Search Results (383)

Prejudices, particularly those related to social biases, are shaped by various cognitive and sensory mechanisms. This study investigates the interaction between olfactory perception and propensity and implicit or explicit prejudices through three experimental protocols in a metaverse condition. Experiment 1 examines the impact of five different odors on proxemic behavior when interacting with individuals from stigmatized social groups. Experiment 2 integrates electroencephalography (EEG) to analyze the neural correlates of prejudice-related responses to olfactory stimuli. Experiment 3 explores implicit biases through the Implicit Association Test (IAT) in relation to different fragrances, without employing virtual reality. The proposed protocol is expected to demonstrate a significant relationship between olfactory cues, linked to social relationships, and implicit or explicit prejudices, with variations based on individual differences. These insights will contribute to psychological, neuroscientific, and social interventions, offering new perspectives on the unconscious mechanisms of bias formation. Additionally, this study highlights the potential of virtual reality and olfactory stimuli as innovative tools for studying and addressing social biases in controlled environments. Full article

The flavor characteristics, perception, and molecular mechanisms of eight menthol isomers were investigated by sensory analysis combined with computational simulations. The sensory analysis results show significant differences in the odor profiles of the different menthol isomers. Among them, L-menthol shows a pleasant, sweet, and mint-like odor with a distinct freshness and no off-flavors, whereas the remaining seven isomers were interspersed with negative odors (musty, herbal, or earthy aromas). L-menthol and D-menthol had the lowest detection thresholds of 5.166 and 4.734 mg/L, respectively. The molecular docking results of the menthol isomers with olfactory receptors (Olfr874, OR8B8, and OR8B12) indicate that hydrogen bonding and hydrophobic interactions were the key binding forces. The binding energy ranged from −7.3 to −5.1 kcal/mol. Residues His-55 (Olfr874), Thr-56 (Olfr874), Leu-55 (OR8B8), Tyr-94 (OR8B8), Thr-57 (OR8B8), Phe-199 (OR8B12), and Ser-248 (OR8B12) with high frequencies particularly contributed to the recognition of menthol isomers. These findings contribute to a deeper understanding of the olfactory perception mechanism of menthol and provide data support for the development and precise application of minty odorants. Full article

The characteristics and complexity of Baijiu are inseparable from the promotion of aging. While the impact of compounds such as alcohols, esters, and acids on the aroma of aged Baijiu has been extensively studied, the role of other trace compounds in the aging process should not be overlooked. To further investigate the relationship between volatile compounds and the aging of Nongxiangxing Baijiu, sensomics research methods were employed to analyze profiles of young and aged Nongxiangxing Baijiu. In this study, a total of 94 aroma compounds were analyzed in both young and aged Nongxiangxing Baijiu by GC-O/MS. Among these, 12 aroma compounds significantly associated with the aging process were identified by quantification and odor activity values (OAVs). Furthermore, the omission tests result showed that 4-methyl-2-methoxyphenol (2066.79 μg/L), benzaldehyde (3860.30 μg/L), β-phenylethanol (5638.85 μg/L), 3-(methylsulfanyl)propan-1-ol (8.82 μg/L), 3-(methylsulfanyl)propanal (15.91 μg/L), and linalool (17.36 μg/L) were key aroma compounds of aged Nongxiangxing Baijiu. This study reveals that trace compounds contribute to the distinct aroma complexity of aged Nongxiangxing Baijiu, providing a foundation to support aging process analysis. Full article

During heavy rainfalls, overflowing sewage water flows from the Combined Sewer Overflow (CSO) chambers and pollutes the Trnávka River in Trnava, Slovakia. This paper aims to propose water retention measures for the Trnávka River as a remediation technique for CSO-affected watercourses, which can contribute to the ‘flushing’ of the riverbed. During heavy rainfalls, the Trnávka River is polluted by solid, non-soluble materials, which produce unpleasant odors and are the subject of numerous complaints by citizens, particularly during low water levels. Three inflatable rubber weirs were designed, and their design was verified using a 1D numerical model of the Trnávka River. The simulations of the proposed measures performed in the HEC-RAS 5.0 software excluded the adverse effect of the backwater on the functioning of the CSO chambers in the city of Trnava during normal flow rates and confirmed that, even after installation of the weirs, the transition of the flood wave will pass in the riverbed, not causing the flooding of the adjacent area. The chemical–physical study of the Trnávka River confirmed our assumption that higher flow rates, which can be secured by the regulation of the proposed weirs, can contribute to the purity of the watercourse in the city of Trnava. Full article

The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile compounds in five varieties of dry-cured hams using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and an electronic nose (E-Nose). In total, 78 volatile compounds were identified across five varieties of dry-cured hams. A total of 29 compounds were recognized as aroma-active compounds. Odor description, intensity, and hedonic assessment were employed to evaluate these compounds. Black Hoof Cured Ham and Special-grade Xuan-Zi Ham contained higher levels of favorable compounds such as nonanal, 5-butyldihydro-2(3H)-furanone, and 2,6-dimethylpyrazine, contributing to sweet and popcorn-like notes. In contrast, Fei-Zhong-Wang Ham and Liang-Tou-Wu Ham exhibited higher proportions of off-odor compounds with lower hedonic scores. A principal component analysis clearly separated the five hams based on their aroma-active profiles, and a correlation analysis between E-Nose sensor responses and GC-MS-O data demonstrated a strong discriminatory ability for specific samples. These findings offer valuable insights into the chemical and sensory differentiation of dry-cured hams and provide a scientific basis for quality control, product development, and future improvements in E-Nose sensor design and intelligent aroma assessment. Full article

Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores the volatile compound profiles and aroma modulation of chicken wings smoked with four spices—cardamom, rosemary, mint, and rose—using a novel, household-friendly smoking protocol. The method combines air fryer pre-cooking (180 °C, 16 min) with electric griddle-based smoke infusion, followed by HS-SPME/GC-TOF/MS, relative odor activity value (ROAV) calculations, and metabolomic analysis. A total of 314 volatile compounds were identified across five samples. Among them, 45 compounds demonstrated odor activity values (ROAV) ≥ 1, contributing to green, woody, floral, and sweet aroma attributes. Eucalyptol displayed the highest ROAV (2543), underscoring its dominant sensory impact. Metabolomic profiling revealed a general upregulation of differential volatiles post-smoking: terpenes were enriched in wings smoked with cardamom, rosemary, and mint, while aldehydes and alcohols predominated in rose-smoked samples. An integrated screening based on ROAV and metabolomic data identified 24 key volatiles, including eucalyptol, β-myrcene, methanethiol, and α-pinene, which collectively defined the aroma signatures of spice-smoked wings. Spice-specific aroma enrichment and sensory properties were evident: rosemary intensified woody–spicy notes, mint enhanced herbal freshness, and rose amplified floral attributes. The proposed method demonstrated advantages in safety, ease of use, and flavor customization, aligning with clean-label trends and supporting innovation in home-based culinary practices. Moreover, it facilitates the tailored modulation of smoked meat flavor profiles, thereby enhancing product differentiation and broadening consumer acceptance. Full article

Mung bean (Vigna radiata L.) is globally cultivated and has been widely used in the food industries. Other than nutrients, the composition of the volatile organic compounds (VOCs) often influences the quality of mung bean-based products. However, the dynamics of VOCs and the flavor changes during mung bean seed development remain unexplored. This study investigated the VOC and flavor composition in four mung bean varieties by integrating relative odor activity value (ROAV) evaluation and transcriptomic analysis. A total of 65 VOCs were identified, with eucalyptol serving as a key maturity indicator in LL655 and SH-1, while nonanal contributed significantly to the characteristic beany flavor across all varieties. Transcriptomic analysis revealed four downregulated geranylgeranyl diphosphate synthase genes during seed development, leading to terpenoid accumulation patterns. Terpenoids, including trans-beta ocimene and gamma-terpinene, appeared to be regulated by transcription factors (TFs) from the RLK-Pelle, WRKY, AP2/ERF, bHLH, and bZIP families. Additionally, two MYB TFs showed potential roles in modulating the accumulation of phenylpropanoid/benzenoid derivatives. This study provides a comprehensive understanding of the VOC accumulation and flavor variation during mung bean seed development, enriches the knowledge of flavor chemistry in mung bean varieties, and facilitates a theoretical foundation for optimizing and developing mung bean-based products. Full article

Olfaction has been extensively studied in the yellow fever mosquito, Aedes aegypti. This species uses its sense of smell to find blood hosts and other resources, contributing to its impact as a vector for human pathogens. Two major families of protein-coding genes, the odorant receptors (Ors) and the ionotropic receptors (Irs), provide the mosquito with sensitivities to distinct classes of volatile compounds in the antennae. Individual tuning receptors in both families require co-receptors for functionality: Orco for all Ors, and Ir8a for many Irs, especially ones that are involved in carboxylic acid detection. In Drosophila melanogaster, disruptions of Orco or Ir8a impair receptor function, tuning receptor expression, and membrane localization, leading to general anosmia. We reasoned that Orco and Ir8a might also be important for coordinated chemosensory receptor expression in the antennal sensory neurons of Ae. aegypti. To test this, we performed RNAseq and differential expression analysis in wildtype versus Orco^−/− and Ir8a^−/− mutant adult female antennae. Our analyses revealed Or and Ir tuning receptors are broadly under-expressed in Orco^−/− mutants, while a subset of tuning Irs are under-expressed in Ir8a mutants. Other chemosensory and non-chemosensory genes are also dysregulated in these mutants. Furthermore, we identify differentially expressed transcription factors including homologs of the Drosophila melanogaster Mip120 gene. These data suggest a previously unknown pleiotropic role for the Orco and Ir8a co-receptors in the coordination of expression of chemosensory receptors within the antennae of Ae. aegypti by participating in a feedback loop involving amos and members of the MMB/dREAM complex. Full article

The packaging of perishable products, such as fruits, contributes to their preservation during storage and safe transportation. The use of suitable packaging materials contributes to forming a desirable atmosphere inside the package so that the level of respiration, transpiration, and ethylene emission can be kept low. However, it would be useful for consumers to know relevant information on the deterioration rate of different types of fruit (tree fruits, berries, stone fruits, and aggregate accessory fruits). The technology of intelligent and active packaging systems (smart packaging) enables the provision of information related to the deterioration rate of fruits to consumers and, in parallel, extends the shelf life of fruits and other plant-based foods, maintaining a high quality. Intelligent packaging systems include biosensors and gas sensors, along with microbial, freshness, and time–temperature indicators. On the other hand, the active packaging system includes the use of moisture, odor, and gas absorbers, along with antioxidant and antimicrobial agents to maintain the quality of plant-based foods and extend their shelf life. This review article aims to make an in-depth evaluation of the most relevant literature on this topic by highlighting the challenges, trends, and future directions related to different types of fruits. Full article

Objectives: The study aimed to investigate the differences in odor, color, and taste characteristics between raw and bran-fried Acori tatarinowii Rhizoma (RATR and BATR) using advanced sensory evaluation technologies. The objective was to establish a reliable differential analysis method for distinguishing RATR and BATR slices to support quality control in herbal processing. Methods: The Heracles NEO ultra-fast gas-phase electronic nose was employed to analyze odor profiles, while electronic eye and electronic tongue technologies were used to assess color and taste differences, respectively. Odor fingerprint analysis identified key volatile components, and colorimetric and taste measurements were conducted to compare RATR and BATR samples. Results: Fifteen characteristic odor components were identified, with methanol, 2-propanol, and 2-cyclopentenone potentially serving as discriminant markers differentiating RATR and BATR. PCA demonstrated exceptional separation efficacy, with a cumulative contribution rate of 99.937% for the primary components. Conclusions: The integration of Heracles NEO electronic nose, electronic eye, and electronic tongue technologies effectively distinguished RATR from BATR. This approach provides a novel strategy for online quality monitoring in herbal slice production and offers a robust analytical framework for the identification and quality assessment of processed herbal medicines. Full article

The flavor profile of white tea emerges from the natural biochemical composition of its tender leaves, a delicate balance profoundly shaped by seasonal growing conditions and tea cultivars. However, the effects of harvest seasons on biochemical and volatile compounds in white teas in southwestern China have not been fully analyzed at present. This study investigated the sensory characteristics, biochemical components, and volatile compounds of ‘Sanhua1951’ spring white tea (SH-S), ‘Sanhua1951’ autumn white tea (SH-A), ‘Fudingdabai’ spring white tea (FD-S), and ‘Fudingdabai’ autumn white tea (FD-A). The results showed that the sensory quality (appearance, taste, and aroma) scores of spring tea were higher than those of autumn tea. Spring teas exhibited significantly higher epigallocatechin, soluble sugar, and amino acid levels than autumn teas (p < 0.05), whereas autumn teas contained greater contents of epicatechin gallate, catechin, caffeine, and polyphenols (p < 0.05), which were responsible for the differences in taste quality observed between samples with different harvest seasons. A total of 90 volatile compounds in four groups were identified through HS-SPME–GC–MS analysis, and spring white teas contained higher contents of and variability in volatile compounds than autumn white teas. According to the OPLS-DA model, 52 and 57 differential volatile compounds (VIP > 1, p < 0.05, and fold change ≥ 2 or ≤0.5) were identified in SH-S vs. SH-A and FD-S vs. FD-A, including (Z)-linalool oxide, (E)-linalool oxide, styrene, phenylethyl alcohol, (Z)-citral, etc. The odor active value (OAV) results indicated that 30 key differential volatile compounds (OAV > 1) were determined in four groups, among which β-ionone, 5,6-epoxy-β-ionone, linalool, and (E)-linalool oxide exhibited particularly high OAVs and contributed more pekoe aroma and floral sensory characteristics. Notably, (E)-linalool oxide, (Z)-jasmone, and δ-cadinene were identified in each cultivar. These findings suggest their potential as seasonal markers, paving the way for the development of white tea ’Sanhua1951’ and ’Fudingdabai’. Full article

The author reviewed and classified maintenance reports that cited smoke, odor, or fumes (SOFs) that US airlines sent to the FAA over four years between 2018 and 2023. The US fleet composition was also calculated to put the number of SOF reports on each aircraft type in perspective. “Fume events” (engine oil or hydraulic fluid) were the most common type of onboard SOFs reported by US airlines (43%), followed by electrical (20%), and fans (6.1%). During these years, A320fam aircraft made up 20% of the US fleet but 80% of the reported fume events. Conversely, B737fam aircraft made up 27% of the US fleet but only 3.0% of the reported fume events. Aircraft design features, airline reporting practices, and maintenance procedures that may contribute to these differences were reviewed. Pilots were most likely to document a fume event during descent (47%) and takeoff/climb (19%). The A320fam, MD80fam, A330, and ERJ140-145 aircraft were over-represented in other types of SOFs reports. Airline narratives show that the APU can be the primary source of oil/hydraulic fumes, even when it is not operating. Additionally, failure to find the source of fumes, rectify it, and clean any secondary sources of fumes can cause repeat events. Full article

Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through optimizing the MR parameters. In this study, Flounder (Pleuronectiformes) steak was chosen as the raw material for developing seafood condiments with lower α-DCCs using liquid chromatography–tandem mass spectrometry (LC-MS/MS). Indicators such as amino acid nitrogen, peptides, and total antioxidant capacity (T-AOC) of enzymolysis hydrolysates were applied to evaluate the enzymolysis effects on Flounder steak in different protease groups. When optimizing the parameters in MR, an optimal formulation with lower α-DCCs was chosen from the flavourzyme group to prepare Flounder seafood condiment at 105 °C, pH 6.5, 1.5% D-xylose addition, and a 20 min reaction time. The concentrations of methylglyoxal (MGO), glyoxal (GO), 2,3-butanedione (2,3-BD), and 3-deoxyglucosone (3-DG) were reduced to 1.23, 0.23, 0.01, and 0.05 μg/g, respectively, which were lower than those identified in 10 commercial seafood condiments (1.84, 0.39, 0.09, and 0.05 μg/g) and conformed to the standards of daily intake in the United States and the European Union. The quality verification demonstrated that the optimal Flounder seafood condiment had a similar odor profile but with higher intensity than that of the products on the market, which scored 89.79 in sensory evaluation. The results indicated that the process optimized in this study could be applied to prepare a Flounder seafood condiment with lower α-DCCs. This processing technology to control α-DCCs may be employed to improve the quality and safety of foods and contribute to human health. Full article

Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materials to investigate their differences in the cooking characteristics, sensory quality, and characteristic flavor of cooked HB. The key volatile flavor components were identified using Gas Chromatography–Ion Mobility Spectroscopy (GC-IMS) combined with relative odor activity value (ROAV) analysis. The results indicated that the highland barley raw materials of Kunlun 15 (M5), Kunlun 14 (M9), Chaiqing 1 (M13) and Kunlun 14 (M14), and Chaiqing 1 (M20) and Kunlun 15 (M21) showed superior cooking quality, texture, and sensory scores. A total of 44 volatile flavor compounds were identified, including 16 aldehydes, 10 alcohols, 9 ketones, 7 esters, 1 acid, and 1 furan. Among these, 13 aldehydes, 4 alcohols, 4 ketones, 7 esters, and 1 furan were found across different cooked HB samples. Notably, ethyl, ethyl 2-methylbutanoate dimer, 2-methylbutanoic acid methyl ester, 2-butanone, 1-octen-3-ol, 1-pentanol dimer, and 2-pentyl furan contributed more significantly to the overall volatile profile. Cluster analysis combining principal component analysis revealed that Kunlun 16 (M16), Kunlun 17 (M17), Kunlun 14 (M18), Kunlun 15 (M19), as well as Chaiqing 1 (M20) and Kunlun 15 (M21), were the most suitable raw materials for cooking due to their better cooking quality, sensory attributes, and flavors, followed by Kunlun 15 (M10) and Kunlun 18 (M12), and Chaiqing 1 (M13) and Kunlun 14 (M14). These findings could help us identify specific HB varieties in corresponding regions with advantages, thus providing a theoretical basis for cooking HB. Full article

Currants are highly valued nutritionally and are traditionally grown in the Czech Republic. This study investigated 15 cultivars of red, white, and black currants to better understand their positive sensory properties and their relationship to consumer preference. Red and white cultivars, in particular, have received little attention from this perspective. Sensory quality, primarily flavor, was evaluated in conjunction with volatile compound profiling to identify the sensorially superior cultivars. The results confirmed clear differences between black currants and red/white variants. Red and white currants, belonging to the same species (Ribes rubrum), exhibited similar volatile compound content and composition, as well as similar sensory characteristics, distinguishing them significantly from black currants (Ribes nigrum). The flavor of black currants, characterized by strong astringency and distinct blackcurrant notes, was generally perceived less favorably by the evaluators. A total of 54 volatile compounds were identified across the analyzed cultivars. Alcohols (contributing flowery and fruity aromas), aldehydes (grassy aromas), and esters (fruity aromas) were the most abundant in most cultivars. Using the odor activity value (OAV) concept, 15 of these compounds were identified as likely contributors to currant flavor (OAV ≥ 1). Principal component analysis (PCA) identified the top cultivars within each variant: ‘Victoria’ (white), ‘Rubigo’ (red), and ‘Demon’ (black). These are proposed for potential practical applications. Full article