Developing hexanal as an odor reference standard for sensory analysis of drinking water

Antioxidant content and volatile composition of seedless table grape (Vitis vinifera L.) varieties

Grapes are important sources of phenolics, which are recognized to possess high biological value. In this work, we evaluated the total phenol content (TPC), total anthocyanin content (TAC), antioxidant activity (AA) and volatile composition of unstudied seedless table grape varieties (i.e., Autumn Crisp and Pristine as white cultivars, Scarlotta and Crimson as red cultivars and Adora and Melody as black cultivars). As a result, Adora and Melody exhibited higher TPCs, TACs and AA, measured by the 2,2-diphenyl-2-picrylhydrazil (DPPH) and photochemiluminescence (PCL) assays, than the rest of the varieties. A comparison between the two black cultivars proved that Adora possessed higher TPC (62.70 mg GAE 100 g−1), DPPH radical scavenging activity (IC50 of 3.69 mg ml−1) and PCL antiradical activity (72.14 µg Trolox ml−1) than Melody (47.30 mg GAE 100 g−1, IC50 of 5.0 mg ml−1 and 42.36 µg Trolox ml−1, respectively). The volatile composition, determined by solid phase microextraction (SPME)–gas chromatography/mass spectrometry (GC/MS), indicated a similar qualitative aroma profile for all varieties. However, quantitative differences were measured among them, which were reflected in distinct sensory perception by sensorial testing. From these results, Adora was selected for its antioxidant properties and flavor characteristics.

Degradation of geosmin and 2-methylisoborneol in UV-based AOPs for photoreactors with reflective inner surfaces: Kinetics and transformation products

Geosmin (GSM) and 2-methylisoborneol (2-MIB) are representative musty/earthy odor compounds commonly present in surface water. In present study, the degradation of GSM and 2-MIB subject to different UV-based advanced oxidation processes (AOPs), including UV/H₂O₂, UV/S₂O₈^2-, UV/chlorine, and UV/chloramine, in a phosphate-buffered saline (PBS) was conducted in a photoreactor with reflective inner surfaces and compared with that in an environmental water sample. A dynamic model to predict the degradation of GSM and 2-MIB in the photoreactor with reflective inner surfaces in the four UV-based AOPs was developed applying the second-order rate constants for the GSM and 2-MIB with primary reactive species (i.e., •OH, •Cl, and •SO₄^-) determined in this study. The model was proven to successfully simulate the degradation of GSM and 2-MIB. In addition, 8, 7, 8, and 11 degradation intermediates were detected from UV/H₂O₂, UV/S₂O₈^2-, UV/chlorine, and UV/chloramine in this study, and possible degradation pathways were proposed. This study is the first to report the degradation kinetics and formation products of GSM and 2-MIB in UV/chloramine. Research based on photoreactors with reflective inner surfaces may provide some guidance for eliminating GSM and 2-MIB in UV-based AOPs for full-scale engineering applications.

Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe

In this study, 15 selected bottled mineral waters from chosen European countries were tested for their mineral nutrient contents. In particular, six important nutrients (Ca2+, Mg2+, Na+, K+, HCO3-, Cl-) were measured using atomic absorption spectroscopy. The content of mineral nutrients in all sampled mineral waters were compared to their expected content based on the label. Consequently, their taste was evaluated by 60 trained panelists who participated in the sensory analysis. The results from both the atomic absorption spectroscopy and sensory analysis were analyzed using the regression framework. On the basis of the results from the regression analysis, we determined to what extent the individual mineral nutrients determined the taste of the mineral water. According to the regression results, four out of six analyzed nutrients had a measurable impact on taste. These findings can help producers to provide ideal, health-improving nutrients for mineral water buyers.

Sensory active substances causing off-odour in liquid whey during storage

Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p <0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages.

A systematic study on the odorants characterization and evaluation in a plain reservoir with wetlands ecosystem

The odor problems in plain reservoirs are more complex compared to valley reservoirs and ground water reservoirs. Just as YL Reservoir with wetlands ecosystem in Lixiahe Plain, Jiangsu Province has been suffering from complex odors, however, the odorants were unclear. In this study, a systematic study on odorants characterization and evaluation of plain YL reservoir was accomplished. Totally musty, septic, fishy, chemical and grassy odors were first identified simultaneously, twenty-four odorants were identified correspondingly. According to odor activity value ranking, 2-methylisoborneol and geosmin, with odor activity values of 14-18 and 2.5-3.8, were major musty odorants, while bis(2-chloroisopropyl) ether, dimethyl disulfide, dimethyl trisulfide, pentanethiol and indole, with odor activity values of 15.3-18.8, 1-1.3, 1.5-2.3, 2-3 and 0.7-0.9, were major septic compounds. Fishy and grassy odors were associated with 2,4-decadienal, hexanal, nonanal, decanal, benzaldehyde and β-cyclocitral, while chemical odor was related to indane, eucalyptol, 2-nitrophenol, 2-methylphenol, tetramethylpyrazine, 1,4-dichlorobenzene, p-xylene and ethylbenzene. By reconstituting tests, 98, 95, 88, 85 and 81 % of musty, septic, fishy, chemical and grassy characteristics in source water could be explained. It was notable that wetlands ecosystem has almost no effect on odor removal. This study would offer more understandings and supports for odors's control in such source waters.

Occurrence of swampy/septic odor and possible odorants in source and finished drinking water of major cities across China

Swampy/septic odors are one of the most important odor types in drinking water. However, few studies have specifically focused on it compared to the extensive reported musty/earthy odor problems, even though the former is much more offensive. In this study, an investigation covering the odor characteristics, algal distribution and possible odorants contributing to swampy/septic odor, including dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diisopropyl sulfide (DIPS), dipropyl sulfide (DPS), dibutyl sulfide (DBS), 2-methylisoborneol (2-MIB) and geosmin (GSM), was performed in source and finished water of 56 drinking water treatment plants (DWTPs) in 31 cities across China. While the musty/earthy and swampy/septic odors were dominant odor descriptors, the river source water exhibited a higher proportion of swampy/septic odor (38.5%) compared to much higher detection rate of musty/earthy odor (50.0%) in the lake/reservoir source water. The occurrence of swampy/septic odor, which was much easier to remove by conventional drinking water treatment processes compared to musty/earthy odors, was decreased by 62.9% and 46.3% in river and lake/reservoir source water respectively. Statistical analysis showed that thioethers might be responsible for the swampy/septic odor in source water (R² = 0.75, p < 0.05). Specifically, two thioethers, DMDS and DMTS were detected, and other thioethers were not found in all water samples. DMDS was predominant with a maximum odor activity value (OAV) of 2.0 in source water and 1.3 in finished water. The distribution of the thioethers exhibited a marked regional characteristics with higher concentrations being detected in the east and south parts of China. The high concentrations of thioethers in lake/reservoir source water samples could be partly interpreted as the bloom of the cyanobacteria. This study provides basic information for swampy/septic odor occurrence in drinking water and will be helpful for further water quality management in water industry in China.

Simultaneous quantification of fifty-one odor-causing compounds in drinking water using gas chromatography-triple quadrupole tandem mass spectrometry

A wide range of compounds with various structural features can cause taste and odor (T&O) problems in drinking water. It would be desirable to determine all of these compounds using a simple analytical method. In this paper, a sensitive method combining liquid-liquid extraction (LLE) with gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS) was established to simultaneously analyze 51 odor-causing compounds in drinking water, including organic sulfides, aldehydes, benzenes, phenols, ethers, esters, ketones, nitrogenous heterocyclic compounds, 2-methylisoborneol and geosmin. Three deuterated analogs of target analytes, dimethyl disulfide-d₆, benzaldehyde-d₆ and o-cresol-3,4,5,6-d_4, were used to correct the variations in recovery, and five isotope-labeled internal standards (4-chlorotoluene-d₄, 1, 4-dichlorobenzene-d₄, naphthalene-d₈, acenaphthene-d₁₀, phenanthrene-d₁₀ respectively) were used prior to analysis to correct the variations arising from instrument fluctuations and injection errors. The calibration curves of the target compounds showed good linearity (R² > 0.99, level = 7), and method detection limits (MDLs) below 1/10 of the odor threshold concentrations were achieved for most of the odorants (0.10-20.55 ng/L). The average recoveries of most of the analytes in tap water samples were between 70% and 120%, and the method was reproducible (RSD < 20%, n = 7). Additionally, concentrations of odor-causing compounds in water samples collected from three drinking water treatment plants (DWTPs) were analyzed by this method. According to the results, dimethyl trisulfide, dimethyl disulfide and indole were considered to be the key odorants responsible for the swampy/septic odor. 2-Methylisoborneol and geosmin were detected as the main odor-causing compounds for musty/earthy odor in DWTP B.

Factors affecting the water odor caused by chloramines during drinking water disinfection

Chloramine disinfection is one of the most common disinfection methods in drinking water treatment. In this study, the temporal variability of water odors during monochloramine auto-decomposition was investigated to elucidate the characteristics of odor problems caused by adopting chloramine disinfection in tap water. Odor intensities and dominant odorant contributions were determined using the flavor profile analysis (FPA) and odor active value (OAV), respectively. During auto-decomposition of monochloramine, Cl₂/N molar ratio, pH, temperature, and the presence of NOM all affected odor intensity and odor temporal variation in drinking water. In general, decreasing pH from 8.5 to 6.0 led to increasing perceived odor intensity due to the formation of dichloramine. The major odorants responsible for chlorinous odor under acidic and non-acidic conditions were dichloramine and monochloramine, respectively. Chloraminated water with a Cl₂/N molar ratio of 0.6 or NOM concentration <2 mg-C L^-1 inhibited odor intensity. Furthermore, the influence of rechlorination on chlorinous odor intensity for chloraminated water should not be neglected. The results of this study will be beneficial for the control of chlorinous odors caused by chloramine disinfection in drinking water.

Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat

Development of malodourous compounds, hexanal and p-vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.7% w/w) were subjected to UHT treatment and 29 days ambient storage. Both chromatographic analyses and panellists' perceived aroma intensity show a positive relationship between the content of hexanal and PVG, storage time and oat concentrations trialled. Ratio of the odour activity values (OAV) plotted against time shows that although PVG aroma initially is dominant, hexanal aroma, with a ratio of about 0.5, has twice the intensity of the PVG aroma for the remaining 29 days. Oat samples (with skim milk) were unacceptable when hexanal concentration was 3-5 times its threshold whilst the PVG level was still below its threshold in the same samples.

Round robin test for odour testing of migration waters

For a round robin test for EN 1420-1 (Odour assessment for organic materials in contact with drinking water) with 14 contributing laboratories from 10 European countries segments of a plastic pipe were sent to the laboratories which performed a migration test and an odour analysis of the migration waters (water that had contact with the organic material) according to the procedure described in the standard from 1999. In addition reference substances (Methyl tert-butyl ether, 1-butanol and hexanal) were investigated for their suitability to qualify the panels and the individual panellists. Methyl tert-butyl ether (MtBE) and 1-butanol proved to be suitable for this purpose, whereas hexanal showed a wide distribution of the individual odour threshold concentrations. Both possible testing options (unforced and forced choice) were performed and gave similar results. However, with respect to the qualification of the panellists and the data analysis the unforced choice procedure showed advantages. As human olfactory perception is used for the analysis, the reproducibility and the comparability between laboratories is of particular concern. For the pipe material the TON results of the different laboratories were in a range of ±1.5 dilutions based on a dilution factor of 2. This might be improved by taking the individual sensitivities of the panellists into account more strongly. Appropriate measures for the improvement of the test method appear to be the use of the proposed reference substances for the training of the panellists as well as the auditing and the selection of the panellists. The results of this round robin test are used in the revision process of the standard.

Bitterness intensity prediction of berberine hydrochloride using an electronic tongue and a GA-BP neural network

The aim of this study was to predict the bitterness intensity of a drug using an electronic tongue (e-tongue). The model drug of berberine hydrochloride was used to establish a bitterness prediction model (BPM), based on the taste evaluation of bitterness intensity by a taste panel, the data provided by the e-tongue and a genetic algorithm-back-propagation neural network (GA-BP) modeling method. The modeling characteristics of the GA-BP were compared with those of multiple linear regression, partial least square regression and BP methods. The determination coefficient of the BPM was 0.99965±0.00004, the root mean square error of cross-validation was 0.1398±0.0488 and the correlation coefficient of the cross-validation between the true and predicted values was 0.9959±0.0027. The model is superior to the other three models based on these indicators. In conclusion, the model established in this study has a high fitting degree and may be used for the bitterness prediction modeling of berberine hydrochloride of different concentrations. The model also provides a reference for the generation of BPMs of other drugs. Additionally, the algorithm of the study is able to conduct a rapid and accurate quantitative analysis of the data provided by the e-tongue.

A systems approach uncovers restrictions for signal interactions regulating genome-wide responses to nutritional cues in Arabidopsis

As sessile organisms, plants must cope with multiple and combined variations of signals in their environment. However, very few reports have studied the genome-wide effects of systematic signal combinations on gene expression. Here, we evaluate a high level of signal integration, by modeling genome-wide expression patterns under a factorial combination of carbon (C), light (L), and nitrogen (N) as binary factors in two organs (O), roots and leaves. Signal management is different between C, N, and L and in shoots and roots. For example, L is the major factor controlling gene expression in leaves. However, in roots there is no obvious prominent signal, and signal interaction is stronger. The major signal interaction events detected genome wide in Arabidopsis roots are deciphered and summarized in a comprehensive conceptual model. Surprisingly, global analysis of gene expression in response to C, N, L, and O revealed that the number of genes controlled by a signal is proportional to the magnitude of the gene expression changes elicited by the signal. These results uncovered a strong constraining structure in plant cell signaling pathways, which prompted us to propose the existence of a "code" of signal integration.