Search Results (405)

4-Chlorophenoxyacetic acid (4-CPA) is an auxin-type plant growth regulator widely used in fruit and vegetable production. However, its influence on the nutritional and sensory qualities of horticultural crops remains insufficiently characterized. This study investigated the influence of 4-CPA application and oscillator-mediated pollination on the metabolic composition of fully ripe fruits of Solanum lycopersicum var. cerasiforme cv. ‘Zheyingfen No. 1’. Two concentrations of 4-CPA (16 mg/L and 8 mg/L) were applied during flowering, and their effects on amino acids, soluble sugars, organic acids, and volatile compounds (VOCs) were comparatively analyzed. The results indicated that treatment with 8 mg/L 4-CPA treatment significantly increased the total amino acid content in ripe fruits compared with the control and the 16 mg/L treatment. Among the 17 amino acids identified, the contents of umami-related amino acids, including glutamic acid (Glu) and aspartic acid (Asp), were markedly enhanced. In particular, Glu content in the C8 treatment was the highest and accounted for more than 50% of the total amino acid content. The accumulation of sugars was not significantly affected by 4-CPA treatment, while the C8 treatment resulted in the lowest level of total organic acids, which are crucial for flavor development at the ripening stage. A 29.35% increase in VOCs was observed” for conciseness in 4-CPA-treated fruits compared with the control. Analysis of relative odor activity values (rOAVs) showed that although 4-CPA treatment reduced the number of aroma-active compounds, it promoted the accumulation of β-ionone, thereby shifting the tomato fruit aroma profile toward floral, woody, sweet, and fruity notes. In summary, 4-CPA treatment regulated the nutritional and flavor quality of ripe cherry tomato fruits by increasing the content of Glu and other amino acids, enhancing the diversity of VOCs, and promoting the formation of key aroma-active substances such as β-ionone. Full article

This study investigated the effects of three different lactic acid bacteria (LAB) strains (Limosilactobacillus fermentum 14, Limosilactobacillus reuteri 18, and Lactiplantibacillus plantarum CAU808) on the nutrient components, bioactivity, and flavor profiles of a medicinal and edible homologous (MEH) plant-based beverage (QJ). Results demonstrated that QJ served as an excellent substrate for LAB growth, with viable counts of all three LAB exceeding 8.5 log CFU/mL after fermentation. Fermentation significantly reduced soluble sugar contents while increasing organic acids levels. A slight enhancement in ABTS radical scavenging capacity was also observed. Electronic tongue (E-tongue) analysis revealed that LAB fermentation markedly decreased bitterness and enhanced sourness, sweetness, and umami, thereby improving the overall taste profile. Furthermore, electronic nose (E-nose) and HS-SPME-GC-MS analyses indicated distinct alterations in odor characteristics post-fermentation. A total of 87 volatile compounds were identified, with alcohols constituting the predominant group. Compared to the other two strains, Lactiplantibacillus plantarum CAU808 demonstrated superior fermentation performance and more favorable flavor characteristics. These findings provide a theoretical basis for utilizing LAB fermentation to optimize the flavor of MEH plant-based beverages. Full article

Gynaephora qinghaiensis is a major grassland pest common in the alpine meadows of the western plateau of China, and its biological behavior is affected by the synergy of a variety of chemicals in the environment. OBPs can dissolve and transport odor molecules such as volatile plant compounds through lymphatic fluid, which plays an important olfactory-to-olfactory role. However, the specific function of OBPs in the interaction mechanism between moths and volatile plant compounds is still unknown. The purpose of this study was to analyze the binding characteristics of GqinOBP10 and its volatile plant compounds in moths and to explore its role in the olfactory perception mechanism of moths so as to study the corresponding target ligands and achieve green control. The purified GqinOBP10 was subjected to fluorescence competitive binding to eight ligands. The 3D modeling of GqinOBP10 was carried out by the SWISS-MODEL website, and the molecular docking was carried out by Autodock 4.2.6 software, and the binding of GqinOBP10 to eight ligands was simulated and verified. The results showed that the cloned strain with the full length of GqinOBP10 was cloned. The fluorescence competition binding results showed that GqinOBP10 had strong binding ability to eight volatile plant compounds, among which the binding ability to 2-Amino-1-phenylethanol and 2-Oleoylglycerol was the strongest, and had high binding ability with the other six ligands. The molecular docking results showed that the binding energy of GqinOBP10 and eight odorant molecules was negative, and all of them could form 1~4 hydrogen bond for binding, among which the binding performance with 2-Oleoylglycerol was the best. The findings suggest that dsOBP10 injection leads to a notable decrease in both the expression levels of GqinOBP10 and the antennal potential response in male and female tissues. This indicates that GqinOBP10 is likely crucial for the localization and recognition of host plants in G. qinghaiensis. By silencing GqinOBP10, the olfactory perception of host volatiles is significantly impaired, highlighting the protein’s importance in the caterpillars’ ability to detect and respond to their environment. These insights provide a valuable basis for developing targeted attractants, potentially enhancing pest management strategies by manipulating olfactory cues in these caterpillars. Further research could explore the specific mechanisms by which GqinOBP10 influences olfactory perception and host plant selection. Full article

The extraction of plant essences and volatile organic compounds has been performed using various methods throughout history. The production of essential oils is a significant industry. One notable ornamental flower in the Philippines is Jasminum sambac (L.), also known as Arabian Jasmine or Sampaguita, which is highly fragrant and used in various cosmetics, food, and medicine. Researchers developed a method to produce quality J. sambac (L.) concrete using the Supercritical Fluid Extraction (SFE). Among the parameters explored, it was noted that no drying method had more pleasant odors, while other drying methods had varying effects on the extract scent. A temperature of 35 °C produces fragrant and sweet concrete, and temperatures above 40 °C result in burnt-smelling extract. Higher pressure enhanced the aroma and yield. The drying method also affected the output. Plucking petals before drying resulted in low-quality outcomes. Using a blow dryer damages the petals. A combination of low temperature, moderate pressure, and no drying method produced the best aromas. However, the process requires winterization to remove waxes in the samples, which will decrease the yield. Full article

This study intends to identify and quantify the individual, perceptual, and contextual factors associated with odor-related perception and to assess the perception of odor sources according to meteorological conditions. Two face-to-face seasonal community surveys were conducted using stratified random sampling with proportional allocation, yielding representative samples of residents in a southern Brazilian city, where mild constant temperatures throughout the year and shifting prevailing wind directions expose residents to different odor sources. Chi-Square tests were applied to assess associations between odor perception and qualitative variables, while logistic regression was used to identify predictors of higher annoyance. Results showed that prevailing wind direction influenced source attribution, with steel industry and sewage-related sites most frequently cited. Proximity to the steel plant increased both source recognition and annoyance levels. Reported impacts included closing windows and reducing outdoor activities. Self-reported respiratory problems consistently predicted higher annoyance levels in both surveys. The statistical methods were effective in analyzing the likelihood of odor-related perception and its relationship with explanatory variables. These findings highlight the value of a data-driven approach—specifically, integrating wind direction, source proximity, and community-based perception—to support urban environmental management and guide odor mitigation strategies. Full article

Volatile organic compounds (VOCs) are critical indicators of the metabolic status of whole-plant maize silage (WPMS). However, the impact of inoculating various strains of fermentation agents on VOC changes has not been systematically explored. This study aimed to determine how inoculation with Lactiplantibacillus plantarum and Lentilactobacillus buchneri modulates the VOC profile and odor of WPMS after 90 days. VOCs were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). Key VOCs were screened using the variable importance in projection (VIP) and substantiated by relative odor activity values (rOAV) and odor descriptions. A total of 82 compounds were identified, including 22 esters, 19 alcohols, 3 acids, 9 aldehydes, 2 ethers, 6 hydrocarbons, 4 ketones, 10 phenols, and 8 terpenoids. L. plantarum enhanced green/fruity odors while strain L. buchneri significantly reduced undesirable phenolic and aldehydic compounds. Six key VOCs influencing the odor of WPMS were selected: 4-ethyl-2-methoxyphenol and benzaldehyde, which contribute smoky, bacon, and bitter almond aromas, and (E)-3-hexen-1-ol, benzyl alcohol, (E, E)-2,4-heptadienal and methyl salicylate, which impart green, fruity, and nutty aromas. These findings highlight the effects and contributions of various strain additives on VOCs in WPMS, providing new theoretical insights for regulating the flavor profile of WPMS. Full article

This study presents the development and evaluation of an automated ultraviolet-C irradiation system for maize seed treatment, emphasizing disinfection performance, environmental control, and vision-based monitoring. The system features dual 8-watt ultraviolet-C lamps, sensors for temperature and humidity, and an air extraction unit to regulate the microclimate of the chamber. Without air extraction, radiation stabilized within one minute, with internal temperatures increasing by 5.1 °C and humidity decreasing by 13.26% over 10 min. When activated, the extractor reduced heat build-up by 1.4 °C, minimized humidity fluctuations (4.6%), and removed odors, although it also attenuated the intensity of ultraviolet-C by up to 19.59%. A 10 min ultraviolet-C treatment significantly reduced the fungal infestation in maize seeds by 23.5–26.25% under both extraction conditions. Thermal imaging confirmed localized heating on seed surfaces, which stressed the importance of temperature regulation during exposure. Notable color changes ($\Delta E>2.3$) in treated seeds suggested radiation-induced pigment degradation. Ultraviolet-C intensity mapping revealed spatial non-uniformity, with measurements limited to a central axis, indicating the need for comprehensive spatial analysis. The integrated computer vision system successfully detected seed contours and color changes under high-contrast conditions, but underperformed under low-light or uneven illumination. These limitations highlight the need for improved image processing and consistent lighting to ensure accurate monitoring. Overall, the chamber shows strong potential as a non-chemical seed disinfection tool. Future research will focus on improving radiation uniformity, assessing effects on germination and plant growth, and advancing system calibration, safety mechanisms, and remote control capabilities. Full article

The search for natural additives from underutilized halophytes and fruit by-products aligns with circular economy principles, addressing consumer demand for healthier and more sustainable alternatives to salt and synthetic antioxidants in foods. Salicornia ramosissima, a halophytic plant rich in minerals, and Malpighia emarginata (acerola), a fruit rich in bioactive compounds, were selected for their potential to enhance meat preservation while reducing reliance on conventional salt and chemical additives. This study evaluated the effects of replacing salt with S. ramosissima powder (1% and 2%) and adding acerola extract (0.3%) in Mertolenga D.O.P. beef hamburgers. Control, 1% salt, acerola, and salicornia formulations were analyzed over 10 days for the following: (1) microbial counts (mesophiles, psychrotrophics, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, fungi, Salmonella spp., and E. coli); (2) physicochemical parameters (pH, a_w, and CIE-Lab color); and (3) sensory attributes (odor, color, and freshness). Higher Salicornia concentrations negatively affected color (lower a* values) and sensory perception (darker appearance). Acerola extract improved color stability and delayed the development of off-odors, contributing to higher freshness scores throughout storage. No significant differences in microbial counts were observed between treatments. Overall, acerola and low-dose Salicornia showed potential as natural ingredients for meat preservation, with minimal impact on physicochemical and microbiological quality. These findings support the use of halophytes and fruit extracts in sustainable meat preservation strategies. Full article

The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extract were oleacein, verbascoside, and hydroxytyrosol. The effects on the final product were assessed over eight days of storage at 4 °C ± 2 under 12 h of light. The control samples were compared with two meat analogs enriched with ascorbic acid (AA) at 5 g kg⁻¹ and one enriched with PE at 30 g kg⁻¹. The physicochemical parameters (pH, aw, color, texture, and total phenol content), antioxidant activity, microbial assessment, and sensory evaluations of meat analog samples were evaluated at three different time points (T0, T4, T8) during shelf life. The PE-enriched meat analogs maintained a relatively high and stable phenolic concentration throughout their shelf life, significantly enhancing the antioxidant activities of the final product. The addition of PE also influenced the growth of Enterococcus spp., Lactococcus spp., and Lactobacillus spp. during storage. The results of the triangular test indicated perceptible differences between AA and PE meat analogs. Meanwhile, the quantitative descriptive analysis (QDA) emphasized notable enhancements in odor and texture characteristics for PE-enriched samples. Plant-based meat analogs can benefit from the effective use of PE (antioxidant and sensory properties), supporting the sustainable reuse of olive oil by-products. Full article

The high environmental impact caused by the accumulation of single-use plastic calls for measures to curb this problem, from a ban on single-use plastic tableware to the production of a wide range of biodegradable and reusable products. The aim of this study was to investigate how tableware made of different materials affects consumers’ sensory perception and emotional and hedonic responses when eating the same meal. In this study, four types of meals of animal or plant origin were selected for the experiments, which were served warm or cold. Accordingly, four groups of university students were instructed to taste the corresponding meal while using three sets of tableware made of different materials: polypropylene, wood/cardboard, and a stainless steel/ceramic/glass control set (regular set). Overall, the results suggest that the use of regular tableware elicited a positive emotional profile, while the use of disposable, wooden, and plastic tableware elicited negative emotional responses, which is consistent with the acceptability of the meal samples—regular tableware received higher ratings, while both types of disposable tableware received lower ratings. Finally, the material of the tableware only led to changes in odor and flavor perception when warm-served meals were sampled—higher intensities were reported when students used the regular tableware sets. Wooden cutlery imparted an atypical woody flavor to the meals, regardless of the type of meal. Full article

Aleurocanthus spiniferus, an invasive pest native to Southeast Asia, exhibits rapid dispersal capacity and high eradication resistance. In recent years, there have been continuous records of its invasion into new host plants. Odorant-binding proteins (OBPs) are essential at the peripheral level of olfaction, and their olfactory function has been partially confirmed by research. This study explores the functions of key OBPs mediating host selection by measuring the in vivo and in vitro binding capabilities of OBPs from A. spiniferus to host volatiles. Under exposure to more than five host volatiles, the two OBPs, AspiOBP1 and AspiOBP2, exhibited significant differential transcriptional regulation. AspiOBP1 exhibited good binding affinity to (Z)-3-hexenol and 3-carene, and with binding energies greater than −3 kcal/mol, ARG-79 might be the critical amino acid site for AspiOBP1 binding to host volatiles. AspiOBP2 exhibited no binding to any of the six tested volatiles in fluorescent competitive binding assays. Adults fed with dsAspiOBP1 showed significantly reduced behavioral and EAG responses to the attractant 3-carene and two repellents [(Z)-3-hexenol and nonanal]. Adults fed with dsAspiOBP2 lost both behavioral and EAG responses to the attractant 3-carene and the repellent (Z)-3-hexenol. The findings of this study not only elucidate the binding mechanisms between OBPs of A. spiniferus and host volatiles but also provide new targets for the future development of novel plant-derived insecticides and RNA-based pesticides to control this pest. Full article

Houttuynia cordata is an Asian culinary herb with a characteristic fishy aroma. The most odor-active compounds, which had previously been identified by a comparative aroma extract dilution analysis applied to fresh rhizomes and leaves, were quantitated by GC–MS or GC–FID. Results revealed 23 and 22 compounds with odor activity values (OAVs) > 1, i.e., their concentrations exceeded their odor threshold concentrations, in rhizomes and leaves, respectively. Of these, myrcene (geranium leaf-like) and 3-oxododecanal (metallic, soapy, fishy) showed the highest OAVs. Aroma reconstitution and omission tests revealed that 3-oxododecanal is key to the characteristic fishy note. Results on the effect of tissue disruption suggested that 3-oxododecanal was already present in the intact H. cordata plant and released upon mechanical impact. Full article

Cannabis sativa L. is an aromatic medicinal plant with various biologically active classes of compounds such as cannabinoids, polyphenols, and terpenes. Unlike the widely investigated inflorescence and leaf, the stembark of C. sativa has been overlooked regarding its medicinal potential. This study, therefore, was aimed at determining the chemical composition and antioxidant activity of the essential oils (EOs) obtained from the fresh and dried stembark of two C. sativa cultivars, Lifter and Cherrywine, grown in Komga, South Africa, with a view to ascertaining the more promising cultivar. The chemical profiles of the hydro-distilled EOs were analyzed by gas chromatography-mass spectrometry (GC-MS), while an in vitro antioxidant activity assessment of the EOs was performed using DPPH and H₂O₂ spectrophotometric methods. The identified constituents from the EOs were molecularly docked against NOX2, a protein implicated in oxidative stress. The afforded EOs were colorless with a mild skunk-like odor. A total of thirty-two constituents were identified in both fresh and dry oils from the Lifter cultivar while the Cherrywine cultivar contained a total of forty-two constituents. The EOs of both cultivars contained twenty compounds, notably Cannabidiol (0.25–85.03%), Caryophyllene oxide (1.27–19.58%), Caryophyllene (0.64–16.61%), Humulene (0.37–8.15%), Octacosane (3.37–6.55%), Humulene-1,2-epoxide (0.45–5.78%), Nerolidol (0.32–4.99%), Palmitic acid (1.45–4.45%), Tetracosane (1.75–2.91%), Dronabinol (0.86–2.86%), Cannabinol (0.54–1.64%), 7-epi-γ-eudesmol (0.53–1.00%), Guaiol (0.37–0.66%), Linoleic acid (0.22–0.60%), γ-Selinene (0.15–0.48%), β-Eudesmol (0.34–0.50%), and Linalool (0.24–0.30%). The dried Lifter stembark oil (DLSO) gave the best antioxidant activity among the four investigated cannabis oils, exhibiting the lowest IC₅₀ values of 21.68 ± 1.71 and 26.20 ± 1.34 µg/mL against DPPH and H₂O₂ radicals, respectively. The notable antioxidant activity of the DLSO may be attributed to the higher number (30) of constituents compared to the fresh Lifter stembark oil (LSO) with 11 constituents. Additionally, the DLSO showed a unique chemical profile comprising monoterpenes, oxygenated and hydrocarbon sesquiterpenes. Further in silico studies on the putative constituents in the Lifter cultivar revealed Cannabinol, Cannabidiol, and Linalool as the promising constituents based on their higher binding energy scores of −9.7, −8.5, and −6.5 kcal/mol, respectively, compared to L-Ascorbic acid (−5.7 kcal/mol). It can be inferred from this study that the EOs from the stembark of C. sativa contain promising compounds, such as Cannabinol, Cannabidiol, and Linalool, which might be responsible for the displayed antioxidant activity of the oils. Thus, the study findings underscore the biological importance of C. sativa stembark in the management of oxidative stress-related conditions. Full article

Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the feasibility of improving the flavor of PPI through fermentation with Enterococcus faecalis 07. PPI was subjected to fermentation by E. faecalis 07 for different durations (0 H, 24 H, 48 H, and 72 H). After fermentation, pH, viable cell counts, free amino acid contents, electronic tongue analysis, and volatile organic compounds were determined. The results showed that fermentation significantly reduced the bitterness of PPI and enhanced its umami intensity. A total of 64 volatile organic compounds were identified in the fermented samples, 42 more than in the unfermented sample. Quantitative analysis revealed that hexanal (grass-like odor) decreased by 92% after 72 h of fermentation, 1-octen-3-ol (mushroom-like odor) decreased from 6.94 mg/kg to 1.73 mg/kg, and trans-2-octenal decreased to 0.59 mg/kg; meanwhile, aromatic compounds such as esters and ketones were produced. Along with changes in the physicochemical properties, organic acids, and free amino acid composition of PPI, correlation analysis between electronic tongue data and volatile compounds further indicated that changes in volatile components simultaneously affected the perception of five taste attributes of PPI (bitterness, sourness, sweetness, saltiness, and umami). In conclusion, this study demonstrated the feasibility of fermenting PPI with E. faecalis 07, which effectively improved its sensory attributes and physicochemical properties to a certain extent. Full article

Odorous emissions from hot-mix asphalt (HMA) plants are a growing environmental concern, particularly due to airborne aldehydes and ketones, which have low odor thresholds and a strong sensory impact. This study presents a field-ready analytical method for monitoring odor-active volatile compounds. The system uses dynamic solid-phase microextraction (SPME and SPME Arrow) with on-fiber derivatization via O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) and is coupled to gas chromatography–mass spectrometry (GC–MS) for direct detection. A flow-cell sampling unit enables the real-time capture of aliphatic aldehydes and ketones under transient emission conditions. Calibration using permeation tubes demonstrated sensitivity (limits of detection (LODs) below 0.13 μg/m³), recovery above 85% and consistent reproducibility. Compound identity was confirmed using retention indices and fragmentation patterns. Uncertainty assessment followed ISO GUM (Guide to the Expression of Uncertainty in Measurement) standards, thereby validating the method’s environmental applicability. Field deployment 200 m from an HMA facility identified measurable concentrations that aligned with CALPUFF model predictions. The method’s dual-isomer resolution and 10 min runtime make it ideal for responding to time-sensitive odor complaints. Overall, this approach supports regulatory efforts by enabling high-throughput on-site chemical monitoring and improving source attribution in cases of odor nuisance. Full article