Search results for "volatile"

CHEMICAL AND BOTANICAL CHARACTERIZATION OF A ROSMARINUS OFFICINALIS L. BIOTYPE FROM SICILY

2006

Rosemary (Rosmarinus officinalis L.) is widely cultivated all over the world as ornamental and aromatic plant. Today, the interest towards its cultivation is strongly arising, due to the many biological activities exerted by the essential oil extracted from its leaves and flowers. Which compounds confer to Rosemary's essential oil its properties is still unclear, but it seems likely that these effects must be attributed to a mixture of different principles, acting contemporarily and synergically. The diverse composition of the essential oils of Rosemary's ecotypes coming from different geographical areas could be the reason of their various level of activity. With the aim of obtaining furth…

Direct measurement of NO3 radical reactivity in a boreal forest

2018

We present the first direct measurements of NO3 reactivity (or inverse lifetime, s−1) in the Finnish boreal forest. The data were obtained during the IBAIRN campaign (Influence of Biosphere-Atmosphere Interactions on the Reactive Nitrogen budget) which took place in Hyytiälä, Finland during the summer/autumn transition in September 2016. The NO3 reactivity was generally very high with a maximum value of 0.94 s−1 and displayed a strong diel variation with a campaign-averaged nighttime mean value of 0.11 s−1 compared to a daytime value of 0.04 s−1. The highest nighttime NO3 reactivity was accompanied by major depletion of canopy level ozone and was associated with strong temperature inversion…

Composition and volatile aromatic fraction of "fine amber" Marsala wines

2012

Aroma of green sicilian table olive under different irrigation treatments by SPME-GC/MS

2012

Influence of wine-making technique and aging on the volatile fraction of red wine cultivars Perricone by SPME-GC/MS. In: Book of abstracts

2012

Chemical composition of the essential oils of three endemic species of Anthemis sect. Hiorthia (DC.) R.Fern. growing wild in Sicily and chemotaxonomi…

2014

The chemical composition of the essential oils isolated from the aerial parts of Anthemis pignattiorum Guarino, Raimondo & Domina and A. ismelia Lojac. and the aerial parts and flowers of Anthemis cupaniana Tod. ex Nyman , three endemic Sicilian species belonging to the section Hiorthia, was determined by GC-FID and GC/MS analyses. (Z)-Muurola-4(14),5-diene (27.3%) was recognized as the main constituent of the A. pignattiorum essential oil, together with isospathulenol (10.6%), sabinene (7.7%), and artemisyl acetate (6.8%), while in the oil obtained from the aerial parts of A. ismelia , geranyl propionate (8.8%), bornyl acetate (7.9%), β-thujone (7.8%), neryl propionate (6.5%), and t-muurol…

Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compo…

2021

International audience; The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained by hydrophobic interactions involving the mucosal pellicle and by the ability of oral cells and saliva to metabolize specific aroma compounds. The …

The role of saliva in aroma release and perception

2017

Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…

Chemical Composition and in Vitro Antimicrobial and Mutagenic Activities of Seven Lamiaceae Essential Oils

2009

Deeper knowledge of the potentiality of aromatic plants can provide results of economic importance for food and pharmacological industry. The essential oils of seven Lamiaceae species were analyzed by gas chromatography-mass spectrometry and assayed for their antibacterial, antifungal and mutagenic activities. Monoterpenes in the oils ranged between 82.47% (hyssop oil) and 97.48% (thyme oil), being mainly represented by oxygenated compounds. The antibacterial activity was evaluated against six pathogenic and five non-pathogenic bacterial strains. Oregano and thyme oils showed the strongest antibacterial activity against the pathogenic ones. The antifungal activity was evaluated against six …

Nectar-Inhabiting Bacteria Affect Olfactory Responses of an Insect Parasitoid by Altering Nectar Odors

2022

AbstractFloral nectar is ubiquitously colonized by a variety of microorganisms among which yeasts and bacteria are the most common. Microorganisms inhabiting floral nectar can alter several nectar traits, including nectar odor by producing microbial volatile organic compounds (mVOCs). Evidence showing that mVOCs can affect the foraging behavior of insect pollinators is increasing in the literature, whereas the role of mVOCs in altering the foraging behavior of third-trophic level organisms such as insect parasitoids is largely overlooked. Parasitoids are frequent visitors of flowers and are well known to feed on nectar. In this study, we isolated bacteria inhabiting floral nectar of buckwhe…