Search Results (51)

Lysimachia foenum-graecum Hance (LFG), renowned for its potent aroma, is widely utilized as a culinary spice in the food industry. This study employed GC-IMS and GC-MS to analyze samples from four distinct regions: Guangxi (GX), Guizhou (GZ), Sichuan (SC), and Yunnan (YN). The profiling effort led to the identification of 51 and 47 volatile compounds, respectively, with alcohols, aldehydes, esters, and ketones constituting the predominant organic compounds (74%). The GX samples exhibited the highest overall compound content, while SC samples were characterized by the highest ester content. Significant variations in compound concentrations were observed across different sources. PLS-DA identified 15 distinctive volatile markers that differentiate the four regions. Odor activity value (OAV) analysis revealed five key volatile compounds linalool, borneol, estragole, undecanal, and β-Ionone. In addition, cellular-level assays demonstrated the pharmacological activity of LFG. These findings provide valuable insights for the application of LFG in the food industry. Full article

Allyl isothiocyanate (AITC) is a potent natural antimicrobial agent; however, its practical application is severely hindered by its extreme volatility and pungent, irritating odor. In this study, AITC inclusion complexes (AITC@β-CD) were successfully fabricated via a co-precipitation strategy using β-cyclodextrin (β-CD) as the host matrix. Physicochemical characterizations, including FTIR, SEM, and XRD, confirmed the successful integration of AITC into the β-CD framework, inducing a crystalline phase transition from a cage-type to a channel-type structure. TGA demonstrated a substantial enhancement in thermal stability, with the maximum decomposition temperature shifting to 330 °C. This indicates that the spatial confinement within the channel-type lattice acts as a robust molecular shield that minimizes premature volatilization. Notably, water contact angle measurements revealed that the complexes attained a modulated surface wettability (89.0°), attributed to the structural rearrangement of surface hydroxyl groups. This modification ensures that the material remains compatible with aqueous food matrices while notably masking the unpleasant sensory attributes of pure AITC. Antibacterial assays against the standard indicator strain Escherichia coli (E. coli) confirmed that the encapsulation process preserved the intrinsic bioactivity of the guest, exhibiting comparable inhibitory zones to free AITC. Furthermore, the complexes maintained high inhibitory efficacy against indigenous microbial populations from spoiled fruits. These findings suggest that β-CD encapsulation effectively stabilizes AITC through guest-induced co-crystallization and enhances its consumer acceptability, providing a versatile and efficient strategy for sustainable food preservation. Full article

Psidium cattleyanum Sabine (strawberry guava, araçá) is an ethnomedicinal plant with reputed health benefits; however, its potential for treating skin disorders remains underexplored. This study aimed to characterize the phytochemical profile of P. cattleyanum leaves from Cabo Verde and evaluate their bioactivity relevant to skin health. Phytochemical analysis was performed using high-performance liquid chromatography-mass spectrometry (LC-MS) and spectrophotometric assays. Key biological activities were assessed in vitro, including antioxidant capacity (free radical scavenging assays), anti-aging enzyme inhibition (collagenase, elastase, and tyrosinase), and antibacterial activity against skin pathogens (agar diffusion, minimum inhibitory concentration, and combination studies with standard antibiotics). Cytotoxicity was evaluated using Vero cells (MTT assay). Additionally, a topical cream containing the leaf extract was formulated and subjected to physicochemical stability and sensory testing. LC-MS revealed a rich polyphenolic composition in the leaf extract, including abundant phenolic acids (gallic and ellagic acid derivatives) and flavonoid glycosides. The extract exhibited a high total phenolic content and strong antioxidant activity in DPPH/ABTS assays. It showed potent inhibition of collagenase, elastase, and tyrosinase, indicating an anti-aging effect against wrinkle formation and hyperpigmentation. The extract also demonstrated broad antimicrobial efficacy against skin-associated bacteria, such as Staphylococcus aureus and Cutibacterium acnes, with no antagonism and partial synergism observed when combined with certain antibiotics. The P. cattleyanum extract was successfully incorporated into a cream formulation that remained physically and chemically stable (no phase separation, consistent droplet size, and pH) over 90 days, with good homogeneity and acceptable sensory characteristics (neutral odor, smooth texture, and good spreadability). P. cattleyanum leaves from Cabo Verde are a rich source of bioactive compounds with multifunctional dermatological benefits. This study demonstrates that the P. cattleyanum leaf extract exhibits significant antioxidant, antimicrobial, and anti-aging activities in vitro, supporting its potential use as a natural ingredient for skin care. Full article

Background: Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science. Methods: The umami-enhancing effects of meaty flavorings were investigated using nasal clip sensory evaluation (orthonasal blockage). Active aroma compounds were subsequently identified using gas chromatography-mass spectrometry (GC-MS). The three-dimensional structure of the umami receptor T1R1/T1R3 was constructed by homology modeling. The interaction mechanism was deciphered using molecular dynamics (MD) simulations. Results: Seafood essence S demonstrated the most potent umami enhancement. Five key compounds significantly intensified the MSG umami intensity: methional, dimethyl sulfide (DMS), D-limonene (DLE), 2,3-dimethylpyrazine, and dimethyl trisulfide. Notably, this enhancement persisted even under nasal clip conditions, revealing a novel mechanism independent of cross-modal interactions. Sulfur-containing compounds consistently demonstrated umami-enhancing effects across the evaluation conditions. MD simulations showed that aroma compounds induced allosteric remodeling of T1R1/T1R3, strengthening MSG-receptor hydrogen bonding (1.8–2.6-fold increase), reducing receptor flexibility, and stabilizing the ternary complex. Binding affinity was highest for DMS, followed by DLE and methional. Conclusion: This study provides the first receptor-level evidence that aroma compounds directly modulate MSG-taste receptor interactions through allosteric regulation, offering a novel theoretical framework for odor–taste interactions with significant implications for umami enhancer design and flavor research. Full article

Investigating the volatiles isolated from a commercial spirulina (Arthrospira platensis) dietary supplement by gas chromatography–olfactometry (GC–O) in combination with an aroma extract dilution analysis (AEDA) resulted in 29 odor events with flavor dilution (FD) factors between 8 and 2048. Identification experiments, including various offline and online fractionation approaches, led to the structure assignment of 30 odorants, among which the most potent were sweaty 2- and 3-methylbutanoic acid (FD 2048), roasty, earthy, shrimp-like 2-ethyl-3,5-dimethylpyrazine (FD 2048), vinegar-like acetic acid (FD 1024), and floral, violet-like β-ionone (FD 1024). Static headspace dilution analysis revealed sulfuric, cabbage-like methanethiol (FD factor ≥ 32) as an additional potent odorant. In summary, 31 important spirulina odorants were identified in this study, and 14 were reported for the first time as spirulina constituents. Our data will provide a basis for future odor optimization of spirulina-based food products. Full article

Garlic is a spice widely used worldwide, but ingestion of garlic can cause unpleasant breath odor that can be offensive in interpersonal interactions. Among several sulfur-containing components of garlic, allyl methyl sulfide is considered the primary causative agent of unpleasant garlic breath and body odor. We discovered that hop cone powder exhibits potent deodorizing activity against allyl methyl sulfide. Oxidation products of the hop bitter acids humulinone and hulupone were detected in a partially purified sample of hop cone powder. Oxidation products of the α-acids cohumulinone and n-humulinone showed approximately 10- and 15-fold stronger deodorizing activity than the parent α-acids, respectively. The deodorizing activity of oxidation products of β-acids was comparable to that of n-humulinone. It is presumed that the oxidation products of hop powder play an important role in the strong deodorizing activity of hop cone powder against allyl methyl sulfide. Full article

Herein, we address the peculiar lack of scientific reporting on odor potent chloroanisoles (CAs) in the built environment. We have searched and critically examined sources beyond peer-reviewed scientific journals, namely research conferences, parliamentary records, newspaper articles, and cartoons. We provide evidence that CAs evolved on a large scale in Swedish buildings in the early 1970s and evoked a typical sticky malodor that was attributed to mold and gave rise to the term “mold houses”. The term first appeared in Swedish newspapers in 1978, and the media attention increased rapidly. The malodorous “mold houses” reached the Swedish parliament and led to economic compensation for afflicted homeowners. The “mold houses” became “sick houses” as researchers, predominantly from Sweden, introduced and became world leaders on the “sick buildings syndrome” (SBS). Researchers became aware of the CAs but did not mention them in peer-reviewed articles, just as they did not mention a well-known source of the sticky malodor, namely, legacy preserved wood where CAs were formed through microbial methylation of toxic chlorophenols (CPs). Thus, the mold story from the early 1970s was maintained and prevented the malodorous CAs from becoming recognized as indicators of the presence of hazardous CPs. Our study is the first to report the impact of an indoor malodor, not only on a few people, but on society. Full article

Ensuring safe drinking water is a global priority, with pathogen control being an essential aspect. Chlorine disinfection is widely adopted for its affordability and potent antimicrobial effects. However, certain bacteria, known as chlorine-resistant bacteria (CRB), can still survive in water systems with residual chlorine, posing risks to water quality and distribution systems. Their emergence, ironically, can be partially attributed to the very application or increased dosage of chlorine disinfectants in certain cases, which unintentionally promoted the selection and adaptation of CRB in the environment. Despite their significance, research on CRB remains fragmented, with few systematic reviews or bibliometric analyses. Thus, this study addresses the gap by analyzing 1367 publications (1984–2025) regarding CRB in drinking water supply systems (DWSSs) using CiteSpace. Important aspects including typical species, potential risks, resistance mechanisms, and inactivation methods are reviewed. Contributions from key countries/institutions/journals/authors are also examined. More importantly, overlooked issues like CRB’s impact on taste and odor (T&O) issues in water and their molecular resistance mechanisms are also highlighted. The identification of these gaps in CRB research motivates further studies on their hazards, intrinsic mechanisms and control, which would hopefully help with the delivery of high-quality, safe drinking water worldwide. Full article

Background/Objectives: New drugs are urgently needed for the treatment of neglected tropical diseases including leishmaniasis and eumycetoma, as well as globally occurring parasitic diseases such as toxoplasmosis. Fragrances, both natural and synthetic, were shown to be a rich source for the development of new anti-infectives and warrant deeper investigations. Exemplarily, we synthetically optimized the fragrance 4-(4,8-dimethyl-3,7-nonadienyl)-pyridine, a.k.a. Maritima, a pyridine derivative with marine odor. Methods: A new cationic N-cetyl-modified derivative of Maritima (dubbed Cetyl-Maritima), obtained by alkylation of Maritima, was tested for its activity against Madurella mycetomatis (M. mycetomatis) fungi, as well as against Toxoplasma gondii (T. gondii) and Leishmania major (L. major) protozoal parasites. Results: Cetyl-Maritima was found to be more strongly antifungal than the parent Maritima and a known antibiotic cetylpyridinium salt. Cetyl-Maritima also showed a similar activity against T. gondii parasites and, most notably, exhibited sub-micromolar activity against L. major amastigotes. Conclusions: The considerable antileishmanial activity of Cetyl-Maritima might lead to the development of a new potent and cost-effective drug candidate for the therapy of leishmaniasis and other infectious diseases caused by kinetoplastid parasites. Full article

A four-component blend comprising pear ester, DMNT, linalool oxide, and acetic acid (CM4K) was identified as a potent allelochemical lure for both sexes of codling moth (CM), Cydia pomonella (L.). Studies conducted from 2020 to 2022 in Washington State (USA) examined factors which could impact the lure’s relative performance. The CM4K lure was effective across a range of mating disruption programs and was equally attractive in monitoring wild and sterile CM. The lure remained attractive for at least 10 weeks. Total catch in traps baited with the CM4K was significantly less impacted than a sex pheromone lure located near mating disruption dispensers and female catches were largely unaffected. Traps with the CM4K lure caught significantly more females and fewer males when placed near clusters of fruits in a trellised orchard. Two factors were found to significantly impact the relative performance of the CM4K to sex pheromone lures: the CM4K lure was only equivalent to sex pheromone lures in pear MD orchards, and apple and pear orchards with vigorous weed growth. This is the first report of a monitoring lure for a tortricid moth being negatively impacted by the background odor of non-host weed species present within an orchard. Full article

The olfactory sensory system plays vital roles in daily activities, such as locating mate partners, foraging, and risk avoidance. Natural enemies can locate their prey through characteristic volatiles. However, little is known about whether prey can recognize the volatiles of their predators and if this recognition can increase the efficiency of prey escaping from predators. Xylocoris flavipes is a predator of Tribolium castaneum (Herbst) and Oryzaephilus surinamensis (Linne) that has been widely used in stored pest control. Herein, we analyze the volatile components of Xylocoris flavipes and their impacts on the olfactory behavior of T. castaneum and O. surinamensis. We found that T. castaneum and O. surinamensis preferred blank air rather than odors of X. flavipes and X. flavipes emissions, which significantly decreased the orientation preference of T. castaneum and O. surinamensis to wheat. X. flavipes emits three major volatiles, including linalool, α-terpineol, and geraniol. Y-tube bioassays showed that T. castaneum and O. surinamensis can recognize linalool and geraniol at certain concentrations, especially at 200 μg/mL. EAG recordings verified that linalool and geraniol elicit higher olfactory responses in the two pests, but very small EAG responses were observed in the insects to α-terpineol. A further repellency evaluation also proved that linalool and geraniol are repellent to the two pests, and this repellency can be slightly enhanced by mixing them together. T. castaneum and O. surinamensis can recognize the predator X. flavipes by perceiving its volatiles and using them as signals for escaping. The two most potent volatiles, linalool and geraniol, may have potential values as repellents in controlling pests in these two stored products. Full article

Polyurethane materials, widely used in indoor environments, occasionally exhibit unpleasant odors. An important source of polyurethane odorants is polyether polyols. Previous studies identified odorous 2-ethyldimethyl-1,3,6-trioxocanes in polyurethane materials and polyols but did not investigate the odor activity of the individual isomers. In the present work, an isomer mixture of the precursor dipropylene glycol was fractionated through preparative high-performance liquid chromatography. After the conversion to the corresponding trioxocanes, gas chromatography-olfactometry analyses revealed that just one positional isomer, namely 2-ethyl-4,7-dimethyl-1,3,6-trioxocane, was odor active. Moreover, we observed clear differences in the odor threshold concentrations among its stereoisomers. Only two out of eight isomers displayed an odor, both with an earthy smell and one being approximately 60 times more potent than the other. These insights contribute to a better understanding of polyurethane odor on a molecular level and provide a basis for effective odor control. Full article

The current study investigated the impact of nutmeg essential oil (NEO) and tea tree essential oil (TTEO) on the preservation of raw chicken fillets during nine days of refrigerated storage study. The primary aim was to explore the antioxidant and antimicrobial properties of these essential oils (EOs) and assess their ability to extend the shelf life of poultry meat. Gas chromatography–mass spectrometry (GC-MS) was utilized to identify the chemical compositions of NEO and TTEO, revealing the presence of compounds like myristicin and terpenoids, known for their antimicrobial and antioxidant activities. Antioxidant properties were evaluated using DPPH and ABTS radical scavenging assays, where both oils exhibited potent free radical scavenging abilities, with NEO showing higher efficacy than TTEO. The EOs showed their antimicrobial potential, exhibiting significant antibacterial activities against tested Gram-positive and Gram-negative pathogens, such as Staphylococcus aureus and Escherichia coli, respectively. Raw chicken fillets treated with either NEO or TTEO at 1% were analyzed for physico-chemical, microbiological, and sensory attributes. Results demonstrated that both NEO- and TTEO-treated samples maintained better microbiological qualities, with lower total viable counts and enhanced sensory attributes, such as color and odor, compared to the control samples. Furthermore, NEO and TTEO effectively delayed spoilage, extending the shelf life of chicken fillets by up to seven days. This study concludes that both the test’s essential oils can be considered natural preservatives for enhancing the safety and quality of meat. Full article

The promotion of food from underutilized plants can help combat biodiversity loss, foster cultural preservation, and empower farmers in the face of market pressures and sustainable production conditions. The nutritional and aromatic characterization of two undervalued types of Sorbus domestica fruits, differentiated by their apple and pear shapes, has been carried out. Official Association of Analytical Communities methods have been used for proximate composition and mineral analysis determinations, and gas chromatography was used for the analysis of volatile components in three states of ripeness and compared with the aromas of fresh apple and quince jam. S. domestica fruits are a good source of K, Ca, Fe, and fiber and are an important source of antioxidants in the human diet. S. domestica fruits have proven to be very distinctive in the aromatic fraction. 1-hexanol, hexyl 1,3-octanediol, phenylacetaldehyde, nonanal, hexanal, and α-farnesene are the most potent odor compounds in the overripening stage of the fruits. The aroma profiles of immature S. domestica fruits were dominated by aldehydes, while in the overripe stage, the fruit accumulated abundant esters, alcohols, and sesquiterpenoids. S. domestica fruits could be introduced as an alternative to seasonal fruit consumption and could generate sustainable production and consumption alternatives while recovering cultural and food heritage. Full article

As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roasted duck egg yolk (RDEY), the volatiles in SDEY and RDEY were extracted through solvent extraction coupled with solvent-assisted flavor evaporation and were assayed with gas chromatography-mass spectrometry-olfactometry. A total of 45 volatiles were identified in two samples, 24 odor-active compounds (OACs) were screened, and more OACs were in RDEY. The flavor-dilution (FD) factors of OACs were obtained by aroma extract dilution analysis and ranged from 3 to 6561. Twenty-two OACs with FD factors ≥ 9 were quantitated, and the results indicated the concentrations of OACs in yolk increased greatly after salted duck eggs were roasted. Based on the concentrations and thresholds, odor activity values (OAVs) were determined; 17 odorants with OAVs ≥ 1 were determined as POs. Acetoin was the most PO in SDEY; there were more POs in RDEY, including 2-ethyl-3,6-dimethylpyrazine, acetoin, 2-acetyl-3-methylthiophene, dihydro-4-hydroxy-2(3H)-furanone, etc. The outcomes obtained have reference values for making better use of duck eggs in the food industry. Full article