Search Results (297)

A sustainable way to recycle used tires and improve the functionality of asphalt pavements is through the use of crumb rubber modified asphalt (CRMA). However, its application during high-temperature construction raises environmental and occupational health concerns due to the release of significant quantities of odorous and potentially harmful gases. Therefore, this study selected α-Amyl cinnamic aldehyde (ACA) as a deodorant and added it to CRMA at proportions of 0.5%, 1.0%, 1.5%, and 2.0% to prepare DCRMA. A number of common tests, such as softening point, ductility, penetration, Brookfield rotational viscosity, and segregation analysis, were used to evaluate the basic characteristics of the modified asphalt. A self-developed asphalt fume monitoring device was used to quantitatively analyze the changes in VOCs, H₂S gas concentration, and solid particle content in the asphalt fumes to assess the deodorization effect of ACA on CRMA. Furthermore, the deodorization mechanism of ACA on CRMA was explored in depth using microscopic methods, such as fluorescence microscopy (FM) and Fourier transform infrared spectroscopy (FTIR). The findings demonstrated that ACA can increase the softening point and viscosity of CRMA while decreasing its penetration and ductility. The storage stability was optimal at a 1.0% ACA addition. Additionally, as the ACA content increased, the concentrations of VOCs, H₂S gas, and solid particles in the asphalt fumes continued to decrease. FM results indicated that when the ACA content did not exceed 1.0%, it promoted the swelling degree of CR in the asphalt. FTIR results showed that ACA can reduce the characteristic peak intensity of CRMA. This study offers important technical references and practical support for the environmentally friendly use of CRMA. Full article

Accurate and physiologically relevant in vitro models are needed to predict nutrient digestibility and hindgut fermentation in pigs, as conventional in vivo trials are resource-intensive and raise animal welfare concerns. This study evaluated and compared the predictive performance of three in vitro digestion approaches—shaking (S), dialysis (D), and a combined shaking plus dialysis (SD) method—for estimating in vivo apparent total tract digestibility (ATTD) and fermentation characteristics across weaning, growing, and finishing pigs. Commercial diets were subjected to simulated gastric and small-intestinal digestion using S, D, or SD, followed by fecal inoculation to model hindgut fermentation for 12 and 48 h. During the gastrointestinal phase, crude protein digestibility was highest with D (>75%), intermediate with SD, and lowest with S (50–60%), indicating that product removal by dialysis mitigated enzyme inhibition from metabolite accumulation. After 48 h of fermentation, all methods showed strong linear correlations with in vivo ATTD (r > 0.93), but only D achieved high absolute agreement (Lin’s CCC > 0.95 for dry matter and crude protein). Moreover, D and SD at 48 h closely reflected in vivo fecal profiles of skatole, indole, and microbial enzyme activities, with D at 12 h showing an especially strong correlation for protease (r = 0.98). While D provided the most precise predictions of absolute values, the SD method offered an optimal balance between physiological relevance and operational efficiency, supporting its use as a robust, high-throughput platform for porcine feed evaluation and fecal nitrogenous odorant prediction. Full article

Wood products made from Manchurian ash are widely used as furniture and decorations, particularly waterborne-coated Manchurian ash (Fraxinus mandshurica Rupr.). However, while waterborne coatings offer less air pollution, their odor emission dynamics under different environmental conditions remain poorly understood. To address these gaps, this study systematically analyzed 28-day volatile organic compounds (VOCs) and very volatile organic compounds (VVOCs) release profiles under controlled temperature, relative humidity, and air exchange rate-to-loading factor ratios (AER/Ls), using thermal desorption–gas chromatography–mass spectrometry/olfactometry (TD-GC-MS/O). Eighteen key odor-active compounds (OACs) were identified, comprising 11 wood-derived and seven coating components, exhibiting eight odor attributes: disinfectant-like, aromatic, tobacco-like, unpleasant, vinegar-like, flowery, sweety, and alcohol-like. The dominant attributes were disinfectant-like and aromatic. The results showed that temperature accelerated release rates and shortened equilibrium time, while increasing concentrations and odor intensity. Relative humidity prolonged equilibrium, with stage-dependent concentration effects, yet consistent odor intensity rise. Higher AER/L reduced equilibrium time and concentrations through dilution-dominated dynamics despite accelerated release rates from increased pressure differentials. These findings indicated that synergistic high-temperature (40 °C)/high-humidity (60% RH) conditions accelerate odorant emission, while optimized ventilation (AER/L 0.5 m³·m⁻²·h⁻¹) ensures effective mitigation. The findings will inform strategies to reduce odor impact and advance eco-efficient finishing technologies for wood products. Full article

Background: Aging is characterized by a decrease in olfactory, attentional, memory, language, and visuospatial/executive abilities. In this context, our study aimed to evaluate the potential effects of Rosmarinus officinalis L. (rosemary) and Carum carvi L. (caraway) essential oils (EOs) on aging. First, we assessed, in 402 participants, the age-related changes in olfactory functions (odor threshold, discrimination, and identification), gustatory perceptions (sweet, sour, salty, and bitter taste), cognitive functions (focusing on attention, memory, language, and visuospatial/executive functions), and their possible correlations with aging. To achieve this, olfactory function, gustatory perception, and cognitive abilities were evaluated in healthy participants across different age groups. Then, to evaluate the age-related decrease in trigeminal function (59 participants), we used rosemary and caraway EOs that contain carvone, limonene, and 1,8-cineole, all of which are considered typical trigeminal stimuli. Methods: Olfactory function was assessed with the Sniffin’ Sticks test, gustatory function by the Taste Strips test, and rosemary and caraway EOs by the ratings of odor pleasantness, intensity, and familiarity using a labeled hedonic Likert-type scale. Results: Olfactory function could be a potential early indicator of attentional, memory, language, and visuospatial/executive dysfunctions. Our data indicated that rosemary and caraway EOs were perceived without any significant decrease in odor pleasantness, intensity, and familiarity ratings in relation to aging. Conclusion: Our results suggest the potential bioactive effects of rosemary and caraway natural EOs as a new strategy to promote healthy aging. Full article

In vitro fecal inoculation coupled with gas chromatography–mass spectrometry (GC-MS) has been used for evaluating fecal deodorants. However, high cost and complex data interpretation limit its routine application. An electronic nose (eNose) offers a rapid, cost-effective alternative. This study aimed to evaluate the eNose as a screening tool for fecal odor compared with solid-phase microextraction gas chromatography–mass spectrometry (SPME GC-MS) and to examine the in vitro effects of fecal deodorant supplements on fecal odor profiles. Feces from ten healthy cats were serially diluted (1:1 to 1:8) and analyzed using both instruments. Four dietary supplements—Yucca schidigera extract (YSE), Quillaja saponaria extract (QSE), fructooligosaccharides (FOS), and oat beta-glucans (OBG)—were tested at concentrations of 0.0, 0.2, 0.4, and 0.8 g/100 mL. The eNose showed comparable performance to GC-MS in discriminating among sample dilutions. In vitro fermentation showed that FOS and OBG significantly increased volatile fatty acid (VFA)-related sensor responses while signals linked to ammonia and sulfur compounds were reduced. QSE had minimal effect, whereas YSE produced moderate changes. The total sensor response intensities did not differ between treatments. These findings indicate that prebiotic supplements exert stronger effects than saponin-based supplements and highlight the potential of eNoses with in vitro fermentation for rapid screening of fecal deodorants. Full article

Strawberries are a very fresh product, but they pose food safety concerns. In the present work, the conservative effect of Neutral Electrolyzed Water (NEW) on strawberries was evaluated on contaminated berries with Salmonella Typhimurium ATCC 13311 and Escherichia coli O157:H7. In addition, the treated fruit underwent physicochemical analysis, evaluating color, pH, titrable acidity, reducing sugar, soluble solids, total phenolic compounds, and vitamin C content. The effects of NEW on strawberries were compared with those caused after treatment with NaClO and saline solutions; all evaluated solutions were applied by spraying. Subsequently, sensory analysis was performed to identify differences between treatments. NEW and NaClO showed similar in vitro bactericidal effects against E. coli, and for Salmonella Typhimurium, NEW and NaClO decreased their counts to 9.3 log CFU/mL and 5.16 log CFU/mL, respectively. When both solutions were sprayed on contaminated strawberries, S. Typhimurium counts were decreased to 1.9 log CFU/mL and 1.29 log CFU/mL with NEW and NaClO, respectively, and the E. coli counts were 2.12 log CFU/mL and 1.31 log CFU/mL, respectively. This work includes physicochemical properties of treated strawberries and a sensory study to identify how treatments affect fruit characteristics. The physicochemical properties of the treated strawberries were not affected statistically significantly. Sensory analysis revealed that although oxidizing sanitizers (NEW or NaClO) modified the overall sensory profile of strawberries, NEW-treated samples preserved key desirable attributes such as uniform appearance, fresh odor intensity, and characteristic strawberry flavor, without generating pronounced off-odors or unacceptable taste alterations. These results indicate that NEW is a promising postharvest sanitizing alternative capable of ensuring microbial safety while maintaining sensory quality relevant to consumer acceptance. Full article

For the appropriate evaluation of environmental odours, it is necessary to develop a reliable odour measurement scale. Odour intensity is one of the main odour characterisation parameters and a remarkably common and important sensory indicator of environmental odours. In this study, the odour intensity level between two and four of the six-point odour intensity scale was focused on, and odour intensity reference solutions of representative odorants for environmental odour evaluation were developed. As a result, propionic acid, propylamine, ethyl acetate, and isobutyraldehyde were selected as representative odorants, and three concentration steps of each odorant were determined to cover the odour intensity of two, three, and four of the six-point odour intensity scale. These reference odour solutions will be applicable to the training of inexperienced panel members and reliable on-site investigations of environmental odours. Full article

Consumer demand is growing for traceable, high-quality Cinnamomum cassia with defined sensory attributes. However, research linking cultivar morphology to these specific flavor signatures remains scarce. This study elucidated the relationships between phenotypic traits, volatile constituents, and key aroma characteristics of three C. cassia cultivars (Xijiang [XJ], Dongxing [DX], and Qinghua [QH]) using phenotypic evaluation, headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS), and a combination of relative odor activity value and principal component analysis (rOAV-PCA). XJ exhibited an intensely spicy aroma, attributable to its high trans-cinnamaldehyde content (718.76 ± 60.08 mg/g). In contrast, DX showed the highest δ-cadinene level (44.86 ± 4.48 mg/g) and a complex spicy–woody–sweet profile, shaped by sesquiterpenes such as α-humulene, α-copaene, caryophyllene, and β-caryophyllene. QH displayed both a high volatile oil yield (2.57 ± 0.28%) and a distinct herbal–woody character, primarily contributed by δ-cadinene and α-muurolene. This study constructed an integrated phenotype–chemistry–sensory map for C. cassia cultivars, facilitating cultivar discrimination, supporting flavor quality management, and enabling marker-assisted breeding for desirable aroma profiles. Full article

Urban point source pollution has been effectively controlled in recent years; however, rainfall-driven non-point source (NPS) pollution has become a major contributor to the deterioration of urban water environments. This study focuses on the plain river network region of Wuxi City in the Taihu Basin, China. By integrating field monitoring with coupled model simulations, this study upscaled results from the experimental plot to the urban-scale river network, enabling analysis of the full processes of pollutant inflow and transport and evaluation of the role of rainfall in regulating these dynamics. Field monitoring in the experimental plot demonstrated a strong correlation between the temporal dynamics of NPS pollutant inflows and rainfall characteristics. Further analysis using model simulations in the river network area revealed that rainfall, maximum 1 h rainfall, and rainfall duration were identified as the primary drivers of pollutant inflows, while early drought duration, rainfall intensity, and variance between rainfall per unit time exerted non-linear effects. Specifically, when early drought duration was approximately 6–7 days or when rainfall intensity ranged from 2.1 to 2.6 mm/h, riverine nitrogen (N) and phosphorus (P) concentrations and pollutant loadings reached their peaks. In addition, when the deviation of unit-time rainfall from the event mean was between 1.8 and 2 mm, the duration of increase in pollutants entering the river was the longest. This study provides quantitative evidence highlighting the influence of rainfall characteristics on nitrogen and phosphorus dynamics in plain river network urban rivers. The findings offer valuable insights into the remediation of urban black-odor water bodies. Full article

Monitoring soil contamination from petroleum products is vital for protecting human health and the environment. In forestry, hydraulic oil spills frequently result from leaks in equipment such as harvesters. This study evaluates a custom-built, inexpensive electronic nose, equipped with a Figaro TGS gas sensor array, for discriminating between pristine and contaminated soil samples. Two oil types and three pollution intensities were analyzed. The constructed electronic nose applied two sensor operation modes: (i) response to change of sensor operation condition from clean air to target odors and (ii) response to sensor heater temperature modulation. Classification was performed using Random Forest and Support Vector Machine (SVM) algorithms, and Linear Discriminant Analysis (LDA) was used to explore multidimensional data patterns. The sensor heater temperature modulation mode provided superior classification performance. Measurements at room temperature achieved an accuracy of 97%, clearly outperforming measurements on samples heated to 60 °C (75%). While the system successfully identified biodegradable oil contamination, standard mineral oil was more challenging to detect. Among the sensors tested, TGS 2602 was the most effective. These findings indicate that portable electronic noses can provide a statistically robust and cost-effective tool for assessing the severity of soil pollution. Full article

The occurrence of unpleasant odors during the storage of shucked oysters shipped in brine is considered a critical issue in the improvement of oyster quality. This study focused on the storage temperature as a strategy to control odor development and assessed storage conditions at different temperatures. Analyses focused on the bacteria (total viable count and bacterial flora), biochemical induces (pH and total volatile basic nitrogen), and odor (sensory evaluation and volatile organic compounds) of oyster meat and brine. In sensory evaluation and odor sensor measurements, odor intensity remained unchanged at 0 °C but increased significantly at 3 °C. Odor generation was confirmed to be decreased at low temperatures. In addition, compared to 3 °C storage, 0 °C storage effectively suppressed the increase in viable bacterial count, the production of volatile organic compounds, the production of trimethylamine, and the decrease in pH. In particular, the proliferation of Psychrilyobacter and Psychromonas and the production of 1-propanol and short-chain fatty acids were significantly inhibited. In oyster meat, aldehyde production was significantly suppressed at 0 °C. Furthermore, total volatile basic nitrogen levels were also lower than those at 3 °C. Therefore, even a slight temperature difference contributes to improved quality, suggesting that temperature management during storage plays a crucial role in quality changes. Full article

Apple aroma is an important factor influencing consumers’ preferences. To understand the overall flavor characteristics of apples (Ruixue, Liangzhi, Grystal Fuji, and Guifei), volatile compounds and aroma profiles were investigated by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with stir bar sorptive extraction (SBSE) and gas chromatography–mass spectrometry (GC-MS). The results showed that a total of 56 aroma compounds were identified by SBSE-GC-MS, and 39 aroma-active compounds were screened out using aroma intensity (AI) and odor activity value (OAV). Aroma recombination experiments showed enhanced ‘fruity’ and ‘sweet’ notes, whereas ‘floral’, ‘woody’, and ‘green’ aromas were weaker compared to the Crystal Fuji sample. Additionally, GC-IMS coupled with principal component analysis (PCA) was used to distinguish the apple samples, and partial least squares regression (PLSR) was applied to explore the correlation between sensory attributes and characteristic aroma compounds. The results indicated that Crystal Fuji exhibited the greatest correlation with the “woody” attribute, and Ruixue was highly correlated with “fruity”, “green”, and “sour” attributes, while butanoic acid, β-damascenone, butyl acetate, pentyl acetate, furfuryl alcohol, γ-decalactone, and vanillin had a significant impact on the “flower” and “sweet” attributes of Guifei. This study clarified the characteristic aroma composition of the four apple cultivars, providing data support for apple flavor quality evaluation and cultivar optimization. Full article

Brief treatment of a bottled young dry red wine with low-intensity natural emissions in the mid-infrared and far-infrared/near-microwave regions of the electromagnetic spectrum resulted in moderate changes in the concentrations of certain odorants in the wine headspace (vapor), as shown by headspace–solid-phase microextraction–gas chromatography/mass spectrometry (HS-SPME-GC/MS). The headspace levels of certain long-chain ethyl carboxylate esters and methyl salicylate were somewhat enhanced, whereas those of certain aromatic monohydric alcohols, a succinate ester, and oak lactone were somewhat depleted. A tentative explanation of these results is offered whereby waveform treatment results in general re-organization of non-covalent associations of both odorant (volatile) and non-volatile components in wine, leading to the preferential extra release of certain odorants into the headspace (vapor phase) and preferential increased trapping of certain other odorants in wine (liquid phase). Full article

The quality of cow’s milk is critical for human nutrition; thus, it is important to develop rapid, sensitive, and cost-effective methods to monitor milk quality. Volatile Organic Compounds (VOCs) from milk are odorant molecules that can be used as key indicators of milk quality, since their presence is influenced by important factors such as animal metabolism, animal diet, and farming practices. In this work, we used the porcine odorant-binding protein (pOBP) and the bovine odorant-binding protein (bOBP) as molecular recognition elements (MREs) of an innovative fluorescence biosensor to detect the presence of odorant molecules in (a) milk produced by intensive livestock farming and (b) milk produced by extensive livestock farming. For biosensors, it is important to use proteins that are stable under operative conditions; therefore, we used fluorescence spectroscopy for a biophysical characterization of the pOBP and of the bOBP at different temperatures. The proposed biosensor employs a system to capture the odorant molecules from milk, which are then transferred to a liquid phase for quantitative and qualitative analyses. The binding of the odorant molecules to the OBPs triggers a Förster Resonance Energy Transfer (FRET) signal, allowing for real-time VOC quantification. The performance of the assays was evaluated by Headspace Solid-Phase Microextraction coupled with Gas Chromatography–Mass Spectrometry (HS-SPME/GC-MS) experiments. The experimental approach used for the development of the biosensor demonstrated high sensitivity and specificity, enabling the differentiation of milk from intensive and extensive farming systems. The results indicate the potential of this method for the real-time monitoring of VOCs in milk samples for food traceability and quality control. Full article

This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein content of 68%, exhibited an interesting foaming capacity (200%) compared to EW, which had comparable foaming stability. The physico-chemical properties of the final products indicated that the FPC marshmallow (FPCM) had a higher density (0.519 g/mL), lower moisture (17.337%), and a water activity within the recommended range for this type of product. The FPCM had the highest hardness and elasticity values but the lowest cohesiveness and adhesiveness. Scanning electron microscopy showed that the FPCM structure is similar to that of the EW marshmallow (EWM). In front-face fluorescence spectroscopy measurements, the FPCM exhibited higher emission intensity for tryptophan with a maximum at 382 nm and vitamin A with a maximum located around 338 nm. FTIR analysis presented higher peaks at 850, 918, and 1034 cm⁻¹ for the EWM compared to the FPCM. In a hedonic evaluation, the majority of descriptors (hardness, odor, and general acceptability) showed similar scores for both formulations. All results demonstrated the success of the total substitution of egg white by FPC in the marshmallow formulation. Full article