Specific Aroma Research Articles

HIGHLIGHTING EXTRACELLULAR ENZYMES FROM YEAST AND THEIR ROLE IN WINE MAKING

TThe enzymes produced by yeasts in the extracellular environment are the main factors that influence the secondary aromas of the wines obtained according to the primary varietal character of the processed varieties. Pectolytic enzymes are essential in the depolymerization of pectins and the release of color compounds, especially anthocyanins from the epicarp of black grape berries. Proteolytic enzymes break down proteins into amino acid chains, which help the multiplication of yeasts and the formation of specific aromas.

Changes and bioactivities on volatile organic compounds of endophytic fungi Neurospora dictyophora 3ZF-02 in different ages.

The endophytic fungus Neurospora dictyophora 3ZF-02 with a special aroma was isolated from the arils of Torreya grandis. Analysis of volatile organic compounds was done by gas chromatography-mass spectrometry. A total of 46 compounds were identified in the volatile organic compounds by 3ZF-02. In the growth phase, esters, acids, along with some alcohols and ketones were the main components. During the recession period, a large amount of benzene and naphthalene compounds appeared, accompanied by the production of amines. Oleic acid, methyl abietate, terpinen-4-ol were also found. They were the same ingredients in essential oil of Torreya. The antioxidant activity and antifungal activity of all extracts were also evaluated. When cultured for 10 days, it exhibited the most significant antioxidant activity with IC50 of 1.44and 0.95 g/L against diphenyl picryl hydrazinyl and hydroxyl radicals, respectively. In addition, the extracts cultured for 10 days exhibited the most significant antifungal activity against Candida albicans with minimum inhibitory concentration1.56 mg/ml.

Characteristics of roasting arabica and robusta coffee beans with rotary cylinder tube roast machine with electric heat source

Arabica and Robusta coffee beans have physical differences in general. In the process of roasting coffee beans with different physical forms, it is possible that there will be differences in the roasting temperature and water content of the beans after the roasting process. Arabica and Robusta coffee beans have physical differences in general. In the process of roasting coffee beans with different physical forms, it is possible that there will be differences in the roasting temperature and water content of the beans after the roasting process. In brewing coffee, it can also be affected by the roasting process. There are several factors that need to be considered in the roasting coffea bean namely early moisture of coffea beans, temperature in the roaster and the time it takes for the coffee beans to ripen as desired. The use of heat energy to get a specific aroma and taste in coffee beans is very necessary. The objective of the research is to determine how the criteria of the roast of Arabica coffea beans and Robusta coffee beans using cylindrical roaster rotates with electrical energy as its heat source. The results obtained at the treatment temperature of 205°C using a rotating cylinder tube coffee roaster using an electric heat source takes 78 minutes to reach coffee maturity with a dark roast level of maturity. Analysis of the color of coffee beans after roasting, it was found that Arabica coffee and Robusta coffee were more dominant, showing on the color track-60 with the Agtron Color Classification System scale, where the initial moisture content of dry robusta beans is 12.50% reduced to 3.66% after roasting, while the initial moisture content of arabica beans is 12.36% reduced to 3.54%.

Effect of Fertilization Combined with Shading on Growth and Aromatic Constituents of Niamhom (Strobilanthes nivea Craib) Using an Internet of Things (IoT) Controlled Irrigation System

The Niamhom (Strobilanthes nivea Craib) plant was cultivated using a modern greenhouse with an automatic irrigation system controlled by the Internet of Things (IoT). The present study investigates the effects of fertilizers, including chemicals, cow manure fertilizer, and bio-fermented water with shading influences of 50 and 70% on plant growth and morphological characteristics. Additionally, the study aims to analyze the chemical constituents of cultivated Niamhom leaf evaluated by Gas Chromatography-Mass Spectrometry (GC-MS). Findings discovered that 50 and 70% shading did not affect plant stem size and canopy diameter. However, shading at 50% affects chlorophyll content, yield, dry weight, leaf diameter, plant height, and the number of leaves. There were no differences in plant growth parameters among the three fertilizer treatments, but significant differences were found in leaf number, leaf area, and chlorophyll content. The chemical fertilizers gave the highest values, followed by cow manure fertilizer and bio-fermented water. The leaves of the Niamhom plant grown in 70% shade with cow manure fertilizer application had the highest overall aromatic content, followed by plants grown in 50% shade with cow manure and chemical fertilizers, respectively. However, when the synergistic interaction of fertilizers and shade factor of 50 to 70% were examined, it was revealed that the chemical odorants of the Niamhom leaf interacted significantly. The whole aromatic substances were detectable in dichloromethane (DCM) extracts, except 2-hexanal in ethyl acetate mediated extract. GC-MS analysis revealed that the primary substances in Niamhom leave comprised 2-propionyl-3,4,5,6-tetrahydropyridine, 2-propionyl-1,4,5,6-tetrahydropyridine, hexanoic acid, 3,5,5-trimethyl-, nonyl ester, n-hexadecanoic acid, phytol, 9,12-octadecadienoic acid. The specific aroma compounds of Niamhom leaves that can be utilized as indicators for the herb’s potential consist of 2-hexenal, 2-acetyl-3,4,5,6-tetrahydropyridine, maltol, 2-acetyl-1,4,5,6-tetrahydropyridine, hexanoic acid, and 3,5,5-trimethyl-, nonyl ester. Future surveys are necessary to be performed for Niamhom as a potential herb plant for aromatic and several food applications.

PRESENT STATUS, PROSPECTS AND CONSERVATION OF HILSA, Tenualosa ilisha (CLUPEIFORMES: CLUPEIDAE) FISHERY IN BANGLADESH

Belonging to the family Clupeidae, hilsa shad Tenualosa ilisha (Hamilton, 1822) is an important fish species in the South and Southeast Asia, especially in Bangladesh. Due to its unique nature, the fish has gained national and international demands for its nutritional values, taste qualities, special aroma and high delicacy, and provides livelihoods to the millions of fishers directly or indirectly along the coastal and riverine stretches in its range of natural distribution. It is considered as the national and most important commercial fish species of Bangladesh and contributes significantly to the national economy. In this study, an attempt is made in evaluating the data currently available on hilsa to determine the impact of the current management approaches and improvement strategies of this important fishery. Hilsa is found primarily in marine and estuarine environments, but it has been declining gradually over the last 30 years, reaching a low point in 1991-1992 and continuing until 2002-2003. Recognizing the declining trend of hilsa, the government took action to increase production by implementing regulations on jatka (juvenile) catch and restrictions on brood hilsa catch during the breeding season. As a result, total hilsa catch increased from 2.55 million MT (metric ton) in 2003-04 to 3.94 million MT in 2015-2016. Under the Protection and Conservation of Fish Act of 1950, Hilsa production peaked in 2016-2017, with a total of 4.96 lakh metric tons. Hilsa management techniques contribute 12.9% of all fish produced, while in Bangladesh, the rate of increase in hilsa production is 25.69%. The annual increase of total hilsa production climbed from 3.5% to 9.0% after 2015 as a result of the government's general management activities, payments for ecosystem service (PES) and the environmental management strategies, resulting in annual total hilsa production of 5.50 lakh MT in 2019–2020. A number of recommendations for effective management of the hilsa fisheries that might be implemented into the national policy are elicited in order to improve the situation because the current hilsa management plan has an impact on the conservation of this important fishery to a greater extent in commensurate with its national and international demands.

Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes.

Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental conditions at different altitudes is unknown. In this study, the aromas in Lingtou Dancong oolong tea were extracted and analyzed by stir-bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS), and the aroma profiles of tea plants grown at different altitudes were compared. We detected 59 odor compounds in Lingtou Dancong oolong tea. Eight compounds with honey and floral odors were identified as key components on the basis of GC-O, GC-MS, odor activity value, and flavor dilution analyses. Differences in the contents of precursor geranyl diphosphate and transcript levels of structural genes were found to be responsible for the differential accumulation of linalool and hotrienol among plants grown at different altitudes. This is the first report on the aroma characteristics and key contributors of Lingtou Dancong oolong tea and their differences, as affected by altitude. These results provide details of the chemical basis of the aroma quality of Lingtou Dancong oolong tea.

HS-SPME-GC-MS combined with chemometrics to assess the impact of germination, dehulling, and milling on flavor attributes of brown and green lentils (Lens culinaris subsp. culinaris)

The volatile profiles of raw, dehulled, and germinated seeds and flours of green and brown lentils ( Lens culinaris subsp. culinaris ) were assessed using headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GS-MS). The total identification percentages of the extracted volatiles ranged between 96.3% and 99.8%. Fifty-five aroma compounds were detected and, among them, 42 were determined in the emission of whole legume seeds and 37 from legume flours; they were classified in seven chemical classes, including monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), phenylpropanoids (PP), apocarotenes (AC), non-terpene derivatives (NTD), nitrogen/sulfur derivatives (NSD). OM volatiles increased during the germination process in both cultivars, while MH decreased significantly. In raw and germinated seeds and flours, the most representative class was NTD, except for germinated green flour (GGF), which emitted much more STH. Besides, milling the seeds resulted in an increase of MH (except for GGF), OM (except for GGF and germinated brown flour GBF ), STH, and PP and a decrease of NTD. The beany flavors associated with the volatile components increased because of germination and milling. Significant differences in the volatile profiles of the cultivars and their flours were evidenced due to the type of cultivar and processing conditions. This information may be of interest to industries involved in the development of specific pulse-based food product. • The aroma compounds of two lentil cultivars were evaluated using HS-SPME-GC-MS. • Effect of dehulling, germination, and milling on volatiles were assessed. • 55 emmited volatiles, which are divided into seven chemical groups, were detected. • A wide difference in the emission profiles of whole seeds and flours was observed. • This is useful in the conception of legume-based ingredients related to specific aroma.

Study of behavioral, electrophysiological response, and the active compounds of the essential oils from six kinds of flowers against Solenopsis invicta Buren (Hymenoptera: Formicidae)

Red imported fire ant (RIFA), Solenopsis invicta Buren, which is an invasive alien ant, causes serious ecological and public safety problems. Concerns about the impact of traditional synthetic pesticides on nontarget organisms, plant essential oils (EOs) as alternative products with lower environmental impact can be used to control insects. The "push-pull" strategy is considered to be a method of controlling the number and distribution of pests through attraction and repulsion. To find active compounds with effect on the behavior of RIFA, 6 types of EO of plant flowers with a strong aroma, including Osmanthus fragrans (Thunb.) Lour., Sophora japonica Linn, Eugenia caryophμllata Thunb., Ligustrum compactum (Wall. exG. Don) Hook.f., Jasminum sambac (L.) Ait., Allium polyrhizum Turcz. Ex Regel were studied by Y-tube experiment, electrophysiological detection (EAG), and gas chromatography-electroantennographic detection (GC-EAD). The results showed that different concentrations of six EOs significantly affected the behavioral selectivity of different castes of RIFA, the data of high concentration-repellent and low concentration-attractive have been recorded. The repellent rate of 1000 μg/ml L. compactum of EO was 68.75 % and the attraction rate of 2 μg/ml of EO was 66.25 % on small worker ants. For large worker ants, both 1000 μg/ml (repellent rate: 72.50 %) and 40 μg/ml (attractive rate: 68.75 %) of L. compactum EO reached an extremely significant difference. As for E. caryophμllata EOs, the repellent rate of male ants was 67.5 % at 1000 μg/ml and 68.75 % of the attraction rate was calculated at 2 μg/ml. The most interesting finding was that all concentrations of L. compactum EOs showed a remarkable attractive effect on virgin ants and the attraction rate of 1000 μg/ml EO reached an extremely significant difference (attraction rate: 72.5 %). The highest absolute EAG values of different castes of RIFA in the EO were followed as: small worker ants (1.8788 mV, J. sambac ), large worker ants (1.5550 mV, O. fragrans ), male ants (1.6088 mV, A. polyrhizum ), and virgin ants (1.2350 mV, E. caryophμllata ). The GC-MS results of the EOs were followed as: the compounds with high content in O. fragrans EO were butyl phthalate (37.95 %) and p -methoxyphenethyl alcohol (16.76 %); the main chemical components in S. japonica EO were benzeneethanol (20.62 %) and phenol (11.16 %); the total contents of eugenol (82.5 %) and aceteugenol (15.81 %) reached 98.31 % in E. caryophμllata EO; the most compound of EO was benzyl alcohol (19.33 %), followed by linalool (18.70 %) in J. sambac EO; the main chemical components of L. compactum EO were benzyl alcohol (17.45 %) and phenethyl alcohol (27.63 %); five compounds, including pentacosane (11.78 %), heptacosane (10.37 %), oleylamide (11.9 %), non-acosane (20.15 %), and octacosane (8.24 %) were the main chemical components in A. polyrhizum EO. The GC-EAD results showed that three compounds (estragole, α -humulene, and caffeine) were identified to have the potential to develop as behavioral orienting chemicals against worker ants of RIFA. Furthermore, several compounds were expected to be developed as attractants for reproductive ants, including eugenol, cis -linalool oxide, furfural, and its analogs. Our data will provide basic materials for the "push-pull" strategy and have the potential to lay the foundation for the eventual development of efficient and safe repellents. • Six kinds of plants flowers essential oils (EOs) with strong special aroma were extracted by steam distillation method. • Different castes of red imported fire ant (RIFA) revealed repellent or attractive activities to the EOs. • The results of electrophysiological (EAG) recordings showed that the EOs triggered the EAG response to different castes of RIFA. • The results of gas chromatography-electroantennographic detection (GC-EAD) showed that 6 compounds have the potential to be developed as behavioral orient chemicals against RIFA.

Aromatic potential, quality and antioxidant activity of saffron grown in Morocco

AbstractSaffron is a spice derived from the flower of Crocus sativus L., which has a special aroma, colour and odour influencing positively its economic value. In this context, ten saffron ecotypes were screened for their biochemical composition and antioxidant activity. The samples were also analysed using GC‐MS and LC‐MS to determine their content of volatile and phenolic compounds, respectively. The results revealed statistically significant differences among samples based on moisture (9.09%‐11.23%), total phenols (31.62‐62.71 mg EAG/g), total flavonoids (23.02‐40.02 mg ER/mg), total carotenoids (66.12‐155.05 μg/g), picrocrocin (88.99‐121.53), crocin (137.44‐228.39) and safranal (26.56‐53.04). The radical scavenging activity ranged from 17.09% to 29.53% for DPPH assay, and oscillated from 0.128 mmol AAE/g to 0.239 mmol AAE/g for ABTS test, while the ferric reducing antioxidant potency (FRAP) varied from 0.974 to 1.989 mmol Fe2+/g. Gas chromatography‐mass spectrometry (GC‐MS) analysis identified 66 volatile compounds, among which the Safranal and Isophorone were the most abondant. The ES1 from Taliouine recorded a very distinct volatile composition compared to the others ecotypes with 22 authentic volatile compounds. Moreover, liquid chromatography‐ mass spectrometry (LC‐MS) analysis revealed 14 phenolic compounds with picrocrocin and crocin were found to be the major compounds. The principal component analysis classified the investigated ecotypes into two mean distinctive sets with ES1 and ES9 were distinguished as a single items. The α‐pinene, β‐pinene, limonene, anethole, acetic acid, ketoisophorone, isophorone, safranal, thymoquinone, total flavonoids, FRAP and total carotenoids, are the main discriminant variables. The two‐dimensional analysis of the clustered heatmaps divided showed a relatively similar patterns as the principal component analysis (PCA) and confirmed the singularity of the sample ES1 based on its particular volatile profile dominated mainly by α‐terpinyl acetate, methyleugenol, copaene, anethole, limonene, methyl‐cyclopentane, which were not identified in the other samples even at minor levels. These findings herein found revealed the high quality of Moroccan saffron, which is very important for the species breeding and valorization.

Chromosome-level genome of a leaf vegetable Glebionis coronaria provides insights into the biosynthesis of monoterpenoids contributing to its special aroma.

Glebionis coronaria is a popular vegetable with special aroma and a medical plant in East Asia and Mediterranean, but its biological studies and breeding have been hindered by the lack of reference genome. Here, we present a chromosome-level reference genome of G. coronaria, with assembled genome size of 6.8 Gb, which is the largest among all the published genomes of diploid Asteraceae species. The large genome size of G. coronaria is mainly caused by the recent widespread explosions of long-terminal-repeat retrotransposons. Analyses of macro-synteny and synonymous mutation rate distribution indicate that the G. coronaria genome experienced a whole-genome triplication at 40-45 million years ago, shared with all Asteraceae species. In subtribe Artemisiinae, Glebionis arose before the divergence of Chrysanthemum from Artemisia, and Glebionis species evolved much faster than Chrysanthemum and Artemisia species. In G. coronaria, the synthesis genes of monoterpenoids 8-oxocitronellyl enol and isopiperitenone were expanded, and the higher expressions of these expanded genes in leaves and stems may contribute to its special aroma. The G. coronaria genomic resources will promote the evolution studies of Asteraceae, the metabolism mechanism studies of bioactive compounds, and the breeding improvement of agronomic traits in G. coronaria.

Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics

In China, indigenous pigs are popular due to their excellent meat quality and unique flavor. In this study, the unique flavor was investigated using Guangdong small-ear spotted pig (GD) and their hybrid progeny, which produced high-end pork in the Chinese market. Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was used to analyze and quantify volatile organic compounds (VOCs) in the two pork types for identifying the unique flavor of these very popular pigs. The flavor is imparted by alkanes, aldehydes, ketones, and ethers. Flavor imparting compounds mainly include methyl isobutyl ketone, octane, pentane, and 3-ethyl-2, 2-dimethylheptane. High levels of volatilization of such compounds generated ethereal, acetonic, sweet, and green odors in the pork of GD. Hybrid offspring of Chinese and Western pig breeds can also inherit such special aromas, which are sometimes even more intense, with increased meat yield. Multi-omics analysis of the transcriptome and metabolome showed that AMD1 (Adenosylmethionine Decarboxylase 1) affects the p-cresol content by regulating the polyamine pathway, affecting the unique flavor of GD. This study revealed the unique flavor composition of GD, analyzed the advantages of species hybridization, and thus, provides a new direction and theoretical basis for pork quality improvement.

Seizure treatment with olfactory training: a preliminary trial

Epilepsy is a chronic condition characterized by recurrent seizures. Despite miscellaneous antiseizure medications, resistance to treatment is still approximately 30%. This resistance brings forward the multidisciplinary approach and complementary treatments. In this study, we aimed to investigate the effect of olfactory training on epileptic seizures with special aromas having antiseizure effects in patients diagnosed with drug-resistant epilepsy. A total of 24 patients (14 pediatric and 10 adults) with drug-resistant epilepsy were recruited for the study. Participants were asked to inhale the standardized bottle filled with lavender aroma (Lavandula Angustifolia) twice a day (morning and evening) for 30-45s (2cm in front of nose; 10-15s to right and left nostril and 10-15s to both nostrils) for 3months. The type, frequency, duration of seizures, the quality of life (SF-36 and PedsQL 4.0), and olfactory functions (Sniffin' Sticks Test and Pediatric Smell Wheel) were re-assessed. Statistical analysis showed that olfactory training decreased the seizure frequency (p < 0.001) and the seizure duration (p = 0.02). A global 50% seizure reduction was seen among patients. Moreover, olfactory training increased the quality of life (p = 0.003) and improved the olfactory function in both the pediatric and adult groups (p = 0.017, p = 0.05, respectively). There was no adverse reaction and no increase in seizure frequency. The observations of the present investigation suggest that olfactory training is a successful complementary therapy with no adverse reaction in patients with drug-resistant epilepsy. Large cohort studies and longer follow-up periods are needed for providing olfactory training as a therapy modality in patients with epilepsy.

Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork

Clove essential oil (CEO) has been widely used in the processing of meat products due to its potent antibacterial activity and special aroma. However, studies on the antibacterial mechanism of CEO are still not detailed enough. The aims of this study were to investigate the antibacterial mechanisms of action of CEO against Staphylococcus aureus in detail and evaluate its efficacy in pork preservation. The Staphylococcus aureus cells treated with CEO were morphologically damaged and had significant leakage of intracellular components. At the metabolic level, CEO significantly inhibited the respiratory metabolism of Staphylococcus aureus by inhibiting the tricarboxylic acid cycle pathway and the total inhibition rate was found to be 31.23 %. Molecular biology experiments showed that CEO could interact with Staphylococcus aureus DNA molecules and affect the accessory gene regulator (Agr) system, which resulted in a significant decrease in the expression levels of Staphylococcus aureus virulence genes so that the expression of sea and hla decreased by 82.97 % and 77.27 %, respectively. Molecular docking results indicated that the interaction between eugenol, the main active ingredient in CEO, and the key phosphorylase Agr C in the Agr system may be one of the main reasons for the inhibition. The application results showed that CEO had a good antibacterial effect in pork for 7 days without affecting the texture of pork. The results obtained in this study provide a reference for an in-depth study of the detailed antibacterial mechanism of natural food antibacterial agents.

Foliar application of procyanidins enhanced the biosynthesis of 2-acetyl-1-pyrroline in aromatic rice (Oryza sativa L.)

BackgroundProcyanidins is a polyphenolic compound with multiple properties. However, the application of exogenous procyanidins in crops has not been reported. Aromatic rice is a high-quality rice with a special aroma and popular with consumers. The 2-acetyl-1-pyrroline (2-AP) is a key compound of aromatic rice aroma. In the current study, aromatic rice plants were sprayed with procyanidins solutions at 0.25 (Pr0.25), 0.50 (Pr0.50), 1.00 (Pr1.00), 2.00 (Pr2.00) g L−1, respectively and treatment sprayed with distilled water was taken as control (CK). The effects of exogenous procyanidins on growth and 2-AP biosynthesis of aromatic rice plants were explored.ResultsCompared with CK, Pr1.00 and Pr2.00 treatments significantly increased 2-AP content by 16.67% and 37.68%, respectively. Higher proline, 1-pyrroline-5-carboxylic acid (P5C), 1-pyrroline, methylglyoxal contents, and lower γ- aminobutyric acid (GABA) content were recorded in Pr1.00 and Pr2.00 treatments than CK. Compared with CK, Pr1.00 and Pr2.00 treatments significantly improved the activities of P5CS and OAT and diminished the activity of BADH. Furthermore, compared with CK, Pr1.00 and Pr2.00 treatments significantly up-regulated the transcript levels of P5CS2, P5CR, OAT, DAO4 and down-regulated the transcript levels of BADH2. Exogenous procyanidins had no substantial effects on plant height, stem diameter, fresh weight, and dry weight of aromatic rice plants.ConclusionsIn conclusion, our findings reported the increment of 2-AP content in aromatic rice under exogenous procyanidins. Our results indicated that the application of exogenous procyanidins enhanced 2-AP biosynthesis by improving proline biosynthesis and inhibiting GABA formation.

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.

Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated. Here, we assessed the impact of two wheat varieties as well as the impact of sourdoughs and yeasts on multiple components of bread organoleptic and nutritional quality. Using a participatory research approach including scientists and bakers, we compared breads leavened with three different sourdoughs and three different commercial yeasts as well as a mix of sourdough and yeast. Breads were made from two wheat varieties commonly used in organic farming: the variety “Renan” and the landrace “Barbu”. Except for bread minerals contents that mostly depended on wheat variety, bread quality was mostly driven by the fermenting agent. Sourdough breads had lower sugar and organic acids contents. These differences were mostly attributable to lower amounts of maltose and malate. They also had a higher proportion of soluble proteins than yeast breads, with specific aroma profiles. Finally, their aroma profiles were specific and more diverse compared to yeast breads. Interestingly, we also found significant nutritional and organoleptic quality differences between sourdough breads. These results highlight the value of sourdough bread and the role of sourdough microbial diversity in bread nutritional and organoleptic quality.

Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages

Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. Thus, the research object is duck sausage with taro paste. This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe antioxidants. The quality characteristics of sausages were evaluated by analyzing the cooking loss, colour, texture and sensory changes, and the optimal amount of antioxidants was obtained by analyzing the acid value, TBARS value, and DPPH free radical scavenging rate. The research results show that adding D-sodium erythorbate to duck sausage can significantly reduce the hardness of the sausage, maintain the elasticity of the sausage, and effectively slow down the pH value of the sausage during the oxidation process. The water retention and oil retention of duck sausage maintain the brightness value of the sausage. The sausage with D-sodium erythorbate has better antioxidant capacity. The acid value and TBARS value of the sausage added with D-sodium erythorbate at 18 h were significantly lower than those of the control group (P&lt;0.05), and the DPPH was significantly increased. This technology can provide data support and reference for food processing companies. The taro paste would be widely used as food ingredients in future.

Psychology of Smell: Its Influence on the Consumer in the Boutiques of the City of Riobamba

Olfactory marketing is a current trend that arises from sensory marketing and neuromarketing, which creates sensory experiences through smell, with certain aromas within the points of sale, in order to influence a consumer’s association toward a product or a brand and thus the profitability of the company. Sensory marketing focuses on the correct use of the senses and the management of emotions, which positively favors the sale of a product or service. Olfactory perception is the first sensory system that produces emotions when it receives a stimulus and stays longer in memory. The current research analyzes a specific aroma used in boutiques to increase the association of the brand with the consumer's memory. A neurosensory instrument called electroencephalogram was used to determine the cognitive fluency of the aroma. The equipment records the electrical activity of the brain, these impulses generate levels of meditation and attention before the influence of an aroma.

Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS

46 Streptococcus thermophilus strains, isolated from commercial starters cultures, were studied. The aroma of the fermented milk by these strains was evaluated by quantitative descriptive analysis (QDA). According to its major sensory attribute, the fermented milks were classified into milky-type, creamy-type, cheesy-type, fermented-type and miscellaneous-type groups. One representative sample of each group was analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace-solid phase microextraction-gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF/MS) to describe their volatile compositions. 48 and 72 volatile compounds were identified, respectively. The fingerprint analysis showed that each aroma type had specific volatile compounds. Six important differential volatile compounds including 2,3-butanedione, 2,3-pentanedione, 2-undecanone, octanoic acid, hexanoic acid and 2-hydroxy-3-pentanone were selected as key compounds by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), which allowed to discriminate the specific aroma types. These key compounds could be used as indicators to develop fermented milks with specific aroma and flavor features.

A monoterpene synthase gene cluster of tea plant (Camellia sinensis) potentially involved in constitutive and herbivore-induced terpene formation

Monoterpenes and sesquiterpenes are the most abundant volatiles in tea plants and have dual functions in aroma quality formation and defense responses in tea plants. Terpene synthases (TPS) are the key enzymes for the synthesis of terpenes in plants; however, the functions of most of them in tea plants are still unknown. In this study, six putative terpene biosynthesis gene clusters were identified from the tea plant genome. Then we cloned three new TPS-b subfamily genes, CsTPS08, CsTPS10 and CsTPS58. In vitro enzyme assays showed that CsTPS08 and CsTPS58 are two multiple-product terpene synthases, with the former synthesizing linalool as the main product, and β-myrcene, α-phellandrene, α-terpinolene, D-limonene, cis-β-ocimene, trans-β-ocimene and (4E,6Z)-allo-ocimene as minor products are also detected, while the latter catalyzing the formation of α-pinene and D-limonene using GPP as the substrate. No product of CsTPS10 was detected in the prokaryotic expression system, but geraniol production was detected when transiently expressed in tobacco leaves. CsTPS08 and CsTPS10 are two functional members of a monoterpene synthase gene cluster, which were significantly induced during both Ectropis oblique feeding and fresh leaf spreading treatments, suggesting that they have dual functions involved in tea plant pest defense and tea aroma quality regulation. In addition, the differences in their expression levels in different tea plant cultivars provide a possibility for the subsequent screening of tea plant resources with a specific aroma flavor. Our results deepen the understanding of terpenoid synthesis in tea plants.

Volatile Constituents of Some Selected Plant Species Traditionally Used as Tea in the Sharri Mountains (Kosovo).

The study evaluates the chemical composition of the volatile constituents of ten plant species traditionally used as herbal tea in the Sharri Mountain regions (Kosovo and North Macedonia). Volatile constituents responsible for the flavour and fragrance of selected species (Crataegus monogyna, Cydonia oblonga, Malus sylvestris, Matricaria chamomilla, Morus alba, Morus nigra, Rosa canina, Sambucus nigra, Tilia cordata, and Vaccinium myrtillus) were separated and then identified using GC-MS, whereas GC-FID is employed for the quantitative analysis. Experimental data revealed different patterns of volatile constituents depending on plant species. Monoterpenes, sesquiterpenes, diterpenes, and norisoprenoids were the most abundant volatile constituents. Principal component analysis (PCA) was deployed for data analysis and resulted in grouping these ten species in four principal clusters. The combination of various volatile constituents present in specific plant species may play an important role in the specific aroma and taste sensation of these species used as recreational teas.