Flavour and Fragrance Journal最新文献

Natural products present innovative strategies for the safe sustainable bioherbicides. Teucrium oliverianum was traditionally employed in the treatment of various ailments, within a context of rich chemical and biological diversity. The chemical composition and bioherbicidal impacts of T. oliverianum essential oil (EO) on Dactyloctenium aegyptium, Cenchrus echinatus and Triticum aestivum (wheat) were presented here for the first time. Furthermore, the action mechanisms were investigated using molecular docking and ADME-Tox tools. Fifty-five components (totaling 98.48%) were identified by GC–MS, mainly consisting of mono- (43.52%), sesquit- (40.44%), and diterpenes (4.58%). The oil's primary components were found to be trans-chrysanthenyl acetate (9.97%), camphor (7.95%), linalool (5.45%) and phytol (4.58%). Some variation and further associations between the 29 Teucrium taxa, including T. oliverianum, were found by the chemometric analyses. The oil exhibited substantial phytotoxic effects on D. aegyptium and C. echinatus, in a dose-dependent manner, with IC₅₀ values of 10.7 and 9.1 mg/L, 13.7 and 12.0 mg/L, and 5.2 and 5.5 mg/L, respectively, in comparison to wheat of 24.3, 24.3 and 28.8 mg/L for seed germination, shoot growth and root growth. The docking examination demonstrated that phytol, linalool, piperitenone and trans-β-ionone bind to 4-hydroxyphenylpyruvate dioxygenase (HPPD) and Auxin binding protein 1 (ABP) active sites with binding values from −6.83 to −8.46 kcal/mol. The ADME-Tox predictions results indicated that linalool and phytol comply with the Lipinski rule of five with respective protein binding percentages of 56.3% and 80.8%, and distribution volumes from 0.686 to 1.163. These findings suggested that these compounds exhibit an appropriate distribution profile.

This study focused on creating lyophilised extracts from Suillus granulatus to assess its antimicrobial properties and explore its potential as a natural substitute for monosodium glutamate in dehydrated soups. The water extract demonstrated stronger antimicrobial activity against L. ivanovii than chloramphenicol. The MBC and MFC values for the water extract were significantly lower (p < 0.05) against L. ivanovii (5.0 mg mL⁻¹), E. faecalis (10 mg mL⁻¹), S. enteritidis (20.0 mg mL⁻¹) and C. neoformans (2.5 mg mL⁻¹) compared to the ethanol extract. Both extracts were more effective against Gram-negative bacteria. Scanning electron microscopy revealed a rough structure in the water extract and a granular structure in the ethanol extract. FT-IR analysis of the mushroom extracts reveals that the carbohydrate subregion is primarily influenced by glucan vibrations, as glucans represent the dominant polysaccharides in mushrooms. The characteristic absorption bands at 1160 cm⁻¹ (appearing as a shoulder), 1078, 1048 and 908 cm⁻¹ correspond to β-D-glucan, while the bands observed at 1148, 1027 and 937 cm⁻¹ indicate the presence of α-D-glucan. The lyophilised water extract exhibited better activity against E. faecalis than the ethanol extract. These findings support the creation of healthier, safer products, encouraging long-term health benefits through daily consumption. This study points to a promising future for the development of functional, high-quality and safe food products by replacing synthetic additives, such as MSG, with natural, antimicrobial-rich mushroom extracts. Ultimately, Suillus granulatus could play a pivotal role in advancing the industrial production of functional foods. Further studies, including in vivo testing, will be conducted.

Objective: In septoplasty, the combination of nasal septum traction and continuous nasal septum suture techniques is employed to correct the rebound area of the nasal septum after surgery, ensuring optimal surgical outcomes. Methods: In three-line decompression septoplasty, continuous suturing is used to close the septal wound. For high-level or nasal valve region deviation rebound, nasal septum traction is applied to restore the deviated septum to a neutral position. Sutures are removed 2 weeks post-surgery. Post-operative outcomes were assessed using endoscopic examination, the visual analogue scale (VAS) for nasal congestion and pain, T&T olfactory test, nasal resistance and acoustic reflex tests. Complications were also monitored. Results: At the 1-month follow-up, significant improvement in nasal congestion symptoms was observed. Endoscopy showed that the nasal septum was centred, and the nasal congestion VAS score was significantly lower compared to preoperative levels (p < 0.05). No significant nasal pain was reported during the perioperative period. Olfactory function remained unaffected during the perioperative period. One month post-surgery, nasal resistance values returned to the normal reference range. The 0–5 cm NCV values of the bilateral nasal cavities were similar and within the normal reference range. No complications were observed. Conclusion: Nasal septum traction combined with continuous nasal septum suture techniques can correct post-operative nasal septum rebound, reduce perioperative pain, protect olfactory function during the perioperative period and ensure the efficacy of the surgery.

This study aims to synthesise novel terpene esters to evaluate their capability to inhibit the Ebola virus. High-value terpene esters were designed and synthesised using local kaolin as an eco-compatible catalyst, with yields ranging from moderate to excellent. Kinetic and thermodynamic studies of the acylation of l-menthol at different temperatures were calculated, revealing the correlations between activation energy, standard Gibbs energy, standard entropy and standard enthalpy. Density Functional Theory (DFT) calculations were performed for a series of terpene esters, and their behaviour was analysed using Frontier Molecular Orbitals (FMO) and Molecular Electrostatic Potential (MEP). Energy gaps for highly active compound 2a and weakly active compound 10a are 0.3508 and 0.4080, respectively. Additionally, the pharmacokinetic properties of selected synthesised compounds were predicted by metabolism, excretion, and toxicity (ADME/T). Molecular docking (in silico) and theoretical calculation explained the action mechanism. According to the results, the tested compounds inhibiting 5GQB represent promising novel drug candidates against the Ebola virus.

This study determined the catechins content in tea brewed in utensils made of different materials using high-performance liquid chromatography (HPLC). The effects of tea types, utensil materials, and catechin concentrations on the blind smell test of assessors were investigated through an experimental survey. The results showed that the assessors believed that unfermented green tea had a higher catechin concentration than partially fermented oolong and fully fermented black teas. They also believed that stainless steel utensils would affect the catechin content in green, black, and oolong teas to the greatest extent. The experimental results showed that the highest catechin concentration was found in fully fermented black tea and that the catechin content may be increased in tea made in food-grade silica gel containers. Assessors with a tea-related occupational background were more likely to smell the floral aroma of green tea. The floral aroma was the most pronounced at lower than at higher concentrations of catechins. The results of this study allow consumers to understand the benefits of tea and provide a reference for suppliers and sellers in tea-related fields and the tea market to increase the value of tea drinking and the output value of tea consumers.

Spices are substances that can be detected by the sense of smell or taste in their natural state. Currently, research on functional spices with properties such as anti-tumour, vascularisation, anti-inflammatory, and antibacterial effects attracts a lot of attention. However, comprehensive reviews on spices and their delivery systems remain limited. Among the various carriers used for spice delivery, cyclodextrins are widely applied due to their unique properties, which feature a hydrophobic interior and a hydrophilic exterior, particularly in the delivery of poorly soluble spices. In this study, representative functional spices and their mechanisms of action are introduced, then cyclodextrins and stimulus-responsive cyclodextrin-based delivery systems are summarised, and their applications in the field of spice delivery are discussed. Furthermore, the challenges faced in spice delivery and the future direction of cyclodextrin-based carriers are proposed to promote the construction of an effective delivery system.

Neolitsea pallens essential oil (NPEO) is known for its diverse chemical composition, which can vary significantly depending on geographical origin. In this study, we aimed to explore the chemical variability of NPEOs across different geographical regions using advanced multivariate analysis techniques. The methodology involved the collection of Neolitsea pallens leaves from 13 different locations of Himachal Pradesh, followed by hydrodistillation using a Clevenger-type apparatus. Comprehensive qualitative and quantitative chemical profiling was conducted using gas chromatography–mass spectrometry (GC–MS) and gas chromatography with flame ionisation detection (GC-FID) analysis. The GC–MS analysis identified 66 distinct chemical compounds, dominated by sesquiterpenoids, ranging from 10.33% to 59.21%, respectively. Caryophyllene oxide emerged as the major compound, with concentrations ranging from 3.32% ± 0.18% to 33.8% ± 2.43%, with the highest concentration observed in the Shankar dehra location. To elucidate the underlying chemical patterns, differentiate between geographical chemotypes and explore altitudinal correlations between locations, we employed both t-distributed stochastic neighbour embedding (t-SNE), hierarchical clustering analysis (HCA) and Pearson's correlation matrix. The chemotypes were identified as caryophyllene oxide, β-caryophyllene, β-sabinene and α-muurolene-14-ol. This study highlights for the very first time the significant influence of geographic location on the chemical composition of NPEOs. These variations highlight the need for considering geographical factors when utilising NPEOs for industrial or therapeutic applications. The integration of t-SNE and hierarchical clustering offers a robust framework for chemotype differentiation, providing deeper insights into the chemical diversity of this species.

Salvia pachystachya is a medicinally promising plant species, yet its pharmacological properties remain underexplored. This study aimed to investigate its anatomical, phytochemical and bioactive characteristics to assess its therapeutic potential comprehensively. Microscopic analysis revealed distinctive anatomical features, including quadrangular stems and glandular trichomes on leaves, providing valuable insights into the plant's structural properties. Phytochemical profiling of methanol and aqueous extracts identified chlorogenic acid as the major component (11,052.88–25,718.77 ng/mL), while essential oils were predominantly composed of phytol (48.4%) and caryophyllene oxide (26.2%). The total phenolic content and antioxidant capacity analyses showed that the methanol extract exhibited significant ABTS^•+ scavenging activity (90.06%). Bioactivity assays demonstrated the plant's antidiabetic, anticholinesterase and antimicrobial properties. The LC–MS/MS analysis of extracts revealed that chlorogenic acid was the most abundant secondary metabolite among the analysed compounds, with significant variations across different plant parts and extraction solvents. The highest concentration was detected in the aerial part methanol extract (34,885.06 ng/mL), followed by the flower methanol extract (25,718.77 ng/mL). Genotoxicity assessments, including Ames, Escherichia coli WP2, and Allium cepa tests, confirmed the nongenotoxic nature of the extracts. Furthermore, molecular docking indicated strong binding affinities of chlorogenic and quinic acids to target enzymes, supporting their therapeutic relevance. These findings highlighted S. pachystachya as a promising candidate for further pharmacological research, particularly for its potential in combating oxidative stress-related conditions such as diabetes and neurodegenerative diseases.

The objective of this study was to analyse the difference in sensory flavour and volatile compounds among the three processing methods of soy whey, as well as to establish an evaluation model representing the correlation between sensory flavour and volatile compounds. The results showed that the soy whey produced by the boiling-to-filtering method (BFM) exhibited a higher total soluble solid (TSS) content and total flavonoid content (TFC) compared to that of the repeated boiling-to-filtering method (RBFM) and the filtering-to-boiling method (FBM), while RBFM soy whey showed a higher total protein content (TPC). The sensory analysis showed that the FBM soy whey exhibited an intense beany flavour and grease odour. The SPME/GC–MS results showed that FBM soy whey exhibited more categories and higher contents of flavour compounds, particularly for alcohols and aldehydes. 1-Octen-3-ol, n-hexanol, hexanal and nonanal were the main volatile compounds influencing soy whey with different processing methods. The evaluation model revealed that the beany flavour was close to FBM soy whey and highly correlated with 1-octen-3-ol, n-hexanol, hexanal, heptanal and 2-ethyl furan. (E, E)-2,4-Heptadienal, (E, E)-2,4-nonadienal and octanal were close to FBM and highly correlated with grease and bean fragrance. Decanal, ethyl caproate and ethyl caprylate were highly correlated with the floral aroma and close to FBM soy whey. Sweet and fruity aromas were associated with RBFM soy whey and highly correlated with 3-methyl butanal, (E)-2-nonenal and nonanal. The milk aroma was close to BFM soy whey and highly correlated with 2-ethylfuran, decanal, ethyl caprylate and ethyl caproate. Overall, RBFM and BFM soy whey contained higher levels of protein and flavonoids and exhibited less beany flavour, potentially offering greater nutritional value. In contrast, the FBM soy whey exhibited a higher content of volatile flavour compounds, especially 1-octen-3-ol, n-hexanol, hexanal and 2-ethyl furan.

Monoterpene glycosides are one of the secondary metabolites in plants and have various roles like flavour perception, flavour enhancement, storage of aroma, continuous release of aroma and so on. Monoterpene glycosides have been classified into several groups, including acyclic, monocyclic, bicyclic and irregular. This review article represents monoterpene glycosides identified and isolated from different plants during the research period in the last 17 years (2007–2023). These natural bioactive glycosides could be a good perspective for future research in the pharma, perfumery, and cosmetic industries.