scholarly journals Effect of Coriander Plants on Human Emotions, Brain Electrophysiology, and Salivary Secretion

Biology ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1283
Author(s):  
Wenzhu Zhang ◽  
Zhaoming Li ◽  
Lingshan Wang ◽  
Hui Liu ◽  
Hong Liu
Keyword(s):  
Amino Acids ◽  
Cerebral Cortex ◽  
Volatile Organic Compounds ◽  
Methyl Methacrylate ◽  
Organic Compounds ◽  
Salivary Secretion ◽  
Volatile Organic ◽  
Human Emotions ◽  
The Relationship ◽  
Band Activity

Coriander is a popular herb with versatile applications. However, the current research about coriander medicinal values have been mainly focusing on its extracts while lacking in the relationship between living coriander plants and emotion. Therefore, this study aims to investigate the effects of coriander plants on human emotions and physiological activities. The results showed that the main Volatile organic compounds (VOCs) of coriander plants were 2-ethyl-1-hexanol, d-limonene, eucalyptol, benzyl alcohol, Isophorone, dimethyl glutarate, α-terpineol, styrene, methyl methacrylate, α-pinene. Coriander plants could significantly reduce the angry sub-scores, alpha amylase and amino acids (arginine, proline, histidine, and taurine) concentrations in saliva. Theta (4–8 Hz) band activity of the cerebral cortex was significantly enhanced. Moreover, taurine significantly positively correlated with anger and negatively correlated with vigor. All the results signified that coriander plant could influence the activity of brain electrophysiological and salivary secretion through its VOCs to improve people’s negative emotions.

scholarly journals What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1570
Author(s):  
Charles Spence
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Mass Spectrometry Data ◽  
Complex Relationship ◽  
Chemical Profile ◽  
Volatile Organic ◽  
Flavour Perception ◽  
Food And Drink ◽  
The Relationship ◽  
Unique Chemical

This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.

scholarly journals The Relationship Between Exhaled Volatile Organic Compounds And Respiratory Function In Response To Ultra-endurance Exercise

2021 ◽  
Vol 53 (8S) ◽  
pp. 97-97
Author(s):  
Eli F. Kelley ◽  
Courtney M. Whealtey-Guy ◽  
Glenn M. Stewart ◽  
Jesse C. Schwartz ◽  
Caitlin Fermoyle ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Endurance Exercise ◽  
Respiratory Function ◽  
Volatile Organic ◽  
Ultra Endurance ◽  
The Relationship

scholarly journals Relationship Among Volatile Organic Compounds and Sensory Properties in Craft Beer

2020 ◽  
pp. 13-26
Author(s):  
Federico Pallottino ◽  
Cosimo Taiti ◽  
Simona Violino ◽  
Corrado Costa ◽  
Elisa Masi ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Sensory Properties ◽  
Multivariate Statistical ◽  
Commercial Sample ◽  
Craft Beer ◽  
Volatile Organic ◽  
Evaluation Panel ◽  
The Relationship ◽  
Direct Use

Hops flowers are used to impart highly desirable hoppy aromas in beer. The emergence of craft brewing caused an increase in the popularity of intense hoppy beer determining a breeding trend for new hop flavour varieties that differ in terms of oil contents and compounds. The aim of this work is to examine the relationship between volatile organic compounds (VOCs) and sensory properties in an Italian craft beer brewed with 2 selected Italian wild hop varieties and a commercial one (Cascade) grown in 2 sites with different environmental condition. Since the beer aroma is represented by hop flowers and so they increase incise in the finished product. In this study, 6 beer samples produced by an Italian microbrewery using hop plants were collected and analysed for Volatile Organic Compounds (VOCs) profiles  using a PTR-TOF-MS and a sensory evaluation (panel and consumer tests). Multivariate statistical analyses (PCA and CANOCO) showed as “Cascade commercial” sample marks with the highest intensity of taste  in comparison to other samples. Results showed low interest for the aromas the hops imparted to the beers produced in relationships to the commercial variety grown and bought. In addition, the grown commercial cascade resulted to be interesting, producing a modified aroma profile when compared to its commercial counterpart. Finally, this study showed an initial contribution  to screen other wild genotypes to identify new hops for direct use or breeding with new characteristics that can be used for the production of beer with a modified aroma.

scholarly journals Assessment of Personal Relaxation in Indoor-Air Environments: Study in Real Full-Scale Laboratory Houses

2021 ◽  
Vol 18 (19) ◽  
pp. 10246
Author(s):  
Yoshitake Nakayama ◽  
Norimichi Suzuki ◽  
Hiroko Nakaoka ◽  
Kayo Tsumura ◽  
Kohki Takaguchi ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Indoor Air ◽  
Subjective Evaluation ◽  
Objective Evaluation ◽  
Subjective Evaluations ◽  
Volatile Organic ◽  
The Relationship ◽  
Electroencephalogram Eeg ◽  
Human Sense

The relationship between chemical concentrations in indoor air and the human sense of comfort and relaxation have been reported. We investigated the effect of the sum of volatile organic compounds (ΣVOCs; sum of 79 VOCs) on the level of relaxation in two laboratory houses with almost identical interior and exterior appearances. The electroencephalogram (EEG) was monitored to evaluate the degree of personal relaxation objectively. The experiments were conducted in laboratory houses (LH) A and B with lower and higher levels of ΣVOCs, respectively. A total of 168 healthy volunteers participated, who each performed the task for 20 min, followed by a 10-min break, and EEG was measured during the break. Simultaneously as subjective evaluations, the participants were asked to fill a questionnaire regarding the intensity of odor and preference for the air quality in each LH. The subjective evaluation showed a significant association between ΣVOCs and participants’ relaxation (OR: 2.86, 95%CI: 1.24–6.61), and the objective evaluation indicated that the participants were more relaxed in the LH with lower levels of ΣVOCs than that with higher levels (OR: 3.03, 95%CI: 1.23–7.50). Therefore, the reduction of ΣVOCs and odors in indoor air would have an effect, which is the promotion of relaxation.

Identification and Quantitation of Volatile Organic Compounds in Poly(methyl methacrylate) Kitchen Utensils by Headspace Gas Chromatography/Mass Spectrometry

2014 ◽  
Vol 97 (5) ◽  
pp. 1452-1458 ◽  
Author(s):  
Hiroyuki Ohno ◽  
Motoh Mutsuga ◽  
Yoko Kawamura
Keyword(s):  
Volatile Organic Compounds ◽  
Methyl Methacrylate ◽  
Organic Compounds ◽  
Methyl Acrylate ◽  
Room Temperature ◽  
Gas Chromatography Mass Spectrometry ◽  
Poly Methyl Methacrylate ◽  
Volatile Organic ◽  
Headspace Gas ◽  
First Time

Abstract A headspace GC/MS method was developed for identification and quantitation of residual volatile organic compounds in poly(methyl methacrylate) (PMMA) kitchen utensils. A sample was cut into small pieces, then N,N-dimethylacetamide was added in a headspace vial and sealed. After storing for more than 1 day at room temperature, the vial was incubated for 1 h at 90°C, and the headspace gas was analyzed by GC/MS. In 24 PMMA kitchen utensils, 16 volatile organic compounds including methyl methacrylate, methyl acrylate, toluene, 2-methyl-1-butene, 2-methyl-2-butene, 2-methylpropanal, methyl propionate, methyl isobutyrate, trans-3-heptene, heptane, cis-3-heptene, trans-2-heptene, cis-2-heptene, 2,4,4-trimethyl-1-pentene, 2,4,4-trimethyl-2-pentene, and 1-octene were identified and quantitated. These 15 volatile compounds except methyl methacrylate were found for the first time in PMMA kitchen utensils. Recovery rates from spiked samples were 97.4–104.0% with CV values of 2.8–9.6%. Samples contained 190–7900 μg/g of methyl methacrylate, 26–810 μg/g of methyl acrylate, and 2–1300 μg/g of toluene; other compounds were at levels less than 100 μg/g. Methyl methacrylate was the main monomer of PMMA and methyl acrylate was a comonomer; toluene should be used as a solvent.

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Meat Science ◽  
2021 ◽  
pp. 108596
Author(s):  
Thais Cardoso Merlo ◽  
José Manuel Lorenzo ◽  
Erick Saldaña ◽  
Iliani Patinho ◽  
Alais Cristina Oliveira ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Profile ◽  
Volatile Organic

scholarly journals Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1029
Author(s):  
Yu Xiao ◽  
Yuxin Huang ◽  
Yulian Chen ◽  
Ziyi Fan ◽  
Ruyang Chen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Solid State ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Total Phenolics ◽  
Black Soybean ◽  
Volatile Organic

In this study, black soybean was firstly processed by solid-state fermentation (SSF) with a probiotic fungus Eurotium cristatum YL-1. The effect of SSF on the nutritional components (including proximate, amino acids, minerals, and fatty acids), total phenolics, isoflavones, antioxidant activity, and volatile organic compounds of black soybeans were revealed. Results of this work demonstrated that black soybean processed by SSF with E. cristatum greatly increased the contents of protein, essential amino acids, and some minerals (e.g., calcium, phosphorus, and magnesium). GC results revealed that more than 80% of the total lipids from both fermented and non-fermented black soybeans were unsaturated fatty acids, and SSF influenced the fatty acids composition. Higher contents of total phenolics and aglycone isoflavones (i.e., genistein, daidzein, and glycitein) of fermented black soybeans were achieved by SSF. Furthermore, SSF with E. cristatum considerably augmented the ferric reducing antioxidant power, scavenging effects against ABTS·+ and DPPH radical, reducing power, and chelating ability of black soybeans, which evaluated with various polarity solvent extracts. HS-GC-IMS analysis detected a total of 66 volatile compounds in FBS and BS, and 56 volatile organic compounds were successfully identified. The intensities of main volatile compounds (i.e., 10 esters, 11 alcohols, and 19 aldehydes) differed remarkably by fermentation with E. cristatum. The intensities of seven alcohols and nine aldehydes considerably decreased, whereas higher levels of esters were achieved by SFF. Thus, our results confirmed that black soybeans processed by SSF with E. cristatum is a promising approach to substantially improve its nutritional value, flavor characteristics, and biological effect, and might have great potential in the development of new functional foods or be used as a new nutritional ingredient applied in food design.

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