Background Plant viruses have evolved adaptations that enable them to alter host cues, thereby facilitating their replication and efficient transmission by insect vectors. Satellite RNAs (satRNAs), wh...

Scientific Reports, Published online: 13 August 2026; doi:10.1038/s41598-026-60466-1Canine “Sniffin’ Sticks” enable behavioural olfactometry to complement neurological examination in dogs

The Specialty Coffee Association examines recent scientific methods used to analyze flavors in coffee. Techniques such as Gas Chromatography-Olfactometry and Flavoromics help researchers identify key taste-creating compounds. Read more…

Publication date: Available online 21 March 2026 Source: Journal of Chromatography A Author(s): Sheng Ma, Jiahui Qin, Jianyi Zhu, Gaiyun Li, Tingting Yan, Yuan Chen

BACKGROUND: Anopheles darlingi is the primary vector of malaria in the Americas, particularly in the Amazon, where it thrives in forest margins. This species exhibits considerable flexibility in feeding behaviour, adapting to environmental conditions and host availability. Previous studies on its attraction to human odour have relied mainly on baited traps, with limited research using vertical olfactometry to explore host-seeking behaviour.

BACKGROUND: Anopheles darlingi is the primary vector of malaria in the Americas, particularly in the Amazon, where it thrives in forest margins. This species exhibits considerable flexibility in feeding behaviour, adapting to environmental conditions and host availability. Previous studies on its attraction to human odour have relied mainly on baited traps, with limited research using vertical olfactometry to explore host-seeking behaviour.

Despite their apparent relevance to Riesling wine aroma, volatile polyfunctional thiols remain understudied. This work profiles thiols in a collection of Riesling wines through analytical and sensory approaches. Heart-cutting multidimensional gas chromatography mass spectrometry/olfactometry screening revealed 13 odorous zones of high sensorial relevance, with four thiols unequivocally identified as 3-sulfanylhexan-1-ol, ethyl 3-sulfanylpropionate, ethyl 2-sulfanylpropionate, and trans-2-methyl-3-tetrahydrofuranthiol. Five additional candidate thiols with corresponding odorous zones were confirmed by ultrahigh-performance liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry (UHPLC Orbitrap HRMS). UHPLC Orbitrap HRMS also allowed the quantitation of 12 thiols, as well as the detection of two new monoterpenoid thiols, 1-p-menthene-8-thiol and trans-p-menthane-3-one-8-thiol, in Vitis vinifera wine for the first time. Their odor detection thresholds in model wine were determined as 0.076 and 22.9 ng/L, respectively. Further sensory evaluations demonstrated the contributions to “peachy” and “tropical” notes in Riesling wine through a combination of 3-sulfanylhexan-1-ol and 3-sulfanylheptan-1-ol.

Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat, corn, rice, and glutinous rice. To understand the aroma contribution of the raw grains to the product quality, the aroma compounds of “five-grain” were comprehensively investigated by aroma extract dilution analysis (AEDA), “heart-cut” 2D gas chromatography–mass spectrometry/olfactometry (2D GC-GC-MS/O), and comprehensive gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). Thirty-four aroma-active compounds identified in the grains, primarily aldehydes, were further investigated using odor activity values (OAVs), aroma recombination, and omission studies. The results demonstrated that (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, (E,Z)-2,6-nonadienal, (E)-2-nonenal, (E,E)-2,4-nonadienal, trans-4,5-epoxy-2(E)-decenal, hexanal, and methional were the compounds in “five-grain” important to baijiu aroma. Understanding the origin and fate of these compounds will aid in further research and quality control of this renowned baijiu brand.

Comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry (GC × GC-O-TOF-MS) is valued for its high resolution, s…

This study used electronic sensors and gas chromatography–mass spectrometry–olfactometry to analyze the peels of eight citrus fruits. Five taste patte…

Abstract This study analyzed the taste patterns and volatile aroma compounds (VACs) of pig intestinal byproducts, specifically those of the heart, kidney, spleen, liver, and lungs, which were subjec...

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.4c12674

This study analyzed the changes in key aroma compounds in grass carp fillets during cold storage using aroma extract dilution analysis, odor activity values, and aroma recombination. A total of 11, 13, and 14 volatile compounds were recombined to construct recombination models representing the odor of fillets at 0, 3, and 7 days of cold storage, respectively. The key aroma compounds in fresh fillets included hexanal, (Z)-4-heptenal, nonanal, (E,E)-2,4-octadienal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-octen-3-ol, and 2,3-pentanedione. Moreover, (E)-2-octenal, 2-cyclopenten-1-one, γ-dodecalactone, and octanoic acid became the key aroma compounds after 3 and 7 days of refrigeration, respectively. (Z)-4-Heptenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, and (E,E)-2,4-decadienal indicated the deterioration in flavor quality of fillets, which rose by 38.29 μg/kg (0–7 days). This study clarifies the key aroma compounds and characteristic compounds responsible for odor changes during the cold storage of fillets, establishing a basis for future improvement in odor quality during cold storage.

In this study, pig blood (PB), milk whey (MW), cow gelatin (CG), and pig gelatin (PG) were used to investigate the flavor profiles of hydrolyzed anima…

This study aimed to identify the specific odorants contributing to the distinctive hawthorn aroma present in wines, expanding upon previous research on the aroma characteristics of Cabernet Sauvignon wine. By utilization of high-performance liquid chromatography and gas chromatography-olfactory-mass spectrometry, 14 odorants showed a positive correlation with hawthorn aroma characteristics. Among these, ethyl isovalerate, ethyl butanoate, myrcene, and α-terpineol demonstrated the highest correlation coefficients. Further sensory experiments involving recombination, omission, and addition tests confirmed that ester compounds and terpenes were the predominant contributors to the hawthorn aroma in wine. Specifically, ethyl isovalerate, myrcene, and α-terpineol were found to significantly enhance the hawthorn aroma (p < 0.05), while higher concentrations of aldehydes and ketones were observed to diminish the intensity of hawthorn aroma.