DETERMINATION OF SENSORY OIL-WATER PARTITION COEFFICIENTS OF SINGLE AROMA COMPOUNDS COMBINING PANELIST FREE INTENSITY RATING AND THEORETICAL MODELING OF ODOR INTENSITY

Using an intensity rating with no external calibration, experiments were designed to measure the sensory oil-water partition coefficients of four aroma molecules (benzaldehyde, ethyl butyrate, linalool and acetophenone) as the ratios of concentration producing stimuli of equivalent intensities. Flavored water and oil phases were successively assessed for odor intensity by 24 panelists who were given total freedom regarding scaling strategy. Each session combined five concentration levels of three out of the four studied aromas in a solvent (water or oil). A predominant concentration effect was found for each aroma in both solvents and concentration dependencies of perceived intensity above water and oil were similar. Experimental data were modeled with Fechner, Stevens and Hill equations. Combining results above water and oil solutions to feed a common model led to the evaluation of an overall sensory oil-water partition coefficient for each aroma compound. All three models produced similar partition coefficient values for each aroma that were lower than the related instrumental partition coefficients. Biases previously detected when external calibration had been used were reduced in a large proportion while suggested enhancement of odor intensity by water vapor could not be excluded.     

Evidence of canister contamination causing false positive detections in vapor intrusion investigation results

ABSTRACT

We have utilized the California GeoTracker database to evaluate field duplicate variability and the significance of sample contamination for groundwater and vapor samples collected from contaminated sites in California. Vapor duplicates are more variable than water duplicates with median percent difference in concentration of 25% compared to 7% for water samples. In addition, large differences in concentration were more common in vapor duplicates. For vapor analyte pairs, 20% of pairs had a percent difference in concentration of >300% while, for groundwater analyte pairs, only 3% had a percent difference of >300%. Contamination of samples during collection or analysis is also more significant for vapor samples. For water samples, sample contamination appears unlikely to result in false positive exceedances of drinking water standards; however, for vapor samples, sample contamination may result in false positive exceedances of indoor air screening values. For vapor samples, the use of reusable canisters and flow controllers is likely an important source of sample contamination.     

Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation

This study investigates the recovery of a wine-must aroma profile, formed by Saccharomyces cerevisiae during a muscatel wine-must fermentation, using organophilic pervaporation. Experiments were carried out along two independent, but organoleptically similar, fermentations. The wine-must samples and the aroma concentrates obtained were characterized organoleptically by a sensory panel and analytically with regard to eight major wine-must components: four alcohols; three esters; and one monoterpenic compound. Pervaporation performance was studied under fermentation conditions, and the permeate concentration, partial fluxes, and enrichment of the respective compounds were determined. The muscatel wine-must aroma profile was recovered purely and faithful to its origin between wine-must densities of 1075 and 1055 g L. At the beginning of the fermentation, too few aromas were present in the must for recovery. Toward the end of the fermentation, high ethanol concentrations in the wine-must caused a dramatic enrichment of two esters in the permeate, whereas other components investigated seemed unaffected. This shift resulted in an unbalanced aroma. In conclusion, it was shown that organophilic pervaporation can be highly suitable for the continuous recovery of very complex and delicate aromatic profiles produced during microbial fermentation. Copyright 1999 John Wiley & Sons, Inc.     

Effectiveness of aroma on work efficiency: lavender aroma during recesses prevents deterioration of work performance

The present study investigated whether exposure to aromas during recess periods affects work performance. Subjects comprised 36 healthy male students (mean age, 24.2 +/- 2.2 years) who were randomly divided into three groups: (1) control group, not exposed to aroma during recesses; (2) jasmine group, exposed to jasmine aroma during recesses; and (3) lavender group, exposed to lavender aroma during recesses. All participants completed five work sessions performing a task requiring concentration on a computer monitor, with each session lasting 60 min. Recess periods of 30 min were provided between each session. To clarify the time at which work concentration was lowest, work performance for the control group was analyzed. Concentration was lowest in the afternoon period, where afternoon drowsiness is strongest. Comparison of the three groups for this time period indicated significantly higher concentration levels for the lavender group than for the control group. No such effect was noted for the jasmine group. Although lavender is a sedative-type aroma, use during recess periods after accumulation of fatigue seems to prevent deterioration of performance in subsequent work sessions.     

Evaluation of the key odorants of foods by dilution experiments, aroma models and omission.

The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants (aroma models) which have been prepared on the basis of analytical data. The model that matches the original aroma is the starting material for omission experiments which are performed to establish the odorants that actually contribute to the aroma. These experiments are discussed in detail for the aromas of two wine varieties, three olive oils of different provenance, French fries, boiled beef and coffee. The results indicate that odorants with higher odour activity values (OAV, the ratio of the concentration to the odour threshold) are frequently essential for the aroma. However, there are exceptions where odorants with high OAVs are suppressed in the aroma and compounds with lower OAVs are important contributors. These findings are discussed in the light of model experiments which have been reported in the literature to obtain an insight into the perceptual interactions of odorants in mixtures.     

Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce

In order to clarify the aroma characteristics of raw soy sauce (RS), the application of gas chromatography?olfactometry analysis to the aroma concentrate from a RS revealed 76 aroma peaks, of which 25 peaks showed fruit-like aromas. Furthermore, the head space aromatic compounds of RS were analyzed with 32 peaks detected. Ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate were detected with higher flavor dilution factor (FD factor) than other aroma compounds by aroma extract dilution analysis. Quantitative analysis suggested that these compounds were common in all RS samples tested in this study, and were present at higher concentrations than their perception thresholds. The concentrations and the FD factors of these compounds were significantly decreased during the heating of the RS. Fruitiness is one of the key aroma characteristics of RS and the ethyl esters identified in this study are the key components contributing to this distinct aroma.     

利用电子鼻评价桃果实香气

为了明确不同桃品种资源果实香气差异,对桃果实香气评价和品质改良提供参考,本研究利用电子鼻系统对桃品种资源果实整果香气进行测定和区分.通过PEN 3.5电子鼻系统采集74份不同品种资源桃果实芳香成分并得到了不同传感器的响应值,采用主成分(PCA)、线性判别法(LDA)和负荷加载(LO)方法分析数据.LO分析结果显示,硫化...     

Influence of interactions on water and aroma permeabilities of ι-carrageenan–oleic acid–beeswax films used for flavour encapsulation

The objective of this work is to investigate the water and aroma barrier properties of films obtained from ι-carrageenan containing glycerol and lipids mixtures of oleic acid (OA) and beeswax (BW) used for encapsulation of active compounds. Water vapor permeability (WVP) is greatly influenced by lipid composition, encapsulated aroma compound and also relative humidity. WVP decreases when films contain encapsulated aroma compound but increases when the moisture content in the films increases. When oleic acid was the main compound of lipid phase, the plasticizing effect of water revealed through water permeability is less marked. The results of ethyl acetate, ethyl butyrate, ethyl hexanoate, 2-hexanone, 1-hexanol and cis-3-hexenol permeabilities reveal that physicochemical interactions between aroma compounds-hydrocolloid and aroma compound-lipid induce structural changes and modify their permeability. This work gives evidence of the ability of ι-carrageenan–OA–BW films to protect encapsulated aroma compound and its influence in barrier properties.     

Potential application of Pistia stratiotes for the phytoremediation of mesotrione and its degradation products from water

Abstract

The aim of the present work is to estimate remediation potential of Pistia stratiotes, its ability to uptake mesotrione (MES) - one of the most frequently used herbicides, and its main degradation products: 2-amino-4-methylsulfonyl benzoic acid (AMBA) and 4-methylsulfonyl-2-nitrobenzoic acid (MNBA). This research focuses on model experiments performed under laboratory conditions. The results show that Pistia stratiotes can uptake up to 75% of degradation products from 1?L of surface water samples polluted with 0.4?µg/L of each analyte during 7?days without significant phytotoxic effect. Under the same experimental conditions, the effectiveness of mesotrione sorption is in the range of 42–58%. The phytotoxicity of this compound is higher in comparison to its degradation products (decrease of chlorophyll concentration in plant tissues exposed to MES 27–32% vs 4–13% in case of exposition to AMBA and MNBA). The adequate nutrition of the plants is crucial to their well-being and thus the sorption of pollutants.     

Analysis of sevoflurane degradation products in vapor phase samples

Sevoflurane degradation products were measured by GC-flame ionization detection in vapor phase samples using manual and automated injection methods. Sample handling techniques allowed the transfer and storage of samples for up to 72 h. Compound A, fluoromethyl 2,2-difluoro-1-(trifuloromethyl)vinyl ether, was the major vapor phase degradation product formed in simulated clinical conditions. Recoveries of 4–32 ppm (v/v) compound A concentrations using the manual method were in the range of 88–117% (n = 12, mean = 102%, R.S.D. = 9%).     

Comparative study of commercial 4-methylumbelliferyl-beta-D-glucuronide preparations with the Standard Methods membrane filtration fecal coliform test for the detection of Escherichia coli in water samples.

The performance capabilities of two commercial 4-methylumbelliferyl-beta-D-glucuronide preparations were evaluated for the detection of Escherichia coli from water samples. Eighty-three water samples were collected from a treated water reservoir, and 32 samples were collected from untreated surface water. There was a statistically significant difference between the two commercial preparations compared with the Standard Methods membrane filtration fecal coliform (MFC) method for the detection of E. coli from treated water samples. However, there was no difference between the two methods and the MFC test for E. coli detection from the untreated surface water samples. The disagreement between the two commercial products and the MFC method was primarily due to the occurrence of false-negative results with the two commercial products. The data indicate that the occurrence of false-negative samples could be attributed to impaired substrate specificity and sensitivity of the two tests for E. coli detection. There was no apparent relationship between the occurrence of false-negative results and heterotrophic plate counts in samples.     

Comparative study of commercial 4-methylumbelliferyl-beta-D-glucuronide preparations with the Standard Methods membrane filtration fecal coliform test for the detection of Escherichia coli in water samples.

The performance capabilities of two commercial 4-methylumbelliferyl-beta-D-glucuronide preparations were evaluated for the detection of Escherichia coli from water samples. Eighty-three water samples were collected from a treated water reservoir, and 32 samples were collected from untreated surface water. There was a statistically significant difference between the two commercial preparations compared with the Standard Methods membrane filtration fecal coliform (MFC) method for the detection of E. coli from treated water samples. However, there was no difference between the two methods and the MFC test for E. coli detection from the untreated surface water samples. The disagreement between the two commercial products and the MFC method was primarily due to the occurrence of false-negative results with the two commercial products. The data indicate that the occurrence of false-negative samples could be attributed to impaired substrate specificity and sensitivity of the two tests for E. coli detection. There was no apparent relationship between the occurrence of false-negative results and heterotrophic plate counts in samples.     

AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS1

Aroma properties of twenty-three branched-chain, odd-numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4-ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4-position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8-carbon chain structures. Cheese-like aromas were associated with the shorter branched-chain fatty acids.     

Newly isolated microorganisms with potential application in biotechnology

Nowadays, food, cosmetic, environmental and pharmaceutical fields are searching for alternative processes to obtain their major products in a more sustainable way. This fact is related to the increasing demand from the consumer market for natural products to substitute synthetic additives. Industrial biotechnology appears as a promising area for this purpose; however, the success of its application is highly dependent of the availability of a suitable microorganism. To overcome this drawback, the isolation of microorganisms from diverse sources, including fermented food, adverse environments, contaminated samples or agro-industrial wastes is an important approach that can provide a more adaptable strain able to be used as biocatalyst and that exhibit resistance to industrial conditions and high yields/productivities in biotechnological production of natural compounds. The aim of this review is to provide a solid set of information on the state of the art of isolation and screening studies for obtaining novel biocatalysts able to produce natural compounds, focusing in aromas, biosurfactants, polysaccharides and microbial oils.     

Salmonella species isolated from animal feed in Iraq.

Of 700 animal feed samples, 32 (4.5%) harbored Salmonella. The highest percentage of contamination was found in sheep feed and local protein. A total of 17 Salmonella serotypes were identified. The most frequent serotypes were Salmonella meleagridis. S. bornum, S. montevideo, and S. drypool. S. bornum was isolated for the first time in Iraq and from both local feed and its ingredients. The common somatic group found was that of Salmonella group C; then came groups E, G, B, and D. Three serotypes (S. enteritidis, S. california, and S. muenchen) seemed to form a link of infection among feed, food, patients, and carriers.     

Salmonella species isolated from animal feed in Iraq.

Of 700 animal feed samples, 32 (4.5%) harbored Salmonella. The highest percentage of contamination was found in sheep feed and local protein. A total of 17 Salmonella serotypes were identified. The most frequent serotypes were Salmonella meleagridis. S. bornum, S. montevideo, and S. drypool. S. bornum was isolated for the first time in Iraq and from both local feed and its ingredients. The common somatic group found was that of Salmonella group C; then came groups E, G, B, and D. Three serotypes (S. enteritidis, S. california, and S. muenchen) seemed to form a link of infection among feed, food, patients, and carriers.     

A screen-printed, amperometric biosensor array incorporated into a novel automated system for the simultaneous determination of organophosphate pesticides

Organophosphate pesticides present serious risks to human and environmental health. A rapid reliable, economical and portable analytical system will be of great benefit in the detection and prevention of contamination. A biosensor array based on six acetylcholinesterase enzymes for use in a novel automated instrument incorporating a neural network program is described. Electrochemical analysis was carried out using chronoamperometry and the measurement was taken 10s after applying a potential of 0 V vs. Ag/AgCl. The total analysis time for the complete assay was less than 6 min. The array was used to produce calibration data with six organophosphate pesticides (OPs) in the concentration range of 10(-5) M to 10(-9) M to train a neural network. The output of the neural network was subsequently evaluated using different sample matrices. There were no detrimental matrix effects observed from water, phosphate buffer, food or vegetable extracts. Furthermore, the sensor system was not detrimentally affected by the contents of water samples taken from each stage of the water treatment process. The biosensor system successfully identified and quantified all samples where an OP was present in water, food and vegetable extracts containing different OPs. There were no false positives or false negatives observed during the evaluation of the analytical system. The biosensor arrays and automated instrument were evaluated in situ in field experiments where the instrument was successfully applied to the analysis of a range of environmental samples. It is envisaged that the analytical system could provide a rapid detection system for the early warning of contamination in water and food.     

Dynamic genome-scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation

Fermentation employing Saccharomyces cerevisiae has produced alcoholic beverages and bread for millennia. More recently, S. cerevisiae has been used to manufacture specific metabolites for the food, pharmaceutical, and cosmetic industries. Among the most important of these metabolites are compounds associated with desirable aromas and flavors, including higher alcohols and esters. Although the physiology of yeast has been well-studied, its metabolic modulation leading to aroma production in relevant industrial scenarios such as winemaking is still unclear. Here we ask what are the underlying metabolic mechanisms that explain the conserved and varying behavior of different yeasts regarding aroma formation under enological conditions? We employed dynamic flux balance analysis (dFBA) to answer this key question using the latest genome-scale metabolic model (GEM) of S. cerevisiae. The model revealed several conserved mechanisms among wine yeasts, for example, acetate ester formation is dependent on intracellular metabolic acetyl-CoA/CoA levels, and the formation of ethyl esters facilitates the removal of toxic fatty acids from cells using CoA. Species-specific mechanisms were also found, such as a preference for the shikimate pathway leading to more 2-phenylethanol production in the Opale strain as well as strain behavior varying notably during the carbohydrate accumulation phase and carbohydrate accumulation inducing redox restrictions during a later cell growth phase for strain Uvaferm. In conclusion, our new metabolic model of yeast under enological conditions revealed key metabolic mechanisms in wine yeasts, which will aid future research strategies to optimize their behavior in industrial settings.     

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3- to 10-fold, 3.8- to 12-fold, and 2- to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling.     

A sample preparation process for LC-MS/MS analysis of total protein drug concentrations in monkey plasma samples with antibody

The determination of protein concentrations in plasma samples often provides essential information in biomedical research, clinical diagnostics, and pharmaceutical discovery and development. Binding assays such as ELISA determine meaningful free analyte concentrations by using specific antigen or antibody reagents. Concurrently, mass spectrometric technology is becoming a promising complementary method to traditional binding assays. Mass spectrometric assays generally provide measurements of the total protein analyte concentration. However, it was found that antibodies may bind strongly with the protein analyte such that total concentrations cannot be determined. Thus, a sample preparation process was developed which included a novel "denaturing" step to dissociate binding between antibodies and the protein analyte prior to solid phase extraction of plasma samples and LC-MS/MS analysis. In so doing, the total protein analyte concentrations can be obtained. This sample preparation process was further studied by LC-MS analysis with a full mass range scan. It was found that the protein of interest and other plasma peptides were pre-concentrated, while plasma albumin was depleted in the extracts. This capability of the sample preparation process could provide additional advantages in proteomic research for biomarker discovery and validation. The performance of the assay with the novel denaturing step was further evaluated. The linear dynamic range was between 100.9ng/mL and 53920.0ng/mL with a coefficient of determination (r(2)) ranging from 0.9979 and 0.9997. For LLOQ and ULOQ samples, the inter-assay CV was 12.6% and 2.7% and inter-assay mean accuracies were 103.7% and 99.5% of theoretical concentrations, respectively. For QC samples, the inter-assay CV was between 2.1% and 4.9%, and inter-assay mean accuracies were between 104.1% and 110.0% of theoretical concentrations.