Maple Syrup is an important agroforestry product in New York State (U.S. Department of Agriculture (USDA), National Agricultural Statistics Service, 2017), produced from the sap of maple trees in late winter-early spring. Climate change has compressed the sap harvesting season due to increased average temperatures and more frequent extreme weather events, increasing tree stress and the potential for microbiological spoilage during sap collection and processing, that lead to off-flavor development. Our research objective was to determine consumer acceptance and perceived product value of maple syrup with a range of off-flavors. Twelve maple syrup products including those with common flavor defects, Grade A, "buddy", "sour," and "dark/acrid" types, produced in NY State across the maple sap collection season were evaluated by trained descriptive panel (n = 9) to produce detailed sensory profiles. Samples were also evaluated by 85 consumers in a two-session sequential monadic acceptance test to generate consumer perceptions and hedonic scores. We found the samples exhibited a broad range of descriptive sensory profiles. Overall liking was strongly correlated with Flavor Liking, Maple Flavor intensity and its Perceived Value. While certain off-flavor categories did have negative effects on consumer acceptance, there was a broad range of descriptive sensory profiles beyond the Grade A "gold standard" that were well received by consumers and could be a source of further value than is currently understood. Therefore, we conclude that some maple syrup products outside of the currently defined "gold standard" sensory profile may still be effectively marketed to consumers.

Background/Objectives: The components of food and beverages are important elements that determine their palatability. Although the components of sake, a traditional Japanese alcoholic beverage, have been studied for many years, their correlation with sensory characteristics is unclear. Methods: We investigate the correlation with the sake metabolome analysis method developed by our group using ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry. We constructed orthogonal projections to latent structure models to predict sensory evaluation data obtained through the quantitative descriptive analysis method from the sake metabolome data. Results: For two years of study, 8 sensory evaluation models of the 2016 brewing year and 11 sensory evaluation models of the 2017 brewing year, including color, ethyl hexanoate, Hine-ka, Nama hine-ka, ethyl acetate, grainy/sweet aroma, sweetness, sourness, body, astringency, harsh taste/acrid taste, aftertaste, and overall quality, demonstrated a predictive performance with Q[2] > 0.5. Liquid chromatography-based analytical data indicated that it is possible to predict not only taste but also aroma. Additionally, the generalization performance of the prediction models for sensory evaluation attributes common to both years was verified. Conclusions: These results provide a new option for explaining the sensory characteristics of sake from its components and contribute to a deeper understanding of them.

The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce (ganjang) were investigated using shotgun metagenome sequencing and descriptive sensory analysis, and their correlations were explored by partial least square (PLS) regression analysis. The metagenome analysis identified 1332 species of bacteria, yeasts, molds, and viruses across 278 genera, of which Tetragenococcus, Bacillus, and Enterococcus accounted for more than 80% of the total community. In the fungal community, Zygosaccharomyces rouxii, Candida versatilis, Rhodotorula taiwanensis, Debaryomyces hansenii, and Aspergillus oryzae were dominant, while the viral community consisted entirely of bacteriophages, with Bacillus phages SIOphi accounting for 93%. According to the results of the PLS analysis, desirable sensory characteristics, such as umami, sweet, and roasted soybean, as well as preference, were associated with Tetragenococcus, Lysinibacillus, Enterococcus, Staphylococcus, Lactobacillus, Pediococcus, and Weissella. The musty flavor, which is a typical property of traditional fermented foods, was related to Halomonas and Psychrobacte, while the bitter, acrid taste and sour smell were closely associated with Chromohalobacter. The results of this study provide comprehensive information on the microbial community of ganjang and may be used to select starter cultures for soy sauces.

Body odor is considered a diagnostic indicator of various infectious and chronic diseases. But, few studies have examined the odor markers for various toxic effects in the mammalian system. This study attempted to identify the novel diagnostic odor biomarkers for chemical-induced hepatotoxicity in animals. The changes in the concentration of odors were analyzed in the urine of Sprague Dawley (SD) rats treated with two dosages (100 or 200 mg/kg) of 1,2,3-trichloropropane (TCP) using gas chromatography-mass spectrometry (GC-MS). The TCP treatment induced significant toxicity, including a decrease in body weight, an increase in serum biochemical factors, and histopathological changes in the liver of SD rats. During this hepatotoxicity, the concentrations of six odors (ethyl alcohol, acrolein (2-propenal), methanesulfonyl chloride, methyl ethyl ketone, cyclotrisiloxane, and 2-heptanone) in urine changed significantly after the TCP treatment. Among them, acrolein, an acrid and pungent compound, showed the highest rate of increase in the TCP-treated group compared to the Vehicle-treated group. In addition, this increase in acrolein was accompanied by enhanced spermine oxidase (SMOX) expression, an acrolein metabolic enzyme, and the increased level of IL-6 transcription as a regulator factor that induces SMOX production. The correlation between acrolein and other parameters was conformed using correlagram analyses. These results provide scientific evidence that acrolein have potential as a novel diagnostic odor biomarker for TCP-induced hepatotoxicity.

The suitability of electron-rich bis-silylenes, specifically the neutral chelating [Si[II](Xant)Si[II]] ligand (Si[II]=PhC(N[t]Bu)2Si, Xant=9,9-dimethylxanthene) and the anionic [Si[II](NAcrid)Si[II])][-] pincer ligand (NAcrid=2,7,9,9-tetramethylacridane), has been successfully probed to stabilize monovalent bis-silylene-supported aluminium complexes (aluminylenes). At first, the unprecedented aluminium(III) iodide precursors [Si[II](Xant)Si[II]]AlI2 [+] I[-] 1 and [Si[II](NAcrid)Si[II])]AlI2 2 were synthesized using AlI3 and [Si[II](Xant)Si[II]] or [Si[II](NAcrid)Si[II])]Li(OEt2)], respectively, and structurally characterized. While reduction of 1 with KC8 led merely to unidentified products, the dehalogenation of 2 afforded the dimer of the desired {[Si[II](NAcrid)Si[II])]Al:} aluminylene with a four-membered Si[IV] 2Al[III] 2 ring. Remarkably, the proposed aluminylene intermediates [Si[II](Xant)Si[II]]Al[I]I and {[Si[II](NAcrid)Si[II])]Al:} could be produced through reaction of 1 and 2 with Collman's reagent, K2Fe(CO)4, and trapped as Al[I]:→Fe(CO)4 complexes 5 and 6, respectively. While 6 is stable in solution, 5 loses one CO ligand in solution to afford the silylene- and aluminylene-coordinated iron(0) complex 7 from an intramolecular substitution reaction. The electronic structures of the novel compounds were investigated by Density Functional Theory calculations.

Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has problems such as low juice yield, poor quality, and poor flavor. Sea buckthorn berries are processed using a technique combining pulsed electric field (PEF) and high-pressure processing (HPP) to increase juice yield and study its impact on the quality and volatile aroma of sea buckthorn juice. Results have show that, compared with TP, under the condition of PEF-HPP, the juice yield of sea buckthorn significantly increased by 11.37% (p > 0.05); TP and PEF-HPP treatments could effectively kill microorganisms in sea buckthorn juice, but the quality of sea buckthorn juice decreased significantly after TP treatment (p > 0.05), whereas PEF-HPP coupling technology could maximally retain the nutrients of sea buckthorn juice while inhibiting enzymatic browning to improve color, viscosity, and particle size. The flavor of sea buckthorn juice is analyzed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometer (GC-IMS) techniques, and it has been shown that PEF-HPP retains more characteristic volatile organic compounds (VOCs) of sea buckthorn while avoiding the acrid and pungent flavors produced by TP, such as benzaldehyde, (E)-2-heptenal, and pentanoic acid, among others, which improves the sensory quality of sea buckthorn juice. PEF-HPP technology is environmentally friendly and efficient, with significant economic benefits. Research data provide information and a theoretical basis for the sea buckthorn juice processing industry.

Bamboo shoots are nutritionally rich source of antioxidants and bioactive compounds with immense therapeutic potentials. The fresh shoot is acrid and needs to be processed to make it palatable. Fermentation is one the best processing methods for long term storage and make the shoot palatable and enhance taste. This study aims to assess the prophylactic hepatoprotective effects of fresh and fermented B. nutans shoot aqueous extract (200 mg/kg b.w.) in STZ induced diabetic LACA mice. Both extracts effectively improved body weight loss, hyperglycemia, and hepatomegaly. Fresh shoot reduced LDH activity and LPO level by 26.1% and 46.6%, while fermented shoot reduced them by 51.5% and 55.8%, respectively. The fermented shoot extract group demonstrated a noteworthy decrease in liver enzymes (SGPT, SGOT, ALP, and bilirubin levels) and an increase in albumin and A/G ratio, with more substantial improvements compared to the group treated with fresh extract. Additionally, the extracts enhanced antioxidant activities and showed histological improvements in hepatocytes and central vein structure. The findings indicate that both fresh and fermented B. nutans extracts are non-toxic and possess hepatoprotective potential in hyperglycaemic liver dysfunction, with fermented shoot extract exhibiting superior efficacy suggesting its potential as a therapeutic agent for hyperglycemic liver conditions.

All living things depend on their natural environment, either directly or indirectly, for their high quality of life, growth, nutrition, and development. Due to the fast emissions of greenhouse gases (GHGs), the Earth's climate system is being negatively impacted by global warming. Stresses caused by climate change, such as rising and hotter seas, increased droughts and floods, and acrid waters, threaten the world's most populated areas and aquatic ecosystems. As a result, the aquatic ecosystems of the globe are quickly reaching hazardous conditions. Marine ecosystems are essential parts of the world's environment and provide several benefits to the human population, such as water for drinking and irrigation, leisure activities, and habitat for commercially significant fisheries. Although local human activities have influenced coastal zones for millennia, it is still unclear how these impacts and stresses from climate change may combine to endanger coastal ecosystems. Recent studies have shown that rising levels of greenhouse gases are causing ocean systems to experience conditions not seen in several million years, which may cause profound and irreversible ecological shifts. Ocean productivity has declined, food web dynamics have changed, habitat-forming species are less common, species ranges have changed, and disease prevalence has increased due to human climate change. We provide an outline of the interaction between global warming and the influence of humans along the coastline. This review aims to demonstrate the significance of long-term monitoring, the creation of ecological indicators, and the applications of understanding how aquatic biodiversity and ecosystem functioning respond to global warming. This review discusses the effects of current climate change on marine biological processes both now and in the future, describes present climate change concerning historical change, and considers the potential roles aquatic systems could play in mitigating the effects of global climate change.

Acetic acid, a colourless liquid organic acid with a characteristic acrid smell, is obtained naturally and has applications in both the food and pharmaceutical industries. It has been reported to have beneficial uses for lifestyle-related diseases, and its efficient disinfectant properties are well known. In this study, an alginate crosslinked with Ca[2+] hydrogel film was treated with acetic acid to explore its biological properties for biomedicine. The results showed that the novel calcium alginate/acetic acid film was biocompatible in vitro using human keratinocyte cells and in vivo with Caenorhabditis elegans. It also had antiviral properties against enveloped and non-enveloped viruses and anticancer properties against melanoma and colon cancer cells. This novel film thus showed promise for the biomedical and pharmaceutical industries, with applications for fabricating broad-spectrum antiviral and anticancer materials.

Banxia Xiexin decoction (BXD), a famous traditional Chinese prescription constituted by Pinelliae Rhizoma, Zingiberis Rhizoma, Scutellariae Radix, Coptidis Rhizoma, Ginseng Radix et Rhizoma, Jujubae Fructus and Glycyrrhizae Radix et Rhizoma Praeparata Cum Mell, has notable characteristics of acrid-opening, bitter down-bearing and sweet-tonification, interfering with tumors, gastrointestinal diseases, central nervous system diseases and much more. Based on the wide clinical applications, current investigations of BXD focused on several aspects: chemical analysis to explore the underlying substrates responsible for the therapeutic effects; basic studies on pharmacological actions of the whole prescription or of those representative ingredients to demonstrate the intriguing molecular targets for specific pathological processes; pharmacokinetic feature studies of single or all components of BXD to reveal the chemical basis and synergistic actions contributing to the pharmacological and clinically therapeutic effects. In this review, we summarized the main achievements of phytochemical, pharmacological, clinical and pharmacokinetic profiles of BXD and its herbal or pharmacologically active chemicals, as well as discussions of our understanding which further reveals the significance of BXD clinically.

Inflammatory dermatosis is characterized by persistent inflammatory infiltration and hard repair of diseased skin. As a member of the human innate immune cells, macrophages usually show different phenotypes in different diseases. The macrophage phenotype (M1/M2) imbalance caused by the increase of M1 macrophages or the decrease of M2 macrophages is common in inflammatory dermatosis. In recent years, with the deepening research on inflammatory skin diseases, more and more natural medicines/traditional Chinese medicines (TCMs), represented by Shikonin and Angelica Dahurica, have shown their therapeutic effects by affecting the polarization of macrophages. This review introduced macrophage polarization in different inflammatory dermatosis, such as psoriasis. Then summarized the natural medicines/TCMs that have potential therapeutic effects so far and introduced their mechanisms of action and the proteins/signal pathways involved. We found that the TCMs with therapeutic effects listed in this review are closely related to the theory of five flavors and four properties of Chinese medicinal, and most of them are bitter, acrid and sweet. Bitter TCMs have antipyretic, anti-inflammatory and antibacterial effects, which may improve the persistent inflammation of M1 macrophage infiltration. Acrid TCMs have the effect of promoting blood circulation, while sweet TCMs have the effect of nourishing. These 2 flavors may accelerate the repair of skin lesions of inflammatory dermatosis by affecting M2 macrophages. In conclusion, we hope to provide sufficient knowledge for natural medicine research and the development of inflammatory dermatosis related to macrophage phenotype imbalance.

The dried bulbs of Allii Macrostemonis Bulbus (AMB) are called "" in China and are mainly distributed in Asia. The plant species included in the 2020 Edition of the Chinese Pharmacopoeia (ChP) are Allium macrostemon Bunge (called xiaogensuan in Chinese, A. macrostemon) and Allium chinense G. Don (called xie in Chinese, A. chinense), respectively. In the traditional Chinese medicine (TCM) theoretical system, AMB is warm in nature, acrid-bitter taste, and attributive to the heart, lung, stomach, large intestine meridian. AMB has the function of activating Yang and removing stasis, regulating Qi and eliminating stagnation. Modern pharmacological studies have shown that AMB has anti-platelet aggregation, hypolipidemic, anti-atherosclerotic, cardiomyocyte, vascular endothelial cell protection, anti-cancer, anti-bacterial, anti-asthmatic, and anti-oxidant effects. In some Asian countries, AMB is often used to treat coronary heart disease (CHD), angina pectoris (AP), asthma, and diarrhea. This review collates the botanical background, ethnopharmacology, phytochemistry, pharmacological activities, quality control, and toxicological studies of AMB, and provides an outlook on the current research deficiencies and future research priorities of AMB, intending to provide ideas for future research directions and commercial development.