Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC-MS.

In this study, E-nose, HS-GC-IMS, and HS-SPME-GC-MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of Boletus edulis from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs) > 1 were identified, and 19 aroma types have been identified in Boletus edulis at the same time. Vegetable and earthy were defined as the dominant aroma types for all pileus and stipe samples. Balsamic and musty were the main and characteristic aroma types for the pileus. The highest concentrations of VOCs in the pileus and stipe were originated from Chuxiong Prefecture and Aba Prefecture, respectively. 19 and 16 key VOCs were detected Chuxiong pileus and Aba stipe, respectively, and Methional was the decisive compound that influenced the vegetable aroma type. The results of this study could be helpful for flavor identification and application of pileus and stipe from Boletus edulis.

The essential oil chemical composition of a rare ethnopharmacoligical plant: Verbascum creticum (L.) Cav.

The genus Verbascum L, belonging to the Scrophulariaceae family, is native to Europe, Africa and Asia. The use of plants of this genus in the popular medicine has been largely reported. In the present study the chemical composition of the essential oil from aerial parts of Verbascum creticum (L.) Cav., a rare plant, never previously investigated, known for its anti-inflammatory properties of the intestinal mucosa and in the treatment of acute and chronic catarrhs, growing in Algeria, Baleares, Calabria, Sardinia, Sicily, Spain and Tunisia, was evaluated by GC-MS. The main components of its essential oil (Vc) were 1-octen-3-ol (23.9%), cis-3-hexen-1-ol (9.4%), phenylethanal (4.6%), and 2-methyl-benzofurane (4.6%). The comparison with all the other studied essential oils of genus Verbascum is discussed. Furthermore, a review of the use of the Verbascum species in the popular medicine has been carried out.

Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea.

Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remain unclear. In this study, the FBT sample with the optimal FA characteristics was selected from 29 FBTs. Then, 19 components with OAV ≥ 1 were identified as the odorants involved in the FA formation. The aroma recombination test suggested that the FA was potentially produced by the synergistic interplay among the 15 key odorants, including (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E)-2-octenal, (E)-ß-ionone, 4-ketoisophorone, dihydroactinidiolide, (E)-ß-damascenone, 1-octen-3-ol, linalool, geraniol, heptanal, hexanal, and phenylacetaldehyde. And, the synergistic effects between them were preliminarily studied by aroma omissions, such as modulatory effects, masking effects, compensatory effects, and novelty effects, ultimately contributing to the FA. In all, this work helps us better understand the formation of the FA and provides a basis for the improvement of FBT production technology.

Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC-MS and UPLC-MS/MS analysis.

In order to investigate the dynamic changes of flavor compounds, Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) combined with Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS) was used to detect the metabolites in different drying processes. A total of 80 volatile compounds and 1319 non-volatile compounds were identified. The trend in the changes of C-8 compounds and sulfur-containing compounds were generally consistent with the trend of key enzyme activities. 479 differential metabolites were identified and revealed that metabolic profiles of compounds in Boletus edulis were altered with increased organic acids and derivatives and lipids and lipid-like molecules. Fatty acids and amino acids were transformed into volatile compounds under the action of enzymes, which played a significant role in the formation of the distinctive flavor of Boletus edulis. Our study provided a theoretical support for fully comprehending the formation mechanism of flavor from Boletus edulis during drying processes.

Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography-mass spectrometry.

Citrus black spot (Phyllosticta citricarpa, CBS) is an important fungal disease that causes rind blemishes and affects quality of citrus fruits. The response of citrus to CBS in terms of volatiles was evaluated using molecular sensory science approaches. Fifty and twenty-one volatiles were identified in the orange juice and essential oil samples, respectively, via gas chromatography-mass spectrometry (GC-MS). The total volatile content in the samples increased after CBS infection, especially in the severe-infection group (SEG) juice and moderate-infection group (MOG) essential oil, which reached the highest levels. CBS enhanced floral, fruity, and off-flavor aromas and decreased the green aroma in citrus juice. Citrusy, floral, and green aromas increased in the CBS-infected essential oil. Six/five potential markers were screened in citrus juice/essential oil, respectively using the orthogonal partial least-square discriminant analysis (OPLS-DA) model. The changes in aroma profile and the difference in infection levels in citrus were attributed to these odorants.

A single mutation in the mosquito (Aedes aegypti) olfactory receptor 8 causes loss of function to 1-octen-3-ol.

The host-seeking behavior of mosquitoes have long been established to be primarily odor-mediated. In this process, olfactory receptors (Ors) play a critical role. 1-Octen-3-ol is a common volatile compound that is attractive to hematophagous arthropods such as mosquitos. The olfactory receptor 8 (AaOr8) on the tip of the stylet and maxillary palp of Aedes aegypti is tuned to 1-octen-3-ol, which is required for mosquitoes to quickly find blood vessels from a vertebrate host. However, little is known about the interaction of AaOr8 with 1-octen-3-ol which was studied in vivo and in silico in this study. The molecular binding poses and energies between ligands and the receptor were investigated. Three mutants of AaOr8 were cloned and compared with in vivo calcium imaging utilizing heterologous expression systems. As a result, our findings imply that a genetic disruption including targeted modification of Ors genes may be used to reduce mosquito bites.

Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam.

The drying characteristics, rehydration capacity, color, infrared spectra and volatile components of iron stick yam slices were investigated under different alternating current (AC) voltages (13, 17, 21 kV), hot air drying (HAD) (60 °C) and natural drying (AD) by electrohydrodynamic (EHD) drying and HAD experimental devices. The results showed that slices of iron stick yam dried the quickest with HAD, which also had the fastest drying rate; while drying the slices of iron stick yam with EHD led to a better rehydration capacity, higher brightness L* and whiteness, a more stable protein secondary structure, and a greater variety and content of volatile components compared with AD and HAD. These finding indicated that EHD is a more promising method for drying iron stick yam.

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages.

This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile. Inoculated the starters composed of Pediococcus and staphylococci maintained the stable community succession patterns dominated by staphylococci (samples T and S). Although the highly acidic environment (pH < 5.2) caused the community to exhibit a fluctuation in succession pattern, the inoculation of Latilactobacillus paracasei (sample Y) maintained microbial diversity and was conducive to the accumulation of aldehydes and esters. In sample P, inoculated the starter with Latilactobacillus and Staphylococcus also maintained microbial diversity, the moderately acidic environment (pH > 5.4) resulted in a stable succession pattern of the microbial community, and it was not conducive to the accumulation of aldehydes, alcohols and esters.

Chemical composition of the essential oils of three taxa of Cytisus growing wild in Sicily, Italy.

The genus Cytisus is native Canary Islands, Europe to Mediterranean, Morocco, Algeria and Tunisia and several species of the genus are used in folk medicine of different countries. In this work the chemical composition of the essential oils from the aerial parts of three taxa of this genus growing wild in Sicily, Cytisus scoparius (L.) Link, C. villosus Pourr. and C. aeolicus Guss., has been investigated. No one report has been published on the Sicilian accession of the former two species, and, at the best of our knowledge, C. aeolicus is devoid of any chemical investigation. Cytisus scoparius and C. aeolicus essential oils have similar composition characterised by the occurrence of almost the same amount of compounds belonging to "other" class (59.5-52.0%) and carbonyl compounds (22.2-19.6%). Cytisus villosus showed a different composition with hydrocarbons as the main class (52.0%), totally absent in the other two species.

Evaluation of Fungal Volatile Organic Compounds for Control the Plant Parasitic Nematode Meloidogyne incognita.

Plant parasitic nematodes are a serious threat to crop production worldwide and their control is extremely challenging. Fungal volatile organic compounds (VOCs) provide an ecofriendly alternative to synthetic nematicides, many of which have been withdrawn due to the risks they pose to humans and the environment. This study investigated the biocidal properties of two fungal VOCs, 1-Octen-3-ol and 3-Octanone, against the widespread root-knot nematode Meloidogyne incognita. Both VOCs proved to be highly toxic to the infective second-stage juveniles (J2) and inhibited hatching. Toxicity was dependent on the dose and period of exposure. The LD50 of 1-Octen-3-ol and 3-Octanone was 3.2 and 4.6 µL, respectively. The LT50 of 1-Octen-3-ol and 3-Octanone was 71.2 and 147.1 min, respectively. Both VOCs were highly toxic but 1-Octen-3-ol was more effective than 3-Octanone. Exposure of M. incognita egg-masses for 48 h at two doses (0.8 and 3.2 µL) of these VOCs showed that 1-Octen-3-ol had significantly greater nematicidal activity (100%) than 3-Octanone (14.7%) and the nematicide metham sodium (6.1%). High levels of reactive oxygen species detected in J2 exposed to 1-Octen-3-ol and 3-Octanone suggest oxidative stress was one factor contributing to mortality and needs to be investigated further.

Development of a novel 1-octen-3-ol-loaded agar/curdlan hydrogel for inhibiting peach fruit diseases.

Our previous study found that 1-octen-3-ol fumigation treatment could effectively induce the resistance of peach fruit diseases. However, 1-octen-3-ol is a liquid fumigant, which is not conducive to storage and application. Herein, the gel of 1 % agar compound with 1 % curdlan was used as a novel material for covering 1-octen-3-ol. The interaction of agar and curdlan was promoted by adding 1-octen-3-ol, leading to a higher thermostability compared to single-component antibacterial gels. Moreover, 1-octen-3-ol resulted in changes in the internal structure and mechanical properties of gel to form a pore-like structure, which is beneficial to the retention and release of 1-octen-3-ol. Additionally, the 2 % agar gel containing 1-octen-3-ol had the best inhibitory effect on the mycelial growth of Monilinia fructicola and Rhizopus stolonifer in vitro, and the compound hydrogel of 1 % agar and 1 % curdlan with 1-octen-3-ol could most effectively inhibit brown rot and soft rot caused by these two pathogens in vivo. Overall, the data indicated that the novel 1-octen-3-ol-loaded agar/curdlan hydrogels could effectively retain and release 1-octen-3-ol, and induce the resistance of peach fruit diseases.

Small volatile lipophilic molecules induced belowground by aphid attack elicit a defensive response in neighbouring un-infested plants.

In pioneering studies on plant-aphid interactions, we have observed that Vicia faba plants infested by aphids can transmit signals via the rhizosphere that induce aboveground defence in intact, neighbouring plants. The aphid parasitoid Aphidius ervi is significantly attracted towards intact broad bean plants grown in a hydroponic solution previously harbouring Acyrtosiphon pisum-infested plants. To identify the rhizosphere signal(s) possibly mediating this belowground plant-plant communication, root exudates were collected using Solid-Phase Extraction (SPE) from 10-day old A. pisum-infested and un-infested Vicia faba plants hydroponically grown. To verify the ability of these root exudates to trigger defence mechanisms against the aphids we added them to V. fabae plants grown in hydroponic solution, and tested these plants in the wind-tunnel bioassay to assess their attractiveness towards the aphids' parasitoids A. ervi. We identified three small volatile lipophilic molecules as plant defence elicitors: 1-octen-3-ol, sulcatone and sulcatol, in SPE extracts of A. pisum-infested broad bean plants. In wind tunnel assays, we recorded a significant increase in the attractiveness towards A. ervi of V. faba plants grown in hydroponic solution treated with these compounds, compared to plants grown in hydroponic treated with ethanol (control). Both 1-octen-3-ol and sulcatol have asymmetrically substituted carbon atoms at positions 3 and 2, respectively. Hence, we tested both their enantiomers alone or in mixture. We highlighted a synergistic effect on the level of attractiveness towards the parasitoid when testing the three compounds together in respect to the response recorded against them singly tested. These behavioural responses were supported by the characterization of headspace volatiles released by tested plants. These results shed new light on the mechanisms underlying plant-plant communication belowground and prompt the use of bio-derived semiochemicals for a sustainable protection of agricultural crops.

Fungal volatiles have physiological properties.

All fungi emit mixtures of volatile organic compounds (VOCs) during growth. The qualitative and quantitative composition of these volatile mixtures vary with the species of fungus, the age of the fungus, and the environmental parameters attending growth. In nature, fungal VOCs are found as combinations of alcohols, aldehydes, acids, ethers, esters, ketones, terpenes, thiols and their derivatives, and are responsible for the characteristic odors associated with molds, mushrooms and yeasts. One of the single most common fungal volatiles is 1-octen-3-ol also known as "mushroom alcohol" or "matsutake alcohol." Many volatiles, including 1-octen-3-ol, serve as communication agents and display biological activity as germination inhibitors, plant growth retardants or promoters, and as semiochemicals ("infochemicals") in interactions with arthropods. Volatiles are understudied and underappreciated elements of the chemical lives of fungi. This review gives a brief introduction to fungal volatiles in hopes of raising awareness of the physiological importance of these gas phase fungal metabolites to encourage mycologists and other biologists to stop "throwing away the head space."

An Impedimetric Biosensor for Detection of Volatile Organic Compounds in Food.

The demand for a wide choice of food that is safe and palatable increases every day. Consumers do not accept off-flavors that have atypical odors resulting from internal deterioration or contamination by substances alien to the food. Odor response depends on the volatile organic compounds (VOCs), and their detection can provide information about food quality. Gas chromatography/mass spectrometry is the most powerful method available for the detection of VOC. However, it is laborious, costly, and requires the presence of a trained operator. To develop a faster analytic tool, we designed a non-Faradaic impedimetric biosensor for monitoring the presence of VOCs involved in food spoilage. The biosensor is based on the use of the pig odorant-binding protein (pOBP) as the molecular recognition element. We evaluated the affinity of pOBP for three different volatile organic compounds (1-octen-3-ol, trans-2-hexen-1-ol, and hexanal) related to food spoilage. We developed an electrochemical biosensor conducting impedimetric measurements in liquid and air samples. The impedance changes allowed us to detect each VOC sample at a minimum concentration of 0.1 µM.

The Potential of Ectomycorrhizal Fungi to Modulate below and Aboveground Communities May Be Mediated by 1-Octen-3-ol.

It is known that ectomycorrhizal (ECM) fungi can modulate below and aboveground communities. They are a key part of belowground communication as they produce a vast array of metabolites, including volatile organic compounds (VOCs) such as 1-octen-3-ol. Here, we tested if the VOC 1-octen-3-ol may be involved in the ECM fungal mechanisms that modulate below and aboveground communities. For that, we conducted three in vitro assays with ECM fungi and the 1-octen-3-ol volatile to (i) explore the effects of mycelium growth of three ECM species, (ii) investigate the impact on the germination of six host Cistaceae species, and (iii) study the impact on host plant traits. The effects of 1-octen-3-ol on mycelium growth of the three ECM species depended on the dose and species: Boletus reticulatus was the most sensitive species to the low (VOC) dose, while T. leptoderma was the most tolerant. In general, the presence of the ECM fungi resulted in higher seed germination, while 1-octen-3-ol resulted in lower seed germination. The combined application of the ECM fungus and the volatile further inhibited seed germination, possibly due to the accumulation of 1-octen-3-ol above the plant species' threshold. Seed germination and plant development of Cistaceae species were influenced by ECM fungal volatiles, suggesting that 1-octen-3-ol may mediate changes in below and aboveground communities.

Potential volatile markers of brown rice infested by the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae).

The rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae) could cause significant grain loss by feeding internally on seeds. In this study, we tried to analyze the volatile compounds in non-infested and S. oryzae-infested brown rice during different storage periods to identify potential markers in S. oryzae-infested brown rice and facilitate pest monitoring during brown rice storage. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to identify the volatile compounds. On the basis of GC-MS and GC-IMS data, a reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered using partial least squares-discriminant analysis (PLS-DA). 1-Octen-3-ol, 1-hexanol and 3-octanone were co-selected as potential markers because their variable importance in projection (VIP) was greater than 1 in both models. The current study's findings lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.

Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas).

To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. "Grassy," "fruity," "oily/fatty," "fishy," and "metallic" were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, (E)-2-pentenal, heptanal, (E)-2-hexenal, 4-octanone, (E)-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, (E)-2-nonenal, and (E, Z)-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, (E)-4-heptenal, and (E)-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products.

Conserved Odorant Receptor, EcorOR4, Mediates Attraction of Mated Female Eupeodes corollae to 1-Octen-3-ol.

Odorant receptors (ORs) in insects are crucial for the detection of chemical signals. However, the functions of the conserved OR genes among insect species are rarely studied. In this study, we analyzed a well-conserved OR clade in Diptera insects and cloned a gene from this clade, EcorOR4, in the hoverfly Eupeodes corollae. Real-time quantitative PCR showed that EcorOR4 was highly expressed in the antennae and upregulated in the mated females, and in vitro functional characterization showed that EcorOR4 was narrowly tuned to 1-octen-3-ol. Electroantennogram assays revealed that the antennal response of mated females to 1-octen-3-ol was significantly higher than that of mated males, but no significant differences were observed between male and female virgins. Finally, a Y-tube olfactometer bioassay showed that 1-octen-3-ol is an attractant for only mated female E. corollae adults. These results demonstrate that EcorOR4 is involved in the detection of 1-octen-3-ol and that this compound may affect the host-finding and oviposition behavior in female E. corollae.

Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method.

This study aims to present retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). Fruity, alcohol, grain, and cellar were the active retronasal aroma attributes of the strong aroma type Baijiu S, and soy sauce, burnt, and roasted were attributes of the soy sauce aroma type Baijiu SS. The dynamic release behaviors of 91 oral aroma compounds of two Baijiu samples were characterized and classified into four or five groups of different oral persistence. Principal component analysis showed that vapor pressure and Henry constant were negatively correlated with the oral persistence of aroma compounds, of which the cumulative interpretation rate was 71.67%. Partial least squares regression analysis showed that aroma compounds, such as ethyl benzeneacetate, ß-phenylethanol, and tetramethylpyrazine, were related to the long-persistence retronasal aroma of Baijiu (Q2 = 0.806).

Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method.

Cooking improves food aroma, but few studies have explored how cooking affects food aromas. Here, aroma changes in mildly salted large yellow croaker (Larimichthys crocea, MSLYC) after steaming, baking, frying, and deep frying was investigated. The raw fish was dominated by fishy notes but after cooking, the aroma became dominated by fatty notes. Nine volatiles, including hexanal, nonanal, (E, Z)-2, 6-nonadienal, (E, E)-2, 4-decadienal, 1-octen-3-ol, linalool, ethyl hexanoate, acetic acid and anethole, were identified as key odor-active compounds using GC-MS, OAV, and omission tests analyses. Changes in the concentrations of key odor-active compounds were mainly due to evaporation, oxidation of linolenic acids, and thermal catalyzed reactions. Interestingly, anethole was the key odor-active compound, providing new insight into the underlying reactions of cooked fish aroma.