Sweet Odor Research Articles

A study on the volatile compounds in Japanese alcoholic beverage (Awamori) produced from Thai rice varieties

Awamori is a famous alcoholic beverage brewed in the Southern part of Japan. Thai rice is well known and there are many varieties of rice including white rice and pigmented rice. This research aimed to study the properties and volatile compounds of Awamori produced from five Thai rice varieties including KDML105, Chainat, RD6, brown KDML105, and riceberry rice. Rice koji was prepared by inoculating the steamed rice with tane-koji from Aspergillus awamori at 0.2% by weight. Then, water and Saccharomyces cerevisiae were added and alcoholic fermentations were performed at around 2 weeks. The production of alcohol and pH changes during the liquid fermentation were monitored, and volatile compounds of the Awamori were determined by gas chromatography-mass spectrophotometry (GC-MS). The highest soluble solid and alcohol content were observed in the fermentation of KDML 105. The alcohol content after 2 weeks of fermentation ranged from 14.5-18 %, with the pH around 4.02-4.5. The same volatile compounds, ethyl alcohol, isobutyl alcohol, isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, ethyl laurate, ethyl linoleate, with the flavor descriptions as alcohol, wine-like, mushroom-like, floral, rose, fruity, banana, sweet, ice-cream, mild fatty, oily, and honey-like odors were detected in all samples from Thai rice while KDML105 presented greater diversity of volatile compounds than the other Thai rice.

How sweet odors affect healthy food choice: An eye-tracking study

How to make healthy food choices the preferred ones is a public health concern worldwide. A promising way could be to utilize the sensory food cues in the environment, such as odors. Previous studies have shown conflicting results on whether odors can impact food choice, and its underlying mechanism remains unclear. The current study aims to investigate the effect of sweet food odors on food choices. A total of 53 participants were recruited to complete two sessions of different sweet odor exposure: healthy (apple, honey melon) or unhealthy (chocolate, caramel). In each session, the participants were asked to choose from eight (in-)congruent food products (an unhealthy and healthy option for each of the odors) after 10 min odor exposure. Visual attention to the food products was measured by Tobii Pro Glasses 2 eye-tracker. Results showed that healthy food products were chosen more frequently regardless of the (healthiness of the) odor exposure. Moreover, participants fixated on all food products for a longer time and more often, and showed a longer time to first fixation on food products during healthy odor exposure compared to unhealthy odor exposure. These findings indicate that healthy odors can prime visual attention and orientation towards both healthy and unhealthy foods. However, this priming does not necessarily lead to congruent food choices, and other cognitive factors likely play a role in the final food decision-making.

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl).

Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the effects of processing (sun-drying, oven-drying, roasting, and steaming) on the volatile aroma constituents of hihatsumodoki fruits. Among the 106 chromatographic peaks observed in total, 58 were assigned to known aroma compounds. The relative contents of terpenes, for example, linalool, β-caryophyllene, α-caryophyllene, and germacrene D, ranged from 57.6% to 88.1%. Sun-drying decreased the content of aldehydes such as hexanal and trans-2-hexenal but did not significantly affect the total content of aroma compounds. The amount of aroma compounds released during oven-drying and roasting increased with temperature up to a certain point (90°C) and decreased at an excessively high temperature of 180°C. High-temperature roasting generated Maillard reaction products such as furans and furanones, which could impart sweet caramel odors. Steamed fruits had the lowest content of aroma compounds, which was ascribed to the loss of these compounds to vapor. Meanwhile, drying steamed fruits resulted in an approximately 3.6-fold increase in their aroma compound content, and the content of sesquiterpenes in the steamed-dried fruits was similar to that in fruits exposed to high temperatures. The effects of processing on aroma quality were visualized using multivariate statistical analysis. The aroma characteristics of roasted (180°C), steamed, and steamed-dried fruits were different from those of the control. The combined findings provide useful information for the selection of processing methods to achieve the desired flavor of hihatsumodoki. Practical Application: This study reveals the effects of different processing methods on the aroma profile of hihatsumodoki (Piper retrofractum Vahl), a subtropical spice from Okinawa (Japan). The results facilitate the selection of preferred hihatsumodoki flavors for household and industrial applications in foods and beverages. In addition, they inspire research on the processing-induced flavor changes of other tropical or subtropical spices.

First report of Geotrichum candidum causing rubbery rot of potato (Solanum tuberosum) in Michigan.

In April 2018, rotted 'Lamoka' tubers were received from a commercial storage facility (<1% incidence) in St. Joseph County, Michigan by the MSU Potato & Sugar Beet Pathology and Plant & Pest Diagnostics programs. Dense circular colonies of white fungal-like growth were observed on the surface of the tubers, and internal tissues were watery and spongy with gray to brown discoloration (Supplemental Figure 1). Tubers had a strong, sweet alcoholic odor. External and internal tuber tissues were surface disinfested in 0.825% sodium hypochlorite for 1 min, rinsed twice in sterile distilled water, blotted on sterile filter paper, and placed onto 1.5% (w/v) water agar (WA). After 3 days at 21-24°C and ambient light conditions, septate, branched mycelia and hyaline, cylindrical, single-celled conidia 5.2-8.9 µm x 3.6-5.2 µm (n=20 arthrospores) were observed singly or in chains (Supplemental Figure 2A&B). On potato dextrose agar (PDA), colonies were white, circular, and dense (Supplemental Figure 2C). These observations matched morphological descriptions of Geotrichum candidum (Carmichael 1957). No Pythium or Phytophthora spp. were detected. A mono-conidial isolate of the fungus was obtained and maintained on PDA. DNA was extracted from mycelia using a DNeasy plant mini kit (QIAGEN). Fragments of the internal transcribed spacer (ITS) and 18S ribosomal RNA gene regions were amplified using primers ITS1F/4 primers and NS3/8, respectively (White et al. 1990). Purified PCR products (QIAquick PCR purification kit, QIAGEN) were submitted for Sanger sequencing at the Genomics Research Technology Support Facility (East Lansing, MI). The ITS1F/4 and NS3/8 consensus sequences (OP142324 and OP153873) aligned with GenBank accessions of G. candidum KY103456.1 (100% identity) and JF262193.1 (99.75% identity), respectively. Healthy 'Lamoka' tubers were rinsed with tap water, surface disinfested in 0.825% sodium hypochlorite for 15 min, rinsed twice in sterile distilled water, and blotted dry on sterile paper towel. Ten tubers were inoculated by placing 10-mm diameter fully colonized agar plugs, excised from the margin of a 9-day-old PDA culture, onto the surface of each tuber (Duellman et al. 2021). Ten tubers were mock-inoculated using sterile PDA. Tubers were placed in a moist chamber and incubated in the dark at room temperature. After nine days, inoculated tubers exhibited white colony growth on tuber surfaces and an alcoholic scent was present. After 27 days, internal tissues were rubbery, but no discoloration was observed. No rubbery rot symptoms were observed on the control tubers. Samples were excised 1 cm laterally from and vertically beneath the inoculation site. Tissues were surface disinfested as described above and plated on 1.5% WA. After 9 days, a Geotrichum sp. identical to the original isolate was confirmed in 50% of samples from inoculated tubers. No Geotrichum sp. were detected from mock-inoculated tubers. Since 2018, G. candidum has been confirmed in commercial storages in three counties in the Lower Peninsula (incidences up to 1-2%). Geotrichum candidum was recently reported causing rubbery rot of potato in Idaho (Duellman et al. 2021); however, to our knowledge this is the first report of rubbery rot in Michigan. Despite increasing detection frequencies, incidences remain low and spread in storage appears limited. Seed decay leading to stand loss (incidence 1-3%) was observed after planting infected lots, which should be avoided or minimized.

Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties

Brewers' spent grain (BSG) contains bioactive compounds. It was hypothesized that heating treatments using conventional water bath heating (CWH) on brewers' spent grain (BSG) would modify the functionality, chemical constituents and antioxidant activities of BSG. Different temperatures and time exposures (80, 90 and 100 °C at 15, 30 and 60 min) were applied on fresh undried BSG. CWH at 80 °C increased the amount of flavan-3-ols, while 100 °C at 30 and 60 min improved the ABTS (2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) value. CWH significantly declined saturated fatty acid and enhanced the poly-unsaturated fatty acid. Moreover, CWH discharged pungent, floral, spice and mushroom odor perceptions and formed fruity, sweet and pleasant odor perceptions, as well as essential-oil-related compounds. Additionally, CWH improved water-holding and oil-holding capacities. In conclusion, CWH as a low-cost treatment improved the functionality, fatty acid composition and aromatic profile of BSG.

Comparison of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts.

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF), a compound having a sweet caramel-like odor, is one of the major compounds generated by the Maillard reaction. DMHF could affect the palatability of cooked and processed foods such as meat, while its inhalation induces several physiological functions. However, basic findings of DMHF generation in meat remain unclear. In this study, we compared the amount of DMHF in cooked meat of various animal meat (Japanese black cattle beef, Australian beef, pork, and chicken) and parts (round, loin, thigh, and breast). Meat samples were heated at 230°C, and then the amount of DMHF was measured using the solvent extraction methods. Moreover, the substrates (total free amino acid and glucose) used for the Maillard reaction were also measured to elucidate the relation between DMHF generation and nutrients in meat. DMHF was detected in all cooked meat samples, suggesting that DMHF is generated in meat regardless of animal species and parts. A significant positive correlation was observed between the DMHF generation and glucose content in the round and thigh parts. Our results suggest that DMHF generation during meat cooking would be regulated by the glucose content.

Genetic and functional odorant receptor variation in the Homo lineage

Humans, Neanderthals, and Denisovans independently adapted to a wide range of geographic environments and their associated food odors. Using ancient DNA sequences, we explored the invitro function of thirty odorant receptor genes in the genus Homo. Our extinct relatives had highly conserved olfactory receptor sequence, but humans did not. Variations in odorant receptor protein sequence and structure may have produced variation in odor detection and perception. Variants led to minimal changes in specificity but had more influence on functional sensitivity. The few Neanderthal variants disturbed function, whereas Denisovan variants increased sensitivity to sweet and sulfur odors. Geographic adaptations may have produced greater functional variation in our lineage, increasing our olfactory repertoire and expanding our adaptive capacity. Our survey of olfactory genes and odorant receptors suggests that our genus has a shared repertoire with possible local ecological adaptations.

Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae

To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-ethanol kiwi wine, kiwifruit juice was sequential fermentation with indigenous Zygosaccharomyces rouxii (Zr) and Saccharomyces cerevisiae (Sc) without adding sugars. The organic acids, bioactive compounds, volatile constituents, antioxidant capacities and sensory profiles were measured to evaluate the performance of different inoculation ratios. The results indicated that compared with pure fermentation of Sc, the sequential fermentations significantly increased the total flavonoids, total phenols, some mono-phenols and antioxidant activities of the low-ethanol kiwi wines, and resulted in a positive effect on organic acids mainly by reducing the content of malic acid. At the same time, sequential fermentations significantly enhanced the aroma profile of the low-ethanol kiwi wines. The higher inoculation ratio of Zr greatly increased the complexity of the volatiles, improving sweet odor of the wines. While the similar inoculation ratio of Zr and Sc significantly increased the volatile contents, intensifying the tropical fruity and kernel fruity. In addition, the partial least-squares regression analysis showed that aldehydes resulted in sourness, ethyl esters and acetate esters possessed a positive impact on tropical fruity and kernel fruity.

Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.

Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at 37 °C for 72 h and then post-fermented at 4 °C for 10 days. The flavor-related properties of the sea buckthorn juice were evaluated during fermentation, including the pH, total soluble solids (TSS), color, sensory evaluation, and volatile flavors. The sea buckthorn fermented juice had a low pH. The total soluble solids decreased from 10.60 ± 0.10% to 5.60 ± 0.12%. The total color change was not more than 20%. Fermentation increased the sweet odor of the sea buckthorn juice, but the fruity flavor decreased and the bitter flavor increased. A total of 33 volatile flavors were identified by headspace gas chromatography-ion mobility spectrometry (GC-IMS), including 24 esters, 4 alcohols, 4 terpenes, and 1 ketone. Their total relative contents were 79.63-81.67%, 10.04-11.76%, 1.56-1.22%, and 0.25-0.55%, respectively. The differences in the characteristic volatile molecular species of the sea buckthorn juice at different fermentation stages could be visually discerned using fingerprint maps. Through principal component analysis (PCA), the total flavor difference of the sea buckthorn juice at different fermentation stages could be effectively distinguished into three groups: the samples fermented for 0 h and 12 h were in one group, the samples fermented for 36 h, 48 h, 60 h, and 72 h were in another group, and the samples fermented for 24 h were in another group. It is suggested that sea buckthorn juice be fermented for 36 h to improve its flavor. GC-IMS and PCA are effective methods of identifying and distinguishing the flavor characteristics of sea buckthorn juice. The above results can provide a theoretical basis for studying the changes in sea buckthorn's characteristics as a result of fermentation, particularly with regard to its flavor.

Coyoacán à la Carte

Coyoacán à la Carte Mónica Lavín (bio) Translation from the Spanish Mexican writer Mónica Lavín recalls the tastes and places of her Mexico City neighborhood, tracing its changes through its food. When we moved to the house on Presidente Carranza in Coyoacán, I was going to elementary school. The big adventure was crossing the vacant lot across the street from our house to get to the other side where there was a pulquería,1 a forbidden spot frequented by drunken workers, which is now the pâtisserie Ruta de la Seda and before that was the stationery store that supplied us with all our school needs: carbon paper, rubber stamps and ink pads, elastic bands. All things we no longer use. Often, I invited along my girlfriends, who were always keen to walk to Siberia in the plaza of Coyoacán to buy lemon slushies. The barrio not only boasted big old colonial mansions, tolling church bells, and trees so big and sturdy that the neighborhood bum Robinson slept in one of them, but also its many flavors. So many that, when Martín Casillas launched La Plaza: Crónicas de la vida cultural and invited me be a contributor, back before I had even published a book, I proposed writing about eating out in Coyoacán. My column would be called "A la Carte." "A la Carte" gave me an excuse to spill out all my flâneuse-like wanderings onto the page, investigations into new flavors, and my favorite savory "keepers." I reminisced about the tacos we ate on the corner of Carrillo Puerto and Miguel Ángel de Quevedo, where all you had to do was keep count of the greasy bits of paper to pay the bill, a strange basement beer hall on Artes, and El Coyote Flaco in the beautiful house that once belonged to Francisco Sosa on the street that bears his name: its candlelit central patio, a place to go as a family on Sundays or to hang out with the gang on weeknights. The López Mills family, including our playmates Kim and Tedi,2 lived right upstairs, and somehow that bohemian venue echoed the family's style. But Coyoacán also tasted like the chimichangas in Las Lupitas that gave you a hint (and still does) of the flavor of the North, back when we still didn't know much about burritos and coyotas, or the savor of seafood in El Tiburonero de Hidalgo. And then Coyoacán showed its European spirit at Los Geranios, an Italian trattoria where you could meet up with friends, the owner himself, and enjoy delicious pastas and wine, back when El Siglo from Spain and El Calafia from Mexico were the very best vintages on the menu. Today, many years later, La Posta has taken up the torch to continue offering what that small locale once did. Downtown Coyoacán barraged you with the sweet odor of the hot cake vendors and fried quesadillas; it enveloped you with the vapors of the bullfighting ring—chistorra (fast-cure chorizo from northern Spain) and sopes, fried discs of dough with an array of toppings—in what used to be La Guadalupana, where Tampican writer Rafael Ramírez Heredia held short-story contests: first prize was eating free for a year. I like how the center of Coyoacán and its environs have changed, continuing to offer those of us who live here places to meet and hang out, to share, to look at the jacarandas when they are in bloom and people-watch from the cafés that spill out onto the sidewalks. A good cup of coffee is paired with bread emerging from the ovens at El Beneficio and El Alverre. I like that on Sundays there's a line of people waiting for a table at those places, not because I like waiting, but because I know that the opening of Aránzazu, now on the very block where we used to live, was the first proof that pastries and coffee could exist cheek by jowl with El Pino's tamales and Coyoacanese conviviality, creating the double effect of living...

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.

Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang

Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with cultivars. To investigate the physicochemical and aroma characteristics of peaches, the sugars, organic acids, total flavonoids, phenols, antioxidant activities, and aroma compounds of seven peach cultivars in Xinjiang were determined using high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS). The results showed that sucrose (59.83 to 87.34%), malic acid (32.41 to 59.14%), and chlorogenic acid (10.43 to 45.50%) were the dominant sugar, organic acid, and phenolic compound in peaches, respectively. The antioxidant activity varied between 147.81 and 394.55 μmol TEs/100 g. The analysis of the aroma structure of peaches found that the volatile composition of peaches was relatively consistent, though the concentration of total aroma and certain separate compounds were different between cultivars. Meanwhile, the aroma fingerprint of the peaches consisted of hexyl acetate, cis-3-hexenyl acetate, γ-decalactone, n-hexanal, 2-hexenal, nonanal, decanal benzaldehyde and 6-pentylpyran-2-one, providing a clear green, sweet, floral, and fruity odor. These results provide complete information on the physicochemical properties, functional ingredients and aroma of the peaches.

Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile.

Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (107 bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm2 in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm2) received by samples, 2.82 to 9.67 J/cm2. Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples.

Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor.

Using implicit responses to determine consumers’ response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. During the present research, electroencephalography (EEG) responses and self-reported liking and emotions were collected on different stimuli (odor, taste, flavor samples) to better understand sweetness perception. Artificial intelligence analytics were used to classify the implicit responses, identifying decision trees to discriminate the stimuli by activated sensory system (odor/taste/flavor) and by nature of the stimuli (‘sweet’ vs. ‘non-sweet’ odors; ‘sweet-taste’, ‘sweet-flavor’, and ‘non-sweet flavor’; and ‘sweet stimuli’ vs. ‘non-sweet stimuli’). Significant differences were found among self-reported-liking of the stimuli and the emotions elicited by the stimuli, but no clear relationship was identified between explicit and implicit data. The present research sums interesting data for the EEG-linked research as well as for EEG data analysis, although much is still unknown about how to properly exploit implicit measurement technologies and their data.

Sensory characterization of coffee brew with consumer‐based methodology and sensometrics

Coffee brew is widely consumed for its sensory properties, so sensory evaluation is essential for quality control. This study used CATA (check-all-that-apply) and preference ranking test (PRT) to evaluate four coffee brews. The quantification of caffeine, trigonelline, and chlorogenic acid was performed with high-performance liquid chromatography (HPLC). Four distinct groups were identified using the correspondence analysis (CA). Samples A and C had similar characteristics: lower caffeine and melanoidins, higher contents of trigonelline and chlorogenic acids, higher pH, and titratable acidity. Such features were associated with a sweet odor and less intense color. Samples B and K showed high levels of melanoidins and caffeine and low concentrations of trigonelline and chlorogenic acids. These samples had a dark color, bitter and intense flavor. The PRT indicated that coffee brew K was preferred, and coffee A was the least preferred coffee sample. Novelty impact statement Applying consumer-based methodologies and sensometrics allows obtaining a reliable and fast sensory characterization of food products. The correlations found between the coffee brew composition and the attributes indicated as important by consumers can be used by the coffee industry to develop its products.

Effect of thermal treatment on the flavor quality of Chinese spicy cabbage

The sensory properties and quality of Chinese spicy cabbage (CSC) are constantly changing, because of the ongoing fermentation in the process of packaging, storage, and marketing. Thermal treatment of CSC could inhibit microbial activities and prolong the shelf life. However, the research concerning the influence of different temperature treatments on CSC flavor quality is limited. In this study, the lactic acid bacteria (LAB) counts, physicochemical characteristics, odor profiles and sensory evaluations of CSCs treated with 80 °C (80P), 100 °C (100P) and 200 °C (200P) were determined. It was shown that thermal treatment could effectively reduce the LAB counts, and also showed significant influence on physicochemical properties and sensory of CSC. Principal component analysis, heatmap analysis, and calculation of odor activity values (OAVs) were used to distinguish CSC with different thermal treatments. A total of 54 volatile compounds (VCs) were detected in all samples, and 23 VCs were considered as key aroma compounds. Sulfides possessed high OAVs and were recognized as the most important key aroma compounds to CSC imparted cabbage, garlic, and onion odors. After thermal treatment, the sulfides content in 80P, 100P, and 200P groups decreased by 9.52%, 25.07%, and 81.10%, respectively. Thermal treatment at 80 °C does not increase or generate new key aroma compounds. When the temperature reached 100 °C, the contents of most aldehydes, ketones, acids, esters, terpenes, nitriles, and furans increased significantly, so increased the complexity of the overall aroma. The reduction of most VCs after thermal treatment at 200 °C resulted in the faint flavor of 200P. In addition, new compounds linalool and decanal were detected in the 100P and 200P groups, contributing to sweet, fruity, floral, fat and waxy odors. (E)-2-Decenal, (E)-2-octen-1-ol and 1-octen-3-ol were also identified as the potential aroma markers responsible for the aroma differences in CSCs thermally treated at different temperatures.

Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation.

The effect of peptides on the flavor profile of Baijiu is unclear as a result of their trace concentrations in the complex matrix, and therefore, the study involving the interaction mechanism between peptides and flavor compounds is limited. In this study, short-chain peptides (amino acid number between 2 and 4, SCPs) associated with the Feng-flavor Baijiu (FFB) were comprehensively analyzed by a dedicated workflow using ultra-high-performance liquid chromatography Q Orbitrap high-resolution mass spectrometry, flavor reconstitution experiments, sensory analysis, and density functional theory (DFT) analysis. The concentrations of 96 SCPs intimately related with six different grades of honey aroma intensity in FFB were quantified (0.12-155.01 μg L-1) after multivariable analysis, Spearman's correlation analysis (ρ ≥ 0.7), and confirmation with synthetic standards, and 32 dominant odorants with an odor activity value of ≥1 in FFB with the highest intensity of honey aroma were quantified by gas chromatography-mass spectrometry and gas chromatography-flame ionization detection analyses. The results of flavor reconstitution experiments and sensory analysis indicated that the SCPs can obviously influence the honey aroma with amplifying the fruity, sweet, and flora flavor odor characters (p < 0.05) while significantly reducing the acidic character (p < 0.001), which could be attributed to the most stable complex structure between SCPs and odor-active compounds calculated by DFT being butanoic acid, followed by β-damascenone, 3-methylbutanal, and ethyl hexanoate, and the multiple sites as a hydrogen bond donor or acceptor in SCPs can form a stable ternary structure with water and ethanol inside the peptide chain or carboxyl terminal of SCPs, consequently improving the stability of the Baijiu system. The results highlighted the important role of SCPs on the volatiles in Baijiu and laid the foundation for further facilitating the sensory quality of Baijiu products.

Olfaction, ability to identify particular olfactory clusters and odors, and physical performance in community-dwelling older adults: The Yanai Study.

Olfactory dysfunction is associated with poor physical performance in older adults. However, it remains unknown whether the ability to identify particular olfactory clusters and/or odors is associated with physical performance in physically independent community-dwelling older adults. This cross-sectional study included 130 community-dwelling older adults (70.1±5.5years). The Odor Stick Identification Test for Japanese people, consisting of 12 odors in four clusters (wood, grass, herb; sweet; spices; foul-smelling), was used to examine olfaction. Participants also completed physical performance tests (one leg standing with open eyes; aerobic capacity; lower muscle function: five-times chair stand [CS] and vertical jump; mobility: star walking and timed up and go [TUG]) and cognitive function tests. Worse overall olfaction was not significantly associated with any physical performance measure. Worse performance for identifying sweet odors and an inability to identify some specific odors (menthol and rose) were associated with worse mobility and/or lower muscle function-adjusted covariates. Moreover, an inability to identify menthol and rose was associated with worse TUG (odds ratio [OR]: 0.424; 95% confidence interval [CI]: 0.215-0.836), star walking (OR: 0.714; 95% CI: 0.506-0.976), CS (OR: 0.638; 95% CI: 0.470-0.864), and vertical jump (OR: 1.12; 95% CI: 1.001-1.24) performance, even when the analysis was adjusted to exclude menthol and rose score from the overall olfaction score (p<.05 for all). The current study may help to increase awareness of olfactory and physical dysfunction at an earlier stage among physically independent community-dwelling older adults.

Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose.

Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.

Use of lures with a mix of sweet and fetid odors for catching Musca domestica L. in domestic environments

The housefly, Musca domestica L. (Diptera; Muscidae), is an insect closely associated with human activities in urban and rural environments and is thus a crucial factor in the transmission of various fecal–oral pathogens. The use of traps for monitoring and controlling these species in indoors is often limited by the fetid nature of the chemical attractants commonly used. A recent study demonstrated the attraction of houseflies to terpenoids, which are perceived by humans as a sweet odor. The aim of this study was to test pleasant smelling compounds such as terpinolene, α-terpinene and linalool mixed with others (acetic, butyric, isovaleric and hexanoic acid, indole and dimethyl trisulfide) known to attract houseflies to obtain a lure that could be acceptable in domestic environments. Experiments were carried out in the laboratory, using olfactometer, and in two rooms of 32 m3 and 108 m3, each resembling domestic environments using trap bioassays. The results showed that the volatile blend tested elicited attraction in the olfactometer and increased the number of flies captured by the traps. In the smaller room, the lure demonstrated efficacy for two weeks from the start of the experiment, while in the larger room the number of captured flies was higher than in the control traps only during the first week. The results confirmed the attraction of the flies to the traps baited with the blend, the application of the lures in domestic environments can be taken into consideration as a new alternative tool for trapping this pest.