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Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome.
Molecules
January 2025
Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, Spain.
This research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as "terroirs", which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemaking processes. The goal is to deepen the understanding of the relationship between the terroir and wine typicity. This study analyzed the contents based on enological parameters, the major and minor volatile compounds of the young wines produced in three wineries across two vintages, using the Pedro Ximenez white grape variety cultivated in different terroirs within the same quality zone.
View Article and Find Full Text PDFThere is increased interest in developing non-animal test systems for inhalation exposure safety assessments. However, defined methodologies are absent for predicting local respiratory effects from inhalation exposure to irritants. The current study introduces a concept for applying in vitro and in silico methods for inhalation exposure safety assessment.
View Article and Find Full Text PDFIn recent years, a global increase in allergy incidence following chemical exposure has been observed. While the process of skin sensitization is well characterized through the adverse outcome pathway (AOP) framework, the immunological mechanisms underlying respiratory sensitization remain less well understood. Respiratory sensitizers are classified as substances of very high concern (SVHC) under the European Union (EU) regulation for the registration, evaluation, authorization and restriction of chemicals (REACH), emphasizing the importance of evaluating respiratory tract sensitization as a critical hazard.
View Article and Find Full Text PDFSingle-Cell RNA-Sequencing of Zebrafish Olfactory Epithelium Identifies Odor-Responsive Candidate Olfactory Receptors.
Genes Cells
January 2025
Laboratory for Systems Molecular Ethology, RIKEN Center for Brain Science, Saitama, Japan.
Single-cell RNA-sequencing (scRNA-seq) is a powerful method to comprehensively overlook gene expression profiles of individual cells in various tissues, providing fundamental datasets for classification of cell types and further functional analyses. Here we adopted scRNA-seq analysis for the zebrafish olfactory sensory neurons which respond to water-borne odorants and pheromones to elicit various behaviors crucial for survival and species preservation. Firstly, a single-cell dissociation procedure of the zebrafish olfactory rosettes was optimized by using cold-active protease, minimizing artifactual neuronal activation.
View Article and Find Full Text PDFInsight into how fermentation might contribute to the distinctiveness of Australian coffee.
Food Chem
March 2025
School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia. Electronic address:
Article Synopsis
- The study focused on three coffee estates in New South Wales, aiming to enhance the flavor profiles of Australian coffee through different processing methods (wet fermented and non-fermented).
- Researchers analyzed 33 volatile compounds in both green and roasted coffee beans, identifying various esters, alcohols, acids, and more, while also assessing sensory characteristics like appearance and flavor.
- Findings indicated that wet fermentation improved certain desirable aromas and flavors in coffee, particularly enhancing notes associated with premium coffees, such as "black tea leaves" and "dark chocolate."
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