Ethyl Hexadecanoate Research Articles

Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis

Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study, sensory analysis could clearly distinguish 5 types spirits, and had been validated through quantitative targeted flavoromics analysis. Consequently, 44 potential differential markers between 5 types spirits were screened. Among, 34 definite differential markers were further confirmed to be highly correlated with target sensory attributes and could effectively distinguish types of spirits. Ultimately, 14 key differential markers (including 2-methylbutane, linalool, acetaldehyde, d-limonene, β-myrcene, phenylethyl alcohol, phenethyl acetate, heptyl formate, ethyl octanoate, ethyl decanoate, ethyl pentanoate, ethyl hexanoate, hexanoic acid, and ethyl hexadecanoate) could reveal the chemical sources of spirit sensory and serve as targets for identifying different types of spirits. Overall, the results of flavoromic characterization of 5 types spirits provided a significant step forwards in understanding of differentiation of spirits by sensory coupled with quantitative, and statistical analysis

Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS

By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0–20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB exhibited more kinds of long chain esters, higher concentration of acetals, and reduced furfural content. The process of cellaring can enhance the aged, sweet, and fruity aroma of BFB. 16 flavor compounds, including 1,1-diethoxyethane, ethyl dodecanoate, and ethyl hexadecanoate, can be used as markers for vintage BFB, and electronic sensory technology was capable of discerning BFB in different years. The results of redundancy analysis (RDA) showed a positive correlation between metals and aldehydes, esters, and ketones, while indicating a negative correlation with acids and alcohols. Al, Fe, and Ca underwent the most significant changes during storage period, and they were positively correlated with differential substances, such as benzaldehyde, vanillin, ethyl isovalerate, and ethyl palmitate (P < 0.01).

Unveiling the dynamic microbial succession and metabolic characteristics during traditional fermentation of hainan shanlan rice wine

The objective of this study was to reveal the microbial succession and metabolic characteristics during traditional fermentation of Hainan Shanlan rice wine (HSRW). Correlations between core microorganisms and key metabolites were explored. Four bacterial genera (Pediococcus, Levilactobacillus, Pantoea and Limosilactobacillus) and 3 fungal genera (Saccharomyces, Rhizopus, and Saccharomycopsis) were the dominant in HSRW. Alcohols, esters and organic acids were the main metabolites in the HSRW. 2-Ethyl-1-hexanol, dimethylsilanediol, pentaethylene glycol, ethyl hexadecanoate, ethyl tetradecanoate and (E)-9-octadecenoic acid ethyl ester were identified as the characteristic volatile flavor compounds. Malic acid and lactic acid were the primary organic acids. Spearman correlation analysis revealed that Levilactobacillus and Pediococcus were the core functional microorganisms and exhibited significant associations with key metabolites. This study provides a scientific and practical foundation for elucidating the potential value of core functional microorganisms and for the development of Directed Vat Set in the industrial prodution of HSRW.

Herbivore induced fruit volatiles guide the solitary tephritid endoparasitoid Diachasmimorpha longicaudata (Hymenoptera: Braconidae) in selecting an oviposition substrate.

Oviposition in a generalist parasitoid is a complex process that involves interactions among its host, host plant, and spatiotemporal environment. Our study was aimed at exploring the ability of a generalist parasitic wasp, Diachasmimorpha longicaudata (Ashmead) (Hymenoptera: Braconidae), in perceiving odor cues from its host insect [Oriental fruit fly Bactrocera dorsalis (Hendel, Diptera: Tephritidae)] in infested mango fruits. A series of experiments involving behavioral and electrophysiological studies suggest that D. longicaudata is able to distinguish host infested fruit volatiles from uninfested. Additionally, we found that D. longicaudata can distinguish between high and low-level infestations using specific cues emanating from fruits. Coupled gas chromatography-electroantennographic detection (GC-EAD) and gas chromatography-mass spectrometry (GC-MS) analysis of infested mango fruit head space volatiles identified compounds such as ethyl butanoate, ethyl 3-hydroxybutyrate, β-myrcene, trans-β-ocimene, allo-ocimene, ethyl octanoate, ethyl-α-toulate, β-elemene, β-caryophyllene, humulene, caryophyllene oxide, ethyl dodecanoate, ethyl hexadecanoate, 2-furancarboxylic acid, 3-hydroxy-2-methyl-4-pyrone, and phenethyl alcohol emanated from three different host treatments with different levels of larval infestation which elicited antennal responses in D. longicaudata. We suggest that these cues might play a significant role in attracting D. longicaudata in the field.

Characterization of empty cup aroma in Soy sauce aroma type Baijiu by vacuum assisted sorbent extraction

The empty cup aroma is a typical feature of soy sauce aroma type baijiu (SSB). Herein, a novel method based on vacuum-assisted sorbent extraction (VASE) combined with gas chromatography–mass spectrometry (GC–MS) was established for research on volatile compounds in empty cup of SSB. A total of 81 compounds were identified in the empty cup aroma of 8 SSB samples, involving 27 common compounds, and lactic acid was found to have the highest content. High-performance liquid chromatography (HPLC) combined with a chiral column was used to accurately conduct quantitative analysis of L-lactic acid and D-lactic acid, and it was found that the contents of D-lactic acid in all of the 8 SSB empty cup were higher than L-lactic acid. A total of 8 different SSB samples could be distinguished by principal component analysis (PCA) and heatmap analysis, and 7 compounds including L-lactic acid, D-lactic acid, ethyl hexadecanoate, benzeneacetic acid, acetic acid, 1,2-propanediol, hexanoic acid were selected as potential markers of empty cup aroma due to their high variable importance in projection (VIP) values (VIP >1.0).

Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation

Low-temperature fermentation is considered to enrich the aroma of wine. The metabolism of Saccharomyces cerevisiae responding to low temperatures is intricate and this complexity is further enhanced by various strains and culture media. However, the real effects of low-temperature fermentation on yeast metabolism are unclear. Aiming to clarify the yeast-derived metabolite formation in a low-temperature winemaking range, fermentations were performed at 10, 15, and 20 °C, using five wine yeast strains in two media respectively. Tolerance toward low temperatures and metabolite compositions (including basic chemical compositions and volatile aroma compounds) of wine yeasts were analyzed. Results showed that ethanol, ethyl acetate, and ethyl butanoate increased with the temperature decreasing, while acetic acid, phenylethanol, phenylethyl acetate, ethyl decanoate, and ethyl hexadecanoate decreased with decreasing temperature. The linear relationship between fermentation temperature and the formation of ethanol, acetic acid, and phenylethanol might be fundamentally due to the growth changes caused by temperature. The enhanced production of ethyl acetate and ethyl butyrate followed by decreasing temperature probably resulted from low-temperature-stimulated enzymes in metabolic pathways. These findings reveal a typical profile of yeast-derived metabolites at low-temperature fermentation and provide evidence to support the application of low-temperature winemaking in the wine industry.

Isolation and Cytotoxicity Evaluation of Long Chain Bioactive Compounds from Commiphora swynnertonii (Burtt)

Commiphora swynnertonii (Burtt) is a medicinal plant with diverse traditional uses in Tanzania. However, there is limited information on isolation and cytotoxicity properties of bioactive compounds responsible for its pharmacological activities. Hence, this study attempted to isolate and assess toxicity properties of bioactive compounds from its leaves, stem barks and whole root. Isolation of bioactive compounds was done by column chromatography method. There structures were deduced with the aid of NMR and GC-MS data and comparison with spectral data available in the literatures. Cytotoxicity evaluation was done by brine shrimp lethality test (BSLT) method. Chromatographic separation led to isolation of Hexacosane (1), Ethyl octadecanoate (2) and Octacosanol (3) from the leaves; Ethyl pentadecanoate (4) and Hexacosanoic acid (5) from the stem barks and Ethyl tetradecanoate (6), Methyl pentadecanoate (7) and Ethyl hexadecanoate (8) from the whole root. BSLT evaluation revealed that all compounds were non-toxic to brine shrimp larvae (LC50 &gt;100 µg/ml). This study reports the isolation of these compounds for the first time from this plant, moreover, their presence demonstrates the usefulness of C. swynnertonii as a good source of pharmacological active reported compounds which authenticate its diverse uses in traditional medicine. Furthermore, the revealed non-toxic effect of these compoundsshows safety and possibly its traditional use has no cytotoxicity effect. Yet, further studies on toxicity of these compounds are recommended.

The Antimicrobial Activity and Characterization of Bioactive Compounds in Peganum harmala L. Based on HPLC and HS-SPME-GC-MS.

Peganum harmala L. is a perennial herb of the Tribulus family and its aerial parts and seeds can be used as medicine in the traditional medicine of China. However, the differences in chemical components and antibacterial activity between different parts have not been reported. In this study, the chemical composition of the different parts of P. harmala was characterized by high-performance liquid chromatography (HPLC) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The antimicrobial activities of the different parts and some isolated components were also carried out on 12 bacterial strains and phytopathogenic fungi. The HPLC results revealed that the contents of harmine and harmaline in the seeds were higher than that in the aerial parts. A total of 94 volatile organic compounds (VOCs) were tentatively identified by HS-SPME-GC-MS for the first time. The major components were methyl hexadecanoate, p-xylene, octane, (Z)-9-octadecanoate, ethylbenzene, methyl octadecanoate, ethyl hexadecanoate, and methyl tetradecanoate. At the concentration of 800 μg·mL−1, the methanol extracts of seeds showed stronger antimicrobial activities with a wide antimicrobial spectrum, inhibiting Escherichia coli (ATCC 24433), Xanthomonas oryzae (ACCC 11602), and Xanthomonas axonopodis with inhibitory rates of more than 90%. Furthermore, harmine and harmaline showed better antibacterial activities against all the bacteria. These findings indicated that alkaloids from P. harmala could account for antimicrobial activity, which could be used as lead molecules in the development of new antimicrobial drugs.

Cecropia pachystachya Trécul: identification, isolation of secondary metabolites, in silico study of toxicological evaluation and interaction with the enzymes 5-LOX and α-1-antitrypsin

ABSTRACT Cecropia pachystachya Tréc., popularly known as embaúba, belongs to the Cecropiaceae family and is used by the native population in the treatment of bronchitis, asthma, high blood pressure, fever, and as a diuretic. The pharmacological actions including anti-inflammatory, antioxidant, cardiotonic and sedative were previously reported. The objective of this study was to (1) isolate and identify bioactive compounds extracted from the ethanolic extract of C. pachystachya roots (ERCP), as well as (2) verify the affinity of these metabolites with the enzymes 5-lipoxygenase (5-LOX) and α-1-antitrypsin through in silico tests. Isolation and/or identification were performed using GC-MS, HPLC, Infrared (IR), and nuclear magnetic resonance (NMR) techniques. After isolation and identification of the active compounds, these substances were subjected to the in silico investigation that proceeded by performing PreADMET simulations and molecular docking calculations. The bioactive compounds identified were 1-(+)-ascorbic acid 2,6-dihexadecanoate, ethyl hexadecanoate, ethyl (9E,12E)-octadec-9,12-dienoate, ethyl (Z)-octadec-9-enoate and ethyl octadecanoate by GC-MS; chlorogenic acid, catechin, epicatechin, syringaldehyde by HPLC; β-sitosterol, sitostenone, beccaridiol, tormentic acid, lupeol, α- and β-amyrin by classical chromatography, IR, 1H and 13C NMR techniques. The ADMET (absorption, distribution, metabolism, excretion, and toxicity) properties were determined for each bioactive compound. Tormentic acid demonstrated a greater affinity for 5-LOX enzyme while sitostenone demonstrated a higher affinity for the α-1-antitrypsin enzyme. Our findings demonstrated a diverse range of secondary metabolites isolated from C. pachystachya that showed relevant interactions with the enzymes 5-LOX and α-1-antitrypsin. Thus, “embaúba” may be employed in in vivo experimental studies as a form of alternative treatment for chronic lung diseases. Abbreviations: ADT: Autodock Tools; BBB: Blood-brain barrier; CaCo2: Human colonic adenocarcinoma cells; CC: Classic/open Column; TLC: Thin Layer Chromatography; CD40: Differentiation Cluster 40; CENAUREMN: Centro Nordestino de Aplicação e Uso da Ressonância Magnética Nuclear; GC-MS: Gas Chromatography coupled to mass spectrometry; HPLC: High-Perfomance Liquid Chromatography; CYP2C9, CYP2C19, CYP2D6 and CYP3A4: Cytochrome P450 isoenzymes; COPD: Chronic Obstructive Pulmonary Disease; DRX-500: X-Ray Diffraction – 500; ERCP: Ethanolic extract of the roots of C. pachystachya; FAPEPI: Fundação de Amparo à Pesquisa do Piauí; HIA: Human Intestinal Absorption; IR: Infrared; Ki: Inhibition constant; 5-LOX: 5-Lipoxygenase; mM: miliMolar; nM: nanoMolar; OECD423: acute toxic class method; PDB: Protein Data Bank; P-gP: P-glycoprotein; PM2,5: Small inhalable particles 2,5; PPB: Plasm Protein Binding; PreADMET: Prediction Absorption, Distribution, Metabolization, Excretion and Toxicity; NMR: Nuclear Magnetic Resonance; +S9: with metabolic activation; -S9: no metabolic activation; SisGen: Sistema Nacional de Gestão de Patrimônio Genético e do Conhecimento Tradicional Associado; RT: Retention time; TA100: Ames test with TA100 cells line; TA1535: Ames test with cells of the TA1535 cell line; UESPI: State University of Piauí; V79: lung fibroblast cells; ΔG: Gibbs free energy (Kcal/mol); μM: microMolar.

Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry

In this study, HS-SPME/GC–MS based untargeted and targeted flavoromics combing with olfactometry were employed to uncover aroma boundary compositions of five types of commercial barley malts with a wide range of Lovibond (L), including kilned base malts (1.8 L and 3.5 L) and roasted caramel malts (10 L, 60 L, and 120 L). Thirty-two compounds were identified as aroma-active with modified detection frequency (MF) > 50%. 3-Methylbutanal (malty), (2E)-nonenal (fatty, cardboard-like), and 2-furfural (burnt, bready) were recognized as the most influential odorants with MF > 70% in all the malts. After untargeted flavoromics, twenty-eight aromas were retained and quantitated. Furthermore, aroma boundary compositions inside/among malt groups were explored with PLS-DA. Eight aroma markers, 3-methylbutanal, 2-isopropyl-5-methyl-2-hexenal, (2E,4E)-Decadienal, 2-furfual, maltol, 2-acetylpyrrole, phenylacetaldehyde, and ethyl hexadecanoate were shortlisted for aroma boundary compositions regarding to the Lovibond of malts.

Phytochemical Characterization of Extracts from Fagraea Fragrans and Juglans Regia by GC-MS Analysis

Fagraea fragrans and Juglans regia have several therapeutic applications. The present study aimed to analyze the phytochemical compositions of a methanolic crude extract from the stem bark of F. fragrans and an oily liquid from a chloroform extract of seeds of J. regia. Approximately, 220 g of methanolic crude extract (yield = ca. 5%) was obtained from the stem bark of F. fragrans from hot-solvent extraction, and approximately, 45 g of chloroform oily liquid (yield = ca. 1.5%) was obtained from the seeds of J. regia by maceration technique. The phytochemical compositions of these two extracts were analyzed separately by injecting an aliquot of 1.0 μL solution of each extract prepared in hexane to a GC-MS instrument fitted with a DB-5 column of the dimension 50 m × 0.25 mm, i.d., 0.25 μm film thickness. The presence of fourteen components, including fragrant aldehydes and bioactive sterols, was identified in the methanolic crude extract and the presence of eight components, including fatty acids, fatty esters, and γ-tocopherol, was identified in the chloroform oily liquid. For the first time, we report the presence of γ-tocopherol (3.46%), n-hexanoic acid (1.26%), ethyl hexadecanoate (4.70%), ethyl oleate (6.59%), and a high content of ethyl linoleate (29.93%) in this chloroform oily liquid. From this study, we concluded that F. fragrans and J. regia have bioactive compounds of pharmaceutical importance. Therefore, these compounds can be extracted from these plants for therapeutic applications.

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

SummaryThe proteins in the raw materials affect the formation of flavour during fermentation. Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β‐phenylethyl alcohol, 2,4‐dimethyl‐benzaldehyde and ethyl hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcohols, but higher alcohols are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β‐phenylethyl alcohol and its acetate, and the content of β‐phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavour of sweet rice wine, and the flavour quality of sweet rice wine can be enhanced by increasing the prolamin content.

Improved Bio-Oil Quality from Pyrolysis of Pine Biomass in Pressurized Hydrogen

The pyrolysis of pine sawdust was carried out in a fixed bed reactor heated from 30 °C to a maximum of 700 °C in atmospheric nitrogen and pressurized hydrogen (5 MPa). The yield, elemental composition, thermal stability, and composition of the two pyrolysis bio-oils were analyzed and compared. The result shows that the oxygen content of the bio-oil (17.16%) obtained under the hydrogen atmosphere was lower while the heating value (31.40 MJ/kg) was higher than those of bio-oil produced under nitrogen atmosphere. Compounds with a boiling point of less than 200 °C account for 63.21% in the bio-oil at pressurized hydrogen atmosphere, with a proportion 14.69% higher than that of bio-oil at nitrogen atmosphere. Furthermore, the hydrogenation promoted the formation of ethyl hexadecanoate (peak area percentage 19.1%) and ethyl octadecanoate (peak area percentage 15.42%) in the bio-oil. Overall, high pressure of hydrogen improved the bio-oil quality derived from the pyrolysis of pine biomass.

Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju

Yakju, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented yakju can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in yakju, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and nuruk in Korea. One Saccharomyces cerevisiae and three non-Saccharomyces strains were finally screened, and yakju was fermented at 15 °C through mono/co-culture. The analysis of volatile aromatic compounds showed that S. cerevisiae W153 produced 1.5 times more isoamyl alcohol than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of Pichia kudriavzevii N373 also produced 237.7 mg/L of ethyl acetate, whereas Hanseniaspora vineae G818 produced ~11 times greater levels of 2-phenethyl acetate than the control. Alternatively, Wickerhamomyces anomalus A159 produced 95.88 mg/L of ethyl hexadecanoate. During principal component analysis, we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that yakju with unique properties can be prepared using various non-Saccharomyces strains.

Influence of appropriate starter cultures on the sensory qualities and volatiles of fermented broccoli and onion pickles

In addition to the limitations in infrastructure and existing low technologies in most developing countries, lack of experience in applying starter cultures in small-scale operations presents a significant obstacle and an exciting challenge to food technology. In this study, fresh yogurt and baker's yeast were used as appropriate starter cultures for the pickling of broccoli and onion through fermentation as a source of lactic acid bacteria and Saccharomyces cerevisiae. Traditional broccoli and onion pickles produced via preservation in vinegar and salt were used as a control sample. The organoleptic evaluation demonstrated that fermented pickles with fresh yogurt were the best in all sensory attributes and the overall acceptability, followed by pickles fermented with baker's yeast autolysate and control ones. Significant differences in the color parameters were observed between fermented pickles and control. Thirty - two volatile compounds were identified using Gas Chromatography-Mass Spectrometry in the fermented and preserved onion, while 37 constituents were revealed in the fermented and preserved broccoli. Acetic acid, dimethyl disulfide, ethyl butanoate, 2,5-dimethyl thiophene, and 1,3-butanediol were the predominant components in fermented and preserved onion with a quantitative variation. In fermented broccoli, dimethyl disulfide, pentenol and hexenol derivatives, and ethyl hexadecanoate were the most abundant aroma volatiles, while the same pattern was detected in the control sample except for hexenol derivatives. Therefore, the present study opens perspectives for healthier solutions employing appropriate starter cultures as a source of probiotics in the food industry.

In vitro cytotoxic potential of extracts from Aristolochia foetida Kunth against MCF-7 and bMECs cell lines.

The aim of this study was to evaluate the cytotoxic potential of Aristolochia foetida Kunth. Stems and leaves of A. foetida Kunth (Aristolochiaceae) have never been investigated pharmacologically. Recent studies of species of the Aristolochiaceae family found significant cytotoxic activities. Hexane, dichloromethane, ethyl acetate and methanol extracts were analyzed by 1H NMR and GC–MS to know the metabolites in each extract. In GC–MS analysis, the main compounds were methyl hexadecanoate (3); hexadecanoic acid (4); 2-butoxyethyl dodecanoate (9); ethyl hexadecanoate (20); methyl octadeca-9,12,15-trienoate (28) and (9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid (40). The results showed a significant reduction in cell viability of the MCF-7 (breast cancer) cell line caused by organic extracts in a dose-dependent manner. The cytotoxicity activity of the dichloromethane extract from the stems (DSE) showed IC50 values of 45.9 μg/mL and the dichloromethane extract of the leaves (DLE) showed IC50 values of 47.3 μg/mL. DSE and DLE had the highest cytotoxic potential in an in vitro study against the MCF-7 cell line and non-tumor cells obtained from the bovine mammary epithelial (bMECs). DSE and DLE induced a loss in mitochondrial membrane potential (ΔΨm) and can cause cell death by apoptosis through the intrinsic pathway in the MCF-7 cell line. DSE and DLE are cytotoxic in cancer cells and cause late apoptosis. Higher concentrations of DSE and DLE are required to induce a cytotoxic effect in healthy mammary epithelial cells. This is the first report of the dichloromethane extract of A. foetida Kunth that induces late apoptosis in MCF-7 cancer cells and may be a candidate for pharmacological study against breast cancer.

Biocontrol Mechanisms of Trichoderma koningiopsis PSU3-2 against Postharvest Anthracnose of Chili Pepper.

Several mechanisms are involved in the biological control of plant pathogens by the soil-borne Trichoderma spp. fungi. The aim of this study was to characterize a new strain of Trichoderma as a potential biological control agent to control the postharvest anthracnose of chili pepper caused by Colletotrichum gloeosporioides. A total of nine strains of Trichoderma spp. were screened for their antifungal activity using a dual culture assay against C. gloeosporioides. Trichoderma koningiopsis PSU3-2 was shown to be the most effective strain, with a percentage inhibition of 79.57%, which was significantly higher than that of other strains (p < 0.05). In the sealed plate method, T. koningiopsis PSU3-2 suppressed the growth of C. gloeosporioides by 38.33%. Solid-phase microextraction (SPME) was applied to trap volatiles emitted by T. koningiopsis PSU3-2, and the GC/MS profiling revealed the presence of antifungal compounds including azetidine, 2-phenylethanol, and ethyl hexadecanoate. The production of cell-wall-degrading enzymes (CWDEs) was assayed through cell-free culture filtrate (CF) of PSU3-2, and the enzyme activity of chitinase and β-1,3-glucanase was 0.06 and 0.23 U/mL, respectively, significantly higher than that in the control (p < 0.05). Scanning electron microscopy of the mycelium incubated in cell-free CF of T. koningiopsis PSU3-2 showed the abnormal shape of C. gloeosporioides hyphae. Application of T. koningiopsis PSU3-2 by the dipping method significantly reduced the lesion size (p < 0.05) after inoculation with C. gloeosporioides compared to the control, and there was no disease symptom development in T. koningiopsis PSU3-2-treated chili pepper. This study demonstrates that T. koningiopsis PSU3-2 is an effective antagonistic microorganism and a promising biocontrol agent against postharvest anthracnose of chili pepper, acting with multiple mechanisms.

Chemical constituents of Eremomastax speciosa (Hochst.) Cufod leaves and its cytotoxic potential on NIH-3T3 cells

This study aimed at assessing the cytotoxicity of Eremomastax speciosa crude extract on NIH-3T3 fibroblast cell lines and reporting the chemical constituents in the extract. The MTT assay on NIH-3T3 cells showed a significantly lower (p &lt; 0.05) inhibition from E. speciosa (IC50 &gt; 30 µg/mL) compared to cyclohexamide (IC50 &gt; 0.8 µg/mL). This result validates the non-toxicity observed with the use of E. speciosa on normal cells at low to moderate doses. Four compounds were isolated and identified from their EIMS as well as 1D and 2D NMR spectroscopic data namely hydroxyandrographolide (1), stigmasterol glucoside (2), (Z)-4-coumaric acid 4-O-β-D-apiofuranosyl-(1’’→2’)-O-β-D-glucopyranoside (3) and 5-methoxy-4,4′-di-O-methyl- secolariciresinol-9′-monoacetate (4). These compounds are isolated from this species for the first time. Thirteen volatile constituents were detected in the extract using gas chromatography mass spectrometry (GC-MS). Besides 6,10,14-trimethy-2-pentadecanone (12.63%), mostly fatty acid esters were detected in high amounts notably ethyl hexadecanoate (16.00%), ethyl-9,12,15-octadecatrienoate (11.51%) and 9,12-octadecadienoic acid ethyl ester (8.05%). This study revealed many unsaturated fatty acid esters in E. speciosa and is noteworthy that ω-3 and ω-6 fatty acid esters were predominant, hence an added nutritional value to this plant.&#x0D; &#x0D; KEY WORDS: Eremomastax speciosa, Secondary metabolites, NIH-3T3 cytotoxicity, NMR, GC-MS&#x0D; &#x0D; Bull. Chem. Soc. Ethiop. 2020, 34(3), 633-640.&#x0D; DOI: https://dx.doi.org/10.4314/bcse.v34i3.18

Morphoanatomic Study of Jacaranda ulei and Variability of Its Volatile Oils

Jacaranda ulei Bureau & K.Schum., Bignoniaceae, is an evergreen shrub used to treat skin diseases, rheumatism, urinary tract disorders, and dysentery. This study aimed to perform a morphoanatomical study of J. ulei and analyse the composition and chemical variability of the volatile oils from its leaves over 11 months. The identification of the volatile oil components from the leaves was performed by gas chromatography coupled with mass spectrometry (GC-MS). The major chemical components of the volatile oils from the leaves were γ-amorphene (1.3–27.1%), n-heneicosane (0.4–59.5%), ethyl hexadecanoate (0.4–8.1%), eicosane-3-phenyl (0.9–18.5%), squalene (March—66.4%, May—8.3%, August—17.6%, September—0.64%, and November—6.47%), and 9-octadecenamide (50.9% in the June sample). Two clusters were identified: one was characterized by the vegetative period and the other by the flowering period of the species, showing that the chemical compounds of the volatile oils varied according to phenological factors. The anatomical description contributed to the taxonomic identification of the species. This is the first report on the volatile oil obtained from J. ulei

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS.

Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis. A total of 59 major volatile compounds, consisting of 32 esters, 10 alcohols, 2 acids, 5 aldehydes, 3 ketones, 1 hydrocarbon, 1 furan, 2 phenols, and 3 miscellaneous compounds, were identified. From the principal component analysis (PCA) of volatile data, MSJ made by atmospheric distillation showed a clear distinction in volatile compositions compared to that of other samples made by vacuum distillation. Based on PCA of the sensory data determined by a panel of ten judges, MSJ was associated with a large amount of longer chain esters that showed high intensities in bitter taste and yeast/nuruk-related flavor attributes. HYJ, LPJ, and HAJ made with rice as a raw material were associated with lower intensities of the alcohol aroma, while JRJ and OKJ aged in oak barrels were associated with fruit flavor, sweet flavor, and brandy aroma. In the partial least squares regression (PLSR) analysis to see any relationship between volatile and sensory data, longer chain esters like ethyl tetradecanoate, and ethyl hexadecanoate were highly associated with bleach aroma. In contrast, positive correlations were seen with barley aroma and yeast flavor with hexanal, nonanal, benzaldehyde, and 2-methoxy-phenol.