Phenethyl Research Articles

Investigation and quantification of the potential antioxidant, inflammatory, and antibacterial bioactive molecules of the extracts of Algerian black and green table olive brine

The table olive industry produces a large amount of wastewater that can be expensive to be treated and harmful to the environment. This study aimed to find a way to reuse brine water from the production of black and green table olive brines from Bejaia and Mascara of the Sigoise cultivar in order to create a valuable byproduct and con-tribute to sustainable development. In this context, the high-performance liquid chromatography–diode-array detection (HPLC-DAD) analysis revealed the highest concentration of hydroxytyrosol (4-(2-dihydroxy phenyl ethanol); 69.67 mg/100 mg) for green table olive brines of Mascara (EOGM) and tyrosol (Ty) (28.8 mg/100 mg) for black table olive brines of Bejaia (EOBB). Presence of polyphenols and ortho-diphenols could be responsible for their antioxidant, anti-inflammatory, and antibacterial properties. To assess antioxidant activity, the scavenging effects of DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,20-Azinobis[3-ethylbenzothiazoline-6-sulfonate]) radicals as well as hydrogen peroxide (H2O2) radicals were used. The antimicrobial activity showed that the black olive extract exhibited the best inhibitory effect, with a minimum inhibitory concentration (MIC) ranging from 0.625 mg/mL to 0.31 mg/mL. The anti-inflammatory activity of tested extracts of black olives of Bejaia (EOBB) and green of olives Mascara (EOGM) was 20.06 µg/mL and 20.21 µg/mL, respectively, which demonstrated the anti-inflammatory effect of these extracts on human beings.

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt.

Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and Lactobacillus plantarum) yoghurt fermented by mixed bacteria and L. plantarum L1 fermented yoghurt. This work was conducted to prepare a real champagne yoghurt and explore the difference between it and ordinary yoghurt. The nutritional evaluation of the two treatment groups was carried out by amino acid analysis, and the volatile flavour substances of the two treatment groups were detected by solid phase microextraction (SPME)-gas chromatograph (GC)-mass spectrometry (MS). Results showed that the addition of acetic acid bacteria and yeast increased the water content of kefir, resulting in a decrease in its water-holding rate. Moreover, the increase in acidity weakened the connection between the protein networks, the flocculent protein structure was not more densely stacked than the L1 group, and the internal bonds were unstable. The rheological results showed that the apparent viscosity decreased faster with the increase in shear force. The CLSM and LF-NMR showed that the hydration and degree of freedom of kefir yoghurt protein decreased, resulting in an increased protein network density. The SEM showed that the cross-linking between kefir casein clusters was considerably tight to form small chains, the pore distribution was uneven, and a weak cheese structure was formed. In addition, the volatile flavour substances in the kefir group increased the phenylethyl alcohol, isobutanol, and isoamyl alcohol compared with those in the L1 group, with a slight refreshing taste brought by alcohol and special soft malt alcohol aroma and rose aroma not found in ordinary yoghurt, which was more in line with the characteristics and taste of traditional kefir champagne yoghurt. Graphical Abstract.

Neuromapping olfactory stimulation using magnetoencephalography - visualizing smell, a proof-of-concept study.

Currently, clinical assessment of olfaction is largely reliant on subjective methods that require patient participation. The objective method for measuring olfaction, using electroencephalogram (EEG) readings, can be supplemented with the improved temporal resolution of magnetoencephalography (MEG) for olfactory measurement that can delineate cortical and peripheral olfactory loss. MEG provides high temporal and spatial resolution which can enhance our understanding of central olfactory processing compared to using EEG alone. To determine the feasibility of building an in-house portable olfactory stimulator paired with electrophysiological neuroimaging technique with MEG to assess olfaction in the clinical setting. This proof-of-concept study utilized a paired MEG-olfactometer paradigm to assess olfaction in three normosmic participants. We used a two-channel olfactory stimulator to deliver odorants according to a programmed stimulus-rest paradigm. Two synthetic odorants: 2% phenethyl alcohol (rose) and 0.5% amyl acetate (banana) were delivered in increasing increments of time followed by periods of rest. Cortical activity was measured via a 306-channel MEG system. Primary outcome measure was the relative spectral power for each frequency band, which was contrasted between rest and olfactory stimulation. Compared to rest, olfactory stimulation produced a 40% increase in relative alpha power within the olfactory cortex bilaterally with both odorants. A 25%-30% increase in relative alpha power occurred in the left orbitofrontal cortex and precentral gyrus with phenethyl alcohol stimulation but not amyl acetate. In this proof-of-concept study, we demonstrate the feasibility of olfactory measurement via an olfactometer-MEG paradigm. We found that odorant-specific cortical signatures can be identified using this paradigm, setting the basis for further investigation of this system as a prognostic tool for olfactory loss.

Development of alcohol vinegars macerated with ACAI (Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile.

In this work, the Amazonian native acai fruit, a superfruit recognized worldwide, was used through a simple operation of maceration in alcohol vinegar to transform it into an attractive and functional product containing the acai natural colorant and its bioactive compounds. The variables studied were the proportion of alcohol vinegar to acai (8:2 and 1:1) and maceration period (7, 14, and 21 days). The final vinegar was subjected to the determination of color parameters, antioxidant capacity (DPPH, ABTS), total phenolics content (TPC), volatile compounds extracted by stir bar sorptive extraction and identified by gas-chromatography-mass spectrometry analysis. The alcohol vinegars macerated with acai presented the color according to the content of acai added and maceration period employed, whereas antioxidant capacity and TPC were comparable to vinegars elaborated from fruits and red wine. Sixty volatiles compounds classified into five chemical groups were identified. The principal volatile compounds which contributed to the aroma in the products were 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, o-cymene, p-cymenene, isoamyl acetate, and ethyl acetate. The most attractive product regarding the parameters studied was obtained from the use of the proportion of 1:1 of alcohol vinegar:acai and maceration period of 14 days. This product retained the most similar color to acai in natura, the highest values for antioxidant capacity measured by ABTS and TPC while being rich in volatile compounds due to the contributions mainly of alcohols, esters, aldehydes, and terpenes. PRACTICAL APPLICATION: This work demonstrates the feasibility to produce an alcohol vinegar with an attractive color and functional properties by the addition of acai resulting in to a wide spectrum of chemical compounds of acai through a very simple operation of maceration during 14 days of a proportion of 1:1 of alcohol vinegar:acai.

Analysis of Spatial-Temporal Variation in Floral Volatiles Emitted from Lagerstroemia caudata by Headspace Solid-Phase Microextraction and GC-MS.

Lagerstroemia caudata is a rare aromatic species native to southeastern China, but its floral scent properties and release dynamics remain unclear. This study is the first systematic analysis of spatial-temporal variation in volatile organic compounds (VOCs) emitted from L. caudata by headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). Thirty-two VOCs were identified, 20 of which were detected for the first time. Aldehydes, alcohols, and monoterpenoids were the main VOC categories, each with different releasing rhythms. Total emission of VOCs was much higher in the full-blooming stage (140.90 ng g-1min-1) than in the pre-blooming (36.54 ng g-1min-1) or over-blooming (24.92 ng g-1min-1). Monoterpenoids, especially nerol, geraniol, and linalool, were the characteristic VOCs for full-blooming flowers. Daily emissions of nine compounds (nerol, geraniol, linalool, citronellol, β-citral, (E)-citral, phenylethyl alcohol, 2-heptanol, 2-nonanol) correlated closely with the opening of L. caudata, presenting an apparent diurnal pattern of scent emission. Tissue-specific emission was found in most isolated floral parts. Stamen was the most significant source of floral VOCs, considering its high emission levels of total VOC (627.96 ng g-1min-1). Our results extend the information on floral VOCs of Lagerstroemia and provide a theoretical basis for breeding new cultivars with desirable floral scents.

SIMULTANEOUS REVERSE PHASE-HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (RP-HPLC) ESTIMATION OF AZELASTINE HYDROCHLORIDE, FLUTICASONE PROPIONATE, AND PHENYL ETHYL ALCOHOL IN DYMISTA (MEDA) NASAL SPRAY

This work reported a reverse phase-high performance liquid chromatography method for quantitative estimation of Azelastine Hydrochloride, Fluticasone Propionate, and Phenylethyl Alcohol in Nasal Spray formulation. The assay involved an isocratic elution of these components by using Intersil Octadecylsilane (C18) column (25 cm x 4.6 mm x 5 μm) using mobile phase composition of Buffer: Solvent Mixture (40:60 %v/v) and pH adjusted to 6.5 with dilute orthophosphoric acid. The flow rate was 1.4 mLmin-1 and the analytes are monitored at 254 nm. Separation was completed within 20 minutes. Calibration curves were linear with correlation coefficient more than 0.99 over a concentration range of 50%, 75%, 100%, 125%, and 150% for Azelastine Hydrochloride, Fluticasone Propionate and Phenylethyl Alcohol. The method was proven to be accurate between 50 to 150% with 98 to 102 % recovery of the actives from a spiked placebo. The method was shown to be precise yielding acceptable results for the system reproducibility and method repeatability. All the validation parameters were within the acceptance range according to International Conference on Harmonization norms. The developed method is simple and rapid which could be applied for routine estimation of the formulation.

Evaluation of Senna tora (L.) Roxb. leaves as source of bioactive molecules with antioxidant, anti-inflammatory and antibacterial potential

Senna tora (L.) Roxb. is an ethno-medicinal herb used by rural and tribal people of the Satpura region of Madhya Pradesh in India and the Phatthalung Province of Thailand for treating rheumatism, bronchitis, ringworm, itches, leprosy, dyspepsia, liver disorders and heart disorders. It is also used in Chinese and Ayurvedic medicine. This study was conducted to investigate the potential of Senna tora (L.) Roxb. as a source of drug candidates against oxidants, inflammation, and bacterial infection. Preliminary phytochemical screening (PPS) and GC-MS were performed to identify the phytochemicals in the ethyl acetate extract of Senna tora (L.) Roxb. leaves (EAESTL). The in vitro antioxidant activity was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and H2O2-scavenging tests; the in vitro anti-inflammatory activity was determined by bovine serum albumin (BSA) denaturation and red blood cell (RBC) hemolysis inhibition; and the antibacterial activity was evaluated by agar-well diffusion methods. Cytotoxicity was estimated by Artemia salina larvae lethality, while acute toxicity was evaluated by oral delivery of the extract to mice. In silico antioxidant, anti-inflammatory, and antibacterial activities were predicted by the Prediction of Activity Spectra for Substances (PASS) program. The pharmacokinetics related to ADME and toxicity tests were determined by the admetSAR2 and ADMETlab2 web servers, and drug-able properties were assessed by the SwissADME server. GC-MS detected fifty-nine phytochemicals that support the types of compounds (phenols, flavonoids, tannins, terpenoids, saponins, steroids, alkaloids, glycosides and reducing sugar) identified by phytochemical screening. EAESTL exhibited dose-dependent antioxidant, anti-inflammatory, and antibacterial activities without any adverse effects or fluctuations in body weight. The PASS program predicted that the identified phytochemicals have antioxidant, anti-inflammatory and antibacterial activities. Among 51 phytochemicals, 16 showed good ADME, and 8 fulfilled drug-able properties without toxicity. Altogether, four phytochemicals, viz., benzyl alcohol, 3-(hydroxy-phenyl-methyl)-2,3-dimethyl-octan-4-one, phenylethyl alcohol and 2,6,6-trimethylbicyclo [3.1.1] heptane-3-ol, showed good pharmacokinetics and drug-able properties without toxicity, along with antioxidant, anti-inflammatory, and antibacterial activities. The obtained results suggest that Senna tora (L.) Roxb. leaves contain bioactive phytochemicals that have the potential to fight against oxidants, inflammation, and bacterial infection as potential drug candidates.

Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of ‘Karasakiz’ grapes from different regions over two consecutive vintages

Spontaneous fermentation may produce complex and unique wines with geographical designations due to the region-specific yeast flora and variations in must characteristics. The current study focused on the yeast diversity and changes in volatile compounds during the spontaneous fermentation of ‘Karasakız’ grapes from three sub-regions of Çanakkale province, Turkey for two vintages (2019 and 2020). This is the first study on the diversity of autochthonous yeasts during wine fermentation of ‘Karasakız’ variety. In the present work, the strains belong to Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Metschnikowia pulcherrima and Zygoascus hellenicus by PCR-RFLP of the ITS region were identified . A total of 272 isolates were identified as S. cerevisiae. Yeast population and diversity changed related to the sub-region and the vintages. However, H. uvarum and S. bacillaris were common denominators of three regions evaluated. H. uvarum was dominant in the early stages of the fermentation, except for Bozcaada 2019 vintage. Bozcaada region also exhibited higher S. cerevisiae strain diversity compared to other regions. 1-Hexanol and 1-octanol gradually decreased during the fermentation of ‘Karasakız’ grapes, while the concentration of isoamyl alcohol, phenylethyl alcohol and ester compounds increased by the fermentation but with some fluctuation.

Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters

As one of the quintessential representatives of Chinese rice wine, Hongqu rice wine is brewed with glutinous rice as the main raw material and Hongqu (Gutian Qu or Wuyi Qu) as the fermentation starter. The present study aimed to investigate the impact of Hongqu on the volatile compositions and the microbial communities in the traditional production of Gutian Hongqu rice wine (GT) and Wuyi Hongqu rice wine (WY). Through the OPLS-DA analysis, 3-methylbutan-1-ol, isobutanol, ethyl lactate, ethyl acetate, octanoic acid, diethyl succinate, phenylethyl alcohol, hexanoic acid and n-decanoic acid were identified as the characteristic volatile flavor components between GT and WY. Microbiome analysis revealed significant enrichments of Lactobacillus, Pediococcus, Aspergillus and Hyphopichia in WY brewing, whereas Monascus, Saccharomyces, Pantoea, and Burkholderia-Caballeronia-Paraburkholderia were significantly enriched in GT brewing. Additionally, correlation analysis showed that Saccharomyces, Lactobacillus, Weissella and Pediococcus were significantly positively correlated wih most characteristic volatile components. Conversely, Picha, Monascus, Franconibacter and Kosakonia showed significant negative correlations with most of the characteristic volatile components. Furthermore, bioinformatical analysis indicated that the gene abundances for enzymes including glucan 1,4-alpha-glucosidase, carboxylesterase, alcohol dehydrogenase, dihydroxy-acid dehydratase and branched-chain-amino-acid transaminase were significantly higher in WY compared to GT. This finding explains the higher content of higher alcohols and characteristic esters in WY relative to GT. Collectively, this study provides a theoretical basis for improving the flavor profile of Hongqu rice wine and establishing a solid scientific foundation for the sustainable development of Hongqu rice wine industry.

Behavioral evidence of olfactory imprinting during embryonic and larval stages in lake sturgeon

Abstract Many migratory fishes are thought to navigate to natal streams using olfactory cues learned during early life stages. However, direct evidence for early-life olfactory imprinting is largely limited to Pacific salmon, and other species suspected to imprint show life history traits and reproductive strategies that raise uncertainty about the generality of the salmonid-based conceptual model of olfactory imprinting in fishes. Here, we studied early-life olfactory imprinting in lake sturgeon (Acipenser fulvescens), which have a life cycle notably different from Pacific salmon, but are nonetheless hypothesized to home via similar mechanisms. We tested one critical prediction of the hypothesis that early-life olfactory imprinting guides natal homing in lake sturgeon: that exposure to odorants during early-life stages results in increased activity when exposed to those odorants later in life. Lake sturgeon were exposed to artificial odorants (phenethyl alcohol and morpholine) during specific developmental windows and durations (limited to the egg, free-embryo, exogenous feeding larvae and juvenile stages), and later tested as juveniles for behavioral responses to the odorants that were demonstrative of olfactory memory. Experiments revealed that lake sturgeon reared in stream water mixed with artificial odorants for as little as 7 days responded to the odorants in behavioral assays over 50 days after the initial exposure, specifically implicating the free-embryo and larval stages as critical imprinting periods. Our study provides evidence for olfactory imprinting in a non-salmonid fish species, and supports further consideration of conservation tactics such as stream-side rearing facilities that are designed to encourage olfactory imprinting to targeted streams during early life stages. Continued research on lake sturgeon can contribute to a model of olfactory imprinting that is more generalizable across diverse fish species and will inform conservation actions for one of the world’s most imperiled fish taxonomic groups.

Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation

Wheat-gluten, the protein-rich portion of wheat, can be processed to produce a highly savory sauce product after solid and liquid-state fermentation (SSF and LSF) with the inoculation of selected lactic acid bacteria (LAB) and yeast under salt-free condition. However, limited research has been done on the impact of different types of microbes in this process. This work studied the flavour impact on fermented wheat-gluten by the single inoculation of Latilactobacillus sakei or one yeast (Saccharomyces boulardii or Pichia kluyveri). Glucose was depleted during LSF in all treatments. Lactic acid production increased over time in L. sakei-fermented samples but not in yeast-fermented samples. Cysteine, serine and arginine remained low over LSF in L. sakei-fermented samples but increased in yeast-fermented samples. More fruity esters such as isoamyl acetate and isobutyl acetate were detected in samples fermented by P. kluyveri, while S. boulardii boosted the production of alcohols such as 3-methyl butanol and 2-phenylethyl alcohol. Principal component analysis revealed a clear difference in volatile profiles of the samples fermented with different strains. Therefore, the fermented sauce can potentially be processed into different flavor directions, and based on the flavor profile, be used in different food applications.

Chemosensation in anxiety: the trigeminal system matters.

The presence of a perceptual bias due to anxiety is well demonstrated in cognitive and sensory task for the visual and auditory modality. Event-related potentials, by their specific measurement of neural processes, have strongly contributed to this evidence. There is still no consensus as to whether such a bias exists in the chemical senses; chemosensory event-related potentials (CSERPs) are an excellent tool to clarify the heterogeneous results, especially since the Late Positive Component (LPC) may be an indicator of emotional involvement after chemosensory stimulation. This research examined the association between state and trait anxiety and the amplitude and latency of pure olfactory and mixed olfactory-trigeminal LPC. In this study, 20 healthy participants (11 women) with a mean age of 24.6 years (SD = 2.6) completed a validated questionnaire to measure anxiety (STAI), and CSERP was recorded during 40 pure olfactory stimulations (phenyl ethanol) and 40 mixed olfactory-trigeminal stimulations (eucalyptol). LPC latency and amplitude were measured at Cz (electrode located at midline central) for each participant. We observed a significant negative correlation between LPC latencies and the state anxiety scores for the mixed olfactory-trigeminal condition (r(18) = -0.513; P = 0.021), but not for the pure olfactory condition. We did not observe any effect on LPC amplitudes. This study suggests that a higher level of state anxiety is related to a more rapid perceptual electrophysiological response for mixed olfactory-trigeminal stimuli but not for pure odors.

The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak

This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstac (K) and Zizak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation ? (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID?MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for pleasant taste (isoamyl acetate ? banana, ethyl hexanoate ? ripe banana, 2-phenylethyl acetate ? powerful fruity rose like) were increased in all samples compared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).

Extraction and Identification of Volatile Compounds in Rosa laxa Retz var harputense T. Baytop "Kişmiri rose"

The gardening of ornamental plants comes back to ancient times (Urartians). Nowadays the gardening of ornamental plants is done worldwide as in the Van provinces of Türkiye. Old and traditional gardens can be seen in different regions of this province naturally. Among these plants, Rosa laxa Retzius var. harputense T. Baytop (Kişmiri rose), is an exotic plant coming from Central Asia. Kişmiri rose has semi-double and miniature flowers and blooms for about five months in the ecological conditions of Van. It has not only highly decorative but also has a light, pleasant, and enthusiastic fragrance. As far as we know there is no previously published on the volatile profile of Rosa laxa Retz var. harputense (Kişmiri rose). For this purpose, in this study, "Headspace Solid Phase Micro Extraction Gas Chromatography-Mass Spectrometry" (HS/SPME/GC/MS) was applied for the detection of volatile compounds of Kişmiri rose flowers. A total of 31 compounds of Kişmiri rose were identified and quantified using Gas Chromatography-Mass Spectrometry (GC/MS). Among these identified compounds, phenyl ethyl alcohol (26.59%), cis-3-hexenyl acetate (18.573%) was detected as the major ones. According to the obtained results, it is concluded that our species has also a Chinese origin.

Antimicrobial Activity of Essential Oils and Single Fragrance Ingredients for Cosmetic Applications

Purpose: Plant-derived essential oils are widely used as pharmacological drugs and fragrances. In this study, 16 natural essential oils and 14 single fragrance ingredients were investigated for their potential as antimicrobial agents.Methods: Paper disk diffusion assays were performed to assess the antimicrobial activities of the essential oils and single fragrance ingredients against Staphylococcus aureus , Staphylococcus epidermidis , Escherichia coli , Pseudomonas aeruginosa , Bacillus subtilis , Candida albicans , Aspergillus niger , and Malassezia furfur.Results: Cinnamon bark and neroli essential oils, which contain linalool, exhibited significant antimicrobial activities against S. aureus and C. albicans. The single fragrance ingredients citral, D -limonene, and hydroxycitronellal exhibited antibacterial effects against S. aureus and C. albicans. Cinnamon bark oil also showed good antifungal effects against A. niger and M. furfur . Clove essential oil, which contains eugenol as the main ingredient, showed antifungal effects against M. furfur, and aurantiol also exhibited antibacterial effects against M. furfur . S. aureus , E. coli, and P. aeruginosa , which are regulated in distributed cosmetics, were susceptible to the effects of cinnamon bark oil and phenylethyl alcohol. Bergamot and lavender oils exerted good antibacterial effects against S. aureus , but not S. epidermidis . In addition, rosemary oil, rose absolute, and phenylethyl alcohol, which showed good antifungal effects against C. albicans , had no or little antibacterial effect on S. epidermidis .Conclusion: Our results suggest that essential oils can be used as alternative preservatives and antimicrobial agents for atopic dermatitis and dandruff.

GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing

Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea’s overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential of Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) herbal teas was comprehensively investigated. Two different infusions were studied and labeled as 25 °C/24 h (room temperature) and 98 °C/10 min (hot temperature). A total of 45 and 44 aroma compounds were detected in Moringa cold and hot teas, respectively, whereas 39 volatiles were determined in both infusion techniques for Kinkeliba herbal teas. The total amount of volatile compounds in both cold-infused herbal teas was higher than those in the hot-infused ones. Based on GC-MS-Olfactometry results, 19 and 21 key odorants in total were found in Moringa and Kinkeliba teas, respectively. The principal key odorants in Moringa teas with the highest flavor dilution (FD) factors were (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while in Kinkeliba teas they were 2-hexanol (herbal/green) and 3-penten-2-ol (green/fresh). The total phenolic content and antioxidant potential in Moringa and Kinkeliba teas increased using hot infusion. Principal component analysis showed that each tea infusion was clearly discriminated in terms of its volatile profiles. Our findings demonstrated that the brewing procedures had a significant impact on the key odorants of Moringa and Kinkeliba infusions.

Comparative profiling of volatile organic compounds associated to temperature sensitive resistance to wheat streak mosaic virus (WSMV) in resistant and susceptible wheat cultivars at normal and elevated temperatures

To investigate changes in wheat resistance to wheat streak mosaic virus (WSMV) at normal and elevated temperatures and their effects on the emission of volatile organic compounds (VOCs), the profile of these compounds in WSMV-resistant (R) and susceptible (S) wheat cultivars were analyzed. VOCs were discovered in leaves of R and S cultivars inoculated to WSMV at 20 °C and 32 °C at 24, 48 and 72 h post inoculation (hpi) by GC. MS–HS–SPME. Many VOCs and related metabolic pathways of WSMV inoculated and control plants responded differently at low/high temperatures in R/S cultivars. Compounds such as 6-methyl-5-hepten-2-one and heptanal, represented the maximum abundance in R plants compared to S plants at earlier times especially, 48 hpi/20 °C. Also, at 32 °C, VOCs including heptanal and 2-pentenal had the highest increase in abundance at a later time. In addition, in R plants, several pathways were up-regulated commonly at 20 °C and 32 °C. Although, at 20 °C, they were activated at an earlier time. At 32 °C, most of these pathways were up-regulated at 72 hpi. The most important pathways correlated to combined stresses included lipoxygenase, cuticular wax biosynthesis, fatty acid and lipid biosynthesis. The pathway of phenyl ethanol biosynthesis was up-regulated only at 32 °C, which probably is specifically related to resistance to heat stress. Up-regulation of the lipoxygenase pathway appears to increase vector attractiveness and tolerance to biotic and abiotic stresses. Based on these results, is suggested that there is a particular synchronized regulation of defense-related multi-dimensional VOCs emitting network that is necessary for the occurrence of wheat defense responses against WSMV and/or heat. This research highlights the challenge of global warming and the breakdown of plant resistance to viruses which requires metabolic engineering of VOCs for sustainable agriculture.

Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry.

Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars. However, a comprehensive comparison of the characteristic volatiles among WRTs with different cultivars has rarely been carried out. In this study, non-targeted analyses of volatile fragrant compounds (VFCs) and targeted aroma-active compounds in WRTs from four different cultivars were performed using chemometrics and gas chromatography olfactometry/mass spectrometry (GC-O/MS). A total of 166, 169, 166, and 169 VFCs were identified for Dahongpao (DHP), Rougui (RG), Shuixian (SX), and Jinfo (JF), respectively; and 40 components were considered as the key differential VFCs among WRTs by multivariate statistical analysis. Furthermore, 56 aroma-active compounds were recognized with predominant performances in "floral & fruity", "green & fresh", "roasted and caramel", "sweet", and "herbal" attributes. The comprehensive analysis of the chemometrics and GC-O/MS results indicated that methyl salicylate, p-cymene, 2,5-dimethylpyrazine, and 1-furfurylpyrrole in DHP; phenylethyl alcohol, phenethyl acetate, indole, and (E)-β-famesene in RG; linalool, phenethyl butyrate, hexyl hexanoate, and dihydroactinidiolide in JF; and naphthalene in SX were the characteristic volatiles for each type of WRT. The obtained results provide a fundamental basis for distinguishing tea cultivars, recombination, and simulation of the WRT aroma.

Trigeminal Sensitivity in Patients With Allergic Rhinitis and Chronic Rhinosinusitis

Allergic rhinitis (AR) and chronic rhinosinusitis with nasal polyps (CRSwNP) are of high importance in otorhinolaryngology. Some of their symptoms are related to changes in the nasal trigeminal sensitivity. The aim of this study was to compare nasal trigeminal sensitivity in patients with AR, CRSwNP, and healthy controls (HC). A total of 75 individuals participated (age 19-78 years; 34 AR, 10 CRSwNP and 31 HC). Olfactory function was determined using the extended Sniffin' Sticks test battery. Trigeminal sensitivity was assessed with CO2 detection thresholds. Trigeminal negative mucosal potentials (NMP) and EEG-derived event-related potentials (ERP) were recorded in response to selective olfactory (phenylethyl alcohol) and trigeminal (CO2 ) stimuli using high-precision air-dilution olfactometry. In comparison to HC, AR patients had lower CO2 thresholds, also reflected in shorter peak latencies in NMP and trigeminal ERP measurements. CRSwNP patients had a decreased sensitivity for trigeminal stimuli, also reflected in prolonged trigeminal ERP latencies, and reduced olfactory function compared to HC. AR patients seemed to be more sensitive to trigeminal stimuli than CRSwNP patients. Importantly, the differences could be shown on psychophysical and electrophysiological levels. The changes in trigeminal sensitivity appear to be present already at the level of the respiratory epithelium. The differences between the two groups may depend on the specific inflammatory changes accompanying each disorder, the degree of inflammatory activity, or duration of the inflammatory disorder. However, because the sample sizes are relatively small, these results need to be confirmed in the future studies with larger groups. 4 Laryngoscope, 133:654-660, 2023.

Chemical exchange in the vine shoots-wine system when used as an innovative enological procedure.

Pruned vine shoots prepared as toasted fragments (SEGs) have recently been proposed as enological additives capable of producing differentiated quality wines. In this work, the composition of phenolic and volatile compounds of SEGs, before and after contact with wines, has been studied. SEGs from Tempranillo and Cabernet Sauvignon were used, which were kept in contact for 30 days with red wines made with the same varieties. Phenolic compounds were the ones with the highest sorption in SEGs, but a variety-dependent behavior was observed in anthocyanins and flavonols, with an increase in some malvidin derivatives only in Tempranillo wine and an increase in (-)-epicatechin in SEGs and Cabernet Sauvignon wine. trans-Resveratrol was transferred from SEGs to wine but also increased in SEGs regardless of the variety used. The volatile compounds that were most retained in SEGs were phenylethyl alcohol and ethyl lactate, but in lower proportions than the phenolic compounds and without important changes in wines. The high content of phenolic compounds in SEGs after their use as enological additives suggests that they could be considered as a source of anthocyanins and as raw materials for phenolic compounds with recognized antioxidant properties. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.