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Aroma dramatically impacts the overall flavor profiles and consumer acceptance; therefore, it is necessary to conduct a comprehensive analysis of the aroma characteristics of apples. In this study, the aroma differences among four popular apple varieties ("Ruixue", "Liangzhi", "Crystal Fuji," and "Guifei") were compared using two extraction methods (headspace-solid phase microextraction, and solvent-assisted flavor evaporation) coupled with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS). A total of 82 odorants were identified via GC-MS-O, and 143 volatiles were identified by GC× GC-qMS. Among them, 41 key aroma-active compounds (butanal, ethyl acetate, 3-methylbutanal, methyl butanoate, 2-methylpropyl acetate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, butyl acetate, hexanal, 2-methylbutyl acetate, 1-butanol, 2-methylpropyl butanoate, 3-methylbutyl acetate, ( E )-2-hexenal, butyl butanoate, butyl 2-methylbutanoate, hexyl acetate, hexyl butanoate, hexyl, 2-methylbutanoate, 1-octen-3-ol, 3-methylthiopropanol, 1,3-octanediol, linalyl acetate, and so on) with high odor activity values (OAVs) and AI value (odor activity values ≥1 or aroma intensity ≥3) were identified. Partial least-squares-discriminant analysis showed that Ruixue exhibited a high "fruity" note, Guifei and Crystal Fuji had the greatest "wood," "floral," and "sweet" notes, while Liangzhi presented a significant "green" note. This study provided flavor chemistry support for the apple quality control and production.

Tongue temperature perception abnormality typically refers to an alteration in the tongue's ability to sense temperature, which may manifest as diminished or lost perception of heat or cold, or abnormal sensations in the absence of significant temperature changes. This case report describes a 60-year-old female who developed tongue temperature perception abnormality following the use of agomelatine. The patient had a history of good health, with no surgical or chronic disease history, and no family history of mental illness. She presented with symptoms of emotional depression, irritability, and insomnia, and was diagnosed with depression. Initially treated with sertraline and oxazepam, the treatment was changed to agomelatine due to poor sleep quality. One week after starting agomelatine, the patient reported tongue discomfort, which progressed to temperature perception abnormality, leading to burns and blisters. After discontinuing agomelatine and switching to duloxetine treatment, the symptoms rapidly improved. This case suggests a potential adverse drug reaction induced by agomelatine. The report emphasizes the importance of monitoring drug side effects and timely intervention in clinical practice., Competing Interests: None., (AJTR Copyright © 2024.)

Objective: To evaluate the clinical efficacy and safety of Agomelatine in improving symptoms in patients with major depressive disorder (MDD), providing more scientific evidence for the treatment of depression, and offering more effective therapeutic options for patients., Methods: A total of 180 MDD patients in acute phase from 10 psychiatric hospitals of Grade three in Zhejiang Province were enrolled in this 12-week study with the competitive and consecutive pattern, and they were randomized into two different groups treated with flexible-dosage antidepressants of selective serotonin reuptake inhibitors (SSRI) or agomelatine, respectively. The subjects were evaluated with psychological scales of HAMD -17 , HAMA, SHAPS for anhedonia, MFI-20 for fatigue, PQSI for sleep quality and MEQ for disturbances in chronobiologic rhythms at baseline, 2, 4, 8 and 12-weekend points, and TESS was used for side-effect. The results were analyzed with repeated measurement analysis of variance., Results: The two groups each had 90 participants, and there were no significant differences at baseline. The scores of various assessment scales showed statistically significant time main effects during the visits (P < 0.01). The Agomelatine group demonstrated faster efficacy within 2 weeks, with better improvement in SHAPS, MEQ, and PSQI compared to the SSRIs group. However, the remission rate at 12 weeks was lower in the Agomelatine group than in the SSRIs group (63.3% and 72.2%), but the difference between the groups was not statistically significant. The Agomelatine group had fewer adverse reactions (14.4% and 16.7%), but there was a slightly higher incidence of liver function impairment (6.7% and 4.4%), with no statistically significant difference between the groups., Conclusion: Agomelatine, as a novel antidepressant, shows certain advantages in improving depression and anxiety symptoms and is comparable to SSRIs in terms of safety. However, its long-term efficacy and safety on MDD or other depressive subtypes still require further observation and research., (© 2023. The Author(s).)

Whisky, brandy, rum, and Chinese baijiu are popular distilled spirits globally, and the volatile components play an essential role in the aroma of these distilled liquors. Volatile compounds in whisky, brandy, rum, and three main aroma types of Chinese baijiu (strong, light, and sauce) were investigated using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). Two significant variable detection approaches, the variable importance in the projection (VIP) and nonparametric test (Mann-Whitney U test), were compared to determine the volatile markers among these samples. It was found that the VIP model was more efficient in screening significant variants than the U test. A total of 117 common markers were selected by both the VIP and U test methods with potential aroma contributions. Esters and acids were the main aroma markers for baijiu, diethyl esters were the main aroma markers for brandy, whereras pyrazines, lactones, and furans were the main aroma markers for whisky. Based on the chosen markers, different unknown distilled liquors were successfully classified in the model validation. This study provided a feasible methodology for spirit sample speculation based on volatile composition obtained by GC×GC-TOFMS., (© 2023 Institute of Food Technologists.)

There are various types of traumatic stimuli, such as catastrophic events like wars, natural calamities like earthquakes, and personal trauma from physical and psychological neglect or abuse and sexual abuse. Traumatic events can be divided into type I and type II trauma, and their impacts on individuals depend not only on the severity and duration of the traumas but also on individuals' self-evaluation of the traumatic events. Individual stress reactions to trauma include posttraumatic stress disorder (PTSD), complex PTSD and trauma-related depression. Trauma-related depression is a reactive depression with unclear pathology, and depression occurring due to trauma in the childhood has gained increasing attention, because it has persisted for a long time and does not respond to conventional antidepressants but shows good or partial response to psychotherapy, which is similar to the pattern observed for PTSD. Because trauma-related depression is associated with high risk of suicide and is chronic with a propensity to relapse, it is necessary to explore its pathogenesis and therapeutic strategy., Competing Interests: Conflict-of-interest statement: The authors declare that there is no conflict of interest., (©The Author(s) 2023. Published by Baishideng Publishing Group Inc. All rights reserved.)

Electronic nose (E-nose) technology is frequently attempted to simulate the human olfactory system to recognize complex odors. Metal oxide semiconductors (MOSs) are E-noses' most popular sensor materials. However, these sensor responses to different scents were poorly understood. This study investigated the characteristic responses of sensors to volatile compounds in a MOS-based E-nose platform, using baijiu as an evaluation system. The results showed that the sensor array had distinctive responses for different volatile compounds, and the response intensities varied depending on the sensors and the volatile compounds. Some sensors had dose-response relationships in a specific concentration range. Among all the volatiles investigated in this study, fatty acid esters had the greatest contribution to the overall sensor response of baijiu. Different aroma types of Chinese baijiu and different brands of strong aroma-type baijiu were successfully classified using the E-nose. This study provided an understanding of detailed MOS sensor response with volatile compounds, which could be further applied to improve the E-nose technology and its practical application in food and beverages., Competing Interests: The authors declare no competing financial interest., (© 2023 The Authors. Published by American Chemical Society.)

Ripened Pu-erh tea (RPT) is a unique microbial fermented tea. Herein, we investigated the lipid composition of RPT and its metabolic changes during pile fermentation, by nontargeted lipidomics profiling and quantitative analysis using liquid chromatography-mass spectrometry (LC-MS). A total of 485 individual lipid species covering 26 subclasses were detected, and fatty acid ester of hydroxy fatty acid (FAHFA) was detected in tea for the first time. Among them, 362 species were significantly altered during fermentation. Chlorophylls decomposition, phospholipids degradation (especially phosphatidylserine, phosphatidylethanolamine, phosphatidylcholine), formation of free fatty acid (FFA) (especially FFA18:3, FFA18:2), and formation of FAHFA, were annotated as the key pathways. Particularly, FAHFAs were undetected in raw tea and gradually enriched to 227.0 ± 9.6 nmol/g after fermentation (p < 0.001), which could serve as marker compounds of RPT associated with microbial fermentation. This study will advance understanding the lipid metabolic fate in microbial fermentation and its role in RPT quality. Chemical compounds studied in this article: Linolenic acid (PubChem CID: 5280934); Linoleic acid (PubChem CID: 5280450); Oleic acid (PubChem CID: 445639); PS(22:0/18:2) (PubChem CID: 52925820); PS(20:0/18:3) (PubChem CID: 52925629); Pheophytin a (PubChem CID: 135398712); Pheophorbide a (PubChem CID: 253193)., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

The natural soil environment is considered one of the most diverse habitats containing numerous bacteria, fungi, and larger organisms such as nematodes, insects, or rodents. Rhizosphere bacteria play vital roles in plant nutrition and the growth promotion of their host plant. The aim of this study was to evaluate the effects of three plant growth-promoting rhizobacteria (PGPR), Bacillus subtilis, Bacillus amyloliquefaciens, and Pseudomonas monteilii for their potential role as a biofertilizer. The effect of the PGPR was examined at a commercial strawberry farm in Dayton, Oregon. The PGPR were applied to the soil of the strawberry (Fragaria × ananassa cultivar Hood) plants in two different concentrations of PGPR, T1 (0.24% PGPR) and T2 (0.48% PGPR), and C (no PGPR). A total of 450 samples from August 2020 to May 2021 were collected, and microbiome sequencing based on the V4 region of the 16S rRNA gene was conducted. The strawberry quality was measured by sensory evaluation, total acidity (TA), total soluble solids (TSS), color (lightness and chroma), and volatile compounds. Application of the PGPR significantly increased the populations of Bacillus and Pseudomonas and promoted the growth of nitrogen-fixing bacteria. The TSS and color evaluation showed that the PGPR presumptively behaved as a ripening enhancer. The PGPR contributed to the production of fruit-related volatile compounds, while the sensory evaluation did not show significant differences among the three groups. The major finding of this study suggests that the consortium of the three PGPR have a potential role as a biofertilizer by supporting the growth of other microorganisms (nitrogen-fixing bacteria) as part of a synergetic effect and strawberry quality such as sweetness and volatile compounds., (© 2023. The Author(s).)

Context: A patient classification-based payment system called diagnosis-intervention packet (DIP) was piloted in a large city in southeast China in 2018., Objective: This study evaluates the impact of DIP payment reform on total costs, out-of-pocket (OOP) payments, length of stay (LOS), and quality of care in hospitalised patients of different age., Methods: An interrupted time series model was employed to examine the monthly trend changes of outcome variables before and after the DIP reform in adult patients, who were stratified into a younger (18-64 years) and an older group (≥ 65 years), further stratified into young-old (65-79 years) and oldest-old (≥ 80 years) groups., Results: The adjusted monthly trend of costs per case significantly increased in the older adults (0.5%, P = 0.002) and oldest-old group (0.6%, P = 0.015). The adjusted monthly trend of average LOS decreased in the younger and young-old groups (monthly slope change: -0.058 days, P = 0.035; -0.025 days, P = 0.024, respectively), and increased in the oldest-old group (monthly slope change: 0.107 days, P = 0.030) significantly. The changes of adjusted monthly trends of in-hospital mortality rate were not significant in all age groups., Conclusion: Implementation of the DIP payment reform associated with increase in total costs per case in the older and oldest-old groups, and reduction in LOS in the younger and young-old groups without deteriorating quality of care., (© 2023. The Author(s).)

The aim of this meta-analysis was to comprehensively evaluate the effectiveness of Diagnosis-related group (DRG) based payment on inpatient quality of care. A comprehensive literature search was conducted in PubMed, EMBASE, Cochrane Central Register of Controlled Trials and Web of Science from their inception to December 30, 2022. Included studies reported associations between DRGs-based payment and length of stay (LOS), re-admission within 30 days and mortality. Two reviewers screened the studies independently, extracted data of interest and assessed the risk of bias of eligible studies. Stata 13.0 was used in the meta-analysis. A total of 29 studies with 36 214 219 enrolled patients were analyzed. Meta-analysis showed that DRG-based payment was effective in LOS decrease (pooled effect: SMD = -0.25, 95% CI = -0.37 to -0.12, Z  = 3.81, P  < .001), but showed no significant overall effect in re-admission within 30 days (RR = 0.79, 95% CI = 0.62-1.01, Z  = 1.89, P  = .058) and mortality (RR = 0.91, 95% CI = 0.72-1.15, Z  = 0.82, P  = .411). DRG-based payment demonstrated statistically significant superiority over cost-based payment in terms of LOS reduction. However, owing to limitations in the quantity and quality of the included studies, an adequately powered study is necessary to consolidate these findings.

White rot is an economically significant disease of Allium crops . The pathogen Sclerotium cepivorum produces long-lived sclerotia that germinate in response to sulfur-containing compounds released from Allium roots. Diallyl disulfide (DADS) was the primary organic sulfur compound detected in the rhizosphere soil of two garlic cultivars, "California Early and Late", growing in greenhouse conditions. DADS, dimethyl trisulfide (DMTS), dimethyl disulfide (DMDS), isopropyl disulfide (IPDS), dipropyl disulfide (DPDS), diethyl disulfide (DEDS), together with garlic oil, garlic juice, garlic powder, raw onion pieces, cabbage pieces, and Chinese cabbage pieces were investigated for their activities toward germinating dormant sclerotia. Results showed that DADS and other volatile sulfur compounds could stimulate sclerotial germination, and a dose-response was observed. In addition, garlic juice, powder, raw onion, and the two cabbages could stimulate sclerotial germination. Furthermore, the laboratory soil incubation experiments demonstrated the strong interaction of organic sulfur compounds with soil.

It has been reported that polysaccharides in wine can interact with tannins and other wine components and modify the sensory properties of the wine. Unfortunately, the contribution of polysaccharides to wine quality is poorly understood, mainly due to their complicated structure and varied composition. In addition, the composition and molecular structure of polysaccharides in different wines can vary greatly. In this study, the polysaccharides were isolated from pinot noir wine, then separated into high-molecular-weight (PNWP-H) and low-molecular-weight (PNWP-L) fractions using membrane-based ultrafiltration. Each polysaccharide fraction was further studied using size exclusion chromatography, UV-Vis, FT-IR, matrix-assisted laser desorption/ionization-high-resolution mass spectrometry, and gas chromatography-mass spectrometry (GC-MS). The results showed that PNWP-L and PNWP-H had different chemical properties and compositions. The FT-IR analysis showed that PNWPs were acidic polysaccharides with α- and β-type glycosidic linkages. PNWP-L and PNWP-H had different α- and β-type glycosidic linkage structures. FT-IR showed stronger antisymmetric and symmetric stretching vibrations of carboxylate anions of uronic acids in PNWP-L, suggesting more uronic acid in PNWP-L. The size exclusion chromatography results showed that over 72% of the PNWP-H fraction had molecular sizes from 25 kDa to 670 kDa. Only a small percentage of smaller molecular polysaccharides was found in the PNWP-H fraction. In comparison, all of the polysaccharides in the PNWP-L fraction were below 25 KDa, with a majority distributed approximately 6 kDa (95.1%). GC-MS sugar composition analysis showed that PNWP-L was mainly composed of galacturonic acid, rhamnose, galactose, and arabinose, while PNWP-H was mainly composed of mannose, arabinose, and galactose. The molecular size distribution and sugar composition analysis suggested that the PNWP-L primarily consisted of rhamnogalacturonans and polysaccharides rich in arabinose and galactose (PRAG). In comparison, PNWP-H were mostly mannoproteins and polysaccharides rich in arabinose and galactose (PRAG). Further research is needed to understand the impacts of these fractions on wine organoleptic properties.

Processing is the crucial factor for green tea aroma quality. In this study, the aroma dynamic changes throughout the manufacturing process of chestnut-like aroma green tea were investigated with gas chromatography electronic nose (GC-E-Nose), gas chromatography-ion mobility spectrometry (GC-IMS), and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOFMS). GC-IMS identified 33 volatile compounds while GC × GC-TOFMS identified 211 volatile components. Drying exerted the greatest influence on the volatile components of chestnut-like aroma green tea, and promoted the generation of heterocyclic compounds and sulfur compounds which were commonly generated via the Maillard reaction during the roasting stage. A large number of heterocyclic compounds such as 1-methyl-1H-pyrrole, pyrrole, methylpyrazine, furfural, 2-ethyl-5-methylpyrazine, 1-ethyl-1H-pyrrole-2-carboxaldehyde, and 3-acetylpyrrole were newly formed during the drying process. This study also validated the suitability of GC-E-Nose combined with GC-IMS and GC × GC-TOFMS for tracking the changes in volatile components of green tea throughout the manufacturing process., (Copyright © 2022. Published by Elsevier Ltd.)

Grapevine red blotch disease (GRBD) has negative effects on grape development and impacts berry ripening. Abscisic acid (ABA) is a plant growth regulator involved in the initiation of berry ripening. Exogenous abscisic acid application was compared to an unsprayed control on GRBD-positive Pinot noir vines during two vintages, and the total monomeric anthocyanin, total phenolics, phenolic composition, and volatile profile were measured in wines. In addition, untargeted metabolites were profiled using high-resolution LC-MS/MS. Results showed that the wine composition varied by vintage year and was not consistent with ABA application. Wines from the ABA treatment had a lower total anthocyanin and total phenolic content in one year. The untargeted high-resolution LC-MS/MS analysis showed a higher abundance of phenolic compounds in ABA wines in 2019, but lower in 2018. The wine volatile compounds of ABA treatments varied by vintage. There were higher levels of free β-damascenone, β-ionone, nerol, and several fermentation-derived esters, acids, and alcohols in ABA wines, but these were not observed in 2019. Lower 3-isobutyl-2-methoxypyrazine (IBMP) was also observed in wines with ABA treatment in 2019. The results demonstrated that ABA application to the fruit zones did not consistently mitigate the adverse impacts of GRBD on Pinot noir wines.

This study investigated the potential active components against cyclooxygenase-2(COX-2) from Trachelospermi Caulisetfolium and explored the pharmacodynamic material basis.A pharmacophore-based virtual screening method was adopted to establish a COX-2 ligands-based HipHop pharmacophore model on the basis of the information on compounds with COX-2 inhibitory activity reported in published research articles.The reported components in Trachelospermi Caulisetfolium were collected to establish the compound library and matched with the pharmacophores.Subsequently, the matched small molecule compounds underwent molecular docking with COX-2 targets(PDB ID: 3 LN1), and the interaction of potential active monomers and COX-2 was further explored by molecular dynamics.The antiepileptic effect of active monomer arctigenin(15) was determined based on the pentylenetetrazole(PTZ)-induced seizure model, and its modulatory effect on the COX-2 level was evaluated.A compound library containing 118 chemical constituents in Trachelospermi Caulisetfolium was established by literature retrieval.The preferred pharmacophore 04 was selected through test set verification for virtual screening of the compound library of Trachelospermi Caulisetfolium.After matching, six potential constituents with COX-2 inhibitory activity were obtained.The interaction of five compounds with COX-2 and COX-1 was analyzed by molecular docking, and 10 ns molecular dynamics was performed on two compounds.Compound 15 could prolong the latent time of PTZ-induced seizures at medium and high doses, improve the anxiety-and depression-like behaviors induced by PTZ, reduce the expression level of COX-2, and decrease the number of COX-2 immuno-posi-tive cells in the hippocampal CA1 region.The results showed that it was reasonable to investigate the components in Trachelospermi Caulisetfolium with COX-2 inhibitory activity based on virtual screening and activity evaluation.

Bioactive polar lipids in the milk fat globular membrane can be recovered and enriched during whey protein processing into a co-product called whey protein phospholipid concentrate (WPPC). A food-grade solvent successfully extracted polar lipids from powdered dairy products, and lipids can be fractionated under temperature-induced crystallization. This study investigates the specific lipid species present in ethanol extracted lipid residues from commercially available WPPC using a UPLC-Q-TOF-MS/MS lipidomics method. In general, sphingomyelins and phosphatidylcholines were retained in the polar lipid enriched fraction. Sphingomyelin was found to be a rich source of long chain fatty acids. Several glycosphingolipids, glucosyl-, galactosyl-, lactosyl-, and galabiosylceramide, were also detected in WPPC; these species were observed to crystallize away from other polar lipids during fractionation. Correlation analysis supported the claim that majority of polar lipids recovered in a total lipid extract using ethanol were retained in a polar lipid enriched residue after fractional crystallization., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Transglutaminase-induced cross-linking has been suggested as a strategy to govern surimi gels' texture. To achieve the aroma regulation of surimi gels by cross-links, surimi gels were treated with microbial transglutaminase to get different cross-linking degrees, and in vivo and in vitro aroma releases were investigated by a proton transfer reaction-mass spectrometry (PTR-MS). Seventeen compounds in surimi gels were detected by PTR-MS. The in vitro release curves of odorants were fitted by a pseudo-first-order kinetics model. As the cross-links increased, most aroma compounds' released concentrations and release rates decreased first, and then increased significantly (P < 0.05) when the cross-linking degree exceed around 35.4%, negatively related to the springiness and the gel strength of surimi gels. However, the in vivo aroma release results showed that the harder surimi gel released fewer aroma compounds. In conclusion, texture affected by cross-links could be a strategy to control the aroma release of surimi gels., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Wuliangye baijiu is one of the most famous Chinese liquors with a protected geographical indication. This study used LiChrolut ® EN-based solid-phase extraction (SPE) and fractionation combined with comprehensive two-dimensional chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to unveil its volatile composition. The volatiles were isolated with LiChrolut ® EN-based SPE and traditional liquid-liquid extraction (LLE). The neutral/basic fractions from LLE and the SPE were fractionated on a LiChrolut ® EN SPE column and analyzed by comprehensive GC×GC-TOFMS. Compared with LLE, more esters and alcohols were detected in the SPE-based extraction. The SPE fractionation and GC×GC-TOFMS analysis resulted in the identification of about 500 volatile compounds in more than 3000 peaks of the Wuliangye baijiu. The approach simplifies the complex baijiu composition into functional group-based fractions for reliable identification and analysis. This study provided a confidence volatile identification approach for Chinese baijiu based on the SPE fractionation GC×GC-TOFMS.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The analysis of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the analysis. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na 2 SO 4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcohols, pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p -cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile phenols such as guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and o -, p -, m -cresols have been suggested to be related to smoke-exposed grape and wine. This paper describes an analytical approach based on ethylene glycol/polydimethylsiloxane (EG/PDMS)-stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) to quantify or estimate the concentrations of some smoke-related volatile phenols in wines. Correlation coefficients with R 2 ≥ 0.990 were obtained. This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode. Recovery for the targeted volatile phenols ranged from 72.2% to 142.4% in the smoke-tainted wine matrix, except for 4-vinylguaiacol. The standard deviations of the volatile phenols were from 0 to 23% in smoke-tainted wine. The approach provides another tool to evaluate wine smoke exposure and potential smoke taint.

Aroma-active compounds in northern highbush blueberries "Bluecrop" ( Vaccinium corymbosum "Bluecrop") and "Elliott" ( Vaccinium corymbosum "Elliott") were isolated using solvent extraction followed by solvent-assisted flavor evaporation. The aroma-active compounds were compared by aroma extract dilution analysis (AEDA) on a polar and a chiral column and odor activity values (OAVs). The results showed that both cultivars had similar aroma-active compounds, but the flavor dilution (FD) factors and OAV values varied, responsible for the subtle aroma differences. AEDA (FD ≥ 64) suggested that the important aroma-active compounds in both cultivars could be ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, (Z)-3-hexenal, 1-octen-3-one, (Z)-3-hexen-1-ol, methional, linalool, (E,Z)-2,6-nonadienal, 2-methylbutanoic acid, α-terpineol, (E,E)-2,4-nonadienal, β-damascenone, geraniol, geranyl acetone, o -cresol, eugenol, and vanillin. Different isomers can have different sensory thresholds and attributes. Enantiomer analysis revealed that although S-(+)-linalool was dominant in blueberry, R-(-)-linalool had a higher FD value and OAVs than that of the (S)-isomer. The S-(-)-α-terpineol was slightly elevated than R-(+)-α-terpineol in both cultivars.

Polar lipids, including sphingomyelin (SM) and other sphingolipids, have nutritional implications in many important metabolic pathways. Milk and whey are valuable sources of these bioactive lipids, differing in SM content compared with other plant-based lecithins in the food industry. Dairy lipids were extracted from whey protein phospholipid concentrate powder by direct exposure to a food-grade solvent, ethanol. A total of 20 mass equivalents of solvent was required to completely recover all lipid material of the original whey protein phospholipid concentrate sample. Using a minimal apparatus, absolute ethanol, and heating to a boiling point, a final total lipid extract composed of 37.7% phospholipids (PL) by mass was achieved. The method was developed with potential pilot-scale and industry application in mind. Investigations into fractional crystallization showed limited success at purifying PL from triglyceride content (<1% increase in percent PL by mass). However, the relative percentage of SM was increased in the fractionated sample compared with the total lipid extract. Fatty acid analysis of the PL fraction reported a composition of 33.3% monounsaturated fatty acids and 9.8% polyunsaturated fatty acids. Additional work is needed to investigate different conditions for lipid recovery, PL recovery, and PL purification by fractional crystallization in ethanol., (© 2021.)

The main objective of this work was to develop an analytical method that can be used in a dairy manufacturing facility for the quantitation of phospholipids in dairy products. Total lipids from a dairy matrix were obtained first by Folch extraction. The total lipid extract was then applied to a silica gel-based solid-phase extraction column, and triglycerides and other nonpolar lipids were separated from the phospholipids and sphingolipids. Quantitation was performed by hydrophilic interaction HPLC coupled to evaporative light-scattering detection using a quaternary separation method. The method was validated using a commercial whey protein phospholipid concentrate and was used to analyze phospholipid and sphingolipid composition in buttermilk, whey protein concentrate, whey protein phospholipid concentrate, and several other dairy ingredients. This method was sensitive and reproducible and can be used in the dairy industry as a research tool to develop new value-added dairy phospholipid products, then later as a standard protocol for quality assurance analysis of current and future products., (© 2020, The Authors. Published by Elsevier Inc. and Fass Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).)

The drying technology is crucial to the quality of Congou black tea. In this study, the aroma dynamic characteristics during the variable-temperature final firing of Congou black tea was investigated by electronic nose (e-nose) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOFMS). Varying drying temperatures and time obtained distinctly different types of aroma characteristics such as faint scent, floral aroma, and sweet fragrance. GC × GC-TOFMS identified a total of 243 volatile compounds. Clear discrimination among different variable-temperature final firing samples was achieved by using partial least squares discriminant analysis (R2Y = 0.95, Q2 = 0.727). Based on a dual criterion of variable importance in the projection value (VIP > 1.0) and one-way ANOVA (p < 0.05), ninety-one specific volatile biomarkers were identified, including 2,6-dimethyl-2,6-octadiene and 2,5-diethylpyrazine with VIP > 1.5. In addition, for the overall odor perception, e-nose was able to distinguish the subtle difference during the variable-temperature final firing process., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Aroma compounds in three surimi samples, made from freshwater silver carp ( Hypophthalmichthys molitrix ) and saltwater Pacific whiting ( Merluccius productus ) and Alaska pollock ( Theragra chalcogramma ), were characterized by aroma extract dilution analysis, odor activity value, and odor recombination study. Results demonstrated that the most potent aroma-active compounds in the surimi were hexanal, ( Z )-4-heptenal, ( Z )-4-decenal, ( E , Z )-2,6-nonadienal, ( E , E )-2,4-nonadienal, ( E , Z )-2,4-decadienal, ( E , E )-2,4-decadienal, ( E , E , Z )-2,4,6-nonatrienal, ( E , Z , Z )-2,4,7-tridecatrienal, and ( E )-4,5-epoxy-( E )-2-decenal, contributing fishy, green, oily, or metallic odors. The other aroma contributors in surimi were 1-octen-3-one, 1-octen-3-ol, dimethyl disulfide, dimethyl trisulfide, and methional. 2-Acetyl-1-pyrroline, giving a typical popcorn note, could also be an important aroma contributor as a result of the high flavor dilution factor. Pacific whiting and Alaska pollock surimi samples both had higher levels of dimethyl trisulfide and methional, whereas the silver carp surimi sample had more ( E , Z )-2,4-decadienal. In general, the silver carp surimi sample had more aldehydes contributing stronger "river water, fishy" and "grassy, green" aromas. In contrast, saltwater surimi showed stronger "sea breeze-like" and "sulfur-like" odors.

This research is to predict anti-Alzheimer's disease active constituents on the target of acetylcholinesterase(AChE) from Glycyrrhizae Radix et Rhizoma with the help of pharmacophore and molecular docking. AChE ligand-based pharmacophore model was set up and the molecular library of the constituents from Glycyrrhizae Radix et Rhizoma were established by collecting literature. Then the constituents from Glycyrrhizae Radix et Rhizoma were screen for the potential AChE inhibitory potency in silico through matching with the best pharmacophore model. The flexible docking was used to evaluate the interactions between compounds screened from pharmacophore model and AChE protein(PDB ID:4 EY7). The interactions were expressed including but not limited to CDOCKER interaction energy, hydrogen bonds and non-bonding interactions. The molecular library of Glycyrrhizae Radix et Rhizoma contains 44 chemical constituents. As for the pharmacophore model, six kinds of potential AChE inhibitory constituents from Glycyrrhizae Radix et Rhizoma were considered to be the promising compounds according to the results of searching 3 D database of pharmacophore model. The molecular docking was possessed and the interaction patterns were given to show the detail interactions. The compounds screening from the pharmacophore model were consistent with the existing studies to some degree, indicating that the virtual screen protocols of AChE inhibitory constituents from Glycyrrhizae Radix et Rhizoma based on pharmacophore and molecular docking was reliable.

The Second International Flavor and Fragrance Conference was successfully held on May 28-31, 2018, in Wuxi, China. The congress shared the progresses and discoveries in the research areas of flavor and fragrance perception, flavor analysis, thermal and biomediated generation of flavor, biological activities of aroma and flavor, and flavor and fragrance encapsulation and delivery technologies. This special issue collected some original research papers as well as reviews on basic taste, flavor analysis, aroma and taste characterization, essential oil bioactivity, and other related topics.

Qingke liquor is a very famous Tibetan alcoholic beverage made from "Qingke", hull-less highland barley, which is exclusively grown in Qinghai-Tibetan Plateau with an average altitude of 4000 m. Qingke liquor made in such an area whose quality or characteristics is a result of its geographic environment, including natural and human culture. In this study, the aroma compounds in two Qingke liquors made from highland barley grown at different elevations (QKH, high elevation, and QKL, low elevation) were compared by aroma extract dilution analysis (AEDA), aroma intensity (Osme), odor activity values (OAVs, ratio of concentration to odor threshold), and aroma recombination. Results revealed ethyl acetate, ethyl 2-methyl propanoate, ethyl butanoate, ethyl 3-methyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, 3-methylbutanal, 3-methyl-1-butanol, 1-octen-3-ol, β-damascenone, 2,3-butanedione (diacetyl), acetoin, and 2-methoxyphenol (OAV ≥ 10) as important aroma active compounds to Qingke liquors. However, QKH had higher OAVs for most of the compounds than that of QKL. An aroma recombination study confirmed the analysis of aroma-active compounds in Qingke liquor, whereas the aroma emission test demonstrated 3-methylbutanal as the key aroma compound for both Qingke liquors.

The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes via chemical analysis and sensory evaluation. Aroma extract dilution analysis, quantitative analysis and calculation of odor activity values (OAVs) were conducted on both FLJ and HLJ. The results showed that compared with FLJ, 15 compounds had increased OAVs in HLJ, among which, dimethyl sulfide (DMS), methional, dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS) and 2,4-dithiapentane presented cooked cabbage/potato, garlic/onion and sulfurous impression. The omission experiment proved that DMS, methional, DMTS, DMDS, 3-methylbutanal and 2,4-dithiapentane had significantly negative effects on the overall aroma of HLJ. Further studies on HLJs from other varieties of lychee confirmed that DMS, methional, DMTS, DMDS and 3-methylbutanal were responsible for the cooked off-flavor of HLJ in general., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Complications in the analysis of volatile sulfur compounds (VSC) in wine using solid-phase microextraction (SPME) arise from sample variability. Constituents of the wine matrix, including ethanol, affect the volatility and adsorption of sulfur volatiles on SPME fiber coatings (Carboxen- polydimethylsiloxane(PDMS); DVB-Carboxen-PDMS and DVB-PDMS), which can impact sensitivity and accuracy. Here, several common wine sulfur volatiles, including hydrogen sulfide (H 2 S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl disulfide (DEDS), methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc) are analyzed, using SPME followed by gas chromatography (GC), using a system equipped with a pulsed-flame photometric detection (PFPD) system, at various ethanol concentrations in a synthetic wine matrix. Ethyl methyl sulfide (EMS), diethyl sulfide (DES), methyl isopropyl sulfide (MIS), ethyl isopropyl sulfide (EIS), and diisopropyl disulfide (DIDS) are evaluated as internal standards. The absorption of volatile compounds on the SPME fiber is greatly affected by ethanol. All compounds exhibit a stark decrease in detectability with the addition of ethanol, especially between 0.0 and 0.5% v / v . However, the ratio of interested sulfur compounds to the internal standard becomes more stable when the total alcohol concentration exceeds 2%. EMS was found to best resemble DMS. EIS and DES were found to best resemble DMDS, MeSOAc, and EtSOAc. DIDS was found to best resemble DEDS, DMTS, H 2 S, and MeSH.

The analysis of volatile sulfur compounds using headspace solid-phase microextraction (HS-SPME) is heavily influenced by matrix effects. The effects of a wine matrix, both non-volatile and volatile components (other than ethanol) were studied on the analysis of several common sulfur volatiles found in wine, including hydrogen sulfide (H 2 S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl disulfide (DEDS), methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc). Varying levels of devolatilized wine and common wine volatiles (acids, esters, alcohols) were added to synthetic wine samples to act as matrices. Sulfur standards were added and analyzed using gas chromatography with pulsed-flame photometric detection (GC-PFPD). Five internal standards were used to find best representatives of each compound despite matrix effects. Sensitivity remained stable with the addition of devolatilized wine, while addition of volatile components decreased sensitivity. DMS was found to be best measured against EMS; DMDS and the thioacetates were best measured against DES; H 2 S, MeSH, DEDS, and DMTS were best measured against DIDS. The method was used to quantitate the volatile sulfur compounds in 21 wines with various ethanol contents and volatile profiles.

Aim: Transcutaneous electrical acupoint stimulation (TEAS) has the potential to alleviate post-traumatic stress disorder (PTSD). The purpose of this study was to determine whether adding TEAS to sertraline or cognitive behavioral therapy (CBT) could improve the anti-PTSD efficacy., Methods: In this randomized controlled trial, 240 PTSD patients (60 in each group) were assigned to receive simulated TEAS combined with sertraline (group A) or with CBT (group B), active TEAS combined with CBT (group C), or active TEAS combined with CBT plus sertraline (group D) for 12 weeks. The outcomes were measured using the Clinician-Administered PTSD Scale, PTSD Check List-Civilian Version, and 17-item Hamilton Rating Scale for Depression., Results: While PTSD symptoms reduced over time in all patients, groups C and D had markedly greater improvement in both PTSD and depressive measures than groups A and B in all post-baseline measurement points, with moderate to very large effect sizes of 0.484-2.244. Groups C and D also had a significantly higher rate than groups A and B on clinical response (85.0% and 95.0% vs 63.3% and 60.0%, P < 0.001) and on remission (15.0% and 25.0% vs 3.3% and 1.7%, P < 0.001). The incidence of adverse events was similar between groups A and D and between groups B and C., Conclusions: Additional TEAS augments the anti-PTSD and antidepressant efficacy of antidepressants or CBT, without increasing the incidence of adverse effects. TEAS could serve as an effective intervention for PTSD and comorbid depression. This trial was registered with www.chictr.org (no.: ChiCTR1800017255)., (© 2018 The Authors. Psychiatry and Clinical Neurosciences © 2018 Japanese Society of Psychiatry and Neurology.)

Flavor stability of hard tea beverage was investigated over eight weeks of storage. The volatile compounds were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and two-dimensional GC-MS. Quantitative analysis showed that the concentrations of linalool, citronellol, geranial, neral, geraniol, and nerol decreased dramatically during storage, whereas α-terpineol showed an increasing trend during storage. Heart-cut two-dimensional GC-MS (2D-GC-MS) chirality analysis showed that (R)-(+)-limonene, (R)-(-)-linalool, (S)-(-)-α-terpineol and (S)-(-)-4-terpineol dominated in the fresh hard tea samples, however, the configuration changed during storage for the terpene alcohols. The storage conditions did not change the configuration of limonene. A conversion of (R)-(-)-linalool to (S)-(+) form was observed during storage. Both (S)-α-terpineol and (S)-4-terpineol dominated at beginning of the storage, but (R)-(+)-α-terpineol became dominated after storage, suggested in addition to isomerization from (S)-α-terpineol, other precursors could also generate α-terpineol with (R)-isomer preference., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The impacts of fruit zone leaf removal on volatile and anthocyanin compositions of Pinot noir wine were investigated over two growing seasons. Wine volatiles were analyzed by multiple techniques, including headspace solid phase microextraction-GC-MS (HS-SPME-GC-MS), headspace-GC-FID (HS-GC-FID) and stir bar sorptive extraction-GC-MS (SBSE-GC-MS). Fruit zone leaf removal affected the concentration of many grape-derived volatile compounds such as terpene alcohols and C13-norisoprenoids in wine, although the degree of impact depended on the vintage year and severity of leaf removal. Fruit zone leaf removal resulted in greater concentrations of linalool, α-terpineol and β-damascenone but had no impact on other terpene alcohols or β-ionone. Fruit zone leaf removal had no consistent impact on C6 alcohols, volatile phenols, lactones, fermentation-derived alcohols, acids, or most esters. Fruit zone leaf removal increased anthocyanins in final wine., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

The aroma of fresh and aged lemon-flavored hard tea was investigated by aroma extract dilution analysis (AEDA), quantitative comparison, and two-dimensional chirality analysis. Aroma extract dilution analysis of fresh hard tea samples showed 3-methylbutanal, isoamyl alcohol, β-damascenone, β-ionone, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and vanillin could be the most important aroma contributors to the hard tea due to their high FD values. The analysis of the aged hard tea samples did not reveal new compound formation during storage; however, compared with fresh samples, the flavor dilution value changed substantially in the aged samples. Both AEDA and quantitative analysis demonstrated that β-damascenone increased substantially in aged samples, whereas terpene aldehydes decreased substantially after storage. In addition, the FD value of linalool decreased dramatically in aged samples. Two-dimensional GC-MS chirality analysis revealed the FD value decrease of linalool in aged samples was largely due to the transformation of (R)-linalool to (S)-linalool, which has a higher sensory threshold.

Marine phytoplankton produce ∼10(9) tonnes of dimethylsulfoniopropionate (DMSP) per year(1,2), an estimated 10% of which is catabolized by bacteria through the DMSP cleavage pathway to the climatically active gas dimethyl sulfide(3,4). SAR11 Alphaproteobacteria (order Pelagibacterales), the most abundant chemo-organotrophic bacteria in the oceans, have been shown to assimilate DMSP into biomass, thereby supplying this cell's unusual requirement for reduced sulfur(5,6). Here, we report that Pelagibacter HTCC1062 produces the gas methanethiol, and that a second DMSP catabolic pathway, mediated by a cupin-like DMSP lyase, DddK, simultaneously shunts as much as 59% of DMSP uptake to dimethyl sulfide production. We propose a model in which the allocation of DMSP between these pathways is kinetically controlled to release increasing amounts of dimethyl sulfide as the supply of DMSP exceeds cellular sulfur demands for biosynthesis.

Developmental changes in the carotenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea size to harvest during 2012. HPLC analysis showed continued decrease of lutein, β-carotene, neochrome a and neoxanthin continued to decrease during berry development, with rapid decrease of lutein and (9'z)-neoxanthin occurred two weeks before véraison. Neochrome b and violaxanthin accumulated at early development and started to decrease two weeks before véraison. Volatile analysis demonstrated that total β-damascenone, TDN and vitispirane all increased dramatically, especially at later stage of ripening, whereas the changes for α-ionone and β-ionone were not obvious. The correlation between carotenoids and C13-norisoprenoids in the grape berries was compound-dependent, suggesting dependency on enzyme activity and specificity. In addition, C6-alcohols accumulated before véraison and decreased towards maturation, and 3-isobutyl-2-methoxyprazine decreased with increasing maturity., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol, and vanillin, together with C6-aldehydes and -alcohols, 4-vinylguaiacol, 4-vinylphenol, and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated. Compared with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4-vinylguaiacol, and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.

The pathogenesis of Alzheimer's disease (AD) is very complex and there are currently no significant treatments for the disease. Caspase-8 is known to be involved in neuronal apoptosis. To explore a possible molecular mechanisms involved in AD pathology, this study investigated the effect of caspase-8 knockdown on amyloid-β 1-40 (Aβ1-40)-induced apoptosis in PC12 cells. The proliferation of PC12 cells was significantly inhibited in Aβ-treated cells, and a high fraction of the cells underwent apoptosis in a dose- and time-dependent manner. Transfection of caspase-8 small interfering RNA (siRNA) resulted in reduced apoptosis following Aβ1-40 treatment. The activation of caspase-3, caspase-8, and caspase-9 was stimulated by Aβ1-40, an effect that was also significantly reduced by caspase-8 siRNA. Knockdown of caspase-8 increased the phosphorylation of the signaling molecules AKT and ERK1/2 relative to cells treated with Aβ1-40 alone. Caspase-8 is an important effector molecule involved in apoptosis induced by Aβ1-40 and is likely involved in AD pathology. This study suggests that targeted inhibition of caspase-8 may be a new therapeutic for preventing neuronal apoptosis and inhibiting the progression of AD.

An ethylene glycol (EG)/polydimethylsiloxane (PDMS) copolymer based stir bar sorptive extraction (SBSE)-GC-MS method was developed for the analysis of volatile phenols (4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol, and 4-vinylguaiacol) in alcoholic beverages. The beverage samples were diluted with phosphate buffer (1M, pH 7) and extracted with an EG/PDMS stir bar. Volatile phenols were thermally desorbed and analyzed by GC-MS. Parameters affecting extraction efficiency were studied including ionic strength, pH, extraction time, ethanol content and nonvolatile matrix. Good correlation coefficients with R(2) in the range of 0.994-0.999 were obtained for volatile phenol concentration of 5-500μg/L. Recovery for all phenols were from 95.7% to 104.4% in a beer matrix and 81.4% to 97.6% in a wine matrix. The method had a standard deviation less than 5.8% for all volatile phenols. The limit of quantification (LOQs) in beer samples was lower than 3μg/L. The method was further applied to analyze the concentrations of volatile phenols in beer, wine and other alcoholic beverage samples., (Copyright © 2015 Elsevier B.V. All rights reserved.)

The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and volatile composition was investigated in 3 years. Different severities of leaf removal (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone. Results show that cluster-zone leaf removal had little influence on vine growth, crop load, or grape maturity in terms of total soluble solids (TSS), pH or titratable acidity (TA) at harvest. However, 100% leaf removal resulted in higher concentrations of quercetin glycoside in grapes compared to 0% leaf removal. The 100% leaf removal also increased concentrations of petunidin- and malvidin-3-monoglucoside anthocyanins in two out of 3 years (2010 and 2012) by an average of 62% and 53%, respectively. In addition, 100% leaf removal resulted in higher concentrations of β-damascenone, and some bound-form terpenoids. The increases in β-damascenone were positively correlated to the increased sunlight exposure., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

The effect of canopy leaf removal and ultraviolet (UV) on Pinot noir grape and wine composition was investigated in this study. Limited basal leaf removal in the fruit zone was conducted, compared to shaded bunches. The UV exposure was controlled using polycarbonate screens to block UV radiation, and acrylic screens to pass the UV. The results showed that bunch sunlight and UV exposure significantly increased the Brix and pH in the grape juice, and increased substantially wine colour density, anthocyanins, total pigment, total phenolics and tannin content. Bunch sunlight and UV exposure affected terpene alcohols, C13-norisprenoids and other volatile composition of the wine differently. Sunlight exposure and UV resulted in increase of nerol, geraniol and citronellol but not linalool. Sunlight exposure slightly increased the concentration of β-ionone, but the increase was not statistically significant for UV treatment. Neither sunlight nor UV treatment showed any impact on the concentration of β-damascenone., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Unlabelled: Nonvolatile components influence overall flavor volatility and perception in alcoholic beverages. However, little information has been reported about the nonvolatile compounds in Chinese distilled spirits. For the first time, we isolated and identified a cyclic lipopeptide "lichenysin" as a novel nonvolatile compound in Chinese liquors, using preparative high performance liquid chromatography coupled with quadrupole-time-of-flight mass spectrometer and nuclear magnetic resonance. The concentrations of lichenysin were quantified in 14 main types of bottled Chinese liquors by using ultra performance liquid chromatography coupled with triple quadrupole mass spectrometer. The concentrations of lichenysin in Chinese liquor ranged from 0.01 to 111.74 μg/L, where the concentration was the highest in Dongjiu liquor. Furthermore, we found that lichenysin selectively affected aroma volatility in the Chinese liquor, using the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The headspace concentrations of 2-phenylethanol, phenol, and 4-methylphenol significantly decreased by respectively 58%, 76%, and 59% in 3 Chinese commercial liquors with an increase in lichenysin. These results indicated that lichenysin could be a novel nonvolatile compound that selectively affected aroma volatility in Chinese liquors., Practical Application: This was the first report that lichenysin was isolated, identified, and quantified as a nonvolatile compound in traditional Chinese liquors. Lichenysin selectively affected the volatility of the aroma compounds in Chinese liquors. So far, there is no report on lichenysin in other alcoholic beverages. It would give a new insight into flavoromics in food and help to improve aroma quality of Chinese liquors., (© 2014 Institute of Food Technologists®)

The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and β-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and β-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Laboratory screening bioassays and field trapping experiments of spotted wing drosophila flies, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), were conducted to determine the attractiveness of 17 compounds as well as to compare attractant efficiency during peak fruit ripeness and postharvest captures late in the season. Compounds structurally related to each of the fermentation products acetic acid, ethanol, ethyl acetate, and 2-phenethyl alcohol were screened for attractiveness compared with a soap water control in greenhouse cage bioassays. The compounds determined to be attractive in the greenhouse bioassay (methanol, ethanol, propanol, formic acid, acetic acid, ethyl acetate, propyl acetate, phenethyl acetate, phenethyl propionate, and phenethyl butyrate) were individually tested in the field added to apple cider vinegar (ACV). The acids were also tested individually in neutralized ACV (NACV; pH ≍7). Combinations of the compounds were tested in NACV. The capture numbers in ACV traps were not significantly increased by the addition of any of the compounds tested, although significant deterrent effects of some of the compounds allowed differences between treatments to be observed. Compounds that are most prevalent in wine and vinegar (methanol, ethanol, acetic acid, and ethyl acetate) as well as phenethyl propionate and phenethyl butyrate were less deterrent than the other compounds tested in the field. Captures during peak fruit ripeness were compared with the postharvest period when fruit hosts were not available or were overripe. Although the total number of flies captured late in the season was lower, the trends in treatment performance were similar, indicating a consistent performance of these baits from peak fruit ripeness through postharvest.

The aroma profile of Chinese rice wine was investigated in this study. The volatile compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active compounds were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). In addition to acids, esters, and alcohols, benzaldehyde, vanillin, geosmin, and γ-nonalactone were identified to be potentially important to Chinse rice wine. The concentration of these aroma-active compounds in the Chinese rice wine was further quantitated by combination of four different methods, including headsapce-gas chromatography, solid phase microextraction-gas chromatography (SPME)-GC-MS, solid-phase extraction-GC-MS, and SPME-GC-pulsed flame photometric detection (PFPD). Quantitative results showed that 34 aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), vanillin, dimethyl trisulfide, β-phenylethyl alcohol, guaiacol, geosmin, and benzaldehyde could be responsible for the unique aroma of Chinese rice wine. An aroma reconstitution model prepared by mixing 34 aroma compounds with OAVs > 1 in an odorless Chinese rice wine matrix showed a good similarity to the aroma of the original Chinese rice wine.

Objective: To assess the effects of apolipoprotein E (APOE) polymorphism on the susceptibility of depression and the efficacy of antidepressants., Methods: A total of 275 patients with depression, who met the diagnostic criteria of both CCMD-3 and DSM-4, were randomly assigned into venlafaxine group (n=136)and paroxetine group(n=139). Another 202 healthy subjects were enrolled as the control group. Hamilton Rating Scale for Depression (HAMD)-17 was adopted as the primary rating instrument to evaluate the severity of depression on the baseline and the end of the 1st, 2nd, 4th, 6th week after treatment, respectively. HAMD scores ≤7 was defined as remission, and the reduction of HAMD scores ≥50% was defined as response while <50% was defined as invalid. PCR-restriction fragment length polymorphisms (PCR-RFLP) was applied to detect the genetic polymorphism of the APOE in the case groups and control group., Results: In the venlafaxine group, the remission rate was 52.9%(n=72), the response rate was 26.5%(n=36), and the invalid rate was 20.6%(n=28), whereas the corresponding data in the paroxetine group wee 42.4%(n=59), 31.7%(n=44), and 25.9% (n=36), respectively. There were no significant differences in the efficacy between the two groups(p>0.05). In the venlafaxine group, there were no significant differences in the genotypes and the allele distribution frequency of APOEΕ2/Ε3/Ε4 between the remitters, nonremitters, and healthy controls at the end of the 6th week(p>0.05), but there was significant differences in the allele distribution frequency between the nonremitters and healthy controls(p=0.02). In paroxetine group, there were no significant differences in the genotypes and the allele distribution frequency of APOEΕ2/Ε3/Ε4 among the remitters, nonremitters and healthy controls at the end of the 6th week(p>0.05), but there were significant differences in the allele distribution frequency between the nonremitters and healthy controls (p=0.04); in addition, there were also significant differences in Ε2/Ε3 and Ε4 allele between the two groups (p=0.014)., Conclusions: The APOE gene may not play a major role in the pathogenesis of major depression. The efficacy of venlafaxine is same as paroxetine after treatment for six weeks. The APOE (Ε2+Ε3) allele may be an indicator of the bad efficacy of paroxetine treatment.

The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape composition and volatile compounds in Merlot grapes was investigated over two growing seasons in semi-arid, south-western Idaho. Vines were provided with differential amounts of water based on their estimated crop evapotranspiration (ET(c)) throughout berry development, and particle film was applied to half of the vines in each irrigation main plot. Free and bound volatile compounds in grapes were analyzed using stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS). The concentrations of free C(6) compounds (hexanal, trans-2-hexenal, and 1-hexanol) decreased, and bound terpene alcohols (nerol and geraniol) and C(13)-norisoprenoids (β-damascenone, 3-hydroxy-β-damascenone, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 3-oxo-α-ionol) increased in berries each year in response to severity of vine water stress. Concentrations of C(13)-norisoprenoids and bound forms of nerol and geraniol were positively correlated with their concentrations in the corresponding wines. Particle film application had minimum effect on free and bound volatile composition in the grapes, and there was no interactive effect between particle film and deficit irrigation. However, particle film application enhanced the total amount of berry anthocyanins., (Copyright © 2012 Elsevier Ltd. All rights reserved.)