Hexyl Acetate Research Articles

Copper Phthalocyanine Improving Nonaqueous Catalysis of Pseudomonas cepacia Lipase for Ester Synthesis.

The nonaqueous catalysis of lipases is significant for synthesis of high pure esters, but they usually behave low catalytic activity due to denaturation and aggregation of enzyme protein in organic phases. To improve the nonaqueous catalysis, the inexpensive copper phthalocyanine was taken as a new carrier on which Pseudomonas cepacia lipase was immobilized by physical absorption, and used for synthesis of hexyl acetate, an important flavor, via transesterification of hexanol and vinyl acetate. Results showed that the desired loading was 10-mg lipase immobilized on 10-mg copper phthalocyanine powder. When the immobilized lipase was employed in the reaction system consisted of 1.5-mL hexanol and 1.5-mL vinyl acetate at 37°C and 160 rpm, the conversion was fivefolds of that catalyzed by native lipase after 1 h, and reached 99.0% after 8 h. In six times of 8-h reuses, the immobilized lipase behaved an activity attenuation rate 1.22% h-1, lower than 1.77% h-1 of native lipase, which meant that the immobilized lipase was more stable. Even at the room temperature and the static state without shaking or stirring, the immobilized lipase still brought conversion 42.8% after 10 h and the native lipase gave 20.1%. Obviously, the immobilized lipase is an available biocatalyst in organic phase and has great potential in food industry.

Relationships between sensory properties and metabolomic profiles of different apple cultivars.

Flavor is a critical factor in apple quality. To better understand apple flavor, this study aimed to identify the relationships between sensory attributes and the chemical composition (volatiles and non-volatiles) of apples using a combined metabolomic and sensory evaluation. Sensory results showed the positive (apple, fruity, pineapple, sweetness, sourness) and negative (cucumber) flavor attributes of apples. A metabolomic analysis with statistical correlations revealed significant metabolites related to the flavor attributes of apples. Volatile esters (e.g., hexyl acetate and 2-methylbutyl acetate for apple and fruity notes) and non-volatile sugars and acids (total sugars, tartaric acid, and malic acid for balanced sweet and tart flavors) were associated with the apple flavor preferred by consumers. Some aldehydes and alcohols (e.g., (E)-2-nonenal) contributed to a negative hedonic perception (cucumber). The collected information demonstrated the roles of key chemical compounds in apple flavor quality, and may be applicable to quality control.

Characterization of Flavor Profile of "Nanx Wudl" Sour Meat Fermented from Goose and Pork Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Electronic Nose and Tongue.

Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) and tongue (E-tongue). A total of 94 volatile compounds were characterized in fermented sour meat from both pork and goose using GC-IMS. A data-mining protocol based on univariate and multivariate analyses revealed that the source of the raw meat plays a crucial role in the formation of flavor compounds during the fermentation process. In detail, sour meat from pork contained higher levels of hexyl acetate, sotolon, heptyl acetate, butyl propanoate, hexanal, and 2-acetylpyrrole than sour goose meat. In parallel, sour meat from goose showed higher levels of 4-methyl-3-penten-2-one, n-butyl lactate, 2-butanol, (E)-2-nonenal, and decalin than sour pork. In terms of the odor and taste response values obtained by the E-nose and E-tongue, a robust principal component model (RPCA) could effectively differentiate sour meat from the two sources. The present work could provide references to investigate the flavor profiles of traditional sour meat products fermented from different raw meats and offer opportunities for a rapid identification method based on flavor profiles.

The attractive host volatiles can enhance oviposition of Anoplophora glabripennis on a non-host tree.

The Asian longhorned beetle (ALB), Anoplophora glabripennis, is a serious wood borer of hardwood trees. Populus deltoides 'Shalinyang' (PdS) is attractive to ALB adults for oviposition but highly resistant to their offspring. Investigation of the chemicals regulating ALB oviposition is scarce in previous studies until now. To determine which chemicals emitted by PdS were attractive and induced oviposition behavior by ALB on non-host poplar tree species, we first: collected and identified the bio-active volatiles produced by PdS using coupled gas chromatography-mass spectrometry (GC-MS) and coupled gas chromatography-electroantennographic detector (GC-EAD); then evaluated which chemicals were attractive in a Y-tube olfactometer bioassay; and finally screened key compounds affecting ALB oviposition using a 'chemical-stimulated oviposition on non-host tree' bioassay. (E)-2-Hexenal, hexyl acetate, (Z)-3-hexenol acetate, 1-hexanol, (Z)-3-hexenol, β-caryophyllene, and salicylaldehyde emitted from PdS were attractive to ALB. When (E)-2-hexenal, 1-hexanol, (Z)-3-hexenol acetate, and (Z)-3-hexenol were applied to the non-host tree Populus tomentosa, oviposition by ALB females was significantly increased. Furthermore, the mean number of oviposition pits increased as the (Z)-3-hexenol concentrations increased. Further tests on synergy between pairs of chemicals showed that (Z)-3-hexenol stimulated production of the most oviposition pits, but that the percentage of effective oviposition pits (those containing an egg and larva and not empty) decreased. (Z)-3-Hexenol is the main chemical component inducing ALB oviposition. These results increase understanding about the oviposition behavior of ALB and could help improve management strategies that regulate ALB behavior by planting mixed-species forests resistant to ALB. © 2023 Society of Chemical Industry.

Investigating volatile semiochemical production from Bos taurus and Bos indicus as a novel phenotype for breeding host resistance to ixodid ticks

Ticks and tick-borne diseases cause significant loss in livestock production with about 80% world's cattle at risk. The cost of chemical control is high and there is an ever-increasing tick resistance to chemical acaricides. Genetic selection as alternative long-term control strategy is constrained by laborious phenotyping using tick counts or scores. This study explored the use of host volatile semiochemicals that may be attractants or repellents to ticks as a phenotype for new tick resistance, with potential to be used as a proxy in selection programmes. Approximately 100 young cattle composed of Bos indicus and Bos taurus were artificially infested with 2,500 African blue tick, Rhipicephalus decoloratus larvae, with daily female tick (4.5 mm) counts taken from day 20 post-infestation. Volatile organic compounds were sampled from cattle before and after tick infestation by dynamic headspace collection, analysed by high-resolution gas chromatography (GC) and subjected to multivariate statistical analysis. Using 6-day repeated measure analysis, three pre-infestation GC peaks (BI938 - unknown, BI966 - 6-methyl-5-hepten-2-one and BI995 – hexyl acetate) and one post-infestation GC peak (AI933 – benzaldehyde / (E)-2-heptenal) were associated with tick resistance (P < 0.01 and P < 0.05 respectively). The high correlation coefficients (r = 0.66) between repeated records with all volatile compounds support the potential predictive value for volatile compounds in selective breeding programmes for tick resistance in cattle.

Changes in the VOC of Fruits at Different Refrigeration Stages of 'Ruixue' and the Participation of Carboxylesterase MdCXE20 in the Catabolism of Volatile Esters.

Aroma is a crucial quality attribute of apple fruit, which significantly impacts its commercial value and consumer choice. Despite its importance the volatile aroma substances produced by the new variety 'Ruixue' after harvest remain unclear. In this study, we utilized headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to investigate the changes in volatile substances, fruit hardness, crispness, and related aroma synthase activity of commercially mature 'Ruixue' apples during cold storage. Our findings revealed a gradual decline in fruit firmness and brittleness of 'Ruixue' apples during cold storage, with hexyl acetate, hexyl caproate, and hexyl thiocyanate being the main hexyl esters detected. To gain a better understanding of the metabolic pathway of esters, we identified 42 MdCXE gene members that are associated with ester degradation. Through RT-qPCR analysis, we discovered that carboxylesterase MdCXE20 exhibited higher expression levels compared to other MdCXE genes during cold storage. To confirm the role of MdCXE20, we conducted a transient injection of apple fruits and observed that overexpression of MdCXE20 led to the degradation of esters such as hexyl hexanoate, butyl hexanoate, butyl 2-methylbutyrate, hexyl butyrate, and hexyl 2-methylbutyrate. The results of the study showed that the virus-induced gene silencing of MdCXE20 found the opposite results. Additionally, the esters of OE-MdCXE20 callus showed a lower content of ester VOC than the control callus, according to the homologous stable transformation of 'Wanglin' callus. Overall, these findings suggest that the MdCXE20 gene plays a crucial role in the decrease of esters in 'Ruixue' apples, which ultimately affects their flavor.

Toward the Analysis of Volatile Organic Compounds from Tomato Plants (Solanum lycopersicum L.) Treated with Trichoderma virens or/and Botrytis cinerea.

Gray mold caused by Botrytis cinerea causes significant losses in tomato crops. B. cinerea infection may be halted by volatile organic compounds (VOCs), which may exhibit fungistatic activity or enhance the defense responses of plants against the pathogen. The enhanced VOC generation was observed in tomato (Solanum lycopersicum L.), with the soil-applied biocontrol agent Trichoderma virens (106 spores/1 g soil), which decreased the gray mold disease index in plant leaves at 72 hpi with B. cinerea suspension (1 × 106 spores/mL). The tomato leaves were found to emit 100 VOCs, annotated and putatively annotated, assigned to six classes by the headspace GCxGC TOF-MS method. In Trichoderma-treated plants with a decreased grey mold disease index, the increased emission or appearance of 2-hexenal, (2E,4E)-2,4-hexadienal, 2-hexyn-1-ol, 3,6,6-trimethyl-2-cyclohexen-1-one, 1-octen-3-ol, 1,5-octadien-3-ol, 2-octenal, octanal, 2-penten-1-ol, (Z)-6-nonenal, prenol, and acetophenone, and 2-hydroxyacetophenone, β-phellandrene, β-myrcene, 2-carene, δ-elemene, and isocaryophyllene, and β-ionone, 2-methyltetrahydrofuran, and 2-ethyl-, and 2-pentylfuran, ethyl, butyl, and hexyl acetate were most noticeable. This is the first report of the VOCs that were released by tomato plants treated with Trichoderma, which may be used in practice against B. cinerea, although this requires further analysis, including the complete identification of VOCs and determination of their potential as agents that are capable of the direct and indirect control of pathogens.

Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools

A protocol was optimized to determine the volatile profile from monovarietal virgin olive oil (VOO) by multiple headspace solid-phase microextraction (MHS-SPME) followed by gas chromatography-mass spectrometry (GC–MS) analysis. For this, a Plackett-Burman (PB) and central composite rotational designs (CCRD) were used to define the best condition of extraction. Moreover, fatty acids profile and principal component analysis (PCA) was used to identify markers among the cultivars. The amount of 0.1 g of sample was enough to express the volatile composition of the olive oils by MHS-SPME. Volatile compounds [nonanal, (Z)-3-Hexen-1-ol, (Z)-3-Hexenyl Acetate, Hexyl Acetate, 3-Methylbutyl Acetate, (E)-2-Hexen-1-ol, (E)-2-Hexenyl Acetate] and fatty acids [C17:1, C18, C18:1, C18:2] were those reported such as the markers in the varieties of olive oils. The PCA analysis allowed the classification of the most representative volatiles and fatty acids for each cultivar. Through two principal components was possible to obtain 81.9% of explanation of the variance of the compounds. The compounds were quantified using a validated method. The MHS-SPME combined with multivariate analysis showed a promising tool to identify markers and for the discrimination of olive oil varieties.

Aroma volatile characterisation and gene expression analysis during fruit development and ripening of five pear (Pyrus L.) species

ABSTRACT Bartlett, Hongnanguo, Korla Xiangli, Dangshansuli and Housui are representative cultivars from the five cultivated pear species that were chosen to identify aromatic compounds in fruit during developmental, mature and storage periods. We explored the expression levels of aroma formation-related genes during developmental and storage periods. The concentrations of the aromatic compounds first decreased, then increased in all five cultivars. For the climacteric pears, Bartlett and Hongnanguo, the increase continued to optimal sensory quality (OSQ), whereas those for the non-climacteric pears, Korla Xiangli, Dangshansuli and Housui decreased. Aldehydes contributing the 'green' odour and 1,4-benzoquinone were the primary components during early and middle developmental periods. Esters contributing the 'fruity' and 'sweet' odour, were the primary components in Bartlett, Hongnanguo and Korla Xiangli fruits during storage and at OSQ. Methyl- and ethyl-(E, Z)-2,4-decadienoate (pear-like odour), ethyl caproate (liquor odour), and hexyl acetate (fruity odour) were the key characteristic odorants in mature pear fruits of Bartlett, Hongnanguo and Korla Xiangli, respectively. Alcohol dehydrogenase (PbrADH-1 and PbrADH-2) and lipoxygenase (PbrLOX3) might participate in the formation of C6 and C9 volatile aldehydes and alcohols. The aroma content and volatiles of pear fruits during development and storage probably revealed a common pattern.

The Construction of Volatile Profiles of Eight Popular Peach Cultivars Produced in Shanghai Using GC-MS and GC-IMS

Peach (Prunus persica L.) is an economically important fruit crop worldwide due to its pleasant flavor. Volatile organic compounds (VOCs) are vital factors for assessing fruit quality. Here, we constructed the VOC profiles for the top eight popular commercial peach cultivars produced in Shanghai by combining gas chromatography-mass spectrometry (GC-MS), odor activity value and gas chromatograph-ion mobility spectrometry (GC-IMS). Seventy VOCs were detected using GC-MS, of which twenty-three were commonly found in eight peach cultivars, including hexanal, nonanal, benzaldehyde, 2-hexenal, butyl acetate, hexyl acetate, (Z)-3-hexen-1-yl acetate, linalool, β-myrcene, D-limonene, 1-hexanol, 3-hexenol, 2-hexenol, 2-ethyl-1-hexanol, γ-octalactone, δ-decalactone, γ-hexalactone, γ-decalactone, γ-dodecalactone, β-ionone, 2-octanone, 2-ethyl furan and 2,4-ditert-butyl phenol. A total of 17 VOCs were screened on the basis of OAV ≥ 1 and the top 5 of this contribution were γ-decalactone, β-ionone, hexanal, 2-hexenal and linalool. Lactones had the highest OAV in HJML and terpenoids had the highest OAV in JC. JXIU had the lowest OAV of lactones and terpenoids. Based on the range of their OAV values, the flavor evaluation standard of Shanghai high-quality peach cultivars can be established, which is also a reference for breeding excellent offspring. Twenty-six VOCs were detected using GC-IMS, and the largest proportion were aldehydes. Principal component analysis (PCA) showed that Hikawa Hakuho (HH) and Jinchun (JC) were distant from the other samples, indicating that their volatiles were more distinct. These results provide a foundation for improving our understanding of aroma compositions in these high-quality peach cultivars, which might also provide a reference for future design breeding to improve fruit flavor.

Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property

Protease activity and volatile flavor compounds will determine the overall unique sensory of fermented products. In this study, the changes of protease activity of Penaeus sinensis by-products fermentation inoculated with Bacillus subtilis subsp. (PSB-Bs) for 7 days were evaluated. In addition, the flavor characteristics of PSB-Bs were determined by the combination of electronic nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that the alkaline protease activity (pH 9) increased significantly in late fermentation stage (5–7 days), and the specific trypsin activity was also significantly higher than that of pepsin. E-nose and GC-IMS distinguished the variations of volatile compounds in PSB-Bs, and 67 volatiles were identified. Through orthogonal partial least squares discriminant analysis and random forest multivariate statistical analysis, 15 flavoring volatiles screened were further determined the correlation with protease activity. Negative relationships were found between the activity of protease (pH 7) or pepsin and pleasant flavors like 2,5-dimethyl furan, hexyl acetate and styrene. Our results suggest that during fermentation, controlling the activities of pH7.0 protease and pepsin might help to improve the production or enrichment of pleasant flavor substances in PSB-Bs, which will help to enhance the acceptability and high-value utilization of shrimp by-products fermentation.

Chemical Flavorants in Vaping Products Alter Neurobiology in a Sex-Dependent Manner to Promote Vaping-Related Behaviors.

Electronic nicotine delivery systems (ENDS) are distinctly different from combustible cigarettes because of the availability of flavor options. Subjective measures have been used to demonstrate that adults and adolescents prefer flavors for various reasons; (1) they are pleasing and (2) they mask the harshness of nicotine. Despite this, there have been few investigations into the molecular interactions that connect chemical flavorants to smoking or vaping-related behaviors. Here, we investigated the effects of three chemical flavorants (hexyl acetate, ethyl acetate, and methylbutyl acetate) that are found in green apple (GA) ENDS e-liquids but are also found in other flavor categories. We used a translationally relevant vapor self-administration mouse model and observed that adult male and female mice self-administered GA flavorants in the absence of nicotine. Using α4-mCherryα6-GFP nicotinic acetylcholine receptor (nAChR) mice, we observed that mice exposed to GA flavorants exhibited a sex-specific increase (upregulation) of nAChRs that was also brain-region specific. Electrophysiology revealed that mice exposed to GA flavorants exhibited enhanced firing of ventral tegmental area dopamine neurons. Fast-scan cyclic voltammetry revealed that electrically stimulated dopamine release in the nucleus accumbens core is increased in mice that are exposed to GA flavorants. These effects were similarly observed in the medial habenula. Overall, these findings demonstrate that ENDS flavors alone change neurobiology and may promote vaping-dependent behaviors in the absence of nicotine. Furthermore, the flavorant-induced changes in neurobiology parallel those caused by nicotine, which highlights the fact that nonmenthol flavorants may contribute to or enhance nicotine reward and reinforcement.SIGNIFICANCE STATEMENT The impact of flavors on vaping is a hotly debated topic; however, few investigations have examined this in a model that is relevant to vaping. Although a full understanding of the exact mechanism remains undetermined, our observations reveal that chemical flavorants in the absence of nicotine alter brain circuits relevant to vaping-related behavior. The fact that the flavorants investigated here exist in multiple flavor categories of vaping products highlights the fact that a multitude of flavored vaping products may pose a risk toward vaping-dependent behaviors even without the impact of nicotine. Furthermore, as the neurobiological changes have an impact on neurons of the reward system, there exists the possibility that nonmenthol flavorants may enhance nicotine reward and reinforcement.

Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple

Edible coatings, as carriers of antimicrobial compounds, have been proposed as an alternative method to preserve fresh-cut products. This research focused to improve the shelf life of fresh-cut rose apples by applying an edible coating based on alginate cross-linked with calcium chloride (SAC)-enriched hexyl acetate (HA) as a natural antimicrobial compound. The SAC with HA in 0.01, 0.03, and 0.05% (v/v) (SAC-HA) solution was evaluated for its film properties and applied to fresh-cut rose apples, and compared with the unmodified SAC coating. Postharvest quality and microbial contamination were determined every 2 days during 10 days of storage at 4 °C. The film thickness, tensile strength, and elongation at break increased with the high concentrations of HA added. Films containing 0.03% HA had lower oxygen permeability (from 1.57 to 0.04 × 10−7 cm3 μm m−2 day−1 kPa−1), as well as water vapor permeability (from 0.03 to 0.01 g mm m−2 day−1 kPa−1), compared to the unmodified SAC film. Moreover, the greater coating uniformity and thickness were supported by scanning electron microscopy and Fourier transform infrared spectroscopy. The developed edible SAC coatings with 0.03% HA successfully preserved the physicochemical quality and extended the shelf life of fresh-cut rose apples for 10 days at 4 °C by retarding the respiration rate, inhibiting browning, and preventing microbial growth. Therefore, the using of SAC-HA in fresh-cut products is a promising and safe preservation technique to extend shelf life.

Tracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorization

The huge amount of grape pomace (GP) generated every year worldwide, particularly in Europe, creates negative impacts at the economic and environmental levels. As far as we know, scarce research has been done on the volatilomic fingerprint of GP. To meet consumer demand for healthy foods, there is a growing interest in the characterization of particular volatile organic metabolites (VOMS) in GP that can be used for industrial applications, including the food industry. In this study, the volatilomic fingerprint of GP obtained from different Vitis vinifera L. grapes was established by solid phase microextraction (HS-SPME) combined to gas chromatography-mass spectrometry (GC-MS), to explore the properties of most dominant VOMs in a context of its application on marketable products. A total of 52 VOMs belonging to different chemical families were identified. Alcohols, carbonyl compounds, and esters, are the most dominant, representing 38.8, 29.3, and 24.2% of the total volatile profile of the investigated GP, respectively. Esters (e.g., isoamyl acetate, hexyl acetate, ethyl hexanoate) and alcohols (e.g., 3-methyl butan-2-ol, hexan-1-ol) can be used as flavoring agents with potential use in the food industry, and in the cosmetic industry, for fragrances production. In addition, the identified terpenoids (e.g., menthol, ylangene, limonene) exhibit antioxidant, antimicrobial, and anticancer, biological properties, among others, boosting their potential application in the pharmaceutical industry. The obtained results revealed the potential of some VOMs from GP to replace synthetic antioxidants, colorants, and antimicrobials used in the food industry, and in the cosmetic and pharmaceutical industry, meeting the increasing consumer demand for natural alternative compounds.

Pro-inflammatory effects of aerosols from e-cigarette-derived flavoring chemicals on murine macrophages.

Macrophages treated with the flavoring chemicals found in flavored electronic cigarettes have been shown to induce an inflammatory response, however, limited data are available on the effect of aerosol exposure to these chemicals. We hypothesized that aerosol exposure to flavoring chemicals found in commercially available flavored e-liquids would result in an increase in pro-inflammatory cytokines in macrophages. Raw264.7 macrophage cell lines were exposed to a low and high dose of propylene glycol/vegetable glycerin (PG/VG) with almond flavoring benzaldehyde (280μg/ml and 2.1mg/ml), PG/VG with spicy/clove flavoring eugenol (3.5mg/ml and 12mg/ml), or PG/VG with apple flavoring hexyl acetate (500μg/ml and 2.5mg/ml). Exposure to PG/VG with 2.1mg/ml benzaldehyde resulted in a significant increase in KC levels compared to air and PG/VG exposed cells. Exposure to PG/VG with both doses of hexyl acetate resulted in a significant increase in KC and IL-6 levels compared to air exposed cells. Exposure to PG/VG with both doses of eugenol resulted in a significant increase in KC and IL-6 levels compared to air and PG/VG exposed cells. These data indicate the ability of aerosol exposure to e-cigarette flavoring chemicals to significantly increase pro-inflammatory cytokine release in macrophages.

Çeşitli elmaların aroma bileşikleri ve kalite özellikleri

In this study; quality characteristics and volatile compounds of Starking Delicious, Amasya, Granny Smith, and Golden Delicious apple cultivars were determined. Granny Smith has the highest titratable acidity and the lowest pH value, while the Amasya apple has the highest dry matter and water-soluble solids. Aroma is an important quality criterion for apples and its has a big role in consumer taste. The aroma composition of apples was determined in gas chromatography-mass spectrometry (GC-MS) using the headspace method. Forty different volatile compounds, including 24 esters, 5 higher alcohols, 1 aldehyde, 1 terpene and 9 unidentified volatile compounds, were detected in apples. Esters, which make up 80.00% of Starking Delicious, 76.55% of Amasya and 62.82% of Golden Delicious are the main flavor group in apples and esters generally impart aroma compounds preferred by consumers. Butyl acetate, 2-methyl butyl acetate, hexyl acetate, (E,E)-α-farnecene, ethanol and ethyl 2-methyl butyrate were the aroma components determined at the highest rates in apples. These compounds contribute to the aroma of apples such as banana, fruity, strawberry, sweet, pear, grass and alcohol.

The Functional Characterization of Carboxylesterases Involved in the Degradation of Volatile Esters Produced in Strawberry Fruits.

Volatile ester compounds are important contributors to the flavor of strawberry, which affect consumer preference. Here, the GC-MS results showed that volatile esters are the basic aroma components of strawberry, banana, apple, pear, and peach, and the volatile esters were significantly accumulated with the maturation of strawberry fruits. The main purpose of this study is to discuss the relationship between carboxylesterases (CXEs) and the accumulation of volatile ester components in strawberries. FaCXE2 and FaCXE3 were found to have the activity of hydrolyzing hexyl acetate, Z-3-hexenyl acetate, and E-2-hexenyl acetate to the corresponding alcohols. The enzyme kinetics results showed that FaCXE3 had the higher affinity for hexyl acetate, E-2-hexenyl acetate, and Z-3-hexenyl acetate compared with FaCXE2. The volatile esters were mainly accumulated at the maturity stages in strawberry fruits, less at the early stages, and the least during the following maturation stages. The expression of FaCXE2 gradually increased with fruit ripening and the expression level of FaCXE3 showed a decreasing trend, which suggested the complexity of the true function of CXEs. The transient expression of FaCXE2 and FaCXE3 genes in strawberry fruits resulted in a significantly decreased content of volatile esters, such as Z-3-hexenyl acetate, methyl hexanoate, methyl butyrate, and other volatile esters. Taken together, FaCXE2 and FaCXE3 are indeed involved in the regulation of the synthesis and degradation of strawberry volatile esters.

Metabolic engineering of Pseudomonas putida KT2440 for medium-chain-length fatty alcohol and ester production from fatty acids

Medium-chain-length fatty alcohols have broad applications in the surfactant, lubricant, and cosmetic industries. Their acetate esters are widely used as flavoring and fragrance substances. Pseudomonas putida KT2440 is a promising chassis for fatty alcohol and ester production at the industrial scale due to its robustness, versatility, and high oxidative capacity. However, P. putida has also numerous native alcohol dehydrogenases, which lead to the degradation of these alcohols and thereby hinder its use as an effective biocatalyst. Therefore, to harness its capacity as a producer, we constructed two engineered strains (WTΔpedFΔadhP, GN346ΔadhP) incapable of growing on mcl-fatty alcohols by deleting either a cytochrome c oxidase PedF and a short-chain alcohol dehydrogenase AdhP in P. putida or AdhP in P. putida GN346. Carboxylic acid reductase, phosphopantetheinyl transferase, and alcohol acetyltransferase were expressed in the engineered P. putida strains to produce hexyl acetate. Overexpression of transporters further increased 1-hexanol and hexyl acetate production. The optimal strain G23E-MPAscTP produced 93.8 mg/L 1-hexanol and 160.5 mg/L hexyl acetate, with a yield of 63.1%. The engineered strain is applicable for C6–C10 fatty alcohols and their acetate ester production. This study lays a foundation for P. putida being used as a microbial cell factory for sustainable synthesis of a broad range of products based on medium-chain-length fatty alcohols.

Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying

Aroma profile and key aroma-active of red jujube subjected to pilot scale freeze drying (FD) were investigated based on molecular sensory science. After FD, 41 aroma compounds were identified through gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and quantified through calibration curves. The total aroma compounds content was decreased 26.71% compared with raw red jujube, of which ketones and acids contents were decreased 63.33% and 62.88%, while, the esters, lactones and alcohols contents were increased 34.10%, 8.52% and 480.17%, respectively. Through the GC-O-MS, odor active values combined with recombination and omission tests, 14 key aroma-active compounds were identification in freeze-dried red jujube. In which, 2-ethyl-3,5-dimethyl-pyrazine had the highest OAV (2687.00) and dominated the roast note of aroma profile. In addition, ethyl heptanoate, hexyl acetate, 2,3-butanediol, ethyl dodecanoate and 5-heptyloxolan-2-one were newly identified as the key aroma-active compounds in freeze-dried red jujube.

MPD and TMC supply as parameters to describe synthesis-morphology-performance relationships of polyamide thin film composite membranes

This study assesses the influence during interfacial polymerization on polyamide thin film composite (TFC) morphology and performance of varying monomer concentrations and organic phases with widely varying physico-chemical characteristics (interfacial tensions (IFT) with water, viscosity and monomer equilibrium partitioning). These physico-chemical characteristics were used to introduce two new descriptors of the synthesis-structure-performance relationship of polyamide TFC membranes: ‘MPD supply’ and ‘TMC supply’. Three non-ionic solvents (hexane, isopar G and hexyl acetate (HA)) are studied in parallel with three room temperature ILs (RTILs). It is found that well-performing membranes are prepared until one of the monomers is added in excess. The susceptibility of the system to excess of one of the monomers depends on the interplay of MPD and TMC supply, which determines the system-specific monomer concentration range for high salt rejecting membranes. By combining the results of the current study with literature data, qualitative synthesis-performance relationships are proposed. Overall, the tunability of the synthesis−structure−performance relationship of polyamide TFC membranes is shown by tying the effect of monomer concentration and organic phase on membrane performance and narrowing it down to MPD and TMC supply. The insights provided can assist in reducing the overall carbon footprint of RO membrane synthesis and operation.