Article
Chemistry, Applied
Yan Ma, Jinjing Yin, Jingyi Wang, Xin Liu, Jingren He, Rui Zhang, Shen Rao, Xin Cong, Yin Xiong, Muci Wu
Summary: The study detected the total selenium content and speciation of Cardamine violifolia, a unique selenium-hyperaccumulating vegetable in China, in its three edible parts (flowers, stems, and leaves) using HPLC-ICP-MS. The analysis of volatile organic compounds (VOCs) was conducted using E-nose, HSGC-IMS, and HS-SPME-GC-MS. The results showed that flowers had a significantly higher total selenium content compared to leaves and stems. Organic selenium, primarily selenocystine and methyl selenocysteine, accounted for over 98% of the total selenium content. A total of 102 VOCs were identified, with flowers containing more abundant VOCs compared to stems and leaves. Multivariate statistical analysis was applied to investigate VOC variations and marker VOCs. This research provides valuable insights into the selenium characteristics and flavor of C. violifolia.
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.
Article
Biochemistry & Molecular Biology
Mame-Marietou Lo, Zohra Benfodda, David Benimelis, Jean-Xavier Fontaine, Roland Molinie, Patrick Meffre
Summary: The study identified 66 volatile compounds in fragrant flowers of three species of the Tillandsia genus, with only seven compounds present in all species. Principal component analysis showed clear differences in floral emissions between the species, allowing differentiation between different forms of T. xiphioides and T. crocata.
Article
Agricultural Engineering
Madhubalaji Chegukrishnamurthi, Ajam Shekh, Sarada Ravi, Sandeep Narayana Mudliar
Summary: In this study, the production of volatile organic compounds (VOCs) and their effect on growth were investigated by cultivating bacterial mixture (Rhizobium and Agrobacterium) and axenic Chlorella individually, in a mixed form, and through headspace connections. The results showed significant differences in VOCs produced by axenic Chlorella and Chlorella co-cultured with bacteria. The growth of co-cultured Chlorella was greatly enhanced, indicating the essential role of VOCs in growth and communication.
BIORESOURCE TECHNOLOGY
(2022)
Article
Food Science & Technology
Xueting Liu, Xueli Wang, Yanwei Cheng, Yuangen Wu, Yan Yan, Zhen Li
Summary: In this study, changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were analyzed. Various methods including electronic tongue (E-tongue), electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS) were used. The results showed that the VOCs in Zhenyuan Daocai originated from raw materials and processing, and different compounds were responsible for different flavors. Furthermore, the characteristic VOCs changed after different durations of storage, contributing to floral, fruity, almond, roasted meat, fried coffee, and apple flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jie Zhang, Xiuchao Gu, Wenjing Yan, Lina Lou, Xuewen Xu, Xuehao Chen
Summary: This study analyzed the volatile organic compounds (VOCs) in different cucumber cultivars and found significant differences in types and contents among the cultivars. The YX cultivar had the highest VOCs content, which mainly included hydrocarbons, aldehydes, and ketones. These findings are important for understanding the impact of cultivars on cucumber VOCs and facilitating targeted breeding.
Article
Chemistry, Applied
Xuemei Tian, Fenghua Wu, Guoxin Zhou, Jian Guo, Xingquan Liu, Tao Zhang
Summary: In this study, the volatile compounds in non-infested and S. oryzae-infested brown rice were analyzed to identify potential markers and facilitate pest monitoring. A reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered. The findings of this study lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.
Article
Biochemistry & Molecular Biology
Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang
Summary: The study optimized the HP-SPME GC-MS method to investigate the volatile compounds of four sweet potato cultivars, revealing significant compound differences among varieties and distinctive compounds characterizing each cultivar with typical flavor.
Article
Food Science & Technology
Miao Kang, Yu Guo, Zhiyuan Ren, Weiwei Ma, Yuewei Luo, Kai Zhao, Xiaowen Wang
Summary: This study successfully developed the characteristic volatile fingerprint of foxtail millet using electronic nose, gas chromatography-ion mobility spectrometry, and gas chromatography-mass spectrometry. The results showed differences in volatile compounds among different foxtail millet varieties, which is important for origin traceability and quality control.
Article
Food Science & Technology
Nadya Mara Adelina, He Wang, Ligang Zhang, Yuhong Zhao
Summary: The study compared the volatile compounds and aroma profiles in grafted Pinus koraiensis and grafted Pinus koraiensis/Pinus sylvestris trees under different roasting conditions. Results indicated that increasing roasting temperature and duration decreased terpenes and aromatic hydrocarbons content, while generating more alkanes/alkenes, acids, and ketones. PKS showed higher levels of specific compounds in the late phase of roasting compared to PK, and the influence of roasting time on aroma profiles detected by E-nose was less pronounced at high temperatures.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Guanwei Gao, Xinnan Zhang, Zhen Yan, Yang Cheng, Haifei Li, Guofeng Xu
Summary: Aroma plays a crucial role in food perception and acceptability, and its formation is related to the mixture of VOCs. This study investigated the variations of VOCs in pear fruits among different cultivars and storage stages. The results showed significant differences in the types and amounts of VOCs among cultivars. The storage temperature also had an impact on the production and content of VOCs.
Article
Food Science & Technology
Shunbo Yang, Nini Hao, Zhipeng Meng, Yingjuan Li, Zhengyang Zhao
Summary: This study evaluated volatile compounds in peels of 40 different apple cultivars and identified a total of 78 volatile compounds, including esters, aldehydes, alcohols, ketones, acids, and others. Variations in volatile compounds content and types were observed among different apple cultivars, highlighting the cultivar-specific aroma profiles present in apples.
Article
Food Science & Technology
Qiyong Guo, Nadya Mara Adelina, Jintao Hu, Ligang Zhang, Yuhong Zhao
Summary: This study compared the volatile profiles of four pine-mushrooms from Southwest and Northeast China, finding significant differences among samples and successfully distinguishing them.
Article
Food Science & Technology
Hua Feng, Vaileth Timira, Jinlong Zhao, Hong Lin, Hao Wang, Zhenxing Li
Summary: This study aimed to investigate the changes in volatile compounds during the production of smoke-flavored sea bass. The major volatile compounds throughout the processing were aldehydes. Curing was effective in removing the fishy flavor, while drying, smoking, and heating resulted in higher concentrations of volatile compounds. Phenols, furans, and ketones were enriched during smoke flavoring, and heating led to the breakdown of aldehydes and alcohols. This study provides a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.
Article
Food Science & Technology
Haining Yin, Lin Wang, Hanmei Su, Yanying Liang, Ping Ji, Xuefei Wang, Zhumei Xi
Summary: This study investigates the effect of non-visible light (UV and IR radiation) on the grape aroma profile of Cabernet Sauvignon variety. The results show that UV and IR radiation significantly affect the accumulation of aroma compounds in grape berries. UV radiation has the greatest impact on grape aroma, especially on linalool and hexanal compounds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Environmental Sciences
Valentin Duvauchelle, Elsa Causse, Julien Michon, Patrick Rateau, Karine Weiss, Patrick Meffre, Zohra Benfodda
Summary: The survey in France revealed moderate antibiotic usage but continued misconceptions about appropriate practices and knowledge regarding antibiotics. Students majoring in biology showed a higher awareness of antibiotic resistance risk and health consequences compared to those majoring in mathematics. It was emphasized that young students, regardless of their field of expertise, should be provided with a minimum level of knowledge on the topic.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2021)
Article
Biochemistry & Molecular Biology
Mame-Marietou Lo, Zohra Benfodda, David Benimelis, Jean-Xavier Fontaine, Roland Molinie, Patrick Meffre
Summary: The study identified 66 volatile compounds in fragrant flowers of three species of the Tillandsia genus, with only seven compounds present in all species. Principal component analysis showed clear differences in floral emissions between the species, allowing differentiation between different forms of T. xiphioides and T. crocata.
Article
Biochemistry & Molecular Biology
Valentin Duvauchelle, David Benimelis, Patrick Meffre, Zohra Benfodda
Summary: A new approach for achieving trifluoromethyl hydroxyalkylation of 5-phenylthiophen-2-amine using alpha-trifluoromethyl ketones is described. The study demonstrates the site-selective electrophilic aromatic substitution on the C-3 atom of an unprotected 5-phenylthiophen-2-amine moiety. The reaction proceeds smoothly without the use of metal or catalyst, resulting in good to excellent yields.
Article
Chemistry, Multidisciplinary
Valentin Duvauchelle, Chaimae Majdi, David Benimelis, Catherine Dunyach-Remy, Patrick Meffre, Zohra Benfodda
Summary: In this study, two novel series of compounds were synthesized and evaluated for their antibacterial properties. Some of these compounds showed promising activity against drug-resistant bacteria, especially clinically important strains, and some even demonstrated synergistic effects with traditional antibiotics.
FRONTIERS IN CHEMISTRY
(2021)
Article
Chemistry, Medicinal
Valentin Duvauchelle, Patrick Meffre, Zohra Benfodda
Summary: 2-Aminothiophene is an attractive core structure that exhibits broad biological activities and serves as a precursor for the synthesis of active thiophene-containing compounds. Compounds derived from 2-aminothiophene are promising in medicinal chemistry as selective inhibitors and modulators, showing effective pharmacological properties in clinical studies of specific diseases.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
(2022)
Article
Cell Biology
Cyril Bourouh, Emilie Courty, Laure Rolland, Gianni Pasquetti, Xavier Gromada, Nabil Rabhi, Charlene Carney, Maeva Moreno, Raphael Boutry, Emilie Caron, Zohra Benfodda, Patrick Meffre, Julie Kerr-Conte, Francois Pattou, Philippe Froguel, Amelie Bonnefond, Frederik Oger, Jean-Sebastien Annicotte
Summary: The study reveals the critical role of E2f1 in regulating beta cell function and suggests molecular crosstalk between the E2F1/pRb and GLP1R signaling pathways.
Article
Biochemistry & Molecular Biology
Alexandre Gonzalez, Zohra Benfodda, David Benimelis, Jean-Xavier Fontaine, Roland Molinie, Patrick Meffre
Summary: This study investigated the chemical diversity of volatile organic compounds (VOCs) released by 14 Tillandsia species using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry. A total of 65 VOCs were identified, with 6 to 25 compounds found in each species. Ten species and hybrids shared a similar aromatic profile with 8 predominant compounds, while two faint-scented species exhibited a unique profile rich in monoterpenes or phenylpropanoids/benzenoids.
Article
Chemistry, Multidisciplinary
Miyanou Rosales-Hurtado, Valentin Duvauchelle, David Benimelis, Maya Ogawa-Okada, Naofumi Yamamoto, Patrick Meffre, Hendrik Szurmant, Zohra Benfodda
Summary: This study successfully synthesized a variety of antibacterial derivatives using microwave-assisted synthesis and found that two compounds exhibited good activity against pathogenic bacteria while being non-toxic and biodegradable to environmental bacteria.
ENVIRONMENTAL CHEMISTRY LETTERS
(2023)
Review
Chemistry, Multidisciplinary
Valentin Duvauchelle, Patrick Meffre, Zohra Benfodda
Summary: Due to pollution and the rising energy demand, the design of new synthetic reactions that meet the principles of green chemistry has become increasingly important. This review focuses on new synthetic routes to 2-aminothiophenes, including multicomponent reactions, homogeneously- or heterogeneously-catalyzed reactions, with an emphasis on green pathways.
ENVIRONMENTAL CHEMISTRY LETTERS
(2023)
Article
Chemistry, Multidisciplinary
Mame-Marietou Lo, Zohra Benfodda, Catherine Dunyach-Remy, David Benimelis, Romain Roulard, Jean-Xavier Fontaine, David Mathiron, Anthony Quero, Roland Molinie, Patrick Mefire
Summary: This study conducted the first phytochemical investigation on the hardy species Tillandsia bergeri and identified two flavones, penduletin and viscosine, that are responsible for its antibacterial activity. These compounds showed potential as antibiotics and adjuvants.
