Flavour and Fragrance Journal最新文献

This study aimed to study the impact of Ferulago angulata (Schlecht) Boiss (known as an antioxidant known as Chavir) extract, obtained through ultrasound-assisted extraction (UAE), on the physicochemical, antioxidant and sensory properties of virgin olive oil (VOO) during a 90-day storage period at room temperature. For this purpose, different concentrations of Chavir extract (100, 200 and 300 ppm) were added to VOO. Key parameters, including total phenol content (TPC), extract composition by HPLC-DAD and quality indicators like acidity value (AV), p-anisidine value (p-AV) and UV indices (parameters: K232, K270 and ΔK), were determined. AVs increased overall during the storage period, but adding Chavir extract at 300 ppm appeared to counteract the rise in free fatty acids, suggesting a potential role in reducing hydrolysis. p-AVs decreased in unflavoured and flavoured samples, indicating reduced oxidation in Chavir-flavoured VOO. K232 values exhibited a decline in the presence of flavouring agents and their concentrations. In contrast, the values of K270 showed an increase over the storage period, which indicated the formation of aldehyde and ketones in the second oxidation step. All samples maintained ΔK values below permissible limits (≥ 0.01), signifying good stability. The sensory evaluation emphasised positive attributes such as bitterness, fruitiness and pungency, indicating the high quality of VOO. The addition of Chavir extract further enhanced all of these positive characteristics, particularly at the 300 ppm concentration. However, a gradual decline was observed in all these attributes over time. Notably, the Chavir extract played a crucial role in delaying the formation of secondary oxidation products, which contribute to negative attributes like rancidity in VOO. Moreover, adding Chavir extract increases oxidative stability, infuses the positive qualities in VOO and provides valuable insights into its potential applications for enhancing the overall quality of VOO during storage. This enhancement not only helps maintain high quality and nutritional value but also makes the product more appealing to consumers.

This study aimed to assess the geographical variation in the content and chemical composition of Cupressus torulosa needles essential oil across different locations in the Himalayan region of India. The methodology involved the collection of needles from 14 distinct locations, followed by hydro-distillation using a Clevenger-type apparatus. Qualitative analysis was conducted using gas chromatography–mass spectrometry (GC–MS), while gas chromatography with flame ionisation detector (GC-FID) was employed for quantitative analysis. The GC–MS analysis identified a total of 57 compounds, with oxygenated monoterpenes and monoterpene hydrocarbons being the dominant chemical constituents, ranging from 22.5% to 63.01% and from 10.39% to 63.95%, respectively. Terpinen-4-ol emerged as the major compound, with concentrations ranging from 101.2 ± 45.7 μg/mg to 393.8 ± 12.5 μg/mg across different locations, with the highest concentration observed in the Dehradun location. The application of t-distributed stochastic neighbour embedding (t-SNE) analysis and hierarchical cluster analysis (HCA) revealed the presence of five distinct chemotypes within the essential oil, characterised by different combinations of chemical constituents. These chemotypes were identified as terpinen-4-ol/limonene, terpinen-4-ol/sabinene, terpinen-4-ol, terpinen-4-ol/umbellulone, and terpinen-4-ol/totarol chemotypes. This research serves as a foundational framework for future investigations aimed at harnessing the unique properties of different chemotypes for specific purposes, potentially facilitating the successful commercialization and utilisation of C. torulosa needles essential oil.

The chorda tympani nerve (CTN) plays a significant role in taste transmission and salivary secretion. Due to its course in the tympanic cavity and its relation to the ossicular chain, there is a high risk of iatrogenic damage to the CTN during otologic surgeries. This study aimed to assess the impact of different handling methods of the CTN during endoscopic ear surgery on patients' taste perception. A cohort study conducted from 2022 to 2023 in a tertiary hospital involved participants undergoing various types of endoscopic ear surgeries. Based on intraoperative handling of the CTN, participants were divided into three groups: intact, traction (subdivided into mild, moderate and severe traction subgroups) and transection (subdivided into transection without tension, with tension and tearing subgroups). Taste tests were administered from 1 day before surgery to 6 months postoperatively. Endoscopic ear surgery for treating ear pathologies. Taste test scores, other relevant symptoms. Significant differences were observed in the incidence and recovery time of taste dysfunction across groups. The rate of taste abnormalities and recovery time increased with the degree of traction; the severe traction and transection subgroups showed the highest rates of abnormalities and cases of incomplete recovery. In terms of disease type, patients with chronic suppurative otitis media and cholesteatoma showed significant differences in preoperative taste status, abnormality rates and recovery times compared to patients with non-inflammatory ear diseases. General sensory abnormalities of the tongue were mainly found in moderate-to-severe traction subgroups and all transection groups, often accompanying taste reduction or loss. Some patients in the transection group experienced only numbness or both increased taste sensation and numbness. The study underscores the importance of delicate handling of the CTN in endoscopic ear surgery, especially in patients with inflammatory middle ear diseases. It suggests minimising severe traction injuries and considering early and accurate transection to reduce traction injuries when preservation is challenging; any manipulation of the CTN should be avoided in patients with non-inflammatory conditions. This research provides valuable theoretical support for clinical practice.

The mammalian olfactory system is one of the most precocious sensory systems during development and is innately endowed with versatile functions distinct from other sensory systems. Perception of time-locked olfaction-related stimuli quickly from the external environment and encoding them accurately via the olfactory system is paramount for the survival and reproduction in the animal kingdom. The olfactory system of mammals encompasses the main and accessory parts. As one key component of the ventral striatum, the olfactory tubercle (OT), is also an important as well as indispensable sub-region of the main olfactory system and plays a crucial role in the central processing of odours. The OT also serves as a hub linking the olfactory system with the reward system in the brain. Although extensive research has underscored the involvement of the ventral striatum in the reward and punishment process as well as motivational behaviour, the encoding mechanism of neural circuits engaged in odour detection and recognition by the OT is still largely unknown. Herein, we make a brief overview of the olfactory system and underscore the crucial role of olfactory receptors in odour detection. We also emphasize the structural and functional characterisations of the OT and corresponding neural circuits involved in odour processing.

Asafoetida is an oleo–gum-resin mainly obtained from Ferula foetida in eastern Iran, which is employed for the treatment of stomachaches, acid reflux, nervous system disorders and respiratory diseases. Asafoetida has attracted the attention of researchers due to its sulfide compounds and their proven effects on respiratory illnesses. In this study, the shelf stability of supplement of F. foetida's oleo–gum-resin by quantifying two key sulfide compounds including E/Z-sec-butyl propenyl disulfane and E/Z-(methylthio)propyl 1-propenyl disulfane was evaluated by ¹H NMR (qH NMR) and gas chromatography–mass spectrometry (GC–MS). The similar results were obtained in both qH NMR and GC–MS methods. The qH NMR method showed good linearity in the ranges of 2–12 mg/mL for E/Z-sec-butyl propenyl disulfane and 2.2–17 mg/mL for E/Z-(methylthio) propyl 1-propenyl disulfane with a correlation coefficient of 0.99 and acceptable stability (RSD% ≤ 2.72%) for the quantification of the compounds. Therefore, despite the volatility of disulfide compounds and according to the results, the qH NMR method could be considered adequate method for quantifying these compounds in supplements containing the volatile components that requires extra extraction steps before analyses by other method.

This preliminary study investigated the chemical composition and biological properties of essential oils derived from Schinus molle L. leaves obtained from three specific regions in Algeria: Algiers (SMA), Djelfa (SMD), and Mascara (SMM). Gas chromatography (GC) and Gas chromatography–Mass Spectrometry (GC–MS) analyses confirmed the presence of 52 compounds (100.0%) in SMA essential oil, 50 compounds (100.0%) in SMD, and 72 compounds (100.0%) in SMM essential oils. The main components of SMA oil were camphene (31.82%), limonene (14.71%), and p-cymene (9.25%). In SMD and SMM oils, α-phellandrene (14.25% and 12.70%), limonene (13.02% and 11.90%), and germacrene D (10.62% and 10.15%) were the major components, respectively. The antioxidant characteristics were evaluated using five methods: β-carotene-linoleic acid, DPPH, ABTS+, CUPRAC, and Metal chelating assays. The results revealed a moderate to low anti-oxidant effect, with SMA essential oils exhibiting the highest activity. A moderate inhibitory effect against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-glucosidase, α-amylase, urease, and tyrosinase was observed, indicating anti-enzymatic activity. Nevertheless, all samples had higher IC₅₀ values for both antioxidant and anti-enzymatic activities than 200 μg/mL. It was determined that regional differences in the locations where S. molle grows showed both qualitative and quantitative differences in essential oil components. This difference was also detected in the biological activities of the essential oils. The anti-inflammatory capacities of the three samples were assessed using Human Red Blood Cell (HRBC) membrane stabilisation and egg albumin denaturation techniques. The results showed effective anti-inflammatory activity in all three samples. The antimicrobial efficacy was evaluated using a range of tests, such as anti-quorum sensing, violacein inhibition, anti-swimming, and anti-swarming assays, demonstrating moderate activity. No toxic effects were observed at the tested dosages when assessing cytotoxicity against a healthy cell line (CCD18-Co). This thorough examination provides valuable insights into the chemical composition and bioactive properties of essential oils derived from S. molle. These findings indicate the possible use of these essential oils in the food, medicinal, and cosmetic industries.

Lavender, widely cultivated in the Mediterranean region, produces essential oil known for its significant biological activities and is a key component of the perfume industry due to its high levels of Linalool and Linalyl acetate, along with low Camphor content, which contributes to its high cost. However, the market is plagued by adulterated lavender oil, often mixed with cheaper alternatives such as eucalyptus and rosemary. Current detection methods, primarily gas chromatography, are expensive, time-consuming and often fail to detect low levels of adulteration. To address these limitations, this study examines the use of mid-infrared spectroscopy for the detection and prediction of adulteration levels. A set of 105 samples, comprising pure lavender oil and adulterated lavender oil, was prepared in the laboratory. Principal component analysis (PCA), hierarchical clustering ascending (HCA) and K-means clustering were applied to the FT-MIR results for qualitative analysis to effectively discriminate between authentic and adulterated essential oils. For quantitative analysis, partial least squares regression (PLSR) was used to develop accurate calibration models for predicting the percentage of adulteration. The results from PCA, HCA and K-means demonstrated the efficacy of these techniques in detecting adulteration, even at low levels (2%). Calibration models were developed using the PLSR method with different spectral preprocessing techniques to predict the percentage of adulteration, with results indicating that models generated on the raw data and those using MSC (multiplicative signal correction) pre-processing are optimal. In addition, the use of interval-partial least squares (IPLS) variable selection techniques (Forward, Backward) improved the predictive accuracy of the models developed by reducing the number of wavelengths used.