Novel eco-friendly methodology to determine polycyclic aromatic hydrocarbons in polyurethane foam for air monitoring: Application to spatial and temporal distribution survey.

This study aimed at developing a new method for the extraction of polycyclic aromatic hydrocarbons (PAHs) in polyurethane foam (PUF). In the field of PAH monitoring, passive samplers using PUF disks are widely used. However, current extraction methods are time and solvent consuming.

Phages Shape Microbial Dynamics and Metabolism of a Model Community Mimicking Cider, a Fermented Beverage.

Model microbial communities are often studied to better understand interactions and fluxes during fermentation processes. However, models that take into account the potential impact of bacteriophages (phages), which are recognized as drivers of microbial communities, are scarce, especially in fermented foods. This study aimed at investigating the behavior of a cider model microbial community, which was subjected to disturbance in the presence or absence of phages and at two different temperatures (25 °C and 15 °C).

Air Mapping of Polycyclic Aromatic Hydrocarbons and Their Uptake by Crops in the Urban Area of Nice, France.

Urban gardening is becoming increasingly popular. Air pollution, which is a major concern in cities might, however, threaten food safety and thus must be assessed. Health risks arise particularly from toxic persistent organic pollutants such as Polycyclic Aromatic Hydrocarbons (PAHs) which are formed by incomplete combustion.

Impact of biomass combustion on occurrence and distribution of aromatic hydrocarbons in apples.

Forest fires and biomass burning are known to generate aromatic hydrocarbons via incomplete combustions, due to high moisture, insufficient temperature, and oxygen content. These emission sources are particularly concerning because generated smokes cannot be treated and aromatic hydrocarbons can deposit on plant foods.The aim of this work was to study the potential deposition and absorption of monocyclic and polycyclic aromatic hydrocarbons in plant after exposure to smokes generated by burning wood.

Oxy-PAHs: occurrence in the environment and potential genotoxic/mutagenic risk assessment for human health.

Structurally modified polycyclic aromatic hydrocarbons (PAHs) such as nitrated PAHs (nitro-PAHs) and oxygenated PAHs (oxy-PAHs) can be incriminated in the total toxicity of polycyclic aromatic compounds (PACs) fraction in the environment. Compared to nitro-PAHs, oxy-PAHs have been poorly studied. Oxy-PAHs covers compounds with different moieties such as polycyclic aromatic ketones (PAKs) and polycyclic aromatic quinones (PAQs).

Polycyclic aromatic hydrocarbons in fruits and vegetables: Origin, analysis, and occurrence.

Feed intake, for non-smokers, is the first route of contamination to polycyclic aromatic hydrocarbons (PAHs), which are potentially toxic compounds via ingestion. Investigations are focused on the presence of PAHs in fruits and vegetables. Transfer of PAHs can occur from air and soil during cultivation.

Impact of carbon source and variable nitrogen conditions on bacterial biosynthesis of polyhydroxyalkanoates: evidence of an atypical metabolism in Bacillus megaterium DSM 509.

Twenty bacterial strains were examined on their ability to produce polyhydroxyalkanoates (PHA) from different carbon sources under rich and depleted nitrogen conditions. Preliminary experiments with glucose as sole carbon source allowed to select PHA producing bacteria using FTIR spectroscopy. They were further tested with eight additional carbon substrates including organic, fatty acids or sugars.

Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders.

Different Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider strains were studied for their ability to produce volatile phenols in synthetic medium. All strains were able to produce 4-ethylcatechol (4-EC), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from caffeic, p-coumaric and ferulic acids, respectively. Interestingly, D.

Screening of representative cider yeasts and bacteria for volatile phenol-production ability.

Representative cider microorganisms (47 yeast strains and 16 bacterial strains) were studied for their ability to produce volatile phenols in a synthetic medium simulating cider conditions and supplemented with the necessary precursors. The various strains were tested for cinnamoyl esterase activity and only Lactobacillus collinoides were able to hydrolyse chlorogenic acid. Phenolic acid decarboxylase (PAD) activities were observed for 6 yeasts and 4 bacterial species allowing them to produce vinylphenols from hydroxycinnamic acids.

Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA.

A total of 207 volatile compounds were identified in extracts of four French labeled brandies: Armagnac, Cognac, Calvados, and Mirabelle. Relative levels of all components were determined using GC-MS after integration of a selected peak of the mass spectrum of each. Each type of brandy could be clearly discriminated using PLS-DA statistical analyses based on these levels.

Influence of growth phase and geographic origin on the essential oil composition of Pituranthos chloranthus from Tunisia.

The chemical compositions of the essential oils of Pituranthos chloranthus harvested at the vegetative, flower budding, flowering and fruiting stages from three distinct geographical areas of Tunisia were investigated using GC-FID and GC-MS. One hundred and fifty compounds were identified in which alpha-pinene, beta-pinene, alpha-phellandrene, beta-myrcene, beta-phellandrene, p-cymene, 8-methyldecanal, exo-2-hydroxycineole acetate and carvacrol could reach more than 10% of the total amount. However, this composition varied with respect to both the geographical area and the season.

A comparative evaluation of mutagenic, antimutagenic, radical scavenging and antibacterial activities of essential oils of Pituranthos chloranthus (Coss. et Dur.).

The Salmonella typhimurium/microsome assay is a widely used bacterial genotoxicity assay to test potential carcinogens. The aim of this work was to evaluate the mutagenic and antimutagenic activities with and without the addition of an extrinsic metabolic activation system of essential oils obtained from an aerial part of Pituranthos chloranthus harvested from different stations in Tunisia. The oils showed no mutagenicity when tested with S.

Comparative study of Cyperus rotundus essential oil by a modified GC/MS analysis method. Evaluation of its antioxidant, cytotoxic, and apoptotic effects.

Gas chromatography coupled with mass spectrometry (GC/MS), using both electron impact (EI) and chemical ionization (CI) detection modes on apolar and polar stationary phases, led to the determination of the volatile composition of the essential oil obtained from tubers of Cyperus rotundus (Cyperaceae). In this study, more than 33 compounds were identified and then compared with the results obtained in our previous work. Cyperene, alpha-cyperone, isolongifolen-5-one, rotundene, and cyperorotundene were the principal compounds comprising 62% of the oil.

Gas chromatographic quantification of aliphatic aldehydes in freshly distilled Calvados and Cognac using 3-methylbenzothiazolin-2-one hydrazone as derivative agent.

A new precise and sensitive method was used for the quantification of aliphatic aldehydes from C5 to C11 in highly ethanolic beverages such as freshly distilled spirits. Carbonyl compounds were derivatized using 3-methylbenzothiazolin-2-one hydrazone (MBTH) and then separated and detected by gas chromatography-mass spectrometry (GC-MS). Selective mass spectrometric detection of molecular ions of derivatives was performed to obtain a good sensibility (0.

Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation.

This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography-olfactometry. Among the 150 volatile compounds identified by gas chromatography-mass spectrometry analysis, only 34 are mainly responsible for the odors detected in the spirits.

Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.

Gas chromatography coupled with mass spectrometry (GC-MS) using both electron impact and chemical ionization detection modes led to the determination of the volatile composition of two samples of freshly distilled Cognac and two samples of freshly distilled Calvados. A total of 169 volatile compounds were directly identified in dichloromethane extracts obtained by liquid-liquid extraction. Trace compounds present in both spirits were characterized with the help of preparative separations.

Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.

Eight samples of freshly distilled Calvados were extracted using pentane. Gas chromatography with either a mass spectrometer or flame ionization detector was used to determine the volatile compounds composition of the extracts. More than 120 molecules were identified in Calvados and then correlated with results obtained by olfactometric analysis in our earlier work [Guichard, H.

Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.

Eight freshly distilled samples of Calvados, a fermented and distilled apple juice, were analyzed by sensory evaluation and direct injection GC to determine the composition of higher alcohols, esters, and aldehydes. The composition determined by direct injection was tentatively related to sensory descriptors. Esters have a probable maximum level around 500 g/hl of pure alcohol (PA).