Sensory Impact Research Articles

Assessing the Optimal Antibacterial Action of Lavandula stoechas L., Thymus zygis L., and Eucalyptus camaldulensis Dehnh Essential Oils

The use of combined essential oils (EOs) is a new technique that can improve their preservative effects while minimizing their sensory impact in foods. The aim of this study was to determine the chemical profile of three essential oils (EOs) extracted from Lavandula stoechas L. (Ls), Thymus zygis L. (Tz), and Eucalyptus camaldulensis Dehnh (Ec) and to evaluate their synergistic antibacterial activity for optimal inhibition against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus using an augmented Simplex centroid mixing scheme. The essential oils were extracted by hydrodistillation and analyzed via gas chromatography–mass spectrometry. Anti-bacterial potency was evaluated by disk diffusion. Chemical analysis revealed the main compounds in Lavandula stoechas (Ls) essential oil: camphor (36.15%), followed by fenchone (16.57%) and Z-8-hydroxy linalool (8.28%). The Thymus zygis (Tz) essential oil is dominated by δ-terpineol (27.64%), δ-3-carene (15.7%), and thymol (14.17%). In contrast, the Eucalyptus camaldulensis (Ec) essential oil contains mainly 1,8-cineole (43.61%), γ-terpinene (11.71%), and α-terpineol (10.58%). The optimal mixture is the binary association of 40% E. camaldulensis EO and 60% T. zygis EO, which provides an effective inhibition diameter (ID) of 13.37 mm to inhibit S. aureus. Furthermore, the formulation of 27% and 73% EOs of E. camaldulensis and T. zygis, respectively, corresponds to the mixture required to achieve the optimum inhibition diameter (ID = 11.55 mm) against E. coli. In addition, the mixture of 29% EO of E. camaldulensis and 71% EO of T. zygis is the optimum mixture to inhibit B. subtilis, with an inhibition diameter of 12.31 mm. These findings highlight the potency of antibacterial formulations of these essential oils and suggest that they might be used as substitutes for conventional drugs to prevent the development of bacteria responsible for serious infections and food spoilage.

Berry pomace as a potential ingredient for plant‐based meat analogs

AbstractGiven the projected global population growth and the associated increase in demand for sustainable and nutritious food options, plant‐based meat analogs are increasingly popular. Berry pomace, a by‐product of the juice and wine industry, emerges as a promising ingredient for enhancing these products. This paper comprehensively explores the innovative use of berry pomace in the development of plant‐based meat analogs. It highlights key components such as antioxidants, natural colorants, dietary fibers, oils, and micronutrients, which significantly contribute to enhancing the nutritional profiles, sensory qualities, and shelf stability of these analogs. Methods for incorporating berry pomace into plant‐based meats, including direct addition and the addition of berry pomace extract using innovative technologies, such as high‐moisture extrusion, 3D printing and emulsion methods, are discussed. Moreover, the challenges of integrating berry pomace into plant‐based meats are critically analyzed, focusing on variability in pomace composition, potential sensory impact, and the technological adaptations required for optimal use in food production. The potential of berry pomace to enhance both the quality and appeal of plant‐based meats is highlighted, underscoring its significant contribution to the development of more sustainable food systems by valorizing food waste to high‐value products.

The aroma of toasted oak wood (<i>Quercus petraea</i>): from sensory analysis to molecular characterisation

The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing. Molecular characterisation of toasted oak wood has increased steadily in recent years, using the traditional olfactory-guided approach by gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS); however, few studies have focused on its sensory characterisation. In this study, a sensory characterisation of oak wood (Quercus petraea) was first carried out during toasting in order to identify any descriptors that had not yet been characterised from a molecular point of view. Thus, in the second part of this work, we were able to identify volatile compounds associated with the aroma of toasted oak wood.Based on previous work in oenology, the sensory characterisation of oak wood was carried out in three stages: identification, structuring and description of a sensory space. Data processing of the 215 descriptors generated by the panel of experts revealed six descriptors specific to the aroma of oak wood throughout its toasting (i.e., fresh wood, fresh green, sweet, roasted, spicy and smoky). The results were represented graphically in the form of an aroma wheel, which was used to highlight the descriptors that had not yet been characterised from a molecular point of view. Thus, two volatile compounds were identified: thymoquinone (pencil and cedar odour) and verbenone (fresh, menthol and tealeaf odour). Their evolution in oak wood during toasting and their distribution in different wood species used in oenology (sessile oak, pedunculate oak, American oak, Caucasian oak, acacia and chestnut) were studied. Their sensory impact was studied by assessing their olfactory detection threshold in a model wine solution. The thresholds were evaluated at 49 ng/L for thymoquinone and 193 µg/L for verbenone.

Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts.

The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance.

Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations.

In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil-Binder and GMS on cocoa hazelnut spread rheology were compared under the same process conditions and formulation. Emulsifiers were added to the formulation separately at rates of 0.3%-0.4%-0.5%. Hardness values in cocoa hazelnut spread were examined at 15-day intervals until the 60th day. In addition, viscosity, rheological analyses, color, spreadability, stability tests, and sensory analyses were performed. In the production of cocoa hazelnut spread, lecithin and AMP have less hardness and lower viscosity, greater fluent consistency, better spreadability, and lower "work of shear" values compared with other emulsifiers. The emulsifier type/ratio difference did not affect the color value statistically. It was determined that the use of Oil-Binder and GMS significantly protected the stability compared with other emulsifiers. During the 60-day storage period, lecithin preserved its hardness properties better than other emulsifiers. When sensory properties were examined, the use of lecithin and AMP in cocoa hazelnut spread samples scored high in brightness, spreadability, mouthfeel, and taste parameters. As a result, lecithin comes to the fore in the use of different types and ratios of emulsifiers in cocoa hazelnut spread production technology.

Effect of different nitrogen source and Saccharomyces cerevisiae strain on volatile sulfur compounds and their sensory effects in chardonnay wine

Three commercial Saccharomyces cerevisiae strains with low, medium, and high H2S-producing capacity were chosen to investigate the effect of yeast assimilable nitrogen (YAN) levels and composition on volatile compounds in a chemically defined medium, specifically high, medium, and low initial YAN levels with varying proportions of DAP or sulfur-containing amino acids (cysteine and methionine). The results revealed that the initial YAN containing a larger proportion of diammonium phosphate resulted in a higher YAN consumption rate during the early stages of fermentation. The yeast strain had a greater effect on the volatiles than the YAN level and composition. Keeping the total YAN constant, a higher proportion of sulfur-containing amino acids resulted in a considerably higher production of 3-methylthiopropanol. The sensory impact of three key volatile sulfur compounds was investigated in a Chardonnay wine matrix, indicating that 3-methylthiopropanol at subthreshold or greater concentrations was effective in enhancing the cantaloupe aroma.

Understanding autistic youths' menstrual product preferences and caregivers' product choices.

There is little research exploring the menstrual product preferences of autistic youth, especially those who recently started their period. Study authors surveyed caregivers' choice of menstrual products for their autistic children. They provided popular menstrual materials to autistic youth to try, then asked them which product(s) they preferred, did not try, and why they did not try it. Caregivers selected sensory impact as the most important feature they consider when choosing a menstrual product for their child, and youth participants preferred to use period underwear. Therefore, autistic youth may benefit from purchasing and using period underwear, and caregivers, clinicians, and companies should consider the impact of menstrual product features, like sensory sensitivities, on young autistic menstruators and how best to support them.

Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.

The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate crystals that are then removed, thereby eliminating the excess ions that cause instability in wine. Another approach to tartaric stabilization is using enological stabilizers with a colloid protective effect, which prevents the formation of tartrate crystals. The most commonly used tartaric stabilizers are sodium carboxymethylcellulose (CMC) and metatartaric acid. However, both have drawbacks: they are semi-synthetic products, and metatartaric acid degrades over time, losing its stabilizing effect. This study aims to compare the effects of cold stabilization, stabilization with CMC, and metatartaric acid on the chemical composition, particularly the volatilome, of white, rosé, and red wines. Cold stabilization significantly impacted the wine volatilome, especially in white and rosé wines, by decreasing total alcohols and increasing total esters. It also reduced the color intensity of rosé and red wines by lowering monomeric anthocyanins. In contrast, enological stabilizers had minimal impact on the wines' phenolic composition, chromatic characteristics, and volatilome. The sensory impact of cold stabilization is complex; it can potentially enhance the aroma of white and rosé wines by increasing ester VOCs and decreasing higher alcohols, but it negatively affects the color of rosé and red wines.

Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

BackgroundGlobal warming causes an increase in the levels of sugars in grapes and hence in ethanol after wine fermentation. Therefore, alcohol reduction is a major target in modern oenology. Deletion of the MKS1 gene, a negative regulator of the Retrograde Response pathway, in Saccharomyces cerevisiae was reported to increase glycerol and reduce ethanol and acetic acid in wine. This study aimed to obtain mutants with a phenotype similar to that of the MKS1 deletion strain by subjecting commercial S. cerevisiae wine strains to an adaptive laboratory evolution (ALE) experiment with the lysine toxic analogue S-(2-aminoethyl)-L-cysteine (AEC).ResultsIn laboratory-scale wine fermentation, isolated AEC-resistant mutants overproduced glycerol and reduced acetic acid. In some cases, ethanol was also reduced. Whole-genome sequencing revealed point mutations in the Retrograde Response activator Rtg2 and in the homocitrate synthases Lys20 and Lys21. However, only mutations in Rtg2 were responsible for the overactivation of the Retrograde Response pathway and ethanol reduction during vinification. Finally, wine fermentation was scaled up in an experimental cellar for one evolved mutant to confirm laboratory-scale results, and any potential negative sensory impact was ruled out.ConclusionsOverall, we have shown that hyperactivation of the Retrograde Response pathway by ALE with AEC is a valid approach for generating ready-to-use mutants with a desirable phenotype in winemaking.

Exploring the Nutritional and Sensory Impact of Red Seaweed Fortification in Dark Chocolate

Exploring the Nutritional and Sensory Impact of Red Seaweed Fortification in Dark Chocolate

Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation

During alcoholic fermentation, Saccharomyces cerevisiae synthesizes different compounds, which are crucial for product quality: volatile compounds with sensory impact, and bioactive compounds such as melatonin (MEL) and hydroxytyrosol (HT), linked to health benefits. As many of these compounds are related with yeast's nitrogen metabolism, their production have been studied in four different commercial strains with different nitrogen requirement (Red Fruit, Uvaferm VRB, Lalvin Rhone 2323 and Lalvin QA23) being, Uvaferm UVR the higher nitrogen demander strain. All strains produced the secondary metabolites, notably Uvaferm UVR produced the highest HT concentration, despite its low growth. Uvaferm UVR emerged also as a significant producer of MEL, indicating a potential role in fermentation related stress. Moreover, Uvaferm UVR shows the highest total concentrations of volatile compounds. Multivariate analysis revealed distinct clustering based on nitrogen requirements of the strains, highlighting the strain-dependent metabolic responses.

Discovery of bitter masking compounds from Allspice (Pimenta dioica) using sensory guided isolation

Bitter substances in functional foods and beverages can act as nutraceuticals, offering potential health benefits. However, their unpleasant sensory impact reduces the consumption of these foods. Consequently, the discovery of bitter masking compounds is crucial for enhancing the intake of bioactive compounds in functional foods and beverages. Bitter taste is mediated by TAS2Rs, a sub-family of G-protein-coupled receptors. TAS2R14 is especially pivotal in the perception of bitterness, as it is one of the most broadly tuned bitter receptors. In this study, allspice was extracted and purified to yield five single compounds based on sensory guided fractionation. The structures of each compound were determined based on nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HR-MS). In a sensory evaluation, compound 1 exhibited bitter masking activity against quinine. Molecular docking analysis revealed that compound 1 could act as an antagonist of the TAS2R14 bitter receptor.

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range.

Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils.

Citrus fruits have been known and valued for their aroma in food and perfume ever since humans have maintained written records. Often described as the "champagne" of citrus oils, especially cold pressed lime peel oils have raised attention. Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia. Those coumarinic notes have not been completely understood until today. Thus, this study aimed to identify the responsible substances and elucidate their contribution and impact on the aroma of cold-pressed lime oil. By combining distillation, fractionation, olfactory detection, and structure elucidation, the responsible key aroma components were identified. A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes.

Investigation on Quality Characteristics and Antidiabetic Properties of Mulberry Leaf Fu Brick Tea

Mulberry leaves (Morus alba L.) exhibit antidiabetic properties; however, their taste is unappetizing, leading to limited practical applications. Although Fu brick tea has a favorable flavor, its hypoglycemic effects are weak. Hence, we combined the two to create mulberry leaf Fu brick tea (SF) and investigated its sensory perception, safety, microorganism content, key metabolites, and impact on hyperglycemic mice using the same raw materials and techniques to prepare Fu brick tea (F) and mulberry leaf brick tea (S) individually. Our study showed that SF, which comprises blended mulberry leaf primary dark tea and primary dark tea (1 : 3 g/g), was sweeter and smoother, with a median lethal dose of 22.3 g/kg, indicating that it is safe for consumption. Compared to F, caffeine levels were reduced in SF and 1-deoxynojirimycin and aminobutyric acid levels were increased. Phenolic substances and flavonoids showed increased levels in SF compared with S. These changes contribute to the taste and functionality of SF. The primary microorganisms in SF were Bacillus, Lactobacillus, and Aspergillus, which contributed to the improved quality. SF demonstrated its antidiabetic effects by reducing the blood sugar levels of hyperglycemic mice, restoring the function of pancreatic cells, reducing lipid levels, and improving the antioxidant capacity of the liver. Overall, SF exhibited a better taste and antidiabetic properties than F and S, highlighting its potential as a functional beverage.

"Virtual reality" as a tool for global manipulation of socio-cultural identity

The subject of the article is the philosophical and cultural methodology of digital "virtual reality", comparing the declarations of developers with the practical possibilities and social consequences of using such technologies. The developers presented projects of online digital content services for all five senses using special equipment (glasses, headphones, interactive gloves, joysticks, costumes, printers of smells and tastes, etc.). It was assumed that virtual reality would surpass the reliability of previous multimedia content and interactive computer games, and the persuasiveness and attractiveness of traditional technical means of art and the press. Failure to fulfill these promises has led to significant losses since 2022 for leading companies developing digital virtual reality technologies Meta (recognized by the court as an extremist organization on 03/21/2022, activity is limited in the territory of the Russian Federation), Microsoft HapticLinks, Cave, AlloSphere, Teslasuit, VRealizer. There was a need to assess how and to what extent the methodology used and the predicted capabilities of digital virtual reality were correct. Philosophical and cultural analysis as a research method reveals: the developers of digital virtual reality promised the methodologically impossible, reducing human perception to the "sum" of the external "five senses" out of connection with the "self", inner sensitivity, bodily self-perceptions. A person is only partially amenable to algorithmized digital interaction; a critical barrier to digital virtuality is the socio-cultural identity of society and personality. The novelty of the results of the analysis lies in the conclusion: digital virtual reality in many respects is fundamentally inferior in effectiveness to traditional technical means of sensory and emotional impact and cognition, used both for creative and destructive purposes. In terms of creative potential, digital virtual reality is inferior to the technical means of art, science, education, upbringing, etc., and in terms of destructive capabilities, it is already used in the press and other mass communications technologies for manipulating public and individual consciousness, as well as psychotropic substances that cause addiction. National regulation of the development of digital "virtual reality" is recommended, aimed at protecting and developing the socio-cultural identity of Russian citizens and society, as well as for cognitive and educational purposes. It is recommended to limit the remote use of such developments to trusted domestic Internet services.

Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes

Pinot noir is rapidly becoming a winemaking staple in the Central Coast of California. Therefore, it is important to understand how factors such as fermentation temperature and cap management affect the chemical and sensory impact of such wines. Herein, Pinot noir wines were made with three contrasting alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and combined factorially with two cap management regimes (with or without punch downs). The impact of these factors on colour, aroma, and the temporal retronasal aroma and mouthfeel profile was assessed by a trained sensory panel (n = 13) using descriptive analysis (DA) and time-intensity (TI), respectively. Combining a hot fermentation temperature and no punch downs led to wines with higher colour saturation and purple hue. In contrast, wines fermented at cold fermentation temperatures with no punch downs showed reduction aromas. In terms of individual main effects, wines fermented at cold temperatures had more orthonasal aroma, while wines fermented at hot temperatures had higher astringency. To understand the relationship between selected volatile aromas and perceived sensory results, a partial least square regression (PLSR) was conducted. PLSR indicated that cold fermentation temperature wines with punch downs were associated with esters, including ethyl hexanoate and ethyl heptanoate, as well as β-damascenone, which aligned with sensory results. The effect of salivary flow rate on the temporal sensory profile post-expectoration was also analysed. Low salivary flow rate panellists perceived both astringency and length significantly later and more intensely than high salivary flow rate panellists. However, the time of maximum intensity was perceived significantly later for high salivary flow rate panellists. Overall, fermentation temperature had a more significant impact on the sensory and volatile composition of Pinot noir wines than the cap management regime. However, cap management still appeared to affect sensory and volatile chemistry results through significant interactions. Therefore, the relationship between fermentation temperature and cap management was not straightforward from avolatile chemistry or sensory perspective. The importance of accounting for salivary flow rate in panellists when using time-based sensory analysis was also highlighted.

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits.

This study reports the distribution of (2E,4E,6Z)-nonatrienal (1) and trans-4,5-epoxy-(E)-2-decenal (2) in wines and spirits. We validated a quantification method using solid-phase extraction (SPE) and negative chemical ionization (NCI, NH3) gas chromatography-mass spectrometry (GC-MS) analysis. Both were identified for the first time in wines and spirits from different grape varieties and raw materials. Their olfactory detection thresholds (ODTs) were 16 and 60 ng/L, respectively. Analysis of 66 wines showed that the highest levels of (1) (441.3 ng/L) and (2) (386.5 ng/L) were found in red and white wines, respectively. At these levels, they modify the balance of the fruity expression of red (fresh to cooked fruits) and white (vegetal/green hazelnut nuance) wines. Similar quantitative and sensory analyses were conducted in spirits. With ODT estimated at 500 and 400 ng/L and concentrations ranging from trace amounts to 1.1 and 2.4 μg/L respectively, (1) and (2) can contribute directly to the aroma of spirits.

The association between adverse childhood experiences and sensory impairment in middle-aged and older adults: Evidence from a nationwide cohort study in China

BackgroundSensory impairment (SI), as prevalent condition among the elderly, presents a substantial public health burden. ObjectivesTo investigate the association of cumulative and individual adverse childhood experiences (ACEs) with SI. MethodsChinese residents aged 45 years and above were recruited from the China Health and Retirement Longitudinal Study 2011–2018, using stratified random sampling. The number of ACEs was classified into “0 ACE”, “1 to 3 ACEs”, and “≥4 ACEs”. SI was assessed with self-rated visual or hearing status. SI categories included single sensory impairment (SSI), which can be divided into single vision impairment and single hearing impairment. Possessing both vision impairment and hearing impairment was considered as dual sensory impairment (DSI). Longitudinal SI progression encompassed “maintained no SI”, “no SI to SSI”, “no SI to DSI”, “maintained SSI”, “SSI to DSI”, and “maintained DSI”. Logistic regression and restricted cubic splines models were used for analysis. ResultsA total of 6812 participants entered the cross-sectional analysis and 5299 entered the longitudinal analysis. Compared to 0 ACE, ≥4 ACEs had a positive association with DSI (OR = 1.57, 95 % CI = 1.20–2.06) but not with single vision impairment (OR = 1.17, 95 % CI: 0.88–1.55) or single hearing impairment (OR = 1.10, 95 % CI: 0.71–1.70), and this association was observed only in females (OR = 1.73, 95 % CI = 1.20–2.51). A linear association was found between cumulative ACEs and both single vision impairment (p = 0.044) and DSI (p < 0.001). Compared to 0 ACE, ≥4 ACEs was associated with a higher risk of progression from SSI to DSI (OR = 1.71, 95 % CI = 1.03–2.84), and the maintained DSI (OR = 2.23, 95 % CI =1.37–3.65). ConclusionACEs were found to be associated with an increased risk and more severe progression of SI later in life. It is imperative to address different types of ACE and incorporate sex-specific measures to mitigate the enduring sensory impact of ACEs.

Profiling apple volatile organic compounds in a New Zealand collection of germplasm as a resource for breeding cultivars with desirable flavors

Flavor is a major component of the apple eating experience, along with taste, texture and appearance. Apples produce a wide array of volatile organic compounds that impart particular flavors. Cultivars producing increased or novel flavors may have more desirability for consumers and help to differentiate the fruit. Efficiently breeding more flavorful apples requires understanding the volatiles present in apple germplasm and their potential sensory impact. As an initial step towards the development of more flavorful apple cultivars, a New Zealand collection of germplasm was surveyed, and seventy-three volatiles were identified as being present in at least half the accessions. Substantial differences in the presence and relative abundance of specific volatiles were uncovered across the accessions and could sometimes be linked to an apple’s flavor profile. The large number of volatiles analyzed allowed relationships between and among molecule classes to be established. Esters were found to be the main drivers of volatile differentiation across accessions. Apples tended to produce either ethyl or acetate esters, suggesting there is different genetic control for these two ester types. Additionally, esters generally had larger broad-sense heritabilities, indicating they could be easier targets for modifying apple flavor. This volatile dataset is a valuable resource for apple breeding, and increases the understanding of an important consumer trait.