Search Results (227)

Climate change poses a major challenge for wine production in semi-arid regions, where grape ripening frequently leads to excessive sugar accumulation and reduced acidity. This study evaluated the combined effect of cold pre-fermentative maceration (PM) and the use of non-Saccharomyces yeasts (Lachancea thermotolerans and Torulaspora delbrueckii) on the composition and sensory properties of Cayetana Blanca wines. Pre-fermentative maceration increased titratable acidity by 0.5 g/L and yeast-assimilable nitrogen by 28 mg/L, creating more favorable conditions for the metabolic activity of non-Saccharomyces species. Wines fermented with L. thermotolerans—especially in sequential inoculation with S. cerevisiae after PM—showed the highest acidity and lactic acid content (2 g/L), together with 1% v/v lower ethanol and 1 g/L higher glycerol than the control. These wines were perceived as fresher and better balanced, despite a moderate decrease in fruity esters such as ethyl hexanoate, ethyl octanoate, and isoamyl acetate. Cluster analysis confirmed that non-Saccharomyces fermentations developed distinct compositional profiles only when combined with PM. Overall, the PM + L. thermotolerans + S. cerevisiae treatment achieved the most favorable balance between acidity, ethanol, and sensory freshness. This approach provides a sustainable and readily applicable method to enhance acidity and freshness in white wines from warm-climate regions. Full article

At present, the classification of nongxiangxing baijiu (NXB) predominantly relies on the subjective expertise of distillers and tasters, in the absence of scientifically standardized criteria. This reliance poses challenges for achieving precise classification. Consequently, there is an urgent need to employ flavoromics technology to identify the key characteristic aroma compounds that distinguish different grades of NXB. This study uses sensory evaluation, an electronic nose, and three-dimensional fluorescence spectroscopy to determine the significant differences in aroma profiles among different grades of NXB. Further, 112 compounds were identified by GC-MS, and quantitative analysis was conducted on 33 major volatile compounds. Using odor activity value (OAV) analysis, it found 21, 23, and 26 key aroma compounds (OAV ≥ 1) in Grade 2 (G2), Grade 1 (G1), and prime-grade (GP), respectively. Aroma recombination successfully simulated the aroma distribution of different grades of NXB, and omission experiments identified 11 key aroma compounds as the foundation for NXB. Additionally, each grade exhibited a unique profile of key compounds. G2 was characterized by the presence of octanoic acid, which imparts sweaty and cheesy aromas. G1 contained benzoic acid ethyl ester, phenethyl acetate, pentanoic acid, 2-methyl-1-propanol, and furfural, contributing to sweet, floral, sweaty/cheesy, alcoholic, and roasted aromas. GP demonstrated higher concentrations of aroma compounds compared to G1 and G2, with distinctive compounds such as decanoic acid ethyl ester, dodecanoic acid ethyl ester, 3-methyl-1-butanol, and 1-hexanol, which are associated with sweaty/cheesy, fruity, and alcoholic aromas. This study elucidated the role of these compounds in determining the flavor profiles of various NXB grades, thereby providing a theoretical foundation for the quality grading of NXB. Full article

4,6-Diamino-1,3,5-triazine (DT) derivatives typically exhibit excellent liquid crystal properties, attracting numerous researchers interested in enhancing their performance. In this paper, two DT molecules (DT−10 and DT−12) are employed to elucidate the effects of their backbone length and number of branches in the tail chains on self-assembled nanostructures using scanning tunneling microscopy (STM) at the 1-octanoic acid/highly ordered pyrolytic graphite interface, compared to our previous report (2TDT−n, n = 10,12,16,18). DT−10 features a short backbone and a trialkoxy chain tail, whereas DT−12 possesses a long backbone and bifurcated chain tails. STM results reveal that DT−10 assembles into a cross-shaped nanostructure with DT head groups arranged in a head-to-head configuration stabilized by a pair of N–H···N hydrogen bindings (HBs). In contrast, DT−12 assembles into a two-row linear pattern, where DT head groups exhibit a side-by-side arrangement mediated by a pair of N–H···N HBs. Comparison with our previous findings indicates that although variations in backbone length and tail chain branching can modulate the nanostructural features of DT derivatives, the chain length of DT molecules emerges as a pivotal factor governing their assembly architecture. Full article

This study examined how storage influences the flavor profile and microbial composition of Suancai. To achieve this, we combined physicochemical measurements with analyses of both volatile and non-volatile metabolites, assessments of microbial diversity, and multivariate statistical modeling. Specifically, we investigated changes in physicochemical parameters, organic acids, amino acids, biogenic amines, volatile compounds, and microbial communities before and after storage. The results revealed that, after one year of storage, the pH and nitrite levels in Suancai decreased significantly, whereas the titratable acidity increased substantially. Among the organic acids, lactic acid and oxalic acid remained dominant both before and after storage. In terms of amino acid composition, glutamic acid, aspartic acid, and alanine were present in relatively high concentrations. A total of 69 volatile compounds were detected in Suancai, with esters and alcohols representing the major groups. Odor activity value analysis identified nonanal and phenethylaldehyde as key contributors to the overall aroma profile. Correlation analysis further indicated that Lactobacillus, Halomonas, and Chromohalobacter were the dominant bacterial genera linked to flavor development. Specifically, Lactobacillus exhibited strong positive correlations with phenylethanal, nonanal, ethyl octanoate, and ethyl decanoate, whereas Debaryomyces was positively associated with allyl isothiocyanate, 3-butenyl isothiocyanate, and ethyl ionone. Full article

Pea protein is increasingly used as a plant-based alternative for fining white wines, aiming to reduce excessive polyphenols while replacing animal-derived or synthetic agents such as PVPP. This study compared pea protein alone (P), PVPP (PV), and untreated control wines (V0) with five combinations containing pea protein and additional agents, such as activated carbon (C), bentonite (B), yeast hulls (Y), and fungal chitosan (K), forming the variants PCB, PYB, PCY, PKY, and PKC applied in doses of 20 g/hL. Fining was applied to aromatic white wines of Tămâioasa Românească in triplicate (50 L tanks), obtained and followed by standard vinification steps. Main wine parameters (ethanol, malic acid, acetic acid, pH) were largely unaffected by the treatments, while free sugar levels showed only slight variations. Some significant differences were observed in total acidity. Total polyphenol content was significantly reduced by ternary fining combinations containing pea protein and yeast extract (PCY and PKY), as well as by PVPP, with reductions of approximately 37% compared to the control. Proanthocyanidins were largely preserved irrespective of the treatment, whereas flavan-3,4-diols were significantly reduced by PVPP. The fining treatments induced only small, imperceptible differences in colour, detectable solely through CIELab measurements, with the classical PVPP treatment producing wines with wines with the greenest colour tones. Volatile profiles, assessed using a GC analyser with two columns (Heracles electronic nose), were analysed in detail. Of all the 8 experimental variants, chitosan- and yeast hull-containing combinations (PKY and PCY) enhanced both varietal and fermentation-derived aromas, particularly terpenes and key esters, producing the most expressive and complex wines. In these variants, compared to control wines, eucalyptol, linalool, and trans-linalool oxide increased approximately by 13.1–23.2%, 16.7–19.3% and 341.5–428.7%, respectively. Pea protein alone preserved the aroma profile closest to the untreated control, inducing no significant differences in all the compound classes, making it a suitable alternative to PVPP. In contrast, bentonite-containing treatments reduced ester and terpene concentrations, simplifying the aroma profile and diminishing varietal characteristics. In bentonite variants, especially PCB, reduced key aroma compounds such as 2-phenylethyl acetate by 17.9%, ethyl octanoate by 12.9% and ethyl decanoate by 33.0%, linalool and trans-linalool oxide, by 18.5%, and 22.7%, respectively. These results support the use of pea protein as a selective and minimally disruptive fining agent, suitable for reducing polyphenol content while preserving wine quality. Pea protein combinations with yeast hulls, and to some extent with chitosan or other fining agents, can further enhance aroma complexity and varietal expression. Full article

Rosa bracteata J.C.Wendl. is a thorny, clump-forming or trailing perennial evergreen shrub native to China. The current analysis was designed to explore the chemical constituents and determine the in vitro antimicrobial, cytotoxic, and antioxidant properties of the essential oils (EOs) of the stems, leaves, and flowers of Rosa bracteata for the first time. The chemical composition of the essential oils obtained through hydro-distillation was characterized by means of gas chromatography–mass spectrometry (GC–MS) and gas chromatography with a flame ionization detector (GC–FID). Thirty-seven, thirty-six, and forty-two constituents were identified from leaf oil (LEO), stem oil (SEO), and flower oil (FEO), representing 96.3%, 95.9%, and 97.4% of the total oil constituents, respectively. The LEO was mainly composed of 1-pentadecene, α-cadinol, and hexadecanoic acid. However, the main identified components of SEO were (E)-nerolidol, phytol, and benzyl benzoate, and the main components of the flower oil were ethyl octanoate, octanoic acid, and α-cadinol. All of the EOs exhibited antibacterial activities against both Gram-positive and Gram-negative bacteria with MIC values ranging from 40.00 to 640.00 μg/mL. In addition, the checkerboard method demonstrates potent synergistic effects of Rosa bracteata EOs when combined with commercial antibiotics (chloramphenicol and streptomycin). In the MTT test, SEO (IC₅₀: 37.91 ± 2.10 to 51.15 ± 6.42 μg/mL) showed stronger cytotoxic activity against four cancer cell lines (MCF-7, A549, HepG2, and HCT-116) during the incubation time of 48 h in comparison to the EOs isolated from the other plant parts. Overall, these findings reveal the chemical composition and significant bioactivity of R. bracteata EOs for the first time, suggesting their potential as promising natural agents for therapeutic applications, especially in combination therapies to combat antibiotic resistance. Full article

Per- and polyfluoroalkyl substances (PFASs) are highly chemically stable synthetic compounds. They are widely used in industrial and commercial sectors due to their ability to repel water and oil, thermal stability, and surfactant properties. However, this stability results in environmental persistence and bioaccumulation, posing significant health risks as PFASs eventually find their way into environmental media. Key PFAS compounds, including PerFluoroOctanoic Acid (PFOA), PerFluoroOctane Sulfonic acid (PFOS), and PerFluoroHexane Sulfonic acid (PFHxS), have been linked to hepatotoxicity, immunotoxicity, neurotoxicity, and endocrine disruption. In response to the health threats these substances pose, global regulatory measures, such as the Stockholm Convention restrictions and national drinking water standards, have been implemented to reduce PFAS exposure. Despite these efforts, a lack of universally accepted definitions or comprehensive inventories of PFAS compounds hampers the effective management of these substances. As definitions differ across regulatory bodies, research and policy integration have become complicated. PFASs are broadly categorized as either perfluoroalkyl acids (PFAAs), precursors, or other fluorinated substances; however, PFASs encompass over 5000 distinct compounds, many of which are poorly characterized. PFAS contamination arises from direct industrial emissions and indirect environmental formation, these substances have been detected in water, soil, and even air samples from all over the globe, including from remote regions like Antarctica. Analytical methods, such as primarily liquid and gas chromatography coupled with tandem mass spectrometry, have advanced PFAS detection. However, standardized monitoring protocols remain inadequate. Future management requires unified definitions, expanded monitoring efforts, and standardized methodologies to address the persistent environmental and health impacts of PFAS. This review underscores the need for improved regulatory frameworks and further research. Full article

Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study, using the GC/MS method, the aroma profiles of two consecutive vintages of Cabernet Sauvignon wine and samples aged for 12 months in different vessels were determined. Besides the stainless steel tanks, Excellence barrels with medium, medium plus, and medium long toasting, and Premium barrels with medium toasting were used. A total of 48 aroma compounds were identified, and their odour activity value (OAV ≥ 1) was calculated. According to it, 10 key compounds were selected: β-damascenone, ethyl octanoate, ethyl vanillate, ethyl cinnamate, lauric acid, linalool, hotrienol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. The results showed that wooden barrels have a greater impact on wine aroma during ageing, compared to stainless steel tanks. The initial wine aroma and key compounds with fruity, floral, and fatty notes were most preserved in the stainless steel tank. The study highlights that controlled selection of barrel type (grain density) and toasting method can significantly modulate the aromatic complexity of Cabernet Sauvignon wines. Toasted barrels resulted in an increase in smoky and woody notes (volatile phenols and lactones), and a decrease in fruity and floral notes (β-damascenone, 2-phenylethanol, hotrienol, linalool, etc.). These findings could provide practical guidelines for winemakers for optimising ageing strategies and contributing new insights into the impact of wine vessels on aroma development and sensory perception. Full article

An innovative ultrasound-assisted deep eutectic solvent-based three-phase partitioning (UA-DES-TPP) system was developed for the sustainable extraction of Ficus carica polysaccharide (FCP). Using a hydrophobic DES composed of dodecanoic acid and octanoic acid (1:1 molar ratio), a phase behavior-driven separation mechanism was established. The system was systematically optimized through single-factor experiments and response surface methodology (RSM), achieving a maximum FCP yield of 9.22 ± 0.20% under optimal conditions (liquid–solid ratio 1:24.2 g/mL, top/bottom phase volume ratio 1:1.05 v/v, ammonium sulfate concentration 25.8%). Structural characterization revealed that FCP was a heteropolysaccharide primarily composed of glucose and mannose with α/β-glycosidic linkages and a loose fibrous network. Remarkably, the DESs demonstrated excellent recyclability over five cycles. Furthermore, FCP exhibited significant concentration-dependent antioxidant activities: 82.3 ± 3.8% DPPH radical scavenging at 8 mg/mL, 76.8 ± 0.8% ABTS⁺ scavenging, and ferric ion reducing power of 45.53 ± 1.07 μmol TE/g. This study provides a new path for the efficient and sustainable extraction of bioactive macromolecules. Full article

Aedes aegypti, also known as the yellow fever mosquito, presents a major public health challenge, highlighting the need for effective biorational agents for mosquito control. Here, we investigated the synergistic effects of essential oil mixtures derived from Hypenia irregularis that is a mint-family shrub native to Brazil’s Cerrado biome, known as “alecrim do Cerrado”, in combination with essential oils from noni (Morinda citrifolia), Brazilian mint (“salva-do-Marajó”, Hyptis crenata), and lemongrass (Cymbopogon citratus) against Ae. aegypti. We conducted phytochemical analyses and assessed larvicidal, repellent, and oviposition deterrent activities. Using in silico methods, we predicted molecular interactions between key essential oil components and physiological targets involved in repellent action (odorant-binding protein AeagOBP1 and olfactory receptor Or31) and larvicidal activity (GABA and octopamine receptors, TRP channels, and acetylcholinesterase [AChE]). Major compounds identified included octanoic acid (23%; Hipe. irregularis × M. citrifolia), 2,5-dimethoxy-p-cymene (21.9%; Hipe. irregularis × Hypt. crenata), and citral (23.0%; Hipe. irregularis × C. citratus). Although individual oils showed strong larvicidal activity (Hipe. irregularis LC₅₀ = 2.35 µL/mL; Hypt. crenata = 2.37 µL/mL; M. citrifolia and C. citratus = 2.71 µL/mL), their mixtures did not display synergistic effects. Similarly, repellency and oviposition deterrence were comparable to DEET for individual oils but were not enhanced in mixtures. Notably, the Hipe. irregularis × C. citratus essential oil blend reduced oviposition deterrence. Molecular docking confirmed strong binding of major oil components to AeagOBP1 and Or31, supporting their role in repellency. For larvicidal effects, AChE showed the highest predicted binding affinity. Overall, our findings suggest that H. irregularis, Hypt. crenata, C. citratus, and M. citrifolia (alone or in 1:1 mixture) are promising, sustainable agents for A. aegypti control. Full article

The most notable effects of climate change on wine production are higher alcohol levels, lower acidity and changes to the regions suitable for growing grapes. One solution to acidity problems is the use of Lachancea thermotolerans, a yeast that produces lactic acid during fermentation, albeit at the cost of reduced aromatic complexity. A novel approach to addressing this problem is to use L. thermotolerans to produce wines with a very high acidity, regardless of other parameters, for subsequent blending with a control wine with a naturally low acidity. This achieves a balanced acidity while retaining the organoleptic characteristics of the control wine. This is a novel idea, as L. thermotolerans is not usually used in the final wine. However, the objective from the beginning is to create a blend that combines the best characteristics of the control wine with the improved acidity provided by L. thermotolerans. Base wines were produced by inoculating Saccharomyces cerevisiae 20, 40, or 60 h after inoculating L. thermotolerans. Base wines generally show an increase in lactic acid content and a decrease in certain key aromatic compounds, such as isoamyl acetate, 2-phenylethyl acetate, ethyl hexanoate, and ethyl octanoate. Concentrations of other compounds such as acetaldehyde and higher alcohols also increase. The base wines were then blended with a low-acidity control wine. The resulting blends exhibited higher acidity than the control wine, as well as better aromatic profiles, particularly regarding fruity and green fruit aromatic compounds, compared to base wines. Ten volatile compounds have been correlated with lactic acid production by L. thermotolerans, namely ethyl hexanoate; ethyl butanoate; 2-methylbutanol; ethyl heptanoate; isoamyl acetate; acetaldehyde; isobutanol; 2-phenylethanol; dodecanol; and acetoin. The first five are negatively correlated and the rest are positively correlated. Lastly, sensory analysis revealed that the blends achieved the best balance between acidity and aroma, making them the most popular with tasters. Full article

To investigate the effect of Botrytis cinerea infection severity on the flavor characteristics of Petit Manseng noble rot wine, this study analyzed wines produced from Petit Manseng grapes grown in the eastern foothills of Helan Mountain, Ningxia, China. The grapes were categorized into three groups based on infection status: uninfected, mildly infected, and severely infected with Botrytis cinerea. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and an electronic nose were employed to detect and analyze the aroma components of wines under the three infection conditions. Additionally, trained sensory panelists conducted sensory evaluations of the wine aromas. The results revealed that wines made from severely infected grapes exhibited the richest and most complex aroma profiles. A total of 70 volatile compounds were identified, comprising 32 esters, 17 alcohols, 5 acids, 8 aldehydes and ketones, 4 terpenes, and 4 other compounds. Among these, esters and alcohols accounted for the highest contents. Key aroma-active compounds included isoamyl acetate, ethyl decanoate, phenethyl acetate, ethyl laurate, hexanoic acid, linalool, decanoic acid, citronellol, ethyl hexanoate, and methyl octanoate. Sensory evaluation indicated that the “floral aroma”, “pineapple/banana aroma”, “honey aroma”, and “overall aroma intensity” were most pronounced in the severely infected group. These findings provide theoretical support for the harvesting of severely Botrytis cinerea-infected Petit Manseng grapes and the production of high-quality noble rot wine in this region. Full article

Mabroom dates (Phoenix dactylifera L.) are recognized as one of the most important crops in Qatar. Fresh fruit dates are susceptible to mould and post-harvest spoilage, resulting in a significant financial loss. Octanoic fatty acid (OFA) has been shown to regulate the growth of mould-causing organisms such as fungi and bacteria. It is known to have antibacterial properties. The objective of the current study was to evaluate the in vitro effect of OFA on the post-harvest pathogens of Mabroom fruits. Fresh, apparently healthy, and fully ripe Mabroom dates were obtained from the National Agriculture and Food Corporation (NAFCO). The chosen fruits were packed in sterile, well-ventilated plastic boxes and transported to the lab under controlled conditions. The fruits were distributed into five groups (G1 to G5). The groups G1, G2, and G3 received 1%, 2%, and 3.5% OFA, respectively, while G4 was left untreated and G5 was washed only with tap water as a positive control treatment. Each group contained 200 g of fresh and healthy semi-soft dates. The samples were then dried and incubated in a humidity chamber at 25 °C ± 2 for seven days. The signs and symptoms of decay were monitored and recorded. The presence of pathogens was confirmed via phenotypic and microscopic-based methods. The results showed a significant difference (p ≤ 0.05) among the groups. OFA at 3.5% had the strongest inhibitory action against post-harvest pathogens, followed by OFA2%. However, there were no differences (p ≤ 0.05) between OFA1% and the control groups. Aspergillus spp., Penicillium spp., Rhizopus spp., and Botrytis spp. were most abundant in the control group, followed by OFA2% and OFA1%, respectively. In conclusion, octanoic fatty acid at 3.5% may improve the quality of date fruits through its high antimicrobial activity, reduce the effect of post-harvest decay, minimize the loss of date fruits during storage, and improve the sustainability of date fruits. Further experiments are necessary to confirm the effectiveness of OFA as a green solution for sustainable date fruit production. Full article

Bananas, one of the most widely consumed tropical fruits in the world, are susceptible to attack by the anthracnose fungus Colletotrichum musae during the post-harvest period. Currently, fungus control is generally based on the use of chemical products, often applied a few days before harvest, which could lead to a risk of residues in the fruit, thus creating a high demand for fresh and organic fruits. Therefore, essential oils present an emerging alternative for the treatment of anthracnose. Here, we evaluated the chemical composition and potential of Morinda citrifolia essential oil as a preventive and curative measure to control C. musae in bananas, also considering the quality of the fruit. In addition, computational docking analysis was conducted to predict potential molecular interactions between octanoic and butanoic acids and the enzyme Tyrosine tRNA, as a potential target for the M. citrifolia essential oil fungicide actions. We also evaluated the essential oil’s safety for beneficial organisms such as the fungus Trichoderma asperellum and the ladybugs Eriopis connexa Germar and Coleomegilla maculata DeGeer. Initially, in vitro growth inhibition tests were performed with doses of 10.0, 30.0, and 50.0 µL/mL of M. citrifolia essential oil, as well as an assessment of the phytotoxic effects on the fruit. Subsequently, using non-phytotoxic doses, we evaluated the effect of the essential oil as a preventive and curative measure against anthracnose and its impact on fruit quality. Our results showed that octanoic, butanoic, and hexanoic acids were the major compounds in M. citrifolia essential oil, inhibiting the growth of C. musae by interacting with the Tyrosine tRNA enzyme of C. musae. The non-phytotoxic dose on the fruit was 10 µL/mL of noni essential oil, which reduced C. musae growth by 30% when applied preventively and by approximately 25% when applied as a curative measure. This significantly reduced the Area Under the Disease Progress Curve without affecting the fruit weight, although there was a slight reduction in °Brix. The growth of non-target organisms, such as T. asperellum and the insect predators Co. maculata and E. connexa, was not affected. Collectively, our findings suggest that M. citrifolia essential oil is a promising alternative for the prevention and control of anthracnose in banana fruit caused by C. musae, without adversely affecting its organoleptic characteristics or non-target organisms. Full article

Pig large intestines (PLIs) are usually processed into various dishes for consumption through cooking methods such as stir frying, stewing, and braising, which are difficult for many consumers to accept because of their unique and pungent off-odours. To reduce the number of off-odour substances present in PLIs, we compared the effects of an untreated control group (blank), added flour (WF), and added S. cerevisiae mixed 4% flour in PLIs for fermentation (SC) on the treatment of PLIs. We analysed colour, thiobarbituric acid reactive substance (TBARS) values, and total volatile basic nitrogen (TVB-N) values; additionally, sensory evaluations were performed. The results showed that after 5 h of fermentation, the S. cerevisiae mixed flour exhibited the most significant effect on reducing the off-odour of PLIs, exhibited the least effect on the TBARS value and TVB-N was controlled within a reasonable range, while simultaneously maintaining good quality. A total of 415 volatile compounds were identified via flavouromics. Combined with principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), the key off-odour substances, including indole (faecal odour), 2-pentylthiophene (fat odour), (E)-2-octenal (fishy odour), and 2-methoxy-phenol (smoky odour), were reduced by 28.1%, 23.90%, 21%, and 22.89%, respectively, after fermentation. Moreover, the content of ethyl octanoate increased 31.04-fold, which enriched the flavour components of the PLIs. The results showed that fermentation of S. cerevisiae mixed flour could be used as a method to reduce the off-odours of PLIs. Full article