Pungent Odor Research Articles

Research Update on the Therapeutic Potential of Garden Cress (Lepidium sativum Linn.) with Threatened Status.

Garden cress (Lepidium sativum) has been used in India for medicinal purposes since the Vedic era. Garden cress, a native of Egypt and southwest Asia, is a small perennial edible herb that has been used to treat many diseases for centuries. The seeds, leaves as well as roots have medicinal properties. The seeds are rich in protein, fat, calcium, and iron and have high nutritional value. They are considered to be galactagogue, anticarcinogenic, antidiabetic, antiasthmatic and antidiarrheal. Leaves, seeds, and aerial parts extracts are found to have alkaloids, flavonoids, glycosides, polypeptides, vitamins, minerals, proteins, fats, and carbohydrates. Lepidium sativum is known for its pungent odor due to the several volatile oils and has been used to treat various conditions, including respiratory disorders, muscle pain, inflammation, and bone fractures in the past. Lepidium sativum is a fast-growing annual herb; in India, it is commonly known as Chandrasoor. Whole fruits or seeds are used, fresh or dried, as a seasoning with a peppery flavor. Boiled seeds are consumed in drinks by Arabs, either ground in honey or as an infusion in hot milk. The seed oil can be used for illumination and soap making. Additionally, limited awareness and conservation efforts have further contributed to its threatened status. Recognizing the importance of preserving this valuable plant species is crucial for maintaining biodiversity and ensuring its availability for future generations. Furthermore, this review explores the potential benefits of Lepidium sativum in different domains. Its nutritional value and health benefits make it a promising candidate for addressing malnutrition and improving overall well-being. The presence of bioactive compounds suggests its potential use in functional foods, pharmaceuticals, and natural medicines for various ailments. Moreover, Lepidium sativum exhibits antimicrobial and insecticidal properties, offering potential applications in agriculture and pest control. The current review discussed the nutritional, potential benefits and pharmacological effects of Lepidium sativum.

Sensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina

The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism.

Relationship between Sensory Processing Sensitivity and Personality Traits

Reactions to stimuli vary from person to person. The same stimulus has different effects depending on the perception of different people and the physical and mental states they are in. Considering this difference, situations can be seen in which a person perceives a specific stimulus or group of stimuli as negative and disturbing for themselves. In particular, people with high levels of sensory processing sensitivity feel the negative effects of stimuli more intensely both in terms of their internal processes (hunger, pain, sadness, stress, etc.) and the situation of the physical environment (loud noise, bright light, pungent odor, etc.) which they are in. On the other hand, the existence of situations where sensory processing sensitivity has a positive effect is also noticeable. In this context, the relationship between sensory processing sensitivity and personality traits is examined. The concept of personality is explained in different ways by many different theorists in the international literature. In order to avoid confusion that may arise in the definition and understanding of personality traits, in this review study, personality traits are examined on the basis of the Five Factor Personality Theory. Within the framework of the personality definition of the Five Factor Personality Theory, The relationship between five basic personality traits and sensory processing sensitivity is examined by also considering the subdimensions of each five personality traits.

Effects of Ozone Treatments on in vitro Seed Germination of Ruscus aculeatus, Ruscus hypoglossum and Danae racemosa

Ruscus aculeatus, R. hypoglossum and Danae racemosa are cut foliage and valuable for ornamental plants, they are also very valuable in terms of their medicinal aromatic properties. Propagating these plants using their seeds are very challenging due to deep dormancy and required pre-treatments before sowing. Ozone is a colorless gas with a pungent odor, made up of three oxygen atoms and it offers eco-friendly solution to break dormancy in seed. In this study, stored seeds for four years were treated to ozone gas for 0, 15 and 30 minutes using a ozone generator has the capacity to produce 6 grams of ozone per hour. Then the seed cultured in Petri dishes containing Murashige and Skoog medium without plant growth regulators. In vitro seed germination rates were recorded at 30, 40, 50 and 60 days after culture initiation. According to statistical analysis effects of species, duration of ozone treatments and interaction of species and duration of ozone treatments on in vitro germination rates of seeds were statistically significant. The highest in vitro germination rates with 42%, 28% and 24% were recorded at 30 min ozone treatment in R. aculeatus, R. hypoglossum and D. racemosa respectively. These results indicate that ozone application positively affects the germination of plant seeds.

Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork

ABSTRACT Lipids and volatile organic compounds (VOCs) are essential contributors to meat flavor. However, no studies to date have comprehensively explored the lipids and VOCs in raw pork from Ningxiang (NX) pigs and their hybrid breed Berkshire × Ningxiang (BN) pigs. This study aimed to identify the lipids and VOCs and reveal the crucial lipids for characteristic flavor formation. Samples were collected from the longissimus dorsi muscle of six NX and BN 8-month-old pigs each. The intramuscular fat (IMF) content of NX pork was 5.43%, almost twice that of BN pork (p < .01). Total 187 significantly different lipids were identified between NX and BN pork (variable importance in projection scores > 1, p < .05). Further analysis suggested 38 lipids were potential markers. Out of 66 identified VOCs, 16 key VOCs were screened both in NX and BN pork. Furtherly, hexanal-D, 2-methylbutanal, 3-methylbutanal, 1-penten-3-one, 1-octen-3-ol, and ethyl acetate-D were found to be key differential VOCs. Comparing with NX pork, BN pork significantly improved pungent odor. Correlation between the lipid markers and key VOCs demonstrated that phosphatidylethanolamine (PE), phosphatidylserine (PS), phosphatidylinositol (PI), phosphatidylcholine (PC), and triglyceride (TG) were identified as key differentiating compounds for characteristic flavor. Our findings provided a novel understanding of pork identification and a basis for improving the flavor quality of NX and BN pork.

Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing

Pickled bamboo shoots represent a type of fermented bamboo shoot product. In China, pickled bamboo shoots are regarded as the soul of Luosifen, which is a local specialty food in Liuzhou (Guangxi Zhuang Autonomous Region, China). To exemplify the uniqueness of the pickled bamboo shoots, we analyzed the pickled bamboo shoots within 10 pre-packaged Chinese Luosifen to determine the composition of volatiles and bacteria, and subsequently examined the correlation between them. The volatiles were identified using gas chromatography–mass spectrometry (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS). Meanwhile, high-throughput sequencing technology was employed to investigate the bacterial composition. The results indicated that the pH values of the samples exhibited minimal variance (ranging from 3.71 to 4.53), while the total acid (measured as g lactic acid /L) varied (from 4.65 to 10.3 g lactic acid /L). Lactic acid, acetic acid, and succinic acid were the predominant organic acids. 50 volatiles were detected by HS-GC-MIS, and 108 volatiles were identified by HS-SPME-GC–MS. p-Cresol (76,541.67 < OAV < 248,166.67), acetic acid (482.31 < OAV < 1164.62), and hexanoic acid (108.33 < OAV < 1333.33) were the common distinctive volatiles among the 10 samples. Proteobacteria and Firmicutes, as the dominant phyla, were positively and negatively related to 1-butanol (R = 0.66, − 0.66), respectively. Industrial relevanceIn China, Luosifen, as a local delicacy, enjoys popularity among the public for its sour, smelly, spicy, fresh, and oily features. Among them, pickled bamboo shoots are highly sought after for their distinctive sour and refreshing flavor. Nevertheless, some individuals cannot tolerate the sour smell of pickled bamboo shoots yet still have a desire to consume Luosifen. To address this issue, it is crucial to determine what constitutes the pungent odor in pickled bamboo shoots and subsequently regulate it to meet the requirements of diverse consumers and enhance the economic benefits of the Luosifen industry. This study disclosed the stimulant flavor substances of pickled bamboo shoots in 10 pre-packaged Luosifen detected by GC–MS and GC-IMS, offering a theoretical foundation for subsequent regulation.

God, love, and death of Trunyan Village

Backgrund: Trunyan Village is a traditional village on the shores of Lake Batur in Bali, Indonesia. The village has unique funeral traditions and religious beliefs. The "Death Penalty Society'' is a specialized burial system where bodies are placed on the ground and surrounded by bamboo. The adore and fondness we appear to others can moreover bring meaning and bliss to our lives, indeed as we persevere melancholy and loss. It is critical to keep in mind that seeing God, adoration and passing are intensely impacted by one's culture, religion, traditions and individual views. Method: The method used is qualitative content analysis, interpreted using Goffman's Framing theory. This approach examines how structured narratives in documents and previous research about Trunyan Village influence perceptions of god, love, and death. Findings: In the context of Trunyan Village, the concepts of God, love and death can have unique meanings and are influenced by local traditions and beliefs..God and love from Trunyan village can be seen in their family relationships with the living and the dead, as they still believe in their ancestors..The love and death of the Terunyan people can be seen from their very unique funeral practices, where they say that the corpse or human body that has died will not emit odour and by doing 'mepasah' is the only way for humans to get a good place in the afterlife..Why there is no ngaben tradition in Trunyan, only ‘mapasah and mendem sawa’, is because their culture and traditions have been passed down from generation to generation, and their understanding of the funeral process is better than the ngaben tradition. Conclusion: Back to the traditions and culture that influence why Trunyan village prefers to carry out 'mepasah' and 'mendem sawa' funerals. It can be concluded that the funeral tradition of mepasah or mendem sawa carried out in Trunyan village is a tradition carried out from generation to generation from their ancestors, which is a funeral activity that thinks about the concept of humanity where they have an understanding that if the human body has died it will not smell and with the taru menyan tree that grows in the setra or grave that protects the corpse from pungent odours and by covering the corpse with bamboo to protect it from wild animals. Novelty/Originality in this Study: Through qualitative content analysis and Goffman's Framing theory, this study explores the meaning of God, love, and death in the context of local traditions. The proposed model includes a digital interactive platform and mobile application to preserve and disseminate knowledge about these cultural practices.

Web-Based Formaldehyde Detection System in Chickens using IOT and Fuzzy Logic

Chicken is a widely consumed source of animal protein globally, valued for its high protein content and essential nutrients. Ensuring the freshness of chicken meat is crucial to guarantee its healthiness and prevent harm to consumers. Unfortunately, there are concerns about the use of hazardous substances like formaldehyde by some traders for meat preservation. Formalin, a clear liquid with a pungent odor, is commonly utilized as a food preservative. To address the misuse of formaldehyde in broiler chickens, an innovative solution is proposed involving IoT technology and Fuzzy Logic. The developed formaldehyde detection system employs an ESP8266 microcontroller and a TCS3200 sensor to assess color variations in chicken meat samples mixed with Schiff's reagent. The TCS3200 sensor detects color changes, and the ESP8266 Microcontroller converts measurements into RGB basic colors. Calibration of the sensor yielded a 98.30% relative accuracy at a 3 cm distance. Fuzzy Logic is then applied to determine formaldehyde levels, displayed on an LCD screen. The tool exhibits a 95% reliability for achieving a 0 ppm level, 93% for 40 ppm, 92% for 80 ppm, and 100% for 200 ppm

Oxysulfonylation of Alkynes with Sodium Sulfinates to Access β-Keto Sulfones Catalyzed by BF3·OEt2.

An efficient and operationally simple method for the synthesis of β-keto sulfones through the BF3·OEt2-promoted reaction of alkynes and sodium sulfinates is developed. With its facile and selective access to the targets, it features good functional group compatibility, mild conditions, easily available starting materials, and good yields. Notably, the reaction does not require metal catalysts or chemical reagents with pungent odors.

P-071 The dichotomy of micronutrients in male fertility: doses matter - striking the right balance for optimal reproductive health

Abstract Study question What is the impact of escalating doses of common water-soluble antioxidant nutrients on semen parameters and fertility in healthy (CD1) and stressed (Gpx5-/-) mice? Summary answer High-dose supplementation of previously “thought-to-be-safe” common water-soluble antioxidant nutrients can cause significant DNA damage/impaired fertility in healthy mice. What is known already In assisted conception, men increasingly take preconceptual antioxidant supplements (even if they are generally healthy) to enhance the likelihood of a successful pregnancy. Recent published reviews suggest 79% of male fertility supplements include ingredients at dosages exceeding Food Safety Authorities’ Recommended Dietary Allowances (RDAs). While many fertility experts question the efficacy of such supplements, most still carry the notion that “dietary ingredients”, regardless of the doses given, pose little safety concerns. Moreover, without established RDAs for many natural substances such as carnitines, supplement makers often subscribe to the “more is better” philosophy, potentially compromising safety in their product formulations. Study design, size, duration This study evaluates escalating doses of common water-soluble antioxidant nutrients (Vitamin C, Zinc, Folate, and Carnitines) on redox status, semen parameters, genetic integrity, and fertility in healthy (CD1) and stressed (Gpx5 -/-) mice over 28 days. The treated groups (n = 6) were compared against pooled controls (n = 24). We analyzed the doses of these ingredients in commercial fertility supplements against our new “safety profiles” to highlight potential overdosing risks and asses the broader safety implications. Participants/materials, setting, methods Experimental ingredient exposure dosages were based on current US-FDA RDA/I declarations, commercial popularity, and/or use in clinical fertility settings. Animal dosage conversion calculations were based on standard pharmaceutical methodologies. Assessments of male mouse redox status and reproductive function included general sperm parameters (count, motility, viability, acrosome integrity), DNA parameters [oxidation (8-OHdG staining), fragmentation (TUNEL), decondensation (Toluidine Blue)], and blood analysis (total antioxidant capacity, glutathione, malondialdehyde). Pregnancy outcomes were assessed in Carnitine fed, CD1 mice. Main results and the role of chance In CD1 mice, escalating doses of individual micronutrients had minimal effect on semen parameters, except for a significant sperm count increase at the highest Carnitine dose. However, there were considerable adverse effects on sperm DNA integrity and blood plasma redox state. The high-dose Carnitine group notably exhibited reduced pregnancy rates, in terms of both impregnation and total pups born, compared to controls. Yet, there were no differences in the number of pups born or resorptions, per pregnant female, between the high-dose Carnitine group and controls. In GPX5-/- mice, general semen parameters were mostly unaffected. Intriguingly, Carnitine positively influenced sperm DNA integrity in this model, underscoring the established link between micronutrient deficiency, oxidative stress, and semen quality. In the analysis of 34 random male fertility supplements, almost every product contained at least one ingredient at a dose that was harmful according to our study. Alarmingly, 88% had at least two such ingredients, 68% had three or more, and roughly 33% contained four or more at doses considered unsafe. Limitations, reasons for caution Carnitines’ pungent odor may have affected the mating efficiency of carnitine exposed CD1 males. Due to synergy of action, antioxidants administered individually, even at the same dose, may exert a different biochemical profile than when in combination with other ingredients (as in most commercial formulations). Wider implications of the findings The majority of male fertility supplements often combine aggressive doses of antioxidant nutrients. Our results highlight the potential dangers that may arise from their use and provide a clear warning to fertility experts against routinely recommending random, unsubstantiated supplements, especially in the absence of prior oxidative stress assessment. Trial registration number not applicable

Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors

The present work aimed to evaluate the volatile compounds and sensory profile of liquors from different Brazilian states and from Cotê d’Ivoire. A trained panel analyzed samples for their intensity of several flavors by Descriptive Analysis and volatile compounds were evaluated by chromatography-mass spectrometry. Results showed that liquors from Pará and Cotê d’Ivoire presented a relation to chocolate and floral flavors, respectively, meanwhile those organic from Pará presented high acidity flavors. Liquors from Pará and Cotê d'Ivoire were related to chocolate and floral flavors. Samples from Bahia were slightly related to woody and cocoa flavors, meanwhile cocoas from Rondônia and Espírito Santo were related to musty, smoked, burned flavors. Chocolate flavor was related to volatile compounds with recognized roasted and nut odors. Acidity flavor was statistically tracked with compounds with flowery and fruit odors. Smoked and woody flavors were tracked to compounds with pungent, rancid and sour odors, and 1-octanol and 1H-Indole (burned notes). Fruity, sweety and flowery compounds composed the green flavor. Burned flavor was linked to waxy and rancid compounds. The intensity of musty was related to the presence compounds with citrus and cocoa odors. Cocoa attribute was statistically related to compounds with flowery and fruity odors.

Exploring hotness and pungent odour thresholds among three groups of Thai chilli users

SummarySensory thresholds of hotness and pungent odour were determined from 120 chilli users. Three groups of Light (L), Moderate (M), and Heavy (H) chilli users were categorised based on their chilli consumption habits and sensitivity to hotness standard solutions. After the screening test, the users participated in 12 Alternative Forced Choice (AFC)‐sets, for each of three stimuli (capsaicin and 1‐Penten‐3‐One (1P3O) odour and dried chilli powder). The dried chilli 3‐AFC sample's concentration range was calculated to equate the same range of standard capsaicin stimuli for hotness sensation measurements. Concentrations of the three stimuli tested were in a range of (0.08–16.80 dry basis g L−1) for standardised dried chilli powder, (0.10–20.16 mg L−1) for capsaicin, and (0.01–2.04 μL L−1) for 1P3O. Heavy chilli users group threshold, as anticipated, indicated the highest average recognition level of stimuli in terms of pungency odour perceived from dried chilli (5.88 g L−1) and 1P3O (1.34 μL L−1), as well as for hotness sensation from dried chilli (7.19 g L−1) and capsaicin (12.79 mg L−1) samples. The magnitudes of heavy user's thresholds were exponentially higher than that of light users. At the recognition thresholds of oral hotness perception, the level of capsaicin presented in dried chilli sample was found to be much lower than the concentration of standard capsaicin sample. It was concluded that pungent odours and other flavours in dried chilli, increase hotness perception as compared with capsaicin stimulus. We also confirmed that 1P3O contributes to chilli pungent odour.

Highly Biocompatible Composites as Cigarette Smoke Purifiers for Free Radical Scavenging and Pungent Odor Masking

AbstractThe modification of cigarette filters with nanozymes has gradually emerged as a promising strategy for reducing the harmful effects of smoking by eliminating excessive harmful free radicals and remediating oxidative stress‐induced pulmonary injury. However, currently, available nanozymes‐integrated filters usually ignore safety concerns and fail to address the pungent odor of smoke, making it challenging to develop an individual system with high safety and effectiveness while considering these important factors. Herein, a novel smoke purifier (CDs/ME@MOF) is developed by alternatively introducing carbon dots nanozymes with excellent free radicals scavenging activity and Menthone masking the miscellaneous gas into a biocompatible γ‐cyclodextrin‐based metal–organic framework. The CDs/ME@MOF can act as a profitable additive incorporated with cigarette filters to achieve over 90% scavenging efficiency for cigarette smoke radicals and reduce the odor irritation. In the mice model, the CDs/ME@MOF composites demonstrated the significant inflammation suppression, antioxidant levels promotion, and notable lung tissues protection effect through elimination of free radicals. This work highlights the potential of CDs/ME@MOF as a safe, environmentally friendly, and multipurpose additive for modifying cigarette filter.

Study of The Distribution of Amorphophallus beccarii Engl in The Hiking Trail of Mount Singgalang Nature Park

Amorphophallus beccarii is one of the endemic plant of Sumatra, which has the characteristic of compound flowers, and emits a pungent odour that can attract insects such as flies and beetles to pollinate. Amorphophallu beccarii is found growing around the hiking trail of Mount Singgalang Nature Tourism Park, in connection with Mount Singgalang has been used as a Nature Tourism Park, it is feared that it will cause disruption of Amorphophallus beccarii habitat, in addition to the many human activities that carry out climbing activities, its interesting morphological shape is also the reason for the reduced population of Amorphophallus beccarii because it is collected as an ornamental plant. In conservation efforts, research has been carried out on Amorphophallus beccarii Engl Distribution Study in the Mount Singgalang Nature Tourism Park Hiking Trail. This research was conducted in February-March 2024. The research method used was stratified random sampling where sampling was carried out at an altitude of 1000-2000 mdpl along the hiking trail. Data were processed using the morisita index. The results showed that the distribution pattern of Amorphophallus beccarii on the Mount Singgalang hiking trail was clustered.

In vitro Cytotoxicity and Genotoxicity/Antigenotoxicity Evaluation of Encapsulated Black Garlic Extracts on A549 Cells

Objectives: Black garlic is produced by fermenting fresh garlic under controlled temperature and humidity conditions for an extended period. Due to its sweeter taste and lack of pungent odor compared to fresh garlic, black garlic is easier to consume. Moreover, the increase in bioactive compounds such as polyphenols and flavonoids during fermentation has sparked interest in studying the health effects of black garlic. It is known that different fermentation and extraction methods can lead to variations in biological activities. Therefore, analyzing the effectiveness of black garlic processed by different methods is of critical importance. In our study, we investigated the cytotoxic, genotoxic, and antigenotoxic effects of different concentrations of encapsulated black garlic capsule extract (BGC) on lung cancer cells. Methods: The A549 cell line was used to investigate the effects of BGC. Cells treated with BGC at different concentrations (10, 25, 50, 100, 125, 250, 500, and 1000 µg/mL) for 24 hours were subjected to MTT and NRU assays to examine the cytotoxic effects. Alkaline comet assay was performed to investigate genotoxic and antigenotoxic effects. For antigenotoxicity analysis, cells pretreated with BGC were exposed to H2O2 to explore the protective effects of BGC. Results: According to the MTT results, cell viability remained at 90% even at concentrations higher than 125 µg/mL. However, in the NRU analysis, viability decreased to less than 70% at concentrations ranging from 50 µg/mL. Comet assay results revealed significant increases in tail length and tail intensity at different concentrations (specifically, at 250 µg/mL and above and at 50 µg/mL and 100 µg/mL, respectively). However, tail moments did not show any significant differences at any concentration. Additionally, BGC significantly reduced H2O2-induced DNA damage. Conclusions: Our research demonstrated that BGC reduces the viability of lung cancer cells and can have genotoxic effects. Additionally, its protective effect against oxidative damage was shown at the DNA level. Based on these data, further research can be conducted on the use of BGC against cancer.

Evaluating How Different Drying Techniques Change the Structure and Physicochemical and Flavor Properties of Gastrodia elata.

We evaluated the drying characteristics and structure, as well as the physicochemical and flavor properties, of G. elata treated by hot-air drying (HAD), vacuum drying (VD), freeze drying (FD), microwave drying (MD), and microwave vacuum drying (MVD). We found that MD and MVD showed the shortest drying times, while FD and MVD were able to better retain the active ingredients and color of the samples. However, the different drying methods did not change the internal structure of G. elata, and its main components did not fundamentally change. In addition, E-nose and HS-SPME-GC-MS effectively differentiated the volatile components, and 36 compounds were detected by HS-SPME-GC-MS. Of these samples, alcohols and aldehydes were the main substances identified. In particular, MVD samples possessed the most species of organic volatiles, but the FD method effectively eliminated pungent odors from the G. elata. Overall, MVD shows the most obvious advantages, improving drying rate while maintaining the original shape, color, and active components in G. elata. Ultimately, MVD is the preferred method to obtain high-quality dried G. elata, and our drying-method characterizations can be used to investigate similar structural and chemical changes to similar herbs in the future.

Sprayed Urine Emits a Pungent Odor due to its Increased Adhesion to Vertical Objects via Urinary Proteins Rather Than to Changes in its Volatile Chemical Profile in Domestic Cats.

Spraying urine on vertical objects by raising the tail is a commonly observed functional behavior for chemical communication in Felidae species, including domestic cats (Felis silvestris catus). The sprayed urine is recognized as a chemical signal for territorial ownership of their habitats. Previous studies reported that sprayed urine emits a more pungent odor than urine excreted from a squatting position. However, little is known about how sprayed urine acts as a strong scent mark in the environment. Here, we showed that sprayed urine originates only from bladder urine without any secretions, such as anal sac secretions, but it can effectively emit volatile organic compounds (VOCs) when smeared on vertical objects due to its strong adhesion. Chemical profiles of VOCs and odor qualities were similar between fresh sprayed urine and bladder urine sampled immediately after spraying from the same individuals. Meanwhile, feline-specific proteinuria arising from excretion of a carboxylesterase that produces a precursor of cat-specific odorants resulted in reduced surface tension of the urine and increased adhesion to vertical surfaces, which kept sprayed urine on the surfaces and led to the emission of large amounts of VOCs. In conclusion, proteinuria contributes to the emission of a strong odor through its enhanced adhesion to vertical objects without other secretions containing malodorous substances. These findings improve our understanding of the mechanism of scent marking via the spraying of urine for chemical communication in cats.

Study of Urine Treatment After BCG Intravesical Instillation Therapy — A Secondary Publication

Background and methods: Bacillus Calmette-Guérin (BCG) intravesical instillation therapy is used to treat non-muscle invasive bladder cancer. Instilled BCG is typically collected at the time of initial urination and disposed of after sterilization with 10% sodium hypochlorite or household bleach, however, these methods can have unpleasant effects, such as pungent odor, rapid foaming, and fever. We investigated whether isopropanol can be used to sterilize and dispose of urine after BCG intravesical instillation therapy since isopropanol at a concentration of 33% or higher (70% isopropanol was used in this study) has the same disinfectant and bactericidal effects against Mycobacterium tuberculosis as 10% sodium hypochlorite or household bleach. Results: The use of isopropanol eliminated the unpleasant effects experienced with sodium hypochlorite and no growth of Mycobacterium tuberculosis was observed in culture tests. Conclusion: Isopropanol is safer than sodium hypochlorite, and should be considered for sterilizing and disposing of urine after BCG intravesical instillation therapy in the future. However, fire and ventilation precautions are required.

Rapid determination of metallic additives in century eggs by microwave plasma‐atomic emission spectrometer and microwave‐assisted digestion

AbstractCentury eggs (also known as pídàn) are a widely used preserved food product in Taiwanese cuisine. Due to their peculiar appearance, pungent odor, and unusual texture, several consumers have raised concerns. Actually, some metallic additives are employed to control the quality of gelation of protein during the production of century eggs. Therefore, a method involving microwave plasma‐atomic emission spectrometer and microwave‐assisted digestion was proposed in this study. In addition, to clarify distribution information of metallic additives in century eggs, detailed analyses based on the egg structure were adopted. The linearities for Fe and Zn were obtained in the range of 0.1–5, and 0.02–1 mg L−1 for Cu and Pb. The method detection limits for test metals were 0.06–0.036 mg L−1. The measured values for the RM EGGS‐1 sample agreed reasonably well with the reference values, demonstrating that the developed method is practical for routine analysis with lower instrument procurement/running cost. The analytical results for century eggs collected from local markets revealed diverse distributions of metal ions in different parts. Remarkably, this method can readily identify the metallic additives used during the production processes even in the presence of complicated matrices.

Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment

To explore the microbial diversity and flavor profiles of stinky acid, we utilized high-throughput sequencing, culture-based techniques, and bionic E-sensory technologies. The results revealed a significant correlation between the acidity levels of stinky acid and the richness of its microbial community. Ten core bacterial genera and three core fungal genera exhibited ubiquity across all stinky acid samples. Through E-nose analysis, it was found that sulfides constituted the principal odor compounds responsible for stinky acid's distinct aroma. Further insights arose from the correlation analysis, indicating the potential contribution of Debaryomyces yeast to the sour taste profile. Meanwhile, three genera—Rhizopus and Thermoascus and Companilactobacillus—were identified as contributors to aromatic constituents. Interestingly, the findings indicated that Rhizopus and Thermoascus could reduce the intensity of the pungent odor of stinky acid. In summary, this investigation's outcomes offer new insights into the complex bacterial diversity of stinky acid.