Search Results (39)

Black tea quality is governed by aroma chemistry: terpene alcohols (linalool, geraniol, nerolidol), methyl salicylate, and short-chain aldehydes whose abundance and release kinetics from the polyphenol-rich leaf matrix shape perceived grade. Grade information lies not only in the average headspace concentration but in the temporal shape of volatile organic compound (VOC) release under controlled heating. Conventional electronic noses obscure this signal: they rely on multi-sensor arrays, compress each response into summary statistics, and report accuracy only at the level of individual measurements. Whether a single low-cost metal–oxide–semiconductor (MOS) gas sensor can recover grade-defining aroma chemistry, and whether waveform-level modeling can exploit it, was therefore investigated. A portable electronic nose built around a Bosch BME688 sensor recorded 90 time series, each comprising four directly measured channels (temperature, humidity, pressure, gas sensor resistance) and a derived indoor-air-quality (IAQ) proxy computed from them by the on-chip BSEC library, from 16 commercial Turkish black teas across three quality grades. Two representations were compared on the same data: a feature-based pipeline reducing 25 statistical descriptors to seven principal components for six classifiers (best F1-macro = 0.624, MLP), and a raw-waveform Multi-Scale 1D-CNN with Squeeze–Excitation and temporal self-attention (MS-CNN-Attention). Under product-grouped cross-validation, the deep model reached F1-macro = 0.811 (+30%) and graded 14 of 16 products correctly by majority vote, against 11 of 16 for the MLP, with the largest gain in the medium grade (F1: 0.52 → 0.79), where summary-statistic compression destroys the release-kinetic signal. The contributions are threefold: one programmable MOS sensor operated as a thermal-desorption profiler rather than a sensor array; a direct comparison of feature-based classical learning against raw-waveform deep learning on the same small, non-normally distributed dataset; and a product-level decision-consistency metric suited to batch screening. Pairing a low-cost MOS sensor with waveform-level modeling offers a rapid, non-destructive route to aroma-chemistry-based tea quality screening. Full article

The quality of different coffee varieties varies, and the corresponding bioactive value of coffee processing byproducts is often overlooked. For that, we employed HPLC, GC-MS, and electronic sensory analyses to evaluate the key bioactive components, antioxidant potential, and flavor traits of green coffee bean and coffee processing byproducts of seven coffee varieties. The results showed that green coffee beans (Oe+Ie) and exocarp (Ep) possessed strong antioxidant activity and high total phenolic content (TPC), caffeine and trigonelline content. Among the varieties, DR390 contained higher levels of total phenols, caffeine, and trigonelline, whereas DR402 was rich in caffeine and chlorogenic acid. In addition, RY3 exhibited higher TPC, total flavonoid content (TFC), caffeine, and chlorogenic acid. The parchment (Pc) layer was rich in soluble sugars (1.83–5.43%), while the silverskin (Sk) contained relatively high levels of chlorogenic acid (3.58–4.69 mg/g). Flavor analysis identified eleven classes of volatile compounds in green coffee bean (Oe+Ie) and byproducts (Ep, Pc, Sk), with esters, ketones, alcohols, and aldehydes being the most prevalent. Seven key aroma compounds, including methyl salicylate, phenethyl alcohol, nonanal, and benzaldehyde, were identified across the various structural tissues of coffee fruit. Distinct flavor profiles were observed among the coffee fruit parts: green coffee bean (Oe+Ie) was nutty; the Ep showed fruity and cocoa-like aromas; the Pc and Sk exhibited papery and nutty aromas, respectively. Varieties DR397, DR402, and RY3 exhibited pronounced aroma profiles. Comprehensive analysis showed that DR402 and RY3 had higher overall scores for bioactive and flavor components than other varieties in their groups. In summary, green coffee bean (Oe+Ie) exhibited strong antioxidant activity and high levels of bioactive compounds. Coffee byproducts, such as the Ep, hold potential for extracting natural antioxidants and bioactive compounds to develop specialty products or for other high-value utilization. Full article

The flavor and aroma of kiwifruit are largely influenced by the concentration of Volatile Organic Compounds (VOCs). To analyze the volatile profiles and identify characteristic aroma compounds, this study utilized Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) to analyze the aromatic compounds sourced from seven major production regions in China and New Zealand, covering red-, green-, and yellow-fleshed varieties. A total of 77 VOCs were identified, with esters, aldehydes, and ketones as the dominant classes. Significant regional and varietal differences were observed: red-fleshed kiwifruits from Yunnan exhibited high levels of 2-Vinyl-5-methylfuran, Ethyl formate, and 1-Penten-3-one; green-fleshed fruits from Shaanxi were rich in Limonene and Methyl hexanoate, and those from Yunnan were rich in 1-Propanol and 1-Hexanol; and yellow-fleshed fruits from Henan were characterized by Methyl salicylate and 3-Hydroxy-2-butanone. Orthogonal partial least squares discriminant analysis (OPLS-DA) successfully classified kiwifruits by origin and variety, confirming the stability and predictive power of the model (Q2Y > 0.97). This study also elucidated the key metabolic pathways—including lipid oxidation, amino acid degradation, and terpenoid metabolism—underlying the formation of these characteristic VOCs. These findings provide a theoretical foundation for the biochemical regulation of kiwifruit flavor and support the development of origin-tracing and quality-assessment tools based on VOC fingerprints. Full article

This article is devoted to the synthesis and investigation of a family of new benzimidazole compounds with a propylsulfonate moiety, synthesized by condensation of salicylic aldehyde or its 5-substituted derivatives with 3-(2,3-dimethylbenzimidazol-1-ium-1-yl)propane-1-sulfonate. The structure of the obtained dyes was confirmed using NMR, FT-IR, and HRMS. Absorption and photoluminescence properties were studied in phosphate buffers over a wide pH range, and changes in the absorption and fluorescence spectra of DMSO solutions upon titration with DIPEA and HCl were also studied. It was found that all the target compounds possess pH-sensitive optical properties and can be used as fluorescent probes, while methoxycarbonyl-substituted derivative 3c demonstrated the most prominent optical and fluorescent response starting from pH ~ 4.5. The toxicity of the compounds was studied using whole-cell bioluminescent bacterial sensors. The effect on the biomass and metabolic activity of strains Staphylococcus aureus ATCC 6538-P FDA 209-P and Escherichia CDC F-50 bacterial biofilms was also investigated. In the final stage of the study, bioimaging experiments were carried out using the selected most promising dye 3c and biofilms. It was demonstrated that the dye can be excited by light with wavelengths of 458 nm or 750 nm in multiphoton mode. Importantly, when biofilms are incubated in the dye solution for 3 h, only the extracellular matrix is stained. However, if the staining time is increased to 24 h, dye penetration into bacterial cells is observed, resulting in a second photoluminescence maximum during sample analysis. It is important to note that when biofilms are incubated in a dye solution for 3 h, only the extracellular matrix is stained, while with longer staining, penetration of the dye into bacterial cells is observed, and a second photoluminescence maximum appears during sample analysis. The results obtained demonstrate a high potential of using benzimidazole-based compounds as pH-sensitive fluorescent probes operating in a biologically relevant pH range, which can be used for imaging of bacterial biofilms. Full article

Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides the first comprehensive chemical characterization of the aroma profile of Incrocio Bruni 54 wines. Seventeen commercial wines were analyzed for varietal compounds, such as terpenes, norisoprenoids, volatile thiols, methyl salicylate and its glycosides, and fermentative compounds, including esters, alcohols, acids, phenols, aldehydes, and ketones, using GC-MS/MS and LC-MS/MS. Odor activity value (OAV) calculations revealed an aroma profile dominated by ethyl esters, such as ethyl caproate and isopentyl acetate, β-damascenone, 4-vinylguaiacol, TDN, and the volatile thiols 3MH and 4MMP, imparting fruity, floral, spicy, and tropical notes. Comparison with datasets of 246 Italian monovarietal white wines and related sub-datasets composed of Verdicchio and Lugana showed significantly higher concentrations of 3MH and free methyl salicylate in Incrocio Bruni 54, but markedly lower levels of glycosylated methyl salicylate forms, suggesting a greater expression of this odorant in young wines balanced by a lower potential over aging. These findings highlight the distinctive aromatic fingerprint of Incrocio Bruni 54, combining parental traits with unique sensory potential, and support its knowledge and valorization in wine production. 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

Yuanjiang Miscanthus lutarioriparius, which is rich in various bioactive components, exhibits significant potential in the development of functional foods. However, research on its application in dairy products remains relatively limited. This study fermented yogurt using different concentrations of Yuanjiang Miscanthus lutarioriparius water extract (0%, 0.1%, 0.2%, and 0.4%) as a functional additive, investigating its effects on the rheological properties, oxidative capacity, sensory quality, and volatile components of yogurt during storage. The results showed that during storage, the rheological properties (such as moisture content, apparent viscosity, storage modulus, etc.), the viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, and the DPPH/ABTS/FRAP radical scavenging rates of asparagus yogurt were significantly superior to those of the control group (p < 0.05), indicating that the lactic yogurt exhibited better texture, stability, and overall sensory acceptance. The 0.2% addition group exhibited the best inhibitory effect on lactic acid bacteria after acidification and the most stable acidity changes. The 0.4% addition group achieved an ABTS radical scavenging rate of 58.4% on the 7th day of storage, significantly higher than other groups (p < 0.05). The asparagus yogurt contained 64 volatile flavor compounds (20.31% alcohols and 21.88% ketones), which was higher than the control group (45 compounds), and introduced new aldehydes (tridecanal) and esters (methyl salicylate, ethyl palmitate), imparting a mild sourness and spicy flavor. Sensory evaluation results indicated that the 0.2% addition group scored the highest in texture, flavor, and taste, aligning with its rheological properties and color. This provides a theoretical basis for the development of highly stable and active functional asparagus yogurt. Full article

Background: Inhibiting α-glucosidase and α-amylase is a well-established strategy for managing postprandial hyperglycemia in type 2 diabetes mellitus. However, the adverse effects of current α-glucosidase inhibitors (α-GIs) underscore the need for safer alternatives. Methods: This study introduces an efficient, metal-free, and environmentally friendly protocol for the selective, high-yield synthesis of 1,2-disubstituted benzimidazoles. The reaction between o-phenylenediamine and various aromatic aldehydes proceeds smoothly in water at room temperature, using cost-effective and eco-friendly catalysts such as acetylsalicylic acid (ASA) or salicylic acid (SA). The methodology exhibits broad versatility, enabled by the use of different o-phenylenediamines and a wide range of aromatic and heteroaromatic aldehydes. Results: Selected compounds were assessed for their inhibitory activity against α-glucosidase and α-amylase. While all exhibited low α-amylase inhibition, several showed significant α-glucosidase inhibition, with compounds 8s (IC₅₀ = 0.39 ± 0.04 μM), 8k (IC₅₀ = 7.4 ± 1.6 μM) and 8r (IC₅₀ = 13.8 ± 2.7 μM) emerging as the most promising candidates. Notably, none of these compounds affected Caco-2 cell viability at concentrations up to 30 μM. Additionally, compounds 8r and 8s exhibited antioxidant properties, which may be relevant in counteracting the excessive production of free radicals associated with diabetes. Preliminary molecular docking and 500 ns molecular dynamics (MD) simulations were carried out on compounds 3k, 8i, 8k, and 8p–8s to support and interpret the experimental biological findings qualitatively. Full article

Wild ales represent a diverse category of spontaneously fermented beers, influenced by complex microbial populations and variable ingredients. This study employed an integrated metabolomic profiling approach combining proton nuclear magnetic resonance (¹H NMR) spectroscopy, liquid chromatography–mass spectrometry (LC-MS), and spectrophotometric assays (DPPH and FRAP) to characterize the molecular composition and antioxidant potential of 22 wild ales from six countries. A total of 53 compounds were identified and quantified using NMR, while 62 compounds were identified by using LC-MS. The compounds in question included organic acids, amino acids, sugars, alcohols, bitter acids, phenolic compounds, and others. Ingredient-based clustering revealed that the addition of dark fruits resulted in a significant increase in the polyphenolic content and antioxidant activity. Concurrently, herb-infused and light-fruit beers exhibited divergent phytochemical profiles. Prolonged aging (>18 months) has been demonstrated to be associated with increased levels of certain amino acids, fermentation-derived aldehydes, and phenolic degradation products. However, the influence of maturation duration on the antioxidant capacity was found to be less significant than that of the type of fruit. Country-specific metabolite trends were revealed, indicating the influence of regional brewing practices on beer composition. Correlation analysis was employed to identify the major contributors to antioxidant activity, with salicylic, dihydroxybenzoic, and 4-hydroxybenzoic acids being identified as the most significant. These findings underscore the biochemical intricacy of wild ales and exemplify metabolomics’ capacity to correlate compositional variation with functionality and authenticity in spontaneously fermented beverages. Full article

Rapeseed (Brassica napus) is an essential oil resource, but its yield can be significantly compromised by Sclerotinia sclerotiorum (S. sclerotiorum) infection. Due to the absence of rapeseed strains that are highly or completely immune to S. sclerotiorum, enhancing rapeseed resistance through genetic approaches is challenging. In this study, we developed a novel method to enhance rapeseed resistance to S. sclerotiorum using β-ocimene. Our results demonstrated that β-ocimene treatment significantly strengthened the defense capabilities of rapeseed. β-ocimene treatment can simultaneously activate multiple defense-related signaling pathways, including jasmonic acid signaling, salicylic acid signaling, and MAPK signaling, in rapeseed, while also inducing the accumulation of secondary metabolites coniferyl aldehyde—a key secondary metabolite in the phenylpropanoid pathway critical for plant defense responses. Furthermore, applying coniferyl aldehyde to the leaves of rapeseed can remarkably enhance its resistance to sclerotinia disease. Collectively, these findings confirm that β-ocimene activates the defense system of rapeseed, elevates the content of coniferyl aldehyde, and thereby enables rapeseed to effectively combat sclerotinia disease. The metabolomics data are available via MetaboLights under the identifier MTBLS12510. In conclusion, this study not only uncovers the mechanism by which β-ocimene induces rapeseed resistance to sclerotinia disease but also presents a novel approach for its prevention and control. Full article

Background: Chemosensation in ticks opens a novel and unique field for scientific research. This study highlights ticks’ chemosensory system to comprehend its host-searching behavior and other integrated chemistry and biology involving Haller’s structure. Methodology: This study combines microanatomical, electrophysiological, and behavioral experiments to investigate the role of Haller’s organ in adult ticks in response to different classes of organic compounds. Results: We showed the microscopic anatomy of Haller’s organ in Haemaphysalis darjeeling, present at the terminal segment of the first pair of appendages. Haller’s structure serves a vital function in perceiving odor. The electrophysiological activity of adult ticks to different classes of organic compounds via electroscutumography was explored at five different concentrations: w/v 0.001, 0.01, 0.1, 1.0, and 2.0%. Among 55 organic compounds, moderate to high stimulation was recorded with pyruvate (13.28 mv at 2%), ammonia (12.26 mv at 2%), benzoic acid (1.99 mv at 0.001%), isobutyric acid (1.39 mv at 0.001%), 2,6-dichlorophenol (1.34 mv at 0.001%), p-Tolualdehyde (1.26 mv at 2%), tetradecane (1.23 mv at 2%), docosane (1.17 mv at 2%), citronellal (1.13 mv at 0.1%), isopropyl acetate (1.05 mv at 0.01%), cyclohexanol (1.03 mv at 2%), 1-octane-3-ol (1.02 mv at 2%), and 1-octanol (1.01 mv at 0.001%). Olfactometric bioassays at w/v 2.0% concentration further confirmed that ammonia, pyruvate, 1-octane-3-ol, hematin porcine, p-Tolualdehyde, methyl salicylate, uric acid, tetradecane, carbon dioxide, propanoic acid, 3-hexanol, hexanoic acid, adenine, 2,6-dichlorophenol, hexadecane, heptanoic acid, pentanoic acid, octadecane, guanine, and nonanoic acid acted as strong attractants, while citronellal, eugenol, butyric acid, geraniol, benzaldehyde, and tiglic aldehyde showed an active repellent effect against the tick species. Conclusions: This investigation provides knowledge of the olfactory sensilla of Haller’s structure as biosensors behind tick olfaction and the possibility for chemical detection of diverse attractants and repellents for future development of anti-tick compounds. Full article

Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor components, and bioactivity of Echa No. 10 Lichuan black tea (LBT) at different drying temperatures (70, 80, 90, 100, 110, 120, and 130 °C). During 80–120 °C, increasing the drying temperature enabled a higher sweet aroma concentration and enhanced the sweetness in the taste, in contrast to reducing the floral, fruity, and sweet aromas, and increasing the bitterness and astringency, at >120 °C. Additionally, with an increasing drying temperature, the contents of tea polyphenols and total catechins significantly decreased, with the theaflavins decreasing first and then increasing, and the alcohols, aldehydes, esters, and hydrocarbons increasing first and then decreasing. Meanwhile, compounds (including linalool, (Z)-linalool oxide (furanoid), (E)-linalool oxide (furanoid), cis-β-Ocimene, and methyl salicylate) contribute more to the floral and fruity aromas at <110 °C. Furthermore, low-temperature drying favors the antioxidant and inhibitory effects of the α-amylase, α-glucosidase, and glucose absorption activity. Both the tea quality and bioactivity results revealed 80–110 °C as the optimal drying temperature range for LBT. Full article

Various organic compounds susceptible to anodic polymerization were selected to study the effects of two solvents: acetic acid and ethyl acetate. Phenol and most of its derivatives, as well as resorcinol and 3,5-dihydroxybenzoic acid, exhibited typical electrode deactivation similar to other solvents; however, a continuous decrease in peak currents was not observed for 4-tert-butylphenols or salicylic aldehyde. Similar behavior was noted for monomers unrelated to phenols. In general, peaks were observed only for certain compounds and not in the initial voltammogram. Significant differences between the two solvents were observed in the subsequent voltammetric curves for some monomers. Microelectrode studies using 4-methoxyphenol as a model compound revealed notable differences between acetic acid and ethyl acetate in terms of curve shapes and the onset potentials of the plateaus. Plateau currents were used to estimate the solvent composition, demonstrating relatively high sensitivity to the acetic acid content. Full article

The poplar bark beetle Trypophloeus binodulus (Coleoptera: Scolytidae) is a key pest of poplar trees (Malpighiales: Salicaceae, genus Populus) across northern Spain. However, among the more than 200 poplar clones available on the market, the clone USA 184-411 has the highest susceptibility to T. binodulus attacks. We tested the hypothesis that compounds released by the most susceptible poplar clone chemically mediate Trypophloeus binodulus behavior. The leaf and bark volatile chemical profile composition of host poplar Populus nigra L. (Salicaceae) clones were analyzed and tested on adult T. binodulus by electroantennography (EAG) and by monitoring their populations in baited traps in northern Spain. The collection of volatiles released by the leaves and bark of both clones by SPME revealed the emission of 53 components from different chemical classes. Salicylaldehyde dominated these collections of leaf volatiles and was more abundant in aerations of the more susceptible poplar clone (USA 184-411). The EAG response of adult beetles to salicylaldehyde was higher than that of any other plant odorants. In field trials, traps baited with salicylaldehyde + ethanol significantly captured more adults than all other treatments, irrespective of other lure components. The present study could aid in developing semiochemical-based management tactics against this important pest. Full article