ISIPCA

This research aimed to optimize the extraction conditions of phenolic compounds by ultrasound-assisted extraction (UAE) from Cornulaca monacantha Del., a species of the Chenopodiaceae family, using response surface methodology (RSM). A three-level Box–Behnken Design was used to investigate the following three factors of extraction conditions: solid-to-liquid ratio (Xi), extraction temperature (Xj), and extraction time (Xk). The optimized UAE extraction conditions obtained were: (Xi) = 0.5:10 g/mL, (Xj) = 45 °C, and (Xk) = 30 min. Once the extraction conditions of the phenolic compounds had been optimized, this protocol was applied to another plant of the same family, Anabasis articulata (Frossk.) Moq. The optimum values of extraction yield, total polyphenol content (TPC), and total flavonoid content (TFC) were respectively 14.68%, 37.27 (µg GAE/mg DE), and 7.21 (µg QE/mg DE) for Cornulaca monacantha Del., and 13.56%, 58.38 (µg GAE/mg DE), and 6.44 (µg QE/mg DE) for Anabasis articulata (Frossk.) Moq. Anabasis articulata (Frossk.) Moq. has a significantly higher antioxidant potential than Cornulaca monacantha Del. due to its high content of phenolic compounds (TPC). The high concentration of these plants in phenolic compounds validates their potential for traditional medicinal use.

With growing consumer demand for sustainable products, substitutes for ethanol alcohol have emerged in food and fragrance industries, aligning with eco‐friendly practices. Wheat and beet alcohols, while sustainable, showed chemical and sensory limitations for fragrances. This study aimed to evaluate grape alcohol as a sustainable alternative by assessing its olfactive properties compared to conventional alcohols. Sensory methodologies, including term generation, RATA, and temporal tests, were employed. Results analyzed via three‐way ANOVA and Kruskal‐Wallis tests revealed grape alcohol's “fruity,” “aquatic,” and “yeast” notes, resembling beet alcohol but with a fruitier, aquatic profile. Scent kinetics showed consistent profiles over time, with no significant differences between beet and wheat alcohols at 0 min ( p = 0.781), 4 h ( p = 0.949), and marginal significance at 19 h ( p = 0.188). For vanillin, no significant differences emerged between grape and wheat alcohol ( p = 0.738, 0.849, 0.461) or grape and beet alcohol.

The aroma of fine matured spirits is typically complex, resulting from numerous reactions occurring during the production process and some developing during maturation in oak casks. The refreshing sensation brought by mint notes was often ex- pected, even after years of maturation. The main challenge lies in achieving an aromatic balance characterised by the seamless integration of woody aromas while maintaining the initial distillate's freshness. The present study examines the sensory effects associated with the interactions between wood, mint and cold sensations in spirits. Nine spirit model solutions were prepared, representing different combinations of terpene ketones (imparting mint aroma) and wood compounds, each at three concen- tration levels. The quantitative composition of mint compounds simulated varying degrees of mintiness in the distillate (low, medium and high), while the concentrations of wood compounds mimicked three maturation periods (short, intermediate and long term) in wooden casks. Samples were sensorily analysed by discriminative (triangle test) and rate-all-that-apply (RATA) methodologies. An increase in woody intensity was notably perceived in samples with a low-mint profile and containing wood compounds associated with medium and long-term maturation. However, no significant sensory differences were observed in mint and cold perception between model solutions regardless of the simulated maturation conditions, indicating a limited in- fluence of the studied wood compounds on the sensation of freshness in spirits due to competitive perceptual interactions with terpene ketones.

Vanilla production in Guadeloupe is expanding. The main species grown is Vanilla planifolia, but other species such as Vanilla pompona are also present and required by industries. To upgrade the value of vanilla production on this Caribbean Island, this study was performed to evaluate the aromatic specifies of these vanilla species according to the length of the post-harvest period (2 months and 9 months). For this purpose, Vanilla planifolia and Vanilla pompona were compared through scald and scarification transformation processes, as well as two different refining times (T1 and T2). For chemical characterization, 0.1 g of vanilla bean seeds was used for SMPE/GC-MS measurements, while 0.05 g of vanilla samples was subjected to infusion in milk (0.15%) for sensory evaluation. The latter involved generation of terms of aroma through olfaction and gustation sessions. The chemical results showed a significant difference between the two species, where vanillin was mostly present in Vanilla planifolia, unlike Vanilla pompona, where it was mainly rich in 4-methoxybenzyl alcohol. Interestingly, the second refining time was characterized by the appearance of two major components, 1,3-octadien and acetic acid. For sensory analysis, all the vanillas exhibited a high diversity of aromas including “sweet”, ”gourmand”, “spicy” flavors and so on. The application of factorial correspondence analysis (FAC) as well as the agglomerative hierarchical clustering (AHC) showed differences between the vanilla samples according to both the species and refining time. The combination of these analyses makes it possible to establish a chemical and organoleptic profile of vanillas. Varietal and processing factors both have a major impact on the aroma profile of vanillas.

Cutibacterium acnes is one of the most abundant bacteria on the skin. Being exposed to oxygen and oxic stress, the secretion of the bacterial antioxidant protein RoxP ensures an endogenous antioxidant system for the preservation of skin health. To investigate the impact of the antioxidant RoxP on oxidation of the bacteria, wildtype and an isogenic roxp mutant were cultured in anaerobic and oxic conditions. The carbonylated status of proteins were recorded, as were the most significant modifications in a relative intensity of free fatty acids (FFA) and lipids containing fatty acids (FA), such as di- (DG) and triglycerides (TG), di- (DGDG) and sulfoquinozyldiacylglycerol (SQDG) and ceramides. Concerning the fatty acid types, it was observed that the free fatty acids contained mainly C12:0–C26:0 in hydroxy and acylated forms, the DG contained mainly C29:0–C37:0, the TG contained mainly C19:0–C33:0, and the DGDG/SQDGs contained very long fatty acids (C29:0–C37:0) demonstrating the interdependence of de novo synthesis of lipids and RoxP. The area of DGDG peaks (924.52, 929.56 and 930.58) were affected by bacterial growth conditions, with the exception of m/z 910.61. Moreover, the FFA unsaturation is wider in the SQDG species (C30:0 to C36:6) than in DG, TG or free FFA species. It could be concluded that both environmental oxidative statuses, as well as the prevalence of bacterial antioxidant systems, significantly shape the lipidome of C. acnes.

The self-administration of nicotine using e-cigarettes involves the use of liquids containing both solvent and aroma. The vaping appeal is enhanced by the sensory perception of flavours. Thus, an important attention may be paid to the choice of the refill liquid. For this purpose, this study aimed to evaluate the potential of 1,3-propanediol (PDO, vegetal solvent) and 1,3-butanediol (BDO, vegetal solvent), in replacing the chemical one such 1,2-propanediol (PG) while maintaining sensory pleasure and ensuring the wellbeing. The work was conducted with 30 participants accustomed to vaping. Three flavours have been selected, menthol, vanillin and pyrazine, respectively, to provide the most preferred perceptions which are respectively mint, sweet and tobacco. The Rate-All-That-Apply (RATA) method was chosen since it is rapid and robust. Menthol/PDO and menthol/PG exhibited a close olfactive profile, described as minty, cold and sweet. A similar finding has been observed for vanillin/PDO and vanillin/PG. The use of BDO provided different perceptions in comparison with PDO and PG regardless of the type of flavour. It was found to be the most suitable for pyrazine perception. These results were enhanced by the application of the agglomerative hierarchical clustering (AHC). The obtained dendrogram was composed of three groups according to their similarities, where e-liquids containing PDO, and PG belongs to the same groups for both menthol and vanillin.

The qualitative spirit ageing bouquet, developed during maturation in oak casks through a complex transformation process, can result in a broad palette of nuances where roasted and nutty aromas are often identified. Nitrogen heterocycles (pyrazines, thiazoles, pyrroles), produced during the heating step of the barrel-manufacturing, contribute to the perception of these nuances. However, their specific sensory characteristics within the spirit matrix have been poorly studied until now. The current study consisted in an overall olfactory characterization of nine targeted N-heterocycles molecules previously identified in oak wood and detected in spirits. In a first step, the olfactory perception thresholds (detection and recognition) were measured in a spirit model medium (23% hydroalcoholic solution, pH 4), revealing that the presence of ethanol at such level minimally affected the olfactory perception of the studied compounds. A first sensory description of the set of N-heterocycles also highlighted a large spectrum of aromatic nuances, mostly related to the semantic field of wood (nut, roasted, smoky, spicy). In a second step, a profile of the key aromatic attributes of the studied molecules was compiled, on the basis of their corresponding intensity scores given by a trained expert panel. Principal Component Analysis followed by Hierarchical Cluster Analysis categorized the pool of N-heterocycles according to their sensory similarities. The presence of ethanol in spirit model matrix did not affect detection and recognition thresholds of studied N-heterocycles. Wood-derived nuances accounted among the most representative aromas characterized the studied N-heterocycles. Functionals groups carried out by the chemical ring modified the aromatic perception of N-heterocycles. K E Y W O R D S ageing bouquet, nitrogen heterocycles, oak wood, olfactory thresholds, sensory characterization, spirits 10991026, 0, Downloaded from https://onlinelibrary.wiley.com

A comparison between the classical gas chromatography (GC) technique with supercritical fluid chromatography (SFC) technology was performed using an essential oil of Citrus limon (lemon) as a model, considering its wide use in the cosmetic world. For the qualitative part, the signal annotation was achieved by mass spectrometry using either an electron ionization (EI) or an atmospheric pressure photoionization (APPI) source. For the quantitative part, GC was hyphenated to a flame ionization detector (GC-FID) and SFC to an ultraviolet detector (SFC-UV). The assay of the major component of citrus oil, i.e., limonene, was carried out by SFC-UV. The similar results obtained between GC-FID and SFC-UV allows SFC-UV to be considered as an alternative to GC-FID for Citrus oil characterization. Then, analyses of an essential oil collection from Citrus fruits were achieved to confirm the potential use of SFC-UV for oil classification in the context of quality control of raw materials in cosmetics.

Analytical chemistry relies massively on solvents, which are generally petroleum-based and have hazardous effects. The ideal alternative solvents suitable for analysis should have high selectivity, solvency, low toxicity, and low environmental impacts, be easily biodegradable and recyclable, and be obtained from renewable resources at a reasonable price. Obviously, finding the ideal solvent that meets all the aforementioned requirements is a big challenge. Therefore, the selection of the optimum solvent will always be a compromise depending on the extraction procedure, the analytical method, the matrix, and the target molecules. In this current opinion, we provide an instantaneous picture of current knowledge on alternative and sustainable solvents used in analytical laboratories either for sample preparation or analysis in terms of innovation and development of safe products and procedures.

Analytical techniques are employed every day in both, industry and academia. The concept of green analytical chemistry involves making analytical chemistry safer for operators, more sustainable for the environment and more economical. Improvements in the availability of renewable feedstocks, miniaturization, automated technology, and chemical recycling, make this a vibrant field of research. This new edition of Challenges in Green Analytical Chemistry presents an overview of the latest tools and techniques for improving safety and sustainability in analytical chemistry. Covering topics including solvent selection, miniaturization and metrics for the evaluation of greenness, this book is a useful resource for researchers and application laboratories interested in reducing the risks and environmental impacts of analytical methods.

The potential of using the bio-based solvent 2-methyloxolane, also known as 2-methyltetrahydrofuran or 2-MeTHF, as an alternative to petroleum solvents such as hexane, was investigated for the extraction of volatile compounds from hop cones (Humulus lupulus L.). Lab scale extractions were coupled with in silico prediction of solutes solubility to assess the technical potential of this bio-based solvent. The predictive approach was performed using the simulation software COSMO-RS (conductor like screening model for real solvants) and showed that the 2-methyloxolane is as good as or better than hexane to solubilize the majority of aromas from hop cones. The experimental results indicated that the highest aroma yield was obtained with 2-methyloxolane with 20.2% while n-hexane was only able to extract 17.9%. The characterization of aromas extracted by the two solvents showed a similar composition, where lupulone was the main component followed by humulone. No selectivity of the solvents was observed for any of the major analytes. Finally, a sensory analysis was performed on the extracts, showing that both concretes using 2-methyloxolane and hexane have similar olfactory profiles. The results indicate that 2-methyloxolane could be a promising bio-based extraction solvent for hexane substitution.

Molecular networks (MN) allows to organize tandem mass spectrometry (MS/MS) data by spectral similarities. Cosine-score used as a metric to calculate the distance between two spectra is based on peak lists containing fragments and neutral losses from MS/MS spectra. Until now the workflow excluded the generation of molecular network from electron ionization (EI) MS data as no selection of the putative parent ion is achieved when performing classical gas chromatography (GC)-EI-MS analysis. In order to fill this gap, new functionalities on MetGem 1.2.2 software (https://github.com/metgem/metgem/releases ) have been implemented and results from a large EI-MS database and GC-EI-MS analysis will be exemplified.

This paper reports on the development of an autonomous instrument based on an array of eight resonant microcantilevers for vapor detection. The fabricated sensors are label-free devices, allowing chemical and biological functionalization. In this work, sensors based on an array of silicon and synthetic diamond microcantilevers are sensitized with polymeric films for the detection of analytes. The main advantage of the proposed system is that sensors can be easily changed for another application or for cleaning since the developed gas cell presents removable electrical connections. We report the successful application of our electronic nose approach to detect 12 volatile organic compounds. Moreover, the response pattern of the cantilever arrays is interpreted via principal component analysis (PCA) techniques in order to identify samples.

The ontogenetic development of PepT1, NBAT and EAAC1 along the vertical and horizontal axes of the rat small intestine was evaluated using semiquantitative reverse transcriptase-polymerase chain reaction (RT-PCR) and immunohistochemistry. The proximodistal profiles of mRNA levels showed that PepT1 was evenly distributed, whereas NBAT had greater expression in the proximal part, and EAAC1 in the distal part. These regionalizations were the same from postnatal days 4 to 50. PepT1 and NBAT proteins were detected in the microvilli of enterocytes along the length of the villi. NBAT was also found in the cytoplasm. Surprisingly, EAAC1 was located exclusively in the microvilli of enterocytes in the crypt and the bases of the villi. These protein expression patterns were similar in all parts of the small intestine (proximal, median and distal), at all ages. We conclude that the expression of PepT1, NBAT or EAAC1 are differently regulated according to both the horizontal and vertical axes.

The headspace concentrations of three esters above solutions containing emulsified lipids were more resistant to dilution by a stream of gas than those above water alone. The effect was greatest for ethyl octanoate, and least for ethyl butyrate, with ethyl hexanoate showing intermediate behavior. This correlated with their solubility in the lipid fraction of the emulsion. Headspace analysis (comparing the emulsion with water) underestimated the release of the esters during consumption. The ratios observed between water and emulsion systems were different for the maximum breath concentration compared with headspace analysis. The emulsion appears to have acted as a reservoir for volatile release, counteracting the effects of sample dilution by saliva.