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Coffee capsules have become one of the most used methods to have a coffee in the last few years. In this work, coffee was prepared using a professional espresso coffee machine. We investigated the volatilome of four different polypropylene coffee capsule typologies (Biologico, Dolce, Deciso, Guatemala) with and without capsules in order to reveal the possible differences in the VOCs spectra. The volatilome of each one was singularly studied through an analysis by gas chromatography and mass spectrometry (GC–MS), checking the abundance of different VOCs in coffee extracted with and without a capsule protection and compared to its related sample. Furthermore, ANOVA and Tukey tests were applied to statistically identify and individuate the possible differences. As a result, it was found that coffee capsules, offer advantages of protecting coffee from oxidation or rancidity and, consequently extended shelf life as well as did not cause a reduction of volatile compounds intensity. Therefore, it is possible to conclude that the aroma of polypropylene coffee capsule extraction is not damaged compared to a traditional espresso.

In this study, nineOenococcus oenistrains were tested for their ability to adhere to polystyrene using mMRS and wine as culture media. Moreover, planktonic and biofilm-detached cells were investigated for their influence on malic acid degradation kinetics and aroma compound production. Three strains were able to adhere on polystyrene plates in a strain-dependent way. In particular, MALOBACT-T1 and ISO359 strains mainly grew as planktonic cells, while the ISO360 strain was found prevalent in sessile state. The strain-dependent adhesion ability was confirmed by confocal laser scanning microscopy. Planktonic and biofilm detached cells showed a different metabolism. In fact, biofilm-detached cells had a better malic acid degradation kinetic and influenced the aroma composition of resulting wines, acting on the final concentration of esters, higher alcohols, and organic acids.Oenococcus oeniin biofilm lifestyle seems to be a suitable tool to improve malolactic fermentation outcome, and to contribute to wine aroma. The industrial-scale application of this strategy should be implemented to develop novel wine styles.

Sage is an important medicinal and aromatic plant. While Salvia officinalis and S. miltiorrhiza have been widely studied, little information regarding S. dolomitica exists, although it has recently attracted attention due to its anti-plasmodial and anti-inflammatory properties. This study investigated the performance and metabolic profile of this species in response to two drought treatments (moderate or severe) relative to well-watered control plants. Changes in growth and ecophysiological traits, as well as in bioactive and volatile compounds and essential oil production were determined. Given that terpenoids are the most representative class of secondary metabolites, the gene expression of key enzymes of terpenoid biosynthesis was also investigated. Moderate drought stimulated a decline in leaf water potential, growth and stomatal conductance, as well as an increase in deyhdrin expression. Serious stress symptoms occurred only in severe drought-stressed plants, where a decline in net photosynthesis and transpiration and an increase in endogenous abscisic acid was observed. Both drought stress conditions led to modulate the expression of some genes involved in biogenic volatile organic compound and essential oil biosynthesis and metabolic profile. In particular, drought induced an increase in sesquiterpene production, a class of terpenoids that is important in the food, cosmetics, and pharmaceutical industries. Thus, controlled drought, in addition to water savings during cultivation, can be applied to improve the production of secondary metabolites in S. dolomitica.

The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus helveticus 209 (Lh209) and Lactobacillus paracasei 90 (Lp90), respectively, and (F2) the addition of L. paracasei Lp90 as adjunct culture. Four types of cheeses were made: W and M cheeses in which only Lh209 was added after its growth in whey and MRS, respectively; Wa and Ma cheeses in which both strains (Lh209 and Lp90) were added after their growth in whey and MRS, respectively. Physicochemical and microbial composition, proteolysis and profiles of organic acids and volatile compounds were analyzed. According to the methodology of the cultures preparation, W and Wa cheeses showed a higher level of secondary proteolysis and lower level of primary proteolysis (P < 0·05), lower content of citric and acetic acids and higher amount of propionic acid (P < 0·05), in comparison with M and Ma cheeses. The incorporation of Lp90 increased the secondary proteolysis (P < 0·05), decreased the citric acid (P < 0·05), and increased the propionic acid only when was added after their growth in whey (P < 0·05). Both factors significantly modified the percentages of the volatile compounds grouped in chemical families; in addition, for the half of the compounds detected, significant differences were found. Based on the obtained results, the use of Lp90 as an adjunct in hard cooked cheeses, and the preincubation of the cultures in whey are strategies to accelerate the cheese ripening and to enhance the production of some characteristic compounds of this type of cheeses, such as propan-2-one, hexan-2-one, 2- A nd 3-methyl butanal, heptan-2-ol, acetic and 3-methylbutanoic acids and 3-hydroxy butan-2-one. Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Soils harbor complex biological processes intertwined with metabolic inputs from microbes and plants. Measuring the soil metabolome can reveal active metabolic pathways, providing insight into the presence of specific organisms and ecological interactions. A subset of the metabolome is volatile; however, current soil studies rarely consider volatile organic compounds (VOCs), contributing to biases in sample processing and metabolomic analytical techniques. Therefore, we hypothesize that overall, the volatility of detected compounds measured using current metabolomic analytical techniques will be lower than undetected compounds, a reflection of missed VOCs. To illustrate this, we examined a peatland metabolomic dataset collected using three common metabolomic analytical techniques: nuclear magnetic resonance (NMR), gas chromatography-mass spectroscopy (GC-MS), and fourier-transform ion cyclotron resonance mass spectrometry (FT-ICR-MS). We mapped the compounds to three metabolic pathways (monoterpenoid biosynthesis, diterpenoid biosynthesis, and polycyclic aromatic hydrocarbon degradation), chosen for their activity in peatland ecosystems and involvement of VOCs. We estimated the volatility of the compounds by calculating relative volatility indices (RVIs), and as hypothesized, the average RVI of undetected compounds within each of our focal pathways was higher than detected compounds (p< 0.001). Moreover, higher RVI compounds were absent even in sub-pathways where lower RVI compounds were observed. Our findings suggest that typical soil metabolomic analytical techniques may overlook VOCs and leave missing links in metabolic pathways. To more completely represent the volatile fraction of the soil metabolome, we suggest that environmental scientists take into consideration these biases when designing and interpreting their data and/or add direct online measurement methods that capture the integral role of VOCs in soil systems.

Clear cell renal cell carcinoma (ccRCC) is the most common type of kidney cancer usually associated with asymptomatic development and risk of systemic progression. Hence, reliable molecular biomarkers of ccRCC are needed to provide early and minimally invasive detection. In this study, urinary volatilome profiling of patients diagnosed with ccRCC (n = 75), and cancer-free controls (n = 75), was performed to investigate the presence of a volatile signature characteristic of ccRCC. Volatile organic compounds (VOCs) in general, and more specifically volatile carbonyl compounds (VCCs), present in urine were extracted by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Supervised multivariate models showed a good discriminatory power of ccRCC patients from controls in urine. Overall, 22 volatile metabolites were found significantly altered between the two groups, including aldehydes, ketones, aromatic hydrocarbons, and terpenoids. A candidate six-biomarker panel, comprising octanal, 3-methylbutanal, benzaldehyde, 2-furaldehyde, 4-heptanone, and p-cresol, depicted the best performance for ccRCC detection with 83% sensitivity, 79% specificity, and 81% accuracy. Moreover, the ccRCC urinary volatilome signature suggested dysregulation of energy metabolism and overexpression of enzymes associated with carcinogenesis. These findings provide the molecular basis for the fine-tuning of gas-sensing materials for application in the development of a bioelectronic sensor.

Although hazelnuts are mostly consumed after toasting and mixed with other ingredients, for manufactures it is important to have efficient quality control tests on the raw product that they purchase from farmers and suppliers. This study explores the possibility to predict sensory quality of raw hazelnuts, classified according to industrial sensory evaluation, using volatilome analysis through Proton Transfer Reaction Mass Spectrometry (PTR-MS) rapid fingerprinting. Firstly, the link between volatile markers for different visual and sensory defects was investigated. Uncompliant hazelnuts showed higher concentrations for a larger number of volatile organic compounds (VOCs) than compliant samples, including some key hazelnuts odorants like 5-methyl-4-heptanone, 5-propyldihydro-2(3H)-furanone, octanal, 2,4-nonadienal and hexanal. Secondly, by mixing defective and good quality hazelnuts, the method sensitivity in recognizing defects percentage was determined. For about 13% of the detected mass peaks, the method was able to discriminate samples containing 20% of hazelnuts with unacceptable quality from good quality samples. Finally, unsupervised data clustering of VOCs fingerprints obtained with different precursor ions (H3O+, NO+ and O2+) provided a correct classification rate higher than 90% for all ions. The applied methodology is suitable to support sensory quality control programs of raw hazelnuts in confectionary industries.

PurposeMethods to assess the authenticity and traceability of wines have been extensively studied as enhancers of food quality, allowing producers to obtain market recognition and premium prices. Among analytical techniques, the volatilome profile attained by gas chromatography coupled with mass spectrometry is acquiring more and more attention by the scientific community, together with the use of chemometricsDesign/methodology/approachThe volatilome profile of three varieties of blanc wines from the Collio area (namely Ribolla Gialla, Malvasia and Friulano) between Italy and Slovenia, was determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhancing the carbonyl compounds identification with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine with the aim of identifying the autochthonous Friulano variety.FindingsA two-step chemometric approach based on an unsupervised technique (PCA) followed by a supervised one (PLS-DA) allowed to identify possible markers for discriminating the Friulano Collio variety from the others, in particular two chemical classes were identified by PCA (ketones and long chain esters). PLS-DA showed 87% accuracy in classification. A correct classification (i.e. non-Friulano Collio) of a group of wines obtained from the same grape variety but produced in an extra-Collio area was obtained as well. The results confirmed the benefits of using a derivatization step prior to volatile organic compounds analysis.Research limitations/implicationsAmong methods to assess the authenticity and traceability of wines, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine, may have a key role in conjunction with chemometrics and, in particular with principal component analysis and partial least square discriminant analysis.Practical implicationsAmong methods to assess the authenticity and traceability of Friulano wine, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-Pentafluorobenzyl)Hydroxylamine hydrochloride, may have a key role in conjunction with chemometrics.Originality/valueFew works investigated both wine traceability with a volatilome enhancer and chemometrics of the Friulano wine variety obtaining such an improvement in this wine variety discrimination.

The present research aimed to evaluate the antibacterial activity of volatile organic compounds (VOCs) produced by octocoral-associated bacteria Bacillus sp. BO53 and Pseudoalteromonas sp. GA327. The volatilome bioactivity of both bacteria species was evaluated against human pathogenic antibiotic-resistant bacteria, methicillin-resistant Staphylococcus aureus, Acinetobacter baumanni, and Pseudomonas aeruginosa. In this regard, the in vitro tests showed that Bacillus sp. BO53 VOCs inhibited the growth of P. aeruginosa and reduced the growth of S. aureus and A. baumanni. Furthermore, Pseudoalteromonas sp. GA327 strongly inhibited the growth of A. baumanni, and P. aeruginosa. VOCs were analyzed by headspace solid-phase microextraction (HS-SPME) joined to gas chromatography-mass spectrometry (GC-MS) methodology. Nineteen VOCs were identified, where 5-acetyl-2-methylpyridine, 2-butanone, and 2-nonanone were the major compounds identified on Bacillus sp. BO53 VOCs, while 1-pentanol, 2-butanone, and butyl formate were the primary volatile compounds detected in Pseudoalteromonas sp. GA327. We proposed that the observed bioactivity is mainly due to the efficient inhibitory biochemical mechanisms of alcohols and ketones upon antibiotic-resistant bacteria. This is the first report which describes the antibacterial activity of VOCs emitted by octocoral-associated bacteria.

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...]

Among typical Portuguese sausages, the cacholeira blood sausage undoubtedly represents one of the most popular preparations. To the authors' knowledge, a lack of information on both the microbiota and the volatile organic compounds (VOCs) of this blood-containing sausage emerges from the available scientific literature. This study represents the first characterization of physico-chemical, microbiological and volatile traits of Portuguese cacholeira blood sausage. To this end, ready-to-eat cacholeira blood sausages were collected from two production batches manufactured in summer (batch 1) and autumn (batch 2). Viable counts showed active microbial communities mainly composed by lactic acid bacteria, coagulase negative cocci, enterococci and eumycetes. The metataxonomic approach showed a simple bacterial composition, which was dominated by Lactobacillus sakei in both the analyzed batches (1 and 2) considered. Carnobacterium, Enterococcus, Kluyvera, Lactococcus and Serratia were found as minor genera. The mycobiota varied according to the production season. Batch 1 was dominated by Starmerella apicola, Debaryomyces hansenii and Candida tropicalis, whereas batch 2 was dominated by D. hansenii. Moreover, Aspergillus spp., Kurtzmaniella zeylanoides, Saccharomyces cerevisiae, Kurtzmaniella santamariae, Brettanomyces bruxellensis and Pichia kluyveri were detected in both the batches as minority species. Seventy-two volatile compounds were identified, including esters, phenols, terpenoids, acids, alcohols, ketones, aldehydes, lactones, furans, sulphur and nitrogen compounds. Significant differences were seen in the amount of some compounds, as a feasible consequence of differences in the raw materials, artisan production and seasonality.

Biogenic volatile organic compounds (BVOCs) are a large group of molecules involved in trophic interactions, stress response and atmospheric chemistry. Although they have been extensively studied in terrestrial ecosystems, their identity and prevalence in the marine environment remains largely unexplored. Here we characterised the volatilome of two abundant marine bacteria that were previously identified as members of the core microbiome of Symbiodiniaceae (phylum: Dinoflagellata), the photosynthetic endosymbionts of reef building corals. To determine the influence of Symbiodiniaceae exudate on their associated bacteria, we incubated isolates of Marinobacter adhaerens HP15 and Labrenzia sp. 21p with Symbiodiniaceae culture filtrate or culture medium (control) and investigated their volatilomes using GC-MS. The volatilome of Labrenzia sp. incubated in Symbiodiniaceae filtrate was significantly different and more diverse relative to the control. In contrast, the overall composition of the M. adhaerens volatilomes were consistent between treatment and control. Among the 35 compounds detected in both bacterial species, the dominant chemical functional groups were halogenated hydrocarbons, aromatic hydrocarbons and organosulfurs, some of which are known to play roles in inter-organism signalling, to act as antioxidants and as antimicrobials. This study provides new insights into the potential sources and diversity of marine BVOCs, uncovering a wide range of molecules that may play important physiological and ecological roles for these organisms, while also revealing the role of Symbiodiniaceae-associated bacteria in the emission of important atmospheric gases.

Raspberry fruit (Rubus idaeus L.) is highly appreciated by consumers for its quality characteristics and aromatic profile, determined by nearly 300 volatile organic compounds (VOCs). Although several microbes produce VOCs, their direct involvement in fruit aroma determination has been largely overlooked. In this study, the contribution of fruit-associated microbiota to fruit volatile emissions was evaluated by performing an untargeted GC–MS analysis of VOCs occurring in control (C), sterile (S) and artificially reinoculated berries (R). C and R bacterial fruit microbiomes were characterised by next generation sequencing (NGS). The treatments significantly affected the fruit volatilomes, thus confirming the role of bacteria in fruit aroma construction. In particular, aldehydes, monoterpenes, norisoprenoids, and other aroma-active compounds were significantly lower in S raspberries, and recolonisation could only partially restore the emission of terpenoid compounds. Significant correlations were found among NGS data and volatile emissions, including a positive correlation between Lactobacillus and Paenibacillus spp. and norisoprenoids, and a negative correlation between Enterobacteriaceae and monoterpenes. Several VOC-emitting bacterial taxa (including Bacillus, Lactobacillus, Methylobacterium, Paenibacillus, Pseudomonas spp.) are recurrently found in the raspberry-associated microbiome, suggesting that future applications aimed at the control of microbial colonisation may enhance fruit aroma.

[EN] In recent years, the advantageous traits of three new loquat cultivars have drawn the attention of breeders and growers. All three have spontaneously arisen from the 'Algerie' cultivar: the new 'Xirlero' cultivar is a bud mutant of 'Algeria', while 'Amadeo' and 'Raul' arose as chance seedlings. Following a non-targeted approach based on HS-SPME-GC-MS, the volatile compounds profile of the fruits from the new cultivars were obtained and compared to the original 'Algerie' cultivar. Carboxylic acids clearly dominated the volatile profile of all the loquat cultivars, but esters, aldehydes, ketones and alcohols were also predominant compounds. Interestingly when the bud mutant event did not lead to marked changes in the volatile compounds complement, pronounced changes in the volatile composition of chance seedling-generated cultivars 'Amadeo' and 'Raul' were observed. 'Amadeo' fruits showed lower levels of 2-methyl butanoic acid and much higher levels of methylhexanoate, methylbutanoate and 2-hydroxy-5-methylacetophenone. The 'Raul' cultivar also had a distinctive volatile profile characterised by high levels of C6-aldehydes, (E)-2-hexanal, 2-hexenal, (Z)-3-hexenal and hexanal, and several carotenoid-derived volatiles; e.g. 2-pentene-1,4-dione 1-(1,2,2-trimethylcyclopentyl), (S)-dihydroactinidiolide, isodurene, cis-geranyl acetone, beta-damascenone, beta-ionone, alpha-ionone and 3,4-dehydro-beta-ionone. These changes in volatiles were associated with a more intense flavour in cultivars 'Amadeo' and 'Raul', according to the sensory evaluation of the flavour intensity carried out by a semi-trained panel. A metabolomic correlation network analysis provided insights as to how volatiles, were regulated, and revealed that the compounds modified in 'Amadeo' were uncoupled from the rest of the volatilome, while the volatiles modified in 'Raul' changed according to specific groups. To conclude, this work provides a holistic view of how the loquat volatilome was affected, and this information was integrated with the physical-chemical-sensory attributes to understand the changes that occur in the new cultivars., We thank Estaban Soler from the Cooperativa Agrıícola of Callosa d'Ensarrià. Metabolite profiling was conducted at the IBMCP's Metabomics Lab

Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.

Aim of the study was to evaluate the effect of respiratory metabolism of Lactobacillus casei species on qualitative characteristics of sourdough. For this purpose, the respiration-competent strain L. casei N87, grown both in anaerobic (AN) and respiratory (RS) condition, was used as starter culture, in combination with the yeast (Y), in model wheat dough fermentation. Three mixed starter cultures were designed for dough fermentation, namely, L. casei RS + Y, L. casei AN + Y, and Y; a control sample C was produced without starter. At time zero and after 6 and 24 h of fermentation the doughs were analyzed for pH, total titratable acidity, lactic acid bacteria and yeast concentration, volatile organic compounds production by SPME-GC/MS and the changes in albumin/globulin, gliadin and glutenin fractions by SDS-PAGE. The respirative strain L. casei N87 affected significantly the characteristics of the dough showing major acidification, increased biomass, and different volatile (higher production of diacetyl, acetic acid, acetoin, ethyl acetate) and proteolytic profiles compared to the anaerobic culture L. casei N87. The findings proved the significant role for respiratory cells of L. casei N87 in the definition of acidification, aroma and proteolysis during dough fermentation suggesting a potential role in influencing flavor and structure of baked goods.

Monilinia fructicola is the most destructive pre- and postharvest pathogen in stone fruit worldwide. A great attention has been paid to plant extracts, a rich source of bioactive chemicals, for the sustainable pest control. Volatile organic compounds from plant matrices have proved important antimicrobial activity. In the present work, an analytical procedure for the characterization of the volatile profile in L. divaricata extract by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography/mass spectrometry (GC–MS) was proposed. Moreover, the biological activity of L. divaricata extract was evaluated for their contact-phase and vapor-phase effects on M. fructicola mycelial growth. In order to improve the absorption of volatile compounds, the following experimental parameters were optimized: fiber coatings, time and temperature extraction. As a result of the optimization, CAR/PDMS fibers, 30 °C and 30 min were selected for the extraction volatile compounds from L. divaricata extract. A total of 79 VOCs were identified in the extract. Among them, aromadendrene was found at highest concentration. Other bioactive volatile compounds were detected such as eugenol, carvacrol, limonene and thymoquinone. The antimicrobial activity of L. divaricata extract on M. fructicola mycelial growth was evaluated under contact- and vapor-phase conditions. L. divaricata extract showed significant antimicrobial activity on M. fructicola mycelial growth in both conditions. The results reveal that L. divaricata is a promising antifungal agent which could be used as bio-fungicide in the protection of fruits and vegetables against postharvest infections. Fil: Boiteux, Joana Jaqueline. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Monardez, Carolina Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Espino, Magdalena Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Pizzuolo, Pablo Humberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina

Recent studies provide a convincing support that the presence of cancer cells in the body leads to the alteration of volatile organic compounds (VOCs) emanating from biological samples, particularly of those closely related with tumoral tissues. Thus, a great interest emerged for the study of cancer volatilome and subsequent attempts to confirm VOCs as potential diagnostic biomarkers. The aim of this study was to determine the volatile metabolomic signature of bladder cancer (BC) cell lines and provide an in vitro proof-of-principle that VOCs emanated into the extracellular medium may discriminate BC cells from normal bladder epithelial cells. VOCs in the culture media of three BC cell lines (Scaber, J82, 5637) and one normal bladder cell line (SV-HUC-1) were extracted by headspace-solid phase microextraction and analysed by gas chromatography-mass spectrometry (HS-SPME/GC–MS). Two different pH (pH 2 and 7) were used for VOCs extraction to infer the best pH to be used in in vitro metabolomic studies. Multivariate analysis revealed a panel of volatile metabolites that discriminated cancerous from normal bladder cells, at both pHs, although a higher number of discriminative VOCs was obtained at neutral pH. Most of the altered metabolites were ketones and alkanes, which were generally increased in BC compared to normal cells, and alcohols, which were significantly decreased in BC cells. Among them, three metabolites, namely 2-pentadecanone, dodecanal and γ-dodecalactone (the latter only tentatively identified), stood out as particularly important metabolites and promising volatile biomarkers for BC detection. Furthermore, our results also showed the potential of VOCs in discriminating BC cell lines according to tumour grade and histological subtype. We demonstrate that a GC–MS metabolomics-based approach for analysis of VOCs is a valuable strategy for identifying new and specific biomarkers that may improve BC diagnosis. Future studies should entail the validation of volatile signature found for BC cell lines in biofluids from BC patients.

Hizal, Gurkan/0000-0003-1238-362X; Liedberg, Bo/0000-0003-2883-6953, WOS: 000430512200028, PubMed: 29557164, This study reports on a hand-held volatilome analyzer for selective determination of clinically relevant bio-markers in exhaled breath. The sensing platform is based on electrospun polymer nanofiber-multiwalled carbon nanotube (MWCNT) sensing microchannels. Polymer nanofibers of poly(vinylidene fluoride) (PVDF), polystyrene (PS), and poly(methyl methacrylate) (PMMA) incorporated with MWCNT exhibits a stable response to interferences of humidity and CO2 and provides selective deformations upon exposure of exhaled breath target volatilomes acetone and toluene, exhibiting correlation to diabetes and lung cancer, respectively. The sensing microchannels "P1" (PVDF-MWCNT), "P2" (PS-MWCNT), and "P3" (PMMA-MWCNT) are integrated with a microfluidic cartridge (mu-card) that facilitates collection and concentration of exhaled breath. The volatilome analyzer consists of a conductivity monitoring unit, signal conditioning circuitries and a low energy display module. A combinatorial operation algorithm was developed for analyzing normalized resistivity changes of the sensing microchannels upon exposure to breath in the concentration ranges between 35 ppb and 3.0 ppm for acetone and 1 ppb and 10 ppm for toluene. Subsequently, responses of volatilomes from individuals in the different risk groups of diabetes were evaluated for validation of the proposed methodology. We foresee that proposed methodology provides an avenue for rapid detection of volatilomes thereby enabling point of care diagnosis in high-risk group individuals.

International audience; The use of pea protein is limited in food by the persistence of off-flavours. Fermentation by microbial consortia could be a way to circumvent this problem. The aim of our study was to investigate the adaptation potential and metabolic features of consortia as a function of the matrix composition (pea and/or milk proteins). Three designed consortia were investigated for their ability (i) to grow in gels containing 100% pea proteins, 50% pea-50% milk proteins and 100% milk proteins; (ii) to reduce off-flavours and increase aroma perception. VEGAN is suited for the pea gel (PG): it better colonises than in the mixed (PMG) and milk gels (MG), except for lactic acid bacteria that grow better with lactose. In PG, aromatic notes are mainly smoked/onion/garlic, while those in MG and PMG are perceived as dairy/cheese. MEGAN is adapted to MG and PG: it did not mask "green notes" in PMG and generates cheesy and fruity notes in MG. The ExEco consortium is not suited in PG: it does not mask "green notes". Cheese, yogurt and fruits (apple, apricot) notes were perceived in PMG and MG. Our study shows that fermentation could be applied to develop pea-based products with diversified sensory characteristics.

Altres ajuts: CERCA Programme / Generalitat de Catalunya The volatile composition of wild strawberry (Fragaria vesca) fruit differs from that of the cultivated strawberry, having more intense and fruity aromas. Over the last few years, the diploid F. vesca has been recognized as a model species for genetic studies of cultivated strawberry (F. x ananassa), and here a previously developed F. vesca/F. bucharica Near Isogenic Line collection (NIL) was used to explore genetic variability of fruit quality traits. Analysis of fruit volatiles by GC-MS in our NIL collection revealed a complex and highly variable profile. One hundred compounds were unequivocally identified, including esters, aldehydes, ketones, alcohols, terpenoids, furans and lactones. Those in a subset, named key volatile compounds (KVCs), are likely contributors to the special aroma/flavour of wild strawberry. Genetic analysis revealed 50 major quantitative trait loci (QTL) including 14 QTL for KVCs, and one segregating as a dominant monogenetic trait for nerolidol. The most determinant regions affecting QTLs for KVCs, were mapped on LG5 and LG7. New candidate genes for the volatile QTL are proposed, based on differences in gene expression between NILs containing specific fragments of F. bucharica and the F. vesca recurrent genome. A high percentage of these candidate genes/alleles were colocalized within the boundaries of introgressed regions that contain QTLs, appearing to affect volatile metabolite accumulation acting in cis. A NIL collection is a good tool for the genetic dissection of volatile accumulation in wild strawberry fruit and a source of information for genes and alleles which may enhance aroma in cultivated strawberry.

Sustainable application of biochar to soil requires careful consideration of sorbed mobile compounds that can be released into the environment and their relationship with bulk chemical properties. Seven biochars were produced by pyrolysis of corn stalk from 350 to 650 °C, and residual volatile organic compounds (VOCs) were investigated by head space solidphase microextraction and gas chromatography−mass spectrometry. Over 80 compounds were detected in poorly carbonized biochars, including thermal degradation products of lignin (2- methoxyphenols), cellulose and hemicellulose (1,4:3,6-dianhydro- v-D-glucopyranose, C1−C3 furans and furanones, C1−C2 cyclopentenones), lipids (aromatic and C2−C8 aliphatic acids), and proteins (aromatic nitriles, amides). The presence of potentially harmful compounds, such as benzene, toluene, ethylbenzene, xylenes, phenols, volatile fatty acids, and polycyclic aromatic hydrocarbons, highlights the importance of controlling the biochar production process. Statistically significant decreasing trends emerged between the quantity of all VOC classes and the increasing carbonization degree estimated by the hydrogen to carbon (H/C) ratios and volatile matter content. Biochars with H/C < 0.70 (pyrolysis temperature >400 °C) did not release VOCs at ambient temperatures (25, 50 °C). VOCs fingerprinting can contribute to the evaluation of biochar quality. The samples with the highest levels of VOCs did not inhibit the germination of cress seeds (40 g L−1 water suspensions) indicating that biochar contamination is not necessarily associated with adverse effects.

Tradicionalmente los programas de mejora del melocotón (Prunus persica (L.) Batsch) se centraron fundamentalmente en la obtención de genotipos elite de alta productividad, resistentes a plagas y patógenos, adaptados a diferentes zonas agroecológicas y que produzcan frutos de gran tamaño y buen aspecto. Como resultado, muchos de estos programas han obtenido cultivares de excelentes características agronómicas. No obstante, el mejoramiento selectivo hacia caracteres agronómicos puede ir en detrimento de la calidad organoléptica del fruto como fue demostrado en el caso de fresa y tomate donde algunos aromas se perdieron en el proceso de mejora (Klee and Giovannoni, 2011; Olbricht et al., 2008). En melocotón, la disminución de la calidad del fruto ha sido percibida por los consumidores y además es la mayor causa de insatisfacción de los mismos (Bruhn et al., 1991). Un probable consecuencia de esto puede ser el bajo consumo de melocotón en comparación con otras frutas como el plátano y la manzana (Crisosto, 2006). Estudios pioneros han establecido que el aroma es uno de los atributos principales por los cuales los consumidores juzgan la calidad del melocotón (Bruhn, 1995). El aroma está definido íntegramente por los compuestos volátiles orgánicos (VOCs) los cuales también contribuyen al sabor del fruto en combinación con azucares y ácidos orgánicos. Los volátiles del melocotón han sido estudiados con anterioridad, describiéndose un poco más de 100 compuestos incluyendo: lactonas, esteres, terpenos, aldehídos, ácidos carboxílicos y alcoholes entre otros [(Aubert and Milhet, 2007) y referencias incluidas]. La identificación de regiones génicas y genes candidatos para el control de los aromas del fruto resulta un punto fundamental para su posterior implementación en programas de mejora con el fin de obtener melocotones de mayor calidad. En este sentido nos propusimos la identificación de QTLs (del inglés ``Quantitative trait loci'') y genes candidatos involucrados en la producción de los compuestos volátiles del melocotón. El desarrollo reciente de un conjunto técnicas analíticas de mayor potencia permitió el advenimiento de una nueva plataforma tecnológica, la metabolómica, que contempla el análisis global de los metabolitos de un organismo permitiendo abordar la evaluación de calidad de una forma más exhaustiva. Dentro de ellas, la tecnología HS-SPME-GC-MS (del inglés ``Head Space-Solid Phase Microextraction-Gas Chromatography-Mass Spectroscopy'') es actualmente el método de elección para el análisis de volátiles debido a su alta sensibilidad, reproducibilidad y robustez (Tikunov et al., 2005). Además el análisis en conjunto de los datos derivados de la metabolómica con otras tecnologías de alto rendimiento para el análisis de expresión de genes, como lo son los microarrays, ha permitido el descubrimiento de genes implicados la producción de diversos metabolitos en Arabidopsis y tomate (Mounet et al., 2009; Saito and Matsuda, 2010; Carrera et al. 2012). En una primera instancia nos propusimos el desarrollo de una plataforma de alto rendimiento basada en HS-SPME-GC-MS para la identificación y cuantificación de compuestos volátiles en fruto de melocotón. Se ensayarán diferentes protocolos para la extracción de los compuestos volátiles con el fin de identificar el más adecuado (es decir el más sensible manteniendo la reproducibilidad y con una robustez satisfactoria). Una vez desarrollado un protocolo adecuado se analizará en paralelo la evolución de los compuestos volátiles y la expresión de genes mediante microarrays durante la maduración de diferentes genotipos de melocotón con el objetivo de identificar patrones comunes de co-regulación entre metabolitos y genes durante el desarrollo del fruto. Por último, se propuso la identificación de regiones génicas implicadas en la producción de volátiles mediante análisis de QTLs., Sanchez, G. (2013). Cartografiado de QTL y genes candidatos asociados a metabolitos determinantes de la calidad de fruto en melocotón [Tesis doctoral no publicada]. Universitat Politècnica de València. doi:10.4995/Thesis/10251/34511., Alfresco

In long-ripened cheese, flavor formation occurs during ripening. The metabolism of lactic acid bacteria (LAB) leads to the production of different compounds that contribute to the flavor of cheese. The contribution of LAB to the formation of cheese flavor has previously been studied. However, the specific nonstarter LAB (NSLAB) metabolic reactions in ripened cheese that lead to the formation of flavor compounds remain unclear. In ripened cheese, the nutrient sources available include small peptides or amino acids, citrate, lactate, free fatty acids, and starter LAB cell lysis products. Thus, the aim of this study was to evaluate the ability of NSLAB to produce volatile flavor compounds by using an in vitro system that used only the nutrients available in ripened cheese as the energy source. Moreover, the potential contribution of the NSLAB volatilome on total cheese flavor is discussed. For this purpose, the production of volatile compounds on cheese-based medium (CBM) and on starter LAB lysed cell medium (LCM) by 2 Lactobacillus casei and 2 Lactobacillus rhamnosus strains, previously isolated from ripened Parmigiano Reggiano cheese, was investigated. The generated volatile compounds were analyzed with head-space gas chromatography mass spectrometry. Overall, ketones, aldehydes, alcohols, and acids were the most abundant compounds produced. Differences in volatilome production were found between NSLAB grown in LCM and CBM. The catabolic metabolism of amino acids and fatty acids were required for NSLAB growth on LCM. Conversely, pyruvate metabolism was the main catabolic pathway that supported growth of NSLAB in CBM. This study can be considered a first step toward a better understanding of how microbiota involved in the long ripening of cheese may contribute to the development of cheese flavor.