Formation Of Volatile Organic Compounds Research Articles

Effects of 222 nm Germicidal Ultraviolet Light on Aerosol and VOC Formation from Limonene.

Since the 1930s, germicidal ultraviolet (GUV) irradiation has been used indoors to prevent the transmission of airborne diseases, such as tuberculosis and measles. Recently, it has received renewed attention due to the COVID-19 pandemic. While GUV radiation has been shown to be effective in inactivating airborne bacteria and viruses, few studies on the impact of GUV on indoor air quality have been published. In this work, we evaluate the effects of GUV222 (GUV at 222 nm) on the chemistry of a common indoor volatile organic compound (VOC), limonene. We found that the production of O3 by the GUV222 lamps caused the formation of particulate matter (PM) and oxygenated volatile organic compounds (VOCs). We also found that the chemistry proceeds through the ozonolysis of limonene as well as the reaction with secondary OH, and that the presence of GUV light led to observable but small perturbations to this chemistry. Understanding the effects of GUV222 on indoor air quality is important in evaluating the safety of these devices.

Microplastics and volatile organic compounds released from face masks after disinfection: Layers and materials differences

Effective disinfection methods are critical for ensuring the reusability of masks, yet these methods may inadvertently introduce health concerns associated with microplastics (MPs) and volatile organic compounds (VOCs). This study investigated the impact of ultraviolet germicidal irradiation (UVGI) and sodium hypochlorite (NaClO) bleaching on mask filter layers composed of four distinct materials. Our results revealed that UVGI induced more pronounced damage compared to bleaching, leading to the significant release of both MPs and VOCs. After UVGI treatment at conventional disinfection doses, meltblown (MB) fabrics released MPs reaching 864 ± 182 μg/g (92 ± 19 particles/g). For all filter layers, the quantity of released MPs followed the order: MB > HDPE>PU ≈ NW. These MPs were identified as degraded debris from the mask filter layers. The specific VOCs generated varied depending on the material composition. Non-woven (NW) and MB fabrics, both comprised of polypropylene, predominantly produced various branched aliphatic hydrocarbons and their derivative oxides. The cotton-like fabric, composed of high-density polyethylene, primarily emitted different linear aliphatic hydrocarbons and oxygenates. In contrast, the polyurethane filter layer of reusable masks released aromatic compounds, nitrogenous compounds, and their oxidation products. The formation of VOCs was primarily attributed to bond breakage and oxidative damage to the filter structure resulting from the disinfection process. In summary, as UVGI induced higher yields of MPs and VOCs compared to bleaching, the latter would be a safer option for mask disinfection.

How do the main components influence the VOCs emission characteristics and formation pathways during moso bamboo heat treatment?

Bamboo heat treatment will cause plenty of release of volatile organic compounds (VOCs) into the atmosphere which are important precursors for ozone (O3) formation. In this study, dewaxed bamboo was heat-treated at 180 °C for 2 h to investigate the emission characteristics and the formation pathways of VOCs during heat treatment by removing different main components. The results showed that aldehydes (22.61%–57.54%) and esters (14.64%–38.88%) are the primary VOCs released during heat treatment. These compounds mainly originate from the degradation of hemicellulose, lignin, cellulose, and the linkage bonds between them in bamboo. During the bamboo heat treatment, the degradation of CO, CH, and CO bonds in hemicellulose results in the release of 5-hydroxymethylfurfural, 3-furfural, and 1-(+)-ascorbic acid 2,6-dihexadecanoate. The breakage of benzene ring group and the CO and CH bonds of lignin leading to the emission of VOCs including m-Formylphenol, Vanillin, and Syringaldehyde. The degradation of aliphatic CH, CC, and CO bonds in the amorphous region of cellulose contributes to an enhanced release of alcohols, olefins, and alkanes. It is calculated that acids (28.92%–59.47%), esters (10.10%–22.03%) and aldehydes (17.88%–39.91%) released during heat treatment contributed more to Ozone Formation Potential (OFP).

Genetic regulation of volatile production in two melon introgression line collections with contrasting ripening behavior.

The importance of melon aroma in determining fruit quality has been highlighted in recent years. The fruit volatile profile is influenced by the type of fruit ripening. Non-climacteric fruits contain predominantly aldehydes, while climacteric fruits mainly produce esters. Several genes have been described to participate in volatile organic compounds (VOCs) biosynthesis pathways, but knowledge in this area is still incomplete. In this work we analysed the volatile profile of two reciprocal Introgression Line (IL) collections generated from a cross between 'Piel de Sapo' (PS) and 'Védrantais' (VED) melons, differing in their aroma profile and ripening behaviour. SPME GC-MS was performed to identify genes responsible for VOCs formation. More than 1000 QTLs for many volatiles were detected taken together both populations. Introgressions on chromosomes 3, 5, 6, 7 and 8 modified ester-aldehyde balance and were correlated to ripening changes in both genetic backgrounds. Some previously identified QTLs for fruit ripening might be involved in these phenotypes, such as ETHQV8.1 on chromosome 8 and ETHQV6.3 on chromosome 6. PS alleles on chromosomes 2, 6, 10 and 11 were found to increase ester content when introgressed in VED melons. Terpenes showed to be affected by several genomic regions not related to ripening. In addition, several candidate genes have been hypothesized to be responsible for some of the QTLs detected. The analysis of volatile compounds in two reciprocal IL collections has increased our understanding of the relationship between ripening and aroma and offers valuable plant material to improve food quality in melon breeding programs.

Quality evaluation of four Ferula plants and identification of their key volatiles based on non-targeted metabolomics.

Ferula is a traditional, edible, and important medicinal plant with high economic value. The distinction between edible and non-edible Ferula remains unclear. In this study, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) non-targeted metabolomics techniques were used to systematically and comprehensively analyse secondary metabolites in the leaves and roots of four species of Ferula, considering their edibility. A total of 166 leaf volatile organic compounds (VOCs) and 1,079 root metabolites were identified. Additionally, 42 potential VOCs and 62 differential root metabolites were screened to distinguish between edible and non-edible Ferula. Twelve volatile metabolites were specific to F. feurlaeoides, and eight compounds were specific to the three edible Ferula species. The results showed that compounds containing sulphur, aldehydes, and ketones, which produce pungent odours, were the primary sources of the strong odour of Ferula. The root differential metabolites include 13 categories, among which the high concentration group is organic acids, amino acids, terpenoids and fatty acids. The bioactive metabolites and VOCs in the roots exhibited species-specific characteristics. VOCs with various odors were linked to the distribution of root metabolites in both edible and non-edible Ferula plants. The screened root markers may contribute to the formation of characteristic VOCs. This study identified the difference in flavour between edible and non-edible Ferula plants and, for the first time, demonstrated the contribution of the efficacy of Ferula root to the unique flavour of the above-ground parts of Ferula. These results provide a theoretical basis for selecting Ferula for consumption and help evaluate the quality of different species of Ferula. Our findings may facilitate food processing and the further development of Ferula.

Effect of fruiting-related genes on the formation of volatile organic compounds in the mushroom Schizophyllum commune

In fungi, little is known about connections between volatile organic compound (VOC) formation and developmental stages that are amongst others triggered by fruiting-related genes (FRGs). We analysed the volatilomes of Schizophyllum commune during different developmental stages in a variety of FRG-deletion strains and wild-type strains. The deletion strains Δtea1Δtea1, Δwc-2Δwc-2 and Δhom2Δhom2 were unable to develop fruiting bodies, and Δfst4Δfst4 formed only rudimentary fruiting body structures. Early developmental stages of these strains were dominated by esters, including methyl 2-methylbutanoate, ethyl 2-methylbutanoate, isobutyl 2-methylpropionate, and 2-methylbutyl acetate, of which the last three were not found in the headspace (HS) of the wild-type samples. Compared to the wild type, in the HS of hom2con samples, that are able to form fruiting bodies, methyl 2-methylbutanoate was the most abundant substance at early stages (68–81% of the total peak area). In contrast to fruiting body forming strains, Δtea1Δtea1, Δwc-2Δwc-2, Δhom2Δhom2 and Δfst4Δfst4 showed less sesquiterpenes in the HS. However, the sesquiterpenes found in the HS of FRG-deletion strains, namely, (E)-nerolidol, δ-cadinene, L-calamenene, α-bisabolol and β-bisabolene, were not present in hom2con or wild-type strains that mainly formed fruiting bodies and barely mycelium. Several sesquiterpenes, including α-guaiene, chamigrene and γ-gurjunene, were only found in presence of fruiting bodies. Our results show remarkable connections between FRGs, fruiting body development and VOC production in S. commune, especially counting for sesquiterpenes. Future studies are needed to reveal whether FRGs directly regulates VOC formation or indirectly by changing the phenotype.

The potential correlation between microbial communities and flavors in fermented bamboo shoots

As a fermented vegetable, Guangxi fermented bamboo shoot (GFBS) has a unique flavor, which is influenced by microbial communities. However, the relationship between flavor and the core microbiota remains unclear. Therefore, we systematically investigated the microbial community structure and changes in the levels of volatile organic compounds (VOCs) during GFBS fermentation with high-throughput sequencing technology and HS-SPME-GC-MS. As a result, a total of 76 VOCs were detected throughout the fermentation process. Meanwhile, 18 bacterial genera and eight fungal genera were identified, which potentially contributed to the formation of VOCs in GFBS. Among them, Lactobacillus, Paenalcaligenes, Kazachstania, and Geotrichum were closely correlated with key VOCs. Our results provided insight into the microbial community dynamics at different stages of GFBS fermentation, expanding our understanding of the relationship between VOCs and the core microbiota.

Evaluation of different composting systems on an industrial scale as a contribution to the circular economy and its impact on human health

ABSTRACT Due to the production of volatile organic compounds (VOCs), large-scale composting can cause air pollution and occupational health issues. Due to this, it is necessary to determine if the amount generated poses a health risk to plant workers, which can be a starting point for those in charge of composting plant facilities. As a result, the goal of this work is to conduct a thorough analysis of both the physicochemical features and the VOC generation of three large-scale systems. For ten weeks, the three different composting plants were monitored weekly, and VOC identification and quantification were performed using GC-MS gas chromatography. It has been observed that the biggest risk related with VOC formation occurs between the fourth and fifth weeks, when microbial activity is at its peak. Similarly, it has been demonstrated that xylenes and toluene are the ones that are produced in the greatest quantity. Finally, after ten weeks of processing, it was discovered that the material obtained complies with the regulations for the sale of an amendment. Implications: The evaluation and monitoring of the composting processes at an industrial scale is very important, due to the implications they bring. VOCs are produced by the operation of composting facilities with substantial amounts of solid waste, such as the companies in this study. These may pose a health risk to those working in the plants; thus, it is critical to understand where the VOCs occur in the process in order to maintain workers’ occupational health measures. This form of evaluation is rare or nonexistent in Colombia, which is why conducting this type of study is critical, as it will provide crucial input into determining when the highest levels of VOC generation occur. These are the ones that may pose a risk at some point, but with proper occupational safety planning, said risk may be avoided. This work has evaluated three composting systems, with different types of waste and mixtures. According to reports, while composting systems continue to produce VOCs and their generation is unavoidable, the potential risk exists only within the plant. These findings can pave the way for the implementation of public policies that will improve the design and operation of composting plants. There is no specific legislation in Colombia for the design and execution of this sort of technology, which allows the use of organic waste

Fine-tuning the flavor of Tetraselmis chuii by modifying nitrogen supply

Dried Tetraselmis chuii biomass has potential as flavoring agent for the development of plant-based seafood alternatives because of its seafood-like aroma and strong umami taste. Depending on the cultivation conditions, microalgae can adapt their metabolism, resulting in a change in biochemical composition. The aim of this study was to assess if the flavor of T. chuii could be modified by changing the nitrogen (N) supply in the cultivation medium in order to maximize the potential of T. chuii as flavoring agent. The sensory evaluation by a trained panel showed that the T. chuii biomass obtained from N starved cultivation conditions (N-deplete) is characterized by a significantly stronger odor intensity and earthy-like off-odor compared to T. chuii biomass obtained from N sufficient cultivation conditions (N-replete). The analysis of volatile organic compounds (VOCs) using SPME-GC–MS showed that these odor features of N-deplete biomass are attributed to an increased formation of odor-active VOCs including 2,3-butanedione, 3-methylbutanal, 3-methylbutanol and sulfur-containing dimethyl sulfide and dimethyl disulfide. In contrast, the T. chuii N-replete biomass possessed a significantly stronger taste intensity, umami and salty taste compared to the T. chuii N-deplete biomass. The higher umami is attributed to the significantly higher free glutamic acid (Glu) and adenosine monophosphate (AMP) concentrations in N-replete biomass compared to N-deplete biomass. This study illustrates that flavor and palatability of microalgae biomass is strongly affected by cultivating conditions and modifying these conditions can be an important tool in the development of plant-based seafood alternatives.

Production of Volatile Organic Compounds by Ozone Oxidation Chemistry at the South China Sea Surface Microlayer

Ozone (O3) oxidation chemistry on proxy compounds of the sea surface microlayer (SML) generates volatile organic compounds (VOCs) in the atmosphere. To shed light on the proposed significance of this chemistry, we investigated the formation of VOCs through heterogeneous chemistry of O3 (100 ppb) with authentic SML collected from 10 sites in the South China Sea using a reactor coupled to proton transfer reaction–time of flight–mass spectrometry (PTR–TOF–MS) and subsequently identified by off-line techniques. On the basis of the semi-quantitative data of the identified compounds, we estimated the production rates of acetone, acetaldehyde, propanal, hexanal, heptanal, octanal, and nonanal, which correspond to the experimental conditions applied in this study. These results provide a significant update to our understanding of abiotic formation of VOCs in the marine atmosphere, which should be considered in future model studies to properly evaluate the VOC contribution of ozone heterogeneous chemistry with the SML.

Volatilom und Transkriptom des Speisepilzes Agrocybe aegerita

Mushrooms are part of the human diet since time immemorial, appreciated for their nutritional value and especially for their delicious flavors. Hundreds of volatile organic compounds (VOCs) have been identified in fungi contributing to the unique aroma of each species. Generally, studies on mushroom VOCs are carried out with chopped fruiting bodies of more or less one developmental stage. For determine fungal aromas for assessment of the food quality this procedure might be adequate. Nonetheless, for analysis of the biological role of fungal VOCs in context of inter alia VOC biosynthesis or fungal communication this approach can suffer from drawbacks. First of all, damaging fruiting bodies can lead to VOC artefacts due to cell disruption and the occurrence of unnatural enzymatic reactions. Furthermore, fungal VOC profiles are dynamic, changing with ongoing development. For better understanding of the biological function of fungal VOCs it is therefore helpful to know which volatile patterns are characteristic for a certain developmental stage.Against this background, an approach was developed enabling on one hand the cultivation of fungi during different developmental stages, including the growth of fruiting bodies, and on the other hand the non‐invasive analysis of VOCs in the headspace (HS) of fungal cultures. These requirements were complied with modified crystallizing dishes for culture purposes and a HS‐ SPME‐GC‐MS approach to analyze the VOCs. This method was applied to analyze the volatilomes of the dikaryotic strain C. aegerita AAE‐3 and four monokaryotic offspring siblings with different fruiting phenotypes throughout ten life stages. At early stages, in the HS of all tested strains alcohols and ketones, such as oct‐1‐en‐3‐ol, 2‐methylbutan‐1‐ol and cyclopentanone, were the most prominent VOCs. Particularly counting for the dikaryon, the volatilome altered with continued fruiting body development exhibiting remarkable changes during sporulation. Here, sesquiterpenes, especially Δ6‐protoilludene, α‐cubebene and δ‐cadinene, were the most abundant VOCs in the HS of C. aegerita AAE‐3. After sporulation, the amount of sesquiterpenes decreased along with the appearance of other VOCs including octan‐3‐one. In contrast, less VOCs were present in the HS of the monokaryotic strains of which all were as well detectable in the HS of the dikaryon. The changes of the volatilome were the fundament for a subsequent transcriptome analysis aiming to identify enzymes involved in fungal VOC biosynthesis, especially regarding C8 VOC formation, which is, despite the fact that these substances are ubiquitous found in fungi, still barely understood. The transcriptomic study was carried out with seven developmental stages of C. aegerita AAE‐3, which during the volatilome study exhibited interesting volatile patterns. Additionally, fruiting bodies (five stages) and mycelia (seven stages) samples were harvested separately to get further insights about the putative origin of the VOCs observed in the HS of C. aegerita. Combining transcriptome and volatilome data, enzymes putatively involved in the biosynthesis of C8 oxylipins in C. aegerita including lipoxygenases (LOXs), dioxygenases (DOXs), hydroperoxide lyases (HPLs), alcohol dehydrogenases (ADHs) and ene‐ reductases could be identified. Especially the putative DOX AAE3_13098, the putative HPLs AAE3_05330 and AAE3_09203, the putative ADHs AAE3_00054 and AAE3_06559 as well as the putative ene‐reductase AAE3_15349 exhibit remarkable transcriptomic patterns making these enzymes highly interesting for future characterization studies. Furthermore, the study showed that the mycelium is probably the main source for sesquiterpenes observed during sporulation in the HS of C. aegerita AAE‐3 cultures whereas changes in the Cs profile detected in late stages of development are probably due to the activity of enzymes located in the fruiting bodies.

The effect of drying, cell disruption and storage on the sensory properties of Nannochloropsis sp.

Adding microalgae into food could strongly influence the flavor of the final product which is the key factor for consumer acceptation. To assist food processors in the development of tasteful food products containing microalgae, it is necessary to understand the impact of processing and storage on the flavor of freshly harvested microalgae biomass. In this study, the effect of commonly used drying techniques (freeze-drying, spray drying and thin-layer oven drying) and cell disruption (high pressure homogenization) on the sensory quality of fresh Nannochloropsis sp. biomass was investigated. Furthermore, the impact of storage on the flavor properties of intact (non-disrupted) and disrupted Nannochloropsis paste was examined. Sensory evaluation by a trained panel indicated that the flavor of Nannochloropsis was not affected by freeze-drying. Whereas thin-layer oven drying at 60 °C resulted in a strong bitter taste and a musty odor. This odor is positively correlated with volatile organic compounds (VOCs) including Strecker aldehydes that arise from the Strecker degradation in the course of the Maillard reaction. Spray drying reduced the odor intensity and grassy odor of Nannochloropsis which could be attributed to the loss of several VOCs including esters, saturated alcohols and dimethyl sulfide. Furthermore, cell disruption of Nannochloropsis using high pressure homogenization resulted in intense grassy and fish oil odors features due to high amounts of fatty acid-derived unsaturated aldehydes, ketones and alcohols. Finally, dark storage of fresh intact and disrupted Nannochloropsis paste at ambient temperature strongly impacts the volatile profile due to the rapid formation of several VOCs, which negatively impact the palatability of the Nannochloropsis biomass. Our results provide the basis to be applied in downstream food processing of harvested Nannochloropsis biomass in order to maintain or optimize the flavor properties for specific food products.

Metabolic Changes during Sprouting of Rapeseed and Their Consequences for the Volatilome of Cold‐Pressed Oil

AbstractAll the procedures before pressing seeds have a great influence on the flavor of cold‐pressed rapeseed oil. However, the studies on the modification of aroma caused by inappropriate storage leading to sprouting are scarce. Therefore, this study aims to determine the effects of sprouting on the metabolome and volatilome of rapeseed cold‐pressed oil and press cakes. The presence of 56 and 21 nonvolatile metabolites is detected in seeds/press cakes and oil, respectively. Sprouting significantly affects the total contents of all groups of compounds, except sugars. At the same time, 375 volatile organic compounds (VOCs) are detected. The abundance of VOCs in sprouted oil is almost threefold higher compared to control oil, with the biggest contribution of sulfur‐containing compounds (dimethyl sulfide), glucosinolate derivatives (4‐isothiocyanato‐1‐butene), and aldehydes (3‐methylbutanal). A similar tendency is observed in press cake. Moreover, sprouting results in the biggest number of VOCs detected only in this oil (61). The abundance of aroma‐active compounds is much higher in sprouted products compared to corresponding controls, which has a confirmation in sensory analysis. This study shows that simultaneous volatilomics and metabolomics can be used to track the changes in the oil quality caused by the inappropriate storage of seeds. Sprouting leads to metabolic changes in seeds, which intensify the formation of new VOCs and consequently aroma of oils.Practical applications: The results of this study will help to understand the formation of volatile organic compounds (VOCs) during the processing and production of cold‐pressed rapeseed oil. The combination of VOCs with nonvolatile precursors can help to understand the pathways involved in VOCs formation. Moreover, the oil obtained from sprouted seeds is characterized by many VOCs not present in control oil, which can potentially be used to develop tools for quick evaluation if the seeds used for pressing initiated sprouting, which can lead to changes in its sensory quality.

Variations, sources, and effects on ozone formation of VOCs during ozone episodes in 13 cities in China

In recent years, ozone (O3) pollution has worsened in China and contributes frequently to air pollution problems. To support the implementation of coordinated control for ozone and fine particulate matter, it is essential to study the chemical compositions and sources of volatile organic compounds (VOCs), which are the crucial precursor of both ozone and fine particulate matter. In this study, 117 volatile organic compounds were monitored in 13 cities in Beijing-Tianjin-Hebei Urban Agglomeration and Fenwei plain. Concentrations of total volatile organic compounds ranged from 42 to 279 μg/m3 during the monitoring episode. In all 13 cities, alkanes, halogenated hydrocarbons, aromatics and oxygenated volatile organic compounds (OVOCs) were the dominant volatile organic compounds. Contributions of alkanes, halogenated hydrocarbons, aromatics and oxygenated volatile organic compounds to total ozone formation potential (OFP) were 21.7%–32.6%, 21.0%–27.9%, 24.3%–50.8% and 28.6%–52.3%, respectively. Furthermore, the results of source apportionment by positive matrix factorization (PMF) model indicated that solvent usage, gasoline evaporation, vehicle emissions, petrochemical industry and combustion were essential volatile organic compounds sources in 13 cities. Moreover, the sensitivity of ozone production was studied using an Empirical Kinetic Modeling Approach (EKMA) model, and it was found that ozone formation was volatile organic compounds limited in all 13 cities.

Grape Pomace in Ewes Diet Affects Metagenomic Profile, Volatile Compounds and Biogenic Amines Contents of Ripened Cheese

The main objective of this research was to evaluate the development of volatile organic compounds (VOCs) and the accumulation of biogenic amines (BAs) in relation to the dynamic of microbial population composition in fresh and ripened cheese produced from raw milk of ewes fed a diet containing grape pomace (GP+) and fed a standard diet (Ctrl). Genomic DNA was extracted from the cheeses at 2 (T2), 60 (T60), 90 (T90) and 120 (T120) days of ripening and prepared for 16S rRNA-gene sequencing to characterize the cheese microbiota; furthermore, VOCs were determined via solid-phase microextraction combined with gas chromatography-mass spectrometry and biogenic amines by HPLC analyses. Diet did not affect the relative abundance of the main phyla identified, Proteobacteria characterized T2 samples, but the scenario changed during the ripening. At genus level, Pseudomonas, Chryseobacterium and Acinetobacter were the dominant taxa, however, a lower percentage of Pseudomonas was detected in GP+ cheeses. Enterococcus became dominant in ripened cheeses followed in Ctrl cheeses by Lactobacillus and in GP+ cheeses by Lactococcus. The diet affected the development of carboxylic acids and ketones but not of aldehydes. Low levels of esters were identified in all the samples. In total, four biogenic amines were determined in cheeses samples and their levels differed between the two groups and during ripening time. In 60, T90 and T120 GP+ cheeses, a lower amount of 2-phenylethylamine was found compared to Ctrl. Putrescine was detected only in GP+ samples and reached the highest level at 120 days. Conversely, the amount of cadaverine in GP+ samples was invariable during the ripening. The concentration of tyramine in GP+ samples was compared to Ctrl during the ripening. Overall, significant positive correlations between some families of bacteria and the formation of VOCs and BAs were found.

Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins

SummaryLinoleic acid has been shown as a very important precursor for meat flavour and heating parameters may affect the reaction of linoleic acid with free amino acids (FAAs) or myofibrillar proteins (MPs) and the production of volatile organic compounds (VOCs). This study was aimed to identify the VOCs during heating of linoleic acid only or with FAAs and MPs for different times by gas chromatography‐ion mobility spectrometry (GC‐IMS). Reaction systems were set up to simulate meat, and the transformation pathway of VOCs was tracked by GC‐IMS. Finally, sixty‐two VOCs were identified, of which the content of aldehydes, which had the greatest impact on the aroma of meat, reached the peak (15.94%) when heated to 60 min and then decreased. Principal component analysis (PCA) showed that the effect of heating temperature on the flavour of the system was much greater than that of heating time, and heating at 90 °C for 60 min might be considered to obtain the best flavour. The results showed that FAAs played a critical role in the formation of VOCs that were derived from the oxidation and thermal degradation of linoleic acid, controlling the composition of FAAs may further optimise the flavour of processed meat products.

Seasonal variability and source apportionment of non-methane VOCs using PTR-TOF-MS measurements in Delhi, India

Volatile organic compounds (VOCs) are ubiquitous atmospheric constituents and play important roles in tropospheric photochemistry. The real-time chemical characterization of VOCs was carried out in this study using the proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS) at an urban site of Delhi for the complete year of 2019. The average concentrations of total VOCs ranging from m/z 31.02 to 181.12 were 131.3 ± 96, 78.7 ± 47.3, 151.2 ± 83.2, 199.6 ± 101.2 ppbv in the winter, summer, monsoon, and post-monsoon seasons, respectively. The positive matrix factorization (PMF) receptor model on an advanced ME-2 engine was used to perform source apportionment analysis. This analysis reveals two traffic-related factors, two solid-fuel combustion factors, two secondary VOC factors, one biogenic, and one solvent-use factor depending upon the season. The traffic-related emissions mainly comprised of aromatics and simple non-aromatics, contributed about 31% (∼one-third) of the total VOCs measured over the study period. Solid fuel combustion factors consisting of phenols, furans, and nitrogen-containing compounds contributed about 28%, while Secondary VOCs contributed about 31% cumulatively over the study period. The contributions of biogenic sources were significant only during the summer and monsoon seasons. A local source near the sampling site was identified as a solvent-use factor, mainly comprised of ethyl acetate due to the renovation work near the sampling site during monsoon and post-monsoon season. The difference in the profile of primary sources was influenced by the local emissions and regional transport of air masses. Meteorological conditions and planetary boundary layer highly influence the formation of secondary VOCs.

Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation

Wheat-origin microbiota is a critical factor in the assembly of the microbial community during high-temperature Daqu incubation. However, the succession and functional mechanisms of these microbial communities in Daqu are still unclear. This study investigated the shifts in microbiota diversity from the wheat to the end of incubation by the third generation Pacific Biosciences (PacBio) single-molecule, real-time (SMRT) sequencing technology. Results indicated that Staphylococcus, Pantoea, Alternaria, and Mycosphaerella were the dominant genera of wheat-origin microbiota while Bacillus and Thermoascus were the most predominant bacterial and fungal genera of Daqu microbiota, respectively. Metabolite detection revealed that volatile organic compounds (VOCs) changed obviously in different incubation stages and the 7th day to the 15th day of incubation was the critical period for the formation of VOCs. The content of non-VOCs, especially sugars, increased steeply in the first four days of incubation. The network analysis between microbes and metabolites showed that Thermoactinomyces and Staphylococcus had opposite correlations with most non-VOCs. Alternaria and Mycosphaerella had strong positive correlations with fructose. As key functional fungal genera in wheat-origin microbiota, Mycosphaerella, Aspergillus, and Alternaria participated in multiple metabolic pathways (gluconeogenesis I, sucrose degradation III, pentose phosphate pathway, 5-aminoimidazole ribonucleotide biosynthesis I, methyl ketone biosynthesis, and GDP-mannose biosynthesis) at the early stage of incubation, which played an important role in the formation of flavors and succession of microbiota. This work highlighted the shifts and functionality of wheat-origin microbiota in Daqu incubation, which can be a guideline to stabilize Daqu quality by wheat-origin microbiota control.

Photoinduced release of odorous volatile organic compounds from aqueous pollutants: The role of reactive oxygen species in increasing risk during cross-media transformation

Photoinduced volatile organic compounds (VOCs) release from fatty alcohols at the air-water interface, has attracted considerable attention. This paper comprehensively explores the release of odorous VOCs from aqueous micropollutants under photoirradiation, especially in terms of the important role of the reactive oxygen species (ROS) in increased risk by cross-media transformation. The formation and distribution of photoinduced VOCs produced by aqueous benzyl alcohol (BzOH), a common ingredient in personal care products, were monitored in situ by online gas chromatography equipped with mass spectrometry and flame ionization detector (GC–MS/FID). The photoreaction of BzOH followed first-order kinetics with a rate constant of 0.0158/min under air. After 180 min of ultraviolet irradiation, the accumulated output of the gas-phase products benzene and benzaldehyde (BA) reached 3.8 μmol and 2.6 μmol respectively, being approximately 10 times that under nitrogen. According to electron paramagnetic resonance measurements, singlet oxygen mainly promoted the oxidation of BzOH to BA, which was an important intermediate producing benzene via photocleavage. Odorous alicyclic hydrocarbons were also generated through photorearrangement under nitrogen. On the other hand, the Henry's law constants of the main products were much lower than those of BzOH, indicating that the photoproducts would volatilize from the aqueous phase into the gas phase. The odor threshold of gas-phase products decreased to varying degrees after photoirradiation. Especially for BA, one of the main products, its odor threshold decreased 130 times compared with BzOH. This study shows that the risk of cross-media pollution could significantly increase due to the transformation of aqueous pollutants into odorous VOCs under photoirradiation and provides new insight into its risk prevention.

The Influence of Delayed Sealing and Repeated Air Ingress during the Storage of Maize Silage on Fermentation Patterns, Yeast Development and Aerobic Stability

This study investigates the effects of delayed sealing and repeated air ingress on the formation of primary fermentation products and other volatile organic compounds (VOC), the development of yeasts and the aerobic stability (ASTA) of maize (26.8% dry matter, DM). After packing, the silos were sealed either promptly or with a delay of 24 h, with repeated air ingress after 27, 55 and 135 days of storage. Losses of DM, fermentation pattern, including VOC, yeast numbers and aerobic stability, were determined 6 times during storage for 142 days. Yeast numbers markedly increased during the first three fermentation days, with the effect being much stronger in silage sealed with a delay than in promptly sealed silage (log10 cfu/g FM 7.27 vs. 5.88, p < 0.002). Simultaneously, the concentrations of ethanol and ethyl esters and DM losses increased. The DM losses were closely correlated with the total concentrations of alcohols and acetic acid (delay: R2 = 0.71, p < 0.001; prompt: R2 = 0.91, p < 0.001, respectively). The repeated air ingress for 24 h during storage after completion of the main fermentation phase had only a minor effect on fermentation pattern, VOC formation and DM losses. The relationship between the counts of total yeasts and lactate-assimilating yeasts (LAY) was very strong (R2 = 0.995, p < 0.001), and LAY numbers were shown to be largely responsible for aerobic instability (R2 = 0.752, p < 0.001). This trial proved the detrimental effects of air on silage fermentation with delayed sealing to be much more deleterious than repeated short-term air ingress after about one month of storage.