Composition Of Volatile Compounds Research Articles

Early diagnosis of lung cancer using a sensor gas analysis complex: case report

Background. Currently, low-dose computed tomography (LDCT) is the only screening test that reduces the risk of death from lung cancer. However, there are a number of disadvantages, such as lack of widespread use, high cost, high false-positive rate and the need to conduct studies only in high-risk groups, which significantly limit mass screening. exhaled breath analysis, which uses sensitive breath sensors, is a promising method to improve early diagnosis of lung cancer. Cancer Research Institute of Tomsk National Research Medical Center together with Tomsk State University and Tomsk Polytechnic Research Institute has developed a gas analysis complex capable of analyzing the gas composition of exhaled air with remote sampling from bags. during the study, data obtained by digitizing signals from gas analysis system sensors and patient metadata are recorded in a database for subsequent automated processing and analysis using a neural network. Case description. A 48-year-old female patient with a long history of smoking came to the clinic of the Cancer Research Institute for consultation with suspected pathological infiltration around the celiac trunk detected by abdominal CT. As a clinical trial of the developed gas analytical complex for cancer detection, a sample of exhaled air was taken, and the comparison of the composition of volatile organic compounds (VOCs) with that in the control group (healthy individuals) revealed abnormalities characteristic of lung cancer. the patient underwent a chest CT scan, which revealed stage IIB peripheral cancer of the lower lobe of the left lung. the original sensor gas analysis complex, which has no analogues in Russia, was used for the first time in the detection of lung cancer. the data obtained allowed us to suspect the presence of lung tumor in the patient and perform radical surgical treatment. the composition of VOCs in exhaled air was assessed on day 10 after surgery, and no significant changes in the composition of exhaled air were observed. Conclusion. Machine learning algorithms are actively used to diagnose socially significant diseases. the platforms being developed based on arrays of chemical sensors with data analysis using a neural network are promising candidates for implementation in screening activities.

Drying Methods of Duck Blood: Changes in Volatile Components and Physicochemical Properties

This study investigated the physicochemical properties and volatile components of duck blood powder to determine its quality characteristics based on drying methods. The drying methods of duck blood samples used were freeze drying (FD), hot air drying (HD), spray drying (SD), and vacuum drying (VD). Duck blood powder treated with HD presented the lowest lightness and the highest carbonyl content. The VD-treated powder exhibited the highest water activity and redness. The composition of volatile compounds in duck blood varied based on the drying method, with VD presenting the highest total relative concentration but the least number of identified compounds. The most abundant compound was d-limonene, which was found in all the samples, followed by hexanal in VD and SD, p-xylene in FD, and trimethylamine in HD. Principal component analysis and heatmap analysis demonstrated that duck blood samples processed using different drying methods exhibited distinct volatile compound profiles, with HD, FD, SD, and VD samples associated with specific chemical groups. Multiple factor analysis revealed distinct correlations between drying methods and the physicochemical properties of duck blood, with VD samples showing higher water activity, aldehydes, and ketones, whereas HD samples exhibited increased carbonyl content and acids, highlighting the influence of heat on protein oxidation. VD method, therefore, presents excellent characteristics in terms of time and quality during the powdering process to increase the industrial utilization of duck blood. These findings provide valuable insights for the food industry, enabling the selection of appropriate drying methods that preserve the desired qualities of duck blood, thereby enhancing its commercial viability and potential application in a variety of food products.

Chemical profiling and clustering of Piperaceae revealed by volatilomics analysis

The Piperaceae family is one of the aromatic plants that have a distinctive odor and is known to have tremendous benefits in human life. Piperaceae is used as raw material for medicines, spices, antibacterial, antiviral, and insecticides. Research on the composition of volatile chemical compounds in Piperaceae members is still limited. This study aims to extract volatile chemical compounds in the Piperaceae family and classify Piperaceae members based on their volatile compounds. The type of research is laboratory research. The research samples were leaves of ten species of Piperaceae members, namely Piper cubeba, P. nigrum, P. betle, P. ornatum, P. retrofractum, P. sarmentosum, Peperomia pellucida, Peperomia scandens, Peperomia caperata, and Peperomia maculosa. The research instrument was an observation sheet of SPME-GCMS analysis results. Data in the form of metabo-analysis was obtained from laboratory analysis using SPME-GCMS by producing a comprehensive volatile compound profile of the Piperaceae family and revealing differences between species. The results of SPME-GCMS analysis on the Piperaceae family obtained 197 identified volatile chemical compounds. The largest group of chemical compounds in 10 species of the family consists of sesquiterpene (16.2%), monoterpene (11.7%), sesquiterpenoid (7.1%), alcohol (6.1%), aldehyde (4.6%), terpene (4.1%), terpenoid (4.1%), alkene (3%), fatty acid (2.5%), ketone (2.5%), phenol (2.5%), alkane (2%) and other groups less than 2%. Characteristics of typical compounds in the genus Peperomia amounted to 10, namely Alpha-pinene, (-)-; Camphene; 2-beta-pinene; l-Limonene; Nonanal; (-)-.beta.-Elemene; alpha.-Copaene; Germacrene D; cis-caryophyllene; Bicycloelemene. In the genus Piper, the variation in the character of volatile chemical compounds is very large, typical characteristics possessed by 6 Piper species are alpha-pinene, (-)-; alpha.-Copaene; alpha.-Humulene; (-)-beta.-Elemene; and trans-Caryophyllene. The study concluded that 197 volatile compounds from 10 Piperaceae species had been identified. The results of this study can be recommended that the Piperaceae family can be optimized for public health.

Effect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics.

The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed. The results showed that storing coffee at a lower temperature slows the changes in the profile of volatile compounds such as aldehydes, alcohols, pyrazines, and furans, helping preserve the desired aroma and flavour characteristics. Storage at higher temperatures resulted in greater changes in the volatile profile and sensory quality, with higher perceptions of earthy, sharp, and smoky notes and lower chocolatey and sweet notes. The brewing method also had a significant effect on the sensory quality. The espresso coffee had a higher intensity of coffee aroma, chocolate flavour, smoky aroma, and roasted notes. In contrast, cold brew coffee was perceived as sweeter, fruitier, and had more pronounced rum notes. The coffee type also significantly influenced the aroma and flavour profile. Arabica had a more harmonious and mild aromatic profile, while Robusta had a sharper aroma. The blend of Arabica and Robusta combined the characteristics of both coffees and offered a balanced aromatic profile.

Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds

Lactic acid bacteria metabolism affects the composition of volatile organic compounds (VOCs) in alfalfa silage, which results in differences of odor and quality. The aim of this study was to reveal the effects of commercial Lactobacillus plantarum (CL), screened Lactobacillus plantarum (LP), and screened Pediococcus pentosaceus (PP) on quality, microbial community, and VOCs of alfalfa silage based on volatile metabolomics and metagenomics. The results showed that the LP and PP groups had higher sensory and quality grades, and the dominant bacteria were Lactiplantibacillus plantarum and Pediococcus pentosaceus. The main VOCs in alfalfa silage were terpenoids (25.29%), esters (17.08%), and heterocyclic compounds (14.43%), and esters such as methyl benzoate, ethyl benzoate, and ethyl salicylate were significantly increased in the LP and PP groups (P < 0.05). Correlation analysis showed that terpenoids, esters, and alcohols with aromatic odors were positively correlated with Lactiplantibacillus plantarum and Pediococcus pentosaceus. Microbial functions in carbohydrate and amino acid metabolism, biosynthesis of secondary metabolites, and degradation of aromatic compounds were significantly enriched. In conclusion, the addition of lactic acid bacteria can increase the aromatic substances in silage and further improve silage odor and quality.

Volatile compounds and fatty acids of mixture herbal product Pectorales Species No 2

Pectorales species No. 2 is a multicomponent herbal preparation with expectorant and anti-inflammatory effects. It includes coltsfoot leaves, plantain leaves, and licorice roots. This study focused on assessing the composition and content of volatile compounds and fatty acids in Pectorales species No. 2. The volatile compounds and fatty acids profile was assessed by GC-MS and GC-FID respectively. It is represented by 24 fatty acids and 91 volatile compounds. The main fatty acids in the composition of Pectorales species No. 2 are palmitic, linoleic and α-linolenic acids. The prevailing volatile lipophilic compounds are carvone, isomentone, iso-octenyl alcohol, anethole, hexyl alcohol, menthanone, cis-hex-3-enyl alcohol, benzaldehyde, pulegone, linalool, α-thujone.

In Vitro Antimicrobial Activity of Volatile Compounds from the Lichen Pseudevernia furfuracea (L.) Zopf. Against Multidrug-Resistant Bacteria and Fish Pathogens.

Lichens are symbiotic organisms with unique secondary metabolism. Various metabolites from lichens have shown antimicrobial activity. Nevertheless, very few studies have investigated the antimicrobial potential of the volatile compounds they produce. This study investigates the chemical composition and antimicrobial properties of volatile compounds from Pseudevernia furfuracea collected in two regions of Morocco. Hydrodistillation was used to obtain volatile compounds from samples collected in the High Atlas and Middle Atlas. Gas chromatography-mass spectrometry (GC-MS) analysis identified phenolic cyclic compounds as the primary constituents, with atraric acid and chloroatranol being the most abundant. Additionally, eight compounds were detected in lichens for the first time. The antimicrobial activity of these compounds was assessed using disc diffusion and broth microdilution methods. Both samples demonstrated significant antimicrobial effects against multidrug-resistant human bacteria, reference microorganisms, fish pathogens, and Candida albicans, with minimum inhibitory concentrations (MICs) ranging from 1000 µg/mL to 31.25 µg/mL. This study provides the first report on the volatile compounds from Pseudevernia furfuracea and their antimicrobial effects, particularly against fish pathogens, suggesting their potential as novel antimicrobial agents for human and veterinary use. Further research is warranted to explore these findings in more detail.

Schinus terebinthifolia Raddi-Untargeted Metabolomics Approach to Investigate the Chemical Variation in Volatile and Non-Volatile Compounds.

Schinus terebinthifolia Raddi is used in Brazilian folk medicine due to the wound healing and antiseptic properties of its bark, and its fruit are used as a condiment. However, the aerial parts of this plant have been studied and present some bioactive compounds as well. The aim of this study was to investigate the variation in volatile and non-volatile composition of S. terebinthifolia leaves using untargeted metabolomics. The leaves of four trees were collected over one year; ethanolic extracts were analyzed by UHPLC-MS and fresh leaves were analyzed by GC-MS using HS-SPME. The data were processed using online software. The results suggest seasonality interfered little with the chemical composition of leaves. On the other hand, the sex of the plant clearly determined the chemical composition of both volatile and non-volatile compounds. Chemical variability between plants with male and female flowers is fundamental information for the standardized use of its leaves. Compounds with important biological activities were putatively identified, confirming the potential use of S. terebinthifolia leaves as a source of bioactive compounds, reducing waste and increasing economic gains for local farmers throughout the year.

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar

Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar, and the influence of yeast strains on the non-volatile and volatile compound contents were studied. Apple pomace mashes were fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii, and sequential inoculation with Lachancea thermotolerans and S. cerevisiae to produce alcoholic beverages. Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars. Ethanol, acetic acid, sugars and organic acids were determined using GC-FID. A total of 63 volatile compounds were detected in the samples using HS-SPME-GC-MS. Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids, and pure inoculation with T. delbrueckii resulted in the highest total content of sugars. Selection of different yeast strains did not alter the content of ethanol or acetic acid, but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars. Compared to initial apple pomace mash, significant increases in the contents of ethyl esters (up to 4810-folds), higher alcohols (up to 24-folds) and volatile acids (up to 1853-folds) were observed in fermented products depending on the yeasts used. The main volatile compounds in vinegars prepared from S. cerevisiae fermented beverage were 2-phenylethanol, octanoic acid, and decanoic acid, from T. delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid, and from sequential fermentation ethyl acetate, and ethyl 2-hydroxypropanoate. In conclusion, non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy.

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®.

Unexpectedly strong heat stress induction of monoterpene, methylbutenol, and other volatile emissions for conifers in the cypress family (Cupressaceae)

We investigated the biogenic volatile organic compound (BVOC) emission rates and composition of Cupressaceae species and how the emissions change in response to moderate warming and more severe heat stress. A total of 8 species from 7 distinct Cupressaceae genera were targeted in this study and exposed to laboratory-simulated heatwaves. Each plant was enclosed in a temperature-controlled glass chamber and allowed to equilibrate at 30 °C for 24 h. The temperature was then increased stepwise from 33 °C to 43 °C in 2 °C increments, with each step lasting 2 h, and was finally kept at 45 °C for 12 h. The BVOC emissions were measured periodically using an automated air sampler coupled to a gas chromatograph.Most of the sampled Cupressaceae species (6 out of 8) were low BVOC emitters (<0.3 μgC g−1 h−1) at 30 °C. However, the BVOC emissions of all 8 species increased strongly with temperature, and in most species (5 out of 8), the emissions continued to increase with longer exposure times to heat stress. The largest increase was observed in Thuja occidentalis and Chamaecyparis thyoides, which reached maximum emissions of 350 and 190 μgC g−1 h−1, respectively. Of the different BVOCs, monoterpenes responded most strongly to heat stress, with Q10 temperature coefficients typically ranging between 7.6 and 22, which were significantly greater than the model-predicted value of 2.7. Other BVOCs including sesquiterpenes, C9 aromatics (only detected in Calocedrus decurrens), methylbutenols, and other C5 oxygenates were also induced by heat stress, but generally at a lower magnitude than monoterpenes.Our results indicate that Cupressaceae are a large but typically dormant source of reactive volatile hydrocarbons (mostly monoterpenes) whose emissions can be activated by heat stress. This phenomenon could have important implications for ozone and aerosol formation, air quality, and human health, particularly in urban areas that are prone to heatwaves.

Geographical and environmental influences on Boswellia elongata Balf.f. volatiles: An in situ study on Socotra Island

Frankincense, an esteemed oleo-gum resin derived from Boswellia species (Burseraceae), has been prized by humans for its aromatic, medicinal, and spiritual properties across millennia. Environmental factors play a crucial role in shaping the volatile compound composition of this resin, thereby influencing its quality. In this investigation, we analyzed frankincense sourced from Boswellia elongata Balf.f. at six distinct locations on Socotra Island. Employing thermal desorption-gas chromatography coupled with mass spectrometry (TD-GC/MS), we identified 92 terpenoid compounds, spanning monoterpenes, sesquiterpenes, and diterpenes. Predominant among these volatile organic compounds (VOCs) were α-pinene, γ-terpinene, o-cymene, and (E)-β-farnesene. Multivariate analyses revealed subtle differences in VOC composition, particularly pronounced at the Ma'aleh site, the most geographically isolated research locality. The flowers in this population also displayed distinct red-pink coloration compared to other populations. Integration of VOC data with environmental variables revealed correlations with temperature, elevation, and proximity to the sea, with specific compounds exhibiting associations with distinct environmental contexts. Our findings underscore the impact of microclimatic and abiotic conditions on the volatile profile of individual trees. Moreover, this study offers comprehensive insights into the VOC profile of B. elongata resin and its interplay with environmental factors, thereby suggesting avenues for the cultivation of new varieties or hybridization within the species.

Geographic variations of floral traits and pollinator guilds in a specialized pollination mutualism, Kadsura longipedunculata and gall midges

AbstractFloral traits exhibit variations in response to both biotic and abiotic factors, potentially leading to dynamic interactions between plants and pollinators. Little is known about whether these geographic variations in floral traits influence species–specific interactions in obligate mutualisms. In this study, variations in flower morphology, color and scent were investigated within and among Kadsura longipedunculata populations. Local midge pollinators across three populations were sampled to examine the plant‐insect dynamics at the geographic scale. Our results suggested dimorphism in androecium color within and among populations. Floral scent analyses suggested quantitative differences in major compounds (terpenes) among populations and between individuals with differing colors, but similar composition of volatile compounds between different color morphs. Stamen chamber size did not differ between different color morphs within the Xinning population. However, it was significantly larger in the Xinning population compared to the Hengshan population. Totally, four pollinating and ovipositing gall midge species were identified in these three populations with shared Resseliella kadsura between the Xinning and Hengshan population and shared Resseliella sp. between the Xinning and Lushan population. The variations in floral traits and pollinator guilds provide new empirical evidence for the dynamic interactions at geographic scales within specialized pollination mutualisms, potentially supporting the geographic mosaic theory of coevolution.

Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS.

Aroma plays a pivotal role in defining tea quality and distinctiveness, and tea producers have often observed that specific drought conditions are closely associated with the formation and accumulation of characteristic aroma compounds in tea leaves. However, there is still limited understanding of the differential strategies employed by various tea cultivars in response to drought stress for the accumulation of key volatile aroma compounds in fresh tea leaves, as well as the associated metabolic pathways involved in aroma formation. In this study, two widely cultivated tea cultivars in China, Fuding Dabai (FD) and Wuniuzao (WNZ), were examined to assess the impact of mild field drought stress on the composition and accumulation of key volatile aroma compounds in fresh leaves using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technologies. Results revealed that drought stress led to a substantial increase in the diversity of volatile compounds (VOCs) in FD, while WNZ exhibited a notable rise in low-threshold VOC concentrations, amplifying sweet, floral, fruity, and earthy aroma profiles in post-drought fresh leaves. Through partial least squares discriminant analysis (PLS-DA) of HS-GC-IMS and HS-SPME-GC-MS data, integrating variable importance projection (VIP) scores and odor activity values (OAVs) above 1, 9, and 13, key odor-active compounds were identified as potential markers distinguishing the drought responses in the two cultivars. These compounds serve as crucial indicators of the aromatic profile shifts induced by drought, providing insights into the differential metabolic strategies of the cultivars. Additionally, KEGG enrichment analysis revealed 12 metabolic pathways, such as terpenoid biosynthesis, fatty acid synthesis, cutin, suberine, and wax biosynthesis, and phenylalanine metabolism, which may play crucial roles in the formation and accumulation of VOCs in tea leaves under drought stress. These findings provide a comprehensive framework for understanding the cultivar-specific mechanisms of aroma formation and accumulation in tea leaves under mild drought conditions.

Effect of protease reaction conditions on volatile compounds generated in Maillard reaction products from soy protein hydrolysates

Maillard reaction products (MRPs) produced by heating protease-catalyzed soy protein hydrolysates (SPHs) with cysteine and ribose can generate meat-like flavors. However, the impact of protease reaction conditions on the volatile compound composition of MRPs has not been thoroughly investigated. In this study, seven SPHs were prepared using two proteases, flavourzyme and trypsin, over reaction times of 10, 120, and 1440 min. The volatile compound compositions, including sulfur-containing compounds, aldehydes, pyrazines, and furans, of the seven SPHs and the corresponding seven MRPs varied according to the protease reaction conditions and the Maillard reaction. Differences in pH, free amino acid composition, and peptide composition were responsible for these variations. Notably, soy-derived peptides containing unique cysteine sequences, such as PGCPST, DETICT, ECQIQK, and HCQR, were significantly reduced during the Maillard reaction, suggesting that these sequences may serve as precursors to volatile compounds.

Bacteroides vesicles promote functional alterations in the gut microbiota composition.

Inflammatory bowel diseases are characterized by chronic intestinal inflammation and alterations in the gut microbiota composition. Bacteroides fragilis, which secretes outer membrane vesicles (OMVs) with polysaccharide A (PSA), can moderate the inflammatory response and possibly alter the microbiota composition. In this study, we created a murine model of chronic sodium dextran sulfate (DSS)-induced intestinal colitis and treated it with B. fragilis OMVs. We monitored the efficiency of OMV therapy by determining the disease activity index (DAI) and performing histological examination (HE) of the intestine before and after vesicle exposure. We also analyzed the microbiota composition using 16S rRNA gene sequencing. Finally, we evaluated the volatile compound composition in the animals' stools by HS-GC/MS to assess the functional activity of the microbiota. We observed more effective intestinal repair after OMV treatment according to the DAI and HE. A metabolomic study also revealed changes in the functional activity of the microbiota, with a predominance of phenol and pentanoic acid in the control group compared to the group treated with DSS and the group treated with OMVs (DSS OMVs). We also observed a positive correlation of these metabolites with Saccharibacteria and Acetivibrio in the control group, whereas in the DSS group, there was a negative correlation of phenol and pentanoic acid with Lactococcus and Romboutsia. According to the metabolome and sequencing data, the microbiota composition of the DSS-treated OMV group was intermediate between that of the control and DSS groups. OMVs not only have an anti-inflammatory effect but also contribute to the recovery of the microbiota composition.IMPORTANCEBacteroides fragilis vesicles contain superficially localized polysaccharide A (PSA), which has unique immune-modulating properties. Isolated PSA can prevent chemically induced colitis in a murine model. Outer membrane vesicles (OMVs) also contain digestive enzymes and volatile metabolites that can complement the anti-inflammatory properties of PSA. OMVs showed high therapeutic activity against sodium dextran sulfate-induced colitis, as confirmed by histological assays. 16S rRNA sequencing of fecal samples from different inflammatory stages, supplemented with comprehensive metabolome analysis of volatile compounds conducted by HS-GC/MS, revealed structural and functional alterations in the microbiota composition under the influence of OMVs. Correlation analysis of the OMV-treated and untreated experimental animal groups revealed associations of phenol and pentanoic acid with Lactococcus, Romboutsia, Saccharibacteria, and Acetivibrio.

Comparative Analysis of Volatile Compounds and Biochemical Activity of Curcuma xanthorrhiza Roxb. Essential Oil Extracted from Distinct Shaded Plants.

The application of shade during plants' growth significantly alters the biochemical compounds of the essential oil (EO). We aimed to analyze the effect of shade on the volatile compounds and biochemical activities of EO extracted from Curcuma xanthorrhiza Roxb. (C. xanthorrhiza) plants. Four shading conditions were applied: no shading (S0), 25% (S25), 50% (S50), and 75% shade (S75). The volatile compounds of EO extracted from each shaded plant were analyzed by gas chromatography-mass spectrometry. The antioxidant, antibacterial, and antiproliferative activities of EO were also investigated. We found that shade application significantly reduced the C. xanthorrhiza EO yield but increased its aroma and bioactive compound concentration. α-curcumene, xanthorrhizol, α-cedrene, epicurzerenone, and germacrone were found in EO extracted from all conditions. However, β-bisabolol, curzerene, curcuphenol, and γ-himachalene were only detected in the EO of S75 plants. The EO of the shaded plants also showed higher antioxidant activity as compared to unshaded ones. In addition, the EO extracted from S75 exerted higher antiproliferative activity on HeLa cells as compared to S0. The EO extracted from S0 and S25 showed higher antibacterial activity against Gram-positive bacteria than kanamycin. Our results suggest that shade applications alter the composition of the extractable volatile compounds in C. xanthorrhiza, which may result in beneficial changes in the biochemical activity of the EO.

Cell-type specific localization and biological activity of the volatiles from the endemic species Chaerophyllum coloratum L.

Main conclusionNew findings are presented for Chaerophyllum coloratum L. on the volatile composition of the essential oil, based on data of hydrosol and fresh plant material, light and electron microscopy of leaves, and cytotoxic and antiviral activity.The widespread Apiaceae family includes many well-known and economically important plants that are cultivated as food or spices. Many produce essential oils and are generally a source of secondary metabolites and compounds that have numerous applications in daily life. In this study, the chemical composition of volatile organic compounds (VOCs), ultrastructure and biological activity of the Mediterranean endemic species Cheaerophyllum coloratum L. are investigated, as literature data for this plant species are generally very scarce. The essential oil and hydrosol were extracted from the air-dried leaves by hydrodistillation and the chemical composition of both extracts was analysed by GC–MS in conjunction with headspace solid-phase microextraction (HS-SPME) of VOCs from the hydrosol and the fresh plant material. In the composition of the essential oil, the oxygenated sesquiterpenes spathulenol and caryophyllene oxide were the most abundant components. In the fresh plant material, non-oxygenated sesquiterpenes dominated, with β-caryophyllene and germacrene D being the main components. The hydrosol was dominated by monoterpenes, with the oxygenated monoterpene p-cymen-8-ol being the most abundant. Light and electron micrographs of the leaf of C. coloratum show secretory structures, and we hypothesize that glandular leaf trichomes, secretory epidermal cells and secretory canals are involved in the production of volatiles and their secretion on the leaf surface. Since the biological potential of C. coloratum is poorly investigated, we tested its cytotoxic activity on cancer and healthy cell lines and its antiviral activity on plants infected with tobacco mosiac virus (TMV). Our results dealing with the composition, ultrastructure and biological activity show that C. coloratum represent a hidden valuable plant species with a potential for future research.

Identification and characterization of a key LcTPS in the biosynthesis of volatile monoterpenes and sesquiterpenes in Litchi fruit.

Litchi (Litchi chinensis Sonn.) has a desirable sweet taste and exotic aroma, making it popular in the markets. However, the biosynthesis of aroma volatiles in litchi fruit has rarely been investigated. In this study, the content and composition of volatile compounds were determined during litchi fruit ripening. In the mature green and mature red stages of litchi, 49 and 45 volatile compounds were detected, respectively. Monoterpenes were found to be the most abundant volatile compounds in mature red fruit, and their contents significantly increased compared to green fruit, mainly including citronellol, geraniol, myrcene, and D-limonene, which contributed to the aroma in litchi fruit. By comparing the expression profiles of the genes involved in the terpene synthesis pathway during fruit development, a terpene synthesis gene (LcTPS1-2) was identified and characterized as a major player in the synthesis of monoterpenes and sesquiterpenes. A subcellular localization analysis found LcTPS1-2 to be present in the plastid and cytoplasm. The recombinant LcTPS1-2 enzyme was able to catalyze the formation of three monoterpenes, myrcene, geraniol and citral, from geranyl pyrophosphate (GPP) and to convert farnesyl diphosphate (FPP) to a sesquiterpene, caryophyllene in vitro. Transgenic Arabidopsis thaliana plants overexpressing LcTPS1-2 exclusively released one monoterpene D-limonene, and three sesquiterpenes cis-thujopsene, (E)-β-famesene and trans-β-ionone. These results indicate that LcTPS1-2 plays an important role in the production of major volatile terpenes in litchi fruit and provides a basis for future investigations of terpenoid biosynthesis in litchi and other horticultural crops.

The Effect of Phytogenic Additive in Broiler's Diet on Production Results, Physicochemical Parameters, and the Composition of Volatile Organic Compounds of Broiler Meat Assessed by an Electronic Nose System.

The primary objective of this study was to investigate the impact of a phytogenic additive (PA) in broiler chickens' diet on production, physiochemical parameters, and the profile of volatile organic compounds present in broiler chickens' meat. The experiment was conducted in a commercial chicken house, where Ross 308 broiler chickens were divided into two groups, each consisting of 65,000 broilers. One group was fed a diet supplemented with 100 ppm of PA throughout the rearing period. The primary chemical composition of the meat and its physicochemical parameters were determined. A visual assessment of breast muscles for defects and volatile organic compounds were evaluated using an electronic nose system. No statistically significant differences were shown in the production performance of the chickens; while summarizing all production parameters, a higher EPEF index of 31 points in the experimental group was highlighted. Breast muscle quality showed differences in drip loss and WHC (p ≤ 0.01) in favor of the experimental group, and a lower cutting force value (p ≤ 0.05) was found for breast muscles from the experimental group. The group also had a lower proportion of muscles with a white striping defect, and the results of volatile organic compound profiling showed the most aroma units.