Search Results (312)

The aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types (semimembranosus (SM), biceps femoris (BF) and semitendinosus (ST)) used to produce dry-cured Bísaro ham. Sixteen dry-cured hams were used. The physicochemical parameters were significantly affected by the muscle type, with the differences being mainly related to the different drying degrees and the intramuscular fat and collagen contents of the fresh muscles. Additionally, the type of muscle had a significant influence on the polyunsaturated fatty acids, such that the muscle with the highest fat content (ST) had the lowest PUFA content and vice versa. There were strong significant differences in the total content of volatile compounds derived from the Strecker reaction, which was higher in the ST muscle, and in the proportions of these compounds with different functional groups. The amount of sulfur compounds was also affected by the muscle type and was higher in the SM muscle. Due to the great impact of Strecker-derived and sulfur compounds on the flavor of the cured hams, these differences would affect the flavor perception of the different muscles. The variability between muscles in composition, fatty acids and volatile compounds allowed for discrimination of the samples by muscle type using multivariate analysis. Full article

Spice by-products, often discarded as waste, represent an untapped resource for sustainable packaging solutions due to their unique, multifunctional, and bioactive profiles. Unlike typical plant residues, these materials retain diverse phytochemicals—including phenolics, polysaccharides, and other compounds, such as essential oils and vitamins—that exhibit controlled release antimicrobial and antioxidant effects with environmental responsiveness to pH, humidity, and temperature changes. Their distinctive advantage is in preserving volatile bioactives, demonstrating enzyme-inhibiting properties, and maintaining thermal stability during processing. This review encompasses a comprehensive characterization of phytochemicals, an assessment of the re-utilization pathway from waste to active materials, and an investigation of processing methods for transforming by-products into films, coatings, and nanoemulsions through green extraction and packaging film development technologies. It also involves the evaluation of their mechanical strength, barrier performance, controlled release mechanism behavior, and effectiveness of food preservation. Key findings demonstrate that ginger and onion residues significantly enhance antioxidant and antimicrobial properties due to high phenolic acid and sulfur-containing compound concentrations, while cinnamon and garlic waste effectively improve mechanical strength and barrier attributes owing to their dense fiber matrix and bioactive aldehyde content. However, re-using these residues faces challenges, including the long-term storage stability of certain bioactive compounds, mechanical durability during scale-up, natural variability that affects standardization, and cost competitiveness with conventional packaging. Innovative solutions, including encapsulation, nano-reinforcement strategies, intelligent polymeric systems, and agro-biorefinery approaches, show promise for overcoming these barriers. By utilizing these spice by-products, the packaging industry can advance toward a circular bio-economy, depending less on traditional plastics and promoting environmental sustainability in light of growing global population and urbanization trends. Full article

Agresto is the unfermented juice traditionally obtained from boiled unripe grapes, typically using fruit that would otherwise be discarded, and enriched with spices, herbs, and fruit. In this study, the phenolic profile, antioxidant and antibacterial activity, and volatile organic compounds (VOCs) of Agresto produced from two grape varieties (Sangiovese, and Vermentino) harvested in Mount Amiata (Tuscany) were evaluated. Agresto from Vermentino showed a higher total phenolic content (TPC), 1.31 mg GAE/mL, as well as a greater total flavonoid and flavonol content and FRAP activity compared to Agresto from Sangiovese. The highest ORAC value was observed in Agresto from Vermentino, 41.01 mg TE/mL, compared to that from Sangiovese. TPC, flavonols, apocarotenes, sulfur derivatives, and non-terpene derivatives were positively correlated with antimicrobial activity against E. coli, FRAP, and ORAC. Overall, our results showed that grape variety significantly influences the chemical composition of Agresto, particularly in terms of both VOCs and phenolic compounds. The observed variations in phenolic composition also affected the antioxidant and antimicrobial activity of Agresto. These experimental findings clearly suggest the utmost importance of identifying the optimal chemical profile of “unripe grapes” used as raw material for Agresto production, considering both variety and the specific ripening degree achievable through vine green harvesting. Full article

Cannabis sativa L. exhibits a complex sensory profile governed by a diverse range of volatile and non-volatile compounds. Volatile constituents—such as terpenes, aldehydes, ketones, esters, and sulfur-containing compounds—together with non-volatile taste-active molecules including flavonoids and phenolic compounds, underlie its distinctive aroma and flavor. This review examines how genetic diversity, cultivation practices, and post-harvest processing modulate the synthesis, accumulation, and chemical transformation of these metabolites in the cannabis flower. It discusses recent advancements in the extraction, identification, and quantification of these compounds, highlighting the crucial integration of chemical characterization with sensory evaluation. By synthesizing findings from advanced analytical methodologies, this review addresses the challenges and opportunities involved in defining the sensory profiles of C. sativa L. varieties. Drawing insights from research on other consumer plants, strategies for future innovations are outlined, including the discovery of novel aroma and flavor compounds and the development of a universal cannabis aroma and flavor wheel. This work aims to support advancements in breeding programs, enhance product quality control, and guide future research in cannabis sensory science. Full article

Background: Halitosis is frequently observed in patients undergoing orthodontic treatment with multibracket appliances, primarily due to volatile sulfur compounds (VSCs) produced by oral anaerobic bacteria. Cetylpyridinium chloride (CPC) is a widely used antimicrobial agent in oral care products and may help alleviate halitosis.This study aimed to evaluate the effects of 0.05% CPC mouthwash on halitosis, oral hygiene indices, and the tongue microbiota in orthodontic patients with elevated VSC levels. Methods: In this randomized, double-blind, placebo-controlled clinical trial, 30 orthodontic patients with elevated VSCs (≥150 ppb) were assigned to a CPC mouthwash group or a placebo group. Participants used the assigned mouthwash three times daily for 1 month. Halitosis was quantitatively assessed by gas chromatography (Oral Chroma™), and oral hygiene parameters including Plaque Index (PI), Gingival Index (GI), Tongue Coating Index (TCI), and unstimulated salivary flow rate were evaluated at baseline and after the intervention. The tongue microbiota was analyzed by 16S rRNA sequencing. Results: The CPC mouthwash group showed significant reductions in total VSCs, hydrogen sulfide, methyl mercaptan, PI, GI, and TCI (p < 0.05), while salivary flow rate and dimethyl sulfide remained unchanged. Microbiome analysis revealed decreases in halitosis-associated genera (Actinomyces, Corynebacterium, Tannerella) and increases in beneficial species such as Streptococcus salivarius. Conclusions: CPC mouthwash (0.05%) effectively reduced halitosis and improved oral hygiene parameters in orthodontic patients, likely through modulation of the tongue microbiota. This mouthwash may serve as a safe and practical adjunct to conventional oral hygiene practices during orthodontic treatment. Full article

The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, identifies key volatile compounds, and establishes odor molecule labels to guide strain selection and modification. Sensory evaluation, dynamic headspace sampling (DHS), and gas chromatography olfactometry–mass spectrometry (GC-O-MS) were used to analyze 23 milk samples prepared with various lactic acid bacteria strains. A total of 74 volatile compounds were identified by GC-O-MS. Fermented milk P4 had the highest total volatile compound content (1566.50 ng/g). Flavor profiles were found to depend on strain metabolism rather than specific genera, with fermentation flavor quality enhanced by strains containing 2,3-butanedione, acetic acid, and sulfur compounds. Four distinct flavor clusters were established through molecular labels. These results provide targeted guidance for industrial strain selection and modification in fermented milk production, enhancing sensory appeal and consumer acceptance. Full article

This research work seeks to introduce eco-friendly, low-carbon, and high-octane biofuel gasoline production using a synergistic approach. Four types of high-octane gasoline, including SynergyFuel-92, SynergyFuel-95, SynergyFuel-98, and SynergyFuel-100, were generated, emphasizing the deliberate combination of petroleum-derived gasoline fractions using reformate, isomerate, and delayed coking (DC) naphtha with octane-boosting compounds—bio-methanol and bio-ethanol. A set of tests have been performed to examine the effects of antiknock properties, density, oxidation stability, distillation range characteristics, hydrocarbon composition, vapor pressure, and the volatility index on gasoline blends. The experimental results indicated that the gasoline blends made from biofuel (SynergyFuel-92, -95, -98, and 100) showed adherence to important fuel quality criteria in the USA, Europe, and China. These blends had good characteristics, such as low quantities of benzene and sulfur, regulated levels of olefins and aromatics, and good distillation qualities. By fulfilling these strict regulations, Synergy Fuel is positioned as a competitive and eco-friendly substitute for traditional gasoline. The results reported that SynergyFuel-100 demonstrated the strongest hot-fuel-handling qualities and resistance to vapor lock among all the mentioned Synergy Fuels. Finally, the emergence of eco-friendly, low-carbon, and high-octane biofuel gasoline production with synergistic benefits is a big step in the direction of sustainable transportation. Full article

As road traffic in Turkey is a significant source of emissions due to the increasing number of vehicles on the road, the goal of this study is to calculate greenhouse gas emissions from Turkey’s roads between 2010 and 2020, create an inventory, and estimate possible emissions until 2050. In the study, both greenhouse gases (carbon dioxide (CO₂) and nitrous oxide (N₂O) and co-emitting air pollutants that indirectly contribute to climate change (ammonia—NH₃, nitrogen oxide—NO_X, sulfur dioxide—SO₂, carbon monoxide—CO, non-methane volatile organic compounds—NMVOC, and particulate matter—PM) were investigated. The study revealed that the total number of vehicles using state roads in Turkey increased by 60% between 2010 and 2020. As a result, emissions of CO₂, N₂O, NH₃, NO_X, SO₂, CO, NMVOC, and PM increased by 29.6%, 24.2%, 0.5%, 19.9%, 9.9%, 18.2%, 21.5%, and 39.7%, respectively. When emissions were analyzed on a provincial basis, particular attention was drawn to provinces with high levels of urbanization. Based on forecast studies, the total number of vehicles registered for traffic will increase by 105% by 2050. Due to this increase, CO₂, N₂O, NH₃, NO_X, SO₂, CO, NMVOC, and PM emissions are estimated to increase by 149.17%, 151.78%, 154.39%, 138.95%, 150.97%, 153.09%, 152.09%, and 151.47%, respectively. Full article

Alkali metals in fuel seriously affect the normal operation of generator sets. Using agricultural waste (AW) from a corn field as raw material, the dynamic change of alkali metal K migration and transformation and the effect of competition between chlorine and sulfur on the behavior of AW were studied systematically. The results showed that transformation between different forms of K, especially water-soluble K, occurred. At low temperatures, K remained in the ash in the form of inorganic salt, and high temperature precipitated K and formed insoluble alkali metal compounds. Via FactSage thermodynamic equilibrium calculations, it was confirmed that KCl reacted with SiO₂ to form a K₂O·nSiO₂ molten mixture in combustion. K initially existed in the form of KCl (s) and K₂SO₄ (s), high temperature promoted its transformation and decomposition, and it was eventually released as KCl (g). During combustion, Cl was more volatile than K, while S reduced the release of K and Cl through sulfation reaction to reduce the sediment viscosity. Full article

With the implementation of China’s low-sulfur fuel policy, the characteristics of volatile organic compounds (VOCs) emitted from ship exhausts have changed significantly, and the influence of these emissions on the local atmosphere of port cities needs to be evaluated. In this study, the characteristics of localized source profiles of ship-emitted VOCs with respect to different ship types, fuel types, and engine operating conditions were analyzed in Guangzhou Port. Oxygenated VOCs (OVOCs) dominated in ferry (91.1%), cargo ship (87.0%), and tugboat (54.4% ± 7.9%) emissions (diesel fuel), while alkanes (56.3% ± 1.6%) and alkenes (36.0% ± 0.9%) were major species in multi-purpose ship (LNG fuel) emissions. These results suggest the dominance of OVOCs in the exhaust emissions of diesel-type ships and the prominent difference in ship-emitted VOCs between diesel and LNG fuel ships, which also influenced the emission characteristics of VOCs from main and auxiliary engines. Based on the measured source profiles, ship emissions contributed 18.2% ± 0.8% (summer), 8.7% ± 1.9% (winter), 6.0% ± 1.1% (spring), and 5.6% ± 1.7% (autumn) to VOCs in the port area, and 7.8% ± 1.5% in July and 5.0% ± 0.5% in September in the urban area. An air mass trajectory analysis revealed that the south wind transported the ship exhaust emissions to the port area and inland urban area, which explained the higher contributions of ship emissions in summer and more ship emissions received in the port area than in the urban area. Therefore, estimating the influence of ship emissions on ambient air quality in port cities requires integrating local ship source profiles, locations, and meteorological conditions. This study provides insights into the ship-emitted VOC characteristics given China’s low-sulfur fuel policy and their differential contributions to urban atmospheric VOCs. Full article

This study evaluated the odor mitigation potential of rice husk biochar in a simulated dairy bedded pack over 21 days. Biochar was incorporated into a dairy manure–sawdust mixture at 5% and 10% dry weight. Emissions of key odorous compounds—ammonia (NH₃), sulfur compounds, volatile fatty acids, phenol, p-cresol, and indole—were evaluated. Odor units were assessed to determine perceived odor reduction. Biochar significantly reduced NH₃ and dimethyl sulfide (DMS) emissions: NH₃ by 27% and 43%, and DMS by 53% and 75%, at 5% and 10% application, respectively. The NH₃ reduction was attributed to ammoniacal nitrogen adsorption, while the DMS reduction likely resulted from enhanced air permeability suppressing anaerobic bacterial activity. The 5% biochar treatment, achieving 63% and 70% of the NH₃ and DMS reductions attained by the 10% treatment, respectively, offers a more practical and cost-effective option. Other odorous compounds were not significantly affected. A temporary reduction in odor units was observed on day 7. Rice husk biochar contains 14.5% atomic Si, primarily as silica, which supports structural stability but hinders pore development, reducing adsorption efficiency. These findings demonstrate the importance of biochar’s physicochemical properties in odor mitigation. Future research should evaluate long-term field performance, microbial interactions, and silica modification strategies. Full article

A majority of dogs suffer from some form of periodontal disease. This frequently manifests as halitosis or oral malodor, caused by microbes underlying poor oral health. Pathogenic oral microbes process dietary or host proteins into volatile sulfur compounds (VSCs), which are perceived as malodorous and can further contribute to inflammation and periodontal disease progression. This double-blind, placebo-controlled, randomized clinical trial evaluated the ability of Superculture^® Pet Oral, a novel canine oral health postbiotic (COHP), to reduce canine oral malodor. In total, 24 dogs were stratified into two groups based on starting VSC levels. The groups received either COHP or a placebo as a powder topper for 14 days. VSC levels were measured via a Halimeter on Days 0, 7, and 14. Perceived malodor was also scored on the same days. COHP significantly decreased VSCs from baseline by Day 7 by 22% (p = 0.002). In the placebo group, VSCs increased over the course of the study. Throughout the study, COHP lowered VSC levels by 27% compared to the placebo (p = 0.004), and fully prevented an increase in VSCs compared to the baseline. Additionally, VSCs were correlated with the human perception of malodor, and twice as many dogs in the COHP group had perceptibly improved breath on Day 7 compared to the placebo, measured through a 10-point scaled survey. These findings validate the ability of this novel postbiotic to effectively reduce canine oral malodor and provide preliminary evidence that it may more broadly help to maintain canine oral health. Full article

Oral diseases are highly prevalent among domestic cats, with microbiota dysbiosis as a primary etiological factor. However, effective microbiota-targeted interventions remain limited. This study evaluated the efficacy of a dietary supplement combining propolis and lysozyme (PL) in mitigating feline oral health issues, based on a cohort of 24 cats divided equally into placebo, treatment, and healthy control groups (n = 8 per group). Supragingival microbiota were analyzed via 16S rRNA gene sequencing, alongside assessments of volatile sulfur compounds (VSCs), oral health indices, and systemic inflammatory, oxidative, and immune markers. After 28 days of intervention, cats receiving PL supplementation demonstrated significant improvements, including a 35.4% reduction in VSCs and notable decreases in debris (34.9%), plaque (51.2%), and gingival indices (61.0%). Systemically, MDA and TNF-α levels decreased, while SOD, T-AOC, and IL-4 increased. Microbiota analysis revealed suppression of Porphyromonas and Selenomonas and enrichment of Moraxella and Bergeyella. Reductions in VSCs, gingival index, and TNF-α were correlated with lower Porphyromonas abundance, while Moraxella and Luteimonas were positively associated with antioxidant status. Functional predictions indicated downregulation of virulence-related pathways and increased expression of glutathione reductase. These findings highlight PL’s potential as a natural, microbiota-based intervention that improves feline oral health and modulates the oral–systemic axis, supporting its application in integrative oral care strategies. Full article

The characterization of volatile compounds in cheese is crucial for understanding sensory properties and consumer acceptance. Camembert cheese, a surface-ripened variety, presents a complex aroma profile shaped by biochemical and microbial interactions. Despite advances in analytical methods such as gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O), the metabolic pathways and microbial interactions defining Camembert’s aroma remain incompletely understood. This review explores the synergistic roles of microbial communities, enzymatic activity, and environmental conditions in volatile compound formation. A systematic literature review was conducted using Scopus, Web of Science, and Google Scholar to analyze the classification of volatile compounds, biochemical pathways of aroma formation, and microbial contributions. The findings highlight the essential role of Penicillium camemberti and lactic acid bacteria in aroma modulation, particularly in sulfur compounds, esters, and short-chain fatty acids. Emerging technologies such as solid-phase microextraction (SPME) and metabolomics provide new insights into volatile compound dynamics. Understanding these mechanisms may enhance aroma control in cheese production through microbial engineering and biochemical monitoring. This review underscores the need for integrated approaches to optimize fermentation and ensure sensory standardization, contributing to improved quality and consumer acceptance of Camembert cheese. Full article

The amendment to MARPOL Annex VI, which limits the sulfur content in marine fuels to a maximum of 0.5 wt.%, came into effect in January 2020. This includes reducing sulfur oxide (SO_X) emissions and establishing nitrogen oxide (NO_X) emission standards (Tiers I, II, and III) based on the ship’s engine type and construction date. Furthermore, the regulations require oil tankers to control volatile organic compound (VOC) emissions and prohibit the installation of new equipment containing ozone-depleting substances. After a four-year exploration phase, global shipping companies still lack consistent evaluation criteria for the selection and use of alternative fuels, resulting in divergence across the industry. According to the latest data, methanol can reduce NO_X, SO_X, and particulate matter (PM) emissions by approximately 80%, 99%, and 95%, respectively, compared to traditional heavy fuel oil. Furthermore, green methanol has the potential for near-zero greenhouse gas emissions and can meet the stringent standards of Emission Control Areas. Therefore, this study adopts a cost-benefit analysis method to evaluate the feasibility and implementation benefits of two promising strategies: methanol dual fuel and very low-sulfur fuel oil (VLSFO). A 6600-TEU container ship was selected as a representative case, and the evaluation was conducted by replacing an older ship with a newly built one. The reductions in total pollutants and CO₂-equivalent emissions of the container ship, as well as the cost-effectiveness of each specific strategy, were calculated. This study found that, in the first five years of operation, the total incremental cost of Vessel A, which uses 100% VLSFO, will be significantly lower than that of Vessel B, which uses a blend of 30% e-methanol + 70% VLSFO as fuel. Furthermore, compared to a scenario without any improvement strategies, the total incremental cost for Vessels A and B will increase by 69.90% and 178.15%, respectively, over five years. Vessel B effectively reduced the total greenhouse gas emission equivalent (CO₂e) of CO₂, CH_4, and N₂O by 24.72% over five years, while Vessel A reduced the CO₂e amount by 12.18%. Furthermore, the cost-benefit ratio (CBR) based on total pollutant emission reduction is higher for Vessel A than for Vessel B within five years of operation. However, in terms of the cost-effectiveness of CO₂e emission reduction, the CBR of Vessel A becomes lower than Vessel B after 4.7 years of operation. Therefore, Vessel A’s strategy should be considered a short-term option for reducing CO₂e within 4.7 years, whereas the strategy of Vessel B is more suitable as a long-term solution for more than 4.7 years. Full article