Genetic diversity in wild Tunisian populations of Mentha pulegium L. (Lamiaceae)

The allozyme variation of 15 Tunisian wild populations of Mentha pulegium L. threatened by human activities (clearing, hard-grazing, ploughing, traditional uses) was surveyed by the analysis of 14 isozyme loci using horizontal gel starch electrophoresis. The species exhibited a high level of genetic variation within populations (the mean Ap = 2.20, P = 72%, Ho = 0.349 and He = 0.229), which indicates a predominately outcrossing mating system and the recruitment of new genotypes via dispersal seeds. The genetic structure analysis of the populations using F statistics indicates no inbreeding, and showed an excess of heterozygosity for few loci. The moderate differentiation of populations (F_ST = 0.110) and the low rate of gene flow between them (Nm = 2.02) might been caused by recent isolation of the populations through biotope disturbances. The value of Nei's genetic identity varied from 0.839 to 0.999 reflecting a relatively low genetic divergence between populations. Cluster analysis using UPGMA method and Nei's genetic identity values, showed that populations geographically close didn't always cluster together. However, populations within the same bioclimatic stage generally subclustered together indicating that differentiation between bioclimatic regions occurred.     

Effect of solution conductivity on the volatile constituents of Origanum dictamnus L. in nutrient film culture

The chemical composition of the essential oils obtained from leaves and bracts of hydroponically cultivated Origanum dictamnus L. (Cretan dittany), growing under various electrical conductivity (EC) levels (2.0, 4.0, and 6.0 mS/cm), was studied, using the nutrient film technique (NFT). The analysis of the essential oil content was achieved by GC-MS technique, and totals of 41 and 38 different compounds were identified in both cases of large-leaved and narrow-leaved samples of leaves and bracts, respectively. Differences in the composition content and of the percentage of each of the constituents in the two studied samples (i.e., large-leaved and narrow-leaved) and within the essential oils of leaves and bracts in both samples were observed. Carvacrol and p-cymene were identified as the main constituents in all essential oils, whereas thymoquinone was found in higher percentage in the essential oils of large-leaved than in narrow-leaved plants. The results obtained from GC-MS analysis were submitted to chemometric analysis, and a phenotypic similarity of the essential oils of narrow-leaved O. dictamnus was observed, whereas the essential oils of large-leaved O. dictamnus showed two separate subgroups.     

Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation

Changes in the volatile composition of strawberries (cv. Cigaline) at six stages of maturity, from 28 to 44 days after anthesis, were investigated over two harvesting seasons. Volatiles were isolated by direct solvent extraction and analyzed by means of GC-FID and GC-MS, with special attention to the quantification of furanones. Firmness, skin color, soluble solids (SS), titratable acidity (TA), SS/TA ratio, organic acids, and sugars were also determined. With increasing maturity, soluble solids, SS/TA ratio, Minolta a value, and levels of sucrose, glucose, fructose, and malic acid increased, whereas Minolta L value, hue angle (), titratable acidity, and levels of citric acid decreased. Furanones and esters were generally not detected before half-red fruits, whereas C(6) compounds were the main compounds in immature fruits. During maturation, levels of these so-called green components decreased drastically, whereas levels of key flavor compounds increased significantly and were closely correlated with skin color development. Maximum volatile production was observed in fully red fruits.     

Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure

Headspace-solid-phase microextraction technique (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to characterize the aroma compounds of coffee brews from commercial conventional and torrefacto roasted coffee prepared by filter coffeemaker and espresso machine. A total of 47 volatile compounds were identified and quantified. Principal component analysis (PCA) was applied to differentiate coffee brew samples by volatile compounds. Conventional and torrefacto roasted coffee brews were separated successfully by principal component 1 (68.5% of variance), and filter and espresso ones were separated by principal component 2 (19.5% of variance). By GC olfactometry, a total of 34 aroma compounds have been perceived at least in half of the coffee extracts and among them 28 were identified, among which octanal was identified for the first time as a contributor to coffee brew aroma.     

Comparison of the volatile constituents in cold-pressed bergamot oil and a volatile oil isolated by vacuum distillation

The vacuum distillation of bergamot peels furnishes a high-quality essential oil that is totally bergapten-free. This oil was compared with that produced by distillation of cold-pressed oils and those commercially available. The oil obtained by vacuum distillation of the bergamot vegetable matrix shows a composition quite similar to that of the cold-pressed oil. It also displays qualitative characteristics that are superior with respect to those normally observed for essential oils isolated by distillation of cold-pressed oils. Oils isolated by the method presented here can constitute ideal candidates in producing foods, for example, Earl Grey tea, and cosmetic preparations.     

Changes in the volatile profile of oats induced by processing

Samples of an Australian oat cultivar, Echidna, were pilot-scale processed. At each stage of the processing (raw oats, groats, kiln dried dehulled oats (KDHO), and rolled (flaked)) samples were removed for later sensory and GC-MS analysis of the flavor components. Mean taste panel scores from a trained taste panel were calculated according to attributes (cereal, burnt, toasted, floury, and yeasty). Attributes were generally similar for both KDHO and flaked oats except in the yeasty attributes. Panelists were able to differentiate between groats, KDHO, and flaked oats (raw oats were not included). The largest effects of heat processing were found for the attributes toasted and yeasty aroma; toasted, cereal, and yeasty flavor; and toasted and yeasty aftertaste. A multi-organoleptic sensor analyzer was able to differentiate all samples when the output was subjected to discriminant function analysis. A reintroduced sample was recognized with a confidence level better than 96%. Solid-phase microextraction (SPME) of headspace followed by GC--MS was used to identify volatiles after either dry or slurry heating. Several SPME fiber types were evaluated as to their ability to sorb oat volatiles. A 100-microm poly(dimethylsiloxane) SPME fiber was found to provide the best adsorption profile as measured by number of compounds sorbed and peak area response. A range of alcohols, aldehydes, alkyl benzenes, dienes, and ketones was identified in the processed samples.     

Changes to water repellence of soil aggregates caused by substrate-induced microbial activity

Soil microbes produce exudates which upon drying become water-repellent, thus altering hydraulic properties. The influence of microbial activity caused by adding plant nutrients on the hydraulic characteristics of soil aggregates is reported. Soil aggregates were collected from a field that had been fertilized with different amounts of nitrogen. Aggregates were also incubated with different nutrient treatments in the laboratory. Their sorptivity, hydraulic conductivity and water repellency were measured with a new device. Adding nitrogen was found to decrease sorptivity and hydraulic conductivity because of increased water repellency in the field. In the laboratory studies, the addition of nutrients caused severe water repellency in the soil aggregates. Respiration studies identified a large increase in biological activity following nutrient amendment which produces water-repellent materials.     

Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening

Changes in the volatile composition during maturation and artificial ripening of yellow-fleshed nectarines were investigated by means of GC-FID and GC-MS over three years (1999-2001). Unripe and commercially ripe fruits were placed in ripening chambers until complete ripening and compared to tree-ripe nectarines. Firmness, weight, soluble solids (SS), titratable acidity (TA), SS/TA ratio, organic acids, and sugars were also determined. Furthermore, the tree-ripe and artificially ripened yellow-fleshed nectarines were subjected to sensory analysis by a taste panel. In 2001, a similar experiment on white-fleshed nectarines (cv. Vermeil) was performed to compare with the results obtained on yellow-fleshed nectarines. Levels of volatiles compounds, in particular, lactones and C(13) norisoprenoids, were found to be the same or higher in the artificially ripened nectarines compared with the tree-ripe nectarines. In addition, no significant difference was observed for sweetness, sourness, and the intensities of "peach odors" or "peach aroma" in the sensory analysis between the tree-ripe samples and the artificially ripened nectarines. However, in the latter the levels of SS and the SS/TA ratio were very close to those observed in the initial unripe samples and significantly lower than those observed in tree-ripe nectarines.     

Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa

The effect of high-pressure (HP) treatment (300 MPa, 10 min) on the volatile profile of semihard ewe milk cheeses was investigated. The HP treatment was applied at two different stages of ripening (1 and 15 days; 3P1 and 3P15) and microbiota, proteolysis indexes (soluble nitrogen and total free amino acid content), and volatile compounds were assayed at 15, 60, 90, and 150 days of ripening. The intensity of odor and aroma of cheeses was also assayed. 3P1 cheeses presented the highest content of free amino acids and were characterized by the lowest amounts of aldehydes, ketones, short-chain free fatty acids, and terpenes and higher levels of ethanol and ethyl esters. 3P15 cheeses were characterized by the highest content of short-chain free fatty acids and pyruvaldehyde and the lowest abundance of secondary alcohols and were more similar to control cheeses than those HP-treated on the first day. Intensities of odor and aroma were not significantly influenced by the HP treatment. However, the panellists found some differences in 3P1 as compared with control and 3P15 cheeses in what they perceived as lower odor and aroma quality.     

Quantification of selected volatile constituents and anions in Mexican Agave spirits (Tequila, Mezcal, Sotol, Bacanora)

A large collection (n = 95) of Mexican Agave spirits with protected appellations of origin (Tequila, Mezcal, Sotol, and Bacanora) was analyzed using ion and gas chromatography. Because of their production from oxalate-containing plant material, all Agave spirits contained significant concentrations of oxalate (0.1-9.7 mg/L). The two Tequila categories ("100% Agave" and "mixed") showed differences in the methanol, 2-/3-methyl-1-butanol, and 2-phenylethanol concentrations with lower concentrations in the mixed category. Mezcal showed no significant differences in any of the evaluated parameters that would allow a classification. Sotol showed higher nitrate concentrations and lower 2-/3-methyl-1-butanol concentrations. Bacanora was characterized by exceptionally high acetaldehyde concentrations and a relatively low ethyl lactate content. The methanol content was the most problematic compound regarding the Mexican standards: two Tequilas (4%), five Sotols (31%), and six Bacanoras (46%) had levels above the maximum methanol content of 300 g/hL of alcohol. In conclusion, the composition of Mexican Agave spirits was found to vary over a relatively large range.     

High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges

A number of volatile compounds that contribute to orange flavor were quantified following high-temperature forced-air (HTFA) treatment of the fruit to determine if a relationship exists between the flavor loss that is observed following HTFA treatment and the volatile composition of the juice. Following different durations of HTFA treatment, fruit were stored for a period of 4 weeks and juiced and the juice subjected to headspace analysis using either a Tenax/Carbotrap column or a solid-phase microextraction device for trapping of the volatiles. alpha-Pinene, beta-myrcene, and limonene were reduced in amount by 60%, 58%, and 34%, respectively, over the course of the 5-h HTFA treatment. The influence of heat on the amount of decanal was less clear, although in one of the two fruit lots there was little change. The amount of ethanol was reduced by 70% after the initial hour of HTFA treatment and then steadily increased to exceed the initial amount during the remaining 4 h of the treatment. Taste evaluations of the fruit showed a reduction of flavor quality following 4 h or more of treatment. Percent acidity and soluble solids, two other very important determinants of flavor, were nearly unchanged by treatment. Alterations in the volatile constituents of oranges by HTFA treatment may be an important reason behind the negative impact of this treatment on flavor quality.     

Changes in hot water soil extracts brought about by nitrogen immobilization and mineralization processes during incubation of amended soils

Summary During incubation of an acid cambisol and an alkaline fluvisol, amended with glucose and nitrate, hot water soil extracts were analysed for N content, ultraviolet absorption, and fluorescence. Humic substances in the hot water extracts and in a neutral sodium pyrophosphate extract were fractionated on polyvinylpyrrolidone and measured spectroscopically. Changes in the hot water and pyrophosphate extract compositions were related to changes in microbial biomass, as estimated by substrate-induced respiration, and the hexosamine content of soil hydrolysates. During the incubation, the microbial population in each type of soil developed quite differently, according to the soil pH. Microbial growth and death in the alkaline soil sample induced a maximum of hot-water-extractable ultraviolet-absorptive non-fluorescent substances. The fluorescence of the hot water soil extract increased steadily with incubation time even after the microbial activity was reduced. A similar increase in fluorescence, in accord with the ultraviolet absorption, was found during incubation of the acid soil samples. After 95 days of incubation, the hot-water-extractable fluorescent and ultraviolet-absorptive substances were reduced. N immobilization induced an increase, and N mineralization a decrease, in dissolved organic N. The relative increase in humic substances in the hot water soil extract was much higher than in the pyrophosphate extract. Therefore, humic material, produced by microbial growth and death, is obviously extractable with hot water.     

Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage

Carrots (Daucus carota L.) of cv. Bolero and cv. Carlo were processed into shreds and stored for up to 4 months at -24 degrees C (frozen storage), or the roots were stored for up to 4 months at 1 degrees C (refrigerated storage) followed by processing into shreds. Volatiles from the carrot shreds were collected by dynamic headspace technique and analyzed by GC-FID, GC-MS, GC-MS/MS, and GC-O to determine the volatile composition and aroma active components of carrots stored under different temperature conditions. A total of 52 compounds were quantified, of which mono- and sesquiterpenes accounted for approximately 99% of the total volatile mass. Major volatile compounds were (-)-alpha-pinene, beta-myrcene, (-)-limonene, (+)-limonene, (+)-sabinene, gamma-terpinene, p-cymene, terpinolene, beta-caryophyllene, alpha-humulene, and (E)- and (Z)-gamma-bisabolene. A considerable increase in the concentration of mono- and sesquiterpenes was observed during refrigerated storage, whereas the concentration of terpenoids was around the same level during frozen storage. GC-O revealed that the major volatiles together with (+)-alpha-pinene, (-)-beta-pinene, (+)-beta-pinene, 6-methyl-5-hepten-2-one, (-)-beta-bisabolene, beta-ionone, and myristicin had an odor sensation, which included notes of "carrot top", "terpene-like", "green", "earthy", "fruity", "citrus-like", "spicy", "woody", and "sweet".     

Effects of hydration,lipids, and temperature on the binding of the volatile aroma terpenes by beta-lactoglobulin powders

The binding properties of dry proteins are relatively poorly known. Many proteins are present in emulsions and suspensions and also in dry forms. This is particularly true of dairy proteins, which are often stored and sold in powdered form. In the present work, the binding of three terpenes (alpha-terpinene, gamma-terpinene, and terpinolene), which belong to the basic aroma components, and of decane by powdered beta-lactoglobulin (BLG) was studied at different hydration levels (0.05-0.40 g of H(2)O/g of protein) and temperatures (298 and 309.5 K), in the presence or absence of lipids and small concentrations of ethanol. Vapor sorption isotherms were determined for these systems by a static method of headspace gas chromatographic analysis. A cooperative effect of hydrophobic hydration was observed for the binding of aroma terpenes and decane by the solid BLG. The temperature increase from 298 to 309.5 K reduced the observed hydration threshold of BLG by 0.05-0.08 g of H(2)O/g of protein. Lipids (1.2% w/w) in hydrated BLG gave at least a 2-fold increase in its binding affinity for the hydrocarbons studied, and synergic effects of the hydration and lipid on this affinity were observed.     

Changes in the interpretation of irrigation fertilizer experiments caused by blank alleys

Abstract

Field plot technique is of continued interest to and concern of scientists. End trimming to remove border effects is expensive and time consuming. To determine if there was a more appropriate method to analyze field plot results, a split‐plot experiment with four replications of irrigated main plots and fertilizer subplots was utilized. Irrigation treatments consisted of irrigated and nonirrigated. Fertilizer treatments were ammonium nitrate and sulfur coated urea at 0, 112, 224, and 336 kg N/ha. Corn (Zea mays L.) was used as the test crop. Plots consisted of 6 rows 81 cm apart. The center two‐thirds of the two center rows of the 9.14 m long plots was harvested for plot yields. One remaining end of the center two rows (border) adjacent to a 3.05 m blank alley was selected at random within each replication and irrigation level to harvest for border yields. Results indicated the relation of the plot yield to the border yield varied with irrigation level and growing season. Inclusion of borders indiscriminately in the harvest area when irrigation and fertility were both variables would lead to biased treatment differences for comparing fertilizer treatments at different irrigation levels or under irrigation.     

Changes in the chemical composition of basil caused by different drying procedures

Basil (Ocimum basilicum L.) leaves were dried using a microwave oven at atmospheric pressure or two traditional methods: air-drying at 50 degrees C and freeze-drying. The microwave-drying was carried out at different powers and times on raw basil leaves, while for air and freeze-drying techniques, both raw and blanched leaves were used. The raw and dried basil was analyzed for selected aroma compounds by gas chromatography/mass spectrometry-selected-ion-monitoring, the chlorophyll a and b by HPLC and the color by a reflected-light colorimeter. For dried samples microwaved for 1 min at 270, 2 min at 440, 1 min at 650, and 1 min at 1100 W, the percentage retentions of the characteristic volatile compounds (eucalyptol, linalool, eugenol, and methyl eugenol) were higher than in the samples dried by traditional methods, with the exception of freeze-dried unblenched basil. Microwave drying allowed a larger retention of chlorophyll pigments than air-drying and freeze-drying (with or without blanching) and preserved the color of the raw basil. Microwave drying requires a much shorter treatment and implied the simultaneous blanching of the material.     

Changes in the mineralogy of a cultivated marsh soil caused by simulated weathering

Differential heats and isotherms for K-Ca exchange and CEC values show that simulated weathering by grinding and NaTPB treatment of the coarse clay fraction of a rice-growing marsh soil exposed vermiculitic layers to reaction with ions in solution, and also created more montmorillonitic layers and uncharged clay. Calcium selectivity was also increased, especially at K saturations > 50%. Changes in the CEC values of the fine clay, fine silt and coarse silt by such treatment, compared with that in the coarse clay fraction, were used to predict changes in the layer charges of their component phyllosilicates.     

Antifungal constituents of the essential oil fraction of Artemisia dracunculus L. Var. dracunculus

The isolation and structure elucidation of antifungal constituents of the steam-distilled essential oil fraction of Artemisia dracunculus are described. Antifungal activities of 5-phenyl-1,3-pentadiyne and capillarin against Colletrotichum fragariae, Colletrotichum gloeosporioides, and Colletrotichum acutatum are reported for the first time. The relative abundance of 5-phenyl-1,3-pentadiyne is about 11% of the steam-distilled oil, as determined by GC-MS. Methyleugenol was also isolated and identified as an antifungal constituent of the oil.     

Effect of nitrogen concentration of the nutrient solution on the volatile constituents of leaves of Salvia fruticosa Mill. in solution culture

Essential oils from hydroponically cultivated Salvia fruticosa were analyzed by GC-MS techniques. Three different levels of nitrogen (100, 150, and 200 mg/L) were used in the nutrient solution for the cultivation, using the nutrient film technique. A total of 79 compounds were identified, and qualitative and quantitative differences have been observed between the samples collected at full bloom (flowering stage) and at the end of the seed formation stage. 1,8-Cineole, beta-caryophyllene, and viridiflorol were the predominant constituents in most cases. 13-epi-Manool was identified by using GC parameters and mass spectrum fragmentation pattern, whereas labd-7,13-dien-15-ol, a labdane type diterpene, was identified for the first time in the genus Salvia, using GC parameters and an authentic sample. The results obtained from GC-MS analyses were submitted to chemometric analysis.     

Composition and antimicrobial activity of the essential oils of Micromeria cristata subsp. phrygia and the enantiomeric distribution of borneol

Water-distilled essential oils from herbal parts of Micromeria cristata (Hampe) Griseb. subsp. phrygia P. H. Davis (Endemic) (Lamiaceae) collected from three different localities were analyzed by GC-MS. The major component characterized in the three oils was borneol (27-39%). Other main components were determined as camphor (9-15%), caryophyllene oxide (4-6%), and trans-verbenol (4-6%) in the oils. Enantiomeric distributions of borneol and camphor in the oils were determined on a fused silica Lipodex-E capillary column using a multidimensional GC-MS system. The three essential oils and both enantiomers of borneol have been evaluated for their antimicrobial activity. They showed inhibitory effects on Gr (-) and Gr (+) pathogenic microorganisms.