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PubMed1998

Microbial populations of Botrytis cinerea-inoculated strawberry fruit exposed to four volatile compounds.

Aerobic, microaerophilic, coliform, and mold populations of Botrytis cinerea-inoculated strawberry fruit not exposed (control) or exposed to low and high quantities of four volatile compounds during storage at 2 degrees C were determined after storage for 7 days and after removal of the volatile and transfer to 22 degrees C for 3 days. Fruit harvested at the ripe stage were inoculated with 10(6) conidia B. cinerea per ml and were placed in plastic containers containing no volatile compound (control) or two quantities of (E)-2-hexenal (10 or 100 microliters), (E)-2-hexenal diethyl acetal (30 or 300 microliters), benzaldehyde (30 or 300 microliters), or methyl benzoate (12 or 60 microliters). The fruit containers were overwrapped with a low-density polyethylene film, sealed, stored at 2 degrees C for 7 days, and then transferred to 22 degrees C for 3 days. Aerobic, microaerophilic, and coliform populations of fruit exposed to volatile compounds tended to be lower than the controls after storage at 2 degrees C for 7 days and, depending on the volatile compound, similar, lower, or higher than the controls after transfer and storage at 22 degrees C. However, due to variability in initial aerobic, microaerophilic, and coliform populations of the fruit used in the different trials (P < 0.05), none of the differences between control and treatment and between treatments within a sample time were significant (P > 0.05). Strawberry fruit exposed to 100 microliters of (E)-2-hexenal was the only treatment that did not show a significant increase in mold populations after transfer and storage at 22 degrees C for 3 days. Additional studies are needed to determine if (E)-2-hexenal can be used in combination with other postharvest storage conditions, such as low temperature and controlled/modified atmosphere, to delay mold spoilage and extend the shelf life of the strawberry.

Aldehydes↗

PubMed1999

Mechanical effects and volatile sulfur compound-reducing effects of chewing gums: comparison between test and base gums and a control group.

OBJECTIVE: Chewing gum may act as a masking or a therapeutic agent against the different chemical compounds that are responsible for oral malodor. An open-label exploratory study investigated the effect of mastication and aromatic components of chewing gum on reducing oral volatile sulfur compounds. METHOD AND MATERIALS: Twelve dental students (5 males and 7 females) acted as their own controls. Toothbrushing stopped 12 hours before observations. Measurements included organoleptic and volatile sulfur compound scores and the pH of the anterior and posterior zones of the dorsal tongue. Measurements were made at 9 AM and 12 PM on 1 day for 3 successive weeks; week 1, no gum (control); week 2, test gum; week 3, unsweetened gum base. This open-label study was then completed by an observer-blind study, according to the same schedule; the recorded measurement was the plaque index. RESULTS: The pH, volatile sulfur compounds, and organoleptic scores were similar for all groups. The pH was more basic in the posterior part than in the anterior zone of the dorsal tongue, irrespective of time and presence or absence of chewing gum. In addition, the volatile sulfur compound score rose transiently immediately after the test gum, and the organoleptic score fell in the first hour only after the test gum. The two chewing gum groups seemed to have a greater reduction in plaque index than did the control (no gum) group. CONCLUSION: Chewing gum may have a valuable mechanical role in cleaning dental surfaces, and the test gum may temporarily control bad breath. After 3 hours, similar volatile sulfur compound scores were observed for subjects who chewed either test or unsweetened gum base and control subjects.

Analysis of Variance↗

PubMed1999

In vitro volatile sulfur compound production of oral bacteria in different culture media.

OBJECTIVE: The purpose of this study was to detect the relative contribution of Porphyromonas gingivalis, Fusobacterium nucleatum, and Prevotella intermedia in the production of oral malodor. METHOD AND MATERIALS: The volatile sulfur compounds produced by these bacteria in vitro were measured semiquantitatively by a portable sulfide monitor. RESULTS: Samples from the tongue, tonsils, and pharynx showed a significantly higher production (550 ppb) of volatile sulfur compounds during the first 6 hours after anaerobic incubation in broths (brain-heart infusion, Columbia, and Trypticase Soy) than after incubation in agar media (300 ppb) (P < 0.001). After 24 hours, values in broths and agars leveled off at 350 ppb (P = 0.3) and remained constant during the next 6 days. Measurement of separate pure cultures showed that maximal volatile sulfur compound production was reached 6 hours after incubation (450 ppb for the 3 bacteria). Higher volatile sulfur compound values were measured in brain-heart infusion. When measurements of mixed cultures of the 3 pathogens were performed every 15 minutes, the maximal value was reached after only 30 minutes of incubation (nearly 500 ppb). CONCLUSION: The in vitro volatile sulfur compound production of oral samples is preferably measured in broths. Maximal sulfur production from mixed cultures is reached after 30 minutes of incubation. Samples should always be inoculated at the same dilution.

Culture Media↗

PubMed2004

Occurrence and volatility of several trace elements in pulverized coal boiler.

The contents of eight trace elements(Mn, Cr, Pb, As, Se, Zn, Cd, Hg) in raw coal, bottom ash and fly ash were measured in a 220 t/h pulverized coal boiler. Factors affecting distribution of trace elements were investigated, including fly ash diameter, furnace temperature, oxygen content and trace elements' characters. One coefficient of Meij was also improved to more directly show element enrichment in combustion products. These elements may be classified into three groups according to their distribution: Group 1: Hg, which is very volatile. Group 2: Pb, Zn, Cd, which are partially volatile. Group 3: Mn, which is hardly volatile. Se may be located between groups 1 and 2. Cr has properties of both group 1 and 3. In addition, the smaller diameter of fly ash, the more relative enrichment of trace elements (except Mn). The fly ash showed different adsorption mechanisms of trace elements and the volatilization of trace elements rises with furnace temperature. Relative enrichments of trace elements(except Mn and Cr) in fly ash are larger than that in bottom ash. Low oxygen content can not always improve the volatilization of trace elements. Pb is easier to form chloride than Cd during coal combustion. Trace elements should be classified in accordance with factors.

Adsorption↗

PubMed1990

[Effects of volatile anesthetics on the cervical sympathetic nerve activity during acute hypoxemia or hypercarbia in dogs].

Either hypoxemia or hypercarbia produces a significant change in the autonomic nervous system activity. Responses of the cervical sympathetic nerve activity (CSA) to acute hypoxemia and/or hypercarbia were studied in the absence and the presence of either halothane (H), enflurane (E), isoflurane (I) or sevoflurane (S). Multifiber potentials of CSA, EEG, ECG, heart rate, arterial blood pressure, arterial oxygen saturation (SaO2) and endtidal carbon dioxide concentration (FETCO2) were continuously monitored. CSA increased responding to acutely induced hypoxemia at a speed of -6-9% (SaO2)/min. The response of CSA was estimated in two ways as a function of SaO2; the threshold was determined at which CSA increased by 3% over the base level and the gain was determined by the slope of CSA increase divided by the SaO2 span. They were 92% and -1. 88 (Mean) in the absence of volatile anesthetics, respectively. The threshold and the gain decreased markedly in the presence of volatile anesthetics in a dose dependent fashion. They were 89.2% and -1.16; 81% and -0.74; 84.2% and -1.16 and 86.2% and -0.94 with 1MAC of H, E, I and S. At 1MAC, E and S suppressed CSA response significantly compared to equipotential H and I. CSA also increased responding to acutely induced hypercarbia at FETCO2 of 10%. The peak level increased 34% above the control value responding to hypercarbia in the absence of volatile anesthetics, though it was less than a half value of that induced by hypoxemia. The tonic levels of CSA were suppressed with increasing concentrations of volatile anesthetics. The base level and the peak level were 68.3% and 75%; 50.7% and 51.8%; 70.3% and 76.7%, and 55.5% and 63.2% with 1MAC of H, E, I and S. The inhibitory effects of 1MAC E on the CSA was significantly stronger than that of equipotential H or I. CSA did not respond against hypoxemia following bilateral sinus nerve block with 2% lidocaine 4 ml. Since EEG was silent while SaO2 was lower than 30%, vigorous CSA at these levels of hypoxemia should be maintained by strong afferent activity of the chemoreceptor site. These combined stimulation of both acute hypoxemia and hypercarbia seem to suggest that CSA response are additive each other. In conclusion, it is indicated that the depressant effects of volatile anesthetics on the CSA responses to acutely induced hypoxemia and hypercarbia can cause depression of the control activity on the autonomic nervous system against hypoxemia and hypercarbia, and conceal the manifestation of clinical signs of hypoxemia and hypercarbia, per se.

Acute Disease↗

PubMed1988

Combined depressant effects of diltiazem and volatile anesthetics on contractility in isolated ventricular myocardium.

Because the volatile anesthetics depress the entry of calcium (Ca) into myocardial cells and also alter release of intracellular Ca stores, additional pharmacologic blockade of Ca entry could potentially enhance anesthetic-induced depression. The depressant effects of the calcium entry blocker diltiazem combined with the volatile anesthetics halothane, enflurane, or isoflurane were investigated in isolated guinea pig papillary muscle. Muscle contractions were studied in normal Tyrode solution after rest and at stimulation rates of 0.1, 0.25, 0.5, 1, 2, and 3 Hz. Anesthetics were studied in the presence of 0.1 and 1 microM diltiazem, which depressed tension to approximately 85 and 55% of control at 2-3 Hz, respectively; depression at the higher concentration was frequency-dependent. Depressant effects of enflurane were determined as previously done for equianesthetic concentrations (approximately 1 and 2 MAC) of halothane and isoflurane. At all stimulation rates, 1.7 and 3.5% enflurane depressed peak tension and dT/dt-max to approximately 73 and 50% of the mean control-recovery value, respectively. After control measurements of contractile characteristics, effects of 0.1 microM diltiazem were determined alone and then with the addition of halothane (0.75 or 1.5%), isoflurane (1.3 or 2.5%), or enflurane (1.7 or 3.5%), respectively. Recovery from anesthetic was then determined in the continued presence of diltiazem. After rest and at rates less than or equal to 0.5 Hz, equianesthetic concentrations of these volatile agents caused similar depression in the presence of diltiazem. At 3 Hz stimulation rate, 1.3% isoflurane caused significantly less contractile depression than did 1.7% enflurane or than 0.75% halothane. At 2-MAC concentrations, differences among the anesthetics were more apparent: 2.5% isoflurane depressed peak tension and dT/dt-max less than did halothane at 1-3 Hz stimulation rates, and depressed dT/dt-max less than 3.5% enflurane at 2-3 Hz. Similar frequency-dependent differences in depression by approximately 2 MAC anesthetics were observed in the presence of 1 microM diltiazem. The patterns of depressant action by the volatile anesthetics were similar to those previously observed in the absence of diltiazem. Furthermore, when the volatile anesthetic depression of contractions was combined with the depression due to diltiazem-induced blockade of Ca entry, the resulting contractile depression did not differ significantly from a prediction that assumed simply additive effects.

Animals↗

PubMed1983

Chemical enhancement of viral transformation in Syrian hamster embryo cells by gaseous and volatile chlorinated methanes and ethanes.

Methods were developed for exposing cells in vitro to gases or vapors of volatilized organic liquids. Compounds were selected for their industrial importance, environmental impact, and suspected role in the etiology of some human cancers. Exposure chambers were designed for easy insertion of dishes of cultured cells and were equipped with inlet and outlet ports for introduction and purging of test gases. A gas delivery system utilizing a mass flow meter was used for the quantitative distribution of test gases into exposure chambers. For volatile compounds, appropriate volumes of cold (4 degrees) liquids in glass Petri dishes were quickly placed into chambers, the system sealed, and the compounds rapidly volatilized at 37 degrees. For exposure, the cells and chambers were placed in an incubator and rocked at a constant rate so that a portion of the cells was always in direct contact with the test gases or vapors. Known sample volumes were removed after various treatment times and test gas concentrations determined by standard gas chromatographic techniques. After exposure, the cells were removed and assayed for viability and increased sensitivity to viral transformation. Under these experimental conditions, the volatile liquids 1,1,1-trichloroethane, dichloromethane, chloroform, 1,2-dichloroethane, and 1,1-dichloroethane significantly enhanced transformation of Syrian hamster embryo cells by SA7 adenovirus, while acetone exerted no effect. The gases chloromethane and vinyl chloride were also active in this test system, while bromomethane, methane, and ethane were inactive. Incorporation of some of these compounds into liquid cell culture medium for cell treatment was either unsuccessful or produced only a weak enhancement response. Methodology is now available to evaluate volatile and gaseous carcinogens or mutagens and can be used to identify their mechanisms of action and the relative hazards of these agents to human health.

Adenoviridae Infections↗

PubMedDate not supplied

[Retention of volatile organic compounds in a freeze-dried model food gel (author's transl)].

In this work the results obtained during freeze-drying of a food model gel are reported. The model system was constituted by 12,5% sucrose, 2,5% pectin and five organic volatile substances: acetone, ethyl acetate, methanol, ethanol and n-propanol. In particular, it was studied the effect of granulation and the effect of frozen material thickness on retention of volatiles. Other experiments were made to study volatiles distribution inside the freeze-dried materials; the stripping action of warm air and of water vapor flux through the freeze-dried layers, and eventually the holding capacity of dried layers to "capture" the volatiles. All the data suggested a theory about the different mechanisms which influence the retention and the remotion of volatiles during freeze-drying of foods.

Food Preservation↗

PubMed2026

Integrated electronic nose, GC-MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees.

The fermentation degree of heap-fermented grains in Jiangxiangxing Baijiu production is a critical factor influencing base Baijiu quality. However, conventional assessment methods largely rely on empirical experience and therefore suffer from limited objectivity and accuracy. In this study, integrated volatile profiling and metagenomic approaches were employed to investigate volatile characteristics and microbial functional potential differentiation in fermented grains with different fermentation degrees (under-fermented, normally fermented, and over-fermented). Significant differences in physicochemical properties were observed among fermentation degrees, particularly in acidity and reducing sugar content. Electronic nose analysis revealed distinct sensor response patterns among different fermentation degrees, indicating differences in overall volatile odor fingerprint patterns. A total of 81 volatile compounds were identified by HS-SPME-GC-MS, with aldehydes, ketones, and pyrazines showing pronounced variations among fermentation degrees, and acetaldehyde exhibiting strong discriminatory potential. LEfSe analysis identified 18 microbial taxa as potential biomarkers associated with different fermentation degrees, including Pichia kudriavzevii, Lentibacillus daiqui, and Acetobacter pasteurianus. Correlation analysis revealed significant positive associations between acetaldehyde levels and Acetobacter abundance. Furthermore, KEGG, CAZy, and eggNOG analyses revealed differentiated functional potentials among fermentation degrees, providing insights into the potential metabolic basis associated with flavor differentiation. Overall, these findings highlight that fermentation degree differentiation is closely associated with coordinated changes in physicochemical conditions, microbial communities, and functional potentials, providing ecological insights into flavor differentiation and theoretical support for objective fermentation degree evaluation and quality control of Jiangxiangxing Baijiu production.

Fermentation↗

PubMed2006

Contribution of a selected fungal population to the volatile compounds on dry-cured ham.

Dry-cured ham is obtained after several months of ripening. Different fungi strive on the surface, including toxigenic molds. Proteolysis and lipolysis by the endogenous and microbial enzymes seem to play a decisive role in the generation of flavor precursors in dry-cured meat products. In addition, fungi show a positive impact on the volatile compounds of ripened pork loins. However, the contribution of the fungal population to flavor formation in dry-cured ham remains unclear. One selected strain each of Penicillium chrysogenum and Debaryomyces hansenii was inoculated as starter cultures on dry-cured ham. Volatile compounds extracted by solid phase micro-extraction technique were analyzed by gas chromatography/mass spectrometry. A trained panel evaluated flavor and texture of fully ripened hams. The wild fungal population on non-inoculated control hams correlates with higher levels of short chain aliphatic carboxylic acids and their esters, branched carbonyls, branched alcohols, and some sulfur compounds, particularly at the outer muscle. Conversely, P. chrysogenum and D. hansenii seem to be responsible for higher levels of long chain aliphatic and branched hydrocarbons, furanones, long chain carboxylic acids and their esters. The very limited impact of P. chrysogenum on pyrazines in inoculated hams can be due to the activity of the yeast. Lower levels for some of the more volatile linear carbonyls at the ham surface suggest an anti-oxidant effect by micro-organisms. The differences in volatile compounds did not show a neat impact on flavor in the sensorial analysis. Nonetheless, inoculated hams got a better overall acceptability, which has to be attributed to their improved texture. The lower toughness of inoculated hams is a direct consequence of an early settling of a highly proteolytic mold. Thus, the use of selected fungi as starter cultures may be useful to obtain high-quality and safe dry-cured ham.

Amino Acids↗

PubMed2004

Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.

Flavour generation in cheese is a major aspect of ripening. In order to enhance aromatic qualities it is necessary to better understand the chemical and microbiological changes. Experimental Camembert-type cheeses were prepared in duplicate from pasteurized milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti and Brevibacterium linens under aseptic conditions. Two replicates performed under controlled conditions of temperature (12 degrees C), relative humidity (95 +/- 2%), and atmosphere showed similar ripening characteristics. The evolutions of metabolite concentrations were studied during ripening. The volatile components were extracted by dynamic headspace extraction, separated and quantified by gas chromatography and identified by mass spectrometry. For each cheese the volatile concentrations varied with the part considered (rind or core). Except for ethyl acetate and 2-pentanone, the volatile quantities observed were higher than their perception thresholds. The flavour component production was best correlated with the starter strains. During the first 10 days the ester formations (ethyl, butyl and isoamyl acetates) were associated with the concentrations of K. lactis and G. candidum. The rind quantity of esters was lower than that observed in core probably due to (1) a diffusion from the core to the surface and (2) evaporation from the surface to the chamber atmosphere. G. candidum and Brev. linens association produced 3 methyl butanol and methyl 3-butanal from leucine, respectively. DMDS came from the methionine catabolism due to Brev. linens. Styrene production was attributed to Pen. camemberti. 2-Pentanone evolution was associated with Pen. camemberti spores and G. candidum. 2-Heptanone changes were not directly related to flora activities while 2-octanone production was essentially due to G. candidum. This study also demonstrates the determining role of volatile component diffusion.

Acetates↗

PubMed2006

Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils.

The chemical composition of the volatile fraction of myrtle (Myrtus communis L.) alcoholic extracts and essential oils from leaves and berries collected in different places in Sardinia (Italy) was studied. A simple and rapid liquid-liquid extraction method was used to isolate volatile compounds from myrtle alcoholic extracts followed by GC and GC-MS analysis allowing the detection of 24 compounds. The volatile fraction was characterized by the terpenes fraction corresponding to that of the essential oils and by a fatty acid ethyl esters fraction. The variation during extraction of the volatile fraction in alcoholic extracts of berries and leaves was evaluated. Essential oils were obtained by hydrodistillation, and the yields were on average 0.52 +/- 0.03% (v/w dried weight) and 0.02 +/- 0.00% for leaves and berries, respectively. The essential oils were analyzed by GC and GC-MS, and a total of 27 components were detected, accounting for 90.6-98.7% of the total essential oil composition. Strong chemical variability depending on the origin of the samples was observed. The major compounds in the essential oils were alpha-pinene (30.0 and 28.5%), 1,8-cineole (28.8 and 15.3%), and limonene (17.5 and 24.1%) in leaves and berries, respectively, and were characterized by the lack of myrtenyl acetate.

Bicyclic Monoterpenes↗

PubMed2000

Herbivory-induced volatiles elicit defence genes in lima bean leaves.

In response to herbivore damage, several plant species emit volatiles that attract natural predators of the attacking herbivores. Using spider mites (Tetranychus urticae) and predatory mites (Phytoseiulus persimilis), it has been shown that not only the attacked plant but also neighbouring plants are affected, becoming more attractive to predatory mites and less susceptible to spider mites. The mechanism involved in such interactions, however, remains elusive. Here we show that uninfested lima bean leaves activate five separate defence genes when exposed to volatiles from conspecific leaves infested with T. urticae, but not when exposed to volatiles from artificially wounded leaves. The expression pattern of these genes is similar to that produced by exposure to jasmonic acid. At least three terpenoids in the volatiles are responsible for this gene activation; they are released in response to herbivory but not artificial wounding. Expression of these genes requires calcium influx and protein phosphorylation/dephosphorylation.

Acetates↗

PubMed2025

Genome-based exploration of volatile flavor diversity from food yeast species.

Yeast shares a longer than 10 000-year history with humans in food fermentation by producing various volatile flavor compounds that contribute to the final taste and aroma of foods. Yeast-associated volatile flavor compounds include esters, benzenoids, sulfur compounds, and phenolic derivatives, which enhance the sensory complexity of fermented foods and beverages. Genome-scale technologies have advanced and transformed our understanding of the genetic and evolutionary drivers of volatile flavor diversity. The conventional approach to aroma enrichment and flavor balancing through single-strain optimization has been redefined through yeast cofermentation strategies, such as the pairing of Saccharomyces cerevisiae with nonconventional yeast species. This minireview summarizes the latest genomic insights into volatile flavor compound formation through ester, benzenoid, sulfur, and phenolic pathways in various yeast species and highlights the shaping of the next generation of food fermentation innovation via cofermentation combined with omics analysis, followed by a future perspective on synthetic biology for industrial applicability.

Volatile Organic Compounds↗

PubMed1999

Membrane inlet mass spectrometry of volatile organohalogen compounds in drinking water.

The analysis of organic pollutants in drinking water is a topic of wide interest, reflecting on public health and life quality. Many different methodologies have been developed and are currently employed in this context, but they often require a time-consuming sample pre-treatment. This step affects the recovery of the highly volatile compounds. Trace analysis of volatile organic pollutants in water can be performed 'on-line' by membrane inlet mass spectrometry (MIMS). In MIMS, the sample is separated from the vacuum of the mass spectrometer by a thin polymeric hollow-fibre membrane. Gases and organic volatile compounds diffuse and concentrate from the sample into the hollow-fibre membrane, and from there into the mass spectrometer. The main advantages of the technique are that no pre-treatment of samples before analysis is needed and that it has fast response times and on-line monitoring capabilities. This paper reports the set-up of the analytical conditions for the analysis of volatile organohalogen compounds (chloroform, bromoform, bromodichloromethane, chlorodibromomethane, tetrachloroethylene, trichloroethylene, 1,1,1-trichloroethane, and carbon tetrachloride). Linearity of response, repeatability, detection limits, and spectra quality are evaluated.

Carbon Tetrachloride↗

PubMed2005

On-line pervaporation-capillary electrophoresis for the determination of volatile acidity and free sulfur dioxide in wines.

Pervaporation has been coupled on-line to capillary electrophoresis (CE) by a simple interface consisting of a modified CE vial. The approach allows volatile analytes to be removed and injected into the capillary meanwhile the sample matrix remains in the pervaporator. By this approach volatile acidity and free sulfur dioxide have been simultaneously determined in wines. The detection limits (LODs) are 1.25 and 5.00 microg/mL, the quantification limits 4.12 and 16.50 microg/mL, and the linear dynamic ranges between LOD and 50 microg/mL and between 0.1 and 0.9 g/L for free sulfur dioxide and volatile acidity, respectively. The repeatability and within laboratory reproducibility, expressed as relative standard deviation (RSD), are 1.61% and 3.00% for free sulfur, and 3.35% and 4.58% for volatile acidity, respectively. The optimal pervaporation time and the time necessary for the individual separation-detection of the target analytes are 6 and 5 min, respectively. The analysis frequency is 7 h(-1) and the sample amount necessary is less than 7 mL. The proposed method and official methods for the analytes were applied to 32 wine samples. A two-tailed t-test was used to compare the methods, which yielded similar results. The errors, expressed as RSD for the two parameters, ranged between 1.3 and 4.1%.

Acids↗

PubMed1991

Anesthetic-protein interaction: effects of volatile anesthetics on the secondary structure of poly(L-lysine).

Effects of volatile anesthetics (chloroform, halothane, and enflurane) on the secondary structure of poly(L-lysine) were analyzed by circular dichroism (CD). The relative proportions among alpha-helix, beta-sheet, and random-coil conformations were calculated by the curve-fitting method on the CD data. Volatile anesthetics partially transformed alpha-helix to beta-sheet but not to random-coil under the present experimental condition. When expressed by the anesthetic partial pressures in the gas phase in equilibrium with the solution, the values that partially transformed alpha to beta conformation by 10% were 1.1 x 10(-2), 4.7 x 10(-2), and 7.9 x 10(-2) atm for chloroform, halothane, and enflurane, respectively. The order of potency is in reasonable agreement with the order of the anesthetic potencies of the agents. The alpha-to-beta transition was completely reversible when anesthetics were purged by nitrogen gas. Volatile anesthetics disrupted the hydrogen bonds of alpha-helix backbones and rearranged them to form the beta-sheet conformation. The beta-sheet conformation is stabilized mainly by the hydrophobic interaction among methylene side groups of poly(L-lysine). Volatile anesthetics promoted the transition by enhancing the hydrophobic interaction among side-chains and by rearranging the hydrogen bonds in the peptide backbone.

Chloroform↗

PubMed2006

Analysis of the volatile components of cheddar cheese by direct thermal desorption-GC x GC-TOF/MS.

Volatile compounds were isolated from Cheddar cheese using direct thermal desorption (DTD) and analysed using comprehensive 2-D GC (GC x GC) coupled with TOF MS (TOF/MS). In total 12 aldehydes, 13 acids, 13 ketones, 5 alcohols, 3 hydrocarbons and 9 miscellaneous compounds were identified at desorption temperatures of 100, 150, 200 and 250 degrees C using mature Cheddar cheese. A temperature of 150 degrees C was found to be optimum for the DTD of volatiles from mature Cheddar cheese. The major components were acetic acid, butanoic acid, 3-hydroxy-2-butanone and 2,3-butanediol. A DTD temperature of 150 degrees C was used to observe the effect of maturation (mild, medium or mature) on the volatiles of Cheddar cheese. The major components of the volatiles of mild, medium and mature Cheddar cheese were almost the same. However, their percentage compositions were found to change with the stage of maturity. DTD is simple, fast and requires only a small amount of sample (approximately 10 mg) and works well with comprehensive GC x GC-TOF/MS. Comprehensive GC also separated a number of components which remained overlapped on the single column, such as octane and hexanal.

Cheese↗