RESUMEN
OBJECTIVE: To assess the efficacy of Phyllanthus emblica extract in alleviating halitosis and reducing the inflammatory response to halitosis-related bacteria. METHODOLOGY: This investigation, using Phyllanthus emblica fruit extract (PE), involved four aspects. First, we evaluated the effect on growth and aggregation of halitosis-related bacteria, including Fusobacterium nucleatum, Porphyromonas gingivalis, and Solobacterium moorei, using a microdilution assay and scanning electron microscopy. Second, volatile sulfur compound (VSC) levels were measured on individuals with halitosis in randomized short-term (26 participants) and double-blind randomized long-term trials (18 participants in each group) after rinsing with PE for 3, 6, and 12 h, and 28 days. Third, we analyzed pro-inflammatory cytokine expression in TR146 cells using quantitative real-time PCR and enzyme-linked immunosorbent assays. Lastly, we assessed pro-inflammatory cytokine secretion and Toll-like receptor (TLR) 2 mRNA expression via the same experimental methods in a three-dimensional oral mucosal epithelial model (3D OMEM). RESULTS: PE extract dose-dependently inhibited the growth of F. nucleatum (50% inhibition concentration [IC50]=0.079%), P. gingivalis (IC50=0.65%), and S. moorei (IC50=0.07%) and effectively prevented bacterial aggregation. Furthermore, VSC contents decreased significantly at 3, 6, and 12 h after rinsing with 5% PE compared with those in the control. Long-term use of mouthwash containing 5% PE for 28 days led to a significant decrease in VSC contents. PE attenuated the F. nucleatum- or P. gingivalis-stimulated mRNA expression and protein release of interleukin (IL)-6 and IL-8 in TR146 cells. It also suppressed IL-8 and prostaglandin E2 secretion and TLR2 mRNA expression in F. nucleatum-induced OMEMs. CONCLUSION: Our findings support the use of PE in oral care products to alleviate halitosis and it may reduce inflammation.
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Citocinas , Ensayo de Inmunoadsorción Enzimática , Fusobacterium nucleatum , Halitosis , Microscopía Electrónica de Rastreo , Phyllanthus emblica , Extractos Vegetales , Porphyromonas gingivalis , Reacción en Cadena en Tiempo Real de la Polimerasa , Phyllanthus emblica/química , Halitosis/tratamiento farmacológico , Halitosis/microbiología , Humanos , Extractos Vegetales/farmacología , Método Doble Ciego , Fusobacterium nucleatum/efectos de los fármacos , Porphyromonas gingivalis/efectos de los fármacos , Femenino , Factores de Tiempo , Masculino , Resultado del Tratamiento , Adulto , Adulto Joven , Receptor Toll-Like 2/efectos de los fármacos , Frutas/química , Estadísticas no Paramétricas , Mucosa Bucal/efectos de los fármacos , Mucosa Bucal/microbiología , Análisis de Varianza , Compuestos de Azufre/farmacología , Compuestos de Azufre/análisisRESUMEN
Trace palladium in synthetic materials can be rapidly and inexpensively semiquantified by a catalysis-based fluorometric method that converts resorufin allyl ether to resorufin. However, whether sulfur compounds would interfere with this method has not been systematically studied. Herein, we show that although thiourea in solution interferes with quantification, sulfide, thiol, and thiocarbamate do not. The fluorometric method can also detect palladium bound to sulfur-based scavenger resin and outperform inductively coupled plasma mass spectrometry for detecting trace palladium in ibuprofen.
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Fluorometría , Ibuprofeno , Paladio , Paladio/química , Ibuprofeno/química , Ibuprofeno/análisis , Catálisis , Fluorometría/métodos , Estructura Molecular , Compuestos de Azufre/química , Compuestos de Azufre/análisisRESUMEN
Periodontosis is the most common clinical disease in adult dogs, which is mainly caused by plaque accumulation and seriously endangers the oral health of dogs and even cause kidney, myocardial, and liver problems in severe cases. The aim of this study was to determine the clinical efficacy of dental chew (Cature Brushing Treats product) with mechanical and chemical properties in beagles. The dogs in the experimental group were fed with a dental chew twice a day after meals; The control group had no treatment. Dental plaque was evaluated on the 14th day and 29th day, respectively. The concentration of volatile sulfur compounds (VSC) in the breath and dental calculus were also evaluated on the 29th day. The results showed that there was no significant difference in the indexes of dental plaque on the 14th day. While they had significantly reduced accumulation of plaque (37.63%), calculus (37.61%), and VSC concentration (81.08%) compared to when receiving no chew on the 29th day.
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Cálculos Dentales , Placa Dental , Enfermedades de los Perros , Halitosis , Animales , Perros , Halitosis/veterinaria , Halitosis/prevención & control , Placa Dental/veterinaria , Placa Dental/prevención & control , Cálculos Dentales/veterinaria , Cálculos Dentales/química , Cálculos Dentales/prevención & control , Masculino , Femenino , Compuestos de Azufre/análisisRESUMEN
BACKGROUND: Chronic kidney disease (CKD) directly affects oral health. Yet data about halitosis in young CKD patients and the impact of dental prophylaxis is limited. Therefore, as part of this randomized clinical trial, halitosis in young CKD patients undergoing intensive or standard oral preventive procedures was to be explored. METHODS: Three volatile sulfur compounds (hydrogen sulfide, methyl mercaptan and dimethyl sulfide) were measured in 30 young patients with CKD (mean age 14.2 years; 16 males, 14 females). Breath samples were taken after 3 and 6 months and analyzed with selective gas chromatography (OralChroma). Tongue coating (Winkel Index) and clinical indices to determine local inflammation or oral hygiene (Papillary Bleeding Index and Quigley-Hein Index) were assessed. Within an extended anamnesis, patients and their mothers and nurses were questioned about the perceived halitosis. Corresponding quotes were noted verbatim. Patients were randomized to either intensive need-related oral health care measures (oral preventative program, OPP) or a one-stage standard prevention (treatment as usual, TAU). RESULTS: While there were no differences in volatile sulfur compound levels between TAU and OPP at the three time points of measurements (p > 0.05), there was a tendency towards a reduction in dimethyl sulfide and hydrogen sulfide of affected patients within the OPP group over time. Looking at potential differences between both groups with regard to tongue coating, significant differences were observed between baseline and 3 months after study start in the OPP group, and between baseline and 6 months after study start in the TAU group (p < 0.05). The burden of halitosis was frequently reported by patients' mothers and nurses. CONCLUSIONS: Young CKD patients regularly suffered from halitosis and dimethyl sulfide was its main source. Preventive measures mainly resulted in a reduction of tongue coating. TRIAL REGISTRATION: The German Clinical Trial Register (# DRKS00010580).
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Halitosis , Insuficiencia Renal Crónica , Humanos , Halitosis/etiología , Halitosis/prevención & control , Femenino , Masculino , Adolescente , Insuficiencia Renal Crónica/complicaciones , Pruebas Respiratorias/métodos , Niño , Higiene Bucal , Compuestos de Azufre/análisis , Cromatografía de Gases/métodos , Sulfuro de HidrógenoRESUMEN
OBJECTIVES: The purpose of this systemic review and meta-analysis was to explore the association between halitosis and periodontitis in observational studies. MATERIALS AND METHODS: A systematic search covered PubMed, Web of Science, Embase, Scopus, and Cochrane Library until August 18, 2023. Nine observational studies (585 cases, 1591 controls) were analyzed using Stata 17, with odds ratios (ORs) and 95% confidence intervals (CIs). Subgroup analyses considered halitosis assessment methods. RESULTS: The review found a positive association between halitosis and periodontitis. Significant differences were observed with organoleptic test (OR = 4.05, 95% CI: 1.76, 9.30, p < 0.01) and volatile sulfur compound readings (OR = 4.52, 95% CI: 1.89, 10.83, p < 0.01). CONCLUSIONS: A positive association was observed between halitosis and periodontitis, supported by significant differences in both organoleptic and volatile sulfur compound readings. However, conclusive findings are limited by statistical heterogeneity, emphasizing the need for additional research. CLINICAL RELEVANCE: Understanding the halitosis and periodontitis association is clinically significant, informing potential interventions for improved oral health. Further research is vital to refine understanding and guide effective clinical strategies, acknowledging the limitations in current findings.
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Halitosis , Periodontitis , Halitosis/etiología , Humanos , Periodontitis/complicaciones , Compuestos de Azufre/análisis , Estudios Observacionales como AsuntoRESUMEN
In recent years, the malodorous gases generated by sewage treatment plants have gradually received widespread attention due to their sensory stimulation and health hazards. The emission concentration, sensory evaluation and health risk assessment of volatile sulfur compounds (VSCs) were all explored in two municipal wastewater treatment plants (WWTPs) with oxidation ditch and anaerobic/oxic treatment process, respectively. The VSCs concentration showed the highest amount in the primary treatment unit in both the two WWTPs (73.3% in Plant A and 93.0% in Plant B), while the H2S took the main role in the composition of VSCs. However, H2S took a larger percentage in Plant A (84.5% â¼ 87.0%) rather than Plant B (61.2% â¼ 83.5%), which may be due to the different operating conditions and sludge properties in different treatment process. Besides, H2S also gained the first rank in the sensory evaluation and health risk assessment, which may cause considerable sensory irritation and health risk to workers and surrounding residents. Furthermore, the influencing factor analyses of VSCs emission showed that the temperature of water and air, ORP of sludge made the greatest effect on VSCs release. This study provides theoretical and data support for the research of VSCs emission control in WWTPs.
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Compuestos de Azufre , Eliminación de Residuos Líquidos , Aguas Residuales , Medición de Riesgo , Aguas Residuales/química , Compuestos de Azufre/análisis , Contaminantes Atmosféricos/análisis , Monitoreo del Ambiente/métodos , Aguas del Alcantarillado , HumanosRESUMEN
Present work reported a novel nanozyme g-C3N4@Cu, N-CDs with excellent peroxidase-like activity obtained by loading Cu and N co-doped carbon dots on g-C3N4 (graphitic carbon nitride). g-C3N4@Cu, N-CDs can catalyze H2O2 to generate hydroxyl radical â¢OH, which oxidizes o-phenylenediamine to 2,3-diaminophenazine, which emits orange fluorescence under ultraviolet light irradiation. The experimental results confirmed that 1,4-benzenedithiol (BDT) could inhibit the peroxidase-like activity of g-C3N4@Cu, N-CDs. Based the principle above, a colorimetric-fluorescence dual-mode sensor for rapidly sensing of BDT was creatively constructed with assisting of a smartphone. The sensor showed excellent linearity over ranges of 0.75-132 µM and 0.33-60.0 µM with detection limits of 0.32 µM and 0.25 µM for colorimetric and fluorescence detection, respectively. Moreover, a smartphone-assisted colorimetric array sensor was constructed to distinguish six sulfur-containing compounds according to the difference in the degree of inhibition of nanozyme activity by different sulfur-containing compounds. The array sensor could distinguish sulfur-containing compounds at low concentration as low as 0.4 µM. The results validated that the designed sensor was a convenient and fast platform, which could be utilized as a reliably portable tool for the efficient and accurate detection of BDT and the discrimination of multiple sulfur compounds in real water samples.
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Colorimetría , Cobre , Teléfono Inteligente , Sulfuros , Colorimetría/métodos , Cobre/química , Sulfuros/química , Compuestos de Cadmio/química , Contaminantes Químicos del Agua/análisis , Peroxidasa/química , Peroxidasa/metabolismo , Fluorescencia , Compuestos de Azufre/análisis , Compuestos de Azufre/química , Límite de Detección , Espectrometría de Fluorescencia/métodos , Compuestos de Sulfhidrilo/química , Compuestos de Sulfhidrilo/análisis , Carbono/química , Peróxido de Hidrógeno/química , Peróxido de Hidrógeno/análisis , Grafito , Compuestos de NitrógenoRESUMEN
Developing methods for the accurate identification and analysis of sulfur-containing compounds (SCCs) is of great significance because of their essential roles in living organisms and the diagnosis of diseases. Herein, Se-doping improved oxidase-like activity of iron-based carbon material (Fe-Se/NC) was prepared and applied to construct a four-channel colorimetric sensor array for the detection and identification of SCCs (including biothiols and sulfur-containing metal salts). Fe-Se/NC can realize the chromogenic oxidation of 3,3',5,5'-tetramethylbenzidine (TMB) by activating O2 without relying on H2O2, which can be inhibited by different SCCs to diverse degrees to produce different colorimetric response changes as "fingerprints" on the sensor array. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that nine kinds of SCCs could be well discriminated. The sensor array was also applied for the detection of SCCs with a linear range of 1-50 µM and a limit of detection of 0.07-0.2 µM. Moreover, colorimetric sensor array inspired by the different levels of SCCs in real samples were used to discriminate cancer cells and food samples, demonstrating its potential application in the field of disease diagnosis and food monitoring. ENVIRONMENTAL IMPLICATIONS: In this work, a four-channel colorimetric sensor array for accurate SCCs identification and detection was successfully constructed. The colorimetric sensor array inspired by the different levels of SCCs in real samples were also used to discriminate cancer cells and food samples. Therefore, this Fe-Se/NC based sensor array is expected to be applied in the field of environmental monitoring and environment related disease diagnosis.
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Bencidinas , Carbono , Colorimetría , Hierro , Carbono/química , Hierro/química , Hierro/análisis , Colorimetría/métodos , Bencidinas/química , Humanos , Compuestos de Azufre/análisis , Compuestos de Azufre/química , Análisis de Componente Principal , Línea Celular Tumoral , Límite de Detección , Oxidación-Reducción , Oxidorreductasas , Peróxido de Hidrógeno/química , Peróxido de Hidrógeno/análisisRESUMEN
Sulfur-containing compounds are responsible for the aroma of Toona sinensis shoot (TS). In this study, vacuum-freeze-drying (VFD), microwave-drying (MD), and hot-air-drying at 100 and 40 °C (HAD100 and HAD40, respectively), were applied to dehydrate perishable TS for preservation. VFD-TS retained most aroma of fresh/raw TS after rehydration. The content of sulfur-containing compounds reached to 118.00 µg/g with leading by methyl thiirane, (E,E)/(E,Z)/(Z,Z)-bis-(1-propenyl) disulfides, and (Z)/(E)-2-mercapto-3,4-dimethyl-2,3-dihydrothiophenes accounting for 86.33 %. They were undetected in the rehydrated MD-TS and HAD100-TS, as the indigenous enzymes in TS were deactivated under their dehydration conditions. Interestingly, the sulfur-containing compounds was restored by 77.47 % after the TS was treated by gamma-glutamyl transferase (GGT). Thus, the release of sulfur-containing compounds from TS could depend on GGT reaction. It was different from alliaceous vegetables relying on alliinase reaction. The results revealed the aroma formation in TS and provided an approach to enhance the aroma of TS dried by different methods.
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Desecación , gamma-Glutamiltransferasa , Desecación/métodos , gamma-Glutamiltransferasa/metabolismo , Humanos , Odorantes/análisis , Brotes de la Planta/química , Gusto , Compuestos de Azufre/química , Compuestos de Azufre/análisis , LiofilizaciónRESUMEN
Due to the malodorous effects and health risks of volatile sulfur compounds (VSCs) emitted from wastewater treatment plants (WWTPs), odor collection devices have been extensively utilized; however, their effectiveness has rarely been tested. In the present investigation, the characteristics of VSCs released in a WWTP equipped with gas collection hoods are methodically examined by gas chromatography. The obtained results indicate that the concentration of VSCs in the ambient air can be substantially reduced, and the primary treatment unit still achieves the highest concentration of VSCs. Compared to WWTPs without odor collection devices, the concentration of H2S in this WWTP is not dominant, but its sensory effects and health risks are still not negligible. Additionally, research on the emission of VSCs from sludge reveals that the total VSCs emitted from dewatering sludge reaches the highest level. Volatile organic sulfur compounds play a dominant role in the component and sensory effects of VSCs released by sludge. This study provides both data and theoretical support for analyzing the effectiveness of odor collection devices in WWTPs, as well as reducing the source of VSCs. The findings can be effectively employed to optimize these devices and improve their performance.
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Compuestos Orgánicos Volátiles , Purificación del Agua , Compuestos de Azufre/análisis , Compuestos de Azufre/química , Aguas del Alcantarillado , Odorantes/análisis , Medición de Riesgo , Compuestos Orgánicos Volátiles/análisisRESUMEN
Oral pathogens can produce volatile sulfur compounds (VSCs), which is the main reason for halitosis and indicates the risk of periodontitis. High-sensitivity detection of exhaled VSCs is urgently desired for promoting the point-of-care testing (POCT) of halitosis and screening of periodontitis. However, current detection methods often require bulky and costly instruments, as well as professional training, making them impractical for widespread detection. Here, a structural color hydrogel for naked-eye detection of exhaled VSCs is presented. VSCs can reduce disulfide bonds within the network, leading to expansion of the hydrogel and thus change of the structural color. A linear detection range of 0-1 ppm with a detection limit of 61 ppb can be achieved, covering the typical VSC concentration in the breath of patients with periodontitis. Furthermore, visual and in situ monitoring of Porphyromonas gingivalis responsible for periodontitis can be realized. By integrating the hydrogels into a sensor array, the oral health conditions of patients with halitosis can be evaluated and distinguished, offering risk assessment of periodontitis. Combined with a smartphone capable of color analysis, POCT of VSCs can be achieved, providing an approach for the monitoring of halitosis and screening of periodontitis.
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Halitosis , Periodontitis , Humanos , Halitosis/diagnóstico , Halitosis/prevención & control , Hidrogeles , Periodontitis/diagnóstico , Porphyromonas gingivalis , Compuestos de Azufre/análisisRESUMEN
"Sulmona Red Garlic" is a well-known Italian traditional product. Bulbs, used for culinary purposes, have been largely investigated for their medicinal properties whereas aerial bulbils are usually removed as waste material. Here, for the first time, chemical composition and biological properties of the hydroalcoholic extract from aerial bulbils were investigated. Complementary information on metabolite composition were obtained using both NMR based untargeted and HPLC-DAD targeted methodologies. The NMR analysis revealed the presence of sugars, organic acids, amino acids, organosulphur compounds (methiin, alliin, allicin and cycloalliin), and other secondary metabolites. In particular, methiin and alliin were identified for the first time in the NMR spectra of aerial bulbil garlic extracts. Polyphenol content was determined by HPLC-DAD analysis: catechin, chlorogenic acid, and gallic acid turned out to be the most abundant phenolics. Hydroalcoholic extract blocked cell proliferation of colon cancer cell line HCT116 with an IC50 of 352.07 µg/mL, while it was non-toxic to myoblast cell line C2C12. In addition, it caused seedling germination reduction of two edible and herbaceous dicotyledon species, namely Cichorium intybus and C. endivia. Moreover, the same extract reduced the gene expression of TNF-α (tumor necrosis factor), HIF1-α (hypoxia-inducible factor), VEGFA (vascular endothelial growth factor), and transient receptor potential (TRP) M8 (TRPM8) indicating the ability to contrast cancer development through the angiogenic pathway. Final, in silico experiments were also carried out supporting the biological effects of organosulphur compounds, particularly alliin, which may directly interact with TRPM8. The results here reported suggest the potential use of garlic aerial bulbils often considered a waste product as a source in phytotherapeutic remedies.
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Neoplasias del Colon , Ajo , Ajo/química , Ecotipo , Factor A de Crecimiento Endotelial Vascular/genética , Extractos Vegetales/farmacología , Antioxidantes , Compuestos de Azufre/farmacología , Compuestos de Azufre/análisis , Neoplasias del Colon/patologíaRESUMEN
With this study we challenge the widely held assumption that sulphur-containing compounds in ambient air are good indicators of the presence noxious odours near waste management facilities. We analysed an extensive set of olfactometric data and data on the concentrations of hydrogen sulphide and trace sulphur compounds (TSCs) near a waste management facility in Croatia in 2021. The results show that the presence of noxious odours significantly correlates only with the concentrations of hydrogen sulphide and methyl mercaptan in ambient air but not with other measured TSCs. Thus, in addition to the measurement of pollutants in ambient air, Integrated Pollution and Prevention Control (IPPC) permits should mandate olfactometric measurements to detect and mitigate noxious odours near waste management facilities.
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Contaminantes Atmosféricos , Sulfuro de Hidrógeno , Administración de Residuos , Compuestos de Azufre/análisis , Odorantes/análisis , Odorantes/prevención & control , Sulfuro de Hidrógeno/análisis , Contaminantes Atmosféricos/efectos adversos , Azufre/análisis , Monitoreo del AmbienteRESUMEN
Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of volatiles were conducted using a selected-ion flow-tube mass spectrometer. Frying garlic significantly reduced almost all sulfur volatile compounds. Raw garlic was deodorized more than fried garlic by all of the treatments. Fat, protein and water significantly reduced the concentration of sulfur-based volatiles in garlic. At the same concentration, either fat or protein produced higher deodorization, depending on the hydrophobicity of the volatile. Whey protein, casein and their complex all caused deodorization. Increasing the pH to 7 or heating changed the structure of the proteins and decreased the deodorization of the volatiles, showing the importance of proteins for deodorization. As the quantity of fat increased, the deodorization of the volatiles also increased. Foods with higher fat or protein content can be formulated to offer a potential solution to reduce the unpleasant odor associated with garlic consumption.
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Ajo , Ajo/química , Yogur , Compuestos de Azufre/análisis , Antioxidantes , AzufreRESUMEN
Six new sesquiterpene coumarin ethers, namely turcicanol A (1), turcicanol A acetate (2), turcicanol B (3), turcica ketone (4), 11'-dehydrokaratavicinol (5), and galbanaldehyde (6), and one new sulfur-containing compound, namely turcicasulphide (7), along with thirty-two known secondary metabolites were isolated from the root of the endemic species Ferula turcica Akalin, Miski, & Tuncay through a bioassay-guided isolation approach. The structures of the new compounds were elucidated by spectroscopic analysis and comparison with the literature. Cell growth inhibition of colon cancer cell lines (COLO205 and HCT116) and kidney cancer cell lines (UO31 and A498) was used to guide isolation. Seventeen of the compounds showed significant activity against the cell lines.
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Anestésicos Generales , Antineoplásicos Fitogénicos , Antineoplásicos , Ferula , Sesquiterpenos , Ferula/química , Compuestos de Azufre/análisis , Estructura Molecular , Éteres , Antineoplásicos Fitogénicos/farmacología , Antineoplásicos/análisis , Cumarinas/química , Sesquiterpenos/química , Azufre/análisis , Raíces de Plantas/químicaRESUMEN
Long-term monitoring of volatile sulfur compounds (VSCs) released at the water-air interface from different treatment units of an anaerobic/oxic (A/O) wastewater treatment plant (WWTP) was carried out to assess the temporal and spatial emission characteristics of VSCs, to explore relationships between wastewater quality and VSC release. The VSC from non-aerated and aerated units were collected using dynamic and static chambers, respectively, and determined using gas chromatography. The VSC emission fluxes diminished in the order of primary sedimentation tank (PST) > anaerobic areas (ANA) > oxic section 1 (OX1). VSCs were not detected in the oxic section 2 (OX2), the oxic areas section 3 (OX3), and the final setting basin (FSB). Release capacities of VSCs descended in the order of summer > fall > spring > winter, with July, August, and September being the months with the highest VSC release capacities. VSC emission fluxes correlated well with wastewater temperatures, sulfate concentrations, and COD. VSC emission flux empirical equations based on wastewater temperature, sulfate concentrations, and COD were established. Based on the established VSC emission empirical equation, a control strategy to reduce the operating costs of deodorization facilities was proposed. This strategy is economically efficient and reduces the consumption of electrical energy.
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Aguas Residuales , Purificación del Agua , Compuestos de Azufre/análisis , Compuestos de Azufre/químicaRESUMEN
The adequate odorization of natural gas is critical to identify gas leaks and to reduce accidents. To ensure odorization, natural gas utility companies collect samples to be processed at core facilities or a trained human technician smells a diluted natural gas sample. In this work, we report a detection platform that addresses the lack of mobile solutions capable of providing quantitative analysis of mercaptans, a class of compounds used to odorize natural gas. Detailed description of the platform hardware and software components is provided. Designed to be portable, the platform hardware facilitates extraction of mercaptans from natural gas, separation of individual mercaptan species, and quantification of odorant concentration, with results reported at point-of-sampling. The software was developed to accommodate skilled users as well as minimally trained operators. Detection and quantification of six commonly used mercaptan compounds (ethyl mercaptan, dimethyl sulfide, n-propylmercaptan, isopropyl mercaptan, tertbutyl mercaptan, and tetrahydrothiophene) at typical odorizing concentrations of 0.1-5 ppm was performed using the device. We demonstrate the potential of this technology to ensure natural gas odorizing concentrations throughout distribution systems.
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Gas Natural , Odorantes , Humanos , Odorantes/análisis , Compuestos de Sulfhidrilo/análisis , Compuestos de Azufre/análisisRESUMEN
Flavour scalping in wine is a well-known phenomenon that is defined as the sorption of flavour compounds on wine closures. While the impact of closure type was the object of several studies, no research has addressed the impact of wine closure permeability on flavour scalping. For that purpose, the adsorption of volatile sulphur compounds (VSCs) on four micro-agglomerated wine cork closures was investigated by soaking them in model and Shiraz wines for 7 days. From a kinetic point of view, most of the VSCs were quickly scalped after 1 h of soaking, and this effect increased after 6 h until reaching a plateau. Most importantly, no significant impact of the closure on the kinetics and adsorption rates of the VSCs was found. As to the quantitative aspects, VSC sorption on closures accounted for 1% to 5% of the initial VSCs present in the wines only, meaning that the impact was negligible under oenological conditions.
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Compuestos Orgánicos Volátiles , Vino , Compuestos de Azufre/análisis , Vino/análisis , Adsorción , Gusto , Permeabilidad , Compuestos Orgánicos Volátiles/análisisRESUMEN
Thermal processing (e.g., pasteurization and sterilization) is a critical step ensuring the microbial safety of our foods. Previous work from our laboratory has examined the covalent reactions occurring between proteins and a broad selection of flavor compounds under ambient storage temperatures (25-45 °C). However, similar research on reactions of flavor compounds with a protein under thermal processing conditions has not been investigated. In the current study, covalent adduct formation between ß-lactoglobulin (BLG) and 46 flavor compounds encompassing 13 different classes of functional groups was investigated under pasteurization and sterilization conditions by UPLC-ESI-QTOF-MS. BLG was chosen as a representative protein for this study because it is structurally well characterized, its molecular weight is well suited for ESI-MS analysis (18.2 kDa), and it is broadly used in the food industry. Schiff base, aza-Michael addition, and disulfide linkages were the main types of covalent interactions occurring across the reactive samples. Among them, isothiocyanates, aldehydes, and thiol-containing compounds were generally very reactive. Increasing the severity of the thermal treatment [high-temperature-short-time (HTST) pasteurization, in-container pasteurization (IC), and ultra-high-temperature (UHT) sterilization conditions] accelerated the reactions of BLG with flavor compounds, which revealed reactivity of three flavor compounds not previously observed to react at room temperature (eugenol, 4-vinyl phenol, and 3-nonen-2-one). Ketones [other than 2-hydroxy-3-methyl-2-cyclopenten-1-one (cyclotene), diketones, and unsaturated ketones], alcohols, acids, alkenes (terpenes), esters, lactones, 3-acetylpyridine, methyl anthranilate, vanillin, 2-methylthiophene, and dimethyl sulfone did not show measurable reactivity with BLG under the thermal processing conditions examined. An overall view of the data shows that the HTST heat treatment (72 °C for 15 s) had the least effect on the extent of reaction while in-container pasteurization conditions (63 °C for 30 min) produced a similar extent of reaction as the UHT (130 °C 30 s) heat treatment. These varying extents of adductation are in reasonable accord with what one might expect, given that the rates of most classes of chemical reactions occurring near ambient temperature increase by a factor of 2-4 for each increase of 10 K in temperature. Unfortunately, our methodology did not permit us to obtain meaningful data using the most aggressive standard sterilization thermal conditions (110 °C for 30 min) because extensive aggregation/coagulation removed essentially all of the BLG protein from the reaction mixtures prior to MS analysis.
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Leche , Pasteurización , Animales , Leche/química , Lactoglobulinas/análisis , Esterilización , Calor , Compuestos de Azufre/análisis , CetonasRESUMEN
The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their consumer acceptability. Here, we developed an integrated hardware and software approach for aroma analysis of roasted food based on simultaneous analysis with three complementary detectors. Following the standard procedure of aroma headspace sampling and separation using solid-phase microextraction-gas chromatography, the column flow was split into three channels for the following detectors for the selective detection of nitrogen and sulfur (N/S)-containing compounds: an electron ionization-mass spectrometry for identification through a library search, a nitrogen-phosphorous detector, and a flame-photometric detector (FPD)/pulsed-FPD. Integration of results from the different types of detectors was achieved using a software tool, called AromaMS, developed in-house for data processing. As stipulated by the user, AromaMS performed either non-targeted screening for all volatile organic compounds (VOCs) or selective screening for N/S-containing VOCs that play a major role in the aroma experience. User-defined parameters for library matching and the retention index were applied to further eliminate false identifications. This new approach was successfully applied for comparative analysis of roasted meat and PBMS samples.