Pleasant Smell Research Articles

Priority quality traits for gendered sweetpotato breeding in Mozambique

IntroductionSweetpotato breeders strive to develop varieties that address productivity challenges farmers face in sub-Saharan Africa (SSA). However, adoption of these varieties is low, partly attributed to limited attention to attributes desired by the end-users.MethodsThis study sought to identify the key traits preferred by eight women processors and 426 consumers (180 male, 246 female) in Manhiça, Marracuene and Maputo districts, Mozambique. Processing diagnostics and consumer studies evaluated two local varieties (‘Lilas’, ‘N’santimuni’) and two improved varieties (‘Alisha’, ‘Irene’). Data from processors were analyzed using content analysis and summary statistics. Consumer hedonic data were analyzed using clustering and regression models, while Penalty analysis and Multiple correspondence analysis were performed for the Just-about-right and Check-all-that-apply tests respectively.ResultsProcessors prioritized mealiness, sweet taste, not fibrous, good sweetpotato smell, ease of peeling, easy to cook and good appearance for the boiled root. ‘N’santimuni’ was the most preferred variety for processing. Consumers preferred ‘N’santimuni’ and ‘Lilas’ because of their high dry matter, pleasant sweetpotato smell, firmness in the hand, smoothness when eating and sweet taste. ‘Alisha’ and ‘Irene’ were the most penalized for low scores on sweetness, mealiness, and firmness. Women consumed sweetpotato more frequently than men and had better discernment of sweet taste, homogeneity and colour. Also, youth and more educated consumers disliked improved varieties more than adults and lower income consumers.DiscussionProcessors and consumers strongly indicated their preference and importance of quality attributes such as mealiness, sweet taste, firmness for boiled sweetpotato. However, such traits are rarely included in breeding designs. Breeding programs can thus be enhanced by studies of biophysical and chemical parameters of sweetpotato. This will enable quantification incorporation of these quality attributes.

Temperature-Sensitive Fragrance Microcapsules with Double Capsule Walls: A Study on Preparation and Sustained Release Mechanism.

Microcapsules are small particles that can effectively protect a core material from degradation. Microcapsules with double capsule walls can improve stability and reduce breakage due to the fact that the physical and chemical properties of double-walled materials can complement each other, thus enhancing the quality and applicability of a microcapsule. Microcapsules can achieve controlled release of core materials by using a temperature-sensitive wall material. In this research, gelatin was used as the inner wall material for these double-walled microcapsules. The outer wall material was a composite material prepared by the reaction of a hydroxyl group in gum arabic with an amino group in N-isopropylacrylamide (NIPAM) in the presence of N, N'-methylene bisacrylamide (BIS), while lavender fragrance oil served as the core material. A complex coalescence method was used for the preparation of microcapsules with double capsule walls. The effects of different proportions of gum arabic to NIPAM on the core loading, microcapsule yield and thermal stability of microcapsules were studied in detail. Additionally, the stability of these fragrance microcapsules with double capsule walls in different solvents and pH values was evaluated. The sustained release properties and mechanism of cotton fabrics treated with prepared fragrance microcapsules were investigated. The results show that the microcapsules prepared with a 10:1 ratio of NIPAM to gum arabic have good temperature responsiveness. Therefore, clothing treated with microcapsules with temperature-sensitive wall materials can ensure that the human body has a fresh and pleasant smell in the case of perspiring in summer.

Chemical composition and biomedical effects of essential oil from Commiphora foliacea Sprague stem

Commiphora foliacea Sprague and related species are renowned for the expensive perfumes, cosmetics, and aromatherapy due to its pleasant smell of essential oils used to promote relaxation, reduce stress, and improve memory loss. The chemical ingredients from the stem of C. foliacea Sprague essential oil (EO) were evaluated for GC-MS analysis, in vitro (antioxidant, antimicrobial, antidiabetic, and carbonic anhydrase-II (CA-II)) and in vivo (anti-analgesic and anti-inflammatory) studies. The EO encompasses 56 compounds contributed 93.58% of the total with leading compounds of camphene (14.02%) followed by eremophilene (11.46%). Maximum activity was depicted via DPPH and ABTS protocols compared to the standards. The EO was found effective against B. subtilis (gram-positive bacteria), while maximum antifungal inhibition was observed against A. parasiticus. The substantial antidiabetic and CA-II potential was noted compared with standards. The EO presented considerable potential against breast cancer (MDA-MB-231) and normal (MCF-10A) cell lines with an IC50 of 108.4 and 300 μg/mL, correspondingly and it has been assumed that the essential oil did not deliver much damage to the normal cell lines. Moreover, among the in vivo, the EO revealed the substantial anti-inflammatory potential to reduce paw edema with 63.81% inhibition in comparison to the standard Diclofenac. EO also depicted a significant reduction in analgesic potential (62.05%) compared to the standard aspirin. Furthermore, up to the best of our knowledge, this is the first report on the GC-MS analysis, in vitro, anti-analgesic, and anti-inflammatory potential of the EO isolated from the stem of C. foliacea.

Influence of selected lactic acid bacteria on the sensory characteristics of soft cheese with natural rind

Cheese is obtained by the coagulation of milk, followed by maturation under the action of microorganisms which are responsible for the development of physicochemical and organoleptic characteristics of cheese. Among various microorganisms, lactic acid bacteria (LAB) play an essential role in establishing sensory characteristics of the cheese. In Cameroon, the effect of isolated LAB on the sensory characteristics of cheese produced from local cow milk has not yet been investigated. Therefore, the present work aimed to isolate LAB and evaluate their influence on the physicochemical and sensory characteristics of locally produced soft cheeses. Four strains of LAB were isolated and identified as Enterococcus sp.1, Enterococcus sp.2, Pediococcus sp., and Leuconostoc sp. These isolates were combined in batches for production of cheeses, including Frm 741 (Enterococcus sp.1 and Enterococcus sp.2), Frm 891 (Enterococcus sp.2 and Leuconostoc sp.), Frm 683 (Pediococcus sp. and Enterococcus sp.1), Frm 425 (Pediococcus sp. and Leuconostoc sp.), Frm 503 (Pediococcus sp. and Enterococcus sp.2), Frm 439 (Leuconostoc sp. and Enterococcus sp.1), and Frm 625 (Enterococcus sp.1, Enterococcus sp.2, Leuconostoc sp., and Pediococcus sp.). Cheese produced from the combination of Enterococcus sp.1 and Enterococcus sp.2 (Frm 741), unlike the others, did not drain properly throughout the production process. However, all products showed excellent microbiological quality in relation to biological contaminants, such as Salmonella, staphylococci, and coliforms. Moreover, cheese Frm 425 was most appreciated by consumers for its sweet taste, yellow colour, pleasant smell, and low acidity (51.7°D). On the other hand, cheese Frm 439 was least appreciated by consumers owing to its bad odour, bitter taste, and high acidity (144.9°D). Taken together, the present work demonstrated that the isolated LAB could be used to produce soft cheese with a natural rind and unique sensory characteristics that are appreciated by Cameroonian consumers.

The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese

The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.

Lemon Health Properties, Content and Use of Lemon Essential Oil

The presented article provides information on the chemical composition of the essential oil obtained from the fruits of the lemon tree cultivated in the Lankaran and Astara districts of Azerbaijan, which have a subtropical climate, and its application in various fields of industry. During the research, essential oil was obtained from lemon fruits and leaves collected from the southern regions of Azerbaijan by the Ginzberg hydrodistillation method in the Industrially Important Plants laboratory of the Institute of Dendrology. The component composition of the obtained essential oil was analyzed in Kristal 2000 M gas chromatography. The areas of application of lemon essential oil have been investigated: Lemon essential oil has a pleasant aroma. Citral is the component that gives the specific pleasant smell of lemon. 90% of its composition is terpene-limonene, and 3-6% is citral aldehyde. Since lemon essential oil is of high quality, it can be widely used in various fields of industry.

FORMULATIONS AND EVALUATIONS OF HAND SANITIZER PREPARED FROM GUAVA AND ALOE VERA LEAVES

This study aimed to create a hand sanitizer using natural materials, emphasizing the importance of hand hygiene in preventing the spread of infections. The results indicated that all the prepared hand sanitizers met the acceptable criteria for organoleptic characteristics. The pH of the formulations ranged from 5 to 6. A study involving 20 human volunteers evaluated the acceptability of the hand sanitizer. It was found that the hand sanitizer had a pleasant smell, providing a positive sensory experience during usage. Among the volunteers, 75% expressed a preference for F3 over F1 and F2. Based on these findings, it can be concluded that F3 was the preferred choice for the majority of the volunteers, suggesting its superiority among all the formulations. Keywords: Hand sanitizer, Infections, Antimicrobial, Hand hygiene.

A Cross-Sectional Survey Analysis of the Human Olfactory Senses for Perfumes and its Alternations due to COVID-19

Perfumes are created by a fine blend of fragrant compounds, essential oils, various fixatives, and liquid solvents. They bestow a pleasant smell on the human body, animals, objects, and surroundings. In today’s environment, people wear perfume to conceal or enhance their natural odour. Some people even wear perfume to be unique or special and have a characteristic aroma. Perfumes can also increase one’s self-confidence and self-esteem. Following this context, this study aims to evaluate the odour families preferred by males and females and the odour families they find appealing to the opposite sex. This paper and its findings scrupulously define the odour families and raw materials used in perfumery and pose a question to neuroscientists about the further scope in areas of brain development and unravel the mysteries behind the preference of gender-based division of odour families. It also shows the statistics of how the COVID-19 global pandemic had decreased the usage of perfume during the trying times of lockdowns and restrictions.

Bitter Odorants and Odorous Bitters: Toxicity and Human TAS2R Targets.

Flavor is perceived through the olfactory, taste, and trigeminal systems, mediated by designated GPCRs and channels. Signal integration occurs mainly in the brain, but some cross-reactivities occur at the receptor level. Here, we predict potential bitterness and taste receptors targets for thousands of odorants. BitterPredict and BitterIntense classifiers suggest that 3-9% of flavor and food odorants have bitter taste, but almost none are intensely bitter. About 14% of bitter molecules are expected to have an odor. Bitterness is more common for unpleasant smells such as fishy, amine, and ammoniacal, while non-bitter odorants often have pleasant smells. Experimental toxicity values suggest that fishy ammoniac smells are more toxic than pleasant smells, regardless of bitterness. TAS2R14 is predicted as the main bitter receptor for odorants, confirmed by in vitro profiling of 10 odorants. The activity of bitter odorants may have implications for physiology due to ectopic expression of taste and smell receptors.

Modeling of present and future potential distribution areas of Thymus praecox opiz. in Turkey according to the Maxent algorithm

Thymus L. genus of the Lamiaceae family, which has a cosmopolitan distribution that includes annual or perennial herbs, rarely shrubs or trees, known for their pleasant smell, has medicinal and aromatic species. Although the ethnobotanical use of individuals of the genus Thymus is quite common, its consumption is often preferred as spice and medicinal tea. In this study, Thymus praecox Opiz. forms the material of the study. In this article, potential present and future distribution areas were modeled in MaxEnt 4.1 to determine the effects of climate change on the distribution areas of T. praecox in Türkiye. In the model, 2041-2060 (~2050) and 2081-2100 (~2090) periods of SSP2 4.5 and SSP5 8.5 scenarios in CanESM5.0.3 (The Canadian Earth System Model version 5) climate change model were used, together with sample points and bioclimatic variables. According to the study outputs, it is estimated that the estimated potential suitable and very suitable distribution areas of T. praecox today are 108411.705 km2 and according to the CanESM5.0.3 model, it will experience losses in very suitable and suitable distribution areas in the future, and very suitable distribution areas cannot be found in the SSP5 8.5 scenario 2081-2100 periods.

Comparative mapping of smellscape clusters and associated air quality in Kano City, Nigeria: An analysis of public perception, hotspots, and inclusive decision support tool

Few studies have effectively analysed the spatial patterns of urban smellscapes, public perception, exposure risks, or design an inclusive decision-support system. The current study coupled multiple methods to measure, map, and compare notable smell emitting spots, associated air quality indices, and public perception in Kano, Nigeria. It has revealed how urban informal activities generate both pleasant and offensive smells that contaminate the air more than the city's transportation and manufacturing. Notably, the most perceived odour hotspots coupled with highly hazardous sites with AQI value of >1200 which were found around the city's main abattoir. Conversely, the most commonly distributed pleasant smell spots are beef and chicken grills whose charcoal burning generate hazardous air quality. The novelty of this study includes its ability to use empirical data to design an inclusive decision support tool that identifies pathways for individuals, vulnerable groups, policymakers, and civil society groups to respond to various exposure risks. The study has identified informality, urban spatial inequalities, densification, and poor spatial planning which appeared to be the key drivers of the observed clustering of pleasant/unpleasant smellscapes juxtaposing with sites of worst air quality.

Aromatherapy: A New Pragmatism in Dentistry [Part-1

One of the most rapidly expanding alternative medicine practises is aromatherapy, which combines massage, counselling, and a pleasant smell with the use of essential oils and aromatic plant compounds. Several clinical studies have already demonstrated the efficacy and usefulness of essential oils. Essential oils can help to reduce the number of pathogens in the mouth and assist in the action of antibiotics and other active components for the treatment of periodontitis, mucositis, and managing dental anxiety. This review will provide an overview of essential oils, including their therapeutic properties and applications.

TECHNOLOGY OF MINCED POULTRY PRODUCTS WITH INCREASED DIETARY FIBER CONTENT

The basis of the state policy of Ukraine in the field of healthy nutrition of the population for the period until 2025 is to preserve and strengthen the health of the population, prevention of diseases caused by poor and unbalanced nutrition. Food products enriched with irreplaceable components, including dietary fibers, have been developed. The article substantiates the use of broiler meat as the main ingredient of the recipe, selects and studies the vegetable supplement of oat bran, which contains dietary fibers. The functional-technological and organoleptic indicators of minced meat models with different amounts of vegetable additives were studied, as a result, the optimal dose of introduction was determined and the formulation of the product made from broiler meat with an increased content of dietary fibers was developed. Optimal modes of heat treatment of the semi-finished product using a steam convection oven and modes of cold treatment of the finished product in "shock" freezing chambers were selected. The thermophysical characteristics of the new product were studied, and the duration of its freezing was calculated using Planck's formula. The technology of production of a functional product from broiler meat is proposed. The developed product is characterized by high organoleptic characteristics, such as juiciness of the product, pleasant smell and taste, uniform consistency, as well as a large yield of the finished product. The product contains dietary fibers, in one portion their amount is 8 g, which contributes to the satisfaction of 40% of the body's daily need for this food substance. The optimal recipe and technology of chicken cutlets with dietary fibers have been scientifically substantiated and developed. The possibility of producing chicken cutlets with a high content of dietary fiber has been theoretically and experimentally substantiated. Based on the analysis of the chemical composition and the study of the content of dietary fibers, functional-technological and organoleptic indicators of six vegetable supplements, the feasibility of introducing the vegetable supplement "Oat bran" into the recipe of chicken cutlets was substantiated. The effectiveness of thermal processing of chicken cutlets with increased dietary fiber content when using a convection oven in the steam + convection mode compared to the traditional method of processing has been proven. The raw materials for the production of the finished product were selected, the recipe was developed, the heat treatment parameters were selected, and the technology of quick-frozen finished product was developed. The developed ready-made poultry dish has an increased nutritional value due to the content of dietary fibers. It is taken into account that dietary fibers should be a mandatory part of the diet. Their total content in one portion is 8 g per 125 g of the finished product, which meets the daily need for this indicator by 40%.

A cytosolic bifunctional geranyl/farnesyl diphosphate synthase provides MVA-derived GPP for geraniol biosynthesis in rose flowers

Geraniol derived from essential oils of various plant species is widely used in the cosmetic and perfume industries. It is also an essential trait of the pleasant smell of rose flowers. In contrast to other monoterpenes which are produced in plastids via the methyl erythritol phosphate pathway, geraniol biosynthesis in roses relies on cytosolic NUDX1 hydrolase which dephosphorylates geranyl diphosphate (GPP). However, the metabolic origin of cytosolic GPP remains unknown. By feeding Rosa chinensis "Old Blush" flowers with pathway-specific precursors and inhibitors, combined with metabolic profiling and functional characterization of enzymes invitro and in planta, we show that geraniol is synthesized through the cytosolic mevalonate (MVA) pathway by a bifunctional geranyl/farnesyl diphosphate synthase, RcG/FPPS1, producing both GPP and farnesyl diphosphate (FPP). The downregulation and overexpression of RcG/FPPS1 in rose petals affected not only geraniol and germacrene D emissions but also dihydro-β-ionol, the latter due to metabolic cross talk of RcG/FPPS1-dependent isoprenoid intermediates trafficking from the cytosol to plastids. Phylogenetic analysis together with functional characterization of G/FPPS orthologs revealed that the G/FPPS activity is conserved among Rosaceae species. Site-directed mutagenesis and molecular dynamic simulations enabled to identify two conserved amino acids that evolved from ancestral FPPSs and contribute to GPP/FPP product specificity. Overall, this study elucidates the origin of the cytosolic GPP for NUDX1-dependent geraniol production, provides insights into the emergence of the RcG/FPPS1 GPPS activity from the ancestral FPPSs, and shows that RcG/FPPS1 plays a key role in the biosynthesis of volatile terpenoid compounds in rose flowers.

Body odor disgust sensitivity (BODS) is related to extreme odor valence perception.

Odors are important disease cues, and disgust sensitivity to body odors reflects individual differences in disease avoidance. The body odor disgust sensitivity (BODS) scale provides a rapid and valid assessment of individual differences. Nevertheless, little is known about how individual differences in BODS might correlate with overall odor perception or how it is related to other differences in emotional reactivity (e.g., affect intensity). We investigated how BODS relates to perceptual ratings of pleasant and unpleasant odors. We aggregated data from 4 experiments (total N = 190) that were conducted in our laboratory, and where valence and intensity ratings were collected. Unpleasant odors were body-like (e.g., sweat-like valeric acid), which may provide disease cues. The pleasant odors were, in contrast, often found in soap and cleaning products (e.g., lilac, lemon). Across experiments, we show that individuals with higher BODS levels perceived smells as more highly valenced overall: unpleasant smells were rated as more unpleasant, and pleasant smells were rated as more pleasant. These results suggest that body odor disgust sensitivity is associated with a broader pattern of affect intensity which causes stronger emotional responses to both negative and positive odors. In contrast, BODS levels were not associated with odor intensity perception. Furthermore, disgust sensitivity to odors coming from external sources (e.g., someone else's sweat) was the best predictor of odor valence ratings. The effects were modest in size. The results validate the BODS scale as it is explicitly associated with experimental ratings of odor valence.

Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics

Human microbial niches such as the healthy vagina, are recently emerging as “unconventional” sources of candidate probiotics capable of preventing from different vaginal diseases. These microorganisms could be provided as oral preparations since they can reach the vaginal niche passing through the gastrointestinal tract. However, their use in food would be challenging. The aim of this work was to develop and characterize fermented soy beverages with encapsulated and non-encapsulated vaginal lactobacilli, namely Lactobacillus crispatus BC4 and Lactobacillus gasseri BC9, as future dietary strategies for vaginal dysbiosis. The viability of vaginal strains remained stable at 7 log CFU/mL of product during the entire 28 days of storage, despite the use of encapsulated or non-encapsulated bacteria. Samples containing encapsulated bacteria, especially E-BC4+BC9, showed higher Water Holding Capacity (62.29%), lactic acid content (1.43%), and a remarkable antagonistic activity against enteropathogens. Moreover, encapsulation protected the strains from simulated GIT conditions (>1 Log) but reduced the acceptability of the final products. Overall, strain BC4 and BC9, alone or in mix, demonstrated to be promising co-starter cultures providing a characteristic flavor (pleasant smell and taste) and aroma (lower hexanal, benzaldehyde and higher diacetyl, and 2,3-pentanedione, compared to control) to the fermented soy beverages.

Влияние толокна ячменного на формирование показателей качества сахарного печенья

Benefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is a valuable source of soluble dietary fiber β-glucans. As a result, it is often used in fortified bakery products. The research objective was to modify the dietary profile of biscuits by substituting refined wheat flour with barley tolokno.
 The study featured refined wheat flour, barley tolokno, composite flours, model suspensions, and formulations of biscuits. Standard methods helped to measure the sensory profile, physicochemical parameters, fatty acid composition, structural characteristics, and mechanical properties of the research objects. 
 The content of dietary fiber in the flour and the tolokno was 3.7 and 19.8%, respectively. The fatty acid composition of the tolokno differed from that of the wheat flour. The content of oleic acid was 21.1 in the tolokno and 15.9% in the flour, while the content of linoleic acid was 46.8 in the tolokno and 54.0% in the flour. A greater proportion of tolokno in the composite flour led to an increase in the content of dietary fiber (3.7–11.8%), protein (11.5–12.8%), and fat (1.4–2.7%). The water and fat absorption capacity of composite flours increased by 125 and 65.7%, respectively, when the share of tolokno reached 50%. As the proportion of tolokno increased, the viscosity of the model suspensions rose from 3.1 to 17.3 Pa·s at a minimal shear rate. The water absorption capacity of the control sample was 190%: in the experimental biscuits, it rose from to 221 and 227% at 30 and 40% of tolokno, respectively. Extra tolokno also increased the content of dietary fiber in the biscuit, which reached 7.53% in the sample with 50% tolokno. The experimental biscuits were even in shape, surface, and porosity; they had a balanced taste and a pleasant smell with a slight grainy tint.
 The optimal proportion of barley tolokno was 40%. This amount brought up the content of dietary fiber to 6.5 g per 100 g. The resulting biscuits could be classified as products rich in dietary fiber (Technical Regulations of the Customs Union 022/2011). The research made it possible to expand the range of functional biscuits fortified with native dietary fiber and whole grain raw materials.

Effect of a mineral-phytobiotic supplement on meat productivity and meat quality of crossbred sheep

The article provides data on modern lamb production systems and factors affecting their quality. In order to obtain high-quality lamb, a mineral-phytobiotic additive was developed, which includes sulfate and sodium metasilicate as sources of sulfur and silicon, and a phytobiotic additive containing chili pepper, which has a fungicidal effect and exhibits antibacterial properties, intensifying the digestion process, cinnamon essential oil, which contributes to the normalization of the composition of the intestinal microflora and its stabilization. Carvacrol, contained in oregano oil, exhibits antibacterial and antifungal properties; thanks to this, it can be a good antiseptic, killing parasites that cause intestinal dysfunction. The best result was the addition of such a mixture in the amount of 1.8 % to the compound feed for young sheep in rearing from 10 days to 255 days of age. In order to study the influence of the mineral-phytobiotic supplement on growth intensity and meat quality, sheep were weighed at one day, 60, 100, 135, 180, and 255 days of age. In order to control the slaughter indicators of meat productivity, they were slaughtered at the age of 255 days (8.5 months, lamb category), since the meat of these animals is consumable. The taste properties of the meat were also assessed by tasting. As a result of the controlled slaughter, it was established that the addition of 1.8 % of the mineral-phytobiotic additive increased the live weight by 18.68 %, the slaughter weight by 22.87 %, the weight of the steamed carcass by 21.5 %, the chilled by 22.29 % of the slaughter yield by 3.52 %. Along with the increase in overall productivity, the chemical composition of lamb meat changed. In particular, protein level increased by 4.22 %, dry matter by 6.09 %, and ash by 11.25 %. The calorie content of meat increased by 2.47 %, and the protein/fat ratio approached 1 : 0.75 and was 1 : 0.79. The definition of taste qualities indicates that the meat of young animals is lighter and more delicate to taste. The nutritional value and dietary properties of meat were determined by color, tenderness, aroma, taste, juiciness, and appearance. The taste qualities of sheep were assessed by tasting. According to the organoleptic assessment, the meat from sheep of both groups had a pleasant smell, tender and juicy. According to the general assessment, the meat of the experimental group is excellent, and that of the control group is very good.

Synthesis of thiophosphates by visible-light Daual photoredox/nickel catalysis

A visible-light-promoted photoredox/nickel protocol for Synthesis of thiophosphates with trimethylsilyl thioether and P(O)H compounds is described. In this transformation, S–P(O) bond formation are particularly attractive since they provide a straightforward, nontoxic, and high efficiency protocol for thiophosphates formation under pleasant smell during the experimental process. This strategy shows a new approach to conduct and can be scaled-up, and various sulfur-containing organophosphorus are readily obtained in moderate to excellent yields with excellent chemoselectivity and good functional-group tolerance.

Biological Activities and Chemical Composition of Essential Oil from Hedyosmum purpurascens (Todzia)—An Endemic Plant in Ecuador

Hedyosmum purpurascens is an endemic species found in the Andes of Ecuador and it is characterized by its pleasant smell. In this study, essential oil (EO) from H. purpurascens was obtained by the hydro-distillation method with a Clevenger-type apparatus. The identification of the chemical composition was carried out by GC-MS and GC-FID in two capillary columns, DB-5ms and HP-INNOWax. A total of 90 compounds were identified, representing more than 98% of the total chemical composition. Germacrene-D, ϒ-terpinene, α-phellandrene, sabinene, O-cymene, 1,8-cineole and α-pinene accounted for more than 59% of the EO composition. The enantioselective analysis of the EO revealed the occurrence of (+)-α-pinene as a pure enantiomer; in addition, four pairs of enantiomers were found (α-phellandrene, o-cymene, limonene and myrcene). The biological activity against microbiological strains and antioxidants and the anticholinesterase properties were also evaluated and the EO showed a moderate anticholinesterase and antioxidant effect, with an IC50 value of 95.62 ± 1.03 µg/mL and a SC50 value of 56.38 ± 1.96. A poor antimicrobial effect was observed for all the strains, with MIC values over 1000 µg/mL. Based on our results, the H. purpurasens EO presented remarkable antioxidant and AChE activities. Despite these promising results, further research seems essential to validate the safety of this medicinal species as a function of dose and time. Experimental studies on the mechanisms of action are essential to validate its pharmacological properties.