BACKGROUND: Volatile organic compounds (VOCs) in breath serve as a source of biomarkers for medical conditions relevant to warfighter health including Corona Virus Disease and other potential biological threats. Electronic noses are integrated arrays of gas sensors that are cost-effective and miniaturized devices that rapidly respond to VOCs in exhaled breath. The current study seeks to qualify healthy breath baselines of exhaled VOC profiles through analysis using a commercialized array of metal oxide (MOX) sensors.
METHODS: Subjects were recruited/consented through word of mouth and using posters. For each sample, breath was analyzed using an array of MOX sensors with parameters that were previously established. Data were also collected using a lifestyle questionnaire and from a blood test to assess markers of general health. Sensor data were processed using a feature extraction algorithm, which were analyzed through statistical approaches to identify correlations with confounding factors. Reproducibility was also assessed through relative standard deviation values of sensor features within a single subject and between different volunteers.
RESULTS: A total of 164 breath samples were collected from different individuals, and 10 of these volunteers provided an additional 9 samples over 6 months for the longitudinal study. First, data from different subjects were analyzed, and the trends of the 17 extracted features were elucidated. This revealed not only a high degree of correlation between sensors within the array but also between some of the features extracted within a single sensor. This helped guide the removal of multicollinear features for multivariate statistical analyses. No correlations were identified between sensor features and confounding factors of interest (age, body mass index, smoking, and sex) after P-value adjustment, indicating that these variables have an insignificant impact on the observed sensor signal. Finally, the longitudinal replicates were analyzed, and reproducibility assessment showed that the variability between subjects was significantly higher than within replicates of a single volunteer (P-value = .002). Multivariate analyses within the longitudinal data displayed that subjects could not be distinguished from one another, indicating that there may be a universal healthy breath baseline that is not specific to particular individuals.
CONCLUSIONS: The current study sought to qualify healthy baselines of VOCs in exhaled breath using a MOX sensor array that can be leveraged in the future to detect medical conditions relevant to warfighter health. For example, the results of the study will be useful, as the healthy breath VOC data from the sensor array can be cross-referenced in future studies aiming to use the device to distinguish disease states. Ultimately, the sensors may be integrated into a portable breathalyzer or current military gear to increase warfighter readiness through rapid and noninvasive health monitoring.

The flavor stability of tea beverages during storage has long been a concern. The study aimed to explore the flavor stability of Longjing green tea beverage using accelerated heat treatment trials, addressing the shortage of lengthy storage trials. Sensory evaluations revealed changes in bitterness, umami, overall harmonization, astringency, and ripeness as treatment duration increased. Accompanied by a decrease in L-values, ΔE and an increase in a and b-values. Seventeen non-volatile metabolites and three volatile metabolites were identified differential among samples by metabolomics, with subsequent correlation analysis indicating associations between sensory attributes and specific metabolites. Umami was linked to epigallocatechin 3,5-digallate and alpha-D-glucopyranose, astringency was correlated with ellagic acid and 1-ethyl-1H-pyrrole. Ripeness showed associations with ellagic acid, 6,7-dihydroxycoumarin, heptanal, and benzaldehyde, and overall harmonization was linked to 6,7-dihydroxycoumarin, β-myrcene, α-terpineol, and heptanal. A series of verification tests confirmed the feasibility of accelerated heat treatment trials to replace traditional storage trials. These results offer valuable insights into unraveling the complex relationship between sensory and chemical profiles of green tea beverages.

Traditional cocoa bean fermentation is a spontaneous process and can result in heterogeneous sensory quality. For this reason, yeast-integrated starter cultures may be an option for creating consistent organoleptic profiles. This study proposes the mixture of Hanseniaspora opuntiae and Kluyveromyces marxianus (from non-cocoa fermentation) as starter culture candidates. The microorganisms and volatile compounds were analyzed during the cocoa fermentation process, and the most abundant were correlated with predominant microorganisms. Results showed that Kluyveromyces marxianus, isolated from mezcal fermentation, was identified as the dominant yeast by high-throughput DNA sequencing. A total of 63 volatile compounds identified by HS-SPME-GC-MS were correlated with the more abundant bacteria and yeast using Principal Component Analysis and Agglomerative Hierarchical Clustering. This study demonstrates that yeasts from other fermentative processes can be used as starter cultures in cocoa fermentation and lead to the formation of more aromatic esters, decrease the acetic acid content.

BACKGROUND: Due to the increasing presence of insecticide resistance across cereal aphid populations, new aphid management strategies, including the engineering of host resistance to aphids into commercial wheat varieties, are required. Previous studies have identified ancestor wheat, Triticum monococcum accessions MDR045 and MDR049, with resistance against the grain aphid, Sitobion avenae. To test the hypothesis that resistance can be accounted for by antixenosis (reduced attractiveness of host plants) via the release of repellent volatile organic compounds (VOCs), we explored the response of S. avenae to MDR045 and MDR049 following S. avenae herbivory, using behaviour and electrophysiology experiments.
RESULTS: In four-arm olfactometry assays, alate S. avenae showed aphid density-dependent reduced preference to VOC extracts from T. monococcum MDR045 and MDR049. By contrast, alate S. avenae showed aphid density-dependent increased preference to extracts from aphid-susceptible hexaploid wheat, Triticum aestivum var. Solstice and T. monococcum MDR037. Coupled gas chromatography-electroantennography (GC-EAG), using the antennae of alate S. avenae, located 24 electrophysiologically active compounds across all tested accessions. Synthetic blends created from 21 identified EAG-active compounds confirmed bioactivity of corresponding VOC extracts in four-arm olfactometry assays against alate S. avenae.
CONCLUSIONS: Our data suggest that resistance of T. monococcum MDR045 and MDR049 to S. avenae can be at least partially accounted for by antixenosis through antennal perception of specific repellent VOC blends induced by S. avenae feeding behaviour. © 2024 The Author(s). Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Tanacetum vulgare L., tansy, is a perennial plant with highly variable terpenoid composition, with mono- and sesquiterpenoids being the most abundant. The high diversity of terpenoids plays an important role in mediating ecological interactions. However, the distribution of terpenoids in different tissues and inducibility of terpenoids in these tissues via biotic stress are poorly understood. We investigated changes in terpenoid profiles and concentrations in different organs following treatment of roots with pipecolic acid (Pip), a non-proteinogenic amino acid that triggers defence responses leading to induce systemic resistance (SAR) in plants. Tansy leaves and midribs contained mainly monoterpenoids, while coarse and fine roots contained mainly sesquiterpenoids. Rhizomes contained terpenoid profiles of both midribs and roots but also unique compounds. Treatment with Pip led to an increase in concentrations of mono- and sesquiterpenoids in all tissues except rhizomes. However, significantly more sesquiterpenoids was formed in root tissues in response to Pip treatment, compared to shoots. The metabolic atlas for terpenoids presented here shows that there is exceptionally strong differentiation of terpenoid patterns and terpenoid content in different tissues of tansy. This, together with differential inducibility by Pip, suggests that the chemical diversity of terpenoids may play an important role in tansy ecological interactions and defence against biotic stressors that feed on below- and aboveground organs.

Secondhand vaping exposure is an emerging public health concern that remains understudied. In this study, saliva and exhaled emissions from ENDS users (secondhand) and non-ENDS users (baseline) were collected, firsthand emissions were generated using an automated ENDS aerosol generation system programmed to simulate puffing topography profiles collected from ENDS users. Particulate concentrations and sizes along with volatile organic compounds were characterized. We revealed puffing topography metrics as potential mediators of firsthand and secondhand particle and chemical exposures, as well as metabolic and respiratory health outcomes. Particle deposition modeling revealed that while secondhand emissions displayed smaller deposited mass, total and pulmonary particle deposition fractions were higher than firsthand deposition levels, possibly due to smaller secondhand emission particle diameters. Lastly, untargeted metabolomic profiling of salivary biomarkers of lung injury due to firsthand ENDS exposures revealed potential early indicators of respiratory distress that may also be relevant in bystanders exposed to secondhand vaping scenarios. By leveraging system toxicology, we identified 10 metabolites, including leukotriene D4, that could potentially serve as biomarkers for ENDS use, exposure estimation, and the prediction of vaping-related disease. This study highlights characterization of vaping behavior is an important exposure component in advancing our understanding of potential health effects in ENDS users and bystanders.

Mechanized production of Jiangxiangxing Baijiu (JB) stands as a pivotal trend in today\'s Baijiu industry. This study, employing high-throughput sequencing and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, comprehensively analyzed the micro ecology, physicochemical factors, and volatile components during pit fermentation, comparing traditional fermentation Zaopei (TZP) and mechanized fermentation Zaopei (MZP). According to the research findings, the dominant microorganisms in the fermentation process of ZP comprise Lactobacillus, Monascus, Issatchenkia, and Zygosaccharomyces. In addition, functional microorganisms like Zygosaccharomyces, Monascus, Issatchenkia, Leiothecium, Candida, Pichia, and others exhibited differences on day 0 and throughout the fermentation process. These differences are attributed to the effects of distinct fermentation environment and physicochemical factors. Furthermore, comprehensive analysis detected 87 volatile compounds in TZP and MZP, with 56 showing significant differences, primarily including alcohols, aldehydes, ketones, acids, esters, and aromatics. Additionally, fermentation can be classified into two phases based on ethanol and volatile compounds production: the initial phase (0-12 days, P1) primarily focuses on alcohols production, while the subsequent phase (12-30 days, P2) concentrates on volatile compounds generation. The subsequent correlation analysis indicates that variations in volatile compounds primarily arise from shifts in microbial composition, with notable differences observed in fungi, specifically Monascus, Zygosaccharomyces, and Issatchenkia, which drive the disparities in volatile compounds. This study provides an important theoretical basis and practical guidance for the realization of mechanized high-quality production of JB.

This research aims to assess the effect of amino acids as lipid antioxidants in reducing the formation of volatile aldehydes in frying oil. Methionine, histidine, and glycine at concentrations of 2.5, 5, and 10 mM were added to high oleic sunflower oil (HOSO) to investigate their effects on the distribution and formation of saturated, monounsaturated, and polyunsaturated volatile aldehydes. The results showed that the proportion of saturated volatile aldehydes was greater than that of unsaturated ones; Methionine exhibited the best inhibitory effect, after 12 h of frying, 10 mM methionine reduced the content of saturated volatile aldehydes by 24.21 %, monounsaturated by 52.4 %, and polyunsaturated by 54.73 % compared to the control. Methionine\'s sulfur-containing side chain was also proven to have strong antioxidant activity. Combined with the results of this study, this can also provide insights for using amino acids as lipid antioxidants.

The volatile profiles of Brussels sprouts and leek, as affected by pretreatment combined with frozen storage were analyzed in the present work. The data revealed that, notwithstanding the effect upon pretreatment seemed to be major compared to the effect upon frozen storage, the latter was existent. Pretreatment yielded volatile compounds that could be associated with (bio)chemical reaction pathways in both vegetables. For frozen storage at -20 °C, the effect for leek appeared to be the largest for the blanched and raw samples, possibly due to a substantial amount of substrates present when frozen storage was initiated in this sample compared to the other samples. Those substrates were apparently more prone to be affected upon frozen storage. For Brussels sprouts, this observation was less outspoken. Remarkably, the abundance of markers in pretreated Brussels sprouts seemed to show a decreasing linear trend towards the end of the frozen storage period at -20 °C. As industrial relevant conditions were considered and compared, the insights gained in this study might be relevant to implement on industrial level.

Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a \'gastronomic\' tool to sensorially characterize and valorize cooked meat.