Search Results (68)

The cosmetic industry is constantly evolving to create new formulations that offer controlled and specific release of active ingredients, as well as greater penetration, duration and stability of the resulting products. To fulfil all these objectives, the use of cyclodextrins in different cosmetic formulations is being considered. CDs are cyclic oligosaccharides with a hydrophilic outer surface and an inner cavity able to encapsulate hydrophobic molecules. This property can be used to form complexes with hydrophobic molecules and solubilise them in aqueous matrices, such as creams or gels. This review analyses the main advantages that these agents provide in cosmetic products, such as protection, administration and controlled release of bioactive ingredients, improved water solubility, reduced fragrance volatility, masking off unpleasant odours, modification of the physicochemical properties of formulations or prevention of ingredient side effects, among others. Formulations of lotions, sunscreens, deodorants, gels or perfumes containing CDs are already on the market, and new ones are being developed. Moreover, the regulations concerning their use, the types of cyclodextrins allowed and the mechanism required to produce CD-guest inclusion complexes are reviewed. Likewise, the use of CDs alone or encapsulating other compounds makes them an extremely versatile nanomaterial for dermofacial and cosmetic formulations. Full article

Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study, using the GC/MS method, the aroma profiles of two consecutive vintages of Cabernet Sauvignon wine and samples aged for 12 months in different vessels were determined. Besides the stainless steel tanks, Excellence barrels with medium, medium plus, and medium long toasting, and Premium barrels with medium toasting were used. A total of 48 aroma compounds were identified, and their odour activity value (OAV ≥ 1) was calculated. According to it, 10 key compounds were selected: β-damascenone, ethyl octanoate, ethyl vanillate, ethyl cinnamate, lauric acid, linalool, hotrienol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. The results showed that wooden barrels have a greater impact on wine aroma during ageing, compared to stainless steel tanks. The initial wine aroma and key compounds with fruity, floral, and fatty notes were most preserved in the stainless steel tank. The study highlights that controlled selection of barrel type (grain density) and toasting method can significantly modulate the aromatic complexity of Cabernet Sauvignon wines. Toasted barrels resulted in an increase in smoky and woody notes (volatile phenols and lactones), and a decrease in fruity and floral notes (β-damascenone, 2-phenylethanol, hotrienol, linalool, etc.). These findings could provide practical guidelines for winemakers for optimising ageing strategies and contributing new insights into the impact of wine vessels on aroma development and sensory perception. Full article

Sensory heritage encompasses culturally valued practices, rituals, and everyday activities experienced through the senses. While sight often dominates, hearing and smelling are generally more immersive and pervasive. Soundscape research is a well-established field within urban studies; however, smellscape remains insufficiently recognised. This study is part of Multimodal Hong Kong, a project aimed at documenting sensory cultural heritage across the city by capturing the complex interplay between soundscape, smellscape, urban experiences, everyday activities, and memory. We investigated the multisensory environment at Wong Tai Sin Temple through acoustic measurements and perceptual ratings of soundscape and smellscape across 197 locations within and around the site. Additionally, semi-structured interviews were conducted with visitors (N = 54, 15,015 words of transcript), which were analysed using content analysis and natural language processing. The results indicate that elevated noise levels mainly arise from human voices and pipe music within the temple compound, as well as traffic noise in the surrounding area. The smell of incense dominates near the temple altars, whereas natural, grassy odours prevail in the adjacent park. Interview responses confirm that incense burning constitutes a traditional religious practice forming a distinctive olfactory marker for Chinese temples, but it is also perceived as having adverse health implications. This study contributes to the growing body of sensory heritage research, underscoring the importance of both soundscape and smellscape in fostering culturally inclusive, vibrant, and sustainable urban environments. Full article

The influence of different Saccharomyces cerevisiae (Sc) strains and hop varieties on the physical, chemical and sensory properties of beer was investigated. ISE77, an oenological Sc strain screened for the IRC7 gene and β-lyase activity, and a commercial yeast, as a control, were experimented with two hops (dry hopping), Mosaic^® (M) and Hallertau Mittelfrüh (HM). Both hop variety and yeast strain exerted a considerable influence on the organoleptic profile of the beer. Samples with M hops exhibited elevated levels of specific volatile compounds (e.g., limonene and linalool). ISE77 generated higher levels of esters, irrespective of the hop variety employed, imparting fruity and floral characteristics. Moreover, the beers fermented with ISE77 showed herbal and spicy notes. Regardless of the hop variety, samples brewed with the control yeast showed higher honey and caramel note levels. Beers fermented with ISE77 and HM exhibited remarkable similarities to those produced with ISE77 and M, particularly for some odour attributes (citrus, exotic fruits, and aromatic herbs). These attributes were more intense than in beers fermented with the control yeast and HM. This study demonstrated the potential of oenological Sc strains to achieve innovative brewing outcomes when combined with selected hops. Full article

This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value (ROAV) and partial least squares discriminant analysis (PLS-DA). Sensory analysis indicated that peppers were characterised by green, citrus, minty, sweet, woody, and peppery numbing aroma attributes. E-nose revealed the greatest aroma difference in peppers occurred between the early and late optimum harvest stages. GC-IMS identified 71 volatile compounds, with esters being the most abundant. Six key compounds identified were crucial for distinguishing peppers harvested at different times. Findings provided a valuable contribution to decide the optimal harvest window for Hui Li red Sichuan peppers, maximising their applications in the seasoning industry. Full article

Background: In response to the growing demand for the real-time, in-field characterization of odorous anthropogenic emissions, this study develops and uses a MEMS-based micropacked thermal desorption Gas Chromatography system coupled with a PhotoIonization Detector (GC/PID) for Hot Mix Asphalt (HMA) plant emissions. Methods: The innovative portable device, Pyxis GC, enables the high-sensitivity profiling of Volatile Organic Compounds (VOCs), particularly aldehydes and ketones, with sub-ppb detection limits using ambient air as the carrier gas. A comprehensive experimental design optimized the preconcentration parameters, resulting in an efficient, green analytical method evaluated via the Green Analytical Procedure Index (GAPI). Sorbent comparison showed quinoxaline-bridged cavitands outperform the conventional materials. Results and conclusions: The method was successfully deployed on site for source-specific sampling at an HMA plant, generating robust emission fingerprints. To assess environmental impact, a Generalized Additive Model (GAM) was developed, incorporating the process temperature and Sum of Odour Activity Values (SOAV) to predict odour concentrations. The model revealed a significant non-linear influence of temperature on emissions and validated its predictive capability despite the limited sample size. This integrated analytical–statistical approach demonstrates the utility of MEMS technology for real-time air quality assessment and odour dispersion modelling, offering a powerful tool for environmental monitoring and regulatory compliance. Full article

The final stage of green waste treatment typically occurs in composting plants, where waste is biologically stabilised through the activity of microorganisms. The composting process is accompanied by the emission of volatile organic compounds responsible for odour perception. Such nuisance odours are commonly regarded as atmospheric air pollutants and are subject to monitoring and legal regulation. Olfactometry remains the standard method for quantifying odours. Unfortunately, due to its dependence on human evaluators, it is often regarded as both labour-intensive and costly. Electronic noses are an emerging measurement method that could be used for such applications. This manuscript reports experimental measurements that were carried out at a composting facility specialising in the processing of biodegradable materials. VOC concentration was measured by the TSI OmniTrak™ Solution. The efficiency of the deodourisation process was evaluated by means of field olfactometry. A gas sensor array of a PEN3 electronic nose was used for the on-site measurements of emitted gas characteristics. A strong correlation between measurements by the three distinct techniques was confirmed. Three different phases of the composting process could be distinguished in the collected results. Full article

Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), LSB, LSC, LSD, and LSE (late harvest)) along the 24 solar terms in the traditional Chinese lunar calendar. Apart from evaluating their physicochemical and volatile profiles, the growth characteristics, polyphenol and flavonoid contents, antioxidant properties, and free amino acid and other nutrient concentrations in these peppers were also analysed. Results showed that the moisture content, weight, and shape of Sichuan peppers improved progressively, peaking at the LSE harvest period. Throughout maturation, the energy content of the Sichuan pepper remained stable. Polyphenols and flavonoids, indicators of antioxidant capacity, increased in later harvest periods. A total of 18 amino acids were detected in Sichuan pepper. Proline was the most abundant amino acid, followed by serine, arginine, and glutamic acid, accounting for 83% of the total amino acids. Based on the taste threshold values of amino acids, a taste activity value (TAV) analysis of the amino acids was conducted. The TAV analysis of arginine and glutamic acid were greater than 1, indicating their significant contribution to the bitterness and umami taste, respectively. Through the principal component analysis of the electronic tongue, it was found that Sichuan pepper picked in late July (LSA stage) had a significant difference from that picked in September (LSD and LSE stages), while the difference in taste characteristics between Sichuan pepper in early September and late September was relatively small. Terpenes were the primary volatile compounds, and the number of compounds increased as the harvest period was delayed. PLS-DA analysis revealed that D-limonene had the highest VIP value, indicating its significant contribution to the overall odour of Sichuan pepper, and thus can serve as an indicator for assessing the maturity of Sichuan pepper. This study offers valuable insights for optimising the harvesting period of Sichuan pepper and serves as a theoretical reference for enhancing the development of the seasoning industry. Full article

Volatile plant compounds are essential for host plant selection by herbivores and particularly important for the behaviour of parasitoids seeking larvae in which to lay eggs. Headspace extracts were collected from intact plants of four Brassica oleracea genotypes, as well as from plants damaged by larvae of Mamestra brassicae or Pieris rapae. In total, 52 volatiles present in the headspaces of four genotypes were selected for multivariate analyses. The most abundant groups of volatiles were terpenes and esters, represented by 20 and 14 compounds, respectively. The qualitative and quantitative differences in odour profiles between the four genotypes were sufficient to differentiate between groups using multivariate analysis techniques. The most distinct volatile blends originated from curly kale, followed by cabbage, cauliflower and broccoli. Multivariate analysis revealed that genotypes affected the composition of the volatile blends to a large extent compared to the herbivore damage by the different species tested. In curly kale, broccoli and cauliflower, the differences in odour bouquets were more expressed between plants with and without active feeding, independent of the herbivore identity, while in cabbage, larger differences were observed between odour profiles with different herbivore feedings, independent of whether the herbivore was present or removed. Full article

Fruit wine is favoured by consumers because of its low alcohol content and unique taste, but there are few studies on apricot wine. In order to explore the quality of apricot wine obtained by fermentation of different varieties of apricots and the typical volatile substances in apricot wine, and to find apricot varieties that can brew better quality apricot wine, the gas chromatography-mass spectrometry (GC-MS) method was used to detect Jinkaite, Katy, Jintaiyang apricots and brewed apricot wine, and the correlation and difference of key odour substances were analyzed. A total of 25 aroma components in 6 categories were detected in the 3 varieties of apricots. Among the components, esters account for the largest proportion at 14 types, followed by both ketones and alcohols at 5 types. Compared with the original juice, the types of volatile substances in fermented apricot wine increased significantly. After aroma component analysis, 42, 36 and 38 odour components were screened out in Jinkaite wine, Kate wine and Jintaiyang wine. They were mainly composed of alcohols and esters. Among the three varieties, the total content of aroma components in “Katy” wine was the highest (114.09 mg·L⁻¹), followed by Jinkaite wine (112.17 mg·L⁻¹), and the total content of aroma components in Jintaiyang wine was lower (108.72 mg·L⁻¹). The following substances were the most important aromatically active compounds identified, and they had low olfactory thresholds: linalool (25 μg·L⁻¹), β-ionone (0.007 μg·L⁻¹), ethyl caprylate (12.87 μg·L⁻¹), methyl caprate (6 μg·L⁻¹), which has a larger OAV value and strongly influences the aroma characteristics. Multi-factor analysis showed that compared with other varieties of apricot wine, the highest score of Kinkate apricot wine is 89 points, which is golden yellow, showing rich floral and fruity aromas, soft and full body, good stability and strong typicality. Jinkaite apricot, as an early-maturing and excellent new variety selected from the natural hybrid seedlings of Katy apricot, can be used as a high-quality new wine-making raw material. The aroma components and content of apricot wine made from different varieties of apricots showed significant differences, which provided an important basis for the selection of raw materials for deep processing of apricots. The research and development of apricot wine products can not only solve the problem of deep processing of apricots, but also conform to the current development trend of the wine market and have a good market prospect. Full article

Nutritional supplements are often characterised by unpleasant tastes or aftertastes, primarily due to the presence of vitamins, minerals, and amino acids as active compounds. These taste defects can be masked by sweeteners or specific flavourings. However, the development of such strategies requires a thorough understanding of the sensory characteristics of nutritional supplements. In the present study, the sensory properties of four effervescent nutritional supplements, differing in composition, were evaluated using Quantitative Descriptive Analysis (QDA) across three modalities: orthonasal and retronasal odour perception, as well as aftertaste and aroma persistence. Bitterness, astringency, and metallic sensations were found to be responsible for the negative sensory attributes of the products in solution. The addition of flavouring agents was found to have either a positive or negative effect on the taste characteristics of the supplements. Indeed, certain fruity notes enhanced sweet and sour sensations and were found to mask negative sensory perceptions, although this effect varied depending both on the nature of the nutritional supplement and on the QDA modalities, mainly due to the oral process progressing. A better understanding of these perceptual interactions could provide a solution for masking strategies, potentially reducing the use of additives that can be expensive and detrimental to health. Full article

The present work compares the physical–chemical, organoleptic and antioxidant characteristics of breadsticks (Bs) prepared in the traditional way (BCs) with extra virgin olive oil (EVOO), and with mace (BMs), ginger (BGs) and turmeric (BTs) flavoured olive oil (FOO). Breadsticks’ water activity (a_w), pH, moisture content (U.R.), total phenol (TPC) and total flavonoid (TFC) content, colorimetric analysis and texture and sensory analysis were used to evaluate the impact of the new recipes on consumer acceptance. The radical scavenging activity was also assessed by using 1,1-diphenyl-2-picryl hydrazine (DPPH) and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS). The use of FOO influenced breadsticks’ colour with reference to the BG and BT enriched breadsticks, and some variability in free acidity values emerged from the comparison between EVOO and FOO. As expected, peroxide values increased in all enriched breadsticks. Moreover, all flavoured breadsticks were more resistant to lipid oxidation than BCs with an IP value of 92.44, 91.26 and 60.07 h, respectively, for BMs, BGs and BTs. The cooking process of the breadsticks at 180 °C for 25 min did not significantly impact the content of bioactive compounds. BMs showed the highest TPC and TFC with values of 996.32 and 534.41 mg/kg, respectively. Moreover, BMs showed the highest DPPH radical scavenging potential with a value of 393.91 µM TEAC/100 g extract, whereas BGs showed the highest ABTS radical scavenging activity (160.13 µM TEAC/100 g extract). Sensory quantitative descriptive analysis showed the most interesting parameters to be the intensity of toasting for BGs and the intensity of spiciness in BMs. Furthermore, BGs and BTs were found to have a slightly more pungent odour. From the texture assessment, the BC was the crumbliest breadstick, while greater crunchiness was found in the BG and BM samples. Full article

The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil’s composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic parameters, fatty acids, phenolic and volatile composition, antioxidant activity, pigments, and sensory attributes of EVOO during six months of simultaneous storage at room temperature (RT; 22 ± 2 °C) and +4 °C, was studied. Lower storage temperature reduced the hydrolytic and oxidative degradation of oils when dried tomatoes were immersed. The dried tomatoes addition did not affect the fatty acids composition of EVOO. The accelerated degradation kinetics of individual phenolic compounds and antioxidant activity of oils were influenced by the presence of dried tomatoes, being more pronounced at RT. C6 and C5 volatiles responsible for the green odour of EVOO decreased, while tomato-derived volatiles (3-methylbutanal and acetic acid) increased during simultaneous storage with dried tomatoes, especially at RT. The addition of dried tomatoes diminished the intensities of EVOO’s positive attributes (fruitiness, bitterness, and pungency) while enhancing the tomato odour attribute. This study demonstrates that the introduction of dried tomatoes significantly alters the composition and quality of EVOO when used as a storage medium. Full article

This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of volatile compounds increased due to the addition of spices and heating temperature, imparting a unique aroma. Aldehydes played the main role in the overall odour. Benzaldehyde, hexanal, 1-octen-3-ol, levulinic acid, hydroxyacetone, ethyl octanoate, and 2-pentyl-furan were identified as the most important odour-active compounds. The key taste-active amino acids were glutamine, leucine, valine, and lysine. The IMP, AMP, and GMP provided a strong umami taste. Taste nucleotides and Val, Leu, Ile, and Phe were important precursor substances for aldehydes. The high responses of the electronic nose indicated that the gas component contained alkanes, alcohols, and aldehydes. The synergistic effects between umami-free amino acids and nucleotides correlated well with umami, as assessed by the electronic tongue. These results could be a starting point for the manufacturing industry, contributing to a better understanding of product performance. Full article

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and inhibiting of α-amylase and α-glucosidase enzyme). Fortification was made with extracts of polyphenolic compounds of selected plant raw materials rich in polyphenols from quince (fruits), tilia (flowers), pomegranate (skin), passion fruit (endocarp), sour cherries (leaves), haskap and chokeberry (berries), silver skin (coffee beans), rosehip (seeds). Depending on the nature of the polyphenol extract, flavan-3-ols (monomeric and polymeric), phenolic acid, flavonols and anthocyanins were identified in the product in amounts ranging from 53.7 to 212.6 mg/100 g DM. Cookies’ colour (L*, a*, b*) depended on the type of polyphenol extract used for fortification. Cookies with haskap, chokeberry and sour cherry presented the highest antioxidant potential. Cookies with chokeberry, haskap and rosehip presented high activity in inhibiting α-amylase (65.5, 60.6 and 62.2% of inhibition, respectively), but cookies with haskap, silver skin and quince in inhibiting α-glucosidase activity (23.0, 20.4 and 21.4% of inhibition, respectively). In the sensory evaluation, the most attractive were cookies with rosehip and pomegranate (6.3 and 5.8 score, respectively), but the lowest ratings were given to cookies with passion fruit and silver skin but especially quince cookies, which obtained the lowest desirability (3.7 score). The acceptability of fortified cookies was determined to the least extent by monomeric flavan-3-ols and phenolic acids (in minus in odour/flavour, bitterness, sweetness and global satisfaction), but anthocyanins, polymeric procyanidins and flavonols had the most significant positive impact on consumer acceptance of the assessed features, i.e., global satisfaction, odour/flavour, sweetness and bitterness (positive consumer drivers). Full article