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BACKGROUND RESULTS CONCLUSION Ginkgo biloba seeds (GBS) are rich in flavonoids, proteins and reducing sugar, and have been consumed as food and medicinal nuts for thousands of years. However, the presence of ginkgotoxins and their poor palatability limit people's consumption of them.This study used solid‐state fermentation with Bacillus subtilis natto and Lactobacillus plantarum to enhance the safety and benefits of GBS. Optimized fermentation conditions increased the content of beneficial components like total flavonoids, soluble protein and reducing sugar while eliminating unpleasant odors (isoamyl aldehyde and hexanal) and reducing the toxin 4′‐O‐methylpyridoxine by 91.17%. Fermentation of GBS powder can significantly enhance its anti‐inflammatory and antioxidant activities in vitro (P < 0.001). Furthermore, it exhibits a dose‐dependent effect within a certain concentration range. Mixed fermentation (FBnLp) was evaluated for its effects on obesity and metabolic syndrome in mice fed a high‐fat diet. FBnLp significantly reduced body and liver weight gain, prevented dyslipidemia and decreased inflammatory and oxidative stress compared to unfermented GBS. Histological analysis showed that FBnLp improved liver health by reducing fat accumulation and preventing non‐alcoholic fatty liver disease. Meanwhile, it was found that feeding FBnLp increased the expression of CPT‐1α, which regulates energy expenditure and fat breakdown, and downregulated the expression of SREBP‐1c, FAS and ACC, which regulate fat synthesis.This research provides new insights and technological support for the application and development of FBnLp as a functional product, addressing key issues in its use and industry growth. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Animals have evolved to rapidly detect and recognize brief and intermittent encounters with odor packages, exhibiting recognition capabilities within milliseconds. Artificial olfaction has faced challenges in achieving comparable results--existing solutions are either slow; or bulky, expensive, and power-intensive--limiting applicability in real-world scenarios for mobile robotics. Here, we introduce a miniaturized high-speed electronic nose, characterized by high-bandwidth sensor readouts, tightly controlled sensing parameters, and powerful algorithms. The system is evaluated on a high-fidelity odor delivery benchmark. We showcase successful classification of tens-of-millisecond odor pulses and demonstrate temporal pattern encoding of stimuli switching with up to 60 hertz. Those timescales are unprecedented in miniaturized low-power settings and demonstrably exceed the performance observed in mice. It is now possible to match the temporal resolution of animal olfaction in robotic systems. This will allow for addressing challenges in environmental and industrial monitoring, security, neuroscience, and beyond. [ABSTRACT FROM AUTHOR]

Salivation is easily taken for granted, but without normal salivation, simple essential tasks such as chewing and swallowing become difficult, with consequences for quality of life, nutrition and oral health. Many important drug classes cause dry mouth as a side effect, contributing substantially to patient non-compliance. Available treatments are mostly palliative. Cannabis user complaints of dry mouth prompted a study that showed that basal salivation is likely regulated by cannabinoid CB1 receptors on neurons that innervate the submandibular gland. But what about stimulated salivation? The adjoining parotid gland releases saliva in response to olfactory or other cues and contributes a large portion of the net salivation in humans. We investigated cannabinoid regulation of stimulated salivation using functional and protein-expression studies in mice. In developing a model of stimulated salivary responses to food-related odorants in mice, we noted sex-dependent responses to food-related cues. Only male mice learned to salivate in response to the odor of peanut butter while only female mice responded to a chocolate hazelnut spread. Both males and females responded to sugar or marmite. Testing peanut butter, we found that the cannabinoid receptor agonist CP55940 (0.5 mg/kg, IP) lowered baseline salivation, as shown previously, but also prevented the odorant-induced increase in salivation. CB1 receptors are expressed in axons innervating the parotid gland, paralleling our findings in the submandibular gland. Notably, we also found that CB1 deletion impaired some responses (those to peanut butter and chocolate hazelnut spread) but not others (sugar or marmite). In mice, the CB1 antagonist SR141716 (4 mg/kg, IP) prevented a previously learned salivary response to peanut butter. We find that CB1 receptors are expressed in a subset of glomeruli in coronal sections of olfactory bulb that may serve as a site of action for scent-specific effects of CB1 receptors. We additionally observe CB1 expression in accessory olfactory bulb. In summary, we find a novel sex-dependence in responses to a subset of food-related odorant cues and that cannabinoid receptors regulate some of these responses. We propose that CB1 receptors act at the parotid gland to inhibit stimulated salivation but also in the olfactory system, where functional CB1 receptors are required for salivary responses to specific appetitive odors. [ABSTRACT FROM AUTHOR]

Flavor is expressed through the interaction of molecules via gustatory and olfactory mechanisms. Knowing the pivotal role of flavor molecules in food and fragrances, the existence of a comprehensive repository becomes valuable. Such a repository encompasses the information of flavor molecules characterizing their flavor profile, chemical properties, regulatory status, consumption statistics, taste/aroma threshold values, reported uses in food categories, and synthesis. FlavorDB2 (https://cosylab.iiitd.edu.in/flavordb2/) is an updated database of flavor molecules with a user‐friendly interface consisting of 25,595 flavor molecules. Among these, 2254 flavor molecules are associated with 936 natural ingredients from 34 categories. This repository simplifies the search for flavor molecules and their associated attributes. This platform offers multifaceted applications, including food pairing. FlavorDB2 serves as a standard repository of flavor compounds for researchers, chefs, and fragrance industry. [ABSTRACT FROM AUTHOR]

To better cope with stress in emergencies, emergency personnel undergo virtual reality (VR) stress training. Such training typically includes visual, auditory and sometimes tactile impressions, whereas olfactory stimuli are mostly neglected. This concept paper therefore examines whether odors might be beneficial for further enhancing the experience of presence and immersion into a simulated environment. The aim is to demonstrate the benefits of VR civilian stress training for emergency personnel and to investigate the role of odors as stressors by manipulating the degree of perceived psychophysiological stress via olfactory impressions. Moreover, the current paper presents the development and validation of a convenient and portable fragrance dosing system that allows personalized odor presentation in VR. The presented system can transport reproducible small quantities of an air-fragrance mixture close to the human nose using piezoelectric stainless steel micropumps. The results of the fluidic system validation indicate that the micropump is suitable for releasing odors close to the nose with constant amounts of odor presentation. Furthermore, the theoretical background and the planned experimental design of VR stress training, including odor presentation via olfactory VR technology, are elucidated. [ABSTRACT FROM AUTHOR]

Quality by design (QbD) is a systematic method for the development of product and process design to ensure quality and efficacy. In the fragrance and flavour industry, the design of delivery systems plays a crucial role in the overall product quality and consumer acceptance. This article analyses the current state‐of‐the‐art and future explorations from QbD perspective for designing appropriate delivery systems for flavour and fragrance applications. The QbD approach for delivery system design involves classifying critical quality attributes of the product and process, defining the critical process parameters and developing a design space to ensure product quality within the specified range. In addition, risk assessment and mitigation strategies are also a component of the QbD techniques, which ensure the robustness of the delivery system. Various delivery systems such as microencapsulation, nanoencapsulation, solid lipid nanoparticles and liposomes have been explored in the flavour and fragrance industry. These delivery systems provide controlled release, protection, and enhanced stability of the active ingredients. However, challenges such as scale‐up, reproducibility, and cost‐effectiveness need to be addressed to ensure their commercial viability. In conclusion, the QbD outlook provides a comprehensive framework for the design of carrier system for fragrance and flavour applications. The incorporation of risk assessment and mitigation strategies ensures the robustness of the delivery system, and the future exploration of advanced technologies may further enhance the efficiency and effectiveness of the QbD approach. [ABSTRACT FROM AUTHOR]

BACKGROUND: Alicyclobacillus acidoterrestris is a common microorganism in fruit juice. It can produce off‐odor metabolites and has been considered to be an important factor in juice contamination. Thus, the development of new strategy for the control of A. acidoterrestris has important practical significance. The primary objective of this work was to assess the antibacterial performance of ε‐polylysine‐functionalized magnetic composites (Fe3O4@MoS2@PAA‐EPL) in apple juice and its effect on juice quality. Moreover, the molecular mechanism of Fe3O4@MoS2@PAA‐EPL against A. acidoterrestris was explored by RNA sequencing (RNA‐Seq). RESULTS: Experimental results indicated that the synthesized composites possessed the ability to inhibit the viability of A. acidoterrestris vegetative cells and spores. Besides, investigation on the quality of apple juice incubated with Fe3O4@MoS2@PAA‐EPL implied that the fabricated composites displayed negligible adverse effects on juice quality. In addition, the results of RNA‐Seq demonstrated that 833 differentially expressed genes (DEGs) were identified in Fe3O4@MoS2@PAA‐EPL‐treated A. acidoterrestris, which were associated with translation, energy metabolism, amino acid metabolism, membrane transport and cell integrity. CONCLUSION: These results suggested that the treatment of Fe3O4@MoS2@PAA‐EPL disrupted energy metabolism, repressed cell wall synthesis and caused membrane transport disorder of bacterial cells. This work provides novel insights into the molecular antibacterial mechanism for ε‐polylysine‐functionalized magnetic composites against A. acidoterrestris. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Combinations of metal disinfectants (i.e., silver and copper) with chlorine in doses that meet the World Health Organization guidelines for drinking water operate synergistically to provide superior drinking water disinfection across a wide range of pathogens. Moreover, the combination of disinfectants allows for lower chlorine levels and a less objectionable taste and odor to the treated water (some people can taste or smell chlorine at concentrations as low as 300 μg/L). Towards chlorine-releasing materials for combination with silver- or copper-releasing materials in point-of-use water disinfection, N-chloramine containing polymer gels were developed and their potential for E. coli bacteria inactivation was assessed in deionized water that contained salts to simulate groundwater. Following the chlorination of gels containing chloramine precursors, these gels capably inactivated E. coli, achieving log10 reductions—depending on the gel mass—ranging from 1.1 to 4.5. While chlorine released from the gels was not spectroscopically detected, free chlorine solutions inactivated E. coli in a concentration-dependent way, with 5 and 20 μg/L Cl2 yielding log10 reductions of 0.43 and 1.69, respectively, suggesting that low levels of chlorine, below both the limit of detection of spectroscopic assays (ca. 40 μg/L Cl2) and levels known to create adverse taste and smell, are sufficient to inactivate bacteria. Unchlorinated gels or chlorinated control styrene gels (without chloramine precursor) did not inactivate bacteria, suggesting that disinfection did not come from the precursor or from chlorine trapped in the gels after chlorination. In addition, these gels were evaluated together with the MadiDrop (MD, a commercial silver-ceramic tablet) and a copper screen that release silver and copper disinfectants, respectively. Combinations of the gel and MD produced E. coli inactivation close to 2-log10 reduction, with the combination, gels alone, and MD alone achieving 1.86-, 1.10-, and 0.69-log10 reduction, respectively. When the gels were combined with the copper screen, however, neither an increase nor a decrease in bacterial reduction was observed compared to that achieved with the gels alone. The laboratory results in this study are promising and suggest the potential for chloramine-functionalized gels to serve as an alternative to existing commercial chlorine-based POU technologies and in combination with silver-based POU technologies. [ABSTRACT FROM AUTHOR]

Background/Objectives: Abdominal ostomy surgery has a severe impact on individuals' daily lives. These procedures are typically indicated for conditions such as cancer, inflammatory bowel disease, or traumatic injuries. They involve creating an artificial opening, denominated the stoma, in the abdominal area to divert feces or urine, establishing a connection between the affected organs and the body's exterior. Thus, specialized products to collect the body fluids are required, being effective and tailored products crucial to enhance the quality of life of such patients. Methods: This paper presents a review of fecal fluid collection devices and advanced technologies designed to assist patients with ostomies. The study aims to identify the known bags/devices and evaluate their attributed performance in enhancing the population's physical and social quality of life. This review is based on a systematic search conducted between 20 February and 2 March 2024, in the PubMed, Scopus, Web of Science, Google Scholar, and Google Patents databases. Articles published within the last eight years from this period were included in the analysis. Results: The devices found in the study were classified as passive, requiring active monitoring by the user, and active, providing automated assistance. Three main categories were identified, reflecting the most significant concerns of patients: (1) devices that control fluid leakage, reducing peristomal dermatological problems; (2) devices that minimize odors and noise, reducing social embarrassment; and (3) devices that monitor fluid volume, helping with electrolyte balance, especially in patients with ileostomies. Conclusions: This study revealed that the existing devices meet primary collection and disposal needs. However, introducing smart devices could offer greater control and confidence to users, providing real-time information on gas pressure, stool texture, and accumulated volume. Thus, overall, the development of advanced technologies can significantly improve patients' quality of life, restore social confidence, and enable a more effective management of the condition by sharing information with medical teams. [ABSTRACT FROM AUTHOR]

The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism. [ABSTRACT FROM AUTHOR]

Tea standard samples are the benchmark for tea product quality control. Understanding the inherent differences in Chinese national standards for Lapsang Souchong black tea of different grades is crucial for the scientific development of tea standardization work. In this study, Lapsang Souchong black tea of different grades that meet Chinese national standards was selected as the research object. The aroma characteristics were comprehensively analyzed through sensory evaluation, electronic nose, and HS-SPME-GC-MS (headspace solid-phase microextraction gas chromatography–mass spectrometry). The findings indicate that the higher-grade Lapsang Souchong has a higher evaluation score. The results of electronic nose analysis indicate that the volatiles with differences in tea of different grades were mainly terpenoids and nitrogen oxides. The results of HS-SPME-GC-MS analysis show that the odor characteristics of the super-grade samples are mainly floral and fruity, and these substances mainly include D-Limonene, 3,7-dimethyl-1,6-octadien-3-ol and 3-Hydroxymandelic acid, and ethyl ester. The primary aroma characteristics of the first-grade samples are floral, sweet, woody, and green, with key contributing compounds including 2-Furanmethanol, 1-Octen-3-ol, and 5-ethenyltetrahydro-α,α,5-trimethyl-cis-, 4,5-di-epi-aristolochene. The main aroma characteristics of the second-grade samples are green, herbal scent, and fruity, and the main substances include 3,7-dimethyl-1,6-octadien-3-ol, 2,3-dimethylthiophene, Dihydroactinidiolide, and Naphthalene-1-methyl-7-(1-methylethyl)-. It is worth noting that the second-grade samples contain a large amount of phenolic substances, which are related to the smoking process during processing. This study lays a solid foundation for the preparation of tea standard samples and the construction of the tea standard system. [ABSTRACT FROM AUTHOR]

Down is often used as a natural filler for warm clothing, but the odor of down is one of the issues that affects the performance of warm clothing applications. At present, the evaluation of down odor mostly uses the human olfactory evaluation method, which has low reproducibility and accuracy. This article first uses the method of activated carbon gas extraction/gas chromatography–mass spectrometry to identify five down odor compounds that can be detected in a stable way, as representative compounds of down odor. Then, a simple direct impregnate extraction/gas chromatography–mass spectrometry method was used to determine the exact concentration of odor compounds in down fibers. Finally, an odor level radar chart was constructed by analyzing the concentration of odor representative compounds of levels 1–5 in down. The digital visual evaluation method was composed of direct impregnate extraction combined with radar chart to judge the down odor level and compared to the human olfactory method. The results indicate that the radar chart evaluation has relatively accurate evaluation results and is more objective and accurate than the human olfactory method. This method for evaluating the odor level of down is simple and reliable, and has certain promotion and application prospects in the down production industry. [ABSTRACT FROM AUTHOR]

Caring for patients with hard-to-heal (chronic) wounds requires a multifaceted approach that addresses their diverse needs, which can contribute to the complexity of care. Wound care providers must have a comprehensive understanding of the patient's comorbid conditions and psychosocial issues to provide personalised and effective treatment. Key quality indicators for effective wound care involves not only selecting appropriate local wound care products, such as foam dressings, but also addressing individual patient experiences of wound-related pain, odour, itch, excessive wound drainage, and self-care needs. The purpose of this review is to inculcate the wound care practice community, research scientists and healthcare industry with a sense of accountability in order to work collaboratively in addressing these unmet care needs. [ABSTRACT FROM AUTHOR]

Odor information arrives first in the main olfactory bulb and is then broadcasted to the olfactory cortices and striatum. Downstream regions have unique cellular and connectivity architectures that may generate different coding patterns to the same odors. To reveal region-specific response features, tuning and decoding of single-unit populations, we recorded responses to the same odors under the same conditions across regions, namely, the main olfactory bulb (MOB), the anterior olfactory nucleus (AON), the anterior piriform cortex (aPC), and the olfactory tubercle of the ventral striatum (OT), of awake male mice. We focused on chemically closely related aldehydes that still create distinct percepts. The MOB had the highest decoding accuracy for aldehydes and was the only region encoding chemical similarity. The MOB had the highest fraction of inhibited responses and narrowly tuned odor-excited responses in terms of timing and odor selectivity. Downstream, the interconnected AON and aPC differed in their response patterns to the same stimuli. While odor-excited responses dominated the AON, the aPC had a comparably high fraction of odor-inhibited responses. Both cortices share a main output target that is the MOB. This prompted us to test if the two regions convey also different net outputs. Aldehydes activated AON terminals in the MOB as a bulk signal but inhibited those from the aPC. The differential cortical projection responses generalized to complex odors. In summary, olfactory regions reveal specialized features in their encoding with AON and aPC differing in their local computations, thereby generating inverse net centrifugal and intercortical outputs. [ABSTRACT FROM AUTHOR]

Accurate detection of stale beef on the market is important for protecting the legitimate rights and interests of consumers. To this end, we combined electronic nose measurements with machine learning technology to classify beef samples. We used an electronic nose to collect information about the odor characteristics of different beef samples and used linear discriminant analysis to reduce data dimensionality. We then classified samples using the following algorithms: extreme gradient boosting, logistic regression, K‐nearest neighbor, random forest, support vector machine, and neural networks for pattern recognition. We assessed model performance using a 10‐fold cross‐validation technique. All these methods reached an accuracy of 95% or above, with F1 scores and AUC values above 0.96. The support vector machine algorithm outperformed all other models, achieving perfect recognition with 100% accuracy and F1/AUC scores of 1.0. Our study demonstrates that electronic nose data combined with support vector machine can be used to successfully discriminate between stale and fresh beef, paving the way for novel research directions in the detection of stale beef. [ABSTRACT FROM AUTHOR]

The olfactory sensory system of Drosophila has several advantages, including low power consumption, high rapidity and high accuracy. Here, we present a biomimetic intelligent olfactory sensing system based on the integration of an 18-channel microelectromechanical system (MEMS) sensor array (16 gas sensors, 1 humidity sensor and 1 temperature sensor), a complementary metal‒oxide‒semiconductor (CMOS) circuit and an olfactory lightweight machine-learning algorithm inspired by Drosophila. This system is an artificial version of the biological olfactory perception system with the capabilities of environmental sensing, multi-signal processing, and odor recognition. The olfactory data are processed and reconstructed by the combination of a shallow neural network and a residual neural network, with the aim to determine the noxious gas information in challenging environments such as high humidity scenarios and partially damaged sensor units. As a result, our electronic olfactory sensing system is capable of achieving comprehensive gas recognition by qualitatively identifying 7 types of gases with an accuracy of 98.5%, reducing the number of parameters and the difficulty of calculation, and quantitatively predicting each gas of 3–5 concentration gradients with an accuracy of 93.2%; thus, these results show superiority of our system in supporting alarm systems in emergency rescue scenarios. [ABSTRACT FROM AUTHOR]

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Background: Mutton quality is closely related to genetic variants and gene expression alterations during growth and development, resulting in differences in nutritional values, flavor, and odor. Results: We first evaluated and compared the composition of crude protein, crude fat, cholesterol, amino acid (AA), and fatty acid (FA) in the longissimus dorsi muscle of Guizhou black goats (GZB, n = 5) and Yunshang black goats (YBG, n = 6). The contents of cholesterol and FA related to odor in GZB were significantly lower than that in YBG, while the concentrations of umami amino acids and intramuscular fat were significantly higher in GZB. Furthermore, structural variants (SVs) in the genomes of GZB (n = 30) and YBG (n = 11) were explored. It was found that some regions in Chr 10/12/18 were densely involved with a large number of SVs in the genomes of GZB and YBG. By setting FST ≥ 0.25, we got 837 stratified SVs, of which 25 SVs (involved in 12 genes, e.g., CORO1A, CLIC6, PCSK2, and TMEM9) were limited in GZB. Functional enrichment analysis of 14 protein-coding genes (e.g., ENPEP, LIPC, ABCA5, and SLC6A15) revealed multiple terms and pathways related with metabolisms of AA, FA, and cholesterol. The SVs (n = 10) obtained by the whole genome resequencing were confirmed in percentages of 36.67 to 86.67% (n = 96) by PCR method. The SVa and SVd polymorphisms indicated a moderate negative correlation with HMGCS1 activity (n = 17). Conclusion: This study is the first to comprehensively reveal potential SVs related to mutton nutritional values, flavor, and odor based on genomic compare between two black goat breeds with closely genetic relationship. The SVs generated in this study provide a data resource for deeper studies to understand the genomic characteristics and possible evolutionary outcomes with better nutritional values, flavor and extremely light odor. [ABSTRACT FROM AUTHOR]

Canines are used by both government agencies and industries for their keen olfactory capability as well as selectivity, reliability, versatility, and speed. Within the last decade, canines have been used for the detection of on-shore crude oil. They were previously shown to find these deposits with high accuracy, providing increased confidence with little risk to oil spill response survey teams. In order to efficiently train canines, it is important to understand the odorants or groups of odorants that such canines use when locating subsurface crude oil deposits, as well as track how the odorant profile changes as the crude oil undergoes degradation. In this study, headspace solid phase microextraction (HS-SPME) was used in combination with gas chromatography-mass spectrometry (GC-MS) to extract and separate odorants from the headspace of various crude oils. After, eluent fractions of the crude oil odor profile were separated and collected onto sorbent materials, which were then used as canine testing probes in a series of trials. These probes, along with negative and positive controls were presented to three previously-trained and operational crude oil detection canines. Three eluent fractions of both fresh and weathered samples were presented, resulting in a 100% response rate from the canines on all three fractions from both the fresh and weathered samples. These results indicated that canines are capable of detecting crude oil from any fraction of the odor profile demonstrating the potential of the canines to generalize across a variety of crude oils and stages of weathering. [ABSTRACT FROM AUTHOR]

A core function of the olfactory system is to determine the valence of odors. In humans, central processing of odor valence perception has been shown to take form already within the olfactory bulb (OB), but the neural mechanisms by which this important information is communicated to, and from, the olfactory cortex (piriform cortex, PC) in humans are not known. To assess communication between the 2 nodes, we simultaneously measured odor-dependent neural activity in the OB and PC from human participants while obtaining trial-by-trial valence ratings. By doing so, we could determine when subjective valence information was communicated, what kind of information was transferred, and how the information was transferred (i.e., in which frequency band). Support vector machine (SVM) learning was used on the coherence spectrum and frequency-resolved Granger causality to identify valence-dependent differences in functional and effective connectivity between the OB and PC. We found that the OB communicates subjective odor valence to the PC in the gamma band shortly after odor onset, while the PC subsequently feeds valence-related information back to the OB in the beta band. Decoding accuracy was better for negative than positive valence, suggesting a focus on negative valence. Critically, we replicated these findings in an independent data set using additional odors across a larger perceived valence range. Combined, these results demonstrate that the OB and PC communicate levels of subjective odor pleasantness across multiple frequencies, at specific time points, in a direction-dependent pattern in accordance with a two-stage model of odor processing. How is information about odor valence communicated from the olfactory bulb to the olfactory cortex in humans? This neuroimaging study reveals when the subjective valence information is communicated, as well the type of information and the frequency band in which it is transferred. [ABSTRACT FROM AUTHOR]

Neurodegenerative diseases such as Alzheimer's disease and polyglutamine diseases are characterized by abnormal accumulation of misfolded proteins, leading to neuronal dysfunction and subsequent neuron death. However, there is a lack of studies that integratemolecular, morphological, and functional analyses in neurodegenerative models to fully characterize these time-dependent processes. In this study, we used C. elegans models expressing Ab1-42 and polyglutamine to investigate early neuronal pathogenic features in olfactory neurons. Both models demonstrated significant reductions in odor sensitivity in AWB and AWC chemosensory neurons as early as day 1 of adulthood, while AWA chemosensory neurons showed no such decline, suggesting cell-type-specific early neuronal dysfunction. At the molecular level, Ab1-42 or Q40 expression caused age-dependent protein aggregation and morphological changes in neurons. By day 6, both models displayed prominent protein aggregates in neuronal cell bodies and neurites. Notably, AWB neurons in both models showed significantly shortened cilia and increased instances of enlarged cilia as early as day 1 of adulthood. Furthermore, AWC neurons expressing Ab1-42 displayed calcium signaling defects, with significantly reduced responses to odor stimuli on day 1, further supporting early behavioral dysfunction. In contrast, AWA neuron did not exhibit reduced calciumresponses, consistent with the absence of detectable decreases in olfactory sensitivity in these neurons. These findings suggest that decreased calcium signaling and dysfunction in specific sensory neuron subtypes are early indicators of neurodegeneration in C. elegans, occurring prior to the formation of visible protein aggregates. We found that the ER unfolded protein response (UPR) is significantly activated in worms expressing Ab1-42. Activation of the AMPK pathway alleviates olfactory defects and reduces fibrillar Ab in these worms. This study underscores the use of C. elegans olfactory neurons as a model to elucidate mechanisms of proteostasis in neurodegenerative diseases and highlights the importance of integrated approaches. [ABSTRACT FROM AUTHOR]

One of the still-debated topics regarding the olfactory function concerns the presence or absence of sex-related differences in individuals. In this study, we checked for a relationship between the olfactory function of females and males and their ability to perceive single molecules, and researched how this can influence the intensity with which the complex odor formed by a set of single molecules is perceived. First, females and males were classified as normosmic or hyposmic based on the TDI olfactory score obtained using the Sniffin' Sticks test. Subsequently, the headspace of roasted coffee beans, as a complex olfactory stimulus, was broken down into single molecules by means of a chromatographic column; these were simultaneously conveyed to a mass spectrometer (for their subsequent classification) and to the human nose, which acts as a chemical sensor by means of an olfactometer port. The results obtained with this gas chromatography–olfactometry approach show both qualitative and quantitative differences between females and males, with females performing better than males. In addition, the odor intensity reported by females when sniffing pen #10, containing coffee aroma, is significantly higher than that reported by males. In conclusion, these data highlight that the human ability to perceive both single compounds and complex odors is strongly conditioned, not only by the olfactory function of individuals, but also by their sex. [ABSTRACT FROM AUTHOR]

To identify the differences between COVID-19-associated and non-COVID-19-associated olfactory dysfunction (OD), we analyzed demographic and clinical characteristics based on the causative virus (COVID versus non-COVID groups) in patients with post-infectious olfactory dysfunction (PIOD) who underwent the olfactory questionnaire and olfactory function test. Out of 169 patients with PIOD, 99 were diagnosed with COVID-19 (COVID group), while 70 were not (non-COVID group). The COVID group was younger and had a higher percentage of male patients as well as patients with parosmia than the non-COVID group. In the initial olfactory function tests, the TDI, discrimination and identification scores were significantly higher in the COVID group than in the non-COVID group. TDI scores were significantly increased in patients with PIOD after treatment, regardless of the group. The threshold score was significantly increased by 1.38 in the COVID group while the identification score was significantly increased by 2.67 in the non-COVID group. Patients with COVID-19-associated OD were younger in age, tended to be male, had a higher incidence of parosmia, and had better initial olfactory function test results compared to those with non-COVID-19-associated OD. Following treatment, odor detection threshold improved in the COVID group, whereas odor identification improved in the non-COVID group. [ABSTRACT FROM AUTHOR]

Simple Summary: This work investigates the olfactory mechanism of aphids with varying preferences for TMX-coated and uncoated wheat plants. This study utilized the olfactory localization preferences of aphids to identify the volatile metabolites of both TMX-coated and uncoated wheat. The differential metabolites were then used to assess the olfactory behavior of aphids. The results indicated that four compounds had repellent activity towards aphids, while two compounds demonstrated attracting activity towards aphids. These findings highlight the potential of using TMX-induced VOCs to manage aphid behavior and develop environmentally friendly pest control strategies. Pesticides can induce target plants to release odors that are attractive or repellent to their herbivore insects. But, to date, the activity of volatile organic compounds (VOCs), singly or as mixtures, which play a crucial role in the olfactory behavior of herbivore insects, remains unclear. The objective of our research was to investigate the impact of thiamethoxam (TMX), a pesticide, on the emission of odors by wheat plants, and how these odors influence the behavior of grain aphids (Sitobion miscanthi). S. miscanthi showed a greater repellent response to the volatiles emitted by Thx-induced plants compared to those emitted by uncoated plants. Using gas chromatography–mass spectrometry (GCMS), we discovered that TMX greatly induced the release of VOCs in wheat plants. For instance, the levels of Bornyl acetate, 2-Oxepanone, Methyl acrylate, Cyclohexene, α-Pinene, and 1-Nonanol in coated wheat plants were significantly higher as compared to uncoated wheat plants. Moreover, varying concentrations also had an impact on the olfactory behavior of S. miscanthi. For instance, Cyclohexene exhibited clear attractiveness to aphids at concentrations of 100 μL/mL, whereas it displayed evident repellent properties at concentrations of 1 μL/mL and 10 μL/mL. These new findings demonstrate how TMX-induced VOCs affect the behavior of S. miscanthi and could help in developing innovative approaches to manage aphids by manipulating the emission of plant volatiles. Furthermore, these findings can also be utilized to evaluate substances that either attract or repel aphids, with the aim of implementing early monitoring and environmentally friendly methods to manage aphids, while simultaneously impeding the spread of viruses. [ABSTRACT FROM AUTHOR]

Simple Summary: The sweet potato whitefly is a major global pest in vegetable production. The management of this pest has typically relied heavily on insecticide treatments. Many populations of sweet potato whitefly are now resistant to insecticides. Therefore, alternative means to control this pest are needed. Many predatory insects consume sweet potato whiteflies, so helping lure and attract both predators and the pest to the same location could improve control. This study investigates attractive odors for sweet potato whiteflies and two predator species that could be used to improve sweet potato whitefly pest management. Traditionally, olfaction was thought to play a minor role in the behavioral ecology of the sweet potato whitefly, Bemisia tabaci (Gennadius). However, recent research is uncovering significant potential for whitefly management based on olfaction. Incorporating chemical attractants with standard whitefly management programs could significantly improve control. The integration of attractants with biological control is exceptionally promising. Therefore, the behavioral response of B. tabaci and two generalist predators to the green leaf volatiles (E)-2-hexenal, (Z)-3-hexenal, (Z)-3-hexenyl acetate, and (Z)-3-hexe-1-ol were investigated in Y-tube olfactometers. Three of the four green leaf volatiles resulted in the attraction of female B. tabaci. Blend optimization indicated a two-chemical blend to be the most attractive blend for female B. tabaci. In addition, this blend was attractive to female Macrolophus praeclarus (Distant) but did not elicit a behavioral response from either male or female Delphastus catalinae (Horn). The two-chemical blend of green leaf volatiles could be further developed as a lure to attract B. tabaci and its predator, M. praeclarus. [ABSTRACT FROM AUTHOR]

Objective: The present study objectived to investigate the influence of Ramadan fasting (RF) on olfactory function. Methods: Sixty‐two participants were included in the current prospective study. The odor threshold and identification performances were determined by using the Connecticut Chemosensory Clinical Research Center (CCCRC) test initially (day 0) and on the first and last day (30th) of RF. Body weight (BW)s were measured initially and at the end of the study. The results were analyzed statistically. Results: The average of baseline and last‐day BWs were 78.38 ± 12.96 and 78.36 ± 12.39 kg, respectively. No significant difference was determined in terms of BWs (p =.932, p >.05). In the evaluation of CCCRC test outcomes, significant differences were observed in the scores of butanol thresholds (p =.0001), odor identification (p =.0001), food‐related odors identification (p =.0001), and the number of normosmic individuals (p =.0001) at different times (p <.05). The thresholds scores (p =.0001, p =.0001), the identification scores (p =.0001, p =.0001), food‐related odors identification scores (p =.0001, p =.0002), and the number of normomic individuals (p =.001, p =.001) detected on 30th day were significantly higher than on 0th and 1st days; respectively (p <.05). Additionally, the threshold scores (p =.0001), the identification scores (p =.003), food‐related odors identification scores (p =.007), and the number of normosmic individuals (p =.018) detected on day 1 were significantly higher than on day 0 (p <.05). Conclusion: The current study demonstrated that Ramadan fasting enhances the olfactory detection threshold and odor identification scores, significantly improving the identification of food‐related odors. The results may indicate that Ramadan fasting improves olfactory performance. Level of evidence: Level II. [ABSTRACT FROM AUTHOR]

Bacteria‐originated volatile molecules play a crucial role in chemical communications between insects, representing their promising application as odor bait traps in pest control. In this study, we investigated the behavioral preferences of the fruit fly Drosophila melanogaster (Diptera: Drosophilidae) towards the fermentation broth of seven gut‐associated bacteria using trap choice assays. All seven bacterial fermentations significantly attracted adults and larvae compared to the medium control. We assessed the effects of bacterial fermentations on bayberry attractiveness to fly adults, and found that the bayberries sprayed with fermentation broth of seven bacteria were all significantly more attractive to adults than the non‐sprayed, following in increased total egg numbers. We also compared the attractive effect of bacterial fermentations with a sugar‐vinegar mixture and a commercial odor‐bait. The commercial odor bait proved more enticing than the unconcentrated 5‐day fermentation broths. However, out of the seven bacteria, 64‐fold concentrated bacterial fermentation of Corynebacterium (Actinomycetota phylum) was significantly more attractive than commercial bait. Finally, we chemically identified the predominant compounds 2‐methylpropanal and acetaldehyde, which are likely responsible for the behavioral preference of fruit flies. Our findings provide a deeper understanding of how gut microbes affect insect behavior and offer a potential bacteria‐originated odor bait for fly control in the orchard. [ABSTRACT FROM AUTHOR]

Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography–olfactometry (GC-O), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 74 compounds were successfully identified, of which 25 were classified as aroma-active compounds. RL75 and RL85 displayed similar aromatic profiles. RL55 was characterized by pleasant notes such as sweet, toasted hazelnut, and caramel. In contrast, RL25 was marked by undesirable odors including burnt notes, putrid, and sulfurous scents. This study is the first to identify key odorant compounds in coffee based on SCA roasting standards. [ABSTRACT FROM AUTHOR]

Previous research has shown a strong link between our sense of smell and emotion. More recently, the importance we attach to olfaction has been found to relate to our susceptibility to 'catch' the emotions of others. We explore this further by examining the relation between a newly developed measure of olfaction (social odour scale, SOS), which measures awareness of social odours, and emotional contagion susceptibility in female participants. The study therefore aimed to test the strength of this relationship and also help validate the English language version of the SOS. Female (n = 148) participants completed an online study that measured odour awareness [SOS; important of odour questionnaire, IOQ] and emotional contagion (EC). We found that the English version of the SOS yielded high reliability and supported the previous factor structure of the scale; additionally, we demonstrated a strong association between the SOS and IOQ which provides criterion validity for its usage. The study also revealed that whilst both the SOS and IOQ were positively associated with EC, the SOS was the more accurate predictor. These findings provide further validation for the use of the SOS and suggest that our subjective awareness of olfaction, especially concerning 'social odours' is an accurate predictor of emotional contagion. [ABSTRACT FROM AUTHOR]

Aim: Caregivers in home care settings may experience significant physical, emotional, and financial burdens in providing toileting assistance. However, few studies have evaluated these three aspects of caregiver burden. Therefore, this study aimed to clarify the physical, emotional, and financial burdens of toileting assistance and examine the factors associated with each burden. Methods: A self‐administered postal questionnaire was distributed to 405 family caregivers of older adults receiving home care and subsidies for incontinence products in Japan in 2019. Family caregivers answered questions about toileting assistance, the perceived physical, emotional, and financial burdens of providing toileting assistance at home, and the urinary/fecal symptoms of older adults. Results: Of the 242 family caregivers who reported each burden, 213 (88%) had experienced at least one physical, emotional, or financial burden. The prevalence of physical, emotional, and financial burdens was 77.3%, 78.1%, and 70.7%, respectively. Approximately 60% of respondents reported experiencing all three burdens. Physical burden was associated with spouses acting as primary caregivers, nocturia, fecal incontinence, and the odor of urine/feces from toileting assistance. Emotional burden was associated with nighttime assistance, urinary/fecal leakage from absorbent incontinence products, and the odor of urine/feces. Financial burden was associated with frequent assistance, disposal costs of absorbent incontinence products, and the degree of toileting assistance. Conclusions: The results revealed a high prevalence of the three burdens of toileting assistance among family caregivers, suggesting the need to assess these burdens. Furthermore, they suggested the importance of providing guidance to family members, which may help reduce these burdens. [ABSTRACT FROM AUTHOR]

Rationale: Alcohol can disrupt conditioned sexual inhibition (CSI) established by first-order conditioning in male rats. CSI can also be induced using second-order conditioning, during which male rats are trained to associate a neutral odor with a nonreceptive female. As a result, when given access to two receptive females (one scented and one unscented) during a copulatory preference test, they display CSI toward the scented female. Objective: The present study examined the effect of low-to-moderate doses of alcohol on CSI and brain activation following exposure to alcohol and the olfactory cue alone. Methods: Sexually-naïve Long-Evans rats received alternate conditioning sessions with unscented receptive or scented (almond extract) non-receptive females. Following the conditioning phase, males were injected with saline, alcohol 0.5 g/kg or 1 g/kg, 45 min before a copulatory test with two receptive females, with one bearing the olfactory cue. Fos activation was later assessed, following exposure to alcohol and the olfactory cue alone, in several brain regions involved in the expression and regulation of male sexual behavior. Results: While males in the saline group displayed sexual avoidance towards the scented female, those injected with alcohol before the copulatory test, regardless of the dose, copulated indiscriminately with both females. Subsequent exposure to alcohol and the olfactory cue alone induced different Fos expression between groups in several brain regions. Conclusions: Low to moderate doses of alcohol disrupt conditioned sexual inhibition in male rats and induce a differential pattern of neural activation, particularly in regions involved in the expression and regulation of sexual behavior. [ABSTRACT FROM AUTHOR]

Ultrafiltration is a technique used for concentration of milk in order to produce cheese with more desirable physicochemical and nutritional properties. On the other hand, use of combined starter cultures for cheese production can led to improve the sensory characteristics and overall acceptability of final product. The objective of the present study was to investigate the effect of using different combinations of Lactobacillus helveticus (L. helveticus) and mesophilic starter culture (Lactobacillus lactis ssp. lactis and Lactobacillus lactis ssp. cremoris) on the volatile compounds and sensory characteristics of ultrafiltered white cheese during ripening. Five ultrafiltered white cheeses were produced using mesophilic starter culture and L. helveticus at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) and kept in refrigerator (9 ± 0.1°C) for 90 days. The related analysis was performed on 1, 30, 60 and 90 days of ripening. The results revealed that an increasing in L. helveticus ratio caused a significant increasing in the Co2, ethanol, ethylene oxide and a (p<0.05). Regarding sensory significant decreasing in the acetone properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of (p<0.05). In conclusion, the use of combinations of L. helveticus mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve the volatile compounds in the final product and production an ultrafiltered cheese with desirable sensory characteristics. [ABSTRACT FROM AUTHOR]

This case report evaluates the possible reasons for early complications after guided bone regeneration, as well as options for their management. A thorough evaluation prior to surgery will help determine appropriate planning. Each clinician should be aware of the goals and possible limitations of the treatment to be performed to ensure optimal patient care. The management of the membrane, early exposure and contamination with a second bone augmentation surgery provided a sufficient amount of bone to place a dental implant in a correct three-dimensional position. CPD/Clinical Relevance: The correct approach for the management of the complications for regenerative bone therapy is highlighted. [ABSTRACT FROM AUTHOR]

Background: Several medical diagnoses generate unpleasant smells, which cause suffering for patients. There is no culturally accepted language for malodour, and the topic is encircled by silence in nursing. Aim: To facilitate communication with patients on unpleasant smell. Method: A linguistic analysis of verbal expressions from 11 patients suffering from malodour was conducted. Discourse-based metaphor theory guided the analysis. Findings: Metaphors of comparison and orientation were the most common categories of metaphors. The comparisons referred to bodily waste products and rotting processes. Metaphors of orientation illuminated how the unpleasant smell moved around and settled down in the body and in their homes without the patients' control. Swearing was used to convey suffering. Conclusion: The figures of speech provided new insight into how malodour affected the patients existentially by threatening social relations, freedom and integrity. Recognizing the patients verbal expressions may act as a starting point for communication. [ABSTRACT FROM AUTHOR]

Using primary data from 180 cocoa farmers in Osun State, Nigeria, the study defined the externalities associated with cocoa production, evaluated farmers' willingness to pay for externalities and identified the determinants impacting farmers' willingness to pay for externalities in cocoa production. To analyze the demographic traits of the sampled farmers in the research area, descriptive statistics were used. Farmers' willingness to pay for externalities and the price they are willing to pay for them were estimated using the double-hurdle model. The findings showed that the majority of the examined farmers were able to name externalities brought on by pesticide leaching and bad odor, but very few of them could name externalities brought on by fermentation. For pesticides leaking, offensive odor and fermentation externalities, the average projected amount farmers were willing to pay per kg of cocoa is 60, 81 and 54 k, respectively. The findings also indicated that a variety of explanatory factors, including age, household size, years of schooling, farming experience, participation in farmers' associations, farm size and income from cocoa farms, had an impact on farmers' decisions to pay for the identified externalities. According to the study's findings, producers were willing to spend an estimated average of 140.54 k per kilogram of cocoa produced in order to compensate for the externalities. Therefore, if conveyed through market mechanisms, the hidden costs and benefits resulting from identified externalities could lead to efficiency in the price of cocoa. [ABSTRACT FROM AUTHOR]

Food commerce, especially for the general public, is greatly impacted by the capacity to identify and recognize chemical samples for food applications. Every chemical sample response has a unique, distinguishing smell. These advancements highlight the method of an artificial neural networks (ANN) to distinguish the distinctive fragrance from the reaction of substances. The categorization of various smell patterns has diminished confidence in ANN technology. Using an ANN technique and a sensor-based e-nose system for food applications, each chemical's identification has been done commercially. The system comprises a 5-gas sensor selection that recognizes chemical talk while allowing for an improvement in permitting while falling gas is planned outside. To build a model of a different signal reaction, individual sensors are equally collected and merged into the innovation -favored sensor array. Demonstrates how it is related to the chemical test. The e-nose categorization has been tested with five different chemical samples and five different sensor classes. The e-nose approach, which comprises five sensors, can classify each chemical reaction model, starting with the results. With more sensors being employed, the classification accuracy of the precise chemical reaction improves. These data demonstrate that the ANN-based e-nose method promises a successful classification system for chemical sample responses for a characteristic odor sample. [ABSTRACT FROM AUTHOR]

Objective: Delayed or stalled healing in open wounds can result from persisting chronic inflammation related to infection and/or persistent bacterial colonisation and biofilm. Treatment of hard-to-heal wounds focuses on debridement and exudate management, but also on infection prevention and control. Silver dressings have been evaluated in randomised clinical trials (RCTs); this meta-analysis evaluated the efficacy and safety of a silver ion-releasing foam dressing (Biatain Ag; Coloplast A/S, Denmark) to treat hard-to-heal wounds. Method: Literature databases (PubMed and Cochrane Library) were searched for studies on silver ion-releasing foam dressings in the treatment of hard-to-heal wounds. Individual patient data from four RCTs were obtained and included in the meta-analysis. Results: Findings showed that treatment with the silver ion-releasing foam dressing was associated with a significantly higher relative reduction in wound area after four (least squares-mean difference (LS-MD): -12.55%, 95% confidence interval (CI): (-15.95, -9.16); p<0.01) and six weeks of treatment (LS-MD: -11.94%, 95%CI: (-17.21, -6.68); p<0.01) compared with controls. Significant benefits were also observed for time to disappearance of odour (hazard ratio: 1.61, 95%CI: (1.31, 1.98); p<0.01), relative reduction of exudate (LS-MD: -5.15, 95%CI: (-7.36, -2.94); p<0.01), proportion of patients with periwound erythema (relative risk (RR): 0.81, 95%CI: (0.69; 0.94); p<0.01), and less pain at dressing removal (LS-MD: -0.35, 95%CI: (-0.63, -0.06); p=0.02). No differences regarding safety outcomes were identified. Conclusion: This meta-analysis has demonstrated beneficial outcomes and a good tolerability profile for silver ion-releasing foam dressings in the treatment of moderate-to-highly exuding wounds with delayed healing compared with control dressings. [ABSTRACT FROM AUTHOR]

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In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatability and precision of the HVE method were evaluated through quantitative analysis of twelve volatile odor compounds across seven replicate extractions using gas chromatography–flame ionization detection (GC-FID). The results showed that the HVE system achieved a mean relative standard deviation (RSD) of 11.60 ± 1.79% and a recovery rate of 90.55 ± 4.56%, demonstrating its precision and reproducibility. Secondly, the performance of HVE was compared with solvent-assisted flavor evaporation (SAFE) and simultaneous distillation–extraction (SDE) for extracting flavor compounds from fried tilapia mince. The results indicated that HVE was more effective, particularly in extracting aldehydes and pyrazines, which are key contributors to the flavor profile. Finally, sensory evaluations supported these findings, showing that the odor profiles obtained through HVE were most similar to the original sample, with a similarity score of 72.55%, compared to 69.25% for SAFE and 60.29% for SDE. These findings suggest that HVE is a suitable method for the extraction and analysis of volatile compounds in complex food matrices such as fried tilapia mince. [ABSTRACT FROM AUTHOR]

The smellscape of garden plants plays a crucial role in promoting human well-being. Despite this, empirical data on the specific effects of distinct stimulation methods on public health remain insufficient. The objective of this research is to investigate the influence of three distinct sensory modalities, olfactory, visual, and their combined effect, on both physiological and psychological reactions to a pine forest's smellscape. A sample of 95 college students was selected, with data collected through both physiological and psychological measurements. The analysis focused on variables such as blood pressure (BP), pulse rate (P), pulse pressure (PP), skin conductance (SC), brainwave patterns (α, β), the odor emotion semantic differential (SD), and the State Anxiety Inventory (S-AI) scale. The results reveal that in the pine forest aroma environment, the central nervous system shows a compromise effect during olfactory–visual interaction, with greater autonomic nervous system (ANS) activation compared with either stimulus alone, suggesting cumulative effects. Psychologically, the influence of olfactory interaction on anxiety fell between that of visual and olfactory stimulation. Participants consistently reported that the combination of both the sight and scent of a pine forest was the most invigorating. Furthermore, research revealed that combining olfactory and visual stimuli led to a more profound amplification of positive environmental perceptions compared with when each sense was engaged individually. These findings lay the groundwork for understanding how garden plant aromas contribute to human well-being. [ABSTRACT FROM AUTHOR]

Animals navigating turbulent odor plumes exhibit a rich variety of behaviors, and employ efficient strategies to locate odor sources. A growing body of literature has started to probe this complex task of localizing airborne odor sources in walking mammals to further our understanding of neural encoding and decoding of naturalistic sensory stimuli. However, correlating the intermittent olfactory information with behavior has remained a long-standing challenge due to the stochastic nature of the odor stimulus. We recently reported a method to record real-time olfactory information available to freely moving mice during odor-guided navigation, hence overcoming that challenge. Here we combine our odor-recording method with head-motion tracking to establish correlations between plume encounters and head movements. We show that mice exhibit robust head-pitch motions in the 5-14Hz range during an odor-guided navigation task, and that these head motions are modulated by plume encounters. Furthermore, mice reduce their angles with respect to the source upon plume contact. Head motions may thus be an important part of the sensorimotor behavioral repertoire during naturalistic odor-source localization. [ABSTRACT FROM AUTHOR]

Detection canines are deployed to detect explosives in a wide range of environmental conditions. These environmental conditions may have negative impacts on canine capabilities as a sensor. This study leveraged an air dilution olfactometer to present controlled odor concentrations of four different energetic materials (double base smokeless powder, Composition C4, ammonium nitrate, and flake Trinitrotoluene) to dogs working in a range of high temperature, standard, and low temperature conditions with high and low humidity conditions. The air dilution olfactometer controlled concentrations independent of environmental condition. Dogs' detection threshold limits were measured using a descending staircase procedure. We measured dogs' threshold twice for each energetic under each environmental condition. Results indicated heterogeneity in effects based on energetic, but all odors were detected at their lowest concentrations under standard conditions. Smokeless powder detection was reduced under all environmental conditions compared to standard and was least detectable under high temperature and humidity conditions. AN detection was poorest under high temperature high and low humidity conditions. C4 in contrast, was least detectable at low temperatures with high humidity. TNT detection was difficult under all conditions, so decrements due to environmental conditions were not statistically detectable. Additional measures were also found to be associated with detection limits. Under high temperature conditions, correlations were observed between canine mean subcutaneous temperature and detection limits, such that dogs experiencing greater temperature increases showed poorer detection limits. In addition, dog's latency to sample the odor port from the onset of a trial was longest in the high temperature conditions. Longer latencies were also predictive of poorer detection performance. Overall, dogs showed deficits in detection sensitivity limits under all environmental conditions for at least one energetic material when the concentration of that energetic material was not directly impacted by the environmental conditions. These results suggest that behavioral factors related to environmental exposure can have important impacts on canine detection sensitivity and should be considered in operational environments. [ABSTRACT FROM AUTHOR]

Concentrated animal feeding operations (CAFOs) have led to environmental challenges, specifically waste management. Swine CAFOs generate large amounts of waste, requiring proper treatment to avoid air and water pollution. Conventional waste management technologies, such as lagoon and spray field systems, do not prevent air and water pollution impacts. Research for the past few decades led to recommendations for waste treatment technologies superior to lagoons and spray fields. Private environmental sustainability initiatives focused on reducing greenhouse gas emissions in the food supply chain have implemented biogas digester projects for capturing methane in covered swine lagoons to reduce greenhouse gas emissions. However, research indicates that methane capture alone does not solve the broader pollution issues associated with lagoon and spray field systems still in use at these CAFOs to dispose of digested effluents. The Environmentally Superior Technologies (EST) initiative in North Carolina set public standards to eliminate waste discharge, reduce atmospheric emissions, and control odors and pathogens. Research has confirmed that technologies coupling solids separation with water treatments to remove volatile organic carbon, pathogens, and reactive forms of nitrogen can meet EST standards. A designated EST--the Super Soil System--substantially reduced odor by 99.9%; pathogens by 99.99%, nutrients (phosphorus and nitrogen) by >90%, and heavy metals (cooper and zinc) by 99%. The ammonia emissions were reduced by 94.4% for the warm and 99.0% for the cool season with respect to a conventional lagoon system. Corresponding greenhouse gas emission reductions were 96.7%. Components of designated EST can be applied to retrofit covered lagoons and anaerobic digestion systems with significant environmental benefits. Recommendations are proposed, based on the collective experience with EST and current trends in animal production concentration, for environmentally safe technologies to handle excess manure produced in the USA. [ABSTRACT FROM AUTHOR]

AbstractTo enhance the engagement and significance of olfaction as a novel medium in multimedia systems, we aim to integrate different hedonic odorous cues into narratives to augment immersion in virtual experiences. We introduce the ScentClue system, comprising (1) an original and murder-themed experimental film incorporating four distinct hedonic odor cues synchronized with audiovisual elements, (2) a neck-worn scent delivery device capable of dispensing four different odors, and (3) an Unreal Engine-based virtual cinema environment enabling rapid control of video playback and odor dissemination. Experimenting with 18 participants divided into control groups with and without odor stimuli, we validated the system’s usability and effectiveness of odor cue settings. Furthermore, we found that the use of odors with different hedonic qualities could enhance odor recognition, amplify thematic story ambiance, and aid in the rapid differentiation of complex relationships. Finally, we discussed expanded scenarios and interaction modalities for ScentClue, proposing future narrative-driven olfaction-enhanced multimedia designs with considerations for odor cue settings, odor material selection, and scent-releasing setup, particularly unpleasant odors. [ABSTRACT FROM AUTHOR]

Several recent studies have investigated how dogs perceive human emotional expressions. They have measured the reactions of dogs when exposed to stimuli presented in different modalities, such as photographs, audio recordings or odor samples, or to humans simulating various emotional situations. In the current study, dog owners were manipulated to genuinely experience emotions of happiness, sadness, and neutrality. We measured how dogs responded to their owners' authentic emotions in two different natural situations: induction of the emotion through a video clip and training of a new task. Through a detailed analysis of dog behavior in these naturalistic settings, we investigated whether dogs show behavioral responses to genuine human emotions. We found that dogs behaved differently depending on the owner's emotional state: they gazed and jumped less at owners when they were sad, and their compliance with the 'sit' command was also diminished. When owners were happy, dogs performed better in the trained task. These results are discussed in light of how dogs perceive human emotional expressions and the adaptive value of this skill. [ABSTRACT FROM AUTHOR]

[Objective] To study the chemical composition and differences between male and female odor gland secretions of Plautia stali metathorax. [Method] A solid-phase microextraction device coupled with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the chemical composition of the metathorax odor gland secretions of the female and male insects of Plautia stali. [Result] There were a total of 38 compounds in the metathorax odor gland secretions of Plautia stali.Among them, 35 compounds were detected in the metathorax odor gland secretions of the females, and 19 compounds were detected in the metathorax odor gland secretions of the males.There were a total of 16 compounds shared between females and males, with 19 compounds only present in females and 3 compounds only present in males. [Conclusion] There are significant differences in the types of compounds in the metathorax odor gland secretions between females and males of Plautia stali. The chemical composition of the metathorax odor gland secretions in females was more complex than that in males, which may be related to the more complex physiological and ecological functions of the metathorax odor gland secretions in females. [ABSTRACT FROM AUTHOR]

The modification of cigarette filters with nanozymes has gradually emerged as a promising strategy for reducing the harmful effects of smoking by eliminating excessive harmful free radicals and remediating oxidative stress‐induced pulmonary injury. However, currently, available nanozymes‐integrated filters usually ignore safety concerns and fail to address the pungent odor of smoke, making it challenging to develop an individual system with high safety and effectiveness while considering these important factors. Herein, a novel smoke purifier (CDs/ME@MOF) is developed by alternatively introducing carbon dots nanozymes with excellent free radicals scavenging activity and Menthone masking the miscellaneous gas into a biocompatible γ‐cyclodextrin‐based metal–organic framework. The CDs/ME@MOF can act as a profitable additive incorporated with cigarette filters to achieve over 90% scavenging efficiency for cigarette smoke radicals and reduce the odor irritation. In the mice model, the CDs/ME@MOF composites demonstrated the significant inflammation suppression, antioxidant levels promotion, and notable lung tissues protection effect through elimination of free radicals. This work highlights the potential of CDs/ME@MOF as a safe, environmentally friendly, and multipurpose additive for modifying cigarette filter. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION As unsaturated and saturated aldehydes, ketones are known to be responsible for off‐odors in surimi products, and they are mainly derived from lipid oxidation. Because surimi‐based products are rich in unsaturated fatty acids, they are prone to producing off‐odors during the refrigeration and reheating processes, which are common treatments for leftovers. The present study investigated the color, lipid oxidation productions, fatty acid profiles and volatile components in surimi gels during refrigeration at 4 °C for 3 days with multiple reheating.The results revealed that the accumulation rate of hydroperoxides was higher in the refrigeration stage, whereas the decomposition rate was higher during reheating in surimi gels. Both refrigeration and reheating treatments promoted conjugated diene values, acid values and carbonyl values. Nevertheless, reheating treatment decreased tohiobarbituric acid reactive substances and whiteness. The contents of unsaturated fatty acids, especially α‐linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, were reduced, whereas the contents of saturated fatty acids increased during refrigeration and multiple reheating. The unsaturated fatty acids were lost as a result of their oxidative deterioration. The volatile components profile showed that the accumulation of volatile components mainly occurred in the refrigeration stage. Multivariate data analysis was utilized to further clarify whether the off‐odors in surimi gels were mainly generated in refrigeration.Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off‐odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Stale wheat and rye bread can be used as an additional or sole substrate for amazake. • The addition of stale bread enriches the volatile profile of amazake. • Amazake with stale bread has more protein and dietary fibre than rice amazake. • A stale bread addition influences the sensory profile of amazake. Stale bread is a waste product with a potential to be recycled. One way to manage this waste material is to process it by fermentation for the purpose of food production. This paper proposes the use of stale wheat and rye bread as ingredients in amazake, a liquid dessert traditionally obtained from rice by fermentation with the koji mould Aspergillus oryzae , followed by liquefaction by the action of fungal enzymes. The stale bread was introduced instead of rice at both the koji stage (wheat bread) and the liquefaction stage (wheat and rye bread). The resulting products had an extended volatile compound profile, from 5 to 15 compounds identified, and modified sensory parameters, compared to the traditional version. Amazake containing bread had an increased protein content, from 1.10 to 6.4 g/100 g, and were more abundant in dietary fibre (up to a maximum of 1.8 g/100 g), additionally enriched with a soluble fraction. The proposed procedure of obtaining of new formula amazake can be directly applied in households to reduce the amount of discarded bread. Due to its simplicity, it also has the potential for further modification in terms of production scale and product parameters. [ABSTRACT FROM AUTHOR]

This research explores the strategic optimization of secondary chlorination in water distribution systems (WDSs), in order to enhance the efficiency of disinfection while mitigating odor and operational costs and promoting sustainability in water quality management. The methodology integrates EPANET simulations for water hydraulic and quality modeling with a deep belief network (DBN) within the deep learning framework for accurate chloric odor prediction. Utilizing the non-dominated sorting genetic algorithm-II (NSGA-II), this methodology systematically balances the objectives of chloride dosage and chloramine formation. It combines a chloric odor intensity assessment, a multi-component kinetic model, and dual-objective optimization to conduct a comparative analysis of case studies on secondary chlorination strategies. The optimal configuration with five secondary chlorination stations reduced chloric odor intensity to 1.20 at a cost of USD 40,020.77 per year in Network A while, with eight stations, chloric odor intensity was reduced to 0.88 at a cost of USD 71,405.38 per year in Network B. The results demonstrate a balanced trade-off between odor intensity and operational cost on one hand and sustainability on the other hand, highlighting the importance of precise chlorine management to improve both the sensory and safety qualities of drinking water while ensuring the sustainable use and management of water resources. [ABSTRACT FROM AUTHOR]