juice (SOJ), could stand out because of the nutritional and functional properties of its ingredients. This study evaluated the sensory, nutritional, bioactive content, and functional properties of SPK and its ingredients to determine its potential in managing MS. SPK showed a water activity of 1.00 ± 0.04 and color values L* 52.74 ± 0.72, a* 12.59 ± 0.29, b* 30.16 ± 0.67. Microbiological tests confirmed the absence of contaminants. Sensorially, the flavor was the most appreciated attribute, and 29.89% rated it as “I like it very much.” Nutritionally, SPK excelled with high protein, fiber, and lipid contents with values of 24.10, 15.82, and 41.22 g/100g, respectively. The ingredients that contributed most to the content of bioactive compounds in the SPK were TPS in total phenols (TPC: 169.64 μg/mg) and total flavonoids (TFC: 234.93 μg/mg), as well as SOJ in vitamin C (65.49 μg/mg), and TSC in β-carotene (21.12 μg/mg). SPK showed high antioxidant potential (ABTS assay: 53.27%). Although SPK had a moderate effect on lipase inhibition (15.89%) and clot lysis (11.46%), it had high inhibition of α-amylase (55.21%) and plasma recalcification time (507.34 s). The SPK was sensorially appreciated and high in nutrients and bioactive compounds, showing beneficial effects against MS, especially because of TPS and SOJ. This traditional dish could be beneficial for metabolic health.

Effect of ethanolysis on the structure evolution, pyrolysis kinetics, and volatile products of waste poplar sawdust

Ethanolysis had been the promising approach for the deoxygenation of waste poplar sawdust (WPS), and its effect of structure variation and pyrolysis behaviors on the WPS was investigated in present research. The decreasing of C–O chemical bonds and the increasing of C content was typical phenomenon during the ethanolysis of WPS. The pyrolysis behaviors of sample were performed by thermogravimetric analyzer at three different heating rates. The pyrolysis kinetics and thermodynamics of WPS, residue230 (R230), and residue260 (R260) were well determined on the basic of three model-free iso-conversional methods. Average activation energy derived from the Kissinger-Akahira-Sunose (KAS) method of R260 displayed the high value (445.06 kJ/mol), followed by 224.88 kJ/mol for R230, then 200.68 kJ/mol for WPS. Thermodynamics data suggested that R260 required more total energy consumption for the breakage of chemical bonds. Additionally, pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) results showed that the highest relative content of volatile products compound derived from the flash pyrolysis of R230 and R260 was 47.12 % (d-Allose) and 38.69 % (Phenols), respectively, and RC value of arenes significantly increased to 15.82 % after ethanolysis. The findings would significantly contribute to the valuable utilization of waste biomass and its residues.

In vitro effect of Lenzites betulinus mushroom against therapy-induced DNA damage in peripheral blood lymphocytes of patients with acute coronary syndrome

Acute coronary syndrome (ACS) represents a group of diseases that are the result of reduced blood flow to the heart. There are natural products, based on mushrooms, used traditionally in the treatment of cardiovascular diseases. Assessment of the potential protective effect of L. betulinus mushroom against therapy-induced DNA damage in lymphocytes of patients with ACS in relation to the phytochemical properties of the mushroom. The study included 30 ACS patients and 30 healthy controls. The genotoxic potential of methanol and ethanol extract of L. betulinus was evaluated using the comet assay. The contents of minerals were determined by inductively coupled plasma optical emission spectrometry. Determination of sugars and organic acids was performed using a DIONEX ICS 3000 DP liquid chromatography system. Analysis of fatty acids was performed at Focus GC coupled with PolarisQ mass spectrometer. The total phenolic and flavonoid contents in the mushroom extracts were measured using spectrophotometric methods. The qualitative and quantitative content of polyphenolic compounds was investigated by the UHPLC-DADMS/MS method. The comet assay showed that both mushroom extracts did not increase the level of DNA damage in the lymphocytes of healthy individuals, while they significantly decreased the %DNA damage and genetic damage index (p < 0.0005) in the therapy-induced lymphocytes of patients. The mushroom was very rich in phytochemical composition. The results showed that the most abundant components in the mushroom were phosphorus, potassium, sodium, sulfur, and calcium among minerals and glucose, fructose, galactose, sorbitol, and turanose among carbohydrates. Among organic acids were present in higher concentrations malic, citric, and maleic acids, while among fatty acids, the most abundant were trans-linoleic, cis-oleic, palmitic, docosahexaenoic and eicosadienoic acids. The results showed that the highest amount of total phenols and flavonoids in the mushroom extracts were obtained in the acetone extract. The most abundant polyphenolic compounds were chlorogenic acid and quercetin in both extracts of mushroom. This study indicates that L. betulinus can be considered a mushroom with a high nutritional and functional value. Extracts of the mushroom were not genotoxic in tested concentrations in cultured human lymphocytes of healthy individuals, while in ACS patients they manifested a protective effect against therapy-induced DNA damage. The acetone extract showed a stronger protective effect against therapy-induced DNA damage, which is consistent with its phytochemical composition.

Impact of infusion time and ultrasound-assisted extraction on bioactive compounds and antioxidant capacity of foods prepared from seeds and leaves of Ramon tree (Brosimum alicastrum)

The objective of the present work was to analyse the concentrations of bioactive compounds, and the antioxidant capacity of three foods prepared from the seeds and leaves of Ramon tree (Brosimum alicastrum). We studied the effect of infusion time and ultrasonic extraction on leaves, roasted seeds (coffee substitute), and Ramon flour to optimise the recovery of bioactive components. Infusion time positively affected the concentrations of total phenolic content (TPC), total flavonoid content (TFC), total tannins (TCT), and glycosylated flavonoids (TFG) in the leaves and seeds. The amount of solubilised phenolic compounds increased with increasing infusion time until 2,552 mg of TPC, 54.1 mg of TFC, 75.3 mg of TFG, and 2.40 mg of TCT were obtained per 100 g of leaves. We reported 32.9% greater infusion of toasted seeds in TPC, 87.3% in anthocyanins, 84.6% in TCT, and 91.5% in vitamin C than in leaves. Furthermore, the antioxidant capacity of the seed infusions was 56% greater than that of the leaf infusions. The ultrasonication time was positively correlated with the tannin concentration, which was 43.8% greater in the leaves (5.24 mg/100 g) than in the flour. The neutralising capacity of free radicals determined by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) was 23.6% greater than that of flour (27.93 µmol/g) and leaves (6.48 µmol/g), and was not related to the extraction time. Taken together, these findings showed that Ramon seeds and leaves could be highly functional foods due to their nutritional quality and high content of antioxidant compounds.

Biological measures to recover nitrogen compounds from liquid and solid streams

Several studies have explored nitrogen recovery from waste streams, focusing on technologies and approaches like electrochemical processes and membrane separation. However, these approaches need to become economically feasible and reliable. The feasibility of recovery processes is strongly influenced by the concentration of nitrogen, which is an important technical challenge in nitrogen recovery. Biological approaches, such as the cultivation of microalgae as well as constructed wetlands, are in focus for addressing nitrogen concentration steps. These approaches allow the conversion of nitrogen compounds into proteins for various applications. The aim of this study was not to review treatment processes to avoid negative environmental consequences but to highlight technologies that allow the concentration, recovery, and circulation of nitrogen compounds.

Electrochemical degradation of acetaminophen in urine matrices: Unraveling complexity and implications for realistic treatment strategies

Urine has an intricate composition with high concentrations of organic compounds like urea, creatinine, and uric acid. Urine poses a formidable challenge for advanced effluent treatment processes following urine diversion strategies. Urine matrix complexity is heightened when dealing with pharmaceutical residues like acetaminophen (ACT) and metabolized pharmaceuticals. This work explores ACT degradation in synthetic, fresh real, and hydrolyzed real urines using electrochemical oxidation with a dimensional stable anode (DSA). Analyzing drug concentration (2.5 - 40 mg L−1) over 180 min at various current densities in fresh synthetic effluent revealed a noteworthy 75% removal at 48 mA cm−2. ACT degradation kinetics and that of the other organic components followed a pseudo-first-order reaction. Uric acid degradation competed with ACT degradation, whereas urea and creatinine possessed higher oxidation resistance. Fresh real urine presented the most challenging scenario for the electrochemical process. Whereas, hydrolyzed real urine achieved higher ACT removal than fresh synthetic urine. Carboxylic acids like acetic, tartaric, maleic, and oxalic were detected as main by-products. Inorganic ionic species nitrate, nitrite, and ammonium ions were released to the medium from N-containing organic compounds. These findings underscore the importance of considering urine composition complexities and provide significant advancements in strategies for efficiently addressing trace pharmaceutical contamination.

Anticandidal efficacy of the Secondary Metabolites Extracted from Carthamus tinctorius L. Seeds

The present study was conducted to investigate the effect of the crude Alkaloids, Flavonoids, and Terpenoids compounds extracted from seeds of Carthamus tinctorius L. against Candida species isolated from different clinical samples such as mouth and vagina in the province of Babil 2021 in Iraq. Antifungal activity was achieved in vitro by using agar well diffusion method against Candida species by preparing three concentrations for each crude compound 25, 50, and 100 mg/ml and compared to positive control represented by Fluconazole 50mg/ml and negative control represented by 10% dimethyl sulfoxide. This study aimed to control Candida species isolated from different clinical samples such as mouth and vagina by using secondary metabolites extracted from seeds of Carthamus tinctorius L. The data collected from the study revealed that the crude Alkaloids, Flavonoids, and Terpenoids compounds extracted from seeds of Carthamus tinctorius L. showed reduction at P≤ 0.05 in the growth of Candida species, especially at 100mg/ml compared with negative control. Finally, it can be concluded that Carthamus tinctorius L. is most effective in controlling Candida species, especially Alkaloids compounds.

Integrated metabolomics and microbiome analysis reveal blended oil diet improves meat quality of broiler chickens by modulating flavor and gut microbiota

This study was to evaluate the effects of different dietary oils in chicken diets on meat quality, lipid metabolites, the composition of volatile compounds, and gut microbiota. Nine hundred female 817 crossbred broilers at one day old with an average body weight of 43.56 ± 0.03 g were randomly divided into five treatments, each consisting of 6 replicates of 30 birds. The control group received soybean oil (SO); other groups received diets supplemented with rice bran oil (RO), lard (LO), poultry fat (PO), and blended oil (BO), respectively. All diets were formulated as isoenergic and isonitrogenous. Compared with SO, RO decreased ADG and 42 d BW (P < 0.05). Compared with the RO, BO increased ADG and 42 d BW and decreased FCR (P < 0.05). Compared with SO, BO increased 24 h a* value and reduced the malondialdehyde (P < 0.05), and further improved drip loss of breast muscle. The proportions of C18:0 and saturated fatty acid were the highest in LO, and the proportions of C16:1, C18:1, and monounsaturated fatty acids were the highest in BO. The content of C18:2, C18:3, and polyunsaturated fatty acids were the highest in SO. The contents of glyceryl triglycerides and total esters in BO were significantly higher than those in the SO and LO group (P < 0.05). There was a substantial increment in the relative abundance of PPARα, ACOX1 and CPT1A transcripts in breast of chickens fed BO (P < 0.05). Further, dietary BO increased the relative cecal abundance of Firmicutes phylum, Ruminococcus_torques and Christensenellaceae_R-7 genera, and decreased that of Campylobacterota, Proteobacteria, and Phascolarctobacterium (P < 0.05). Genera g_Lactobacillus and Christensenellaceae_R-7 may mainly be involved in the formation of volatile flavor compounds in breast muscle. In conclusion, dietary BO improved the flavor of chickens by increasing the concentration of triglycerides and volatile flavor compounds, improving gut microbiota structure, and suppressing lipid oxidation. The potential positive effects of BO may be associated with the regulation of lipid metabolism.

Fast and non-invasive identification of Baijiu based on Tyndall effect and chemometrics

The value of Baijiu is affected by its flavor, age, and adulteration. Therefore, a simple and rapid identification method is crucial for the market. In this study, we present a rapid, non-intrusive identification technique for Baijiu utilizing the Tyndall effect combined with chemometrics analysis. Our experiment begins illuminating Baijiu with a 405 nm wavelength laser and recording the resulting bright light path due to the Tyndall effect. To further analyze the color and brightness information, Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), Hierarchical Cluster Analysis (HCA), and Multilayer Perceptron (MLP) were employed. This study establishes correlations between the brightness of the Tyndall light path and seven trace flavor compounds in Baijiu. The findings demonstrate that this method effectively identifies the flavor, age cellar, and adulteration of Baijiu and also quantitatively detects the concentrations of flavor compounds. Additionally, an analysis platform was developed to enable the rapid identification of Baijiu.

Effect of membrane properties on the odor emanating from training aids for explosive-detecting canines.

Canines are widely used for real-time detection of explosives and have proven to be on par with instrumental methods. Canines are thought to rely largely upon detection of volatile chemical constituents of the explosives, though not necessarily the explosive itself. Hence, it is crucial to understand the odor available to them as generated by training aids. Previous studies have established that the Training Aid Delivery Device (TADD) developed by SciK9 is a reliable training aid that reduces cross-contamination and doubles as a storage device. A TADD comprises a standardized container, a synthetic membrane, a membrane holder, and a lid. In the work presented, activated charcoal strips were placed above and below the TADD membrane to determine the relative amounts of volatiles emitted by dynamite (i.e., ethylene glycol dinitrate (EGDN) and trinitroglycerin (NG)). The strips were eluted and the extracts tested using gas chromatography-mass spectrometry in negative ion chemical ionization mode. A series of t-tests at 95% confidence level were performed to determine any differences in vapor composition above and below the membranes. Nine synthetic membranes and six glass fiber membranes were tested in this study. It was expected that the relative concentration of volatiles would remain the same on both sides of the membrane; however, selective removal of nitroglycerin by some membranes was observed. Synthetic membranes with larger pore sizes showed no alteration in the vapor composition. Both synthetic and glass fiber membranes did not show a significant change in relative concentration of the other volatile compound in dynamite, i.e., EGDN. Out of all the membranes tested, three synthetic membranes and four glass fiber membranes showed selective alteration in odor availability of nitroglycerin in dynamite. For training purposes, membranes that do not alter the vapor composition should be used in the training aid.

Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis

This investigation explores the impact of various fermentation techniques and the inoculation of Bacillus subtilis spores on the physicochemical properties and principal flavor profiles of Huangjiu. Employing sensory analysis, headspace solid-phase microextraction, gas chromatography-tandem mass spectrometry (HS-SPME-GC–MS), and orthogonal partial least squares discriminant analysis (OPLS-DA), we observed that these variables significantly alter the physicochemical attributes of Huangjiu. Our analysis, integrating volatile organic compounds (VOCs) with odor activity values (OAV), revealed that while B. subtilis inoculation modifies the concentrations of key flavor compounds, it does not affect their types. Notably, the inoculation enhances the concentrations of 13 primary flavor compounds, thereby enriching floral and fruity notes while reducing higher alcohol levels. These findings contribute valuable insights into the flavor formation mechanisms of Huangjiu and guide the optimization of fermentation processes.