organic compound
Recently Published Documents

➢ Product Name— Elite Power CBD Gummies ➢ Composition—Natural Organic Compound ➢ Side-Effects—NA ➢ Availability—Online ➢ Rating — ➢ Official Website (Sale Is Live) — >>> Click Here Rush Your Bottle

Altering the growing temperature during controlled-environment production not only influences crop growth and development, but can also influence volatile organic compound (VOC) production and, subsequently, sensory attributes of culinary herbs. Therefore, the objectives of this study were to (1) quantify the influence of mean daily temperature (MDT) and daily light integral (DLI) on key basil phenylpropanoid and terpenoid concentrations, (2) determine if differences in sensory characteristics due to MDT and DLI influence consumer preference, and (3) identify the sweet basil attributes consumers prefer. Thus, 2-week-old sweet basil ‘Nufar’ seedlings were transplanted into deep-flow hydroponic systems in greenhouses with target MDTs of 23, 26, 29, 32, or 35 °C and DLIs of 7, 9, or 12 mol·m−2·d−1. After three weeks, the two most recently mature leaves were harvested for gas chromatography–mass spectrometry (GC–MS) and consumer sensory analysis. Panel evaluations were conducted through a sliding door with samples served individually while panelists answered Likert scale and open-ended quality attribute and sensory questions. The DLI did not influence VOC concentrations. Increasing MDT from 23 to 36 °C during production increased 1,8 cineole, eugenol, and methyl chavicol concentrations linearly and did not affect linalool concentration. The increases in phenylpropanoid (eugenol and methyl chavicol) were greater than increases in terpenoid (1,8 cineole) concentrations. However, these increases did not impact overall consumer or flavor preference. The MDT during basil production influenced appearance, texture, and color preference of panelists. Taken together, MDT during production influenced both VOC concentrations and textural and visual attribute preference of basil but did not influence overall consumer preference. Therefore, changing the MDT during production can be used to alter plant growth and development without significantly affecting consumer preference.

Abstract. With the accumulation of data about biogenic volatile organic compound (BVOC) emissions from plants based on branch-scale enclosure measurements worldwide, it is vital to assure that measurements are conducted using well-characterized dynamic chambers with good transfer efficiencies and less disturbance on natural growing microenvironments. In this study, a self-made cylindrical semi-open dynamic chamber with a Teflon-coated inner surface was characterized both in the lab with standard BVOC mixtures and in the field with typical broadleaf and coniferous trees. The lab simulation with a constant flow of standard mixtures and online monitoring of BVOCs by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) revealed lower real-time mixing ratios and shorter equilibrium times than theoretically predicted due to wall loss in the chamber and that larger flow rates (shorter residence times) can reduce the adsorptive loss and improve the transfer efficiencies. However, even when flow rates were raised to secure residence times of less than 1 min, transfer efficiencies were still below 70 % for heavier BVOCs like α-pinene and β-caryophyllene. Relative humidity (RH) impacted the adsorptive loss of BVOCs less significantly when compared to flow rates, with compound-specific patterns related to the influence of RH on their adsorption behaviour. When the chamber was applied in the field to a branch of a Mangifera indica tree, the ambient–enclosure temperature differences decreased from 4.5±0.3 to 1.0±0.2 ∘C and the RH differences decreased from 9.8 ± 0.5 % to 1.2±0.1 % as flow rates increased from 3 L min−1 (residence time ∼4.5 min) to 15 L min−1 (residence time ∼0.9 min). At a medium flow rate of 9 L min−1 (residence time ∼1.5 min), field tests with the dynamic chamber for Mangifera indica and Pinus massoniana branches revealed enclosure temperature increase within +2 ∘C and CO2 depletion within −50 ppm when compared to their ambient counterparts. The results suggested that substantially higher air circulating rates would benefit by reducing equilibrium time, adsorptive loss, and the ambient–enclosure temperature and RH differences. However, even under higher air circulating rates and with inert Teflon-coated inner surfaces, the transfer efficiencies for monoterpene and sesquiterpene species are not so satisfactory, implying that emission factors for these species might be underestimated if they are obtained by dynamic chambers without certified transfer efficiencies and that further efforts are needed for field measurements to improve accuracies and narrow the uncertainties of the emission factors.

Purpose Benzene contamination has been reported in some food groups. This study aims to identify high-risk foods groups to assess exposure to benzene. Design/methodology/approach Benzene is a hazardous volatile organic compound commonly used in the production of chemicals, detergents, paints and plastics. In addition, benzene is present in food and beverages. Findings Citrus juice-based beverages are usually more contaminated with benzene than other beverages. Benzene was also detected in carbonated beverages, fruit juices, pickles, lime juices, mayonnaise and salad dressing. Smoked and canned products have higher content of benzene. Aromas that are used in food contained benzene. Food packaging is one of the sources of benzene contamination of food. One of the reasons for its formation in food staff is due to the reaction of vitamin C (or similar acid) with benzoate, which is mainly used as a preservative in various foods. Practical implications Foods contaminated with benzene were determined. Moreover, mechanisms of its formation and some preventive measures were discussed. Originality/value This review determined the amount of benzene in foods, mechanism of formation and suggestion for prevention of benzene contamination in food.