Pleasant Aroma Research Articles

Phantosmia in Parkinson's Disease: A Systematic Review of the Phenomenology of Olfactory Hallucinations.

Olfactory dysfunction is a prevalent non-motor symptom in Parkinson's disease (PD), affecting approximately 65-90% of subjects. PD patients may also report odor perception in the absence of any external source, often referred to as olfactory hallucinations (OHs) or phantosmia. This study aims to explore the current understanding of OHs in PD and offer a comprehensive overview of their prevalence and characteristics. We conducted a systematic search of the literature published on PubMed from inception to July 2023 regarding OHs in PD, following PRISMA guidelines. From the 2875 studies identified through database searching, 29 studies fulfilled the necessary criteria and underwent data extraction. The frequency of OHs in PD patients varies widely, ranging from 0.5% to 18.2%, with female prevalence ranging from 36% to 75% of the patients. Olfactory experiences may vary widely, ranging from pleasant scents to unpleasant odors. Several studies have indicated the concurrent presence of other types of hallucinations alongside phantosmia, especially visual and auditory hallucinations. OHs in PD are a type of hallucination that has been largely overlooked. To gain a deeper understanding of OHs in PD patients, the next crucial step should involve the development and validation of a dedicated questionnaire.

Halal Sustainability: Pengolahan Limbah Industri Tahu dan Tempe Menjadi Tepung ALai (Ampas Kedelai)

Tofu and tempeh factories are among the many commodities in Indonesia. Waste from these factories in the form of soybean pulp has the potential to become one of the environmental pollution problems. Researchers try to process the waste into valuable products that the community can consume and have economic, namely flour. Soybean pulp flour has a protein content of 15.20-17.72% and a fairly high crude fiber content of 3.23-21.35%. This research seeks to discover the problems of soybean mill waste, halal, and thayyiban product innovation. This sustainable halal product development innovation offer consists of the main product, flour, which can be a food additive product. The research uses an experimental method in the form of a pure experiment (true experiment) with a quantitative descriptive approach and literature study. Of the three treatments in the experiment, the first treatment (P1) is sun-dried soybean pulp with a smooth and soft texture, with the most optimal beige color and pleasant aroma. The advantages of this product package are the availability of cheap and readily available ingredients, a relatively simple process on a household scale, and clear halal and tayyib traceability as a solution to the SDGs points, production, and good health, responsible consumption and well-being.

Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines

Climate conditions clearly influence the concentration of important substances in grapes, generating chemical reactions that will determine the final wine aromas. Three different regions were chosen to cover the most important viticultural areas from Romania. The aim of this study was to highlight, for the first time, the volatile profile for two Romanian white wines, Feteasca regala and Feteasca alba, from three different vineyards (Silagiu, Aiud, and Sarica Niculițel). The results showed that wine’s aromatic profile was directly proportional with the area of origin for the grapes, directly correlated to the climate. The obtained values for alcohols, esters, aldehydes, and terpenoid compounds were also related to the oenoclimatic aptitude index, a significant accumulation of aroma compounds being observed mainly for the Feteasca regala wine. A total of 17 superior alcohols were evidenced within the two types of wines, among them, 2-phenyl ethanol being distinguished by its higher level in all samples, varying from 7692 up to 11,783 µg/L. Together with some aromatic esters, it offers one of the most pleasant aromas, resembling rose flavour. Of all the acids found in wines, the succinic acid has the most intense flavour, tasting somehow bitter and salty, imprinting to wine a certain “juiciness” and “vinosity”. Diethyl succinate was one of the main esters in all six samples, with concentrations from 777 up to 1200 µg/L. Also, two terpenoid compounds and two aldehydes were found in all samples. The data obtained from PCA evaluation suggested that there is a significant variance among wine varieties. Nevertheless, hierarchical clustering was applied to explain the relationship between the six samples of wines, the smallest clusters that included Silagiu and Aiud winegrowing regions suggesting an increased similarity of the compositional profile.

ВЛИЯНИЕ НЕТРАДИЦИОННЫХ РАСТИТЕЛЬНЫХ КОМПОНЕНТОВ НА ХРАНИМОСПОСОБНОСТЬ ЖАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

The article presents the results of studying the possibility of combined use of chickpea extrudate and herbal substances in the recipe for fried sausage: dried lovage and fennel seeds to obtain the preservation and organoleptic qualities of meat products. The prototype for the samples designed was the generally accepted fried sausage "Ukraiskaya" production technology. As part of the work, the obtaining technology was developed and optimal dose of the studied herbal ingredients was determined, which allowed to obtain high organoleptic indicators. The prototypes had a spicy taste, brown color on the cut, elastic consistency, pleasant aroma typical of this type of product. The positive effect of the studied herbal supplements on the dynamics of changes in indicators: total number of mesophilic aerobic and facultative anaerobic microorganisms, acid number of fat and oxidative stability of fat was established. Storing the samples for 15 days at a temperature of (4 ± 2) ° C and relative humidity (75 ± 5)%, revealed that these indicators were within the norm for this type of meat products. Finished product yeild of sample №1 exceeded this indicator in the control sample by 7%, and in the case of samples №2 and №3 – by 6% (78% and 77%, respectively), which can be interpret by the protein-carbohydrate complexes formation when chickpea extrudate is added to the product, reducing the amount of free moisture in the meat system. The developed recipes of fried sausages make it possible to fortify and diversify the diet of consumers. There are no analogues in the modern sausage market, which is an integral advantage in the product sale.

Marketing System Analysis of Aromatic (Katarni) Rice in Bihar

"Bihar is an important rice growing state of the country. Rice is grown on 3.15 million ha in the state, with a production of 6.15 million tonnes in 2020-21 (Economic Survey, Bihar, 2020-21). The state is also a traditional fine aromatic rice grower. Aromatic rice has potential for income generation and foreign exchange earnings due to its unique taste, flavor and better cooking quality. “Katarni Rice” is the most prevalent, ceremonial and finest quality scented rice of Bihar. It is famous for its aroma, palatability and chura (beaten rice) making qualities. The geographical production area of katarni rice lies in South Bihar Alluvial Gangetic Plane covering parts of South Bhagalpur, Banka, Munger and Jamui Districts. Due to its pleasant aroma and other favourable characteristics, it has a great demand in the state and throughout the country. Except for the grading in terms of size of grain, it has a comparable export potential to the Indian Basmati and can fetch a better price in the foreign market. Bhagalpur is a major katarni rice growing district. The katarni rice variety has been awarded G.I. tag was given by the Geographical Indications Registry, Chennai vide registration no. 553 on March 28, 2018 due to specific quality, aroma and taste. In view of urbanization, fragmentation of land, declining irrigation sources, non-availability of quality seed and other factor, its productivity is declining. In view of this, the study was undertaken in Bhagalpur district of Bihar (Crop Year 2018-19) to estimate the marketable surplus, marketing channels, marketing margins and price spread in marketing of katarni rice. The study is based on primary data collected from a sample of 90 katarni rice and 05 of each trader viz. village trader, wholesaler, processor/miller and retailer selected from six villages of Jagadishpur block of Bhagalpur district using Multi-Stage Random Sampling Technique. The average marketable surplus was estimated as 22.05 q (93.80% of production), which ranged from 37.17 q (95.50%) to 7.43 q (90.30%) among three categories of farms. The most prominent marketing channel was found to be Channel I (Producer - Village Traders/Miller - Retailer - Consumer) through which 56.67% of sample farmers sold their produce. The maximum producer’s share in consumer’s rupee was estimated as 68.33 % under Channel-I while under Channel II and Channel III it was 71.79 %. The major problem of katarni rice growers was availability of quality seed and selling the produce to Village Traders at lower price due to less quantity of marketable surplus as well as lack of transportation facilities available with them. The study suggested that alternate marketing system may be formulation of Farmer/Producer Company of katarni rice growers as well as availability of quality seed to enhance its profitability and productivity."

Frequency of perfume in 398 children's cosmetics

ObjectivePerfume (Parfum) or fragrance is a natural or synthetic cosmetic ingredient added to emit a pleasant aroma or to improve the odor of a cosmetic formula. It is a mixture of substances, not revealed by the manufacturer, which may contain ingredients with allergenic potential, endocrine disruptors, and other possible harmful effects on human health. This study aims to analyze children's cosmetics labels to assess the presence of Perfume. MethodsThe researchers randomly visited points of sale in Curitiba, the capital of a southern Brazilian state; in order to catalog the largest possible number of children's cosmetics items. Results398 children's cosmetics were analyzed and found Parfum on 295 (74.1 %) of the labels, including 90.4 and 79,1 % of the shampoos and wet wipes, respectively. ConclusionExposure of children's skin to fragrances can lead to local side effects such as allergies, but also to systemic effects, and the lack of knowledge of the general population and health professionals about its possible deleterious effects emphasizes the importance of changes in the regulation of cosmetics aiming to reduce the use of this ingredient.

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum.

Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography-mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor.

Enhancement of Growth and Physiological Parameters of Marigold (cv. 'Bidhan-2') through Hydrogels, Calcium Ammonium Nitrate (CAN), and Sodium Nitroprusside (SNP) during Hot Summer Conditions in Rayalaseema Region of Andhra Pradesh, India

Marigold (Tagetes erecta L.) is a popular ornamental flower known for its vibrant colors and pleasant fragrance. To enhance its growth and productivity, various agricultural inputs like hydrogels, calcium ammonium nitrate (CAN), and sodium nitroprusside (SNP) have been employed in this study. The present research investigates the impact of these treatments on growth analysis parameters such as Crop growth rate, Relative growth rate, Net assimilation rate and Specific leaf weight in marigold cv. 'Bidhan-2' over a two-year experimentation period (2019-2021) at College of Horticulture, Dr. Y.S.R Horticultural University, Anantharajupeta, Annamayya district of Andhra Pradesh. The experiment consisted of 12 treatments, laid out in factorial randomized block design with three replications under open field condition. Significant variations were observed among different treatments with respect to growth analysis parameters. The results highlight the positive influence of Pusa hydrogel on Crop Growth Rate (CGR) and the benefits of applying 50% nitrogen in the form of calcium ammonium nitrate (CAN) to stimulate Net Assimilation Rate (NAR). The complex interplay among moisturizing agents, the concentration of CAN and the timing of sodium nitroprusside (SNP) application, offering insights into the intricate mechanisms that influence Specific Leaf Weight (SLW).

The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil.

Citrus fruits are largely consumed due to their unique and pleasant aromas. Citrus hybrids have been developed to enhance their flavors and bioactivities. Citrus aroma depends on the composition of the volatile compounds in citrus essential oils (CEOs), which are mostly located in the peels. During the extraction of CEOs, a specific series of chemical reactions occurred depending on the extraction methods (CP, cold pressing; HD, hydrodistillation), leading to variations in the composition of volatile compounds. In this study, the orange and the tangor which is a hybrid between C. reticulata × C. sinensis were investigated to compare the changes in volatile compounds based on the extraction methods. Results showed that the CP-specific volatile compounds were sesquiterpenes, oxygenated monoterpenes, and fatty acid derivatives, while the HD-specific volatile compounds were terpinyl cation derivatives, limonene, and 4-vinylguaiacol. On the other hand, the contents of some volatile compounds ((E)-ocimene, α-terpinene, and α-terpinolene) were affected by the Citrus species rather than by the extraction methods. In particular, during HD, terpinene-4-ol and 4-vinylguiacol, known as off-flavor compounds in citrus juice, were formed more abundantly in the orange than in the tangor. In conclusion, these results provide comprehensive data on essential oils, especially those derived from oranges and tangors, for selecting the appropriate extraction method for obtaining a higher yield and quality of citrus flavor.

Geographical Indication Characteristics of Aroma and Phenolic Acids of the Changping Strawberry

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and high nutritive value. This fruit is also an important source of phenolic compounds. Changping strawberries are recognized as a national agricultural product of geographical indication (GI) due to their unique flavor. Widely accepted standards for identifying GI strawberries from non-GI strawberries are currently unavailable. This study compared the aroma and phenolic acid composition of GI and non-GI strawberries. Furthermore, the characteristic aroma and phenolic acid markers of GI strawberries were determined. A classification model based on the markers was established using Fisher discriminant analysis (FDA). In this study, six groups of strawberries with variety name of “Hongyan”, including GI strawberries from Changping and non-GI strawberries from Changping, Miyun, Pinggu, Shunyi, and Tongzhou, were collected. A total of 147 volatile substances were discovered using gas chromatography–tandem mass spectrometry. The contents of a few compounds principally responsible for the distinctive aroma in GI strawberries were in the top three of the six groups, providing GI strawberries with a generally pleasant fragrance. OPLS–DA identified isoamyl butyrate and trans-2-octen-1-ol as characteristic markers. Enrichment analysis indicated that beta-oxidation of very long-chain fatty acids, mitochondrial beta-oxidation of very long-chain fatty acids, fatty acid biosynthesis, and butyrate metabolism played critical roles in volatile compound biosynthesis. The total phenolic content was 24.41–36.46 mg/kg of fresh weight. OPLS–DA results revealed that cinnamic acid could be used as a characteristic phenolic acid marker of GI strawberries. Based on the three characteristic markers, FDA was performed on the different groups, which were then divided. The separation of strawberry samples from different origins using the three characteristic markers was found to be feasible. These findings help effectively understand the aroma and phenolic acid composition of strawberries and contribute to the development of strawberries with a pleasant fragrance and health benefits.

The genome assembly of Chimonanthus praecox var. concolor and comparative genomic analysis highlight the genetic basis underlying conserved and variable floral traits of wintersweet

Wintersweet (Chimonanthus praecox), a classical winter-blooming magnoliids species with great aesthetic value highlighting the on the brilliant yellow flower and pleasant floral aroma, possesses diverse varieties mainly classified in three groups (Concolor, Patens, and Rubrum group) with the most striking variation in the tepal color. The recent release of the genome in two wintersweet varieties belonging to Patens and Rubrum group successfully elucidated the molecular mechanisms underlying some ornamental traits highlighting the flowering time, floral scent and tepal color. In this study, the chromosome-scale genome of C. praecox var. concolor was assembled to further verify the placement of magnoliids and exploit the genetic variation underscoring the diverse flowering traits among different wintersweet groups. Phylogenomic analyses placed magnoliids including C. praecox var. concolor as the sister to eudicots. The C. praecox var. concolor’s genome experienced two rounds of whole genome duplication (WGD). Multiple gene families involved in floral development including ANR1 and PI genes were retained and expanded during these WGD events. The expansion and expression pattern of SVP and FUL genes suggest their pivotal role in unique character of winter-flowering. With the pleasant fragrance as the aesthetic characteristics, linalool and benzyl acetate were identified as the top abundant constituents in the floral scent of Concolor wintersweet. Integrating metabolic, genomic, and transcriptomic analyses with enzyme assays led to the identification of CpTPS3 (CpLIS) and CpBAHD2 (CpBEAT), which are responsible for the biosynthesis of linalool and benzyl acetate, respectively, in the Concolor variety. Taken together, the assembled genome of C. praecox var. concolor enables the comparative analysis of the genetic basis underlying both conserved and variable floral traits and provides a useful foundation for variety improvements by molecular breeding in wintersweet.

Evaluasi Tingkat Kesukaan Terhadap Sifat Organoleptik Susu Kambing Pasteurisasi Yang Diberi Berbagai Tingkat Ekstrak Jambu Biji Merah (Psidium guajava L.)

The aim of this research is to analyze the effect of adding red guava extract on the level of consumer preference for organoleptic properties including color, aroma, viscosity level, taste and taste of pasteurized goat's milk. This research used an experimental method with a Completely Randomized Design (CRD) pattern consisting of 5 treatments and 4 replications. The treatment used was the addition of red guava extract (P0= milk without red guava extract, P1= milk + 3%, P2= milk + 6%, P3= milk + 9% and P4 milk + 12%). The data obtained were analyzed using analysis of variance (ANOVA) and if the results of the anova test showed that there were significant differences, Duncan's further test was carried out. The results of the research showed that the addition of red guava extract to the manufacture of pasteurized goat's milk had an effect on the level of preference for organoleptic characteristics (color, viscosity level, aroma, flavor and taste). The best counter treatment is the addition of 6% red guava extract with the criteria of yellowish white color, pleasant aroma, light viscosity, sweet taste, slightly savory taste and a liking level of slightly like to like. 6% red guava extract produced the best level of favorability.

A BAHD acyltransferase contributes to the biosynthesis of both ethyl benzoate and methyl benzoate in the flowers of Lilium oriental hybrid 'Siberia'.

Lily is a popular flower worldwide due to its elegant appearance and pleasant fragrance. Floral volatiles of lily are predominated by monoterpenes and benzenoids. While a number of genes for monoterpene biosynthesis have been characterized, the molecular mechanism underlying floral benzenoid formation in lily remains unclear. Here, we report on the identification and characterization of a novel BAHD acyltransferase gene that contributes to the biosynthesis of two related floral scent benzoate esters, ethyl benzoate and methyl benzoate, in the scented Lilium oriental hybrid 'Siberia'. The emission of both methyl benzoate and ethyl benzoate in L. 'Siberia' was found to be tepal-specific, floral development-regulated and rhythmic. Through transcriptome profiling and bioinformatic analysis, a BAHD acyltransferase gene designated LoAAT1 was identified as the top candidate gene for the production of ethyl benzoate. In vitro enzyme assays and substrate feeding assays provide substantial evidence that LoAAT1 is responsible for the biosynthesis of ethyl benzoate. It was interesting to note that in in vitro enzyme assay, LoAAT1 can also catalyze the formation of methyl benzoate, which is typically formed by the action of benzoic acid methyltransferase (BAMT). The lack of an expressed putative BAMT gene in the flower transcriptome of L. 'Siberia', together with biochemical and expression evidence, led us to conclude that LoAAT1 is also responsible for, or at least contributes to, the biosynthesis of the floral scent compound methyl benzoate. This is the first report that a member of the plant BAHD acyltransferase family contributes to the production of both ethyl benzoate and methyl benzoate, presenting a new mechanism for the biosynthesis of benzoate esters.

Application of Citrus maxima Burm. Essential Oil in Shower Gel Products

Nowadays, the trend of cosmetics containing natural ingredients is becoming one of the most popular trends in the beauty industries. More and more people are interested and looking for cosmetic products made from natural ingredients such as herbs, essential oils, fruits, vegetables, etc. Essential oils are widely incorporated in cosmetic, perfumery and related household products due to their diverse properties but mainly due to their pleasant aroma and biological activity. Citrus maxima essential oil contains D-limonene as the main compound (85-95%) and other compounds such as α-pinene, sabinene, β-mycrene, α-phellandrene, σ-cymene, β-ocimene, γ- terpinene, β-caryophyllen, β-copaene. These compounds further diversify the applications of the added product. In this study, the factors affecting the production process of Citrus maxima essential oil shower gel including main detergents, moisturizers, emulsifiers, preservatives were investigated to propose production formulas. The results showed that the main detergent accounted for 12%, co- detergent 2.0%, emulsifier 1.5%, foaming agent 7.0%, surfactant, emulsifier 3.0%, moisturizer 2.0%, preservative management 2.0% and Citrus maxima essential oil account 1.0% in the formula. The evaluations of the basic physico-chemical properties are in the permissible range. Thus, it shows that the shower gel products from Citrus maxima essential oil can be produced and marketed.

Application of Lavender and Rosemary Essential Oils (EOs), Their Mixture and Eucalyptol (EOs Main Compound) on Cucumber Fruit Quality Attributes and Microbial Load

Cucumber (Cucumis sativus L.), one of the most widely consumed vegetables, presents high perishability during storage and marketing if it is not handled and stored properly. Currently, there is an increased interest of the food industry to reduce waste (due to quality losses) and to utilize natural products for the preservation of fresh commodities. This study’s goal was to evaluate the effects of lavender (Lav) and rosemary (Ros) essential oils (EOs), their mixture (Lav + Ros, 1:1 v/v) and their main compound (eucalyptol) via vapor phase on cucumber’s postharvest quality. The outcomes of this study demonstrated that 200 μL/L of Lav and Ros EOs increased the respiration rate of cucumbers after 10 days of storage at 11 °C, while 100 μL/L of the EOs mixture and Eucalyptol (100 and 200 μL/L) had no effect on respiration, on the same day. The application of Eucalyptol (100 and 200 μL/L) resulted in less acceptable fruits (less pleasant aroma and unpleasant taste). A decrease in fruit firmness was found in cucumbers exposed to Lav 200 μL/L and Ros 100 μL/L. Interestingly, Eucalyptol was found to accelerate the fruit ripening index after five days of storage, and to decrease organoleptic properties of the fruit (i.e., aroma, taste) on the fifth day of storage. The fruit revealed increased oxidative stress (i.e., increased lipid peroxidation), especially at a high concentration (200 μL/L) of Eucalyptol after 10 days. This has resulted in the activation of other non-enzymatic antioxidant mechanisms such as the increase in fruit ascorbic acid content. Notably, no effects on fruit weight loss, total soluble solids and color were observed with the examined treatments. Overall, this study suggests that the investigated products (EOs and their main compound) have a putative role in postharvest storage for the preservation of cucumbers. However, further investigation is needed for the determination of the optimum application conditions (i.e., concentration, time and method of application) on cucumbers and other fresh produce.

Article Evaluation of chemical and sensory composition of banana with cinnamon liqueur: effect of storage process

Banana (Musa sp.) fruits present a high sensory quality and are a source of sugars, minerals, vitamins, and pleasant aroma and flavor and represent a valuable raw material to liqueur production. The aim of this study was to investigate differences in the sensory, chemical, and characteristics of banana liqueurs elaborated by different concentrations of cinnamon (0.25, 0.5, and 0.75%), added as powder and bark form. The cinnamon (Cinnamon cassia) was used to improve the taste and aroma of liqueurs, verifying its effect after storage for 3 months in dark conditions. Physicochemical parameters were evaluated during the storage period of 3 months even as the colorimetric analysis and the sensory profile (assessed through quantitative descriptive analysis). All formulations tested showed parameters according to Brazilian legislation. The addition of cinnamon, mainly in powder and at a level of 0.75%, improves the banana liqueur sensory perception, in terms of taste and aroma, even after 3 months of storage.

In Vitro Micropropagation, Rooting and Acclimatization of Two Agastache Species (A. aurantiaca and A. mexicana)

Agastache aurantiaca ‘Sunset Yellow’ and A. mexicana ‘Sangria’ are aromatic plants with edible flowers characterized with good flavors, nutritional values and pleasant aromas. The aim of this study was to establish a successful protocol to ensure fast shoot propagation, rooting and in vivo acclimatization to obtain many vigorous plants for edible flower production. Micropropagation was tested with an agarized Murashige and Skoog (MS) medium enriched with different 6-benzylamino purine (BAP) levels. In vitro rooting trials were carried out using a half-strength MS medium comparing the traditional jar method with an agarized medium and the temporary immersion system (TIS) bioreactor with a liquid medium. After acclimatization in a greenhouse, the survival of plants and their development were recorded. Microscopical analyses were performed on both in-jar and in-TIS leaves at rooting stages and compared with in vivo leaves. In both species, the greatest number of new shoots was noted at 2.22 µM and 3.33 µM of BAP. In TIS, rooting started earlier, resulting in larger plants with more roots and longer roots than in the jar substrate. Any anatomical difference was observed in leaves collected from the jar and TIS during the rooting stage. The best acclimatization performances were recorded in plants coming from the TIS bioreactor.

Pistacia lentiscus L. vegetable oil: Physicochemical quality, composition and antibacterial capacity

AbstractRecently, there has been a growing interest in natural products of plant origin as herbal remedies. In this study, the profile of bioactive volatile organic compounds and odorous compounds in a sample of Pistacia lentiscus L. vegetable oil has been determined. The study indicated that the oil extraction yield is influenced by the method, the extraction conditions, the stage of maturity of plant and the sampling area. Analysis by HS‐SPME‐GC–MS and GC–MS showed that monoterpenes and sesquiterpenes represent the most numerous groups among the 57 compounds identified. The most abundant compounds are beta‐myrcene, d‐limonene and linoleic acid ethyl ester. Among other compounds humulene, caryophyllene, a‐muurolene and copaene have been detected known for facilitating wound healing. Moreover, β‐caryophyllene and α‐humulene with anti‐inflammatory effects have been determined. 38 different odorous compounds with herbal, citrus and vegetable aromas were detected by panellists using HS‐SPME‐GC‐O‐MS. Research confirmed that the analysed samples have only pleasant aromas that make it a perfect active agent for medicinal use and may gain acceptance of consumers.

Flavonoid and main aroma-active compounds identification of Taiwan Citrus depressa Hayata’s peels

Citrus peels are a known source of flavonoids and pleasant aroma compounds. Flavonoid compounds in peels of Taiwanese Citrus depressa Hayata (shiikuwasha) were extracted using microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE). Different solvents like distilled water, 50% aqueous ethanol, and methanol were used. The qualitative analysis was carried out by observing UV/Vis and FTIR-ATR spectra, and then quantitatively by High Performance Liquid Chromatography – Diode Array Detector (HPLC-DAD). The composition of volatile aroma components was analyzed using GCHS-SPME (Gas Chromatography, Head Space Solid Phase Microextraction). UV/Vis analysis showed highest intensity at samples that treated by MAE in 50% aqueous ethanol. HPLC DAD quantitatively confirmed UV results by showing that MAE with ethanol showed higher amounts of quercetin, myricetin, rutin, and kaempferol (670.00, 0.36, 8282.52, 7307.51 µg/g), compared to UAE (336.17, 0.20, 5000.62, 4469.15 µg/g), respectively. FTIR-ATR (Fourier-Transform Infrared Spectroscopy - Attenuated total reflectance) showed typical vibrations at phenolic compounds fingerprint area. Unlike quercetin as flavonoid standard, shiikuwasha peels extract showed peak at polymethoxyflavones (PMF) area (2829 – 2835 cm-1 ). Fresh and dried unripe peels mostly contained limonene (53.01 – 54.79%), γ-terpinene (27.67 – 29.41%), pinene, myricene and cymene (1.61 – 3.20%) as aroma-active compounds.

Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas.

In recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile. In this study, the flavor metabolic profiles of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas were investigated using full-spectrum metabolomics analysis method, the first time that the flavor profiles of scented black tea were characterized in detail. The results revealed that a total of 3,128 metabolites were detected in the three teas. Based on the criteria of variable importance in the project >1 and fold change ≥2 or ≤ 0.5, 761 non-volatile metabolites and 509 volatile metabolites were filtered as differential metabolites. Many differential non-volatile metabolites belonged to flavonoids, phenolic acids, and terpenoids. Floral, fruity and herbaceous volatile metabolites were significantly up-regulated in Chloranthus spicatus scented Congou black tea while sweet and fruity volatile metabolites were significantly down-regulated in Osmanthus fragrans (Thunb.) Lour. scented Congou black tea. The results contribute to a better understanding of the scenting techniques on the flavor quality of scented black teas and provide some information on the flavor chemistry theory of scented black teas.