Characterization of perceptual interactions among aroma compounds found in Rose damascena and Angelica dahurica root essential oil with threshold, S-curve, σ-τ plot and molecular docking.

The study investigated the perceptual interaction between two types of Rose damascena essential oil and two types of Angelica dahurica root essential oil. Using gas chromatography-olfactometer (GC-O) and gas chromatography-mass spectrometer (GC-MS), 24 and 25 aromatic compounds in Rose damascena essential oil and Angelica dahurica root essential oil were identified and quantified, respectively. Based on flavor dilution (FD) values and odor activity values (OAVs), 10 important aroma compounds in Rose damascena essential oil and 6 in Angelica dahurica root essential oil were identified.

Comparative analysis of the differences in volatile organic components of three lavender essential oils in Ili region using sensory evaluation, GC-IMS and GC-MS techniques.

Lavender (Lavandula angustifolia Mill.) is a widely utilized aromatic plant, with the economic value of its essential oil (EO) largely dependent on its aroma. This study investigated the differences in volatile organic compounds (VOCs) within the EOs of three species of lavender (H70-1, French blue, Taikong blue) in Ili region from 2019 to 2023 with the combination of sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS).

The Therapeutic Potential of (Lour.) Prain Essential Oil in Alzheimer's Disease: EEG Signal Analysis In Vivo, SH-SY5Y Cell Model In Vitro, and Network Pharmacology.

Alzheimer's disease (AD) is a neurodegenerative disorder that is projected by the WHO to affect over 100 million people by 2050. Clinically, AD patients undergoing long-term antipsychotic treatment often experience severe anxiety or depression in later stages. Furthermore, early-stage AD manifests with weakened α waves in the brain, progressing to diminished α and β waves in late-stage disease, reflecting changes in emotional states and disease progression.

Predicting minty compounds binary mixtures' pleasantness by odor intensity in aqueous solutions.

The aroma of mint is well-liked by the public, and key flavor odorants in mint aroma had been found, but how these molecules interact and form a satisfying odor remains a challenge. Quality, intensity, and pleasantness are our most basic perceptions of aromas; both intensity and pleasantness can be quantified. However, compared to intensity, research on pleasantness was lacking.

Antimicrobial, antioxidant, anti-inflammatory, and cytotoxic activities of Cordyceps militaris spent substrate.

Cordyceps militaris is a medicinal mushroom and has been extensively used as a traditional medicine in East Asia. After the chrysalis seeds are matured and harvested, the spent substrate of C. militaris still contains active ingredients but is usually discarded as waste.

Structural Characterization of a Hua Tuber Polysaccharide and Its Contribution to Moisture Retention and Moisture-Proofing of Porous Carbohydrate Material.

Porous carbohydrate materials such as tobacco shreds readily absorb moisture and become damp during processing, storage, and consumption (smoking). Traditional humectants have the ability of moisture retention but moisture-proofing is poor. Hua polysaccharide (PCP 85-1-1) was separated by fractional precipitation and was purified by anion exchange and gel permeation chromatography.

Preparation and characterization of the dimethyl sulfide-β-cyclodextrin inclusion complex.

Dimethyl sulfide has been widely used in flavors and can also be used as a solvent and catalyst. However, dimethyl sulfide is volatile, and its lasting power is weak. Furthermore, dimethyl sulfide is insoluble in water and is unstable in some cases.

Fabrication and characterization of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex.

Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of all flavor chemicals by volume, is used widely in many industries. However, ethyl acetate is not too stable and can be slowly decomposed by moisture.

Effects of Surface Functional Groups on the Adhesion of SiO Nanospheres to Bio-Based Materials.

The interactions between nanoparticles and materials must be considered when preparing functional materials. Although researchers have studied the interactions between nanoparticles and inorganic materials, little attention has been paid to those between nanoparticles and bio-based protein materials, like leather. In this study, organically modified silica nanospheres (SiO nanospheres) loaded with rose fragrance were prepared using (3-aminopropyl) triethoxysilane (APTES), (3-mercaptopropyl) triethoxysilane (MPTES), or 3-(2, 3-epoxypropyloxy) propyl triethoxysilane (GPTES) using the sol-gel method.

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose.

Although esters were important odorants in light aroma-type liquor, it was still puzzling that sensory interaction between esters made the odor quality of light aroma-type liquor outstanding. The aim of the paper was to investigate perceptual interaction among esters. The odor thresholds of eighteen esters and 35 binary mixture were determined by a three-alternative forced-choice procedure.

Creation and imitation of a milk flavour.

Flavour plays a crucial role in food and is the most important aspect of milk. Milk has a pleasant smell and milk flavour can be used in several products. However, how to recreate milk flavour has rarely been reported.

Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule.

Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials.

Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in cherry wines.

A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass spectrometry (GC-MS). Four parameters (e.g.

Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.

Flavor plays an important role and has been widely used in foods. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the flavor. Kinetic and thermodynamic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests.

Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.

Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash gas chromatographic electronic nose system. Eighty-six aroma compounds were identified, including 5 acids, 34 esters, 10 alcohols, 9 aldehydes, 4 ketones, 4 phenols, and 10 nitrous and sulfuric compounds. To investigate possible correlation between aroma compounds identified by GC-MS and sensory attributes, multivariate ANOVA-PLSR (APLSR) was performed.

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology.

This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth.

Pyrolysis characteristics of bean dregs and in situ visualization of pyrolysis transformation.

Biomass is an important renewable and sustainable source of energy. Waste products from biomass are considered as attractive feedstocks for the production of fuel. This work deals with the pyrolysis of bean dregs, a biomass waste from soybean processing industry.

Management of acquired bronchobiliary fistula: A systematic literature review of 68 cases published in 30 years.

Aim: To outline the appropriate diagnostic methods and therapeutic options for acquired bronchobiliary fistula (BBF).

Methods: Literature searches were performed in Medline, EMBASE, PHMC and LWW (January 1980-August 2010) using the following keywords: biliobronchial fistula, bronchobiliary fistula, broncho-biliary fistula, biliary-bronchial fistula, tracheobiliary fistula, hepatobronchial fistula, bronchopleural fistula, and biliptysis. Further articles were identified through cross-referencing.

Raman spectra of amino acids and their aqueous solutions.

Amino acids are the basic "building blocks" that combine to form proteins and play an important physiological role in all life-forms. Amino acids can be used as models for the examination of the importance of intermolecular bonding in life processes. Raman spectra serve to obtain information regarding molecular conformation, giving valuable insights into the topology of more complex molecules (peptides and proteins).

Kinetics of amino acid production from bean dregs by hydrolysis in sub-critical water.

Amino acids play an important physiological role in all life-forms and can be recovered from bean dregs waste using sub-critical water hydrolysis. This work deals with the hydrolysis kinetics of bean dregs. Kinetics was conducted in a temperature range of 200-240°C using a 300-ml stainless steel batch reactor.