Search Results (27)

Eucalyptus wood particleboard (EPB), commonly used in indoor decoration, releases volatile organic compounds (VOCs) that can adversely affect indoor air quality and human health. This study systematically examined the VOC emission characteristics of EPB using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). A total of 65 VOCs were identified, with medium-volatility organic compounds (MVOCs) accounting for 28 compounds, low-volatility organic compounds (LVOCs) for 26, and high-volatility organic compounds (HVOCs) for 11. Terpenoids dominated the VOCs, comprising 78.46%, followed by aldehydes (10.77%) and alkanes (7.69%). Key odorant compounds (KOCs) were identified using the relative odor activity value (ROAV), with hexanal (ROAV = 100) and o-cymene (ROAV = 76.90) emerging as the most significant contributors to the overall odor profile. Thermal post-treatment at temperatures of 50–60 °C for durations of 6–12 h was found to be an effective method for reducing the residual VOCs and KOCs in the EPB, leading to a marked decrease in the peak areas of key odorants. The findings suggest several strategies for minimizing VOC emissions and eliminating residual odor, including reducing the use of miscellaneous wood materials, controlling the production of o-cymene, and employing thermal post-treatment at moderate temperatures. These measures provide a promising approach to reducing VOC and odor emissions from EPB and similar composite wood products, thereby enhancing their suitability for indoor applications. This study innovatively establishes an evaluation system for VOC emission characteristics in wood-based panels based on the ROAV. It elucidates the contribution mechanisms of key odor-active substances (e.g., hexanal and pentanal) and presents a thermal post-treatment process for source control, achieving simultaneous VOCs and odor elimination. A ROAV-guided hierarchical management strategy is proposed, providing scientific guidelines for the industrial production of high-quality particleboards with ultralow emissions (TVOC < 50 μg/m³) and minimal odor intensity (OI < Grade 3). Full article

Spices are a part of modern and ancient cultures due to their recognized culinary and medicinal properties. Pepper is commonly used in many recipes; however, in the field of gastronomy, the term “pepper” usually refers to a group that includes several different spices, such as black pepper (Piper nigrum L.), cubeb pepper (Piper cubeba L.f.), long pepper (Piper longum L.), pink pepper (Schinus terebinthifolius Raddi), allspice (Pimenta dioica L. Merrill), and Japanese pepper (Zanthoxylum piperitum DC.). Despite the extensive study of the chemical characterization and medicinal and culinary properties of “pepper”, sensory analysis (color, aroma profile, odor profile, and chemesthesis) of these spices have not been completed. Therefore, the aim of this review was to identify the strengths, weaknesses, opportunities, and threats within the spice supply chain considering these six “peppers” to analyze their positive and negative aspects. Finally, we selected the most representative molecules and properties of spices referred to as “pepper” to expand the research focus and highlight their key aspects related to health and sensory science for future applications. In this sense, this review provides a new strategic guideline that will help us understand and assess the key internal and external factors of pepper, allowing them to be applied in different sectors with different approaches. Full article

Combinations of metal disinfectants (i.e., silver and copper) with chlorine in doses that meet the World Health Organization guidelines for drinking water operate synergistically to provide superior drinking water disinfection across a wide range of pathogens. Moreover, the combination of disinfectants allows for lower chlorine levels and a less objectionable taste and odor to the treated water (some people can taste or smell chlorine at concentrations as low as 300 μg/L). Towards chlorine-releasing materials for combination with silver- or copper-releasing materials in point-of-use water disinfection, N-chloramine containing polymer gels were developed and their potential for E. coli bacteria inactivation was assessed in deionized water that contained salts to simulate groundwater. Following the chlorination of gels containing chloramine precursors, these gels capably inactivated E. coli, achieving log₁₀ reductions—depending on the gel mass—ranging from 1.1 to 4.5. While chlorine released from the gels was not spectroscopically detected, free chlorine solutions inactivated E. coli in a concentration-dependent way, with 5 and 20 μg/L Cl₂ yielding log₁₀ reductions of 0.43 and 1.69, respectively, suggesting that low levels of chlorine, below both the limit of detection of spectroscopic assays (ca. 40 μg/L Cl₂) and levels known to create adverse taste and smell, are sufficient to inactivate bacteria. Unchlorinated gels or chlorinated control styrene gels (without chloramine precursor) did not inactivate bacteria, suggesting that disinfection did not come from the precursor or from chlorine trapped in the gels after chlorination. In addition, these gels were evaluated together with the MadiDrop (MD, a commercial silver-ceramic tablet) and a copper screen that release silver and copper disinfectants, respectively. Combinations of the gel and MD produced E. coli inactivation close to 2-log₁₀ reduction, with the combination, gels alone, and MD alone achieving 1.86-, 1.10-, and 0.69-log₁₀ reduction, respectively. When the gels were combined with the copper screen, however, neither an increase nor a decrease in bacterial reduction was observed compared to that achieved with the gels alone. The laboratory results in this study are promising and suggest the potential for chloramine-functionalized gels to serve as an alternative to existing commercial chlorine-based POU technologies and in combination with silver-based POU technologies. Full article

Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography–olfactometry (GC-O), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 74 compounds were successfully identified, of which 25 were classified as aroma-active compounds. RL75 and RL85 displayed similar aromatic profiles. RL55 was characterized by pleasant notes such as sweet, toasted hazelnut, and caramel. In contrast, RL25 was marked by undesirable odors including burnt notes, putrid, and sulfurous scents. This study is the first to identify key odorant compounds in coffee based on SCA roasting standards. Full article

Obesity, linked to chronic diseases, poses a global health challenge. While the role of the olfactory system in energy homeostasis is well-documented in rodents, its role in metabolism regulation and obesity in humans remains understudied. This review examines the interplay between olfactory function and metabolic alterations in human obesity and the effects of bariatric surgery on olfactory capabilities in humans. Adhering to PRISMA guidelines, a systematic review and meta-analysis was conducted, focusing exclusively on original human studies. From 51 articles, 14 were selected for the meta-analysis. It was found that variations in olfactory receptor genes influence the susceptibility to odors and predisposition to weight gain and poor eating habits. Bariatric surgery, particularly sleeve gastrectomy, shows significant improvements in olfactory function (SMD 2.37, 95% CI [0.96, 3.77], I = 92%, p = 0.001), especially regarding the olfactory threshold (SMD −1.65, 95% CI [−3.03, −0.27], I = 81%, p = 0.02). There is a bidirectional relationship between olfactory function and metabolism in humans. Bariatric surgery improves olfactory perception in obese patients, but it is still unclear if impacting the olfactory system directly affects eating behavior and the energy balance. However, these findings open novel avenues for future studies addressing the olfactory system as a novel target to alter systemic metabolism in humans. Full article

Olfactory dysfunction is a prevalent non-motor symptom in Parkinson’s disease (PD), affecting approximately 65–90% of subjects. PD patients may also report odor perception in the absence of any external source, often referred to as olfactory hallucinations (OHs) or phantosmia. This study aims to explore the current understanding of OHs in PD and offer a comprehensive overview of their prevalence and characteristics. We conducted a systematic search of the literature published on PubMed from inception to July 2023 regarding OHs in PD, following PRISMA guidelines. From the 2875 studies identified through database searching, 29 studies fulfilled the necessary criteria and underwent data extraction. The frequency of OHs in PD patients varies widely, ranging from 0.5% to 18.2%, with female prevalence ranging from 36% to 75% of the patients. Olfactory experiences may vary widely, ranging from pleasant scents to unpleasant odors. Several studies have indicated the concurrent presence of other types of hallucinations alongside phantosmia, especially visual and auditory hallucinations. OHs in PD are a type of hallucination that has been largely overlooked. To gain a deeper understanding of OHs in PD patients, the next crucial step should involve the development and validation of a dedicated questionnaire. Full article

To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5′-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were estimated using an electronic tongue and nose. The results showed that the fat and protein contents of ten peanut varieties changed significantly (p < 0.05), and may have been negatively correlated with those of the Taihua 6 variety—in particular, having the highest protein content and the lowest fat content. The amino acid contents of the peanuts were 20.08 g/100 g (Taihua 4)–27.18 g/100 g (Taihua 6). Taihua 6 also contained the highest bitter (10.41 g/100 g) and sweet (6.06 g/100 g) amino acids, and Taihua 10 had the highest monosodium glutamate-like amino acids (7.61 g/100 g). The content of 5′-nucleotides ranged from 0.08 mg/g (Taihua 9725) to 0.14 mg/g (Taihua 0122–601). Additionally, 5′-cytidylate monophosphate (5′-CMP) and 5′-adenosine monophosphate (5′-AMP) were the major 5′-nucleotides detected in the peanuts. A total of 42 kinds of volatile flavor compounds were detected, with both Taihua 4 and 6 showing the most (18 kinds) and the highest content being in Taihua 4 (7.46%). Both Taihua 9725 and 9922 exhibited the fewest kinds (nine kinds) of volatile components, and the lowest content was in Taihua 9725 (3.15%). Formic acid hexyl ester was the most abundant volatile substance in peanuts, and the highest level (3.63%) was detected in Taihua 7506. The electronic tongue and nose indicated that the greatest taste difference among the ten varieties of peanuts was mainly related to sourness, and Taihua 4 and Taihua 9922 had special taste characteristics. On the other hand, the greatest smell difference among the ten varieties of peanuts was mostly for methane and sulfur organic substances, and Taihua 0605-2 had a special and strong smell characteristic. In conclusion, the content and composition differences of the flavor substances of ten peanut varieties were responsible for their divergences in taste and smell. These results will provide guidelines for the further use (freshly consumed or processed) of these ten peanut varieties. Full article

Tomatoes (Lycopersicon esculentum) are the most valuable vegetable crop in the world. This study identified the morphological characteristics, vitamin content, etc., from 15 tomato varieties in total, that included five each from the three experimental types, during the commercial ripening period. The results showed that the hardness with peel and the moisture content of tasty tomatoes were 157.81% and 54.50%, and 3.16% and 1.90% lower than those of regular tomatoes and cherry tomatoes, respectively, while the soluble solids were 60.25% and 20.79% higher than those of the latter two types. In addition, the contents of vitamin C, lycopene, fructose, glucose, and total organic acids of tasty tomatoes were higher than those of regular tomatoes and cherry tomatoes. A total of 110 volatile compounds were detected in the 15 tomato varieties. The average volatile compound content of tasty tomatoes was 57.94% higher than that of regular tomatoes and 15.24% higher than that of cherry tomatoes. Twenty of the 34 characteristic tomato aroma components were identified in tasty tomatoes, with fruity and green being the main odor types. Ten characteristic aroma components in regular tomatoes were similar to those of tasty tomatoes; ten types of cherry tomatoes had floral and woody aromas as the main odor types. The flavor sensory score was significantly positively correlated with the content of soluble solids, fructose, glucose, citric acid, fumaric acid, and β-ionone (p < 0.01), and significantly negatively correlated with water content and firmness without peel. Regular, tasty, and cherry tomatoes were separated using principal component analysis, and the quality of tasty tomatoes was found to be better than cherry tomatoes, followed by regular tomatoes. These results provide valuable information for a comprehensive evaluation of fruit quality among tomato varieties to develop consumer guidelines. Full article

Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety. Full article

Drinking water treatment plants (DWTP) use chlorination as an oxidation stage in the first step of the processes used to eliminate the natural organic matter (NOM) responsible for the formation of 2-methylisoborneol (2-MIB) and Geosmin (GM), which produce odor and taste to the water. However, chlorination processes give rise to disinfectant toxic subproducts, such as trihalomethanes (THMs). In this work, a headspace solid-phase microextraction coupled with a gas chromatography/mass spectrometric method has been developed for the quality control of drinking water. 2-MIB, GM, and THMs at different stages of the drinking water treatment process were monitored. The method was validated following the Environmental Protection Agency guidelines. Neither carryover nor the matrix effect was observed. The performance of the method was satisfactory in terms of selectivity, repeatability, and accuracy and exhibited a linear concentration range of 0.8–50 µg/L for trichloromethane (TCM), 0.05–20 µg/L for bromodichloromethane, 0.01–20 µg/L for dibromochloromethane and tribromomethane, and 0.005–0.05 µg/L for GM and 2-MIB. The THMs concentration obtained for all the water samples was below the thresholds established by international organizations and, for 2-MIB and GM, were lower for their limit of quantification. The method was also applied to the adsorption kinetic study of TCM on granulated activated carbon, which is the main barrier to reducing the NOM in DWTP. Full article

The concepts of sustainability and vulnerability are complementary and closely linked; mitigating the vulnerability of the human environment/climate change can increase its resilience or sustainability. Climate change can increase existing vulnerabilities and deepen socioeconomic imbalances. Measures to reduce and adapt to the effects of climate change are needed in the livestock sector, as they can help reduce the damage caused by natural disasters and other effects of climate change. The future effects of climate change are a significant challenge for livestock managers, users of livestock products and other players, as they may face a number of problems, such as the qualitative and quantitative decline in cereals (feedstock), depletion of conventional sources of energy that provide the electricity and heat needed for animal husbandry, damage to animal shelters, changes in flood frequency and the effects of flooding on the process of spreading manure on land and unforeseen operating and maintenance costs. The adaptation of the intensive animal husbandry process to climate change is a complex process considering the variability of effects, physical vulnerability, degree of socioeconomic development of the entire analyzed area, natural adaptability, health services and disaster surveillance mechanisms. The purpose of this study is to help local authorities in the process of preparing for this transition in a way that takes into account not only socioeconomic factors but also the development constraints imposed by climate change. The studied area, Ciumeghiu–Avram Iancu, located in the southern part of Bihor County, Romania, has been designated as a disadvantaged area of socioeconomic development so that economic agents can apply for the financing of rural development projects with co-financing from European funds (up to 90%). The study presents an analysis of economic development (zootechnical activities) in the southern part of Bihor County, Romania in relation to the climatic vulnerability of the area. Knowing the changes induced in an area by climate change is still a challenge for any local community, and for a socioeconomically vulnerable area, such as the study area, it is important to have at hand studies that can indicate the directions and constraints of development in dictated by these changes. Through this study, we aimed to identify a correlation between the changes induced by climate change and the development capacity of livestock farms, as many economic agents have developed or are developing technical projects for the construction of animal farms in this area. This study is based on the requirements of European reference documents, standards and guidelines. Based on the data available at this time, the applied risk analysis methodology identified a moderate risk associated with increasing extreme temperatures, changes in average precipitation, increasing average temperature, availability of water/drought resources, floods, desertification and risks associated with soil erosion, and the risk of vegetation fires. The correlation of all these factors led us to the conclusion that the area allows for the strictly controlled development of new livestock farms based on plans for the development of territorial units in the area. These units must include desertified areas and define the areas for planting vegetal curtains that will both reduce the phenomenon of erosion and block the circulation of air masses with odor released from the activity of animal husbandry and manure management. The results of the analysis show that it is necessary to take into account the diverse nature of environmental evolution/climate change in different areas of economic development specific to a development area. Full article

Otitis is an ear inflammation characterized by an accumulation of polluted fluids in the ear, inflating the drum, causing ear pain, and draining the mucous membrane (pus) into the ear canal if the drum is perforated. Swimmer’s otitis, also known as acute external otitis, is a medical condition that frequently affects competitive swimmers. The risk factor analysis study was based on data obtained between May 2018 and May 2019 from four public swimming pools in Patras, Achaia. A checklist was created to evaluate the pools’ operational conditions, and it included information on the pools’ sanitation as well as swimming pool hygiene guidelines. In addition, a questionnaire was devised to collect data on pool swimmers’ use of the pools. Microbiological testing of the pool water was done ahead of time, and data on external otitis cases from hospitals was gathered. Based on this information, a risk factor analysis was conducted. Gender, weight, and age do not appear to have an impact on the number of otitis media cases that occur because of swimming in the pools. There is also no statistically significant link between episodes and the frequency of otitis events in locker rooms, restrooms, or swimming pools. The frequency with which swimmers utilize the pool, rather than the pool’s microbial burden, is the most significant determinant in otitis episodes. Furthermore, there is no statistically significant link between chlorine odor and otitis episodes. Additionally, several abnormalities in the ear or the child’s history do not appear to affect otitis episodes. More research is needed to determine whether infections are linked to microbial load or if other factors are responsible for the emergence of waterborne infections. Full article

The employment of canines in matters of law enforcement is due to their heightened olfactory senses, which helps in evaluating the presence of illicit substances. However, there have been instances where canines are signaling the presence of narcotics when they are not there. This study aimed to analyze how active odorants transport from one area to another. Direct Analysis in Real-Time coupled to a high-resolution mass spectrometer (DART-MS) was used to analyze, in real-time, the volatile organic compounds (VOCs) of two narcotic substances: cocaine and methamphetamine. This study found that the transfer of VOCs from these narcotics does occur. Methyl benzoate was detected at 39.3 ± 3.2 s after exposure from 3 meters away, whereas benzaldehyde was detected at 43.3 ± 0.6 s from the same distance. The guidelines used for canine certification should be revisited to account for these results to lower or eliminate unconfirmed alerts by canines. Full article

(1) Background: Halitosis is a frequent condition that affects a large part of the population. It is considered a “social stigma”, as it can determine a number of psychological and relationship consequences that affect people’s lives. The purpose of this review is to examine the role of psychological factors in the condition of self-perceived halitosis in adolescent subjects and adulthood. (2) Type of studies reviewed: We conducted, by the PRISMA (Preferred Reporting Items for Systematic Review and Meta-Analyses) guidelines, systematic research of the literature on PubMed and Scholar. The key terms used were halitosis, halitosis self-perception, psychological factors, breath odor and two terms related to socio-relational consequences (“Halitosis and Social Relationship” OR “Social Issue of Halitosis”). Initial research identified 3008 articles. As a result of the inclusion and exclusion criteria, the number of publications was reduced to 38. (3) Results: According to the literature examined, halitosis is a condition that is rarely self-perceived. In general, women have a greater ability to recognize it than men. Several factors can affect the perception of the dental condition, such as socioeconomic status, emotional state and body image. (4) Conclusion and practical implication: Self-perceived halitosis could have a significant impact on the patient’s quality of life. Among the most frequent consequences are found anxiety, reduced levels of self-esteem, misinterpretation of other people’s attitudes and embarrassment and relational discomfort that often result in social isolation. Full article

Bitumen-related production sites are facing increasing difficulties with nearby residents due to odor emissions. This parameter is still not regulated for these plants and little is known about the emissions that these plants have put into the atmosphere with the technologies available today. In this study, emission data from 47 Italian production plants were collected and analyzed to assess which values could describe the current situation in Italy. The results of the analysis showed that emissions are very variable, with odor concentration values between 200 to 37,000 ou_E/m³, but data have a normal distribution. The mean value of the stack odor concentration was found to be 2424 ou_E/m³. It was also possible to calculate emission factors of the plants, such as odor emission rate (OER), which represents the quantity of odor emitted per unit of time, and is expressed in odor units per second (ou_E∙s⁻¹) and odor emission factor (OEF) per ton of product, expressed in ou_E/t. The values obtained were 7.1 × 10⁴ ou_E/s and 1.4 × 10⁶ ou_E/t. respectively. These data could provide a starting point for the definition of shared values among various stakeholders for the definition of regional guidelines for the emissions of these plants, in order to adjust available technologies towards emission parameters that are protective of the surrounding environment. Full article