Journal: Molecules

Article Title: A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius

doi: 10.3390/molecules27082503

Figure Lengend Snippet: Odor-active compounds identified in the fermented broth by means of DI-SBSE-GC-MS-O.

Article Snippet: Antifoam 204, dihydrocarveol (95%), 2,6-dimethylpyrazine (97%), 2-ethylpyrazine (98%), geraniol (98%), cis -hex-3-en-1-ol (98%), 2-methoxy-4-vinylphenol (98%), 3-methyl-2(5H)-furanone (90%), nonanal (95%), octanal (99%), and terpinen-4-ol (95%) were obtained from Sigma-Aldrich (Darmstadt, Germany). γ-Butyrolactone (99%), citral (95%), coumarin (98%), decanal (96%), 2,5-dimethylpyrazine (99%), 2-ethyl-3,5(6)dimethylpyrazine (99%), eucalyptol (95%), heptanal (97%), hydroxyacetone (95%), isovaleraldehyde (98%), cis -jasmon (94%), methyl salicylate (98%), 6-methyl-5-hepten-2-one (98%), nonanoic acid (97%), phenylacetaldehyde (95%), and skatol (99%) were purchased from Alfa-Aesar (Kandel, Germany).

Techniques: Concentration Assay, Chocolate

Journal: Frontiers in Nutrition

Article Title: Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation

doi: 10.3389/fnut.2025.1577302

Figure Lengend Snippet: Heatmap results of 48 compounds with a significant difference in the five varieties floral-fruity aroma Congou black teas in Chongqing (VIP value >1 in OPLS-DA). (notes: Compound-1: nerol; Compound-2: (E)-2-octenal; Compound-3: (E,E)-2,4-nonadienal; Compound-4: (E)-2-decenal; Compound-5: (E,E)-2,4-heptadienal; Compound-6: furfural; Compound-7: (E)-3-hexenyl butanoate; Compound-8: (E,E)-2,4-decadienal; Compound-9: nerolidol; Compound-10: hexanal; Compound-11: 2-ethylnitrobenzene; Compound-12: (E)-2-nonenal; Compound-13: benzyl nitrile; Compound-14: 1,2-dihydro-1,1,6-trimethylnaphthalene; Compound-15: (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone; Compound-16: 3-octen-2-one; Compound-17: 2-butyl-2-octenal; Compound-18: (Z)-tetrahydro-6-(2-pentenyl)-2H-pyran-2-one; Compound-19: (E)-β-farnesene; Compound-20: 2-methylpropanoic acid 2-phenylethyl ester; Compound-21: hexyl hexanoate; Compound-22: (E)-citral trans-3,7-dimethylocta-2,6-dienal; Compound-23: α-terpineol; Compound-24: indole; Compound-25: 6-methyl-5-hepten-2-one; Compound-26: benzeneacetaldehyde; Compound-27: benzyl alcohol; Compound-28: geraniol; Compound-29: benzaldehyde; Compound-30: neral; Compound-31: 2,6,6-trimethylcyclohexa-1,3-diene-1-carbaldehyde; Compound-32: (E,Z)-2,6-nonadienal; Compound-33: heptanoic acid; Compound-34: 6,10-dimethyl-5,9-undecadien-2-one; Compound-35: (E)-2-heptenal; Compound-36: α-ionone; Compound-37: cis-3-hexenyl α-methylbutyrate; Compound-38: 3,5-octadien-2-one; Compound-39: trans-linalool oxide (furanoid); Compound-40: (Z)-3-hexen-1-yl benzoate; Compound-41: decanal; Compound-42: β-myrcene; Compound-43: methyl salicylate; Compound-44: 1-hexanol; Compound-45: 1-octen-3-ol; Compound-46: terpinen-4-ol; Compound-47: (E)-1-(2,6,6-trimethylcyclohexa-1,3-dien-1-yl)but-2-en-1-one; Compound-48: citral).

Article Snippet: Notably, linalool, β-myrcene, and methyl salicylate were identified as key citrus-like compounds in SCBT for the first time.

Techniques:

Journal: Agronomy

Article Title: Alleviating Continuous Cropping Obstacles in Celery Using Engineered Biochar: Insights into Chemical and Microbiological Aspects

doi: 10.3390/agronomy14112685

Figure Lengend Snippet: Figure 1. Changes in soil phenolic acid concentrations following the addition of 0% (N), 0.2% (BS2), 0.4% (BS4), or 0.8% (BS8) (w/w) WP400 biochar. * Indicates significant differences in the LSD test (p < 0.05) between treatments of the first crop. ☆:

Article Snippet: For the analysis, standard phenolic acids were used: 4-hydroxybenzoic acid (HYD), p-coumaric acid (COU) and ferulic acid (FER) from Sigma-Aldrich (St. Louis, MO, USA), and vanillic acid (VAN) from ChromaDex (Los Angeles, CA, USA).

Techniques:

Journal: Food Chemistry: X

Article Title: Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

doi: 10.1016/j.fochx.2023.100710

Figure Lengend Snippet: Identified volatile compounds in milk-flavored white tea.

Article Snippet: Decanoic acid, ethyl ester (chromatographically pure reagent, purity ≥ 99.8%); The standard mixture of n -alkanes C 8 -C 30 was purchased from Sigma (Shanghai, China). α -ionone, benzaldehyde, methyl salicylate, geranylaceton, nerolidol, and β -cyclocitral were from Shanghai Yuanye Bio-Technology Co., Ltd. (Shanghai, China).

Techniques: