Given their widespread and prolific annual development in the St. Lawrence River (SLR), macrophytes (i.e. submerged aquatic plants) represent large surface areas for biofilm growth and potentially important sites for associated production of taste and odour (T&O) compounds. We therefore evaluated the importance of submerged macrophytes and their associated biofilms for production of T&O compounds, 2-methylisoborneol (MIB) and geosmin (GM), compared with biofilms from adjacent rocks. We also tested the hypothesis that production of these compounds would differ between macrophyte species, based on the premise that they are not inert substrates but directly influence the communities that colonise their surfaces. Samples collected from transects across the SLR between Kingston and Cornwall, ON were dominated by the flat-bladed Vallisneria spp., and the leafed Myriophyllum spicatum, Elodea canadensis, Chara spp., Potamgeton spp., and Ceratophyllum spp. Overall, MIB and GM levels in biofilms ranged widely between samples. Expressed per g dry weight of biofilm, median levels from macrophyte were 50 (range 1-5000) ng MIB g(-1) and 10 (<1 to 580) ng GM g(-1) compared with 50 (range 5-970) ng MIB g(-1) and 160 (1-1600) ng GM g(-1) from rocks. Based on non-parametric statistical analysis, levels of GM were higher on a g dry weight basis in biofilms from rocks than macrophytes (P = 0.02), but MIB levels were similar (P = 0.94). However, when normalised for differences in substrate surface area (i.e. ng cm(-2)), levels of both MIB and GM were higher in biofilms from rocks than from macrophytes (P < 0.01). There were no discernable differences in MIB and GM concentrations from biofilms of different macrophytes based on either g dry weight sample or surface area (P > 0.05). Overlying water (OLW) concentrations ranged between 2-45 ng L(-1) for MIB and 5-30 ng L(-1) for GM and were not correlated with levels in adjacent biofilms. However, OLW concentrations peaked in shallow, low energy embayments consistent with enhanced production and release of MIB and GM in nearshore areas. The results support our previous work showing the importance of biofilms on various surfaces (rocks, macrophytes and zebra mussels) for MIB and GM production in the SLR, but suggest that inert surfaces like rocks are more productive sites per unit surface area than macrophytes.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.2166/wst.2007.157 | DOI Listing |
Anal Methods
January 2025
College of Life Sciences, Linyi University, Linyi 276000, China.
Wasabi is a type of sauce made from the plant horseradish. During its production and storage, gas production sometimes occurs, which leads to changes in the flavor quality of wasabi. In this study, an electronic nose, electronic tongue, headspace-gas chromatography-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry combined with multivariate statistical analysis were used to compare the differences in odor, taste and volatile components between normal and gas-producing wasabi.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Traditionally fermented sufu is popular because of its flavor, abundance of nutrients, and long shelf life. However, traditional sufu is difficult to produce via industrial processes because of dominant microorganism attenuation during fermentation. Herein, specific protease-producing strains were isolated from traditional sufu.
View Article and Find Full Text PDFHeliyon
January 2025
Department of Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran.
Essential oils application as natural preservatives is challenging owning to low solubility and stability to harsh conditions, while incorporation of essential oils into nanoemulsion systems can effectively improve these issues. Therefore, the nanoemulsion of () and cardamom essential oils were fabricated through self-emulsification technique and evaluated their size, ζ-potential, antioxidative and antibacterial activities. The effect of double nanomulsion on the textural and sensorial properties of Mortadella sausage was also examined under chilling temperature (4 °C).
View Article and Find Full Text PDFMolecules
January 2025
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China.
Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT.
View Article and Find Full Text PDFFoods
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!