Article
Chemistry, Applied
Yunle Huang, Rui Min Vivian, Aileen Goh, Shao Quan, Shunichi Sakumoto, Hong Yun, Kim Huey, Jingcan Sun, Benjamin Lassabliere, Bin Yu
Summary: The study found differences in sizes, surface morphologies, chemical composition and volatile compounds of matcha prepared by different milling processes. Sensory evaluation revealed distinct notes of leafy, fishy and roasty for cyclone-, bead- and stone-milled matcha respectively, consistent with volatile compound analysis. Principal component analysis and partial least square regression showed the impact of milling processes on the physical, chemical and sensory qualities of matcha.
Article
Biochemistry & Molecular Biology
Ruiwen Yang, Armando Alcazar-Magana, Yanping L. Qian, Michael C. Qian
Summary: Smoke-derived taint is a significant concern for the U.S. wine industry, particularly on the west coast, with climate change anticipated to worsen the issue. An analytical approach based on SBSE-GC-MS was proposed in this paper to quantify smoke-related volatile phenols in wines, providing a new tool for evaluating wine smoke exposure.
Review
Plant Sciences
Dorothea Tholl, Oindrila Hossain, Alexander Weinhold, Ursula S. R. Rose, Qingshan Wei
Summary: Volatile organic compounds released by plants play various roles in mutualistic and antagonistic interactions, as well as mitigating abiotic stress, leading to advancements in measurement and analysis tools. Recent exploration has extended the functions of plant VOCs to the soil and rhizosphere, with VOC patterns recognized as sensitive and time-dependent markers of stress.
Article
Food Science & Technology
Yuan Mei, Lihong Ge, Haimei Lai, Yali Wang, Xueqing Zeng, Yuli Huang, Menglu Yang, Yongqing Zhu, Huajia Li, Juan Li, Chuanchuan Guo, Tao Hu, Nan Zhao
Summary: This study used SBSE-GC-O/MS to investigate the volatile compounds and key odorants in Suancai during two-stage fermentation. The results showed that the composition of esters, alkanes, and alcohols changed during fermentation, leading to the rich and mild aroma of Suancai. The decrease in isothiocyanate levels and the transformation of aroma could potentially be used as markers for estimating the maturity degree of Suancai. This study provides important insights for improving the aromatic quality of fermented vegetables.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Lili Zhao, Shili Ruan, Xiangke Yang, Qiling Chen, Kan Shi, Ke Lu, Ling He, Shuwen Liu, Yangbo Song
Summary: This study analyzed the volatile aroma compounds of litchi wine and litchi distilled spirit, revealing that esters were the highest among all six categories, representing approximately 52% of the total flavor component content in litchi distilled spirit. Odor activity values (OAVs) showed that 22 types of aroma compounds had OAVs >1 in this test, potentially contributing to a stronger varietal character in the produced litchi distilled spirit.
FOOD SCIENCE & NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Christelle Lemaitre-Guillier, Agnes Chartier, Christelle Dufresne, Antonin Douillet, Stephanie Cluzet, Josep Valls, Nicolas Aveline, Xavier Daire, Marielle Adrian
Summary: The present study aimed to determine whether leaf volatile organic compounds (VOCs) are good markers of the grapevine response to defense elicitors in the field. The study found that the response profiles of VOCs varied depending on the type of elicitor, phenological stage, and vineyard, with no sole common VOC identified. However, the levels of VOC emissions were able to discriminate between weak and strong inducers. Additionally, plant development and climate factors influenced the release and profiles of leaf VOCs.
Article
Biochemical Research Methods
Oscar Castejon-Musulen, Ricardo Lopez, Ignacio Ontan, Vicente Ferreira
Summary: A quantitative analytical method was developed and validated in this study to determine the concentrations of 81 aroma-relevant wine volatiles. The method utilizes stir bar sorptive extraction and multidimensional gas chromatography with flame ionization detector or mass spectrometer. The method demonstrated good linearity, reproducibility, and recovery, and was successfully applied to analyze 20 wine samples.
JOURNAL OF CHROMATOGRAPHY A
(2024)
Article
Chemistry, Multidisciplinary
Antonio Quintero Rincon, Marco Mora, Jose Naranjo-Torres, Claudio Fredes, Andres Valenzuela
Summary: This work presents a new database designed from a real industrial process to recognize and classify the quality of red raspberries accurately and in real time. The database aims to solve the problem of evaluating a large amount of fruit and enables researchers to develop practical machine-learning algorithms to improve red raspberry quality.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Christelle Lemaitre-Guillier, Christelle Dufresne, Agnes Chartier, Stephanie Cluzet, Josep Valls, Lucile Jacquens, Antonin Douillet, Nicolas Aveline, Marielle Adrian, Xavier Daire
Summary: Grapevines emit volatile organic compounds (VOCs) in response to various elicitors, with VOC analysis being relevant for studying the impact of environmental factors on grapevine defence responses and optimizing the performance of elicitors in vineyards.
Article
Plant Sciences
Jordan P. Tolley, Zachary Gorman, Jiaxin Lei, In-Cheol Yeo, Yukihiro Nagashima, Vijay Joshi, Keyan Zhu-Salzman, Michael Kolomiets, Hisashi Koiwa
Summary: Overexpression of ZmLOX6 in Arabidopsis reveals its role in producing pentyl leaf volatiles (PLVs) and their effects on hormone content, plant growth, and interaction with aphids. ZmLOX6 is an unusual plant 13-lipoxygenase that functions as a hydroperoxide lyase and is involved in the synthesis of PLVs. Overexpression of ZmLOX6 leads to a chlorotic phenotype and induces similar phenotypes in nearby unaffected plants, suggesting airborne PLVs as the responsible signals.
JOURNAL OF EXPERIMENTAL BOTANY
(2023)
Article
Environmental Sciences
Celine Decuq, Marjolaine Bourdat-Deschamps, Pierre Benoit, Colette Bertrand, Rachid Benabdallah, Baptiste Esnault, Brigitte Durand, Benjamin Loubet, Clementine Fritsch, Celine Pelosi, Sabrina Gaba, Vincent Bretagnolle, Carole Bedos
Summary: The use of pesticides in agriculture leads to environmental contamination, affecting pesticide concentrations in the atmosphere and rainwater. A multiresidue analytical method was developed to quantify pesticide concentrations in both the atmosphere and rainwater. The results showed that TD-GC-MS is an effective analytical solution for detecting and quantifying pesticide concentrations, and a correlation was found between the concentrations in rainwater and air.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Biology
Charles Michael Smith
Summary: Insect-resistant crops play a crucial role in feeding the world and reducing carbon emissions, but more efforts are needed to develop resistance in crops like cassava and cowpea. Collaborations across various fields are necessary in order to integrate insect-resistant plants into crop pest management programs effectively.
CURRENT OPINION IN INSECT SCIENCE
(2021)
Article
Food Science & Technology
Sandra Marin-San Roman, Jose Miguel Carot-Sierra, Itziar Saenz de Urturi, Pilar Rubio-Breton, Eva P. Perez-Alvarez, Teresa Garde-Cerdan
Summary: This study optimized and compared the techniques of stir bar sorption extraction (SBSE) and multi-stir bar sportive extraction (mSBSE) for analyzing the volatile composition of grape must. The results showed that SBSE provided higher extraction of volatile compounds than mSBSE. The best conditions for SBSE were determined to be headspace extraction, 500 rpm speed, 6 hours extraction time, 60 degrees C temperature, and sequential NaCl addition.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiaodong Zhai, Yue Sun, Shaoyi Cen, Xinyu Wang, Junjun Zhang, Zhikun Yang, Yanxiao Li, Xin Wang, Chenguang Zhou, Muhammad Arslan, Zhihua Li, Jiyong Shi, Xiaowei Huang, Xiaobo Zou, Yunyun Gong, Melvin Holmes, Megan Povey
Summary: Anthocyanins-based colorimetric gas sensors were developed for monitoring meat and fish freshness. The sensors were protected from leaching by embedding anthocyanins in a hydrogel-in-oleogel bigel. The composite film made with PVDF and bigel showed good stability in water and exhibited sensitivity to volatile amines generated from beef and salmon.
FOOD HYDROCOLLOIDS
(2022)
Article
Computer Science, Software Engineering
Rahul Krishna, Vivek Nair, Pooyan Jamshidi, Tim Menzies
Summary: This paper introduces a novel transfer learning framework called BEETLE, which focuses on identifying and learning from the most relevant source in old data to address challenges in traditional transfer learning. The framework is evaluated on multiple configuration problems in various software systems and achieves promising results.
IEEE TRANSACTIONS ON SOFTWARE ENGINEERING
(2021)