Search Results (103)

The white oil-bearing rose (R. alba L.) is the second of the industrially important rose species for Bulgarian rose cultivation and essential oil production. In recent years, the interest in white oil-bearing rose has increased, following the worldwide trend for searching for new aromatic alternatives. Therefore, the purpose of the current research is to evaluate the volatile compounds profile of fresh R. alba L. flowers using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). More than 75 individual compounds were identified and quantified using HS-SPME-GC/MS. The study revealed that the aroma-bearing fraction of rose volatiles consists mainly of monoterpene alcohols; 2-phenylethanol was the most abundant component (8.4–33.9%), followed by geraniol (12.8–32.5%) and citronellol + nerol (17.7–26.5%). Linalool, α-pinene, β-myrcene, and rose oxides were also observed in low concentrations. The stearopten fraction in the HS phase was observed in low concentration, with main representatives nonadecane + nonadecene, heptadecane, heneicosane, and tricosane. The HS-GC profile of the R. alba fresh flowers shows distinct differences in relative abundance of the components between the two studied clones of the population, as well as between volatiles in petals and in the whole blossom. The absence of some undesirable components, such as allergenic and potentially carcinogenic methyl eugenol in fresh R. alba blossom, makes white oil-bearing rose a promising alternative to R. damascena in perfumery, natural cosmetics, and aromatherapy. Full article

Volatile Organic Compounds (VOCs) are pervasive environmental pollutants with significant implications for air quality and human health. The development of effective technologies for VOC degradation is essential to mitigate their adverse effects. Microwave plasma technology has emerged as a promising solution for VOC abatement due to its ability to generate highly reactive species at ambient conditions, enabling efficient decomposition of VOCs into harmless byproducts. Concurrently, Density Functional Theory (DFT) has become a critical tool for understanding the molecular-level mechanisms of VOC degradation, providing insights into reaction pathways and energy dynamics. This study explores the integration of microwave plasma experiments with DFT simulations to investigate the degradation mechanisms of VOCs under plasma conditions. DFT calculations of microwave plasma degradation for toluene are performed. The results show that on the one hand, toluene can undergo ring-opening. Then, these active molecules or groups react with active free radicals and are ultimately oxidized into CO₂ and H₂O. On the other hand, VOC gas molecules react with active free radicals (O, OH) generated by background gas (O₂ and H₂O) through oxidation reactions, generating organic intermediates such as benzene, benzyl alcohol, and benzoic acid, respectively, which are finally oxidized into CO₂ and H₂O. Our theoretical research results are expected to provide profound insights into the degradation mechanisms of these aromatic hydrocarbon VOCs through microwave plasma and also contribute to a better understanding of the further degradation mechanisms of air pollutants at the molecular level. Full article

This study aims to investigate the oxidative pyrolysis of biomass volatiles with a particular focus on the formation of liquid products. Furfural, hydroxyacetone, and 3,4-dimethoxybenzaldehyde were chosen as volatile model compounds. The impacts of the oxygen equivalence ratio (ER, 0–15%) and temperature (400–500 °C) on the product composition and distribution were examined using a two-stage quartz-tube reactor. The results showed that volatile pyrolysis was limited at the lower temperature of 400 °C even with oxygen introduction, while it could be significantly promoted at 500 °C as illustrated by the observed great decrease in the GC-MS peak areas of the volatile compounds especially under an oxidative atmosphere. For instance, the peak area of 3,4-dimethoxybenzaldehyde at 500 °C under an ER of 4% was only ~9% of that at 400 °C. Oxygen introduction enhanced the volatile decomposition with the formation of mainly permanent gases (although not given in the study) rather than liquid products, but distinct impacts were obtained for varied volatile compounds possibly due to their different chemical structures and autoignition temperatures. From the perspective of liquid product formation, furfural would undergo the cleavage of C-C/C-O bonds to form linear intermediates and subsequent aromatization to generate aromatics (benzene and benzofuran). The presence of oxygen could enhance the oxidative destruction of the C-C/C-O bonds and the removal of O from the molecules to form simple aromatics such as benzene, phenol, and toluene. Hydroxyacetone mainly underwent C-C/C-O cleavage that was further enhanced in the presence of oxygen; the resultant intermediates would recombine to generate acetoin and 2,3-pentanedione. A higher ER would directly oxidize the alcoholic hydroxyl group (-OH) into an aldehyde group (-CHO) to form methyl glyoxal, while 3,4-dimethoxybenzaldehyde mainly underwent cleavage and recombination of bonds connected with the benzene ring including aldehyde group (-CHO), C_Ar-O, C_Methoxy-O bonds, thus forming 1,2-dimethoxybenzene, toluene, and 3-hydroxybenzadehyde. This study provides more fundamental insights into the homogeneous oxidation of volatiles during the oxidative fast pyrolysis of biomass, facilitating the deployment of this technology. Full article

The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a Primitivo wine were studied at bottling and after six months of storage. The results show that PEF treatment, promoting the electroporation of grape skin cells and the permeability of cell membranes, accelerated the extraction of anthocyanins and polyphenols only in the initial phase of maceration. After six months in bottles, wines treated only with PEF show lower levels of hydroxycinnamic acids and flavonols, but a significant increase in procyanidins B2, which are important for structure and color stability and a richer flavor profile, with higher concentrations of fruity esters and higher alcohols. The use of SO₂ improves anthocyanin stabilization and facilitates the extraction of polyphenols. The wines from the PEF + SO₂ combination maintain greater aromatic freshness, limiting the formation of oxidative compounds. Wines made from SO₂ have a more balanced profile, with cherry, plum, and licorice aromas, although the combined PEF + SO₂ treatment better preserves fresh fruit aromas, reducing the perception of dried fruits and herbaceous notes. Full article

This study evaluates the influence of terroir on the physico-chemical characteristics and aromatic profiles of Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, and winemaking techniques, the study aims to understand their impact on wine composition and quality. The study includes the analysis of superior alcohols, fatty acids, esters, carbonyl compounds, terpenes, and 4-mercapto-4-methylpentan-2-one, which are essential in defining the aromatic complexity of the wines. The results show how fermentation conditions, temperature control, microbial activity, and oxidative exposure contribute to the evolution of these compounds, influencing the sensory profiles. Significant differences in compound concentrations were observed across the regions, with wines from Dealu Mare and Murfatlar exhibiting high ester content and aromatic complexity, while those from Dealul Bujorului and Panciu showed elevated volatile acids and aromatic alcohols, suggesting distinct fermentation dynamics. Climatic factors, such as temperature and precipitation, played a crucial role in shaping the volatile composition, with elevated temperatures in 2021 enhancing ester formation and higher alcohol production. This study demonstrates the critical role of terroir and winemaking practices in shaping the aromatic and sensory characteristics of Romanian Fetească albă wines. Full article

This study enhanced the odor retention of instant black tea powder by utilizing ultrasonic-assisted extraction and β-cyclodextrin embedding technology. Through single-factor tests considering variables such as the tea-to-water ratio, extraction temperature, ultrasonic extraction duration, and β-cyclodextrin addition, the optimal extraction conditions were determined. The ideal parameters were identified as follows: β-cyclodextrin was added at a rate of 7.5%, the tea-to-water ratio was 1:16, the ultrasonic extraction temperature was 52 °C, and the extraction duration was 30 min, and then the extract was processed by freeze-drying to obtain instant tea powder. Electronic nose trials revealed that the primary volatile odor compounds distinguishing the 14 groups of instant black tea soups were sulfides, terpenes, nitrogen oxides, alkanes, and aromatic compounds. HS-SPME-GC-MS analysis identified 65 effective volatile compounds, among which 11 key odor compounds, including Benzyl alcohol, Phytol, phenylethyl alcohol, 1,6,10-Dodecatrien-3-ol,3,7,11-trimethyl-,(E)-, Benzeneacetaldehyde, Undecanoic acid, ethyl ester, Dodecanoic acid, ethyl ester, Tetradecane, 2,4-Di-tert-butylphenol, 2-Pentadecanone, 6,10,14-trimethyl-, and indole, were the main contributors to the odor profile of instant black tea. The instant black tea powder produced under these conditions exhibited high quality, providing a valuable reference for further research on the production process of instant black tea powder. Full article

The conversion of waste biomass into biochar through inert pyrolysis represents a promising strategy for carbon sequestration. However, biochar production is often accompanied by the release of small molecular chemical substances during pyrolysis, and the resulting biochar is susceptible to environmental degradation. To enhance the carbon retention rate of biochar during pyrolysis and its stability in the environment, this study explored the incorporation of various metal soluble salts (CaCl₂, Ca(H₂PO₄)₂, MgCl₂, FeCl₃) and clay minerals (quartz, goethite, bentonite, albite) with two types of waste biomass (phragmites and goldenrod) for pre-treatment to enhance both carbon retention and stability in the resulting biochar. Furthermore, to elucidate the regulatory mechanisms of minerals on biochar structural formation, the three primary components of raw biomass—hemicellulose, cellulose, and lignin—were individually mixed with the minerals at a ratio of 1:5 (mineral/biomass, w/w) to produce biochars for a comparative analysis. The experimental results demonstrated that metal soluble salts, particularly Ca(H₂PO₄)₂, exhibited a superior performance in enhancing biochar’s carbon retention compared to clay minerals. Specifically, Ca(H₂PO₄)₂ treatment resulted in a remarkable 15% increase in the carbon retention rate. Through K₂Cr₂O₇ oxidation simulating soil aging conditions, Ca(H₂PO₄)₂-treated biochar showed approximately 12% greater stability than the untreated samples. This enhanced stability was primarily attributed to the formation of stable chemical bonds (C–O–P and P–O), which facilitated the preservation of aromatic carbon structures and small molecular compounds including sugars, alcohols, and ethers. Mechanistic investigations revealed that Ca(H₂PO₄)₂ significantly influenced the pyrolysis process by increasing the activation energy from 85.9 kJ mol⁻¹ to 156.5 kJ mol⁻¹ and introducing greater reaction complexity. During the initial pyrolysis stage (<300 °C), Ca(H₂PO₄)₂ catalyzed depolymerization, ring-opening, and C–C bond cleavage in hemicellulose, enhanced cellulose depolymerization, and side-chain cleavage in lignin phenylpropanes. In the intermediate temperature range (300–400 °C), Ca(H₂PO₄)₂ facilitated carboxylate nucleophilic addition reactions and promoted cyclization to form aromatic carbon structures. The innovative aspect of this work is that minerals can increase both the yield and carbon retention rate of biochar. Furthermore, it reveals the mechanisms underlying the improvements in pyrolysis, providing a scientific basis and theoretical foundation for better displaying the carbon sequestration potential of biochar in future applications. Full article

Aging is a multifactorial process influenced by genetic predisposition and lifestyle choices. Environmental exposures are too often overlooked. Environmental pollutants—ranging from airborne particulate matter and heavy metals to endocrine disruptors and microplastics—accelerate biological aging. Oxidative stress is a major molecular initiating event, driving inflammation and toxicity across biological levels. We detail the mechanisms by which pollutants enhance reactive oxygen species (ROS) production. This oxidative stress inflicts damage on DNA, proteins, and lipids, accelerating telomere shortening, dysregulating autophagy, and ultimately driving epigenetic age acceleration. For instance, exposure to polycyclic aromatic hydrocarbons, benzene, and pesticides has been associated with increased DNA methylation age. Early-life exposures and lifestyle factors such as tobacco and alcohol consumption further contribute to accelerated biological aging. The cumulative loss of healthy life years caused by these factors can conceivably reach between 5 and 10 years per person. Addressing pollutant-induced accelerated aging through regulatory measures, lifestyle changes, and therapeutic interventions is essential to mitigate their detrimental impacts, ultimately extending healthspan and improving quality of life in aging populations. Full article

To investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the changes in lipid oxidation, Maillard reaction, and volatile flavor compounds during the slow cooking process of 4 h. The thiobarbituric acid reactive substances (TBARS) value began to increase significantly (p < 0.05) after 2 h of cooking, reaching its peak in the third hour before significantly decreasing. The intensity of the Maillard reaction significantly increased after 2 h of cooking and subsequently stabilized. Thirty-nine flavor compounds were identified, primarily comprising aldehydes, ketones, alcohols, esters, aromatic compounds, and heterocyclic compounds. The formation of volatile flavor compounds in sheep bone soup was associated with lipid oxidation, particularly the oxidation of unsaturated fatty acids, and the Maillard reaction. Lipid oxidation produced a large number of volatile flavor compounds, such as aldehydes and ketones. The Maillard reaction gave sheep bone soup a certain flavor. Aldehydes were mostly influenced by cooking time, becoming the main flavor compounds in the bone soup after 2.5 h of cooking, accounting for more than half of the total volatile flavor compounds. The highest content and richest profile of volatile flavor compounds were obtained in the soup cooked for 2.5 h and 3 h. This study provides a theoretical basis for the flavor regulation of sheep bone soup. Full article

The complex of hypofluorous acid with acetonitrile—HOF•CH₃CN—is the only substance possessing a truly electrophilic oxygen. This fact makes it the only tool suitable for transferring oxygen atoms to sites that are not accessible to this vital element. We will review here most of the known organic reactions with this complex, which is easily made by bubbling dilute fluorine through aqueous acetonitrile. The reactions of HOF•CH₃CN with double bonds produce epoxides in a matter of minutes at room temperature, even when the olefin is electron-depleted and cannot be epoxidized by any other means. The electrophilic oxygen can also substitute deactivated tertiary C-H bonds via electrophilic substitution, proceeding with full retention of configuration. Using this complex enables transferring oxygen atoms to a carbonyl and oxidizing alcohols and ethers to ketones. The latter could be oxidized to esters via the Baeyer–Villiger reaction, proving once again the validity of the original Baeyer mechanism. Azines are usually avoided as protecting groups for carbonyl since their removal is problematic. HOF•CH₃CN solves this problem, as it is very effective in recreating carbonyls from the respective azines. A bonus of the last reaction is the ability to replace the common ¹⁶O isotope of the carbonyl with the heavier ¹⁷O or ¹⁸O in the simplest and cheapest possible way. The reagent can transfer oxygen to most nitrogen-containing molecules. Thus, it turns practically any azide or amine into nitro compounds, including amino acids. This helps to produce novel α-alkylamino acids. It also attaches oxygen atoms to most tertiary nitrogen atoms, including certain aromatic ones, which could not be obtained before. HOF•CH₃CN was also used to make five-member cyclic poly-NO derivatives, many of them intended to be highly energetic materials. The nucleophilic sulfur atom also reacts very smoothly with the reagent in a wide range of compounds to form sulfone derivatives. While common sulfides are easily converted to sulfones by many orthodox reagents, electron-depleted ones, such as R_f-S-Ar, can be oxidized to R_f-SO₂-Ar only with this reagent. The mild reaction conditions also make it possible to synthesize a whole range of novel episulfones and offer, as a bonus, a very easy way to make S^xO₂, x being any isotope variation of oxygen. These mild conditions also helped to oxidize thiophene to thiophen-S,S-dioxide without the Diels–Alder dimerizations, which usually follow such dioxide formation. The latter reaction was a prelude to a series of preparations of [all]-S,S-dioxo-oligothiophenes, which are important for the efficient preparation of active layers in field-effect transistors (FETs), as such oligomers are considered to be important for organic semiconductors for light-emitting diodes (LEDs). Several types of these oligothiophenes were prepared, including partly or fully oxygenated ones, star-oligothiophenes, and fused ones. Several [all]-S,S-dioxo-oligo-thienylenevinylenes were also successfully prepared despite the fact that they also possess carbon–carbon p centers in their molecules. All oxygenated derivatives have been prepared for the first time and have lower HOMO-LUMO gaps compared to their parent compounds. HOF•CH₃CN was also used to oxidize the surface of the nanoparticles of oligothiophenes, leaving the core of the nanoparticle unchanged. Several highly interesting features have been detected, including their ability to photostimulate the retinal neurons, especially the inner retinal ones. HOF•CH₃CN was also used on elements other than carbon, such as selenium and phosphor. Various selenides were oxidized to the respective selenodioxide derivatives (not a trivial task), while various phosphines were converted efficiently to the corresponding phosphine oxides. Full article

Greek wines made from the indigenous grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are attracting the interest of wine producers and consumers due to their aromatic characteristics. However, there are few studies that focus on the unique wine characteristics of each variety and the relationship between the composition of volatile compounds and sensory properties. Monovarietal white wines (2018 vintage) were analyzed by gas chromatography–mass spectrometry to quantify 34 volatile compounds. Multivariate statistical analyses were used to investigate correlations between volatiles and sensory attributes identified by a trained panel. The results showed that the strongest aroma compounds were a group of terpenes, isoamyl acetate and phenylethyl acetate. Terpenes such as geraniol, α-terpineol, linalool and cis-rose oxide correlated with floral notes, especially in Moschofilero wines. In addition, isoamyl acetate contributed to the aroma of tropical fruits, especially banana, in the Roditis wines, while phenylethyl acetate correlated with rose, vanilla and fruity notes in both the Moschofilero and Roditis samples. The Assyrtiko wines and the Malagousia wines were mainly associated with compounds such as cis-3-hexen-1-ol and cis- and trans-furan linalool oxides, which may enhance fresh fruit and citrus aromas through synergistic effects. The common background aroma of the studied wines was mainly determined by higher alcohols, fatty acids and ethyl esters. This study provides a basis for understanding the typical aroma of white wines from indigenous Greek grape varieties, which will help producers develop targeted wine styles and will be useful for consumer promotion. Full article

The flavour of foxtail millet (Setaria italica (L.) P. Beauv.) is an important indicator for evaluating the quality of the millet. The volatile components in steamed millet porridge samples were analysed using electronic nose (E-Nose) and gas chromatography–ion mobility spectrometry (GC-IMS) techniques, and characteristic volatile fingerprints were constructed to clarify the differences in the main flavour substances in different foxtail millet varieties (two hybrids and two conventional foxtail millets). After sensory evaluation by judges, Jingu 21 (JG) scored significantly higher than the other varieties, and the others were, in order, Jinmiao K1 (JM), Changzagu 466 (CZ) and Zhangzagu 3 (ZZ). E-Nose analysis showed differences in sulphides and terpenoids, nitrogen oxides, organosulphides and aromatic compounds in different varieties of millet porridge. A total of 59 volatile components were determined by GC-IMS in the four varieties of millet porridge, including 23 aldehydes, 17 alcohols, 9 ketones, 4 esters, 2 acids, 3 furans and 1 pyrazine. Comparative analyses of the volatile components in JG, JM, ZZ and CZ revealed that the contents of octanal, nonanal and 3-methyl-2-butenal were higher in JG; the contents of trans-2-butenal, 2-methyl-1-propanol, trans-2-heptenal and trans-2-pentenal were higher in JM; and the contents of 2-octanone, hexanol, 1-octen-3-ol, 2-pentanone and butyraldehyde were higher in ZZ. The contents of 2-butanol, propionic acid and acetic acid were higher in CZ. A prediction model with good stability was established by orthogonal partial least squares discriminant analysis (OPLS-DA), and 25 potential characteristic markers (VIP > 1) were screened out from 59 volatile organic compounds (VOCs). These volatile components can be used to distinguish the different varieties of millet porridge samples. Moreover, we found conventional foxtail millet contained more aldehydes than the hybridised foxtail millet; especially decanal, 1-nonanal-D, heptanal-D, 1-octanal-M, 1-octanal-D and 1-nonanal-M were significantly higher in JG than in the other varieties. These results indicate that the E-Nose combined with GC-IMS can be used to characterise the flavour volatiles of different foxtail millet, and the results of this study may provide some information for future understanding of the aroma characteristics of foxtail millet and the genetic improvement of hybrid grains. Full article

The properties of starch graft poly(cinnamyl methacrylate) copolymers were presented. The “grafting from” method and different ratios of starch to methacrylic monomer were used. The copolymers with the maximum grafting percent (G: 55.3% ± 0.4) using a ratio of starch to methacrylic monomer of 1:3 were obtained. The heterogeneous, non-porous structure materials were prepared. They were characterized by significant lower swelling in polar solvents and moisture absorption but higher swelling in non-polar solvents compared to unmodified potato starch. The chemical resistance in acidic, alkaline and neutral environments for all the tested copolymers was significantly higher compared to the chemical resistance of potato starch. The tested copolymers decomposed in at least three main stages in inert conditions and in at least four main stages in oxidative conditions. Their pyrolysis with the emission of the mixture of volatiles such as aldehyde, acid, ester, alcohol, aromatic, alkene, alkane, H₂O, CO₂ and CO based on the TG/FTIR studies was proved. The oxidative decomposition included pyrolysis processes combined with oxidation and combustion reactions of volatiles and the formed residues. As a result, the emission of the unsaturated and saturated compounds with carbonyl, hydroxyl, carboxyl and/or ester groups, alkane, alkene, aromatics and its oxidized forms, H₂O, CO₂ and CO, was observed. Full article

The cobalt manganese oxides, especially the spinels and related (multiphase) materials described with the formula Co_xMn_3−xO₄ (0 < x < 3), are widely used catalysts in a range of processes in significant industrial and environmental areas. The great diversity in the phase relations, composition, and metal ion valences, together with ion and vacancy site distribution variations, results in great variety and activity as catalysts in various industrially important redox processes such as the removal of CO or volatile organic substances (VOCs) from the air and oxidative destruction of pollutants such as dyes and pharmaceuticals from wastewater using peroxides. These mixed oxides can gain application in the selective oxidation of organic molecules like 5-hydroxyfurfural or aromatic alcohols such as vanillyl alcohol or in the production of fuels and other valuable chemicals (alcohols, esters) with the Fischer–Tropsch method. In this review, we summarize these redox-based reactions in light of the chemical and phase composition of the catalysts with the formula Co_xMn_3−xO₄ with 0 < x < 3. Full article

In this study, the aroma of 182 table grapes was detected using a PEN3.5 electronic nose in order to explore the aroma components of table grape berries and provide a reference for aroma evaluation and quality improvements. Table grape varieties from the Zhengzhou Fruit Research Institute of the Chinese Academy of Agricultural Sciences were used as research materials. All of them were harvested in fruit trees over 10 years old from August to October 2023, which provided a reference for aroma evaluation and quality improvement of the table grapes. Radar analysis, correlation analysis, principal component (PCA) analysis, cluster analysis, and difference analysis were used to study these aroma substances. The results show that the sensor contribution rate from high to low is W5S (nitrogen oxides), W2S (alcohols and some aromatic compounds), W1S (alkanes), and W2W (sensor contribution rate from high to low). Cluster analysis can distinguish the varieties of table grapes a with common aroma content, and the varieties with a higher content are in the second category (II). PCA showed that the contribution rate of the first and second principal components of the three main sensors was 97.6% and 2.3%, respectively, and the total contribution value was 99.9%. The contribution rates of the first and second principal components of the three aromatic sensors are 79.5% and 15.9%, respectively, and the total contribution value is 95.4%. The results showed that there were significant differences in the content and composition of aroma substances in different grape varieties. Eight special germplasm with strong aroma (organic compounds of nitrogen oxides, alcohols, alkanes and sulfur) were selected: ‘Spabang’, ‘Neijingxiang’, ‘Zaotian Muscat’, ‘Jinmeigui’, ‘Zhengguo 6’, ‘Muscat Angel’, ‘Zizao’, and ‘Qiumi’. This study confirmed that electronic nose technology can effectively distinguish different varieties of table grapes. This study not only provides a scientific basis for the variety selection for the table grape processing industry, but it can also be used for male or female grape hybridization, which provides valuable data resources for table grape breeding. Full article