Odorous Compounds Research Articles

Sensory-directed characterization of key odor-active compounds in fermented milk

The present study aimed to investigate the key odor-active compounds in fermented milk by sensory-directed analysis. Sensory evaluation demonstrated that the overall odor attributes of fermented milk samples were mainly milky, sweet, sour, and buttery. A total of 35 odor compounds were detected in fermented milk samples by dynamic headspace sampling (DHS) combined with gas chromatography–mass spectrometry analysis (GC–MS). Of them, 21 odor-active compounds were detected by GC–MS in combination with olfactometry (O). In addition, 10 key odor-active compounds were screened by DHDA (flavor dilution (FD) factors, FD ≥ 27), odor activity value (OAV) calculation (OAV ≥ 1) and recombination experiments, including 2,3-butanedione, 2,3-pentanedione, 2-heptanone, 2-undecanone, acetic acid, butanoic acid, hexanoic acid, hexanal, nonanal, and 2-pentylfuran. This study provides a basis for subsequent flavor studies of fermented milk and provides theoretical guidance for quality control of fermented milk.

Efficiency and Mechanisms of Biochar Aerogel-Assisted Biodegradation of Taste and Odor Compounds in a One-Step Membrane Bioreactor for Rural Drinking Water Production

Efficiency and Mechanisms of Biochar Aerogel-Assisted Biodegradation of Taste and Odor Compounds in a One-Step Membrane Bioreactor for Rural Drinking Water Production

Odorant detection in a locust exhibits unusually low redundancy

Olfactory coding, from insects to humans, is canonically considered to involve considerable across-fiber coding already at the peripheral level, thereby allowing recognition of vast numbers of odor compounds. We show that the migratory locust has evolved an alternative strategy built on highly specific odorant receptors feeding into a complex primary processing center in the brain. By collecting odors from food and different life stages of the locust, we identified 205 ecologically relevant odorants, which we used to deorphanize 48 locust olfactory receptors via ectopic expression in Drosophila. Contrary to the often broadly tuned olfactory receptors of other insects, almost all locust receptors were found to be narrowly tuned to one or very few ligands. Knocking out a single receptor using CRISPR abolished physiological and behavioral responses to the corresponding ligand. We conclude that the locust olfactory system, with most olfactory receptors being narrowly tuned, differs from the so-far described olfactory systems.

Comparison of four pre-oxidants coupled powdered activated carbon adsorption for odor compounds and algae removal: Kinetics, process optimization, and formation of disinfection byproducts

Pre-oxidation and powdered activate carbon (PAC) are usually used to remove algae and odorants in drinking waterworks. However, the influence of interaction between oxidants and PAC on the treatment performance are scarcely known. This study systematically investigated the combination schemes of four oxidants (KMnO4, NaClO, ClO2, and O3) and PAC on the inactivation of Microcystis aeruginosa cells and removal of four frequently detected odorants in raw water (diethyl disulfide (DEDS), 2,2′-oxybis(1chloropropane) (DCIP), 2-methylisoborneol (2-MIB) and geosmin (GSM)). O3 showed highest pseudo-first-order removal rate for all four compounds and NaClO exhibited highest inactivation rates for the cell viability and Chlorophyll a (Chl-a). The Freundlich model fitted well for the adsorption of DEDS and DCIP by PAC. When treated by combined oxidation/PAC, the removal ratio of algae cells and odorants were lower (at least 1.6 times) than the sum of removal ratios obtained in oxidation or PAC adsorption alone. Among these four oxidants, the highest synchronous control efficiency of odorants (52 %) and algae (66 %) was achieved by NaClO/PAC. Prolonging the dosage time interval promoted the removal rates. The pre-PAC/post-oxidation processes possessed comparable efficiency for the removal of odorants and algae cells comparing with pre-oxidation/post-PAC process, but significantly inhibited formation of disinfection byproducts (DBPs), especially for the formation of C-DBPs (for NaClO and ClO2), bromate (for O3) and chlorate/chlorite (for ClO2). This study could provide a better understanding of improving in-situ operation of the combined pre-treatments of oxidation and PAC for source water.

Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor.

Carbon dioxide and kimchi odor compounds, formed during fermentation, negatively affect the long-distance distribution of commercial kimchi. To address these issues, in this study, we modified different porous media (activated carbon, bleaching earth, diatomite, and zeolite) using sodium bicarbonate and silver (Ag) ions. Functional sheets were prepared using linear low-density polyethylene, calcium hydroxide, a porous medium, and a blowing agent. Various prepared porous media and sheets were effective in removing acetic acid, sulfur compounds (allyl methyl sulfide, dimethyl disulfide, allyl methyl disulfide, and diallyl disulfide), and carbon dioxide. Porous media with micropores exhibited a sulfur compound removal efficiency of 43.5%-99.4%, while no effect was observed on acetic acid removal. However, porous media with mesopores showed an acetic acid removal efficiency of 42.3%-90.7%, with no reduction in sulfur compounds removal. The impregnation of porous materials with sodium bicarbonate significantly (p < 0.05) enhanced the acetic acid removal activity. Ag modification improved the sulfur compound removal of the mesoporous bleaching earth and diatomite statistically (p < 0.05). Additionally, the incorporation of sodium bicarbonate-impregnated mesoporous media significantly improved carbon dioxide removal, reducing concentrations from 25.97% to 14.27% with respect to the control group. Our functional food packaging materials can solve the current issues in kimchi distribution by removing carbon dioxide and kimchi odor without affecting its quality. PRACTICAL APPLICATION: Food active packaging materials containing calcium hydroxide and modified porous medium are effective in removing carbon dioxide and kimchi odor (acetic acid and sulfur compounds). The removal of carbon dioxide and kimchi odor, which adversely affect the distribution and sale of commercial kimchi, can help solve the current issues with kimchi distribution without affecting its quality.

Managing the Taste and Odor Compound 2-MIB in a River-Reservoir System, South Korea

High concentrations of 2-methylisoborneol (2-MIB) were reported during winter in the Paldang reservoir and North Han River, South Korea. The causes of the unusual taste and odor problems in the regulated river-reservoir system were not understood; however, a short-term solution is to flush out 2-MIB-rich water to secure water sources for over 20 million people. Approximately 150 million tons of water was released from upstream dams for 12 days (late November to early December 2018) to reduce the elevated levels of 2-MIB. Simultaneously, the spatio-temporal variations of the measured concentration of sample 2-MIB from five sites were simulated using a multi-dimensional hydrodynamics-based solute transport model to monitor the flushing effect. A modified environmental fluid dynamics code (EFDC) was adopted as the primary model framework. Five scenarios on the kinetic constants related to the characteristics of 2-MIB transport and behavior, such as conservative, net decay, and net production, were applied, and the results were compared. We found that the simulation errors on the elapsed times to satisfy the Korean drinking water monitoring standard (≤20 ngL−1) were smallest with the conservative dye transport option, indicating that the physical and biochemical characteristics of 2-MIB may not play an essential role.

Sustainable fragrance release wax oil coating for wood substrate based on peppermint essential oil microcapsules

At present, odorous emissions from wood products are the main leading cause of perceived discomfort in indoor environments. The source control is the most effective way to reduce odorous emissions. Herein, this study aims to investigate the impact of peppermint essential oil microcapsules on the unpleasant odor emissions from wax oil coated wood products. In this paper, peppermint essential oil microcapsules were added to wax oil to endow wax oil-coated wood with continuous fragrance release. The results showed that the microcapsules prepared by the complex coacervation method with gelatin and gum arabic as the wall materials and peppermint essential oil as the core material had significant fragrance slow-release ability and improved thermal stability. Adding microcapsules to wood wax oil at a mass ratio of 10% has no significant effect on the quality of the paint film, but the presence of amino groups in the wall material of the microcapsules causes a significant color change of the finished wood. The release of aromatic odors in wax oil-coated wood is significantly prolonged. The main odorant compounds released in the early stage were terpenes with herbal, woody and balsamic flavor characteristics. The odor compounds released at a later stage are mainly alkanes, and the odor is expressed as waxy, herbal and woody. The dispersion of microcapsules in wood wax oil leads to changes in the pore structure of the wood wax oil finish material, which provides multiple pathways for the slow release of odor compounds.

Maintenance of cell integrity during hydroxyl radical rapid inactivation of Pseudanabaena sp. and simultaneous mineralization of odor compound 2-methylisoborneol

Pseudanabaena sp. and the odor compound it produces, 2-methylisoborneol (2-MIB), has been reportedly responsible for off-flavor pollution worldwide, leading to substandard drinking water sensory indicators and serious water supply crises. In this paper, the hydroxyl radical (•OH) produced by the synergistic effect of strong ionization discharge and hydrodynamic cavitation rapidly inactivated Pseudanabaena sp. and simultaneously mineralized 2-MIB to a concentration of 2.57 ng/L, which is below the odor threshold of 10 ng/L for a total reactive oxidants (TRO) concentration of 1.2 mg/L within 12 s. Crucially, the intracellular 2-MIB level was maintained in approximately 155.26– 162.29 ng/L range, indicating that 2-MIB was not released from the cells. Based on the scanning electron microscopy (SEM) results, the integrity of Pseudanabaena sp. cells was maintained with intact membranes and no intracellular organic matters (IOM) released during •OH inactivation. In contrast, ClO2 caused severe membrane rupture and massive IOM release. Based on the gas chromatograph/mass spectrometer (GC/MS) analyses and mass spectral database, the chromatogram fitted the baseline with a TRO concentration of 4 mg/L and no peaks corresponding to intermediates were detected. Moreover, •OH could mineralize 2-MIB by opening the ring structures of 1,2,3,3-tetramethyl-4-cyclopentenone, neomenthol, and 2-methylcyclohexene-1-aldehyde to produce small-molecule compounds, finally leading to CO2 and H2O formation via three reaction pathways. Therefore, the •OH not only maintained the cell integrity of Pseudanabaena sp. during inactivation but also mineralized 2-MIB simultaneously.

Structure-activity analysis suggests an olfactory function for the unique antennal delta glutathione transferase of Apis mellifera.

Glutathione transferases (GST) are detoxification enzymes that conjugate glutathione to a wide array of molecules. In the honey bee Apis mellifera, AmGSTD1 is the sole member of the delta class of GSTs, with expression in antennae. Here, we structurally and biochemically characterized AmGSTD1 to elucidate its function. We showed that AmGSTD1 can efficiently catalyse the glutathione conjugation of classical GST substrates. Additionally, AmGSTD1 exhibits binding properties with a range of odorant compounds. AmGSTD1 has a peculiar interface with a structural motif we propose to call 'sulfur sandwich'. This motif consists of a cysteine disulfide bridge sandwiched between the sulfur atoms of two methionine residues and is stabilized by CH…S hydrogen bonds and S…S sigma-hole interactions. Thermal stability studies confirmed that this motif is important for AmGSTD1 stability and, thus, could facilitate its functions in olfaction.

Removal of volatile organic compounds and odorous compounds for multilayer packaging recyclates using heated air purging

Multilayer packaging (MLP) is made from Polyethylene terephthalate (PET), Polyethylene (PE), Polypropylene (PP), Ethylene vinyl alcohol (EVOH), Polyvinyl chloride (PVC), and tie layer materials. MLPs are either burned or dumped in landfills after their use, which causes many hazards to humans and the environment. MLPs are recycled in recycling facilities and converted into pellets to reuse them. However, the MLPs are strongly contaminated by volatile organic compounds and odorous compounds, which prevents their use in high-end applications, i.e., cosmetics, packaging, etc. In the research work, a remediation strategy is proposed to reduce VOCs and odorous compounds from MLP recyclates using heated air oven treatments, which are also easily scalable to pilot and industrial scales. VOCs and odor are reduced significantly without compromising the product’s mechanical, thermal, and other properties.

Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu.

Pickle like odor (PLO) is undesirable in Maotai-flavor baijiu; however, its formation mechanism is unclear. Furthermore, there is a lack of understanding of the spatiotemporal accumulation of volatile compounds (including PLO compounds, PLOC) and of the microorganisms responsible for the production of PLOC during stacking fermentation. In this study, we analyzed the spatiotemporal distribution differences of 132 volatile compounds in piled fermented grains. PLOC (n=5) were higher in pile surface than in pile center, reaching their highest levels at 6th and 5th rounds, respectively. The microorganisms in pile center were more conducive to the formation of alcohols, while those in the pile surface more promoted the synthesis of esters. Rhodococcus and Zygosaccharomyces promoted the formation of PLOC. Acetobacter was negatively correlated with the content of sulfur compounds by promoting their conversion into non-volatile sulfur compounds, thereby reducing the content of PLOC. This study provides information on the spatiotemporal differences of volatile compounds (especially PLOC) in piled fermented grains and identified the microorganisms that produce PLOC.

“Out, Damned Spot”: The art and science of forensic restoration

Forensic restoration focuses on remediation of indoor environments that are contaminated with potentially hazardous biological materials. Some of the more challenging cases are those where someone has died alone and remained undiscovered for some time. Decomposition begins almost immediately after death: blood stops circulating and starts to pool and coagulate, and cells undergo autolysis. Our commensal microbes, critical to health during life, turn against us after death and start consuming us from within. Anaerobic microbial processes produce odorous volatile organic compounds and fluids that seep into the floor. Insects can oviposit in the body, resulting in masses of larvae feeding on the body. When ready to pupate, larvae leave, acting as vectors which can spread contamination around the site. Remediating a home where an unattended death has occurred involves removal of fluid-soaked items and a load reduction to remove soil, followed by a thorough cleaning to remove organic materials and prepare surfaces for disinfection, all while keeping operators safe from potential infectious agents. It’s certainly not a job for everyone, but one couple is trying to bring a higher level of science-based practices and training to the industry.

Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu.

Pickle like odor (PLO) is one of the main defective flavors of Maotai flavor baijiu (MFB). Understanding and controlling the PLO compounds producing strains not only solves the problem of PLO from the source, but also ensures the high-quality production of MFB. However, the relevant research on PLO compounds producing strains has not been reported in MFB. In this study, we identified a Bacillus amyloliquefaciens ZZ7 with high yield of PLO compounds in the fermented grains of MFB, and measured its physiological characteristics. It produces 627 volatile compounds and 1,507 non-volatile compounds. There are 7 volatile sulfur compounds that cause the PLO, the content of dimethyl disulfide, dimethyl trisulfide, and dimethyl sulfur is relatively high, accounting for 89.43% of the total volatile sulfur compounds. The genome size of B. amyloliquefaciens ZZ7 is 3,902,720 bp with a GC content of 46.09%, and a total of 3,948 protein coding genes were predicted. Moreover, the functional annotation of coding genes and an assessment of the metabolic pathways were performed by genome annotation, showing it has strong ability to transport and metabolize amino acids and carbohydrates. Comprehensive genomic and metabolomic analysis, the metabolic pathway of PLO compounds of B. amyloliquefaciens ZZ7 was revealed, which mainly involves 12 enzymes including sulfate adenylyltransferase, cysteine synthase, cystathionine γ-synthase, etc. This work provides biological information support at both genetic and metabolic levels for the mechanism of B. amyloliquefaciens ZZ7 to synthesize PLO compounds, and provides a direction for the subsequent genetic modification of ZZ7 to solve PLO from the source in the MFB.

Antibiotics in water bodies, cyanobacterial toxicity and odorous compounds release: a review

The present study aimed to propose a new cause of odorous compounds release, i.e., the presence of antibiotics in water bodies and its toxicity to cyanobacteria, known to be the main producer of geosmin (GEO) and 2-methylisoborneol (2-MIB). Therefore, a literature review was carried out regarding the problems caused by antibiotics in aquatic environment, including cyanobacterial blooms and GEO and 2-MIB release. In addition, a bibliometric analysis was performed using the VOSviewer software based on the results obtained from the Web of Science (WOS) database. This review aims to build a scientific understanding of the problem, presenting interesting points that converge with the proposed association. It is worth mentioning that no work has been found in the literature that has proposed this relationship. Thus, based on the bibliographic survey, observations and information acquired in recent years about cyanobacterial blooms and environmental contamination by pharmaceutical drugs, one of the main causes of an earthy and musty flavour and odour in a drinking water supply is the toxicity imposed by the presence of antibiotics in aquatic environments on cyanobacteria.

Characterization of the odor compounds in human milk by DHS/GC × GC-O-MS: A feasible and efficient method

Odor analysis of human milk (HM) is often challenging. Here, a new strategy for the analysis of odorants in HM using dynamic headspace sampling combined with comprehensive two-dimensional gas chromatography–olfactometry-mass spectrometry (DHS/GC × GC-O-MS) was established based on the comparison of different extraction methods and instrument modes. Overall, DHS/GC × GC-O-MS was proved to be able to provide higher extraction efficiency and better analytical results of the odor-active compounds (OACs) in HM, meanwhile, the salt addition during the extraction further promoted the release of the odorants. Twenty key OACs in HM were identified by flavor dilution analysis and odor activity calculation, of which 1-octen-3-one, 2,3-butanedione, (E)-2-nonenal, and nonanal contributed significantly to the odor of HM. In addition, 2,3-pentanedione was detected as a key OAC in HM for the first time. This study provided a powerful analytical strategy for the comprehensive odor analysis of HM.

Study on the flavor of brown milk fermented by Lactobacillus paracasei K56 in different strain states

A comprehensive investigation of the differences in flavor profiles among different strains of fermented brown milk (FBM) is important to guide the improvement of the flavor quality of FBM. Seven samples were analyzed by dynamic headspace extraction (DHS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and a total of 73 odor compounds were identified. Key odor compounds including 3-methyl-1-butanol, ethyl acetate, linalool, furfuryl alcohol, 2-pentylfuran, hexanal, and 1-octen-3-ol, were screened by multivariate statistical analysis to reveal the flavor differences of FBM from different strains. 3-Methyl-1-butanol and ethyl acetate were found to be the key odor compounds distinguishing FBM by strain K56 from other strains, and the fermentation strains were found to be the key factors affecting the flavor of FBM compared to the fermentation substrate and fermentation process. This study provided a relatively systematic investigation of the flavor of FBM and could be used to monitor changes in odor components and sensory characteristics for product quality control.

Rapid Method of Wastewater Classification by Electronic Nose for Performance Evaluation of Bioreactors with Activated Sludge.

Currently, e-noses are used for measuring odorous compounds at wastewater treatment plants. These devices mimic the mammalian olfactory sense, comprising an array of multiple non-specific gas sensors. An array of sensors creates a unique set of signals called a "gas fingerprint", which enables it to differentiate between the analyzed samples of gas mixtures. However, appropriate advanced analyses of multidimensional data need to be conducted for this purpose. The failures of the wastewater treatment process are directly connected to the odor nuisance of bioreactors and are reflected in the level of pollution indicators. Thus, it can be assumed that using the appropriately selected methods of data analysis from a gas sensors array, it will be possible to distinguish and classify the operating states of bioreactors (i.e., phases of normal operation), as well as the occurrence of malfunction. This work focuses on developing a complete protocol for analyzing and interpreting multidimensional data from a gas sensor array measuring the properties of the air headspace in a bioreactor. These methods include dimensionality reduction and visualization in two-dimensional space using the principal component analysis (PCA) method, application of data clustering using an unsupervised method by Density-Based Spatial Clustering of Applications with Noise (DBSCAN) algorithm, and at the last stage, application of extra trees as a supervised machine learning method to achieve the best possible accuracy and precision in data classification.

Degradation of Odor Compounds in Drinking Water by Ozone and Ozone-Based Advanced Oxidation Processes: A Review

Degradation of Odor Compounds in Drinking Water by Ozone and Ozone-Based Advanced Oxidation Processes: A Review

Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes

Studies on odor are not negligible in the human milk (HM) science field because it plays an irreplaceable role in the feeding process of infants. This study aimed to investigate the odor skeleton components (OSCs) in HM and verify and construct an intuitive link between them and the HM odor attributes. A total of 72 odor-active compounds were identified from 32 HMs using the comprehensive two-dimensional gas chromatography–olfactometry-mass spectrometry. Twenty of these compounds were identified as OSCs (average FD ≥ 1 and average OAV ≥ 1), and their actual odor contribution was clarified. Furthermore, the connection of the 20 OSCs with their corresponding eight odor attributes was visualized by constructing a molecular sensory odor wheel. Of them, 2,3-butanedione, (E)-2-decenal, nonanal, (E)-2-nonenal, octanal, 1-octen-3-one, hexanal, methional, and butanoic acid were the most important contributors to dairy-sweet, fishy, dairy-fat, metallic/iron, flour, grassy/green, cooked, and sweaty/rancid odor of HM.

Analysis of volatile organic compounds and potential odour compounds in food contact paperboard using headspace two-dimensional GC-QTOF-MS

The objective was to establish a robust and reliable approach for the characterisation of volatile organic compounds (VOCs) present in food contact paperboard. This was achieved through the utilisation of headspace solid-phase microextraction in tandem with comprehensive two-dimensional (2D) gas chromatography (GC) and quadrupole time-of-flight mass spectrometry (HS-SPME-GC × GC-QTOF-MS). The experimental parameters were optimised, involving the use of a DVB/C-WR/PDMS fibre at a temperature of 80 °C for a duration of 30 min. A total of 344 VOCs comprising aldehydes, ketones, alcohols, ethers, esters, alkanes and aromatic compounds, were tentatively identified in the samples. Twelve compounds believed to be from biogenic sources had a high odour impact making them major contributors to potential taint from the paperboard samples. Significant attention should be devoted to five compounds namely, 2-methylnaphthalene, 2-pentyl-furan, furfural, 1-octen-3-one and 1-octen-3-ol due to their potential adverse impact on the organoleptic qualities of packaged food items and their potential toxicity. Abbreviations: C-WR: carbon wide range; DVB: divinylbenzene; GC-MS: gas chromatography - mass spectrometry; GCxGC-QTOF-MS: comprehensive two-dimensional gas chromatography coupled to quadrupole-time-of-flight - mass spectrometry; HS-SPME: headspace - solid phase microextraction; LOD: limit of detection; LOQ: limit of quantification; OAV: odor activity values; PDMS: polydimethylsiloxane; RI: retention index; TTC: threshold of toxicological concern; VOC: volatile organic compound