Search Results (416)

Delayed harvesting of grapes can alter fruit quality and plays an important role in alleviating the problem of market saturation during peak seasons, as well as in regulating the supply period of grapes. In this study, by conducting a comparative analysis of fruit quality, metabolomics (aroma compounds) and transcriptome sequencing of ‘Shine Muscat’ grapes harvested at six different on-tree ripening stages after maturity, we found that: (1) delayed harvesting led to dramatic variation in berry color change (light green to yellow) with a significant increase in soluble solids (19.5 to 20.89 Brix); (2) A total of 25 volatile aroma compounds was identified in collected berry samples, while trans-2-hexenal and hexanal exhibited the highest concentrations in all samples, marking them as key volatile compounds in ‘Shine Muscat’ grapes. Notable variation in the concentrations of linalool, n-butanol, benzyl alcohol, phenylethanol, β-citronellol, and propionic anhydride were recorded in selected harvest periods. OAV analysis results show that linalool has the largest OAV among the detected compounds, and its OAV proportion increased from 53% to 95% during the six sampling periods of ‘Shine Muscat’; (3) Transcriptome sequencing of selected samples demonstrated a positive correlation between eight terpene-synthesis-related genes and linalool accumulation. Furthermore, genes within the MEP pathway (specifically VvTPS55, VvTPS59) and several transcription factors were associated with terpenoids metabolism. Based on soluble solids and OAV results, T18–T22 period (18–22 weeks post-flowering) can become good quality on-vine storge berries. The gene expression profile and developmental patterns of metabolites in MEP pathway may helpful in functional characterization of candidate genes related to terpenoid metabolism in future studies. Full article

Port wine production involves the addition of grape spirit to halt fermentation and retain natural sweetness. This spirit, produced by distilling wine and its by-products, must comply with legal standards, including a mandatory sensory assessment. Because grape spirit influences Port wine’s volatile composition, this study investigated the odour-active compounds present in several grape spirits intended for fortification. Volatile compounds were extracted by liquid–liquid extraction, concentrated, and analysed using gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). In GC-O, based on frequency detection, a panel of assessors sniffed the extracts to determine the presence of aroma compounds. The results revealed a wide range of odour-active compounds in grape spirits, belonging to several chemical families such as esters, alcohols, terpenic compounds and acids. These compounds exhibited both pleasant aromas, such as fruity, floral and caramel notes as well as undesirable ones like cheese and foot odour. Most of these compounds originate from the fermentation process and are also found in other unaged distilled beverages, including young Cognac, Calvados and fruit spirits. This research highlights the aromatic complexity of grape spirits and, for the first time, determined the aroma thresholds for 25 of 36 the compounds studied at an ethanol content of 20%. Full article

In the context of climate change and the general trend toward a healthy lifestyle, reducing the alcoholic strength of wines poses a major challenge for producers. In order to obtain quality low-alcohol wines (LAWs), Muscat Ottonel conventional wine was subjected to reverse osmosis followed by vacuum concentration of the hydroalcoholic permeate (ROVC) or to two-step vacuum concentration (TSVC), with the recovery of aromas as the first alcoholic fraction (F1). Beverages with alcoholic concentrations of 3.50, 5.50, and 8.50% vol. were obtained, with compositional characteristics and sensory properties varying significantly with alcoholic strength and dealcoholization technique applied. ROVC produced wines with organic acids, volatile constituents, extract, and color intensity decreasing progressively with the reduction in alcohol concentration. At similar alcohol concentration, TSVC LAW showed a significantly higher phenolic content, antioxidant activity, volatile compounds (including esters and terpenes), and overall structural balance, maintaining better the typicity of wines. In both processes, reducing alcohol below 5.50% vol. significantly affected the quality and acceptability of the final product. Hierarchical cluster analysis indicated that TSVC LAWs were statistically closer to the conventional wine (control). These findings improve the understanding of how dealcoholization technologies affect the composition of wine, improving product quality, sustainability, and operational efficiency. Full article

This study examined how different fertilisation strategies (mineral, compost, vermicompost and non-fertilised control) influence vine nutrient status, must composition and wine chemical characteristics over two consecutive seasons (2024–2025) in two semi-arid Mediterranean vineyards, one deficit-irrigated and other rainfed. Compost and vermicompost were produced from winery residues, in line with a circular management approach. Organic fertilisation improved vine nitrogen and potassium levels, particularly at veraison, with cumulative effects observed over time. Musts from fertilised vines (mineral, compost and vermicompost) exhibited higher levels of yeast-assimilable nitrogen (YAN) and pH, as well as lower titratable acidity, compared to the control group (without fertilization). Wines obtained from these treatments exhibited higher ethanol content and modified acidity parameters, with compositional changes being more evident in the rainfed vineyard. Analysis of volatile compounds revealed that organic fertilisers, particularly vermicompost, promoted the formation of esters, higher alcohols, and terpenes linked to grape metabolism and fermentation. These results demonstrate that organic amendments derived from winery waste can serve as efficient nutrient sources, thereby enhancing the nutritional balance of vines and the composition of wines, while also promoting sustainable and circular practices in viticulture. Full article

Botrytis cinerea Pers., the causal agent of grey mould, causes major economic losses in viticulture by reducing grape and wine quality and yield. Antagonistic yeasts that release bioactive volatile organic compounds (VOCs) represent a sustainable alternative to synthetic fungicides. Here, VOCs produced by Pichia guilliermondii strain ZIM624 were identified and assessed for antifungal activity against B. cinerea. 65 VOCs—including higher alcohols, volatile phenols, esters, and terpenes—were detected using two newly developed and validated analytical methods combining automated headspace solid-phase microextraction with gas chromatography–mass spectrometry. A total of 13 VOCs were selected for the bioassays. Fumigation assays demonstrated that terpenes (citronellol, geraniol, nerol, α-terpineol, and linalool) were the most effective inhibitors of B. cinerea mycelial growth (EC₅₀ = 6.3–33.9 μL/L). Strong inhibition was also observed for 4-vinylphenol and isoamyl acetate. In vivo assays confirmed that exposing infected grape berries to P. guilliermondii VOCs significantly reduced grey mould incidence. These results highlight the potential of P. guilliermondii ZIM624 volatiles as natural biofumigants for the eco-friendly management of B. cinerea in grapes. Future research should focus on optimising VOC production, evaluating efficacy under field conditions, and developing formulations for practical application in vineyards and post-harvest storage. Additionally, investigating potential synergistic effects of VOC combinations could lead to more effective biocontrol strategies. Full article

This study evaluated the effects of tamarind pulp addition at different processing stages and concentrations on the physicochemical, volatile, bioactive, and sensory characteristics of Saison-style beers. The experiment was conducted in two stages. First, tamarind pulp (15 g/L) was added during fermentation or maturation, with maturation resulting in superior sensory scores and higher purchase intention (75%). In the second stage, tamarind pulp was added during maturation at 20, 40, and 60 g/L. The beers presented alcohol contents between 7.1 and 7.6% (v/v), bitterness values of 29–31 IBU, and color typical of the Saison style. Sensory analysis showed that the beer with 20 g/L of tamarind pulp achieved the best balance of acidity, aroma, and flavor, with acceptability indices above 70%, while higher concentrations increased residual acidity and reduced flavor acceptance. Chromatographic analyses indicated increased levels of esters and terpenes, particularly ethyl octanoate, phenethyl acetate, citronellol, and linalool, contributing fruity, floral, and citrus notes. Overall, tamarind pulp addition during maturation, especially at 20 g/L, improved the sensory and chemical profile of Saison beers, supporting its use as a craft beer adjunct. Full article

Diabetes mellitus represents one of the main health challenges worldwide, characterized by hyperglycemia and long-term serious microvascular and macrovascular complications. Marine organisms are a promising reservoir of bioactive metabolites for developing effective antidiabetic therapies with fewer side effects. The sea urchin Tripneustes gratilla (T. gratilla) is widely distributed in the Red Sea, with limited reports of its pharmacological activities and chemical characterization. In this study, a nanosuspension formulation of T. gratilla extract (T. gratilla-NS) was developed to enhance the bioavailability of its bioactive constituents. This study investigated the antidiabetic potential of T. gratilla extract through an integrated approach encompassing chemical profiling of the extract, assessment of its alcoholic extract for in vitro inhibitory effects on α-amylase and α-glucosidase, and in vivo evaluation of T. gratilla-NS in an alloxan-induced diabetic rat model. We found that the alcoholic extract showed potent inhibitory action toward α-amylase with IC₅₀ 5.31 ± 0.05 µg/mL and moderate inhibitory activity toward α-glucosidase with IC₅₀ 21.36 ± 0.06 µg/mL. T. gratilla-NS significantly increased insulin levels, reduced blood glucose levels, and restored pancreatic damage. Furthermore, it enhanced the levels of superoxide dismutase and total antioxidant capacity with a concomitant decrease in malondialdehyde concentration in pancreatic tissue. The observed activities could be attributed to a wide array of diverse compounds, terpenes, mainly sesquiterpenes, diterpenes, steroids, and polyunsaturated fatty acids detected by GC-MS, compounds with a phenolic nucleus equal to 54.26 ± 1.27 mg. GAE/g of extract. This research highlights the dual role of T. gratilla-NS in combating diabetes and subsequently attenuating its associated complications. Full article

The aroma of wine is a defining quality attribute, determined mainly by volatile organic compounds (VOCs) originating from grape metabolism, fermentation, and maturation. This study aimed to characterize the VOC composition of young monovarietal red wines from the Alentejo region (Portugal), produced from Alicante Bouschet, Touriga Nacional, and Trincadeira across five consecutive vintages (2020–2024). Headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-ToFMS) was applied for VOC profiling, followed by multivariate statistical analyses. A strict identification and reproducibility criterion was applied to ensure longitudinal consistency over the five vintages. MANOVA analysis revealed significant effects (p < 0.001) of both grape variety and vintage on VOC distribution. Esters were the most abundant and discriminant group, while aldehydes and terpenes contributed markedly to varietal differentiation. Alicante Bouschet wines were associated with fruity ethyl esters, Touriga Nacional with monoterpenes (citronellol, terpinolene, α-farnesene) and aromatic alcohols, and Trincadeira with aldehydes and sesquiterpenes. Canonical discriminant analysis (CDA) achieved clear separation among varieties and vintages, with the first two canonical functions accounting for over 70% of the total variance. Heatmap analysis highlighted distinctive terpene and C13-norisoprenoid profiles across samples. These findings demonstrate the pivotal role of VOCs in defining Alentejo wine typicity and support their use as chemical markers for authenticity and PDO valorization. Full article

Background: The genus Arthrophytum Schrenk (Amaranthaceae Juss.) is a relict systematic group restricted to the desert regions of northern Turan. Its species are narrowly endemic, stenotopic, and poorly studied, with virtually no available data on their phytochemical composition. Objectives: This study aimed to conduct the first comparative phytochemical analysis of five Arthrophytum species—A. lehmannianum, A. iliense, A. longibracteatum, A. subulifolium, and A. betpakdalense—to reveal their metabolite profiles and assess chemotaxonomic and functional features. Methods: Phytochemical profiling was performed using gas chromatography–mass spectrometry (GC–MS) to identify volatile and semi-volatile metabolites in the studied species. Results: GC–MS analysis revealed a predominance of terpenes in all species, along with significant contributions from fatty acids, esters, and other oxygen-containing compounds. The taxa were characterized by a rich pool of isoprenoids, including terpenes, sterols, tocopherols, and squalene, as well as lipid components of cuticular coatings such as fatty acids and long-chain alcohols. Isoprenoids dominated particularly in A. subulifolium and A. longibracteatum. A. iliense showed a high content of carbonyl and aromatic compounds, whereas A. longibracteatum and A. lehmannianum were distinguished by elevated levels of fatty acids and long-chain alcohols. Common metabolites—β-sitosterol, stigmasterol, vitamin E, squalene, and caryophyllene—constituted the conservative biochemical core of the genus. Conclusions: The results obtained for the first time demonstrate distinct chemotaxonomic and functional features of relict Arthrophytum species and highlight their potential for further research and application in the pharmaceutical, cosmetic, and aromatic industries. Full article

This study evaluated the efficacy of an environmentally friendly degreasing agent formulated from orange peel extract as both a cleaning agent and corrosion inhibitor for surgical instruments manufactured from 316LVM stainless steel. The extract was obtained via microwave-assisted hydrodistillation and subsequently blended with biodegradable surfactants. Its performance was compared against a benchmark commercial cleaner (West Oxyclean^®) through Tafel polarization, Electrochemical Impedance Spectroscopy (EIS), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and X-Ray Diffraction (XRD). FTIR analysis confirmed the presence of terpenic compounds, predominantly limonene, alongside ethers, alcohols, and unsaturated structure characteristics of citrus essential oils. Polarization and EIS results showed that the formulation containing 0.12% extract exhibited the highest charge-transfer resistance and the lowest corrosion current density (0.093 μA/cm²), achieving an inhibition efficiency of 81.29%, whereas the 0.08% formulation showed greater corrosive response than the commercial cleaner. SEM imaging demonstrated a progressive decline in both the severity and density of localized corrosion attacks with increasing extract concentration, while XRD diffractograms indicated a marked reduction in corrosion-product formation—completely absent at the optimal concentration. These findings demonstrate that orange peel extract functions as an effective and environmentally sustainable corrosion inhibitor, capable of preserving the structural and surface integrity of surgical-grade steel. Its technical performance, combined with its biodegradable profile, positions it as a promising alternative to conventional industrial cleaners within medical and hospital applications. Full article

Hemipteran insects such as Euschistus heros and Dysdercus peruvianus are important pests of soybean and cotton, respectively, making them relevant targets in pest management programs. This work aims to evaluate the insecticidal and chemical activity of Cymbopogon citratus essential oil (CC-EO) and its nanoemulsion against E. heros and D. peruvianus. A mixture of citral stereoisomers (59.5%) was identified as the major constituent of CC-EO The topical application of nanoemulsion resulted in 53.33% and 33.33% mortality in E. heros and D. peruvianus, respectively. Contact treatment caused 83.33% mortality in E. heros and 86.70% mortality in D. peruvianus, also inducing antennal deformities observed by scanning electron microscopy and reflected in altered behavioral responses in a Y-tube olfactometer assay. Ovicidal effects were observed in contact treatment for both species, affecting nymph emergence from eggs treated with nanoemulsion. Treatments with pure EO resulted in 100% nymph mortality and complete inhibition of egg hatching in both insects. Headspace solid-phase microextraction (HS-SPME) analysis revealed changes in the volatile profile of treated insects, showing the presence of semiochemicals related to defense and alarm, such as terpenes and alcohols. The multiple lethal and sublethal effects demonstrated by CC-EO highlight its potential as a candidate for integrated pest management programs, offering an eco-friendly alternative to conventional chemical control methods. Full article

This study investigated the effects of three cooking methods—fragmenting process (FP), boiling treatment (BT), and high-pressure steam (HPS) treatment—on the structure and volatile compounds (VOCs) of fresh Lyophyllum decastes. The surface morphology and functional groups of L. decastes were analyzed by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR), respectively. The VOCs in L. decastes were analyzed by comprehensive two-dimensional gas chromatography–mass spectrometry (GC×GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). SEM results showed that HPS resulted in the most pronounced structural disruption, forming a honeycomb-like porous surface, whereas FP yielded smaller fragments with smoother surfaces. FTIR spectra indicated that none of the treatments significantly altered the characteristic functional groups. A total of 73 VOCs were identified by GC×GC-MS, including 23 hydrocarbons, 14 alcohols, 10 ketones, seven aldehydes, six ethers, three esters, two terpenes, and eight other compounds. Additionally, 22 VOCs were identified by GC-IMS, including seven alcohols, six aldehydes, five esters, three ketones, and one other compound. The four compounds benzaldehyde, benzeneacetaldehyde, (E)-2-hexen-1-ol, and 1-hexanal were detected by both methods. Among the three methods, FP induced the least structural damage and better preserved the VOCs. These results offer theoretical insights and technical support for the flavor-oriented deep processing of L. decastes. Full article

Partial or total replacement of pork fat with homologous functional oils may meet consumer demand for healthy meat products while preserving their sensory quality. This study investigated the use of lard-derived diacylglycerol (DG) as a fat replacer on the flavor characteristics of frankfurters. The results revealed that substituting pork fat with purified glycerolized lard (PGL) at different levels (25%, 50%, and 100%) increased the water content and water activity, improved the L* and b* values, and protein thermal stability, while decreasing the a* value of frankfurters. Meanwhile, electronic nose results showed that replacing pork fat with PGL affected the aroma of frankfurters. Furthermore, gas chromatography–mass spectrometry detected 50 volatile compounds in all the frankfurters (such as aldehydes, alcohols, terpenes, and aromatic hydrocarbons, etc.). Replacing lard with PGL significantly increased the variety and content of flavor compounds in frankfurters (p < 0.05). According to the approximate odor activity values (OAV) > 1 and variable importance in projection (VIP) > 1, the distinct flavor of the frankfurters with different levels of PGL mainly resulted from aldehydes, alcohols, and terpenes. Generally, this study provided a valuable theoretical foundation for substituting fat with lard-derived DG to improve the flavor characteristics of frankfurters. Full article

Beiwudu Hulatang, a traditional Chinese culinary delicacy, is valued for its complex flavor profile; however, its characteristic aroma compounds and the determinants of sensory quality remain insufficiently studied. This study evaluated the flavor characteristics of four commercial samples and one laboratory-made sample of Beiwudu Hulatang using gas chromatography–ion mobility spectrometry (GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), and sensory evaluation. The results of E-tongue analysis indicated that bitterness and saltiness were the dominant taste attributes. E-nose analysis demonstrated strong responses to sulfur-containing compounds, alcohols, and alkanes, indicating their significant contribution to the overall aroma. A total of 60 volatile compounds were identified by GC-IMS, with ethers, alcohols, and terpenes being the most abundant chemical groups. Among these, 13 key aroma compounds were screened as discriminative markers (OAV > 1, VIP > 1) by integrating the odor activity value (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The Pearson correlation analysis further revealed that sensory attributes, particularly aroma and overall acceptability, were positively correlated with propanal, heptaldehyde, and 1,8-cineol, and negatively correlated with linalool and limonene. Overall, this study provides a systematic characterization of the flavor profile of Beiwudu Hulatang and establishes a scientific basis for its quality standardization and flavor-oriented product development. Full article

Tomato processing produces large quantities of by-products, mainly pomace, which are frequently discarded despite their significant nutritional and functional potential. The study aimed to evaluate the proximate analysis, volatiles, fatty acids, total antioxidant capacity, carotenoids, lycopene, and β-carotene in the pomace of three varieties of tomatoes (two Romanian cultivars and one Mediterranean cultivar) for potential valorization of these by-products. The mineral content in the tomato pomace was found to follow the order (average, mg kg⁻¹): K (13,090) > P (2793) > Ca (1121) > Mg (879) > Na (258) > Fe (12.3) > Zn (11.4) > Mn (7.0) > Cu (3.0). The fatty acid profiles revealed the presence of linoleic acid, oleic acid, and palmitic acids. All cultivars exhibited a high content of polyunsaturated fatty acid (PUFA) (55.7–62.3%) and a low content of omega-3 fatty acids (2%). Nutritional quality indices were calculated based on the fatty acid profiles. Analysis of volatile compounds revealed that Mediterranean cultivars were predominantly enriched in alcohols, hydrocarbons, and aldehydes, whereas Romanian cultivars had a high level of terpenes, along with hydrocarbons and aldehydes, contributing to their distinctive flavor profiles. The identified terpenes included β-phellandrene, terpinolene, limonene, ocimene, and cholestanone. All samples exhibited notable levels of bioactive compounds, particularly polyphenols and carotenoids. Additionally, high quantities of lycopene were found in the tomato by-products. The nutritional quality indices indicate that tomato pomace can be utilized as an ingredient to enhance the nutritional value of other products. Full article