Search Results (1,102)

The demand for sustainable weed management and the limited discovery of new herbicide molecules have led to high interest in plant-derived bioherbicides, such as the water residues (WRs) from the hydrodistillation of aromatic plants, which contain biologically active secondary metabolites. Here, the bioherbicidal activity of WRs of four aromatic plant species was investigated. Chemical composition of WRs was determined by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS), and their effect was assessed on seed germination and seedling growth characteristics of Avena sterilis, Echinochloa crus-galli, and Zea mays. Five concentrations, i.e., 0, 10, 20, 50, and 100% (v/v), with 100% representing pure WR, were tested. Phenolic monoterpenes dominate WRs in oregano and thyme, and oxygenated monoterpenes in laurel and lavender. Germination and growth responses were dose-dependent and species-specific. Oregano and lavender WRs exhibited the strongest inhibitory effect, reducing weed germination by 82% and 79%, respectively. In contrast, laurel extracts showed weaker germination inhibition. Across all tested species, germination delays were observed, making WRs a promising candidate for weed control. The results also showed that WR reduced root growth by up to 95% and shoot growth by 70–80%. Maize exhibited greater tolerance than the weed species, maintaining higher germination. Overall, WRs represent a promising tool for integrated weed management. Full article

Four sweet cherry cultivars (FuChen, Redlight, Huangmi, and Samituo) grown in northern China were used to produce sweet cherry wines with two alcohol levels. Physicochemical properties, antioxidant capacity, and volatile aroma compounds of the wines were systematically investigated. The results showed that wine from the Redlight cultivar with an alcohol content of 11.22 ± 0.17% contained the highest phenolic content and also exhibited the strongest antioxidant capacity as measured by DPPH and ABTS•⁺ assays. Meanwhile, wine from the FuChen cultivar with an alcohol content of 11.45 ± 0.03% had the highest anthocyanin content and showed the strongest FRAP antioxidant activity. Orthogonal partial least squares discriminant analysis (OPLS-DA) based on electronic nose data clearly distinguished the eight sweet cherry wine samples from different cultivars. A total of 58 volatile compounds were identified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). Both principal component analysis (PCA) and OPLS-DA revealed clear differences among the sweet cherry wines based on their volatile composition. Using variable importance in projection (VIP) scores > 1 and relative odor activity values (ROAVs), the key aroma compounds contributing to the characteristic aroma profiles of the eight sweet cherry wines were identified as ethyl butanoate, isoamyl acetate, isoamyl hexanoate, methyl decanoate, ethyl decanoate, ethyl benzoate, methyl salicylate, citronellol, and eugenol. These findings provide important guidance for the selection of raw materials to improve the production of sweet cherry wines with targeted alcohol levels. Full article

This study provides a comprehensive characterization of volatile and nonvolatile compounds in scallion-braised sea cucumber by integrating solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) and widely targeted metabolomics. A total of 43 volatile compounds and 1792 nonvolatile metabolites were identified, with amino acids and their derivatives being the most abundant. Multivariate statistical analysis identified 11 key aroma-active volatiles and 619 significantly differential metabolites. Correlation network analysis demonstrated that characteristic flavors were primarily formed through coordinated pathways involving protein degradation, lipid oxidation, and carbohydrate metabolism during high-temperature braising. Terpenoids from seasonings, lipid-derived aldehydes and furans, and Maillard reaction products jointly shaped the distinctive aroma profile. This work clarifies the molecular mechanisms of flavor formation in scallion-braised sea cucumber and provides theoretical support for improving flavor regulation, processing standardization, and product quality evaluation in commercial sea cucumber production. Full article

Plant volatiles are critical mediators of insect–plant interactions, guiding natural enemies to specific habitats and prey. The flower bug, Orius maxidentex Ghauri (Hemiptera: Anthocoridae), is a generalist predator that exhibits a specialized ecological association with the weed Celosia argentea L. (Caryophyllales: Amaranthaceae), utilizing the plant as a primary floral niche in Hainan Island. In this study, the attractiveness of C. argentea floral volatiles to O. maxidentex was confirmed using a Y-tube olfactometer. Solid-phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC-MS) was utilized to identify six compounds in the floral volatiles: 1,3-diethenylbenzene, trans-cinnamaldehyde, β-bisabolene, methyl salicylate, 3-ethylbenzaldehyde, and nonanal. Electroantennogram (EAG) assays revealed that O. maxidentex antennae showed significant physiological responses to these compounds, and the EAG relative values were positively correlated with concentration gradients. Furthermore, O. maxidentex exhibited significant orientation responses to 1,3-diethenylbenzene, trans-cinnamaldehyde, β-bisabolene, and methyl salicylate, whereas no behavioral response was observed for 3-ethylbenzaldehyde or nonanal. Further tests revealed that β-bisabolene elicited the highest attractiveness, comparable to a synthetic blend formulated to mimic the natural release ratio of the active semiochemicals. These findings reveal the hidden chemical cues mediating the interaction between a predator and its preferred habitat. Understanding this mechanism not only helps explain insect adaptation but also offers new strategies for using these plant volatiles to influence the behavior of this specific predator, potentially enhancing its targeted recruitment in agroecosystems. Full article

To reveal how the characteristic flavor of jasmine tea is generated, this study analyzed the coordinated changes in sensory properties, chemical components, and aroma migration behavior during scenting. Sensory evaluation, biochemical assays, and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) integrated with orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity value (rOAV) filtering were applied to tea samples before and after scenting. After scenting, aroma and taste scores increased significantly, and liquor color shifted from tender green to pale yellow. Amino acids and soluble sugars increased, while astringent substances such as tea polyphenols and catechins decreased. Key floral compounds, including cis-3-hexenyl benzoate and methyl anthranilate, were transferred from jasmine flowers to the tea base and enriched, likely contributing to the typical aroma profile. The retention rate of aroma in spent flowers was positively correlated with hydrophobicity (logP, r > 0.46, p < 0.01) and negatively with polarity (TPSA, r > −0.42, p < 0.05), suggesting regulation by hydrophobic partitioning. In contrast, aroma transfer to the tea base showed no simple correlation with any single physicochemical parameter, suggesting multi-factor regulation. This study provides insights into the scenting process and offers a theoretical reference for quality control in jasmine tea production. Full article

Thamnaconus modestus (black scraper) is an economically important fish species in Chinese coastal fisheries, yet its pronounced fishy off-odor, primarily attributed to sulfur-containing compounds and trimethylamine (TMA), severely limits consumer acceptance and product diversification. However, a systematic investigation into how different thermal processing methods affect its volatile flavor profile is lacking. This study employed an integrated multi-instrumental flavoromics platform combining sensory evaluation, electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), coupled with chemometric analysis, to systematically characterize the aroma variations of T. modestus subjected to steaming, boiling, deep-frying, and roasting treatments compared with raw samples. A total of 62 (GC-IMS) and 129 (GC-MS) volatile compounds were identified, from which 78 characteristic markers (VIP > 1) and 45 key odorants (OAV ≥ 1) were screened. Thermal processing markedly reduced sulfur-containing compounds and TMA concentrations (raw >> steamed ≈ boiled >> deep-fried > roasted) while promoting lipid oxidation- and Maillard reaction-derived aldehydes and furans. Two distinct flavor modulation patterns were revealed: moist-heat methods (steaming, boiling) generated grassy/fatty notes through moderate lipid oxidation, whereas dry-heat methods (deep-frying, roasting) produced characteristic roasted/nutty notes via synergistic activation of Strecker degradation and Maillard reaction. These findings provide scientific evidence for precise flavor quality control and diversified processing optimization of T. modestus products. Full article

Inflammation is associated with metabolic alterations that can lead to the release of volatile organic compounds (VOCs) reflecting cellular biochemical activity. Profiling these volatile metabolites may provide insight into cellular responses to inflammatory stimuli, although their characterization in skin-derived cells remains limited. In this exploratory proof-of-concept study, we investigated the volatile metabolite profiles of human skin fibroblasts exposed to different inflammatory stimuli. Fibroblast cell lines were stimulated with polyinosinic:polycytidylic acid (Poly I:C), tumor necrosis factor-alpha (TNF-α), and lipopolysaccharide (LPS) to model viral-, cytokine-, and bacterial-associated stress conditions. Headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) was applied to analyze volatile metabolites released from the cell cultures, enabling exploratory profiling of the fibroblast volatilome. A data-processing workflow including pairwise comparisons between experimental groups and statistical filtering was implemented to identify volatile features associated with the different conditions. Several VOCs were tentatively identified, mainly belonging to alcohol, ester, and hydrocarbon classes, and showed differential abundance patterns between stimulated and control samples. Multivariate analysis indicated a separation between stimulated and non-stimulated groups, suggesting stimulus-associated differences in the volatile profiles of fibroblast cultures. While these observations may reflect metabolic responses occurring under inflammatory stimulation, the chemical identity and biochemical origins of several detected features remain to be confirmed. All in all, this study demonstrates the feasibility of applying HS-SPME-GC×GC-TOFMS-based volatilome profiling to investigate stimulus-associated changes in fibroblast cultures. The detected VOC patterns should therefore be considered preliminary observations requiring further chemical characterization and independent validation. Future studies including larger sample numbers, complementary biological verification of the inflammatory response, and more physiologically relevant experimental models will be necessary to further assess the robustness and potential relevance of these volatile signatures in the context of inflammatory processes. Full article

Due to the ultra-trace concentrations of perfluoroalkyl compounds (PFCs) existing in environmental aqueous matrices, it is imperative to develop sensitive and high-enrichment-efficiency approaches for the determination of these emerging pollutants. In this study, a nitrogen-doped carbon dot-functionalized hollow fiber membrane (NCDs@HFM) was fabricated and employed in solid-phase microextraction (SPME) mode for the simultaneous identification of eight perfluoroalkyl carboxylates (PFCAs). The NCDs@HFM offers several advantages, including multiple active binding sites, chemical durability, a large specific surface area and environmental compatibility. Owing to these properties, the NCDs@HFM-based SPME demonstrated high extraction efficiency for PFCAs, where enrichment factors for target molecules could reach 35–61 fold under the optimum conditions. This established method was then integrated with liquid chromatography–tandem mass spectrometry (LC-MS/MS) for the qualitative and quantitative analysis of eight representative PFCAs in drinking and environmental water samples. The limits of detection (LODs, S/N = 3) and quantitation (LOQs, S/N = 10) of the method were at the scale of 0.0018–0.015 μg/L and 0.006–0.050 μg/L, respectively. This proposed method exhibited good precision, with RSDs below 13.2% and satisfactory accuracy, with recoveries ranging from 70.6% to 122.5%. The developed method was successfully applied in the identification of eight typical PFCAs in drinking and environmental water samples. This method exhibits several merits, including low cost, high sensitivity, good reliability and reusability, representing a promising alternative for measuring trace levels of PFCAs in aqueous matrices. Full article

C₁₃-Norisoprenoids are important contributors to the aroma of Riesling wine. Their quantification is analytically challenging due to their low concentrations, the lack of commercial standards and their pronounced sensitivity to analytical conditions, reflecting their chemical lability, as well as the dynamic nature of the wine matrix, leading to high reactivity and, consequently, remarkable structural diversity. Here, we developed an assay for the analysis of C₁₃-norisoprenoids in wine using headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry (HS-SPME–GC-MS/MS). After evaluating different fiber materials, a statistical design of experiments (DoE) approach was employed to systematically optimize key HS-SPME parameters, including incubation, extraction and desorption conditions. Selected reaction monitoring (SRM) transitions were established for all targeted C₁₃-norisoprenoids, allowing the assay to provide relative quantification of more than 40 compounds using representative labeled and unlabeled standards to generate linear calibration curves. Following method validation, this approach was applied to a young German Riesling wine to investigate the effect of various acidic hydrolysis conditions on the norisoprenoid profile as well as on specific compounds. A central composite design (CCD) was used to systematically study the impact of pH, temperature, and hydrolysis time. Quantitative data were obtained for 22 C₁₃-norisoprenoids demonstrating that hydrolysis conditions strongly affected the norisoprenoid composition. pH and temperature showed a greater influence than reaction time. Response surface models (RSM) indicated that TDN, Vitispirane and TPB in particular are predominantly formed under strongly acidic and high-temperature conditions, whereas others such as Riesling acetal and actinidols are formed under milder conditions. The results indicate that hydrolysis conditions should be tailored to the specific norisoprenoid under investigation and the research question, particularly when simulating conditions of accelerated wine ageing for analytical purposes. Full article

This study aimed to provide a comprehensive characterization of floral volatile organic compounds (VOCs), perform systematic comparative analysis among multiple fragrant camellias, and establish a classification framework based on aroma components for cultivars derived from Camellia Sect. Theopsis. Volatile compounds were analyzed from 21 fragrant camellias using headspace solid-phase microextraction coupled with gas chromatography–time-of-flight mass spectrometry (HS-SPME-GC-TOFMS), followed by cluster and correlation analyses. A total of 51 volatile compounds were identified, including 20 alcohols, 15 aldehydes, and five esters, among which 27 were designated as major aroma components. Alcohols were the dominant class, and phenylethyl alcohol was detected in all cultivars, with a relative abundance ranging from 1.30% to 45.86%. Certain compounds, such as eugenol and 2-pentylfuran, exhibited cultivar-specific enrichment. Cluster analysis revealed a high degree of similarity in volatile profiles, with the strongest correlation observed between Camellia ‘Himenoka’ and Camellia ‘Minato-no-haru’ (r = 0.97). This similarity may be associated with a shared parental background, particularly the frequent use of Camellia lutchuensis in breeding. These findings provide a systematic understanding of floral VOC composition and offer a chemical basis for the utilization of Camellia Sect. Theopsis germplasm in fragrance-oriented breeding. Full article

This study characterizes the volatile organic compound (VOC) profiles of young monovarietal red wines from five cultivars widely grown in Alentejo, Portugal—Aragonez, Castelão, Merlot, Syrah, and Trincadeira, across two consecutive vintages (2021 and 2022), in a total of 20 samples. Understanding how grape variety and harvest year shape VOC composition is essential for defining varietal typicity, supporting authenticity assessments, and guiding quality-driven enological practices. VOCs were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography coupled to time-of-flight mass spectrometry (GC–TOFMS), providing a semi-quantification of 142 volatile compounds across nine chemical families. Statistical analyses, including ANOVA and Principal Component Analysis (PCA), unveiled significant effects of variety, vintage, and their interactions on VOC composition, enabling clear discrimination of the wines. Notably, terpenes and C₁₃-norisoprenoids exhibited strong varietal differentiation patterns: Castelão and Trincadeira showed higher relative proportions of monoterpenes like linalool, β-citronellol, and geraniol, whereas Aragonez presented increased sesquiterpene levels including β-bisabolene and α-muurolene, and Syrah and Merlot displayed more diverse terpenoid patterns. Despite their lower abundance, C₁₃-norisoprenoids, particularly trans-β-ionone, consistently differentiated wines across vintages. A 100% ribbon chart of the main terpenoids and C₁₃-norisoprenoids highlighted genotype-driven and vintage-independent patterns, underscoring their potential as robust markers of Portuguese red wines. This study presents a high-resolution HS-SPME–GC–TOFMS chemometric workflow for the profiling and classification of young Alentejo red wines, highlighting consistent varietal patterns in terpene and C₁₃-norisoprenoid distributions under the studied conditions. Full article

To explore the characteristic volatile compounds of ‘Hujing Milu’ peaches from different growing regions, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) were employed to analyze volatile components in samples from six production areas. A total of 73 and 56 volatile compounds were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively. Quantitative analysis revealed that esters, aldehydes, and alcohols were the main contributors to the aroma profile, accounting for over 70% of the total relative content. Combined with chemometric analysis (VIP > 1 and OAV/ROAV > 1), 17 potential biomarkers were identified that can distinguish ‘Hujing Milu’ peaches from different regions, including ethyl acetate, hexanol, (E)-2-nonenal, and dihydro-β-ionone. Moreover, soil properties of these regions and their correlation with volatile compounds were analyzed to elucidate the formation mechanisms of characteristic aromas. The results showed that ethyl acetate exhibited a significant positive correlation with soil pH (r = 0.530, p < 0.05), whereas dihydro-β-ionone showed a significant positive correlation with soil organic matter (r = 0.587, p < 0.05) and available potassium (r = 0.830, p < 0.05). This study identified characteristic volatile compounds of ‘Hujing Milu’ peaches from different regions, providing a reliable technical basis for origin traceability and the enhancement of aroma quality in ‘Hujing Milu’ peaches. Full article

There has continued to be an increase in the production of gluten-free products, including beer. This interest is a combination of responses to both consumers addressing food sensitivities as well as personal preferences. Beer produced from gluten-free grains has a distinct flavor that differs greatly from traditional barley beer. Recently, the use of millet to produce gluten-free beer has increased with larger-scale malting of millet. It is the goal of this project to investigate the chemical composition of the millet beer aroma. The fermentation of millet-based beers was compared to sorghum and barley beers. Beyond this, the impact of common yeast strains on the fermentation of millet-based beers weas also investigated. All brews were regularly monitored for pH, gravity, total titratable acidity, total polyphenols, and free amino nitrogen. In addition, the aroma profile was sampled using Solid-Phase Microextraction (SPME) with chemical separation and identification and quantification using Gas Chromatography with Mass Spectroscopy (GC-MS). The analysis showed the production of acceptable beers; however, the fermentation there is obvious needed to optimize brewing conditions. In addition, the amount of total volatile compounds was found to be significantly different than beer produced using malted barley. Full article

Zebrafish, as an emerging model organism, are widely used in in vivo pharmacodynamic and pharmacokinetic studies. Unlike direct chemical analyses that require no sample preparation, most biological samples must undergo preprocessing steps—procedures that profoundly affect analytical outcomes. This paper systematically summarizes the main methods and types of zebrafish sample pretreatment currently in use, aiming to provide a reference for future research in zebrafish sample analysis and preparation. A systematic search was conducted across PubMed, Web of Science, and CNKI for studies published between 2014 and 2024 focusing on liquid–liquid extraction (LLE), solid phase extraction (SPE), and related techniques for zebrafish drug analysis. The results indicate that traditional methods, including LLE and protein precipitation, remain prevalent due to their operational simplicity, but are limited by low enrichment efficiency and pronounced matrix effects (MEs). In contrast, advanced SPE techniques, particularly solid phase microextraction (SPME), are increasingly favored for complex biological sample processing, with key trends including technique hyphenation (e.g., SPME–high-performance liquid chromatography (SPME-HPLC), and micro-SPE–mass spectrometry (µSPE-MS)) and the development of novel sorbents. Despite these advances, current challenges persist, such as immature rapid on-site pretreatment protocols, the difficulty of balancing analytical efficiency with operational simplicity, and the lack of standardized procedures across studies. Overall, zebrafish sample pretreatment techniques are evolving toward higher efficiency, selectivity, and automation. Future research efforts should prioritize the development of intelligent, eco-friendly pretreatment methods and the establishment of unified standards to enhance the reproducibility and comparability of zebrafish-based pharmacological studies. Full article

The aim of this study was to identify chemical formulations that stimulate Apis mellifera colony development by enhancing queen egg-laying under protein-supplemented conditions. Feeding trials were conducted in early spring, when natural food sources are scarce. The experiment was conducted in two Romanian apiaries and included four treatment groups. Three formulations included protein-enriched bee food: two standard variants and one supplemented with essential fatty acids. All were administered alongside behavioral stimulants (T1–T3). A fourth treatment served as a control, containing only protein-based food without brood pheromones or additional stimulants (T4). Pheromone blends were formulated based on brood-emitted volatiles identified by solid-phase microextraction-gas chromatography coupled with mass spectrometry (SPME–GC–MS). The effects of the treatments were evaluated by measuring queen egg-laying and brood area development. Results showed that treatments based on brood ester pheromones (BEP)–T1 and a fatty acid blend (FAB)–T3 significantly stimulated queen egg-laying and brood production, with comparable performance and a slight advantage for T3. In contrast, combining BEP with a fatty acid-supplemented protein diet (T2) produced a moderate effect, consistent with regulated lipid intake in honey bee colonies. These findings indicate that brood-associated semiochemicals, combined with protein supplementation, can effectively stimulate colony growth. Full article