Cigars, treasured for their rich aromatic profiles, occupy a notable segment in the global consumer market. The objective of this study was to characterize the volatile aroma compounds that shape the flavor profiles of six distinct varieties of Great Wall cigars, contributing to the understanding of cigar aroma analysis. Utilizing HS-GC-IMS and sensory evaluation, the study discerned the aroma profiles of GJ No. 6 (GJ), Animal from the Chinese zodiac (SX), Range Rover No. 3 Classic (JD), Miracle 132 (QJ), Sheng Shi No. 5 (SS), and Red 132 (HS) cigars. The analysis uncovered a spectrum of characteristic aromas, including tobacco, creaminess, cocoa, leather, baking, herbaceous, leathery, woodsy, and fruity notes. A total of 88 compounds were identified, categorized into 11 chemical classes, with their quantities varying among the cigars in a descending order of QJ, JD, GJ, SS, HS, and SX. 24 compounds, such as 2-heptanone, n-butanol, 2,6-dimethylpyrazine and 2-furfuryl methyl sulfide were considered as key differential components. The volatile components were effectively differentiated using principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and cluster analysis, revealing correlations between sensory attributes, key components, and electronic nose (E-nose). This research introduces a novel method for analyzing volatile aroma components in cigars, offering insights to enhance cigar quality and to foster the development of new products with unique aroma profiles.

The formation of rice aroma is a complex process that is influenced by genetic and environmental factors. More than 500 fragrance compounds have been documented in fragrant rice, among which 2-AP dominates the aroma of rice. This paper introduced the identification of OsBadh2 in the biosynthesis of 2-AP in rice. Then, non-enzymatic and enzymatic pathways of the 2-AP biosynthesis have been comprehensively investigated. In detail, 2-AP biosynthesis-associated enzyme, such as OsBADH2, OsP5CS, OsGAD, OsGAPDH, OsProDH, OsOAT, OsODC and OsDAO, have been summarized, while MG and fatty acids are also implicated in modulating the biosynthesis of 2-AP by providing the acetyl groups. Moreover, extensive collections of traditional fragrant rice varieties have been collated, together with the OsBadh2 haplotypes of 312 fragrant rice germplasm in China. And finally, genetic engineering of OsBadh2 and other genes in the 2-AP biosynthesis to develop fragrant rice are discussed.

Selection of fruits with enhanced health benefits and superior flavor is an important aspect of peach breeding. Understanding the genetic interplay between appearance and flavor chemicals remains a major challenge. We identify the most important volatiles contributing to consumer preferences for peach, thus establishing priorities for improving flavor quality. We quantify volatiles of a peach population consisting of 184 accessions and demonstrate major reductions in the important flavor volatiles linalool and Z-3-hexenyl acetate in red-fleshed accessions. We identify 474 functional gene regulatory networks (GRNs), among which GRN05 plays a crucial role in controlling both red flesh and volatile content through the NAM/ATAF1/2/CUC (NAC) transcription factor PpBL. Overexpressing PpBL results in reduced expression of PpNAC1, a positive regulator for Z-3-hexenyl acetate and linalool synthesis. Additionally, we identify haplotypes for three tandem PpAATs that are significantly correlated with reduced gene expression and ester content. We develop genetic resources for improvement of fruit quality.

Sprouting of stored oilseeds due to improper storage can lead to quality defects of cold-pressed oils obtained from them. This study aimed to evaluate the effect of seed sprouting on volatile organic compounds (VOCs), aroma-active compounds, and the content of nonvolatile metabolites in cold-pressed false flax oil obtained from sprouted seeds. In this study, 88 unique VOCs were detected in sprouted oils, whereas only 42 were found in the control oils. The control oils were characterized by a higher abundance of alcohols, while all other groups of compounds were associated with sprouted seeds. The formation of many VOCs was reflected in changes in the nonvolatile precursors. Fifteen aroma-active compounds were identified in sprouted oil, with five compounds playing a significant role (FD ≥ 128) in aroma formation. The presented approach allowed identification of differences caused by seed sprouting, resulting in oils with a much stronger aroma and a richer profile of VOCs due to intensive metabolic changes. The origin of many VOCs can be explained by alterations in the content of nonvolatile metabolites.

There is a growing interest in various types of kiwifruits, such as the \"yellow\" kiwifruit (Actinidia chinensis var. chinensis) and the \"baby\" kiwifruit of Actinidia arguta. These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but they nevertheless have a shorter shelf life, resulting in economic losses. This study aims to chemically characterize kiwifruit juices from SunGold and baby kiwifruit varieties (Hortgem Rua and Hortgem Tahi) to improve knowledge and explore the suitability of these products for producing low-alcohol beverages using non-Saccharomyces strains, with the purpose of reducing waste and generating value-added processing. Total soluble solids, acidity, hardness, dry matter, total phenolic content, and antioxidant capacity were used as indicators of fruit quality. Chemical characterization of fresh kiwifruit juices revealed distinct profiles among varieties, with SunGold juice exhibiting higher sugar content and acidity. Citric acid was the predominant organic acid, while, as expected, tartaric was not detected. Kiwifruit juice fermentations by T. delbrueckii UMY196 were always completed regardless of the type of juice used, producing beverages with ethanol content ranging from 6.46 to 8.85% (v/v). The analysis of volatile organic compounds highlighted the presence of several molecules, contributing to aroma profiles with relevant differences among the three kiwifruit-based drinks. In particular, the total concentration of esters in the beverages reached 8.2 mg/L, 9.2 mg/L, and 8.6 mg/L in the Tahi, Rua, and SunGold beverages, respectively. The qualitative and quantitative profiles of the kiwifruit drinks revealed a pronounced perception of acidity and fruity traits, with significant differences observed by Principal Component Analysis (PCA) in aroma descriptors among the proposed beverages. The possibility of using unsold, overripe, or waste fruits to prepare new products with an increase in the sustainability of this supply chain is set.

Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.

Harvest and alcohol adjustment effects were evaluated for Sauvignon blanc grapes harvested at three potential alcohols (11, 13 and 15% (v/v)) by gas chromatography-mass spectrometry and descriptive analysis. Alcohol concentration was controlled for pre-fermentation by dilution or chaptalization and post-fermentation by dealcoholization. The initial experimental alcohol was treated as the control and the dealcoholized wine the treatment. Wine treatments sharing the same alcohol target and harvest date as the dealcoholized wine were designated as the negative control. All aroma compounds measured increased because of higher ethanol or declined because of dealcoholization. Similar aroma concentrations were observed to be a factor of alcohol concentration, apart from volatile thiols which were influenced by harvest. Statistical analysis of sensory and aroma compounds showed a corresponding relationship between low versus high alcohol wines. Dealcoholization appears to be an effective tool for altering wine aroma and winemaking style with comparable aroma loss to pre-fermentation adjustment.

Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts Torulaspora delbrueckii or (and) Hanseniaspora uvarum in combination with Saccharomyces cerevisiae (EC1118 or VL3) on the aromatic compounds and sensory quality of Sauvignon blanc wines. The growth of yeast groups in the alcoholic fermentation process was tracked using fluorescence in situ hybridization. The presence of non-Saccharomyces yeast notably impacted the distribution of S. cerevisiae and was related to the species of yeast. The co-fermentation of H. uvarum and S. cerevisiae improved the content of total esters, especially acetate esters. Simultaneous inoculation of T. delbrueckii or (and) H. uvarum significantly increased the content of total terpenes, especially linalool. Similar results were found for some higher alcohols and organic acids. Sensory evaluation showed that the wines mixed fermentation with H. uvarum had significantly tropical fruit aroma characteristics. Citrus and mineral notes, typical aroma characteristics of Sauvignon blanc wine, were enhanced by mixed fermentation strategies with T. delbrueckii or (and) H. uvarum and different S. cerevisiae. Hence, co-fermentation by T. delbrueckii or H. uvarum combined with S. cerevisiae could significantly improve the sensory quality of Sauvignon blanc wine.

Olfactory disorders is one of the first symptoms of diseases from various departments of medicine (otorhinolaryngology, psychology, neurology, etc.). Based on international clinical recommendations, olfactory tests are the gold standard for the diagnosis of olfactory disorders. There are many different psychophysical tests: UPSIT (USA, Pennsylvania), Sniffin\' Sticks test (Germany), BAST-24 (Spain), etc. Currently, there is an acute shortage of olfactory tests available for clinical practice In Russia. This problem is related to the fact that there are no olfactory tests registered as medical devices on the territory of the Russian Federation. Also, a significant limitation is the unrecognizability of odors by the population of our country, which include foreign analogues (licorice, anise, turpentine, etc.).
OBJECTIVE: To develop and validate the national olfactory test on healthy volunteers.
METHODS: The development and validation of the olfactory test included several stages. First, the development of an olfactory test was carried out, the selection of aromas to assess the threshold and identification ability of olfaction. 25 dilutions of n-butanol were used for the assessment of the threshold olfactory ability. For the stage of assessing the identification ability of the sense of smell, in our previous study, an assessment of the recognition of odor names in the territory of the Russian Federation was carried out. A total of 3.000 people from 8 federal districts of the Russian Federation were interviewed. During the development of the test, 20 names of flavors with the highest rating were used. By the 8th, the selection of monocomponent substances was carried out. Commercially available certified food and perfume flavorings have been used for fragrances whose equivalent in the test cannot be a monocomponent substance. A group of 25 healthy volunteers selected a flavor or a monocomponent for each of the 20 positions. To carry out the identification stage of testing, a booklet was developed with answer options for each fragrance, including 80 images associated with the smell. A methodology for conducting diagnostics has been created. Next, the validation of the developed olfactory test was carried out on 150 healthy volunteers. The study included an assessment of the threshold and identification ability of the sense of smell using the developed test and conducting a comparative analysis with a set of flavors and descriptors corresponding to the Sniffin\' Sticks test.
RESULTS: The developed test includes: 2 panels - panel 1 to assess the threshold ability of smell, panel 2 to assess the identification ability of smell, a booklet with 80 images and captions to them. The norms of threshold and identification olfactory abilities were also determined in the developed test. The domestic test was validated against the relative foreign Sniffin\' Sticks test. Spearman\'s correlation between the accuracy values of the domestic test (17-20; 85.00-100.00%) and the values of the foreign test (11-16; 68.75-100.00%) did not reveal statistically significant differences (rs=0.065, p=0.432), which confirms the equally effective assessment of olfactory ability by the domestic olfactory test in comparison with its foreign counterpart.
CONCLUSIONS: In this work, a methodology for the use of Russian olfactory test was developed and validated on healthy volunteers. The features of the developed test are an assessment of the threshold and identification ability of smell, an adapted set of odors for the Russian population, the use of paper blotters when applying flavor and visual images of descriptors. Despite the wide variety of psychophysical tests, this problem requires further study and comparative analysis of olfactory tests available In Russia and foreign analogues in order to obtain a universal and effective diagnostic method for the populations of our country.
This work was supported by the Russian Foundation for Basic Research (Project No. 24-25-00415).
Нарушение обоняния является одним из первых симптомов заболеваний из различных областей медицины (оториноларингология, психология, неврология и др.). По данным международных клинических рекомендаций, обонятельные тесты признаны «золотым стандартом» диагностики нарушений обоняния. Предложено большое количество различных психофизических тестов. К ним относятся UPSIT (США), Sniffin’ Sticks test (Германия), BAST-24 (Испания) и др. В настоящее время определяется острая нехватка обонятельных тестов, доступных для клинической практики в России. Данная проблема связана с тем, что на территории Российской Федерации отсутствуют зарегистрированные в качестве медицинских изделий обонятельные тесты. Существенным ограничением является неузнаваемость населением нашей страны запахов, которые включают в себя зарубежные аналоги (лакрица, анис, скипидар и др.).
UNASSIGNED: Разработать отечественный обонятельный тест и провести его валидизацию на здоровых добровольцах.
UNASSIGNED: Разработка и валидизация обонятельного теста включали в себя несколько этапов. Сначала разработан обонятельный тест, выполнен подбор ароматов для оценки пороговой и идентификационной способности обоняния. Для этапа оценки пороговой способности обоняния использованы 25 разведений n-бутанола. Для этапа оценки идентификационной способности обоняния в нашем предыдущем исследовании проведена оценка узнаваемости наименований запахов на территории Российской Федерации. Всего опрошены 3000 человек из 8 федеральных округов Российской Федерации. При разработке теста использованы названия 20 ароматов с наибольшим рейтингом. К 8 из них осуществлен подбор монокомпонентных веществ. Для ароматов, эквивалентом которых в тесте не может служить монокомпонентное вещество, использованы коммерчески доступные сертифицированные пищевые и парфюмерные ароматизаторы. Здоровыми добровольцами группы исследования, включавшей 25 человек, осуществлен выбор ароматизатора либо монокомпонента для каждой из 20 позиций. Для проведения этапа идентификации тестирования разработан буклет с вариантами ответа к каждому аромату, включающий 80 изображений, ассоциирующихся с конкретным запахом. Создана методология проведения диагностики. Далее проведена валидизация разработанного обонятельного теста на 150 здоровых добровольцах. Исследование включало оценку пороговой и идентификационной способности обоняния с использованием разработанного теста и проведение сравнительного анализа с набором ароматизаторов и дескрипторов, соответствующих тесту Sniffin’ Sticks.
UNASSIGNED: Разработанный тест включает в себя две панели (панель 1 для оценки пороговой способности обоняния, панель 2 для оценки идентификационной способности обоняния), буклет с 80 изображениями и подписями к ним. Определены нормы пороговой и идентификационной способностей обоняния в разработанном тесте. Отечественный тест валидизирован относительного зарубежного теста Sniffin’ Sticks. Корреляция Спирмена между значениями точности отечественного теста (17—20; 85,00—100,00%) и зарубежного теста (11—16; 68,75—100,00%) не показала статистически значимых различий (rs=0,065, p=0,432), что подтверждает неменьшую эффективность оценки обонятельной способности отечественным обонятельным тестом по сравнению с зарубежным аналогом.
UNASSIGNED: Разработана и валидизирована на здоровых добровольцах методика применения отечественного обонятельного теста. Особенностями разработанного теста являются оценка пороговой и идентификационной способности обоняния, адаптированный набор запахов для населения России, использование бумажных блоттеров при нанесении ароматизатора и визуальных изображений дескрипторов. Ввиду большого разнообразия психофизических тестов необходимы дальнейшее изучение данной проблемы и сравнительный анализ применяемых на территории России обонятельных тестов и зарубежных аналогов для получения универсального и эффективного способа диагностики расстройств обоняния.

Melon fruit flavor is one of the most valuable traits for consumers. Aroma, formed by volatile organic compounds (VOCs), is a major component of flavor but has been neglected in breeding programs because of its complex regulation. Although the genetic regulation of VOCs biosynthesis is not fully understood, several advances have been recently achieved. VOCs originate from the degradation of fatty acids, aminoacids and terpenes, and the role of newly described enzymes, transcription factors and putative regulators is here discussed. Furthermore, ethylene plays a key role in fruit aroma production in melon, triggering the conversion of green-flavored aldehydes into fruity-flavored esters. A current challenge is to understand the ethylene-independent regulation of VOCs formation. Environmental conditions and human processing can also shape the melon volatile profile, and future research should focus on studying the effect of climate change in aroma formation.