Plants in nature have developed many defense mechanisms to defend themselves against attacks by harmful organisms; these mechanisms are indirect and direct. When attacked by a harmful organism, many plant species release volatile substances that attract natural enemies of herbivores. Volatile substances have an important role in the tritrophic system consisting of a plant, a herbivore, and its ...

In the present study, a simple and sensitive methodology based on dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography with quadrupole mass detection (GC-qMSD), was developed and optimized for the determination of volatile (VOCs) and semi-volatile (SVOCs) compounds from different alcoholic beverages: wine, beer and whisky. Key experimental fa...

UNLABELLED Bacteria release a wide diversity of small bioactive molecules that often correspond to secondary metabolites. Among them, volatile molecules produced under various growth conditions were shown to mediate cross-kingdom interactions with plants, nematodes, and fungi. Although the role of volatile compounds in bacterial biology is not well understood, recent reports indicated that they...

in this research, the ability of bacillus strains in suppression of mycelial growth and conidial germination of b. cinerea against botrytis fruit rot of strawberry were evaluated in three cultivars of strawberry including quineliza, paros and kurdistan. results indicated that among 32 strains of bacillus, ten strains showed strong inhibitory effects against b. cinerea using the plate assay and ...

Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, det...

We describe a method for the collection and microanalysis of the volatile organic compounds in human breath. A transportable apparatus supplies subjects with purified air and samples their alveolar breath; the volatile organic compounds are captured in an adsorptive trap containing activated carbon and molecular sieve. The sample is thermally desorbed from the trap in an automated microprocesso...

Citrus essential oils are very complex matrices which contain numerous compounds of different chemical classes. These compounds are generally divided into two fractions: the volatile fraction, which is the most representative, and ranges between 85 and 99% in the different cold-pressed citrus oils, and the non-volatile residue, which ranges between 1 and 15%. The development of new instrumental...

There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydro...

Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds). The pH of Budu samples ranged from 4.50-4.92, while the sa...

In Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12 months was studied. Seven types of winewoods subjected to different toasting methods were used. Different rates of extraction, depending mainly on wood compounds origin (toasting or naturally present in wood) and on the watering process during toasting, were...