Dimethyl Disulfide Research Articles

The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis

The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, and Rectus femoris) and how this relates to consumer acceptance. The research employs the concept of volatile “marker” compounds to discern the influence of cooking techniques on the flavor profile of beef. Eighteen “marker compounds” were selected to represent a number of the mechanisms of formation and quantified in beef subjected to two different cooking methods. While no statistically significant differences were observed in consumer evaluations between the two cooking methods, notable disparities emerged in the consumer assessments of specific muscle cuts. Notably, the Rectus femoris muscle received the highest ratings (p < 0.05) among other evaluated muscles. The utilization of Solid-Phase Microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) methods for the analysis of volatile “marker compounds” in beef proved effective in highlighting significant differences in flavor compound classes between cooking methods, and these differed between muscles. The main effect was of the cooking method with stewed beef aroma having approximately 39× more dimethyl trisulphide, 9× more dimethyl disulphide, 7× more pentanal, 3× more hexanal, and twice as much benzaldehyde and 2-methylthiophene. Dimethyldisulphide, dimethyltrisulphide, hexanal, and heptanal, therefore, emerged as characteristic volatile compounds associated with the stewing cooking technique, suggesting their potential as markers for lipid and other oxidation reactions. This work indicates that certain lipid oxidation compounds, Strecker aldehydes, and sulfur compounds can be markers for the undesirable and/or desirable flavors of cooked beef, but that this depends on the cooking method chosen. It shows that flavor differences may be understood through the analysis of volatile flavor compounds in association with palatability and other chemical measurements.

SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages

Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation. The descriptive sensory analysis demonstrated changes in aroma attributes during storage, transitioning from roasted sesame and nutty aromas to fermented and green aromas. Physicochemical analysis showed deepening color, intensified lipid oxidation, decreased levels of bioactive components, increased particle aggregation, and deteriorated flowability over 63 days at 40 °C. Gas chromatography-olfactometry-mass spectrometry identified 37 aroma-active compounds, with pyrazines, aldehydes, and phenols identified as the major constituents. Partial least squares regression analysis revealed 2-ethyl-3-methyl-pyrazine, 2-methoxy-4-vinylphenol, and benzaldehyde as key aroma-active compounds contributing significantly to the distinctive aromas “roasted nut and roasted sesame” found in SP. Conversely, hexanal and dimethyl disulfide emerged as potential markers of undesirable aromas in SP, including “rancid, green, and fermented”. These findings provide insights into SP changes during storage, which is vital for preservation and quality enhancement strategies.

Unraveling redox pathways of the disulfide bond in dimethyl disulfide: Ab initio modeling.

In cellular environments, the reduction of disulfide bonds is pivotal for protein folding and synthesis. However, the intricate enzymatic mechanisms governing this process remain poorly understood. This study addresses this gap by investigating a disulfide bridge reduction reaction, serving as a model for comprehending electron and proton transfer in biological systems. Six potential mechanisms for reducing the dimethyl disulfide (DMDS) bridge through electron and proton capture were explored. Thermodynamic and kinetic analyses elucidated the sequence of proton and electron addition. MD-PMM, a method that combines molecular dynamics simulations and quantum-chemical calculations, was employed to compute the redox potential of the mechanism. This research provides valuable insights into the mechanisms and redox potentials involved in disulfide bridge reduction within proteins, offering an understanding of phenomena that are challenging to explore experimentally. All calculations used the Gaussian 09 software package at the MP2/6-311 + g(d,p) theory level. Visualization of the molecular orbitals and electron densities was conducted using Gaussview6. Molecular dynamics simulations were performed using GROMACS with the CHARMM36 force field. The PyMM program (Python Program for QM/MM Simulations Based on the Perturbed Matrix Method) is used to apply the Perturbed Matrix Method to MD simulations.

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the E-nose analysis. Organic acids and amino acids were quantified, and their association with the E-tongues analysis was explored. A total of 73 volatile compounds were identified, with diallyl sulfide and dimethyl disulfide being the primary sulfides responsible for the unpleasant flavor in radish. Compared to other varieties, cherry radishes boast a significantly higher concentration of allyl isothiocyanate, which likely contributes to their characteristic radish flavor. Moreover, oxalic acid was identified as the most abundant organic acid in radish, accounting for over 97% of its content, followed by malic acid and succinic acid. In conclusion, the distinct flavor and taste characteristics of different radish varieties partially explain their suitability for diverse culinary preferences.

Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel

Abstract This study delves into the alterations in lipids and major flavor compounds occurring throughout various drying stages (raw fish, dry-cured for 4 d, 8 d, and 12 d) of dry-cured Spanish mackerel (DCSM) and elucidates the mechanism behind their formation. The findings exhibit a notable reduction in phospholipid (PL), triacylglycerol (TAG), heptanal, t-2-hexenal, and dimethyl disulfide contents in the samples observed four days before processing. The peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) witnessed a significant surge after 4-8 days, concomitant with the generation of numerous volatile compounds, encompassing alcohols, aldehydes, and ketones. Substantial quantities of 2-methylbutyraldehyde, thiazole, butyl acetate, and trimethylpyrazine emerged during the 8-12 days processing phase. Furthermore, C18:1n-9, C20:5n-3, and C22:6n-3 demonstrated noteworthy correlations with the development of 21 compounds. Principal Component Analysis (PCA), grounded in lipid and volatile compound content, adeptly classified the DCSM drying process into lipolysis and flavor preparation (0-4 d), lipid oxidation and flavor formation (4-8 d), and maturation (8-12 d). The ripening stage played a crucial role in shaping the comprehensive flavor profile. This study offers valuable insights to enhance the traditional DCSM flavor processing and regulation.

Synthesis of (Furyl)Methyl Disulfides via Tandem Reaction of Conjugated Ene-Yne-Ketones with Acetyl-Masked Disulfide Nucleophiles.

In this study, we outline a general method for the construction of various (furyl)methyl disulfides from acetyl-masked disulfide nucleophiles and ene-yne-ketones. This protocol is feathered by metal-free, simple experimental conditions, high efficiency, and scalable potential, which make it attractive and practical.

GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods.

Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried Hypsizygus marmoreus of different drying methods, including hot air drying (HAD), heat pump drying (HPD), heated freeze-drying (HFD), and unheated freeze-drying (UFD). A total of 116 signal peaks corresponding to 96 volatile compounds were identified, including 25 esters, 24 aldehydes, 23 alcohols, 13 ketones, 10 heterocyclic compounds, 8 carboxylic acids, 7 terpenes, 3 sulfur-containing compounds, 2 nitrogen-containing compounds, and 1 aromatic hydrocarbon. The total content of volatile compounds in H. marmoreus dried by the four methods, from highest to lowest, was as follows: HAD, HPD, HFD, and UFD. The main volatile compounds included carboxylic acids, alcohols, esters, and aldehydes. Comparing the peak intensities of volatile compounds in dried H. marmoreus using different drying methods, it was found that the synthesis of esters, aldehydes, and terpenes increased under hot drying methods such as HAD and HPD, while the synthesis of compounds containing sulfur and nitrogen increased under freeze-drying methods such as HFD and UFD. Nine common key characteristic flavor compounds of dried H. marmoreus were screened using relative odor activity values (ROAV > 1), including ethyl 3-methylbutanoate, acetic acid, 2-methylbutanal, propanal, methyl 2-propenyl sulfate, trimethylamine, 3-octanone, acetaldehide, and thiophene. In the odor description of volatile compounds with ROAV > 0.1, it was found that important flavor components such as trimethylamine, 3-octanone, (E)-2-octenal, and dimethyl disulfide are related to the aroma of seafood. Their ROAV order is HFD > UFD > HPD > HAD, indicating that H. marmoreus using the HFD method have the strongest seafood flavor. The research findings provide theoretical guidance for selecting drying methods and refining the processing of H. marmoreus.

Single atom dispersed tungsten disulfide (WS2) based nanosensors for VOCs detection related to decomposed humans in disaster events

Locating and recovering the victims as a result of disaster events is extremely challenging due to vast search areas, hazardous nature of destroyed infrastructure, and large number of potential victims. An effective avenue for the victim’s detection is through the sensing of human-specific volatile organic compounds (VOCs) emitted both in life and in death. Motivated by this, we employed first principles density functional theory (DFT) calculations to study the sensing properties of pristine, vacancy-induced and single atom dispersed tungsten disulfide (WS2) monolayers towards 11 specific VOCs associated with decomposing humans. We found that pristine, and vacancy-induced WS2 weakly adsorbed the selected VOCs with adsorption energies (Eads) between −0.26 to −0.76 eV. However, the incorporation of selected single atoms of Co, Fe, Nb, and Ni in WS2 improved the sensing properties tremendously. In particular, Nb-WS2 adsorbed the incident VOCs with Eads values of −1.89, −209, −1.43, −0.94, −2.08, −1.57, −1.44, −1.47, −1.70, −1.03, and −2.14 eV for 2-Butanone, benzaldehyde, butanol, heptane, hexanal, methylamine, dimethyl disulfide, dimethyl trisulfide, pyridine, octane, and toluene, respectively, which are ideal for efficient sensing mechanism. Appropriate adsorptions were coupled with the measurable changes in the electronic properties (band gaps) of Nb-WS2, which is essential for proficient sensing. Charge transfer analysis, electro localization functions, electrostatic potentials, and work function calculations further authenticated the sensing propensities of single atom dispersed WS2. Finally, Langmuir adsorption model was employed to explore the sensing at diverse pressure and temperature settings. We believe that these results will help for the development of highly efficient nanosensors for the detection of VOCs related to decomposed humans in mass disaster events. This will increase the detection ability and the chance of locating these victims.

Discontinuous Atmospheric Pressure Interface in-Trap Single Photon Ionization Ion Trap Mass Spectrometry (DAPI in-Trap SPI ITMS)

A compact in-trap single photon ionization (SPI) system, termed discontinuous atmospheric pressure interface (DAPI) ion trap mass spectrometry (ITMS), for the rapid determination of trace volatile organic compounds (VOCs). DAPI enables the maintenance of high analyte pressure in the SPI source while preserving the vacuum. Utilizing vacuum ultraviolet (VUV) lamp as the ion source, we ionize the analyte within an enclosed miniature 3D ion trap for efficient analysis. Experimental findings demonstrate that the system achieves a mass resolution of less than 0.5 atomic mass units for full width at half maxima (FWHM), providing unit resolution. For the response for benzene, the system achieves almost instantaneous response, with rise and fall times of only 2 s, which is a significant advantage compared to the membrane inlet (MI) approach necessary for on-site detection. Additionally, tandem mass spectrometry (MS/MS) with unit m/z isolation window was achieved and resolved dimethyl disulfide and phenol with similar molecular weights. Our results demonstrate that the system provides excellent performance and we anticipate its application in rapidly determining VOCs.

Adsorption Mechanism and Regeneration Performance of Calcined Zeolites for Hydrogen Sulfide and Its Application.

Hydrogen sulfide (H2S) is a very toxic, acidic, and odorous gas. In this study, a calcined zeolite was used to investigate the adsorption performance of H2S. Among particle size, calcination temperature and time calcination temperature and time had significant effects on the adsorption capacity of H2S on the zeolite. The optimal calcination conditions for the zeolite were 332 °C, 1.8 h, and 10-20 mm size, and the maximum adsorption capacity of H2S was approximately 6219 mg kg-1. Calcination could broaden the channels, remove the adsorbed gases and impurities on the surface of zeolites, and increase the average pore size and point of zero net charge. As the zeolite adsorbed to saturation, it could be regenerated at the temperatures between 200 and 350 °C for 0.5 h. Compared with the natural zeolite, the adsorption capacities of dimethyl disulfide, dimethyl sulfide, toluene, CH3SH, CS2, CO2, and H2S were significantly higher on the calcined zeolite, while the adsorption capacity of CH4 was lower on the calcined zeolite. A gas treatment system by a temperature swing adsorption-regeneration process on honeycomb rotors with calcined zeolites was proposed. These findings are helpful for developing techniques for removing gas pollutants such as volatile sulfur compounds and volatile organic compounds to purify biogas and to limited toxic concentrations in the working environment.

9-chloro-5,9-dienoic and other fatty acids from marine sponge <i>Penares</i> sp.

The fatty acids and their ethyl esters from an extract of a sponge Penares sp. (South China Sea) were fractionated by high-performance liquid chromatography and analyzed by gas chromatography-mass spectrometry using pyrrolidine, 4,4-dimethyloxazoline, dimethyl disulfide, and hydrogenated derivatives. In some cases, 1Н and 13С NMR spectroscopy was applied for the structural analysis of fatty acids. 71 С12–С28 acids, including 12 new compounds, were found. The new compounds were shown to be (5Z,9Z)-9-chloro-24-methy-5,9-pentacosadienoic, (5Z,9Z)-9-chloro-25-methyl-5,9-hexacosadienoic, (5Z,9Z)-9-chloro-24-methyl-5,9-hexacosadienoic, (5Z,9Z)-9-chloro-25-methyl-5,9-heptacosadienoic, 6-chloro-20-methyl-4-heneicosenoic, 6-chloro-19-methyl-4-heneicosenoic, 6-chloro-20-methyl-4-docosenoic, cis-17,18-methylene-tetracosanoic, 16,21-dimethyldocosanoic, 18,23-dimethyltetracosanoic, 16,18,22-trimethyltricosanoic, and 18,20,24-trimethylpentacosanoic acids. It was shown that the characteristic features of the fatty acid mixture were a high level of constituents with monomethylated chains (over 50%) and the nearly total substitution of common demospongic acids for their chloro-derivatives, previously unknown (5Z,9Z)-9-chloro-5,9-dienoic acids. The presence of analogous structural fragments in the fatty acids from Penares sp. and in some biologically active secondary metabolites from Penares sponges was discussed. The results of this work may be used for the structural, comparative and biosynthetic studies of marine lipids.

Analysis of Three Dimethyl Sulfides in Freshwater Lakes Using Headspace Solid-Phase Microextraction-Gas Chromatography with Flame Photometric Detection

Dimethyl sulfides are ubiquitous odorous substances in eutrophic freshwater bodies. In this study, a simple headspace solid-phase microextraction-gas chromatography-flame photometric detection method was developed to detect three representative algal-derived dimethyl sulfides in freshwater lake water samples: dimethyl monosulfide (DMS), dimethyl disulfide (DMDS), and dimethyl trisulfide (DMTS). The effects of extraction fiber, temperature, pH, ionic strength, and sample volume were investigated orthogonally, and the optimized method was applied to analyze surface water samples from Lake Ulansuhai in Inner Mongolia, China. Optimal extraction was obtained with a 50/30 µm DVB/CAR/PDMS extraction fiber, 20% ion concentration, 87 min extraction time, and 50 °C extraction temperature. The correlation coefficients of the standardized working curves for DMS, DMDS, and DMTS were 0.9967, 0.9907, and 0.9994, respectively, indicating good linear relationships. Limits of detection were in the nanogram range, and the recoveries of the spiked standards for DMS, DMDS, and DMTS were 97.22~99.07%, 93.39~99.34%, and 91.17~99.25%, with relative standard deviations of 5.18~5.94%, 3.08~6.25%, and 2.56~5.47%, respectively. This method is stable and reliable, and can be used for the determination of volatile sulfides in freshwater lake water.

Comparative investigation of the bulk and electronic properties of dimethyl disulphide adsorbed indium doped zigzag graphene nanoribbon: A DFT Study

For the purpose of understanding the adsorption process using the density functional theory method, the bulk and electronic properties of the complex consisting of dimethyl disulphide (C2H6S2) and indium doped zigzag graphene nanoribbon are investigated. Also, a comparison with the electronic and bulk characteristics of indium-doped zigzag graphene nanoribbon is made with molecule adsorbed zigzag graphene nanoribbon. Following complete geometric optimization, the electronic and bulk characteristics are calculated. The stated complex’s structural changes exhibit observable differences, prompting further research based on its electronic properties. Calculating the complex’s various electronic properties reveals that it possesses semi metallic behavior.

Copper doped UiO-66@TiO2 heterojunction for highly efficient photodegradation of odors in broiler houses

Odor pollutants produced by broiler houses can significantly impact the quality of the life of residents and the ecological environment, so it is crucial to explore odor purification technologies. In this study, a defect-rich CuUiO-66@TiO2 photocatalyst was successfully synthesized for the photocatalytic degradation of five typical odors in broiler houses. CuUiO-66 and TiO2 in a 1:3 ratio was the most effective in removing odors, capable of removing 99% of methyl mercaptan, 99% of dimethyl sulfide, 99% of dimethyl disulphide, 86.47% of toluene and 63.09% of ethyl acetate in 60 min. After five cycles degradation, the photocatalyst can remain the crystal structure and keep the photocatalytic degradation rate at 95.2% of methyl mercaptan. Furthermore, the proposed mechanisms for the removal of five odors by CU1T3 have been discussed. Therefore, this study has developed a highly efficient photocatalyst that can effectively eliminate odors emitted from broiler houses. This is a promising solution to address the challenges of odor treatment in the near future.

Gas-Phase Reactivity of Quinoline-Based Singlet Oxenium Cations.

Isomeric quinolyloxenium cations were generated in the gas phase in an ion trap mass spectrometer to explore their reactions. The structures of some products were identified via collision-activated dissociation experiments involving model compounds to demonstrate that they have the expected heavy atom connectivity. The lack of radical reactions suggests that the cations have closed-shell singlet electronic ground states. Calculations (CASPT2/CASSCF(16,14)/cc-pVTZ//CASSCF(16,14)/cc-pVTZ) predict that their closed-shell singlet (1A') ground states are lower in energy by ca. 25 kcal mol-1 than their lowest-lying excited states. All cations are reactive toward dimethyl disulfide, dimethyl sulfide, and allyl iodide and most toward water and moderately reactive toward cyclohexane, reflecting their strongly electrophilic nature. They form adducts with nucleophiles in exothermic reactions (ca. 50 kcal mol-1 for dimethyl sulfide) that can fragment or be stabilized via IR emission. Most water adducts spontaneously isomerize to lower-energy tautomers. The nucleophiles preferentially add to those carbon atoms in the benzene ring that have the greatest positive charge (but not the carbonyl carbon). The cations react with cyclohexane via hydride abstraction by the oxygen atom. This is the only reaction that initially involves the oxygen atom and hence reflects the formally positively charged, monovalent oxygen atom in these cations.

Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy.

This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography-ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The results showed that the combined use of the E-nose and E-tongue could effectively identify different kinds of sauced pork. A total of 52 volatile flavor compounds were identified, with aldehydes being the main flavor compounds in sauced pork. The relative odor activity value (ROAV) showed that seven key volatile compounds, including 2-methylbutanal, 2-ethyl-3, 5-dimethylpyrazine, 3-octanone, ethyl 3-methylbutanoate, dimethyl disulfide, 2,3-butanedione, and heptane, contributed the most to the flavor of sauced pork (ROAV ≥1). Multivariate data analysis showed that 13 volatile compounds with the variable importance in projection (VIP) values > 1 could be used as flavor markers to distinguish six kinds of sauced pork. Pearson correlation analysis revealed a significant link between the E-nose sensor and alcohols, aldehydes, terpenes, esters, and hetero-cycle compounds. The results of the current study provide insights into the volatile flavor compounds and tastes of sauced pork. Additionally, intelligent sensory technologies can be a promising tool for discriminating different types of sauced pork.

Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate.

This study investigated the changes in colour, amino acids, and volatile flavour compounds in the enzymatic hydrolysates of chicken carcasses containing different types and amounts of reducing sugars (xylose, arabinose, glucose, and fructose), so as to develop a chicken-based flavouring agent. Before heat treatment at 100 °C for 60 min, the chosen reducing sugars were separately added to the chicken carcass hydrolysate at its natural pH. Pentoses decreased pH more significantly than hexoses in the chicken carcass hydrolysate. The browning degree followed the pattern of pH decline, as pentoses caused more intense browning than hexoses, with xylose dosage having the greatest effect on the colour changes (ΔE). Fructose addition notably reduced free amino acids (FAAs) and cystine contents. Furthermore, phenylalanine decreased with increasing dosages of arabinose, xylose, and fructose. Glutamic acid content decreased significantly with fructose addition but showed insignificant changes with xylose. At the same dosage, the addition of pentoses resulted in the production of more sulphur-containing volatile compounds like methional, 2-[(methylthio) methyl] furan, and dimethyl disulphide than hexoses. Methional and furfural, which provide a roasted, savoury flavour, were produced by adding more xylose. Heat treatment with xylose also removed hexanal, the main off-odourant.

Delafossite CuGaO2-Based Chemiresistive Sensor for Sensitive and Selective Detection of Dimethyl Disulfide.

Dimethyl disulfide (DMDS) is a common odor pollutant with an extremely low olfactory threshold. Highly sensitive and selective detection of DMDS in ambient humid air background, by metal oxide semiconductor (MOS) sensors, is highly desirable to address the increased public concern for health risk. However, it has still been a critical challenge up to now. Herein, p-type delafossite CuGaO2 has been proposed as a promising DMDS sensing material owing to its striking hydrophobicity (revealed by water contact angle measurement) and excellent partial catalytic oxidation properties (indicated by mass spectroscopy). The present CuGaO2 sensor shows a selective DMDS response, with satisfied humidity resistance performance and long-term stability at a relatively low operation temperature of 140 °C. An ultrahigh response of 100 to 10 ppm DMDS and a low limit of detection of 3.3 ppb could be achieved via a pulsed temperature modulation strategy. A smart sensing system based on a CuGaO2 sensor has been developed, which could precisely monitor DMDS vapor in ambient humid air, even with the presence of multiple interfering gases, demonstrating the practical application capability of MOS sensors for environmental odor monitoring.

In vitro biological control of Pyrrhoderma noxium using volatile compounds produced by termite gut-associated streptomycetes.

Pyrrhoderma noxium is a plant pathogen that causes economic losses in agricultural and forestry industries, including significant destruction to amenity trees within the city of Brisbane in Australia. Use of chemical control agents are restricted in public areas, there is therefore an urgent need to investigate biological control approaches. Members of the phylum Actinomycetota, commonly known as actinomycetes, are known for their industrially important secondary metabolites including antifungal agents. They have proven to be ideal candidates to produce environmentally friendly compounds including the volatile organic compounds (VOCs) which can be used as biofumigants. Different Streptomyces species (n=15) previously isolated from the guts of termites and stored in the University of the Sunshine Coast'sMicrobial Library were tested for their antifungal VOCs against Pyrrhoderma noxium. Fourteen of them were found to display inhibition (39.39-100%) to the mycelial development of the pathogen. Strongest antifungal activity displaying isolates USC-592, USC-595, USC-6910 and USC-6928 against the pathogen were selected for further investigations. Their VOCs were also found to have plant growth promotional activity observed for Arabidopsis thaliana with an increase of root length (22-36%) and shoot length (26-57%). The chlorophyll content of the test plant had a slight increase of 11.8% as well. Identified VOCs included geosmin, 2-methylisoborneol, 2-methylbutyrate, methylene cyclopentane, β-pinene, dimethyl disulfide, ethyl isovalerate, methoxyphenyl-oxime and α-pinene. Additionally, all 15 Streptomyces isolates were found to produce siderophores and indole acetic acid as well as the enzyme chitinase which is known to break down the fungal cell wall. Findings indicate that termite gut-associated streptomycetes might be used to control Pyrrhoderma noxium by utilizing their wide range of inhibitory mechanisms.

Volatilomic signatures of different strains of Helicobacter pylori.

Helicobacter pylori (H. pylori) infection is the most extensively studied risk factor for gastric cancer. As with any bacteria, H. pylori will release distinctive odors that result from an emission of volatile metabolic byproducts in unique combinations and proportions. Effectively capturing and identifying these volatiles can pave the way for the development of innovative and non-invasive diagnostic methods for determining infection. Here we characterize the H. pylori volatilomic signature, pinpoint potential biomarkers of its presence, and evaluate the variability of volatilomic signatures between different H. pylori isolates. Using needle trap extraction, volatiles in the headspace above H. pylori cultures were collected and, following thermal desorption at 290°C in a splitless mode, were analyzed using gas chromatography-mass spectrometry. The resulting volatilomic signatures of H. pylori cultures were compared to those obtained from an analysis of the volatiles in the headspace above the cultivating medium only. Amongst the volatiles detected, 21 showed consistent differences between the bacteria cultures and the cultivation medium, with 11 compounds being elevated and 10 showing decreased levels in the culture's headspace. The 11 elevated volatiles are four ketones (2-pentanone, 5-methyl-3-heptanone, 2-heptanone, and 2-nonanone), three alcohols (2-methyl-1-propanol, 3-methyl-1-butanol, and 1 butanol), one aromatic (styrene), one aldehyde (2-ethyl-hexanal), one hydrocarbon (n-octane), and one sulfur compound (dimethyl disulfide). The 10 volatiles with lower levels in the headspace of the cultures are four aldehydes (2-methylpropanal, benzaldehyde, 3-methylbutanal, and butanal), two heterocyclic compounds (2-ethylfuran and 2-pentylfuran), one ketone (2-butanone), one aromatic (benzene), one alcohol (2-butanol) and bromodichloromethane. Of the volatile species showing increased levels, the highest emissions are found to be for 3-methyl-1-butanol, 1-butanol and dimethyl disulfide. Qualitative variations in their emissions from the different isolates was observed. The volatiles emitted by H. pylori provide a characteristic volatilome signature that has the potential of being developed as a tool for monitoring infections caused by this pathogen. Furthermore, using the volatilome signature, we are able to differentiate different isolates of H. pylori. However, the volatiles also represent potential confounders for the recognition of gastric cancer volatile markers.