Pleasant Aroma Research Articles

Volatomics-Assisted Characterization of Flavor Contributors During Ripening of Wallace Melon (Cucumis melo L.)

Background: Wallace melon has a powerful, pleasant aroma when ripe. However, little is understood about the aroma profile and the Volatile Organic Compounds (VOCs) biosynthesis during ripening. Objective: The aim of this study is to investigate the metabolome and transcriptome of Wallace melon to study the mechanism underlying its aroma formation systematically. Methods: HS-SPME/GC-MS and RNA-Seq were used to analyze the VOCs and associated genes of Wallace melon from three developmental stages (i.e., green, transition, and yellow stages). Results: The aroma profiles included 47 VOCs, which were in connection with 35 genes. Yellow-stage fruits are more aromatic than the melons in the transition and green stages, producing higher concentrations of total VOCs (2994.36 ng/g), with ethyl acetate (543.16 ng/g) being the most abundant compound. Transcriptomic analysis revealed that the biosynthesis of VOCs was mainly related to fatty acid and amino acid metabolisms. Moreover, the lipoxygenase-1 (MELO3C014482.2), alcohol dehydrogenase-2 (MELO3C017100.2), 3-ketoacyl-CoA synthase-3 (MELO3C010941.2), and hydroperoxide dehydratase (MELO3C018412.2) genes were closely related to alcohols/esters through correlation analysis. Conclusion: The information generated will deepen the understanding of Wallace melon storage quality and guide melon product development.

Exogenous Riboflavin Application at Different Growth Stages Regulates Photosynthetic Accumulation and Grain Yield in Fragrant Rice

Fragrant rice has high market value and is popular among consumers because of its pleasant fragrance. Plant growth regulators and trace elements can influence the yield and physiological indices of fragrant rice. Riboflavin, a vital component of plant vitamins, plays a crucial role in plant growth and development, and it is a water-soluble vitamin that is essential for sustaining normal photosynthesis and metabolic processes. However, the effects of riboflavin on nutrient accumulation and yield formation in fragrant rice have rarely been reported. Therefore, to further increase the yield and quality of fragrant rice, this study investigated the impact of the foliar application of riboflavin at different growth stages on nutrient accumulation and yield formation in two different genotypes of fragrant rice via a pot experiment. The experimental design consisted of three treatment groups, i.e., the T0 treatment group (control), which was sprayed with water; the T1 treatment group, which was sprayed at the booting stage; and the T2 treatment group, which was sprayed at the flowering stage; in all of these groups, 20 mg·L−1 riboflavin solution was used. The results revealed that the yields of the T1 and T2 treatments increased by 6.56–7.25% and 10.52–13.80%, respectively, compared with those of T0, which was attributed mainly to the increase in 1000-grain weight and grain filling. Furthermore, foliar spraying of riboflavin significantly increased the chlorophyll content, which resulted in the increased production of more total starch, soluble sugars, and sucrose and facilitated their transportation to the seeds. Moreover, applying riboflavin directly to the leaves increased the activity levels of the sucrose synthase (SS) and sucrose phosphate synthase (SPS) enzymes. Among the three treatments, the T2 treatment had the most pronounced effect. The results revealed that the foliar application of riboflavin could increase photosynthesis and promote the production of nonstructural carbohydrates, thereby increasing the total aboveground biomass of fragrant rice by 17.00–20.91% and 21.07–72.91% under the T1 and T2 treatments, respectively. Additionally, spraying riboflavin promoted rapid increases in the weight of fragrant rice seeds. In conclusion, foliar spraying of riboflavin during the flowering stage of aromatic rice can effectively enhance photosynthetic accumulation and yield, which is a promising physiological regulation strategy and provides new theoretical guidance for high-yield cultivation practices.

Impact on physico-chemical characteristics of cream cheese analogue using blend of dairy and vegetable fat

Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. It is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above-mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50–55% during these trials. All ingredients were added in a large container for mixing and cooking treatment for 1–2 min at 75 °C and homogenized for 5–6 min with the help of a hand mixture until completely homogenous sample was obtained. Samples were then transferred in to another container and allowed them to attain temperature between 20 and 25 °C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6–4.7) was achieved. Later samples were heated at 50–55 °C for 2–3 min and then placed in a muslin cloth and left overnight for whey drainage. Physicochemical, microbial analysis were performed while sensory evaluation was performed using different parameters and scales. Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant-based fat which made its production possible at industrial level. Cream cheese which was made from dairy fat (75%) and cocoa butter substitute fat (25%) had more springiness, smoothness, gumminess, more pleasant taste, color, flavor and aroma than other samples. This dairy product can be used in future in Pakistan.

Fermentation of soymilk with Lactobacillus acidophilus enhances the functional attributes and health-promoting properties

Fermented soymilk is a traditional oriental food beverage that has various health benefits due to its bioactive compounds. However, the fermentation process and the probiotic strains used can affect the quality and functionality of fermented soymilk. In this study, we designed to develop a novel functional food by fermenting soymilk with Lactobacillus acidophilus (L. acidophilus), a probiotic bacterium that can improve microbiota present in intestine and modulate the immune system. We evaluated the physicochemical, microbiological and sensory attributes of the fermented soymilk, as well as its total phenolic, flavonoids, free amino acids, antioxidant and anticancer activities. The results revealed that L. acidophilus had ability to grow well and produce lactic acid in soymilk, resulting in a pH of 4.4 and a titratable acidity of 0.72 g of lactic acid per 100 mL after 12 h of fermentation. The fermented soymilk had a smooth texture, a pleasant aroma and a sour taste, and was well accepted by the panelists. The fermented soymilk also exhibited a good amount of total phenolic, flavonoids, free amino acids with high antioxidant activity towards DPPH free radicals (IC50 = 55.51 µg/mL) and the inhibition of human colorectal cancer cells (HCT-116) in a dose-dependent manner (IC50 = 67.13 µg/mL). Overall, these findings suggest that fermented soymilk with L. acidophilus is a novel functional food with potential therapeutic values for the prevention and treatment of oxidative stress, cancer and metabolic disorders.

Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour

This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water migration were analyzed before and after CP treatment. The findings revealed that CP treatment had a minimal impact on the baseline nutrient composition of BWWF, but significantly improved its free amino acid profile, enhancing its nutritional value. The treated BWWF had an improved surface color, appeared brighter and yellower, and gave off a pleasant mellow aroma, while removing unpleasant flavor. The total phenolic content of BWWF increased while the flavonoid and anthocyanin content decreased after the treatment. CP-treated BWWF underwent aggregation cross-linking in the microstructure, and the content of bound water decreased, but the stability increased. In conclusion, CP treatment had great potential to improve the physicochemical properties and sensory quality of BWWF.

Combined analysis of transcriptome and metabolome reveals the effects of novel aroma-producing Naumovozyma castellii on Feng-flavor Baijiu

Feng-flavor Baijiu has an elegant and pleasant aroma and is one of the four traditional famous liquors in China. A strain of Naumovozyma castellii XF0241 with excellent fermentation performance and rich aroma compounds was isolated and screened from the Feng-flavor fermented grains. Metabolomic analysis showed that the main flavor compounds of XF0241 are esters, terpenes, and heterocyclic compounds, which are important aroma and flavor compounds in Feng-flavor Baijiu. Compared with the model strain N. castellii CBS4309, the yeast's ester, terpenes and heterocyclic compounds were up-regulated by 168.99 ± 45.31 %, 103.54 ± 28.45% and 108.46 ± 36.78% respectively. After adding additional XF0241 to the Feng-flavor fermented grains, the flavor compounds became more abundant, among which the ester showed the highest increase, followed by terpenoids and heterocyclic compounds. Transcriptomic analysis showed that 1134 genes were differentially expressed. The combined analysis of transcriptome and metabolome revealed that 10 enzymes related to ester production and 3 enzymes related to terpenoid biosynthesis, and 1 enzyme related to heterocyclic formation were significantly upregulated. We believe that XF0241 is one of the core yeasts of Feng-flavor Baijiu. Its production of rich aroma compounds plays an important role in the formation of the special aroma of liquor.

The effect of functional ingredients on the quality of the curd product and its storage capacity

The solution to the problem of rationalizing the nutrition of the population, reducing the negative impact on the human body of harmful factors (physical, chemical) of the external environment is possible by creating functional products that include proteins, vitamins, antioxidants, pectins and other essential nutrients, the deficiency of which has been noted by biomedical research. Based on theoretical and experimental studies, the components were selected including functional ingredients: zosterin – a natural polysaccharide and vegetable filler – honeysuckle berry juice. Low-fat cottage cheese, which includes proteins, minerals, sulfur-containing compounds and other substances, was chosen as the basis of the functional product. As a result of the conducted research, technological approaches were formed and the component composition of the curd product with zosterin and berry juice was justified. The ratios of zosterol and honeysuckle juice in relation to the mass of cottage cheese have been established, ensuring proper technological and preventive effect. The organoleptic, structural-mechanical, physico-chemical parameters of the curd product have been studied. The nutritional and energy value is calculated. The developed curd product has an increased nutritional value, it contains biologically important components – vitamins, mineral salts, polyphenolic substances, pectins. It has a high digestibility due to the homogenization of all components and complementary organoleptics: pleasant aroma and taste, homogeneous, delicate consistency, attractive external characteristics. The effect of zosterol and berry juice on the quality of the curd product during storage has been studied. It has been proven that the introduction of zosterol and berry juice allows you to slow down undesirable processes, and, consequently, extend the shelf life of the product.

Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma.

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses.

Influence of variety and harvest on the sensory characteristics of chocolate made from cocoa fermented with different pulp contents

Despite the long-standing recognition of pulp's impact on cocoa fermentation, studies correlating pulp removal with cocoa variety remain scarce. This study investigates the influence of two cocoa varieties (Parazinho and PS1319) harvested in three different periods and various pulp contents (0–100%) on chocolate's physicochemical and sensory properties. Fermentation was conducted with varying pulp contents, followed by natural drying. The beans were roasted, ground to produce liquor, and mixed with other ingredients, undergoing conching, tempering, and storage to produce chocolate. Sensory evaluations included acceptance tests, CATA (Check-All-That-Apply), and JAR tests. Physicochemical analysis showed no correlation with harvest or variety but differed between samples. Sensory evaluation revealed no significant differences in “aroma” among samples. However, “overall liking” and “flavor” had higher acceptance with partial pulp removal for the PS1319 variety, whereas the Parazinho variety showed no impact. CATA and ideal scale analyses indicated that attributes like “chocolate flavor,” “sweet taste,” “pleasant flavor,” and “pleasant aroma” varied with harvest, variety, and pulp content. In conclusion, partial pulp removal positively impacts certain attributes, enhancing chocolate quality and adding value to pulp, benefiting the cocoa supply chain.

Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation

BackgroundThe market for beverages is highly changing within the last years. Increasing consumer awareness towards healthier drinks led to the revival of traditional and the creation of innovative beverages. Various protein-rich legumes were used for milk analogues, which might be also valuable raw materials for refreshing, protein-rich beverages. However, no such applications have been marketed so far, which might be due to unpleasant organoleptic impressions like the legume-typical “beany” aroma. Lactic acid fermentation has already been proven to be a remedy to overcome this hindrance in consumer acceptance.ResultsIn this study, a statistically based approach was used to elucidate the impact of the fermentation parameters temperature, inoculum cell concentration, and methionine addition on the fermentation of lupine- and faba bean-based substrates. A total of 39 models were found and verified. The majority of these models indicate a strong impact of the temperature on the reduction of aldehydes connected to the “beany” impression (e.g., hexanal) and on the production of pleasantly perceived aroma compounds (e.g., β-damascenone). Positively, the addition of methionine had only minor impacts on the negatively associated sulfuric compounds methional, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide. Moreover, in further fermentations, the time was added as an additional parameter. It was shown that the strains grew well, strongly acidified the both substrates (pH ≤ 4.0) within 6.5 h, and reached cell counts of > 9 log10 CFU/mL after 24 h. Notably, most of the aldehydes (like hexanal) were reduced within the first 6–7 h, whereas pleasant compounds like β-damascenone reached high concentrations especially in the later fermentation (approx. 24–48 h).ConclusionsOut of the fermentation parameters temperature, inoculum cell concentration, and methionine addition, the temperature had the highest influence on the observed aroma and taste active compounds. As the addition of methionine to compensate for the legume-typical deficit did not lead to an adverse effect, fortifying legume-based substrates with methionine should be considered to improve the bioavailability of the legume protein. Aldehydes, which are associated with the “beany” aroma impression, can be removed efficiently in fermentation. However, terminating the process prematurely would lead to an incomplete production of pleasant aroma compounds.

Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality.

The use of new types of raw materials to improve the quality and nutritional value of products is an important trend in flour confectionery. Flour from extruded sunflower seed kernels (FESSK), the by-product of oil production, was used as a new ingredient in muffin formulation. Analysis of physicochemical and nutritional properties of muffins prepared with FESSK, which was added in the amounts of 5, 10, and 15% to the total weight of mixture of wheat and rye flours, as well as their sensory evaluation, wereperformed. According to the sensory evaluation, the muffins with FESSK had a pleasant, nutty and sunflower aroma, and the best results were shown by muffins with 10% of FESSK. Addition of FESSK, 10%, led to an increase of the content of protein by 24.7%, fat by 16.9%, fiber by 23.3%, ash by 16.9%, and a decrease of content of total carbohydrates by 5.2% and sugars by 16.2%. Enriched muffins had improved texture characteristics, particularly, smooth, crack-free surface, soft, and elastic crumb with well-developed porosity and small, evenly distributed, thin-walled pores. The FESSK could be recommended as an ingredient for improving the nutritional and technological properties of flour confectionery products.

Non-targeted LC-MS Metabolite profiling: Contrasting water hydrodistillation and methanol extraction of Rose damascens Mill

Rose damascens essential oil has been highly valued for its pleasant aroma and multiple therapeutic properties such as improving mood and anxiety. However, the industrial waste generated in the essential oil industry, especially wastewater, poses a challenge to sustainability. In this study, a non-targeted LC-MS based metabolomics approach was carried out to reveal the compositions of wastewater during the hydrodistillation of rose essential oil. 1088 different metabolites were detected compared with methanol extract, with prominent concentrations of polyphenols, flavonoids, organic acids, amino acids, dipeptides, fatty acids, small molecule sugars, and vitamins. According to the research based on the Kyoto Encyclopedia of Genes and Genomes (KEGG), 637 metabolites of 1088, including 96 flavonoids and 20 polyphenols, showed enrichment in metabolism-related pathways. Notably, a gradual enrichment and stabilization of metabolites in the industrial wastewater of rose oil extraction.

A Survey of Fruit Quality Properties, Growth, and Yield of Several Melon Varieties (<i>Cucumis melo</i> L.) Using Fertigation Approach

Melons, <i>Cucumis melo</i> L., belongs to the family Cucurbitaceae. They are popular for their sweet, juicy fruit flesh with pleasant aroma. These melons are packed with numerous essential nutrients for the human body. In this study, the fruit quality properties, growth, and yield of nine different melon varieties were compared via a fertigation approach to deduce the best melon variety to be planted by melon farmers. Quantitative and qualitative traits of all nine melon varieties were collected and compared. As a result, it was discovered that the Japanese Rock Melon F1 Hybrid is an all-rounder best melon variety, with the highest seed germination percentage and fruiting percentage. On the other hand, the Sweet Green Melon F1 can also be considered the second-best choice, but the only downside is that the germination rate is significantly lower compared to others, at merely 37%. Hopefully, this study can serve as a foundation for developing a more comprehensive database for melon varieties to aid melon farmers in decision-making and further improve the industry’s yield.

Biological Properties of Sandalwood Oil and Microbial Synthesis of Its Major Sesquiterpenoids.

Sandalwood essential oil is extracted from the heartwood part of mature sandalwood and is known for its pleasant fragrance and exceptional medicinal activities, including antimicrobial, antitumor, and anti-inflammatory properties. The (Z)-α-santalol and (Z)-β-santalol are the most vital ingredients contributing to sandalwood oil's bioactivities and unique woody odor characteristics. Metabolic engineering strategies have shown promise in transforming microorganisms such as yeast and bacteria into effective cell factories for enhancing the production of vital sesquiterpenes (santalene and santalol) found in sandalwood oil. This review aims to summarize sources of sandalwood oil, its components/ingredients, and its applications. It also highlights the biosynthesis of santalene and santalol and the various metabolic engineering strategies employed to reconstruct and enhance santalene and santalol biosynthesis pathways in heterologous hosts.

Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening

AbstractLupines and faba beans are rising stars among legumes as sources of valuable, vegan plant‐based proteins. To enter new application areas like the production of protein‐rich refreshing beverages, the typical beany aroma impression has to be overcome, and the sensory appearance has to be improved, as it can be accomplished with lactic acid fermentation. An extensive strain screening of 70 lactic acid bacteria from 16 genera was performed to identify suitable strains to transform substrates made from lupines and faba beans into refreshing beverages and to improve their sensory characteristics. By analyzing carbohydrate utilization, production of organic acids and aroma compounds, and sensory appearance, 22 strains for lupine and eight strains for faba bean were preselected. Subsequently, the most suitable strains (five for lupine and three for faba beans) were identified by a trained sensory panel, and finally their growth kinetics were discussed. Generally, the aroma profile varied highly with the utilized strain. However, by selecting suitable strains, the beany impression can be highly reduced and pleasant aroma impressions (e.g., fruity and buttermilk) can be added. Most strikingly, it was proven that using germinated lupines and faba beans instead of raw ones can bypass the usual growth restriction, and the strain selection can be focused exclusively on sensory aspects. This opens the option to use strains usually excluded for the fermentation of legumes due to their lack of utilization of the legume‐typical α‐galactosides.

Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects

Apple pomace resulting from juice processing and thermal processing (50 °C/12 h and 80 °C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile suitable as ingredients in food products. Proximate composition (moisture, titratable acidity, ash, soluble substances, and fat content) was analyzed using ISO standard methods. The Folin–Ciocâlteu method, a DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, and flavonoid determination were used to assess antioxidant potential and bioactive compound contents. Antimicrobial potential and cytotoxic and anti-proliferative potential were also assessed. Aroma was characterized by a volatile compound analysis performed using ITEX/GC-MS for the by-products, the powder, and some muffins developed with the proposed functional ingredient. For the sensory analysis of muffins, the acceptability was evaluated using the hedonic test and texture analysis was done using the CT3 Texture Analyzer. The cytotoxic potential of the methanol extracts of the by-products ranged between 70.42 and 78.80%. The hedonic test revealed that the evaluators highly appreciated the aroma, which was attributed to the volatile compounds responsible for the pleasant aroma. The addition of 20% apple pomace powder led to similar texture and sensory scores to the reference samples.

Aromatic compound 2-acetyl-1-pyrroline coordinates nitrogen assimilation and methane mitigation in fragrant rice

Rice paddy has been the main source of anthropogenic methane (CH4) emissions, with significant variations among rice varieties. 2-Acetyl-1-pyrroline (2-AP) is the key component of the pleasant aroma in fragrant rice. Here, we show that fragrant rice is metabolically active in nitrogen assimilation and exhibits high levels of 2-AP and that CH4 fluxes at the booting stage and cumulative emissions are 25.5% and 14.8% lower, respectively, in fragrant rice paddies compared with nonfragrant rice paddies. Three precursors involved in 2-AP synthesis-proline, glutamic acid, and ornithine-are identified as crucial nitrogen compounds that significantly promote CH4 oxidation in the rhizosphere. Augmenting 2-AP synthesis, either through foliar spraying or by utilizing CRISPR-Cas9 technology to generate knockout lines of BETAINE ALDEHYDE DEHYDROGENASE 2 gene, effectively enhances CH4 oxidation and reduces CH4 fluxes. Our findings reveal that the 2-AP metabolic pathway coordinates the carbon/nitrogen cycle to improve nitrogen assimilation along with high 2-AP levels and mitigate CH4 emissions in paddy ecosystems.

Genetic resources of the genus Prunus L. and their role in stone fruit breeding

Stone fruits such as apricot, cherry plum, cherry, peach, plum, and sweet cherry are highly popular in the Russian Federation. They are cultivated in the industrial gardens of large agricultural producers, as well as the plantings on farms and household plots. The fruits of these species can be consumed fresh for a considerable period of time. The application of some processing methods (cooling, freezing, and storage in a special atmosphere) significantly extends this period. Stone fruits are also suitable for producing a wide variety of processed products. The biochemical composition of fruits determines their high energy value and dietary properties. The representatives of the genus Prunus L. exhibit great genetic diversity. Due to their high polymorphy, they cover a large area. In regions with favorable weather and climatic growth conditions, stone fruits constitute the main industrial varieties. High requirements for industrial varieties determine the relevance of breeding improvement of available varieties. Representatives of the genus Prunus are characterized by a long juvenile period, different ploidy of species, high incompatibility, as well as heterozygosity for a large number of traits with a comparatively small number of identified genes. This fact significantly complicates genetic studies. The assortment of stone fruit crops in central Russia was renewed in several main directions. Most varieties were created through intervarietal crosses within a species. The current breeding work is aimed at creating new stone fruit species, as well as at improving the existing assortment. Along with the crossing of geographically distant varieties within a species, distant hybridization is one of the promising directions. In this way, new cultivated species were created, e.g., Russian plum (P. rossica Erem.), which is widely used in plantings. Such varieties are characterized by an attractive appearance, large size, pleasant aroma, and great flavor of fruits, as well as resistance to frost and rotting.

Estimation of environment stability for fruit yield and capsaicin content by using two models in Capsicum chinense Jacq. (Ghost Pepper) with multi-year evaluation.

Capsicum chinense Jacq. (Ghost Pepper) is well-known for its high pungency and pleasant aroma. The recent years witnessed a significant decline in popularity of this important crop due to the use of inferior planting material and lack of elite lines. To maintain constant performance across a variety of settings, it is crucial to choose stable lines with high yield and capsaicin content, as these are the most promising traits of Ghost Pepper. In this study, 120 high-capsaicin genotypes were subjected to a 3-year (kharif 2017, 2018 and 2019) stability investigation utilizing two well-known stability methods: Eberhart-Russell (ER) and additive main effects and multiple interaction (AMMI). Three replications were used following Randomized Complete Block Design for 11 traits. The experiment soil was sandy loam with pH 4.9. Minimum and maximum temperature of 18.5 °C, 17.5 °C, 17.4 °C and 32.2 °C, 31.3 °C, 32.7 °C and rainfall of 1,781, 2,099, 1,972 mm respectively was recorded for the study period. The genotype-environment linear interaction (G×E Lin.) was highly significant for days to 50% flowering, capsaicin content, fruit length and girth, fruit yield per plant and number of fruits per plant at p < 0.005. G×E interaction for fruit yield and capsaicin content in AMMI-analysis of variance reported 67.07% and 71.51% contribution by IPCA-1 (interactive principal component axis) and 32.76% and 28.49% by IPCA-2, respectively. Eight genotypes were identified to be stable with high yield and capsaicin content. The identified stable lines can be opted for cultivation to reduce the impact of crop failure when grown in different macro-environments. Moreover, the pharmaceutical and spice sectors will also be benefitted from the lines with high capsaicin content. Further research assessing the lines' performance across various regions of India can provide a solid foundation for the crop's evaluation at national level.

Fleagrass (Adenosma buchneroides Bonati) Acts as a Fungicide Against Candida albicans by Damaging Its Cell Wall.

Fleagrass, a herb known for its pleasant aroma, is widely used as a mosquito repellent, antibacterial agent, and for treating colds, reducing swelling, and alleviating pain. The antifungal effects of the essential oils of fleagrass and carvacrol against Candida albicans were investigated by evaluating the growth and the mycelial and biofilm development of C. albicans. Transmission electron microscopy was used to evaluate the integrity of the cell membrane and cell wall of C. albicans. Fleagrass exhibited high fungicidal activity against C. albicans at concentrations of 0.5% v/v (via the Ras1/cAMP/PKA pathway). Furthermore, transmission electron microscopy revealed damage to the cell wall and membrane after treatment with the essential oil, which was further confirmed by the increased levels of β-1,3-glucan and chitin in the cell wall. This study showed that fleagrass exerts good fungicidal and hyphal growth inhibition activity against C. albicans by disrupting its cell wall, and thus, fleagrass may be a potential antifungal drug.