Performance of indigenous microbiota and wild-type Pichia kluyveri in fermentation for quality improvement of Coffea canephora based on chemical and sensory characteristics.

Volatile compounds from Gluconacetobacter diazotrophicus PAL5 regulate photosynthesis and protein networks to promote Arabidopsis thaliana growth.

Effects of Pediococcus pentosaceus and tea polyphenols on biogenic amines, volatile compounds, and microbial Community in Fermented Sausage.

Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulation.

Oats are healthy and suitable for versatile food applications, yet seldomly studied as pure cultivars. Due to their high content of unsaturated lipids and required dehulling and kilning processes, lipid oxidation affects the sensory properties of oat products. In this study, twenty batches of oat flour, each from a pure cultivar grown in Finland during the same growing season, were stored for six months. Volatile compounds and sensory profiles were analyzed using an oat suspension model. The overall flavor was described as mild. The panelists could differentiate the batches based on oat, bitter, and green flavor, texture, and appearance, which correlated with volatile profiles, and contents of moisture, fiber, β-glucan, and avenanthramides. A gas chromatography-olfactometry test of four selected flour batches revealed odor-active volatiles. Panelists could discriminate between zero- and six-month samples based on increases in odor and flavor intensity, and bitter flavor at six months linked to oxidation processes.

Chemical characterization and associations with climatic factors in Pinggu peach: A protected geographical indication product.

The attract-and-reward strategy involves attracting natural enemies using volatile compounds or insectary plants and rewarding them with refuge and food sources. Plants with accessible nectar and early bloom together with herbivore-induced plant volatiles, such as phenylacetaldehyde (Pal) and methyl salicylate (MeSA), could enhance populations of Aphelinus mali Haldeman (Hymenoptera: Aphelinidae), a main parasitoid of Eriosoma lanigerum (Hausmann) (Hemiptera: Aphididae). The extrafloral nectary plant species Euphorbia segetalis was attractive to A. mali, whereas the floral-nectary plants Calendula officinalis, Eruca vesicaria, and Moricandia arvensis, as well as the extrafloral nectary plant Vicia faba, Pal, and MeSA showed no attraction. The most promising nectar resources were V. faba and Vicia sativa. In the first survival experiment, V. faba significantly increased the survival of A. mali (10.5 ± 1.4 days) compared with unfed females (4.4 ± 0.8 days), whereas in the second survival experiment, both V. faba (9.3 ± 1.6 days) and V. sativa (6.1 ± 0.8 days) significantly improved survival compared with unfed females (2.5 ± 0.7 days). However, no differences in egg load were observed when A. mali females fed on different nectar resources. These findings suggest that Euphorbia segetalis is a promising attractant plant for A. mali. Meanwhile, V. faba and V. sativa are promising nectar resources to sustain the parasitoid in early spring when the population of Eriosoma lanigerum is low, and honeydew is scarce. These first results should be complemented with field assays for a better understanding of the effects of these plant species on A. mali. © 2026 The Author(s). Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effects of mechanized harvesting on sesame seed storage: Quality, volatile compounds, and metabolites.

The content- and odor-advantaged volatile compounds and the visualized characteristic odor profile of n-3 PUFA-rich fried pork meat obtained from finishing pigs fed a diet enriched with linseed oil and selenomethionine.

Pea protein: Advances in applications, protein-flavor interactions, and flavor enhancement strategies.

Volatile profile and antimicrobial activity of essential oil of Juniperus phoenicea L. and its combination effect with sodium chloride, used in traditional preparation of Djeld of Bouhezza.

This study investigated the effects of shortened rearing periods on meat quality and sensory attributes, aiming to identify an appropriate age range to ensure consumer satisfaction. A total of 320 Hanwoo cattle (n=80 per age group) were reared from 6months of age and slaughtered at 24, 26, 28, or 30months. They were fed mixed concentrate and roughage under a three-phase feeding program (crude protein 13-16%; total digestible nutrients 70-75%). Older groups (28-30months) exhibited significantly higher crude fat (+22%) and myofibril fragmentation index (+14%) than the younger groups (24-26months). The 30-month group demonstrated a comparable water-holding capacity to that of the 28-month group (P>0.05), while demonstrating higher values (+6%) than the younger groups (P<0.01). Age-related differences were observed in bioactive compounds. Carnosine and anserine were significantly higher in the 24-month group than the 30-month group (by 25.52 and 14.21mg/100g, respectively), whereas l-carnitine was significantly higher in the 30-month group than the other groups (58.94 vs. 50.41-53.10mg/100g). Older groups also exhibited significantly higher levels of inosine monophosphate, guanosine monophosphate, oleic acid, and volatile compounds (e.g., lactones) than the younger groups (P<0.001). In the sensory evaluation, the tenderness and juiciness scores were significantly higher in the older groups than in the 24-month group (P<0.001). Collectively, these findings suggest that slaughtering Hanwoo at 28-30months, rather than at younger ages, may contribute to improved beef quality and flavor characteristics.

High hydrostatic pressure mitigates light-induced degradation of volatiles and phenolic compounds in seabuckthorn pear blends.

The concentration-dependent impact of quorum-sensing signal molecule 2-phenylethanol on the flavor metabolite profile of Lactiplantibacillus pentosus 1 in a simulated sour fish system.

Multi-omics analysis uncovers an integrated network that reshapes flavor compound profile of goji bud tea by fermentation.

Regulating co-conversion of sulfur and nitrogen: Role of modified biochars in odor reduction and nutrient retention in sewage sludge composting.

Analysis of the correlation between microbial community succession and volatile flavor compounds during the processing of Gannan Yak Qula.

Nanoencapsulation of coffee aroma in alginate-pectin beads: Characterization, molecular mechanisms, and EEG response.

Hákarl, the traditional Icelandic product obtained from the fermentation of Greenland shark (Somniosus microcephalus), represents a unique food item from both cultural and microbiological perspectives. This study investigated commercial samples of hákarl using an integrated approach, combining physico-chemical analyses, lipid and volatile profiling, metataxonomic sequencing, and microbial isolation. Results confirmed the alkaline nature of the product (pH ∼8) and a water activity (aw) of 0.96, sufficient to sustain an active and diverse microbial community. Lipid profiling revealed the predominance of monounsaturated fatty acids, with differences in PUFA and DHA levels between the analyzed producers, consistent with nutritionally favorable characteristics. Microbiological analysis highlighted bacterial communities dominated by Firmicutes, particularly Bacilli and Clostridia, with significant abundances of Tissierella creatinini and Atopostipes suicloacalis. Culture-dependent methods led to the isolation of Carnobacterium antarcticum cultures, which were subsequently characterized for their enzymatic activities. These findings suggest potential biotechnological applications of the isolates, especially in fermentation and aroma development. Volatile compound analysis identified thirteen VOCs including alcohols, aldehydes, ketones, phenols, sulfur- and nitrogen-containing compounds. Trimethylamine was the predominant metabolite responsible for the strong ammonia-like odor, followed by phenol and sulfur-containing compounds, which also contributed to the sensory profile. Overall, the results provide novel insights into the microbial ecology, physico-chemical traits, and volatile characteristics of hákarl, confirming its variability linked to artisanal production methods. The study emphasizes hákarl's role as a reservoir of pro-technological microorganisms and advances current understanding of the factors influencing its safety, quality, and identity as traditional fermented food.

Regulation of lipid metabolism and flavor formation in Tianfu broiler chickens via the circ_015424/miR-196-1-3p/MOGAT1 axis.